When you make juice and there is stuff left over and you feel bad throwing it out…

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So last week I was very happily sitting in the sun, reading books and pretending to be (very convincingly) a lady of leisure in Fiji. Everything was bright, sunny and I was oh so happy not to be on the Auckland motorway.

Then I got home. It was grey, windy and there was no friendly waiter to bring me my tropical dream cocktail of choice. (I am totally aware this a first world problem)

While I sulked around the house still in my sarong (but alas now over my trackpants, and old lady cardigan) I decided to bring some orangey goodness back into my life.

Turmeric, Apple, ginger and carrot juice

3 carrots

2 apples

1 ‘finger’ of turmeric

1 large piece of ginger ( I used alot…)

I have a cold press juicer, so I have to cut the produce up very small. The benefits of a cold press juicer is that you can keep the juice in the fridge (sealed) for a lot longer than you can with a regular juicer. Also, because it slowly crushes the fruit and vegetables this keeps all the good stuff in the juice, and it means you can watch more of your favourite TV show while you prepare it (Yay Suits!)

With juicing there is always the pulp leftover. Some people make crackers with it, I decided to make a mixy thing. It is actually really tasty.

Mix all the pulp with 1/2 finely chopped shallots, 3 crushed up nori sheets, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of crushed capers, and 5 drops of liquid smoke (liquid smoke can be found in places like Nosh/Farros. Its really strong so you only use a few drops at once so the bottle lasts for aggeeeeesss).

I have been using the mixy thing with tuna, on salads, on potatoes, or on toast. It will last for 4 days in the fridge.

On a more positive, not-woe-as-me the sun was shining here in Auckland today, Summers coming…I might just have a cocktail to celebrate.

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