15 Juicer Pulp Recipes. Don't throw that pulp away. Reuse it! Here are 15 great recipes for reusing your juicer pulp from fruit and vegetable juicing.
You care about your health, that's why you juice! But it is expensive, and there's all that extra pulp at the end.
Do you just throw it away? Why do that when you can use the pulp to make healthy and delicious recipes for you and your family.
There's also the fiber aspect. Juicing is excellent for your health, but throwing away the fiber is a big waste. There are still some nutrients present in it. Taking the whole foods approach means reusing the pulp too! Let's get started...
1) If you make a batch of juice with just veggies and no fruits, save the pulp for your next batch of soup. There are several methods for doing this. The simplest is to take the pulp and put it in a container and freeze it. Next time you plan on making soup, thaw out the pulp by putting it in the fridge 24 hours before using it. Then add it to your soup base.
2) Getting a little more elaborate here. Save up pulp from a week's worth of juicing. Simply freeze it as you generate the pulp, and add the next day's pulp onto it. If you juice daily you'll have a good quantity by the end of the week. Then take it all out and place it in a stock pot. Bring it to a boil, stirring frequently (this will take a little while since it is frozen). Add a bay leaf and any other seasonings you like (such as rosemary, thyme, peppercorns, etc.) and simmer for 1 hour. You now have a wonderful soup stock that can be added to any soup dish you make.
3) An alternate method, the most elaborate, but also very tasty. Take all of your juicer pulp from a batch of juicing. Put the pulp in your blender or food proccessor and add a peeled tomato to it. Blend until it is smooth. Pour the blend into individual servings in an ice cube tray and freeze. Now whenever you want to make soup you have a pre-sized cube of vegetable stock to add in. This method, because of the blending, makes for a very smooth soup base with no lumps.
4)Lentil Soup Juicer Pulp Recipe : Since I'm a lazy cook, I typically use method #1. This lentil soup is vegan, high fiber, low calorie, very inexpensive and of course, delicious.
Ingredients: You can play with the quantity, but I use:
Thaw your juicer pulp batch out for 24 hours in the fridge before use.
Chop the onion and garlic and set aside.
Cube the potatoes and zuchinni and set aside.
Add some olive oil to a large stock pot and put the temperature to medium high.
Once heated add the garlic and onions and saute for 5 minutes.
Add the potatoes and zuchinni and saute for 2 minutes.
Add all 4 cups of pulp and the italian seasoning and stir for 3 minutes.
Add the bag of lentils and water and bring to a boil. Once boiling, stir vigorously then bring it down to a simmer.
Cook for 45 minutes on low to medium temperature. Voila! Juicer pulp lentil soup. The pulp provides a nice vegetable stock flavor and texture to the soup which changes based on what vegetables are in your pulp.
5) If you make a batch of juice with just fruits and no vegetables, make some pulp popsicles. It's a great way to give your kids (or yourself) a healthy snack that tastes delicious. Simply put the pulp into popsicle molds and freeze. When you're ready for a treat, pull one out and enjoy!
6) An elaboration on the popsicle recipe is to take a little bit of the fresh juice you've just made and blend it in with the pulp. Then add to the popsicle mold and freeze. This makes for a slightly more flavorful popsicle with a lighter texture.
7) Juicer Pulp Muffins are a classic recipe and oh so delish! You can use any type of pulp for this recipe. You'd be amazed at how good carrot, beet, ginger pulp muffins can be! Here's a quick recipe, but get creative and play with the quantities.
Preheat oven to 350 degrees.
Add pulp, egg whites (or egg replacer), honey, vanilla and oil to a mixing bowl stir.
Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to the mix, stirring until blended.
Pour the mix into a muffin pan making sure to leave some room (about 1/4 from the top) for expansion.
Bake for 45 minutes. Makes a dozen muffins.
8) Juicer pulp slips into just about any casserole recipe with ease! Simply switch out a quantity of vegetables in the recipe for the same quanity of vegetable pulp (Make sure to thaw it for 24 hours ahead of time). So if a recipe calls for 3 cups of vegetables. Switch out 1 cup of the vegetables for 1 cup of pulp, or all 3 cups of vegetables for 3 cups of pulp. Play around till you find the amount that you prefer.
9) Veggie Lasagna Juicer Pulp Recipe: You can use the pulp in any type of casserole dish. Here is a recipe for a veggie lasagna.
Take 2 cups of thawed vegetable pulp and stir with 1 cup of pasta sauce and italian seasoning.
In a large casserole dish, lay out one thin layer of sauce, then one layer of cooked lasagna noodles, then one layer of vegetable pulp mix, then a layer of cheese (or vegan cheese).
Rinse and repeat till you've reached the top! Add one last layer of sauce to the top along with some grated cheese.
Then bake at 350 degrees covered for 25 minutes and 350 degrees uncovered for another 25 minutes. Yum!
10) Twice Baked Potatoes Juicer Pulp Recipe:
Bake 4 large russet potatoes for 1 hour at 400 degrees (or until cooked through).
While the potatoes are baking, dice and saute the pepper, onion and garlic in olive oil on medium high heat for 5 minutes.
Add the juicer pulp to the saute pan and saute everything for another 5 minutes.
Remove sauteed veggies from heat and set aside in a mixing bowl.
Once the potatoes are done, remove from oven and allow to cool.
Once cool, scoop out the potato innards with a spoon and put in the mixing bowl with the vegetable mix.
Mash together with a potato masher.
Scoop the mixture back into the potatoes and bake for 15 minutes at 350.
As an alternative, you can add milk (or soymilk), cheese (or soy cheese), or butter (or veganaise) to the mix as well. This makes for a creamier end product (but with more calories!)
Once you get started with your own juicer pulp recipes you'll see how easy it is to slip the pulp into your daily cooking. But maybe you're overloaded with pulp and need a few more creative ways to use it, or you don't cook that often. Here are a few more great ideas for what to do with all that pulp!
11) Doggy Dinner: Add your daily pulp to pup's food. Mix it in with either dry or wet food. They will enjoy the benefits of increased fiber and nutrient density and will enjoy the change up in flavors.
12) Dips and Sauces: That pulpy goodness imparts a wonderful flavor to dips and sauces. I make my own pasta sauce from scratch, and it's so easy to add in a couple cups of juicing pulp to the sauce just after sauteeing all of the veggies and before adding the tomatoes. You can also blend the pulp and add a little to your hummus the next time you make a batch, or try a little in a veganaise dill dip. Ooooh. It's really tasty.
13) I'm not much of a sweets baker so I haven't included a lot of baking recipes on this page, but juicing pulp is a natural for anything baked. Add a little to your banana bread recipe, your next cake, etc. You can also use fruit pulp as a divine spread. Just blend it smooth, add in something creamy (milk, soymilk, butter, etc.), a touch of something sweet (sugar, stevia, etc.) and use it as an icing on a cake or as a spread on your muffins.
14) I've also used the pulp in mexican dishes, bean soups, pasta salads, and in sandwich spreads. Get creative! Throw a dash into your next meal and see what happens.
15) Worm Food: Last but not least, there's always the trusty compost pile. If you do compost (it's easy and fun, I swear!) and you don't do a lot of cooking, add that gorgeous pulp to your compost pile! You'll get incredible, rich loam in return. We used to go so far as to drag the juice pulp home from the juice bar at the health food store where we worked (giant big black garbage bags full) and compost it. Organic compost for the garden! It's a natural and a much better option than sending it off to a landfill.