March’s Recipe: Basil Pecan Beetballs

0 March 24, 2011 - Archive

Juicing is one of my favorite routines that I do for my family. When I first began juicing, I was consumed with wanting to use every part of the produce. It was painful to throw away all of the leftover pulp. To help reduce waste, I made vegetable flours, pates, and stuffings. This is one of the recipes that incorporates juice pulp well. The texture and extra fiber is a nice addition. It is important to find a juicer that keeps the life force in the juice alive, juices a variety of produce well (i.e., fruits, vegetables, and greens), is simple to use, and is affordable.

Although using every bit of the produce has been an important part of my practice, it is not something that I am able to accomplish on a regular basis. Mostly, I compost the pulp or give it to my students for their use. But no matter how you do it, incorporating the juicing lifestyle and adding more raw foods into your diet—especially with the arrival of spring and the hotter months to follow—is a fresh, energizing habit. More recipes using Young Living essential oils can be found in my new recipe book: The Raw Food Feast!

Until next post: Key Lime Mousse and Raspberry-Mint Compote

Happy Eating!

Chef Mandy

Beet Oregano Detox

4 medium beets, peeled and chopped

4 medium carrots, peeled and chopped

1 pint cherry tomatoes

1/2 bunch parsley

1 lemon, peeled and quartered

4 stalks celery, chopped

2 medium green or red apples, chopped

1 drop Young Living oregano essential oil

1 drop Young Living black pepper essential oil per serving

Extract the juice from the produce using a high-quality juicer. Set aside the pulp. If desired, strain the juice for a smoother consistency. Add oregano essential oil to the whole batch and stir to mix. Before serving, add one drop black pepper essential oil to each 8-ounce serving.

Basil Pecan Beetballs

1 cup leftover pulp from Beet Oregano Detox

1 cup raw pecans, soaked for two hours

4 sun-dried tomatoes, soaked for 10 to 20 minutes to soften

1/4 cup red onion, minced

1/4 cup cold-pressed olive oil

1 clove fresh garlic, pressed

1/4 teaspoon Himalayan salt

2 drops Young Living basil essential oil

Drain and rinse pecans and tomatoes. Process all ingredients and in a food processor until a paste forms. Remove to a mixing bowl. Roll 1 tablespoon of the pate to form balls and place onto the solid dehydrator sheets. Dehydrate at 105 degrees for 2 to 4 hours. Flip onto mesh sheets and continue for  2 to 4 hours. Serve as an appetizer or atop spiralized squash with raw marinara. See Chef Mandy’s raw book for these recipes.



  • Barbara Dale Washer May 2, 2011 - 4:43 am Reply

    I might try this recipe. I also do fresh juice extracting. Like the chef, I hate to throw away any food also. Whenever I juice, I juice all of it—whatever can go into the juice machine. However, saving (and using) the pulp is very controversial. I started out juicing by freezing the pulp in my chest freezer and then being unsure of what exactly to do with it. After a while I had so much juice pulp in my freezer that I needed the space; so, I took bags of it to an organic farmer to take to his farm to throw away. He told me that it was garbage and that he couldn’t even use it for compost and was just doing me a favor. After that, I started throwing away the pulp over the side of my patio fence (to compost the soil?). But, I have never been able to garden since I live in an apartment and am very sickly. Just recently I started saving the pulp again, and freezing it. This time I have plans to use it in baking, labeling each batch that I freeze. So far, I haven’t had time to use it for being sick, but at least now I feel as though I’m on the right track. Thank you for your encouragement and for leading the way.

  • Veronica Frierdich March 27, 2011 - 9:26 am Reply

    Sounds very good even though I prefer short recipes.

  • Sonya Swan March 24, 2011 - 10:24 pm Reply

    Okay…what are the mushrooms marinated in? I didn’t see them on the menu. :0) I think I’ll try this! 🙂

    • webmktg March 28, 2011 - 3:39 pm Reply

      Hi Sonya,

      We apologize but a different version of this recipe was originally posted; the current version is the correct one. Sorry for any confusion!

      – The Product Blog Team

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