Tuesday Things

1. I’ve seen Evolution Fresh juices on store shelves for a few months now, but I’ve only recently gotten around to trying a bottle myself.

bottle of evolution sweet greens and lemon juice

According to their website, Evolution Fresh uses cold pressure to bottle their juices, keeping more vitamins, nutrients and enzymes in tact. In my experience, most freshly pressed juices only last 3 days in the fridge, so how these juices last over a month in a chilled case still puzzles me–> the expiration date on this particular bottle was sometime in October!

The juice tasted “off” to me… like it had been sitting in the fridge for longer than 3 days. Go figure.

While these juices may be perfectly fine in a pinch, I think I’d rather grab a piece of fresh fruit next time.

2. I had a bit more luck with the store shelves at Trader Joe’s.

box of steamed artichoke heartsI love artichoke hearts, but am totally intimidated by cooking fresh ones myself. Canned versions are usually full of preservatives, so I was beyond excited to see these steamed artichokes newly available!

They don’t taste nearly as salty/vinegary as the canned versions, nor do they look as pretty, but when served with homemade sauerkraut and a delicious dressing, they’ll add a great texture to your favorite salad.

3. I’ve been on what feels like a never-ending mission to create a good recipe using leftover almond pulp.

cookies on a plate made with almond pulp

These cookies were my latest attempt, but they’re not even remotely worth sharing. Mission failed.

I’m starting to wonder if it’s even possible to make a good recipe featuring almond pulp… at the moment, it seems that you need to add LOTS of other ingredients to hide the texture, up to the point that you don’t really need the almond pulp in the first place. It’s almost like the almond pulp is just a weird “filler,” which doesn’t seem to add anything but some extra mushy fiber. Appealing, right?

If you have had any success with using almond pulp, please do share.

Right now, it seems like it would be most useful as compost.

4. In other chocolate experiments, my sister-in-law has had great success!

grain-free chocolate cupcake with chocolate frosting on top

She added a 1/4 cup of cocoa powder to this muffin recipe, and made delicious grain-free chocolate cupcakes! You would never even know they weren’t made with flour.

The frosting was a variation of this chia pudding, using sweetened condensed coconut milk as the base. Genius.

5. In spite of my black thumb, I’m determined to fill our home with houseplants.

plant in a blue potThis TED Talk might inspire you to do the same.


I already have two of the three types of plants mentioned in the video, so I think I’ll head to Home Depot soon to complete the set! Speaker Kamal Meattle also shares some great tips for plant care, so hopefully with this new guidance, I won’t kill my greenery…. like I usually do.

Reader Feedback: Have you tried anything new this week? Do you keep plants in your house?

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the delicate place

i really like steaming whole artichoke globes (tj’s has them on the cheap!) it really isn’t that hard πŸ™‚ when they finish, allow them to cool for a few mins, drizzle with evoo, sprinkle of sea salt and a squeeze of fresh lemon juice. then enjoy picking each ‘scale’ off and pulling the flesh off with your teeth. it’s a really fun food to eat!


    Okay, you might have convinced me to try this. I’m going to TJ’s tonight! πŸ™‚


Hi Megan – I love your website πŸ™‚ I have never seen almond pulp, but I assume it looks like grinded almond? My mom used to make cookies with grinded nuts(walnuts, coconut or other): 100grams of grinded nuts, 100gr of dark chocolate (maybe raw kakao powder, but a bit less), 100gr of sugar (or maybe honey, maple syrup) and one egg white (without yolk). just mix it and make small balls, then roll them in grinded nuts, and put to fridge, or eat right away πŸ˜‰ So, it goes 1 egg white per 100gr of each ingredients, and it holds all of it together.


    Thanks, Jelena! Almond pulp is actually quite different from ground almonds. It comes from making fresh almond milk, so these almonds have been soaked and blended, removing nearly all of the fat and flavor. The result is a soft, bland and moist mush that still kinda looks like ground almond meal, but tastes nothing like it.

    However, thanks for sharing your mom’s recipe! I will try that with some almond meal, which I know will turn out well. πŸ˜‰


Hi πŸ™‚

So, the only difference in the frosting recipe from the original is to switch the 2 1/2 cups milk (or dairy-free alternative) with sweetened condensed coconut milk?

Thank you and have a beautiful day!


    Hi Sophie! I think that’s what she did– the sweetened condensed coconut milk was the only sweetener she used, so you can omit the sweeteners called for in the original recipe.


oh forgot to mention – all of ingredients (nuts, chocolate and sugar) are finely grinded (or in powder) state


Love your blog, just made the ‘Blooper Morning Muffins’ and they’re amazing!Already planning on making a 2nd batch. Have you checked out The Healthy Foodie? She has come up with multiple uses for almond pulp: sweet & savory.

Thanks again for your blog. Totally inspiring!


    Thanks for the suggestion, I’ll check those out! Glad you enjoyed the Morning Glory muffins!


Hi Megan! I know how you feel about almond pulp. The best thing I’ve found to use it for is almond meal. I put the pulp in my oven on the lowest setting for 5-6 hours, let it cool, and then whir it in a coffee grinder to make the meal. It works really well as an accompaniment to other flours in baked goods and pancakes!


    Thanks for the tip, Lauren! I was hoping to avoid the extra work of drying the almond pulp, but it’s starting to look like that really is the best option. I’ll have to try it out!


Don’t bottled juices have to be pasteurized for retail sale? At least, I remember when Odwalla learned the hard way. ~ I add almond pulp to smoothies for a few days. Simple but it works. However, leftover juicing pulp goes straight into compost bin. ~ Have everything for the muffins – might try those tonight yum! ~ The only new thing was buying first pomegranate of the season so looking forward to knocking the arils out and munching on those.


    I do believe the Evolution juices are pasteurized– just not using the traditional method that other bottled juices use involving heat. If they were unpasteurized, they’d only last 3 days on a shelf. The company’s website is kinda vague about the exact method used, and since the juice tasted “off” to me, I don’t think I’ll be trying them again.

    Hope you enjoy your pomegranate! πŸ™‚

Sara Maples

You have a green thumb! Your plant looks gorgeous! Bella decapitated one of my plants while I was out of town, but thankfully it is recovering.


    Um, that’s a new plant. Just give me a couple weeks, and I’m sure I’ll kill it. Ha ha. πŸ˜‰

    I’m glad to hear your plant is recovering!


Perfect timing! I’m actually going to get a couple for the office today and I’d love to get some for home as well. Sadly all but the Palm are toxic to animals, so those are no-goes at home. πŸ™

Great reference for toxic and non toxic!

Thanks for the video!


    Thanks for the link, Jennifer! I’m lucky to have a small dog, so we only place Palms on the floor, but can keep smaller plants on our desks and tables, safely out of her reach. πŸ™‚

janet @ the taste space

I have some house plants but only one money tree. Good thing there are only 2 of us because it looks like one would need a jungle! Love the video, though. Thanks for sharing!


    I feel the same way! I don’t know how we’d keep more houseplants without getting that “jungle” effect, either. πŸ˜‰


I wonder if you baked a cake with the almond pulp if that would work.

I’m on a high protein diet so I always add protein powder to my baked goods and find that it really dries them out so I have to add more moisture to the recipes. I recently modified Elana’s Starbucks Orange Cake to a Mango Cake and it turned out really well. The fresh mango kept the cake very moist.


    Let me know if you try it! The mango addition to Elana’s cake sounds delicious.


Hello Megan. I have just discovered your site, and I am thrilled, and very excited to try all the new recipes.
I attended raw food class a while back, and they had a very yummy recipe for Cinnamon buns that used almond pulp. Here’s the recipe incase you want to try it.

Cinnamon Buns
2 cups almond pulp
1/3 cup flax
3 dates
pinch each of vanilla, and salt
water to bind

Maple syrup

Process the bun ingredients until it binds together like bread dough. Use hands to spread out on wax sheet like pastry. Mix together syrup and cinnamon, then cover the pastry square and add raisins. Roll up using wax sheet to help hold in place. Once you have a jelly roll shape, cut into rolls.

1 cup walnuts
1/2 cup maple syrup
pinch of cinnamon

Blend together adding water to form a runny paste. This will thicken in the dehydrator so make runnier than needed. Once sauce is made, place in dehydrator to warm. You could use an oven of course, as this was from a raw uncooking class.
They were very tasty, and a good use of the almond pulp from milk.


    Wow, those sound delicious! Thanks for sharing the recipe!

    Was the almond pulp dried before using it in this recipe, or was it still moist from the straining?


It is moist. I usually throw my pulp in the freezer, and when I have enough, or am in the mood to make them, I thaw some out, that way it doesn’t go to waste.


    That’s a great idea! I’ll try freezing my next batch!

    Thanks again!


Oh, I forgot to mention that the flaz in the recipe is ground.

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