When you juice fruits and vegetables you are left with two separate products, the juice and the pulp. While some people argue that most of the nutrients have been extracted and the pulp has no value, I disagree. There are some nutrients left in the pulp, and more importantly practically all of the fiber. Besides fiber, pulp can also add moisture to your dishes. So, if you don’t want to compost your pulp, what else can you do with it?
- Green Bulker: Add it to your morning smoothie to add fiber and nutrients to your morning blend.
- Banana Bread: Use a basic banana bread recipe but substitute a cup of pulp for the bananas.
- Guacamole Pulpamole: Mash half or a whole avocado. Add 1/2 – 1 cup of pulp with a squeeze of lemon or lime, a pinch of sea salt, and mash together.
- Veggie Spread Cream Cheese:1 block of tofu cream cheese and 1 bowl of veggie pulp. Mix in herbs or garlic to spice it up a bit.
- Stew Supplement: Add the pulp to your soups and stews to boost the fiber and nutrient content. I’ve even added it to the red sauce in the family’s lasagna.
- Pasta:For extra fiber, add carrot, kale, beet, or other types of pulp to spaghetti sauce or layer it into a lasagna.
- Veggie Burger Enhancer: Your veggie burgers, veggieloaf, and veggie balls will love the extra moisture that pulp provides. Add it in when mixing other ingredients. Pulp from celery, carrots, or spinach works best.
- Homemade Fruit Roll-Ups: For every one-cup of fruit pulp you have, add one to two teaspoons of honey or agave syrup, and then add water until you have the desired consistency. Place mixture in a dehydrator, or dry in the oven. To dry in your oven, place parchment paper on a cookie sheet about 1/4 inch thick. Dehydrate for 4-6 hours (or until completely dry) at the lowest temperature possible (145F or so)
I’d love to hear your creative ideas for juice pulp. Have you tried something else for your pulp I haven’t thought of? Say hi and share your ideas in the comments section.