Today one of my twitter pals posed the question, “What should I do with my leftover pulp after juicing?”  That’s such a good question.  Really the possibilities are endless, but it can be difficult to come up with creative answers on the spot, as she found out.

If you don’t want to reuse the fibrous pulp in other foods but don’t want to throw it in the garbage either, consider composting.  Your plants will love it and you’ll be satisfied that you’ve immersed yourself in the processes of nature.  Mother Earth News has several articles about starting your own composting bin.

Okay, so if you don’t have a need for compost soil or aren’t really into that much work, you can use the pulp in other food recipes. Sometimes you may want to put the pulp back into the juice.  Mix these together in a blender or food processor.  The pulp can also be baked in muffins, made into frozen treats, used to make soup, or dehydrated.

Fruit pulps make excellent sherbets and frozen yogurts.  Really all you need is some yogurt, fruit pulp, and honey.  Several frozen treat recipes incorporating the pulp of fruits, sweet vegetables, and herbs can be found in the book I recommend, The Juicing Bible.

Try putting some of your vegetable pulp into homemade veggie burgers or other such recipe that would call for vegetables.  I like to put some in my vegetable enchiladas.

Don’t freak out about your juice pulp.  Get creative, try something new. Still can’t decide?  Freeze the pulp until  you do!

Do you have an idea for using juice pulp?  Let me know with your comments!

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