Lunch

Juice Pulp Parathas

Nutritious juice pulp parathas filled with lamb, tandoori spices, and coriander.
Serves
1
Prep in
5 minutes
Cooks in
5 minutes

Who knew you could turn leftover juice pulp into these perfect gluten & grain free parathas. They’re more than tasty, hugely & basically free if you think you’d otherwise have thrown the majority ingredients in the bin.

Key Facts

  • Gluten free
  • Grain free
  • Nutrient dense
  • Zero waste

Ingredients

  • 1 cup vegetable juice pulp (celery, cucumber, carrot & beetroot work well)
  • 1 cup cassava flour
  • 2-3 tablespoons of water
  • TO FILL - Whatever you fancy
  • I used lamb crisped up in a pan with tandoori spices. Lots of chopped coriander, but lentils, cheese, roasted vegetables, pesto, hummus etc. all work

Preparation

01

Mix your pulp & cassava flour to form a soft dough. You want to be able to pinch off pieces & flatten them without it falling apart, if it crumbles add the water.

02

To make the parathas do exactly as above then add a spoon of filling to the centre & fold the edges together to seal. Roll into a ball then squeeze into flat cookie shape.

03

Repeat & toast in a dry pan until crisp on both sides, serve or cool & reheat in a warm oven using within 4 days.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables