Spicy Carrot Bites with Carrot Pulp and Clementines

After making a small amount of carrot juice with my Omega 8005, I was left with lots of carrot pulp! This usually happens with carrots for some reason but not most other things.

Most of my pulp goes into the compost pile but this pulp looked so delicious and fiber-icious I decided to make something of it!- and carrots are fun! Also, I've been thinking a lot about carrot cake... So lets make an Raw-Vegan-Gluten Free Carrot Pulp bite! Yay!

I got a 2lb bag clementines on sale over the weekend and made some clementine juice!

Fresh and seasonal

I wanted soaked dates for the recipe and decided to soak them in the clementine juice- I used 5 dates (actually 4 and 1 half, because I wanted a lil' shnack ^-^)

The next morning I used these ingredients to make some Carrot Pulp Bites! 

Ingredients:

1C Gluten-Free Oats

1/2C Shredded Coconut

5 Dates soaked in Clementine Juice

(can substitute with OJ)

1tsp Cinnamon

1tsp Nutmeg

(adjust seasoning to taste)

1 1/2C Carrot Juice Pulp

1/4C Walnuts

(optional)

Combine Gluten-Free Oats and Coconut Shreds in a food processor until you get a nice fine meal then add the Clementine soaked Dates, Cinnamon and Nutmeg, and top with Carrot Pulp. Pulse until ingredients combine evenly!

Since these little balls of sunshine would be coming with me to have coffee with my aunts, mama and sisters at my sister's beautiful home, I decided to split the ingredients up into two batches. Not only did I save some space in my little Ninja- I could make one set without the walnuts, so my aunt with an allergy could try them if she wanted!
Needless to say, I only used 1/8C of Walnuts in the 2nd batch ;)

This recipe was a second attempt at crafting something delicious with leftover carrot juice pulp and after a lovely morning with some of the ladies from my family, I'd have to say it was a success! 

Hachiya Persimmons

No wonder my mommy loves these yummy yummy orange jewels! We only get them at the Farmers Market for a short time during the year and I missed it last year. So as soon as they went from 4/$5 to 99¢ I grabbed 3 ripe ones! 

Over the weekend I tossed some leftovers into a recycled talenti gelato container to make some overnight porridge

Overnight porridge with what's in the kitchen 

2 TBSP golden flax meal

2/3C cooked brown rice

6oz Coconut flavor Almond yogurt

1/2 tsp Maca Powder (loving my energy these days)

a few ounces of nut milk

Now stir and let soak overnight 

In the morning I looked up a quick video of how to open one of those persimmons, grabbed the rippest one and half of my porridge out of the fridge. I decided that a TBSP of bee pollen would look pretty for a picture - and it's tasty too!!! :)

I went on to add a TBSP of Sacha Ichi powder for some extra protien but don't recommend it for texture, save that for smoothies!

I also made some cookies with one of the other persimmons for my mama with coconut sugar, flax eggs, coconut oil, and Gluten-Free all purpose flour this morning! 

Getting creative with what's in the kitchen and whats in the season!