pulp pasta (raw)

i love zucchini pasta in the summer. not only is it nice not to have a big pot of boiling pasta on your stove, but it's lighter in calories. and who doesn't have a ton of zucchini right about now? this recipe uses tomato-veggie juice pulp, because i'm always looking for creative ways to use it up. waste not, want not, right? of course, if you don't make juice, you could just as easily sub marinara.

• 1 zucchini, spiralized
• 1 tablespoon extra virgin olive oil
• 2 clove garlic
• 1/4 whole onion
• 1/3 cup fresh basil
• 1 dash sea salt
• 1 dash fresh ground black pepper
• 1/4 cup water
• pulp from tomato fusion juice

use a spiralizer to make noodles from your zucchini. combine tomato juice pulp (or something similar) and rest of the sauce ingredients into a food processor and pulse a few times. i like my sauce a little on the chunky side, but you could add more water or olive oil for a smoother sauce.

pour over noodles and serve. it doesn't need to be heated up unless you want to - i like mine at room temperature in the hot summer.

win a free juicer

i normally only post recipes, but i'm excited to announce that 877MyJuicer offered me a chance to giveaway a free manual juicer on my blog. since spring is just around the corner, it seems like the perfect time for this giveaway to get everyone excited for all the fresh produce! best of all, this juicer does wheatgrass!!!

for more info on the Healthy Juicer, click here

to enter, simply leave a comment below and tell me:

1. what is your favourite juice or juice recipe?
2. if you haven't made a juice before, what are you most excited about trying?

all comments must be posted by sunday, february 22 at 10pm central time. i'll use a random number generator to pick the winner.

you must have a US shipping address. if your profile doesn't link me to your email address, make sure to leave one so i can contact you if you are the winner!

the apple carrot juice

i made this juice a few times over the summer, but i hadn't touched my juice machine in about two months. however, thanks to maggie at dog hill kitchen, i'm now the proud owner of everyday raw by matthew kenny. thanks maggie! - go check out her blog here.
as i was saying, i was re-inspired to make juice. although this recipe is not in his book per se, i'm posting it because it was one of my first juice experiments (note the super-simplicity), and because i'm excited to try out some new raw recipes!

• 4 granny smith apples, cored
• 3 carrots, peeled

core and chop up the apples to fit in your juice machine, then stick the carrots through.

as you can probably tell by my recipes, i don't like things that are super-sweet. i love using granny smith's for their tartness, but feel free to substitute your favourite apple.

tomato fusion juice

it has been a slow week for 'food' recipes, as i spent the past week consuming only juices and smoothies. i decided it was a good detox to end the summer with. i created several juices that i love, and was surprised at how tasty they were! this one is from mid-week, and tastes like a better version of v8 (i think).

• 7 medium sized tomatoes
• 2 carrots
• 2-3 celery stalks

chop up veggies into sizes that will fit in a juicer (i use a ge juice extractor). less expensive models will run about $40-$60. i have a few listed in my vegan kitchen supplies. they are great for those just starting - the more expensive models can be really expensive.
juice the tomatoes, then carrots and then celery.