we be juicing.

my dear friend lisa is a juicing expert. she loves her green juices and swears they contribute hugely to her perfect complexion + overall health + wellness. she is a life stylist who literally helps anyone + everyone live their optimal life - acting as a stylist in fashion, fitness + wellness. so when she literally. was talking green juice in almost every text. email. convo we shared, i figured FINE. we will try the juice.

enter my amazing jack lalanne [who? i had no idea but apparently he is legendary to the juicing community] power juicer. $99 at costco thanks to aunt lorla + baby audrey lending us their membership. so do we love it?

we freaking. juicing. totally. love it. i love it. marcus loves it. sometimes we juice legit recipes. other times? i may or may not get so excited that i just start juicing whatever is in the fridge and don't stop until that green goodness hits the mason jar threads. while i've only been juicing for about two weeks and have many more recipes to try, there was one part i was not loving.

the pulp? i juice all organic goodness, and i hate to waste the pulp. there's a lot of it, and it's still so nutritious. so i started thinking of ways to use it. the best part of juicing is that you don't need to prep anything and clean up is minimal. and i would prefer to use the pulp all at once and not have to go to the moon and back to do it.

enter my glorious evening jaunt on pinterest. i came across a recipe for a homemade spinach pizza crust and read how you need to grind the greens down to a pulp/puree consistency.

[lightbulb goes off].

so saturday comes along and we juice to our organic hearts' delight. and afterwards, i collected all of the pulpy goodness [kale, spinach, celery, cucumber pulp] in a jar and fridged it while we went to soccer.

we came home and made the magic happen. i told marcus that we were making a homemade pizza [awesome]. with a ninja turtle shell for a crust [say what?]. we mixed the pulp with two eggs + a pinch of salt + pepper. we stretched parchment paper over a round baking sheet and started packing the green ninja turtle mixture onto the baking sheet. we baked it for 15 minutes at 425. it was golden brown around the edges and purely nutritious. we then spread all natural pizza sauce over the 'ninja shell' and marcus squeed out loud as he sprinkled our low-lactose cheese all over the pizza. on my side? i added garlic and basil just for fun. on his side? a little extra cheese.

the outcome?

delicious. literally. delicious. every bite he took of the pizza - i winced watching wondering if he would taste the alkalized nutritious green goodness and spit it out dramatically. he has an amazing taste for vegetables but this was a tall order and this son-of-a-chuck-e-cheese-gm? he.knows.pizza.

he polished a massive slice of pizza faster than i could name all four ninja turtles.

we hate wasting food. and we try to lead as close to a gluten-free diet as we can without being bothered by a bi-weekly trip to subway for matching meatball subs :) this dinner? was an amazing way to take juicing to another level.

so point lisa. but also? point soccer mom. because any day a three year old eats a spinach/kale/celery/cucumber crusted pizza is a pretty great victory in our playbook.

happy juicing :)
-kare + m
xo