RECIPE - Nicola's Vegie-Juice-Pulp Cake

Looking at the bright green, dry solids left after my vegie juice today got me thinking. Not liking to waste a thing, I put together a cake that used up the leftovers in a very delicious way as it turned out. It's not a super health cake, just a type of variation on a traditional carrot cake. The walnuts are just pressed onto the raw batter before baking so take on a nice toasted taste. Icing is optional.
The finished cake was a bit of an alarming shade of green but don't be put off by that.


Picture
Walnuts collected this winter
RECIPE

Ingredients
2 cups of vegetable juice pulp (instead of throwing it away)
Mine today was:
Silverbeet, beetroot tops, parsley, mint, 1 carrot, broccoli leaves
1 orange or a couple of tangelos, finely sliced, skin and all
150ml light oil or coconut oil
2  organic, free range eggs
2/3 cup fine dark brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon ginger powder
1 cup wholemeal flour
1 cup of coarse coconut
1 ½ teaspoons baking powder
¾ teaspoon of aluminium-free baking soda
Pinch sea salt
Handful of coarsely chopped walnuts


Icing (Optional)

Juice of one lemon
Zest of one lemon
3 tablespoons of organic coconut oil or butter
¾ - 1 cup icing sugar
(Could also use some cream cheese)
Method

Pre-heat oven to 170C.
Grease a  20cm spring form tin with coconut oil or butter, line with baking paper.
Beat oil, eggs and sugar until pale and thick.
Add vegetable pulp and orange, mix well.
Add dry ingredients and mix gently until combined. Add ¼ - ½ cup of water if the mix is to dry. Should be a wet-ish batter.
Put mixture into the prepared tin.
Scatter walnuts on top, press gently into the mixture.
Bake at 170C for ¾ - 1 hour, until it springs back to the touch.
Cool on a wire rack completely before icing. The icing may go liquid in the heat because of the coconut oil so keep in the fridge in that case.
Picture
Fresh from the oven - Green glory!
 
It's not pretty but damn it's good - Fresh, crisp, luscious. At Bondi Farmers' Market, my favourite produce is the farm grown, love fuelled vegetables from Hapi and Cathy. Oh and they're organic too.

So, this salad is:
Chicory
Coriander
Mint
Spring onion
Avocado
Cucumber - a short, thick green variety that tastes amazing
Steamed and refreshed rainbow chard and kale
Marinated goats cheese
Shaved Italian pecorino
Soft boiled organic egg
Salt pepper
Organic olive oil
Lemon juice

Oh and essential for me - a serve of homemade, organic sauerkraut - red cabbage in this case.

I often build up a salad like this and either enjoy as is, or add one of these:
Prosciutto - San Daniele
Crisp pancetta
Anchovies
Fresh grilled sardines
Fried slices of boudin noir

Have it with some toasted sour dough or sprouted bread if you're extra hungry too.

So simply chopped and put together, this is a beautiful lunch with endless variations.

Sante! To health and happiness.
 
Tender, barbecued oyster blade steak - I love the flavour of this cut. It's a bit gristly but I love the chew too. The secret is to rest it for 10 minutes or so, covered. I often like to then slice it, like the Italian tagliata di manzo, it's beautiful to eat like this. You can serve with a lemon wedge, rocket leaves and shaved Parmigiano-Reggiano.

Here I've served it with a mountain of fresh, organic, steamed greens, fresh herbs and spring onions - with soft cooked garlic and organic olive oil, salt & pepper. Fresh peas, because I love them, and, the best ever thing to have with every meal, especially meat... Homemade, organic sauerkraut.

Buon appetito!