Green Juice Omelette


As someone who’s into veggies, and isn’t easily grossed out, I have to (and hate to) admit that I find juice pulp kinda icky.

Maybe it’s the texture, maybe it’s the fact that it’s food coming from the deject pile. Or maybe it has something to do with the day in the summer where I didn’t clean out my juicer and left for work… (oh yeah, if you’ve never done that before, I don’t advise you start doing so now.)

I know it’s such a waste of beautiful, fibrous, organic green veggies, but other than making dehydrated pulp crackers on occasion (back in the good ol’ days when I had an oven), I tend to donate my juicing leftovers to Toronto’s Green Bin program and call it a day. Except here in Korea, where they just get tossed atop the mountains of garbage outside my building’s front door. When I make juice once a week it doesn’t really bother me—but since I’ve decided to mostly quit coffee (I can do it!) and dump sugar for a little bit, I’ve been juicing almost every day! Greens pulp galore.

I tried putting them in my smoothie one time, choked down half the thing and dumped the rest in the toilet (sorry, earth!). The thought of putting them in a soup thereafter made me gag.

But I think I found one way to get those leftover greens down: Enter the Veggie Pulp Omelette.

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Hey, it’s not the most beautiful dish going around. But it is a win-win-win, really—reducing kitchen waste, saving a buck or two, and of course, filling your belly with nutrient-dense green goodness. And it’s so easy.

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Sprinkle  a 1/2 cup of juice pulp (I like kale, spinach, celery, lemon, and garlic) with your favorite seasonings—here, I  use sea salt, pepper, and plenty of Korean red pepper powder. Add the pulp to 3 beaten eggs (and a splash of non-dairy milk, if you prefer).

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Fry in coconut oil as you would a traditional omelette, a few minutes each side until both sides are browned slightly. Serve alongside toast, potatoes, or atop some leafy greens with melted coconut oil and green onions as I’ve done here.

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Enjoy and give yourself a pat on the back for your resourcefulness!

IMG_4812 copyDo you have any more ideas for juice pulp? If so, please share in the comments! I’d love to hear your suggestions and maybe you can help me thing of more ways to save my kales 🙂






Dear readers, I feel I owe it to you to be transparent. And there’s something I haven’t been honest about.

Don’t get me wrong—I love Korea. I love kimchi. I love my adorable little kids (at least, up until 4 o’clock rolls around).

But I have been having second thoughts.

But for the last few weeks, I have been seriously contemplating my choice to come to Korea.

Something in my life was missing.




So refreshing!

I have been craving green juice like whoa, my body misses that flying feeling of all my little cells overflowing with vibrant energy—until it finally occurred to me after the Vegan Urbanite spilled on her juicing finds in Korea.

And you won’t believe what she lead me to find.


My friends, this is not just some run-of-the-mill cruciferous vegetable, not your average joe leafy emerald.

This, my friends, is organic Korean kale. The god(dess) of greens. The alpha kale. Ahhh….



…Heaven. I think now, I might have to stay. (Sorry, mom!)

This beauty cost me about ~$90 CAD at the local HomePlus and already, my body deems it worth the investment. Hellooooo, happy cells.



Drop Beets Not Bombs

I’m sure I’ve preached enough praises for green smoothies on this blog already. And if I haven’t, I soon will. Just. you. wait.

There’s a time and place for a good green smoothie.

…..but there’s always time to get juiced.

Have you met my baby?

It’s a shiny brilliant thing of beauty, I tell you. Some boys polish cars ’till they can see their reflection in the sheen. Me… well, me and my boy Breville, we tight. And he sure is miiiighty shiny. (You don’t need this schmancy juicer though. A Jack Lelane will do just fine.)

Juicing is a beautiful thing for your body because it really does all the work for you. Since the fibre is already pushed out as pulp, the nutrients can skip most of the digestion part in your body, and instead go straight to work where they’re needed most. Juicing first thing in the morning, on an empty stomach is ideal, so that all of the goodies and greens can be absorbed straight into your bloodstream—but since there’s no fibre to slow it down, it’s optimal to juice with a ratio of at least 80% veggies to 20% fruits. With too many fruits, all that sugar goes straight to your bloodstream—you’ll be shakin’ in your skivvies!

It’s easy to play around with your own juice creations, but for a general rule of thumb when it comes to veggies, start with your leafy greens and/or herbs (ie. kale, spinach, parsley, cilantro), then add your water-based veggies (cucumber, and celery are both great, you could also use carrots) to flush out the drink, add any extras (I like a little ginger, garlic, or half a peeled lemon), and finally, if you want to sweeten it up a bit, some fruit (half an apple, pear, or a beet). If you juice all willy-nilly, the thicker produce can clog up the machine and make it difficult to get all of the wet juicy goodness out of your less dense veggies. And that would just be a gosh darn shame.

Beety Bliss 

Juice ingredients in the following order:

A few sprigs of parsley

2 stalks of kale (you can wrap the parsley or any leafy greens around a more solid vegetable to ensure it’s juiced properly)

1 handful of spinach

3 stalks celery (organic please! conventional celery contains some of the highest number of pesticides due to its thick skin!)

1 beet

I think a thumb of peeled ginger would taste great in this one too!

If you’re juicing for the first few times, and are a little scared of the taste, I find it helpful to throw in a few ice cubes and a straw—c’mon now, doesn’t it taste just like a regular grape drank?