Put your leftover juicing pulp to use! Mine usually has beet, carrot, zucchini, cucumber, some ginger, and maybe apple.

Crispy Juicer Pulp Coconut Crackers

Servings: yields 4 dozen
Preparation Time: 20 minutes

Ingredients:

• 3 cups juicer pulp
• 1/2 cup flax seeds, finely ground
• 1 cup dry coconut
• 1/4 cup soft or melted coconut oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder, fresh garlic, or whatever seasoning appeals
• water as needed, may need up to 1 1/2 cups

Directions:

Process ingredients in food processor. You will need to do this in batches. Add enough water to make a workable dough that holds its shape but gets nicely chopped up. Bigger pieces of cucumber skin may need to be picked out.

Adjust herbs and spices to taste. Remember these shrink, so the flavor will be concentrated.

Using fruit leather sheets or parchment paper, use your hands to spread it out to 1/4-inch or less thickness. Score into crackers.

Dehydrate at 135 degrees F in a dehydrator. Turn crackers over when firm and dry on top. They are done when dry throughout and crisp.

Break apart and store in an airtight container.

These are great as is or with butter, cheese, nut butter, or whatever!

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Chicken Fried Rice

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 2 pounds chicken breasts
• 1/4 cup coconut oil
• 2 cups diced onion (or 2 small / 1 large onion)
• Himalayan Salt, to taste
• 3 cups dried rice, precooked according to package directions
• 12–16 cloves garlic, pressed
• 8 eggs
• 1–2 tablespoons organic fermented soy sauce, to taste
• 2 teaspoons toasted sesame oil
• freshly grated ginger, to taste
• 40 ounces frozen mixed vegetables of choice
• black pepper, to taste
• chopped green onions (optional)
• drained baby corn (optional)
• black or white sesame seeds, to taste (optional)

Directions:

Cut up your chicken into small cubes (1/2  to 1 inch pieces).

In an 8-quart, enamel, cast-iron pot (or wok), add your coconut oil, onions, and chicken. Sprinkle with a layer of salt. Cook on medium-high heat until the chicken is thoroughly cooked. Add the garlic and ginger as the chicken is cooking. Note: If your onions are fresh (not frozen), cook those down for about 4 minutes first, and add chicken.

Add frozen vegetables. Sprinkle a little salt over the surface again. Cook on medium-high heat until the vegetables are warmed through (about 10 minutes) sometimes covering the pot with its lid. While the veggies are cooking, crack all of your eggs into a bowl.

Push the pot contents to one side as best you can. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom. Season with a little salt and pepper as they cook. They will likely take about 5–10 minutes to completely cook. Once the eggs cook completely, incorporate them into the chicken and veggies.

Add your cooked rice, soy sauce, and sesame oil. Stir to completely combine. Done!

Portion out your servings and top with chopped green onions and sesame seeds, if desired. Leftovers reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.

Quick tips:

This recipe can easily be cut in half or quartered for desired servings.

You can omit chicken breasts on nights when you don’t have any or need a quicker meal.

I buy my organic onions in bulk. I dice many pounds all at once in a month and freeze them for quick access and faster cooking times.

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Fried Potato Cakes

Servings: 24
Preparation Time: 20 to 30 minutes

Ingredients:

Potato mixture:

• 2 cups leftover cold mashed potatoes
• 1 egg (if small eggs use 2)
• 1 tablespoon coconut oil
• 1/8 cup choice of milk or sour cream
• 1–2 teaspoons fresh or dried chopped/flakes parsley
• 1–2 teaspoons fresh or dried chopped chives
• 1 cup flour*
• 1/2 cup cornmeal

Directions:

Flour coating #1: (step 1)

• 2 cups flour
• 1 teaspoon coarse black pepper

Mix and add to bowl or plate big enough to use. Set aside.

Milk bath: (step 2)

• 1 1/2 cups of milk of choice
• 1 egg
• 1 tablespoon coconut water vinegar

Mix together making sure the egg is mixed in well and use a bowl large enough to dunk potato cakes in. Set aside.

Flour coating #2: (step 3)

• 2 cups flour
• 1/2 cup of cornmeal
• optional: 1/4 cup bread crumbs, 2 teaspoons each of parsley and chives

Mix and add to bowl or plate big enough to use. Set aside.

Combine all the ingredients from the potato mixture and mix well; you want almost the consistency of Playdough. If still too sticky or wet, mix in more flour 1/4 cup at a time.

Heat shortening in a large skillet. Shape a small amount of potato mixture to form a small ball, and then smash it out flat 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.

With step 1 flour coating, lightly coat potato cake and dunk in milk mixture, making sure to do this step fast but getting both sides wet.

Add potato cake to step 3 flour coating and press both sides into mixture making sure to cover well.

Add to hot palm shortening to cook . Depending on your stove, you might need to cook on medium, medium-high or high. Make sure the oil is not too hot that it burns. You want the first side golden brown in about 2 to 3 minutes. Next, flip and cook another minute to 3 minutes. Potato cakes are done when they float, and we simply add them to a cookie sheet sideways as pictured.

*Flour recommendations: whole wheat, einkorn, or gluten-free flour mixture.

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