Inspired by Anthony Slayter-Ralph

For the past 6 months, I have been making Veggie Juice about 5 times a week and it's not only delicious, but you feel healthy just drinking it.

If you juice as well, what do you do with all the Veggie pulp?

Usually, after I make the juice, I pour all the pulp into my Compost pail, which ends up in my Valentina Composter, turning into dark and nutrient rich compost after a few months, which I then use in my Organic vegetable garden. Or, as it was suggested to me, you can actually use that pulp in a recipe. I hunted around and found the recipe below and made it this past week. It was shockingly delicious! I couldn't believe it!

First, you need to make Veggie Juice, using all Organic ingredients:

*If you don't own a juicer, may I be so bold as to suggest the one I use the Breville.

4 Celery sticks---put them in last
4 large Carrots--cut in half
1 medium Beetroot--peeled and sliced in half
1 Apple---sliced in half
6 Cilantro stems
1 " piece of Ginger root---peeled
2 Kale leaves
2 Romaine leaves
6 Dandelion leaves

These are the basic ingredients you need but I sometimes add leftover raw veggies I have in the fridge such as Zucchini, Red Cabbage or Fennel.

Preheat your oven to 375

Save one cup of the Veggie Pulp.

In a bowl, add:

1/2 chopped Onion
1 Carrot---grated
4 Organic Eggs---beaten
2 Tbsp Parsley
1 1/2 cups of Milk
Pinch of Sea Salt and Fresh Ground Pepper

And

1 unbaked Pie Shell--I cheated, and used a ready made one, but you can make the crust from scratch which always tastes better.

Mix all the ingredients and pour into the pie shell.

Bake in oven at 375 degrees for 40 minutes.