The Foodist: Sustainable Spare Fruits and Veggies Smoothy

This is a secondary recipe from Rick’s Sausage and Cheese Tortellini Soup. The beauty of this is that it uses just five ingredients, and with a strainer, a blender, some epsom salt, drywall dust, and niacin tablets you have rabbit treats or compost starters. Voila! Freeze the leftover ground tailings and minerals and freeze them into cubes. Then you have rabbit treats for the Rabbits or powerful compost starters. ZERO Waste — and you have the foodist sustainable spare fruits and veggie smoothy for the humans!

INGREDIENTS

• 2 carrots or 7 baby carrots

• 1 apple chopped or 1 cup apple juice

• 1 tbs lemon grated rind or 1/2 a lemon,

• ginger paste or ginger spice

• 1.5 cups of water

• 1.5 cups of orange juice

• a strainer,

• a blender,

• and a bowl for trailings

DIRECTIONS

1. Rough chop veggies and fruit, even the heels and seeds

2. Add chopped carrots and apple to a blender

3. Mix in ginger, lemon, and water

4. Cover the blender (you can use a juicer, but my aim is to capture every calorie I can for reuse) and liquify

5. Pour the mixture through a strainer and retain the minced trailings

6. Add juice back into blender and add orange juice.

7. Liquify again

8. Pour it to drink or freeze it for use later

9. This recipe makes 2 tall glasses and five ice cubes for the rabbits fro the trailings