No pulp left behind.
At-home juicing requires an investment of time, energy, and money, so at the very least, you better aim to get the most bang for your buck. Not only does that mean making sure that you’re not discarding a part of the fruit/vegetable that can actually be run through the juicer (AKA leave those skins on apples, carrots, and cucumbers!), but it also means finding a use for juicing pulp.
Sure, it may be a little bit unsightly, but if you’re going through the trouble of setting up and cleaning a juicer as well as buying a slew of fresh produce, then you might as well make the most of all of your time and ingredients. Before you send all that fibrous, colorful pulp down the garbage disposal, consider putting it to good use in any of these easy ways.
The name is equally as clever as the method. Simply take your leftover pulp and combine it with a little bit of the juice (this will help the flavors of the produce come through once the pulp is frozen) and pour them into popsicle molds or an ice tray. Slide a wooden stick into the center, and let them freeze for at least 4 hours, or until completely solid.
Add a hearty helping of pulp to your next homemade patty or fritter. Celery, beet, carrot, spinach, or cucumber pulp add an earthy flavor and helps the burgers keep their shape. Plus, they add a slew of nutrients to your meatless entree.
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We already know that granola is way better when it’s homemade, so why not toss in an extra boost of vitamins and minerals? Use your favorite recipe and simply mix in about a cup of the leftover pulp for every 3 cups of the oats that you’re baking.
Turn It Into a Dip or Spread
Next time you’re blending garbanzo beans, tahini, olive oil, and herbs in the food processor for a simple homemade hummus, go ahead and add some leftover pulp to it, as well. For a dairy-based spread, mix the pulp with cream cheese, Greek yogurt, or butter for an easy, nutrient-dense condiment to smear on bagels, crackers, and bread.
Quick breads, cakes, muffins, and even cookies could all take an extra helping of moisture and fiber. For this application, it’s probably better to stick to utilizing the pulp from sweeter, fruitier juicing foods, like apples, citrus, beets, carrots, melon, and grapes.
If your juicing pulp consists of vegetables, such as celery, carrots, onion, and/or garlic, you can easily transform the pulp into a flavorful, savory vegetable broth. Cook the pulp in a large pot with some olive oil, and the add your favorite spices, fresh herbs, and a few cups of water until the mixture is boiling. Reduce your heat and simmer for about 2 hours. Remove from heat, and let it cool slightly before straining.
If you can’t fathom the thought of eating the tough, mystery pulp concoction once everything is said and done, you probably have a furry friend who would happily do the honors. Mix it into their meal or make homemade crackers for them to gnaw on. Either way, they will not be disappointed.