To combat the overindulgence of the holidays, I started juicing in the mornings again. Juicing helps detoxify the body and provides much-needed nutrients in concentrated amounts.
My favorite, go-to juice is made with carrots, celery, beets, ginger and apple. If I have extra greens or fresh herbs such as cilantro or parsley, I will add those, too.
I used to just compost the pulp leftover from juicing. However, I learned about a great new recipe using juice pulp at the GAPS practitioner training last May. You can use the pulp to make yummy, GAPS-friendly pancakes.
Juice Pulp Pancakes
pulp leftover from juicing 2 eggs 2 Tbls nut butter pinch of salt butter or coconut oil for cooking
Combine all ingredients in a bowl. Heat the oil of choice in a skillet and cook the batter on both sides until browned. Enjoy with melted butter or fermented berry sauce. Yum!