Like yesterday’s post (seen here), I wanted to find some uses for the leftover vegetable and fruit pulp when I use my juicer. This is the second recipe that I created to put that fiber goodness to use! They taste about 1000 times better than they sound and look, I promise! Even my mom who hates vegetables loves these bars. 🙂 They have a slightly sweet (but not too sweet), nutty taste. You would never even realize that they are full of fiber!
3 cups of vegetable/fruit fiber pulp leftover from juicing (I use a mix of carrot, beet, apple, and ginger)
2 cups old fashioned oats
1/2 cup unsalted almonds
1/2 cup honey
1/4 unsalted, unsweetened almond butter
1 tablespoons sesame seeds
1. Preheat oven to 350 degrees F.
2. Pulse oats lightly in food processor 6 times. Add oats in with juicing leftovers in large mixing bowl.
3. Pulse almonds lightly in food processor, about 5 times, and add to mixing bowl.
4. Add honey, almond butter and sesame seeds to mixing bowl, and mix everything together with stand or hand mixer.
5. Once well combined, take dough out of mixing bowl and spread out on cookie sheet. I line my cookie sheet with a Silpat to prevent sticking and burning.
6. Once evenly spread across a half sheet size cookie sheet, I cut the dough into 12 bars and spread them apart slightly.
7. Bake in oven for 35-40 minutes, until cooked through.
8. Cool on wire rack, and store in airtight container.
In most parts of Los Angeles, you can often find street vendors selling some amazing bacon wrapped hot dogs. We never see any in the part of the city where we live, so I decided to make my own version of this greasy yummy mess. Plus, by making it myself, I can make sure it is actually free of my long list of food allergens. I was even able to find some hot dog buns from Ener-G that have no wheat gluten, dairy, soy, or egg! They were surprisingly tasty!
1 diced green bell pepper
1/2 diced red onion
1 diced tomato
2 very finely chopped cloves of garlic
butter or margarine (I used the dairy-free, soy-free Earth Balance margarine)
juice of two limes
dash each of salt & pepper
hot dog bun
I started by adding some margarine to a pan and cooking the bell pepper, onion, tomato & garlic over medium heat. After a couple of minutes cooking, I added in the juice from two limes, and the salt & pepper. I continued cooking until the onions were cooked through.
Next, I removed the vegetable mixture from the pan and set it aside in a dish. Then I wrapped the hot dogs with the bacon, and cooked them in the pan until the bacon was cooked to my liking.
I heated up the Ener-G buns in the microwave, which helps soften them up a little, then assembled everything together. They tasted even better than how I remember the street dog versions! The recipe above made enough topping for 6 hot dogs. Perfect for summer entertaining!