I’m a big believer in not wasting food, or anything really, but food is one of my bigger pet peeves. Whether that means eating every delicious scrap of food on the plate in front of me (I’ve had to start using smaller plates), or packing up and putting away the last 3 uneaten broccoli florets after dinner, or saving and freezing the peels and nubby ends of carrots when I’m cooking to use in future endeavors.
So now that it’s summer, I’ve been starting my day off each morning with a fresh homemade juice which is delicious and amazing and my favorite way to start the day. BUT, these delicious juices require at least a pound of fruit and veggies for each one, which makes for A LOT of fruit and veggie pulp “waste” left over. So, what to do with all this perfectly decent, if not a bit rough-looking, fibrous fruit and veggie pulp…
Well, for starters: SAVE YOUR PULP!
You can do this two ways: either toss it in the fridge for use the same day or freeze it for use in the coming months (3 tops I’d say). I freeze almost all of my pulp because even when it goes into, say, a smoothie 6 hours later, frosty bits are easier to maneuver.
When freezing there’s still two options: freeze the pulps individually or freeze them together. I do both. I freeze my fruit pulps each in individual Ziploc bags and my veggie pulps generally get packed up together, knowing that they’ll end up in stock or veggie patties, or soup, etc. The main exception for me is kale which I always freeze on its own because I toss spoonfuls of it into everything and anything I can think of. It also one of the largest pulp hauls after juicing so it needs its own space.
Now, once you have a collection of pulps you can start getting creative! Or you can start with this extensive list:
- Smoothies: Throw a Tablespoon or two into your usual smoothie for a shot of flavor and fiber. My favorite is kale pulp – it doesn’t alter the taste and it’s nice and filling! Of course apple and carrot add some sweetness which is nice too.
- Salads: For this you need the pulp refrigerated, not frozen. Unless, of course it’s kale. Kale is always the exception. Simply toss a handful of zucchini, carrot, celery, pepper or kale pulp into a mixed greens salad and away you go. Or toss them all in. Hell with it. Apple pulp also works nicely in a Waldorf salad or any salad with fruit in it. Beet pulp works in beet salad… obviously. You can also dehydrate different pulps to top salads with – who doesn’t love a little crunch in their salad? Just experiment, explore, eat.
- Sandwiches: Pulps can be added to any and every kind of sandwich, everything from cold cuts or hot melts. Just consider flavor combos and it’ll open up the Pandora’s box of pulp. Throw a little tomato or romaine pulp or turkey and cheese sammie. Add ginger pulp to a roast beef number. If it’s chicken salad, add apple pulp. Tuna salad: add carrot and celery or bell pepper (capsicum) pulp. Grilled cheese (aka the best sandwich ever): add kale or broccoli or jalapeno pulp. The list is infinite.
- Soups: Toss whatever veggie pulps you like into your homemade or store-bought soup- just make sure if they’re frozen to break them up well and add them before heating. If it’s a creamy soup go for green pulps like spinach and kale and broccoli. For Chilis, use bell pepper (capsicum) or spicy pepper pulps. With Chicken Noodle, carrot and celery pulp all day. For Italian Wedding – get out your kale and spinach! Borscht? Well… that one’s tricky. HA. As usual, the list goes on and on.
- Stock: Flavorful bits of veggie waste seem to just scream to me: “MAKE STOCK OUT OF ME! Let me give you my flavors until I’m wasted into a lump of brown mush!!” So I’ve listened. This is one of my favorite pulp uses. See my recipe for Homemade Juicer-Pulp Veggie Stock! And once you’ve made the stock, use it to make my Epic Wild Rice Salad!
- Patties: Anytime your mixing up some mince for hamburgers or making your own veggie burgers, you guessed it – toss in some veggie pulp! I particularly like to use bell pepper (capsicum) pulps, squash pulps and dark green pulps. Kale acts as a great binder which means you can use less, or omit, bread crumbs.
- Meatballs: Same goes for balls as for patties. You heard me.
- Eggs: Amp up your frittata or quiche or omelet with any variety of veggie pulp. Dark greens and squashes work best but let your taste guide you. Keep size in mind: the eggs won’t bind if there’s too much delicious pulp, so stick to 1-3 heaped tablespoons.
- Grains: Toss some spinach or kale pulp into your next batch or cooked quinoa or brown rice for extra nutrition and a little color. Broccoli and squash pulps do the job too.
- Breads: You like foccacia? So do I. Especially with veggie pulp on top. Homemade foccacia with zucchini (courgette), broccoli or spinach pulp baked in or on top sounds like my kind of carbfest. And any time you’re making a savory veggie bread, like this Zucchini Bread for example, sub in or add some zucchini pulp to drive the point home.
- Cakes: Got a carrot cake in the works… add some carrot pulp!!! Bet you didn’t see that coming. But seriously, you can also add some zucchini (courgette) pulp too and make it super flipping awesome.
- Muffins: Who doesn’t love muffins? You can add all sorts of different pulps to different muffin batters in an endless vortex of combinations, but here’s a recipe to start with: Juicer Pulp Zucchini, Carrot & Banana Muffins.
- Dog Food: Toss your kale pulp in with your dog’s food. It’s like giving candy to a baby. Unless it’s dry dog food, then if they’re anything like my dog they’ll look at you with contempt and go on a hunger strike. Other dog-safe pulps include, sweet potato, broccoli, zucchini (courgette), summer squash, spinach, beets, carrots, apple, pears, pumpkin, strawberries, cantaloupe, watermelon, pineapple, orange and banana. So basically everything you juice. If you nervous about a particular veggie or fruit you’ve used just hit up the Google.
- Dog Treats: For healthy homemade dog treats check out these Juicer Pulp Dog Treats!
- Compost: Pile it up in a compost bin till it gets stinky and then use it to fertilize your garden where you’re growing more fruits and veggies for more juices, from which you’ll use the pulp to make more compost. Sounds like the circle of life. And also a bit like vegetable cannibalism. Weird.
So there you have it. 101 (well, close) ways to use pulp “waste” from your juicer. Got suggestions? Let me know!