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  • Writer's pictureCoreen Ward

To juice or not to juice...that is the question

So we have all done it. Gone on benders of health. We buy the latest juicer, or blender, or in my case the oh-so-healthy quesadilla maker. We use these products for a week or two and then they are on the highest shelf looking down with judgment.

Well, this week I dusted off my juicer and made Max help.

I love juicing and how I feel. I don't even mind the cleaning. My issue was always the wavering question of "what about the fiber?"

Yes, juicing takes the fiber away. And yes, fiber is good. But on the flip side, juice has a 99% absorption rate that enters your system pretty rapidly. Eating the raw, fiber-filled veggie or fruit equivalent only gives you about 50% of the food value after digestion.

And if you juice organic you are likely to have 2times the nutritional mineral content with less aluminum, lead and mercury.

But what about the fiber?!?!

Ok, so I decided to use the leftover pulp or fiber to make a raw cracker. This was my first attempt and it wasn't horrible. It definitely needed more salt and spice.

Ingredients- I suggest experimenting with herbs like thyme and coriander

2 1/2 cups pulp

1/2 cup ground flaxseed

1 tbsp sweet curry

1 tbsp lime juice

1 tsp salt or soy soy sauce to taste (I used salt, next time I am doing soy sauce)

1 tsp sesame seeds

Mix all the ingredients with hands removing any larger pieces. Spread on dehydrator tray sprayed with olive oil, or on parchement. Set dehydrator to 115º. Dehydrate overnight or until crisp, flipping once or twice. Remove from dehydrator and let stand for 15 minutes before cracking and putting away.

They should last the week.

Without dehydrator try lowest temperature on your oven.

We juiced apples, carrots, celery, cucumbers, and beet

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