If you like drinking veggie and fruit juices like me, then you know all about the beautifully colored arrangement of pulp that is left over from the juice is squeezed out of fruits and vegetables. I have reusing orange peels, see citrus hairspary here, candied orange peels here and all purpose orange cleaner here. And now I am also using juice pulp, so I dont have to throw away anything. Most people discard this pulp and get right to chugging their fruit & vegetable cocktail. Unfortunately, no juicer can extract 100% of the nutrients out of the fruits and vegetables. What many people don’t consider is the fact that when you juice, you are essentially leaving behind all of the great fiber that the fruits and veggies skins and peels are so naturally high in. Do you hate to see food or nutrients go to waste? Fiber serves a very important role in the diet- when consumed in whole fruits and vegetables it helps to slow the body’s breakdown and release of sugar from the produce, preventing blood sugar spikes and crashes, fiber can help you feel full longer, and fiber keeps your digestive system running smoothly and efficiently.
You can eat crackers with veggie dip or hummus, crush in your salad as croutons or eat plain. Next time you make a juice, think twice before tossing the pulp! There’s no need for any nutritious part of the fruits and vegetables to go to waste. There is several different ways to use the leftover pulp from juicing, check out other ideas below.
- 3 Cup pulp vegetable/fruit pulp from juicer
- ¼ Cup chia seeds or flax meal
- ½ Cup chickpea flour (you can skipt this, use less water)
- 1 Cup water
- 2 Garlic gloves
- Herbs to taste
- Salt and pepper to taste
Make sure that if you plan to save and use the pulp, properly remove any inedible skin and seeds from the produce prior to juicing!
These don’t store very well, so they are best to eat the same day they are made!
You can add any herbs or spices you like, or add some seeds or sundried tomatos etc.
The moisture content of your juice pulp can vary depending on your juicer, so you may need to squeeze out excess juice for the best results in some of these recipes.
- Combine the juice pulp, Chia seeds, and chickpea flour in a food processor.
- Add some of the water and blend the ingredients together. Repeat until you have added all of the water.
- Purée the pulp to break up the fibrous threads as best as you can, but is ok if some chunks are left in.
Another ideas how to use juice pulp:
- Blend pulp into a smoothie to add fiber.
- Add to a soup to thicken and boost fiber and nutrient density.
- Make a veggie broth by boiling pulp with water, herbs, and spices, then straining.
- Use veggie pulp to add nutrient density to pasta sauce, or layer into a lasagna.
- Use in homemade veggie burgers or fritters. Pulp adds moisture, flavor, and nutrition.
- Mix pulp into baked goods like muffins, cakes, bread, baked cookies, and granola bars. Celery, onion, carrot, sweet potato, spinach, apple, and berry all work beautifully.
- Use fruit or veggie pulp to add flavor, texture, and moisture to pancakes.
- Use pulp for raw pizza crust.
- Make a pulp crumble by mixing pulp with fruit and juice, reducing, and then topping with oats, spices, nuts, or seeds.
- Dehydrate and make trail mix with raw nuts, seeds, and dried fruits.
- Dehydrate and use like bread crumbs.
- If all else fails freeze it in ice-cube trays to use later, or compost it.