Juicer Pulp Recipe | Raw Mayonnaise
This is not a juice for drinking, but some of my friends enjoyed this recipe so much, and you can use any blender so I’m giving you this recipe here anyways. For this recipe you will need about half to one cup of soaked almonds or cashews. Soak the almonds or cashews over night, then rinse and drain. You will also need half to one cup of spring water depending on the consistency you want your mayonnaise. You will find your preference with a little experimenting. Then we will need half a lemon. Go ahead and juice this right now because we’ll mix in the juice with the other ingredients pre-blending. This recipe also calls for one small garlic close, zero to one tablespoon of honey (your preference), half a teaspoon of sea salt, apple cider vinegar to taste, and cold pressed olive oil to taste. Put all the ingredients except the olive oil in a heavy duty blender. Puree ingredients until very smooth. With the blender still on, slowly dribble olive oil through the opening in your blender cover. Continue to puree until you reach the consistency or your desire. This can store in the refrigerator for up to one week in a glass jar.
Juicer Pulp Recipe | Mock Tuna Salad
For some raw or vegans out there, here’s a recipe to build on the raw mayonnaise recipe above. It’s a mock tuna salad using juicer pulp. If you have a juicer that separates the pulp from the juice then your job will be a lot easier. Just add the raw mayonnaise to the juicer pulp. You will typically want carrot but any other vegetable pulp will do. Add other veggies to affect the taste. You’re also free to spice and dress it as your diet wills. This recipe makes for a great topping in leafy green salads.