(energetic music)
- Hi, I'm Jerry James Stone,
and in today's video I'm going to show you how to take
a single beet and turn it into three separate recipes.
We're gonna make these delicious beet popsicles
using the juice from the beet root.
We're gonna use that pulp from juicing to create crackers
and then the greens from the beet
we're actually gonna turn into a delicious pesto.
The reason I'm doing this is because I've partnered up
with BayROC, this coalition in the San Francisco Bay Area,
which is focusing on fighting food waste,
something I care a lot about.
The reason is we waste so much food here in America,
so much food, 40%.
From farm to fork, we waste 40%,
and while you think it might be restaurants
that are wasting the food,
the biggest culprit in that kind of waste
is people like you and me.
We actually waste 25% of the food that we buy,
so here's a different perspective.
In California, we produce some of the nation's
top fruits, nuts, and vegetables.
We're the biggest producer,
so when the country is throwing away 40% of its food,
it's throwing away one of our major resources, water,
something we don't have a lot of,
so by preventing food waste,
you not only save money.
You save water, you save energy,
and you eat a lot better,
and I think you're really gonna love
the recipes I'm gonna show you today.
So, why don't we get to it?
To make these delicious popsicles,
the first thing we need to do is juice a couple beets,
and, remember, save that pulp.
The pulp from the beet juice
is what we're actually gonna use for our second recipe.
I'm just gonna run it through a strainer one more time
just to make sure that we get all of the little pieces
out of the liquid.
The next part of this recipe calls for
a couple mandarin oranges.
I'm gonna go ahead and just remove the peels here.
Remember, you don't have to throw these peels away.
You candy them.
Now we're just gonna take the mandarin oranges
and cut them up and also try to remove
as many seeds as possible.
Okay, let's create the yogurt layer of our popsicle.
So the first ingredient I'm gonna add to my yogurt
is some honey, cute little bear bottle there.
Go ahead and add that in.
And we're just gonna mix that in.
Now we're gonna add in just a little bit of vanilla extract.
So I've taken the oranges, and I've mashed them a bit
with a potato masher, and now I'm just gonna add in
our beet juice, some sugar, and some fresh thyme
to create a very delicious popsicle.
So start with the sugar.
Just mix that together.
Add in our beet juice.
I'm gonna add a sprig of fresh thyme,
take this over to the stove, and bring it to a simmer.
Now just gonna mix this all together.
Once it starts to boil, turn off the heat,
and then let it cool.
Now we're gonna assemble our popsicles,
adding mixture, just a little bit,
to each container.
Add in our flavored yogurt to the mold.
Just pour that in there.
We're just gonna top off the popsicle mold
with more of the beet and orange.
Now that we've finished off assembling the popsicles,
we're gonna just place in the popsicle sticks
and put it in the freezer.
How great does this look?
Okay, so we made our popsicles using the beet juice.
Now we're gonna take that pulp
and actually make crackers with it.
In fact, I'm actually gonna mix in
some carrot pulp from juice I made earlier in the week
just to show you how easy it is
to take scraps that you have
and turn them into something new.
Waste less.
So check out this beet pulp from juicing the beets.
Super colorful, and it's still delicious.
We're gonna actually use it to make crackers,
so that's up next.
So we're gonna use one cup of the beet pulp,
and we're gonna use one cup of the carrot pulp,
and I'm just doing this so you can kinda see
the difference here, but really any vegetable pulp
will work when you're using a juicer.
So add the pulp to the bowl.
We're gonna take a tablespoon of chia seeds.
Add those in,
and we're gonna add in some salt.
And just mix that all together.
These are gonna be some fun-looking crackers.
And then we're gonna mix in flour.
Here's the tricky part of this recipe.
Every juicer is different,
and how much liquid is left over in the pulp
really depends on the juicer itself,
but what we need is we need this to all stick together
and form a ball so we can roll it out
and make the crackers, and you don't want it to fall apart,
so it's almost kinda happening a little bit,
but we're gonna just use a little bit of water
to make sure it definitely happens.
And you need to sort of judge this for yourself.
You want just enough water to make it stick together
but just enough to keep it together,
so you should be able to form it into a ball.
For me, it just took about a tablespoon of water
for that to work.
There's the dough for our crackers.
So we'll let this sit for a few minutes,
and then we'll roll it out,
and we're gonna throw it in the oven.
So let's just kinda squish our disk down a little bit,
our ball down into a disk here.
Then we're gonna roll this out by placing
another piece of parchment paper over the top
and just lightly pressing it out here.
(parchment paper crinkling)
Want it to be about one-eighth inch thick.
There's some texture.
I'm gonna sprinkle a few chia seeds on top also
and just kinda press those in.
Just another way to have a little crunch.
Then taking a pizza cutter,
we're just gonna cut the crackers or cut the cracker shapes,
and then when you bake this,
as the mixture dehydrates, the crackers magically separate.
It's pretty awesome.
And now let's just take the dough on the parchment paper,
put it on the baking sheet.
We've baked these, they're all nice and crisp
and ready to be crackers.
Maybe these would go well with some of the beet pesto.
Okay, so we've made our popsicles, we've made our crackers,
and now we're gonna take the greens,
and we're gonna make some delicious pesto.
Who doesn't love pesto, right?
So here we are again with our beets still.
We've now done,
we juiced them and made a delicious beet popsicle,
and we used the pulp to make these amazing crackers,
and we're gonna still use one other part of it.
We're gonna use these leaves here,
and we're gonna make a pesto with them.
So first thing you want to do is just kind of tear off
the hefty stem,
and then we're gonna chop up the leaves from there
and just run it through the Cuisinart
as you would a regular pesto
with some basil leaves, some cheese,
some garlic, some olive oil,
and it will be amazing.
We've pretty much used the whole darn beet root.
Everything that you can possibly get out of the beet root,
we've used.
So there we have three delicious recipes
all from a single beet root.
Who would've thought?
Popsicles, crackers, and pesto,
and we used everything root to stalk.
It's pretty darn cool if you ask me.
If you want more information
on how you can fight food waste,
visit LoveFoodNotWaste.org.
Thanks for watching.
This video's been brought to you by BayROC,
the Bay Area Recycling Outreach Coalition.
(hip hop instrumental music)