When I first started juicing, I was shocked at all the pulp that was left over. It was just so wasteful, and I hate wasting food. The juice pulp has tons of fiber and some nutrients left over from the juicing process. Turns out there’s actually a slew of things that can be done with juice pulp to conserve both food and money:
1. Feed it to your pet
The juice pulp can be wonderful for your pet’s health. You can feed the pulp to your pet straight from the juicer (although Bea Arthur ran away from me when I tried to give her apple kale pulp) or there are even dog biscuit recipes made out of leftover juice pulp! Remember that every animal is different. Talk to your vet about your individual pet’s diet if needed.
IMPORTANT NOTE: Some vegetables are toxic to cats and dogs. Please make sure you don’t include these in your treats or give them to your pets to eat.
Composting is fantastic for the soil and the environment. It’s also the easiest way to use your juice pulp without throwing it out. Depending on your housing situation, you can use a counter top composter, or a larger compost bin. Living in a city, I have found that my CSA actually accepts composted materials.
3. Cook it
There are some great recipes that use juice pulp (although most call for veggie pulp only, so remove it before adding any fruit to your juice.
Recipe: Homemade Vegetable Broth
Making homemade vegetable stock is one of my favorite recipes that uses juice pulp. This recipe from William Sonoma has worked out great for me.
Recipe: Morning Smoothie
Smoothies are a quick and healthy breakfast. Throw the juice pulp from one juicing with half an avocado, 1 banana, 1/4 cup of frozen berries, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, and 1 cup of almond milk. Add some raw honey to taste if desired. Blend it together and enjoy. Yummy!
Recipe: Pasta Sauce
Saute the (veggie only) juice pulp in 1 tablespoon of olive oil with one clove of chopped garlic, salt, and pepper. Add your favorite jarred sauce (I like Rao’s or Monte Bene) and simmer until warm. Serve over whole grain or gluten-free pasta.
Recipe: Veggie Burgers
There are tons of recipes for veggie burgers! In general I add one cup of juice pulp (veggie only) + 1 can of beans + one cup of mushrooms +1 clove of garlic + 1/4 of a small onion + 1 egg. Add salt, pepper and whatever flavors you like! Some of my favorite combinations:
Middle Eastern Flavors: 1 cup juice pulp (veggie only), one can of chickpeas, 1 cup chopped mushrooms, 1 clove garlic, 1/4 of a small onion, 1 egg, 1 tablespoon tahini, 1/2 tablespoon paprika, 1 tablespoon lemon juice, and 1 teaspoon cumin. Pulse in the food processor until smooth. Form the burgers and bake at 350 for 25 minutes. Top With tomato, cucumber, grilled eggplant and tahini dressing.
Tex Mex Flavors: 1 cup juice pulp (veggie only), one can of black beans, 1 cup chopped mushrooms, 1 clove garlic, 1/2 a shallot, 1 egg, 1 teaspoon chipotle powder, 1 teaspoon cumin, 1 teaspoon coriander, and the juice of half a lime. Pulse in the food processor until smooth. Form the burgers and bake at 350 for 25 minutes. Top the burger with tomato and guacamole: