Kaleidoscope Crackers: Are you throwing your JUICE PULP away?

This is a good lesson in choosing the right juicer.

Organic produce does not always come cheap so when you’re selecting a juicer make sure it’s one that really extracts the juice rather than flinging whole veggie parts into your pulp bag.

If you choose to use pulp bags for EZ cleanup, we suggest green bags that are environmentally friendly.

Here’s what I’ve recently done with juicy pulp that actually came out in whole pieces.

These savory crackers = a waste free kitchen

Kaleidoscope crackers Recipe


  • 1 cup golden flax, soaked overnight
  • 1 cup walnuts, soaked at least 4 hours
  • 1 medium onion
  • juice from 1 lemon juice
  • 1/2 cup cilantro, minced
  • 2 ribs celery, diced small
  • 2 tablespoons Bragg’s or Nama Shoyu (optional)
  • 2 cups total pulp: I used carrots, red cabbage, kale
  • 2 tablespoons fresh thyme
  • dash of salt (optional if using Bragg’s or Nama Shoyu)

Buzz the walnuts and the onion separately in the food processor. Stir into flaw mixture – mixing well. Add remaining ingredients.

Tasting as you go for appropriate seasoning since varying juice pulp will change flavors some. If you are using pulp from lemon please omit the lemon juice in this recipe.

Note: Lemon flavors intensify during dehydrating. Other than that and salt, what you taste as the dough is usually the flavor you’ll get in your crackers – so make sure you like it!

The wonderful part of this recipe is that ALL of these ingredients are flexible. You can add more or less.

Spread on Teflex liner sheets and dehydrate at 105 degrees for 12 – 18 hours. Flipping and scoring crackers halfway through this process.

love, love, love


  1. Super cool! I actually went to doing smoothies because it takes less fruit & veggies. This makes me glad to go back to juicing, especially now that we are surrounded with such abundant produce at reasonable prices. Thank you for sharing the love
    Karma baby…may you be loved in return 😀
    ~ EssentialMama

  2. ItVeganAtGenesis says:

    These are gorgeous! Love the recipes! Keep 'em comin'!

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