It’s been a while since I posted a recipe, but the other day I made these Beetroot Pulp Patties, which were so simple and delicious. I love having beetroot juice, but I am not a fan of throwing the perfectly edible and nutritious pulp out and I therefore often use vegetable pulp in patties. You have to try them next time you make a beetroot juice. They are perfect in a burger and can easily be frozen so you have a healthy dinner alternative for the late and lazy days.

Hope you enjoy them! Let me know in the comments below if you liked them ︎

x Luna

Another yummy food waste reducing recipe:

• Easy Carrot Greens Salad

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Beetroot Pulp Patties

These Beetroot Pulp Patties are great for a burger or with sweet potato fries and a garlic dressing.

Course Dinner, Lunch

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 10 patties

Author Luna Linnemann

Ingredients

• 100 g chickpea flour
• 1 tbsp ground flax seeds
• 1/2 cup water
• 230 g beetroot pulp (I used 750 g beetroot for the juice)
• 230 g kidney beans (1 can)
• 1 red onion
• 4 garlic cloves
• 1 tbsp tamari sauce
• 1 tsp rosemary
• 1 tsp basil
• 1 tsp curry
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp coriander

Instructions

• Turn the oven to 175°C convection.
• Mix the chickpea flour, ground flax seeds and water and let it rest 5 min.
• Meanwhile, peel the onion and garlic and chop it.
• Add all ingredients to the chickpea mixture and combine well. You can use a handblender to blend the mixture a little, but leave some beans intact for a nice texture.
• Shape 9 beautiful patties on a baking tray lined with baking paper and bake for 35 min.
• Enjoy as is, in a burger or with some delicious sweet potato fries and dip.

The post Beetroot Pulp Patties appeared first on Cumin and Yin.

How about starting your day with this refreshing Green Celery Ginger Juice? Personally, I love starting my day with a big veggie/fruit juice full of healthy vitamins and antioxidants. It’s a great way to kickstart your body and reload on some of the important nutrients.

Save the celery pulp

I am developing some super delicious celery pulp patties, so make sure to save the pulp from the celery the next time you make yourself a celery juice. You can just keep it in the freezer! I always make sure to juice the celery first, so it doesn’t get any sidetaste from the rest of the ingredients. This gives a weird taste to the patties!

You can also use the pulp when making a stew or one pot tomato pasta dish. It has lots of flavour even though the juice has been squeezed out, and it works amazing to add that flavour you normally would use vegetable broth to, just without the huge amounts of added salt! How amazing is that?!

Other yummy & colourful drinks full of antioxidants:

• Magical Black Currant Smoothie
• Turmeric Latte
• Beetroot Berry Smoothie

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Green Celery Ginger Juice

Servings 2 servings

Author Luna Linnemann

Ingredients

• 2 celery stalks
• 200 g fresh ginger
• 50 g fresh turmeric
• 2 large apples
• 2 lemons (organic, with peel)
• 1 handfull peppermint leaves
• 2 tsp wheatgrass powder (optional)

Instructions

• Rinse all the veggies and fruit. I usually don't peel anything because I use organic produce.
• Chop it all in bits that fits into your juicer.
• Add all ingredients but the wheatgrass to the juicer.
• Add the wheatgrass to the juice and enjoy cold.

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