Celery-juice Pulp Herby Raw Crackers
These days, everyone and their dog is drinking celery juice (literally), thanks to the Medical-Medium who introduced this powerful juiced herb that is healing & regenerating people from dis-ease all over the world. I have been drinking celery juice for almost 2 years straight now, every morning on an empty stomach. And it has been an incredible tool to guide me back to homeostasis after dealing with a variety of health ailments. However, the pulp that gets extracted in the juicing process is often thrown away due to it having no use. It is crazy to me to think about HOW MUCH PULP was going to waste every day I juiced a celery bunch!
So... with the help of a dehydrator and some other tasty ingredients, I created herby crackers with the celery pulp being the base of the crackers! They are crispy and pack a punch of flavour, I have been told that you wouldn't even guess they're made from celery. I believe that this is a much more sustainable and efficient way to juicing, especially if it's apart of your lifestyle or health practice.
The best part... there is SO MUCH POTENTIAL for what you can create with dehydrating juice pulp. I have easily turned this recipe into raw pizza bases, dog treats, and wraps.
For this recipe, I added avocado, tomato, and basil to condiment the crackers, but they also taste amazing with vegan cashew cheese, as 'croutons' in a salad, with vegan tzatziki, hummus, olives, on a party platter, as a side to soups and curries... they really go with everything.
*For this recipe you will need a dehydrator*
Ingredients
○ a bowl of celery juice pulp
○ 1 cup of LSA mix (grounded linseed, sunflower seed and almond blend)
○ 2 tsp of coconut aminos (for the tamari/soy sauce flavour, without the soy)
○ spices of preference ( I used paprika, dill, garlic powder, pink Himalayan salt, pepper, & thyme)
○ 1/2 tsp lemon zest
Method
1. Mix all the ingredients together in with the celery pulp and massage the contents with clean hands
2. On a teflex sheet, roll up small balls of the mix and flatten into circles of your desired cracker size. Place the sheet of crackers onto a tray and slide into dehydrator
3. Set the dehydrator to 55-60 degrees celsius for 3-4 hours or until crispy and hard (flip the crackers halfway through the process)
4. Spread out crackers on a wooden board to plate of choice, add an avocado spiral (or 2, or 3😋), tomato, basil leaves, paprika and pepper
