I’ve used it muffins. In pancakes. In meatballs. In burgers. And now? In sushi! Why didn’t I try this before? — Carrot pulp is even easier than making jicama rice–> meaning my favorite raw sushi is now even easier to prepare! Simply save the carrot pulp from your morning juice (I juice my carrots first, to keep the pulp separate), then use it as you would rice! Add your favorite sushi fillings, roll and enjoy! Easy and delicious, just the way I like it. 😀 — A housekeeping note: I’ve created a separate page for my “What I Ate” series, for those of you who enjoy seeing samples of my daily eats. Now that it’s separate from the main page, I’ll be able to update it more often, without flooding the rest of you with monotonous meal photos. Simply click on the “What I Ate” tab above to follow along! — Reader Feedback: Do you have a favorite use for juice pulp? What’s your favorite easy lunch?
