Juice Pulp Balls & Burgers

Juice Pulp Balls & Burgers


I can’t believe it has taken me so long to post this recipe since it’s such a staple in my fridge. The majority of the time, I’m really good about using up leftover juice pulp, and this is what I do with it every time. The best thing about these little juice balls (or burgers, if you prefer), is that you can easily mix up the seasoning and legumes each time. (Well, maybe the real best thing is being able to enjoy frequent green juices without worrying about food waste.)

I thought there was no way my husband would like these. He usually likes all of the food I make, but there are certain things I always think are too “hippie” for him. I was wrong about these though — he actually loves them! Of course, they aren’t reminiscent of actual meatballs or burgers (the base ingredient is juice pulp after all), but they are really good as their own thing to add onto salads, wraps, burgers, pasta bowls and more. I also like to treat them like falafels and have them with tahini or hummus.


So in case you are sitting there wondering what to do with your leftover juice pulp, give this a go. It’s a great feeling to minimize food waste as much as possible, and it’s even better when you can make something super easy, tasty and packed with protein. One cup of cooked quinoa has over 8 grams of protein while one cup of lentils has 18 grams of protein — so these little juice balls definitely help in the protein department!


  • 2 cups dry juice pulp
    • I think it’s best to use juice made mostly from vegetables. I typically include celery, kale, ginger, cucumber, lemon and parsley.
  • 2 cups cooked quinoa
  • 2 tbsp milled flax seed
  • 4 tbsp water
  • 1 can or about 1 1/2 cups of cooked legumes (I prefer lentils, cannelloni beans or red kidney beans)
  • 1/4 cup gluten-free bread crumbs (can omit but I think it adds a nice texture and flavor)
  • Spices (feel free to have fun here — below is what I used for the balls in this post)
    • 1 tsp garlic powder
    • 1 tsp mustard seed powder
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 tsp Italian herb spice


  1. Preheat oven to 375F
  2. If not already done, cook your quinoa. I highly recommend you use vegetable broth instead of water to cook your quinoa. It very much enhances the flavor. I also like to add turmeric.
  3. Make your flax egg by combining the milled flax seed and water in a small bowl or cup, and allow this to thicken for a couple minutes. This will help bind the balls together.
  4. Check your pulp to make sure it’s as dry as possible and check for any weird pieces you won’t want to bite into such as peels or stems. Discard those pieces.
  5. Add the dry pulp, cooked quinoa, legumes, flax egg and spices to a large bowl. Use your hands to mix this up until well combined. Add the bread crumbs last, and combine well.
  6. Shape into tightly-packed balls or burgers and place on a baking sheet. I like to place them on a parchment-lined sheet.
  7. Bake for about 25-30 minutes, turning once to get them browned on both sides.
  8. Remove from oven and allow to cool, then enjoy!
Broiled Grapefruit

Broiled Grapefruit


The first time I heard about broiled grapefruit, I thought it sounded incredibly strange and had no desire to try it. I’m so glad I did though, because it has become one of my favorite breakfast (or dessert!) foods.

It’s so easy to make too. From start to finish, it takes less than 10 minutes. Not long to wait for such a sweet, warm treat.


  • 1 grapefruit, any variety*
  • 4-6 tsp coconut sugar (or brown sugar)
  • A few dashes of cinnamon
  • Coconut or almond yogurt, for topping (optional)


  1. Turn on broiler and line a baking sheet with tin foil. Do NOT use parchment, as it could catch fire under the broiler.
  2. Cut grapefruit in half (through the middle, not the stem end)
  3. Place on baking sheet with the flesh facing up. You can cut a tiny bit off the bottom to make it more level when sitting on the tray.
  4. Using a knife, cut around the edges of the grapefruit and between each piece to loosen the flesh. This will make it much easier to eat once it comes out of the oven.
  5. Spoon 2-3 tsp of coconut sugar on each half.
  6. Add a few dashes of cinnamon to each half (can omit if you don’t like cinnamon).
  7. Place under broiler for 5-7 minutes. You will see juice oozing from the grapefruits and the tops will be a bit brown and flesh elevated.
  8. Remove from oven and allow to cool for a few minutes. Serve with coconut or almond yogurt if you’d like.
  9. Enjoy!


* Yellow grapefruit tends to be more sour and will likely require more sugar to get the taste right. I personally prefer ruby red for broiling.

Curried Blood Orange Fig Spread

Curried Blood Orange Fig Spread


I’m honestly not exaggerating when I say this is one of the best things I have eaten in a long time. Now, I probably enjoy figs more than the average person (I mean, duh, right?), but there is something about the combination of sweet figs + citrus + curry that makes this spread just so drool-worthy.

I found a version of this recipe on a print-out from probably six or seven years ago. I have no idea where it came from. When I first went vegan, I liked to collect recipe ideas in a Word document on my work computer, then print it out and try different things. I’m not sure how I overlooked this one back then, but I’m excited I have re-discovered this relic from my past.


I also came across a similar product in a store, in a jar with preservatives. I’m super excited to share this recipe because it’s a much fresher version of anything you’ll find in a jar. As I sit here, I’m trying to decide how to eat it next (and trying to be more creative then just ‘shove spoon in jar’).


  • 2 cups dried Turkish figs
  • Juice from 2 small blood oranges (or 1 large)
  • 2 tsp curry powder
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh ginger, minced
  • 2 tsp agave, or bee-free honey (or regular honey if not strictly vegan)


  1. De-stem the figs and place them in a bowl. Cover with filtered water, and allow them to soak for at least a half an hour to soften.
  2. Place all ingredients in a food processor or high-speed blender and process until smooth. I would suggest adding the curry powder last, and adjusting this to taste. Depending on the taste and quality of the powder, you may want to use more or less.
  3. Enjoy! This dip is great on toast, with crackers, or my favorite way — on a grilled sandwich (might I suggest fresh sourdough?) with cashew cheeze and arugula. For my sandwich, I spread vegan butter on the outside, and grilled it in a pan until warm and gooey.


Note: There are some people who freak out and say that figs shouldn’t be consumed by vegans, and I just have to say: I am definitely on the side that eats figs. Never heard this before? In short, certain types of figs are pollinated by a fig wasp during a very natural process. The enzymes in the fig convert the wasp into protein to grow the fig, so it’s not like you are eating a full bug or there is any way to tell.

To me, it’s sort of like saying you won’t eat bananas because the skin might contain a pesticide with animal products. And if you’re eating truly organic produce, I guarantee a dead bug has slipped in there a few times, even if you wash your produce. I once found an entire preying mantis in a bag of organic greens.

It’s extremely difficult to live a fully vegan life, so don’t be so hard on yourself. In my opinion, eating figs is not the same as eating a product like gelatin, which is made (by humans) from boiled animal bones, or like eating honey, which absolutely exploits bees in most cases. No wasps are being exploited or harmed to grow a fig. In the end, do your research and decide for yourself, but I’m staying on the fig train.