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9 Incredible Ways to Repurpose Your Juice Pulp

March 2, 2014

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Do you ever feel just a tad guilty after emptying the pulp bin of your juicer and scooping the heaping mound of pulverized produce parts right into the trash? Put those days of regret behind you! While juicing extracts a super-concentrated mix of vitamins, minerals, antioxidants, and phytochemicals, the remaining fiber-filled pulp is hardly devoid of nutritional value. Fortunately, all it takes is a little creativity and planning to work your prized pulp into your next meal. 

Sure, some juicers may seem like the most incredibly perfect machines on Earth (hello, Breville and Champion), but chances are there are still some valuable nutrients in all that juice pulp (gasp!). Beyond fiber, it may contain antioxidant-rich seeds and other discarded plant fragments full of flavonoids and vitamins and minerals, especially if it’s not completely dried out.

If you’re keen on repurposing your juice pulp, remember to peel your fruit, discard inedible seeds, and use organic fruits and vegetables, as any potential toxin or pesticide residue may be more concentrated in these remains. Keep tabs on how long your pulp has been in the fridge, and try to use it within 1 to 2 days to maintain its freshness. If you want to freeze your pulp, expect it to maintain its quality and freshness for about 4 to 6 months.

Whether you refrigerate or freeze your pulp, try to blend or cook it before reusing—this helps perk up its taste and texture. If you normally juice all of your produce at once, consider juicing one fruit or vegetable at a time if you plan on repurposing the pulp (the mixed-up pulp can be less than appetizing). Juice just one fruit or vegetable first, set its pulp aside, and continue in the same manner with the rest of your produce. Ready to give pulp a chance? Here are some easy and healthy ways to use up the fiber and nutrient-packed pulp from some of the most common juices:

Carrot and Green Pulp: Scoop some into your quinoa, kasha, couscous, or bulgur to liven things up.

Pepper or Spinach Pulp: Mix it into plain cream cheese to make your very own vegetable cream cheese, or add it into your favorite vegan vegetable dip, such as humus or a roasted red pepper spread.

Cabbage Pulp: Use it in a soup or stew or try your hand at pickling it in brine.

Apple Pulp: Sneak some into your favorite oatmeal recipe or mix it into almond or peanut butter for a yummy fruit and nut sandwich.

Beet and Berry Pulp: Make homemade fruit leathers with leftover fruit pulp, or a homemade jam. Try a dollop of berry pulp in unflavored Greek yogurt to add some flavor and punch up the color. 

Tomato Pulp: Mix it into a salsa or your favorite guacamole recipe. Use the pulp to bulk up a homemade gazpacho. 

Spinach or Kale Pulp: Throw it into a homemade red pasta sauce or use it to make a nutritious, fiber-rich pesto sauce.

Cucumber or Celery Pulp: Whip the moist pulp into your next green smoothie.

Broccoli or Mixed Vegetable Pulp: Whether you use organic free-range eggs or an egg substitute, incorporate the pulp into a quiche, frittata, or a simple stovetop omelet. 

What do you typically do with your juice pulp? Tell us in comments!