So, you’ve made almond milk –  it was delicious, wasn’t it?! But now you are left with loads of pulp. And if you’re like me, you feel extremely wasteful just tossing it into the garbage. But what does one do with the leftover pulp?

I am so glad you asked!

You make butter. Some blenders allow you to make almond butter with the whole nut, but for most blenders it can be a tall order. However, with almond pulp, the hard part of breaking down the almonds has already been done.

So why would anyone want to make their own nut butter at home?

Well, it all comes down to control. Having the ability to control exactly what goes into our food is something we all take for granted, but with a little bit of know-how, we can take the control back!

The reason I have fallen so hard for making my own almond butter is that I have come to love the ability to customize it to my liking. And having a wholesome, preservative-free spread on hand always comes to my snacking rescue.

Almonds have the ability to keep hunger at bay and maintain even blood sugar levels, because when blood sugar is out of whack, cravings for bad things begin to take hold. And I would be remiss if I didn’t mention the heart health benefit of almonds. They contain a high level of monounsaturated fat which is crucial for arterial and heart health – I get but a mere 30 days to preach heart health, so I plan on taking advantage!

I digress. This almond butter has found itself everywhere in my kitchen, and hopefully it will find its way into yours!

Homemade Almond Butter

• 2/3 cup almond pulp
• ¼ tsp cinnamon
• ¼ tsp vanilla
• ¼ cups warmed coconut oil

Combine the pulp, cinnamon and vanilla in a blender and pulse to combine. On the lowest setting, slowly add the coconut oil. Once all the oil has been added, turn the speed up and blend for 3 minutes, scraping the sides of the blender down periodically.

Fiber. As the commercials go, chances are you aren’t getting enough…but that’s because honestly, most people just don’t. Dietary fiber is found mainly in fruits, vegetables, whole grains and legumes, and it’s best known for its ability to prevent or relieve constipation. But fiber can provide other health benefits as well, such as lowering your risk of diabetes and heart disease. But people are still asking themselves, “What is fiber”?

2 distinct types of fibers: insoluble and soluble

Insoluble fiber promotes the movement of material through your digestive system and increases stool bulk, so it can be of benefit to those who struggle with constipation or irregular, ahem, stools. Whole-wheat flour, wheat bran, nuts and many vegetables are excellent sources of insoluble fiber.

Soluble fiber dissolves in water to form a gel-like material. It helps to lower blood cholesterol and glucose levels. It can be found in oats, peas, beans, apples, citrus fruits, carrots, barley and psyllium.

Eating a diet rich in soluble and insoluble fiber helps the body in lots of ways!

• Normalizing bowel movements. Dietary fiber increases the weight and size of your stool and then softens it. A bulky stool is therefore easier to pass, decreasing the chance of constipation. If you have loose, watery bowel movements, fiber may also help to solidify them because it absorbs water and adds bulk. For some, fiber may provide relief from irritable bowel syndrome.
• Maintain bowel health. A high-fiber diet may lower your risk of developing hemorrhoids or diverticulitis (small pouches in your colon) by helping to remove waste and toxins lingering in the intestines.
• Lowers blood cholesterol levels. Soluble fiber found in beans, oats, flaxseed and oat bran may help lower total blood cholesterol levels by lowering low-density lipoprotein, or “bad,” cholesterol levels. Epidemiologists studies have shown that increased fiber intake can reduce blood pressure and inflammation, which is essential to heart health.
• Promotes weight loss. High-fiber foods typically requires more chewing time, which allows your body time to register when you’re no longer hungry, so you’re less likely to overeat. Also, a high-fiber diet tends to make a meal feel larger and linger longer, so you stay full for a greater amount of time. And high-fiber diets also tend to be less “energy-dense,” which means fewer calories for the same volume of food.

Smoothies are naturally power-packed with fiber, as everything is blended up and consumed. But what about all the pulp that is simply thrown in the garbage after juicing?

Fiber pulp – useless? No way!

Before tossing out what I consider to be fiber gold, I try to think of how it can be applied elsewhere. I’ve used my wheat grass pulp to make bread and when I juice tomatoes, I save the pulp to add body to spaghetti sauce. It’s really about getting creative. Soups, breads, sauces – you name it – can all be supercharged with the leftover pulp from juicing.

As we breeze our way into Fall, comfort food is the name of the game. Root vegetables offer not only comfort, but also the grounding needed to get up and going as the weather turns colder. Let’s consider the simple and unassuming, but wildly popular, potato!

Nutritional info on potatoes

A single cup serving of a potato is a good source of:

• Vitamin C (25% of DV)
• Vitamin B6 (20% of DV)
• Copper (20% of DV)
• Potassium (15% of DV)
• Manganese (14% of DV)
• Dietary Fiber (14% of DV)

Nutritionally dense, the same 1 cup serving is only 58 calories.

To keep the benefits of this fibrous veggie intact, avoid adding butter or sour cream, or deep frying. For a bit of healthful flavor, add some yogurt and chives. Not only will you be getting the probiotic power of yogurt, but also the protein power.

Antioxidant Phytonutrients are part of this tuber’s charm. Included are carotennoids, flavonoids, and caffeic acid, and patatin, all which knock-out free radicals. New research from the Agricultural Research Service has found that the potato is an antioxidant powerhouse that can contend with the goodness found in spinach, broccoli, and Brussels sprouts. Potatoes are a lively and nutritional addition to your diet.

Potato Lore

Potatoes are from South America and have been grown in the Andes for somewhere between 4,000-7,000 years.  The potato is easy to grow in high altitudes, which explains its profundity. There are over 5,000 varieties of potatoes in the world and 3,000 of them are grown in the Andes. Of all of these, about 100 are cultivated for edibility.

The potato was introduced to Europe by Spanish explorers in the 16^th century. Spanish sailors used potatoes aboard ship to prevent scurvy.

Yet, the spread of the potato was hard-won. Even though the potato is easy and inexpensive to grow, people were suspicious of this tuber since it is a member of the nightshade (translated as ‘poisonous’) family. But also, because the potato went unmentioned in biblical texts, some people believed that potatoes would cause disease.

Of course, the famous Irish Potato Famine is legendary, causing one of the largest diasporas in history. A blight caused widespread starvation throughout Ireland, killing over 750,000 people. As a result, hundreds of thousands of people emigrated from Ireland to find succor elsewhere.

Potatoes were imported to the United States in the 18^th century by the Irish (irony, anyone?) Due to prejudice and distrust, non-Irish immigrants avoided this tuber. It wasn’t until the 19^th century, with proven ease of cultivation and cheap production, that the potato finally caught on.

Over time, the reputation of this vegetable changed, but only with a grand marketing scheme. Many governments made efforts to ‘rebrand’ the potato. And the rest, as they say, is history - the potato is now the #1 produced veggie crop in the world.

Selection and Storage of potatoes

Avoid purchasing the big plastic bag of potatoes. The plastic can sometimes hasten the decay of the entire bag of potatoes. Instead, choose from the bulk bin, which allows you to choose each potato individually. Don’t bother with potatoes that have been pre-cleaned. A potato still in its ‘dirt’ has greater protection from any bacteria that may be picked up along its transport from farm to store.

Choose tubers that are firm and smooth. Pass up any that are oddly shaped or showing dry or wet rot. Avoid potatoes that are sprouting or green in color. The green coloring is indicative of solanine, a toxic substance which can cause headaches, diarrhea, and circulatory or respiratory issues.

Potatoes store best in a dark, dry place, with a temperature between 45-50^o F (7-10^oC). And while most modern families don’t have a root cellar, you should be able to find a place in your home where you can emulate these conditions.

But avoid the fridge as it breaks down the starch in the tuber into sugar—destroying the taste of the potato. Avoid direct sunlight as it hastens decay and the production of solanine. Store potatoes in a paper or burlap sack. Don’t store potatoes near any onions as they will hasten each other’s decay.

Potato Apple Harvest Pancakes

Combined with the harvest sweetness of apples, Potato Apple Pancakes offer the perfect weekend pick-me-up to get your day flowing!

• 2 cups potato pulp
• ½ cup apple pulp - Click here for nutritional benefits of Apples
• 1 ½ cups almond or other nut milk - Click here for a nutritional profile on Almonds
• 4 egg whites or egg replacement
• ½ cups spelt or quinoa flour
• ½ tsp pepper
• 1 ½ tsps sea salt or real salt
• Oil spray, ghee, or light oil for cooking
• Apple topping (recipe below)

Mix all pulp and nut milk in a small bowl. In a large bowl, mix egg whites, flour, and spices. Add pulp mixture and blend. Heat oil in a large frying pan. Use 3 Tbs of batter per pancake. Brown until crispy on each side. Serve with Apple Topping.

Apple Topping

• Apple pulp
• Add ½ tsp of apple juice to moisten

Conversion Guide

• 6 medium apples = 2 cups of juice
• 6 medium apples = 1 ½ cups of pulp
• 8 potatoes = approx 2 cups pulp

Zucchini is one of the most popular varieties of squash. It’s also quite versatile.  From sautéing and steaming, to baking to juicing, zucchini adds a delicate flavor to any dish.

One of my favorite parts of late summer and early fall was my mom’s zucchini bread. Coming home after school, you would see me chowing down with a hunk of her zucchini bread fresh from the oven with melting butter. Yum!

I’ve altered her recipe a bit for more healthy eating (Mom didn’t know of spelt flour or alternative sweeteners), but the feeling is the same.

Enjoy!

Zucchiini Orange Loaf

• 4 eggs or egg substitute
• 1 ¾ cups honey or agave nectar
• ¾ cup applesauce* or canola oil
• 2/3 cup fresh orange juice
• 2 cups zucchini pulp
• 3 ¼ cups spelt, quinoa, or whole grain flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 ½ tsp cinnamon
• ½ tsp cloves
• 2 tsp grated orange peel**
• ½ cup chopped walnuts or pecans

*applesauce is a great way to lower the calories and fat of traditional bread and muffin recipes calling for oil. Choose an unsweetened or low sweetened apple sauce (or better yet, make your own!).

**use fresh orange peel from the oranges you’re using to juice! Use eith
Preheat oven to 350 F. In a large bowl, beat the eggs.  Add honey, orange juice, applesauce (or oil), and the zucchini pulp, and continue to beat until well-blended. Add the rest of the ingredients and mix. Bake 45-55 minutes in a non-stick (slightly greased) loaf pan.er organic oranges or wash the rind well. Create orange peel by using a rinder, a veggie peeler, or a grater.

Nutritional Benefits

Get some Antioxidant Super Powers! Zucchini provides 20% of your daily value of manganese and 17% of your daily value of Vitamin C.  Manganese feeds your mitochondria, which are your cellular energy centers. And Vitamin C brings all around health goodness.

Zucchini also contains beta-carotene and zinc. Alongside are some less common antioxidants such as lutein and zeaxantin, both of which are known to support strong, healthy eyes and prevent macular degeneration.

Zucchini provides a vast array of B-vitamins including folate, B1, B2, B3, B6, and choline. This spectrum of B vitamins provides support to blood sugar metabolism. The aforementioned manganese and zinc also add a boost. Extra support arrives with magnesium (10% of the daily value), and omega 3s (8% of the daily value).

Zucchini is a good source of fiber and of pectin, which helps maintain sugar balances and prevent type 2 diabetes.

Squash seeds have anti-microbial properties. This feature is great for digestive tract health and wellness. Squash seeds have a long history of being used against intestinal tapeworms and parasites.

About Zucchini

Zucchini (and squash in general) has a long and distinguished history. Scientists have found squash seeds in Mexico caves that have been preserved for over 10,000 years. Cultivation of this summer/late summer veggie began in Mexico and Central America and spread rapidly throughout the Western hemisphere.

For many Native American tribes, squash was considered to be a staple.  Along with corn (maize) and beans, the trio was called the “Three Sisters.”

Christopher Columbus brought squash to Spain, while other explorers of Portuguese and Spanish descent introduced the vegetable around the world.

Today, zucchini is cultivated worldwide. Top squash-growing states are California, Georgia, New York, and Florida, though Mexico tops the bill of squash production and exportation as 95% of all U.S. imported squash is of Mexican origin.

Selection and Storage

Look for zucchini that feel heavy for their size. Choose ones with dark green skins that are not overly hard. Note that the skin may naturally be striped or speckled.  Choose skins that are unblemished as zucchini are tender. Medium-size zucchini have the best consistency and flavor.  If growing your own zucchini, you can eat the squash blossoms.

Store the zucchini in the refrigerator.  Keep it unwashed and in a container with a lid. The squash will last for up to 7 days.

Autumn’s chill brings with it the bounty of harvest.  As the season turns, warm treats from the kitchen fill the bill for heart healthy and nourishing fare. Root vegetables such as carrots and the luscious fullness of apples bring us back to Earth after the light and hot summer months. Combine fall’s goodness with the summer flavor of pineapple in this unique twist on autumn fare.

Festive Harvest Muffins

• 3 cups spelt, quinoa, or whole grain flour (of a combination thereof)
• 1 Tbs baking soda
• 3 ½ cups carrot pulp - Click here for more pulp ideas.
• 1 cup pineapple pulp
• 1 cup honey or agave nectar
• 2 Tbs cinnamon
• 1 tsp nutmeg
• 6 egg whites
• 1 Tbs vanilla
• 1 cup applesauce* or canola oil
• 1 ½ cups crushed walnuts

*A note on applesauce: Using applesauce as a substitute for oil is a heart healthy way to cut calories, increase nutrient density, and make baked treats better for the body.  Substitution is equal: 1 cup applesauce for 1 cup oil.  Consider making your own applesauce or choose low-sugar applesauce to keep the calories and sweetness in check.

Directions: Preheat the oven to 350^o F. Grease muffin pan.  Mix the pulp well with flour. Add egg whites, vanilla, honey, and applesauce or oil and blend into the pulp mixture. Mix in nuts. Fill muffin pans. Bake for 45 minutes or until golden brown.

Carrots – The Nutritional Low Down

Carrots are a root vegetable filled with the uber-antioxidant beta-carotene. Carrots offer not only the power of beta-carotene, but a whole host of additional antioxidants, including those that boast cardiovascular and anti-cancer benefits.

Antioxidants are the name of the game with carrot consumption. Carrots bring the fight against free radicals up close and personal, but with a power-packed arsenal.

Carrots do contain the more staid antioxidants like Vitamin A and Vitamin C, but they also bring phytonutrients like the aforementioned beta-carotene.  Additionally, their phytonutrient power includes alpha-carotene and lutein; hdroxycinnamic acids including caffeic, coumari, and ferulic; and anthocyanindins such as cyanidins and malvidins.

And the cool part is that Carrots come in the autumn colors of red, purple, orange, and yellow.  Celebrate your harvest by munching on any variety and know that their antioxidant power is yours.

Cardiovascular Health is the product of this high voltage anti-oxidant power of carrots. Carrots help our arteries stay healthy and whole so they can carry on with the movement of highly oxygenated blood.

Research shows that vegetables with a deep shade of orange/yellow are the most protective against cardiovascular disease. Within that color group, carrots were found to be the single most risk-reducing food.

Vision Health is another claim to fame of the carrot. Research shows that, especially for women, consuming carrots at least twice a week reduces the risk of glaucoma.

Fighting Colon Cancer is another added benefit of consuming carrots. While research in this area continues, the consumption of carrot juice has shown a decreased risk in colon cancer by participants consuming 1.5 cups of fresh carrot juice daily.

Selection and Storage

Choose carrot roots that are firm, smooth, bright and deep in color. They should also be fairly straight in shape.  If they’re forked, cracked, limp, or rubbery, you’ll want to give them a pass. If there are stems attached then look for ones that are bright green and feathery.

Carrots keep for a very long time if properly stored. Keep carrots in the coolest part of the refrigerator, preferably in a plastic bag or wrapped in a paper towel.  Consume carrots within two weeks.

When I was kid, I was so accident prone that my nickname was “Oops”. I have no doubt that my mother had the family doctor on speed dial. If I wasn’t playing the car game with keys in a live socket, I was trying to keep up with my rambunctious cousins by jumping from the top stair to the bottom.

So you can imagine that the scrapes, cuts and bruises were the status quo around these parts for many years.

I still see glimmers of Oops now and again, be it the result of a stubbed toe, a tiny knife cut or a scrape here or there, and since I am still haunted by the memory of Solarcaine, I try to find other ways to treat these minor injuries.

And you know by now that my love for wheatgrass knows no bounds, so you won’t be surprised to know that I use wheatgrass in my healing process! Yes, I really do love wheatgrass that much!

Wheatgrass as an anti-inflammatory agent

The properties associated with wheatgrass increase the ability of the body to soothe inflammation and heal surface wounds. And although I was never blessed with the coordination that activities like organized sports demand, wheatgrass has proven itself to be very effective in treating sports injuries including pulled hamstrings, sprained ankles, muscle cramps, blisters, abrasions, wounds and bruises.

Despite my unfamiliarity with the athletics, I am familiar with blood, and wheatgrass is an excellent homeostatic agent – meaning it stops the bleeding. Bleeding noses, open wounds, cuts, scratches and abrasions usually respond very quickly to the introduction of wheatgrass and it’s properties, and that’s the response an “Oops” like me needs.

Why wheatgrass works as a healer

Wheatgrass is said to activate growth factors which are responsible for sending messages to cells that stimulate proteins required for the healing process. But just exactly how do perform at-home medicine with wheatgrass?

Well, for one, there are wheatgrass balms popping up everywhere on the market for those deep tissue issues that plague people of the athletic variety. They can be found in most health food stores.

But for minor cuts and scrapes, soaking a bandage in wheatgrass before application acts like a natural Polysporin. And the best part of treating an open wound with wheatgrass is that it doesn’t burn in the slightest!

Juicing is for more than ‘just’ fresh juice in the morning. Fresh juice is a versatile and great way to get focused nutrients throughout the day.

A healthy diet includes raw greens such as those found in salads, like arugula, butter lettuce, mesclun, oak leaf, romaine and radicchio.  Add some additional raw veggies such as squash, carrots, beets, celery, and jicama, and you’ll have a powered-up fiber fiesta filled with vitamin and mineral power.

But every salad needs a little something to top it off.  With these recipes, you can make your own raw juice-based dressings to add a splash of excitement for a yummy twist.  Try them over the following salad ideas:

The Classic Raspberry Vinaigrette

• ½ cup raspberry juice (1 cup or so fresh fruit, juiced)
• 1 tbs. raspberry pulp
• 1 tbs. white vinegar

Toss escarole, endive, and radicchio.  Add julienned carrots, beets, and jicama.  Drizzle with raspberry vinaigrette and sprinkle with almond slivers.

Orange Vinaigrette

• 1 cup orange juice (2-3 large oranges, peeled)
• ¼ cup orange pulp
• 1 tbs. white vinegar

Drizzle the vinaigrette over a mesclun mix. Add orange slices and sprinkle with chopped walnuts.  Add some feta cheese.

Pineapple Mango Vinaigrette

• 1/4 cup pineapple juice (a few pineapple spears, rind removed)
• 1/4 cup mango juice (1 mango, peeled)
• 1 tbs. mango pulp
• 1 tbs. pineapple pulp
• 1 tbs. white vinegar

Use a base of mesclun mix and add cubed pineapple, sliced mangoes, and copped cashews.  Drizzle with the vinaigrette.

Strawberry Balsamic

• 1 cup strawberry juice
• 1 tbs. strawberry pulp
• 1/4 cup balsamic vinegar

Marinate whole strawberries in the vinegar, then juice 3/4 of the strawberries.  Combine the romaine, endive, and radicchio.  Add sliced marinated strawberries, pecans, and feta cheese., and drizzle with the strawberry vinaigrette.

Make these dressings perfect

Choose the ripest fruit for these recipes to get the most juice and the most nutrients. Be sure to store any unused fruit in a covered container to use within 2-3 days.

Put the vinaigrette in a clear glass bottle and store in the fridge.  The vinaigrette will keep for up to 3 days.

Well, it’s September. I can feel the chill in the morning air and the sun is setting far earlier than it used to. It’s sad, but summer was fun wasn’t it?

Together we have discovered new ways to think about this blade of goodness called wheatgrass, once considered nothing more than an acrid shot. I have used it to help me get back on a healthy track by taking it in its traditional form, and I’ve found new ways to use it in my many cooking endeavors.

Wheatgrass has single-handedly re-ignited my love for smoothies, and it’s become my newest cooking ingredient obsession. Oh, yes, summer was fun indeed.

I thought that since summer is coming to a close (at least in my geographical location), that a roundup of some of the most valuable lessons I have learned this summer in regards to juicing, smoothies, and wheatgrass was in order. Let’s take a look back, shall we?

• Wheatgrass pulp is as amazing, if not MORE amazing than wheatgrass itself. It makes an excellent pesto when blended with basil, garlic and pine nuts, or a delightful bread with zucchini and flour.
• Freezing wheatgrass pulp and putting it into a smoothie takes it the next level.
• Growing your own wheatgrass at home is easy for both the lightweight wheatgrass consumer, and the highly addicted like me.
• And once you’ve sprouted your own grass, juicing it doesn’t have to be costly or create countertop clutter.

Gifted with a Lexen Happy Juicer and more lessons learned

Number four on the list is the newest lesson I’ve learned. Recently I was gifted with a Lexen Healthy Juicer, which retails for just $44.95 on 877myjuicer.com. I was initially inclined to believe that a proper juicer needed to be a heavy weight and most certainly electric, but I have since changed my tune.

What I like about this pint-sized juicer is its ability to juice not only wheatgrass but also most leafy greens, and pretty much anything small enough to fit through the feeder. I say this because I tried and successfully juiced oranges, berries, pears and apples, with a promise that it wouldn’t stop there. And if you are worried about the tiny bit of elbow grease required for a manual juicer, don’t be – it really isn’t that bad.

Well the summer of wheatgrass has been a blast; and I am confident that fall will bring even more exploration with the wonder that is wheatgrass!

Recently while rifling through my freezer for smoothie ingredients, my hand brushed the giant Ziploc bag where my wheatgrass pulp resides, and that’s when it came to me: wheatgrass smoothies!

I have been dying to use all the wheatgrass pulp I have accumulated over the summer, so I jumped at the chance to use it in yet another unique way.

Wheatgrass smoothies, yes!

I love smoothies and I love wheatgrass, so it’s shocking to think that I am just now making wheatgrass smoothies. Heck, I’ll put anything in a smoothie – fruits, vegetables, everything but the kitchen sink.

But up until now I hadn’t even thought of using my mass amounts of frozen wheatgrass pulp in one of my daily smoothies.

Why they’re the perfect combination

The beauty of a smoothie is that you can pack in as many fruits or vegetables as the blender will allow, making them one of the easiest ways to meet daily nutrient requirements.

And it’s perfect for those who find vegetables hard to swallow. I know a few vegetable haters myself, and I have managed to sneak some into their lives thanks to smoothies. The beauty of wheatgrass is that it is one of the most nutrient rich foods that Mother Nature has blessed us with, and using it in a smoothie takes it to a whole new level. Wheatgrass completes it!

A quick note on why wheatgrass rocks

I will never grow tired of professing my love for this grass’ ability to blend so well with other ingredients. It’s very rapidly becoming my number one favorite anything-ingredient, and I am having a blast exploring it!

But, I’ve been so focused on using up all my wheatgrass pulp that I haven’t been juicing it all that much. That’s resulted in a wheatgrass pulp shortage around here, which is why I’ve decided to upgrade my sprouting system.

Up until now I had been growing a very small supply. But with my newfound love for wheatgrass pulp, my setup can no longer feed my needs.

On 877myjuicer.com, there are so many options for people looking to sprout their own wheatgrass, from small setups that fit easily on the countertop, like The FreshLife Automatic Sprouter, to something more suitable to my demands such as the Sproutman Wheatgrass Grower. The Sproutman grows three racks of wheatgrass in one shot, which makes this girl very excited!

I think it’s fairly safe to say that I am in love with wheatgrass. But even if your love doesn’t run as deep as mine, I promise that you will love it in a smoothie!

Wheatgrass Smoothie

• ½ cup frozen wheatgrass pulp
• ½ cup frozen peaches
• ¼ cup coconut milk
• ½ cup orange juice
• ½ cup water

In blender mix all ingredients until smooth.

The versatile wheatgrass…

There are so many ways to enjoy wheatgrass – fresh, dried, frozen or baked, and yes, that’s right, I said baked. Wheatgrass, although very versatile, can seem kind of one-note, unless of course you are willing to throw away the rule book and think outside of the box.

When I think of wheatgrass, I certainly think of it as a restorative shot, as most people do too. But wheatgrass can be so much more if you let it. I liken wheatgrass to my favorite greens, like spinach or kale, and therefore I feel it’s appropriately placed in some of my favorite recipes. What can I say – it’s the chef in me.

Thinking outside the box with wheatgrass

I’ve made a basil pesto with wheatgrass, and it was absolutely delicious. Seeing first hand just how versatile wheatgrass can be ignited a fire in me, and this fire only wants to cook with it!

This past weekend I felt like baking, which was a bit out of the ordinary as I generally have more of a salty tooth. But this weekend my sweet tooth was begging to be tamed. So I decided on zucchini bread. And with a bag of frozen wheatgrass pulp staring me right in the face, the chef brain in my head started to spin her wheels; “why not use the pulp in the bread?”, and I learned a long time ago to listen when she speaks. However, when she starts telling me to do evil things, I’ll consult my priest.

Although I have cooked with pulp before, I am continually surprised at how well it blends in recipes, yielding completely to the desired flavor. Pulp is quickly becoming my new “it” ingredient. A friend of mine recently commented that soon I would be making smoothies with it, to which I replied “I just might, I just might…”

Zucchini and Wheatgrass Bread

Preheat oven to 350 degrees.

Sift together:

• 1 ½ cups sifted all purpose flour
• 1 ½ tsp baking soda
• ¼ tsp cinnamon

Add:

• ¾ cup sugar
• 2 beaten eggs
• ½ cup vegetable oil
• 1 tsp vanilla
• ½ tsp salt

Blend in a few swift strokes:

• ¾ cup grated zucchini
• ¾ cup wheatgrass pulp

Bake in a greased pan about 1 hour. Cool in the pan for 10 minutes, and then turn out onto a rack for further cooling.