Orange/Carrot/Ginger Cake Loaf

You can use the pulp from an orange/carrot/ginger juice to create a beautiful zesty cake loaf using your favorite cake mix

One thing I love about juicing is getting creative with the pulp to create a beautiful recipe. On the weekends I’ve been making orange/carrot/ginger juices, and the pulp goes great in muffins, sweet breads, cookies, or whatever you want to bake! The pulp gives whatever your baking a fresh zesty flavor that is hard to find from just a regular cake mix. The pulp is so easy to incorporate in anything you want to bake :)

• Use your favorite cake mix and follow the instructions per the box (I like to sub the eggs with flax meal)

• Add about 4 scoops of pulp from an orange/carrot/ginger juice and mix well. This gives the loaf a delicious zesty flavor!

Sweet Potato Hash

I love using sweet potatoes as a brunch side. This version using peppers and onions is great with some hot sauce on top! Depending on what I have in my refrigerator, I also love adding celery, or fennel to this recipe! I also like to top it on my avocado toast.

Ingredients:

2 medium size sweet potatoes (I don’t peel mine! I find that leaving the skin on keeps them in tact while cooking. Plus the skin is filled with nutrients)

1 yellow onion

1 red pepper

4 tablespoons of olive oil

Salt and Pepper

Optional: Celery or fennel - gives this dish a great bite to it!

Prep:

1. Cut sweet potatoes into small cubes (about 1/2 inch) so that they cook fast in the skillet. Cut red pepper into long strips. Cut yellow onion into long strips.

2. In a large non-stick skillet, heat up 4 tablespoons of olive oil. Throw in yellow onion with salt and pepper and cook for about 5 minutes, followed by the red pepper, and the sweet potato. Add more salt and pepper. Cook on medium heat, stirring often, for 15 minutes. Turn the heat down to low, and pop a lid to let the sweet potatoes cook all the way through.