Juicers deliver to you most of the flavor and nutrients of fruits and vegetables along with the juice, but they leave behind the fiber-rich pulp. Instead of discarding the leftover mash, incorporate it in your recipes — sneaking in extra roughage to keep you feeling full. The amount of juice left in the pulp varies, which means you could be adding flavor and moisture along with the fiber, depending on your juicer.
Homemade Broths and Fruit Teas
Veggie pulp works well for making a broth that can be used for flavoring stews or dishes such as mashed potatoes and bread stuffing. Boil the vegetable pulp in a saucepan along with rosemary, thyme, black pepper and a bay leaf. Pulp from carrots, celery, onions and green work well for broth. You can add whole vegetables or beef or poultry bones to enhance the broth flavor. A similar principle can be applied to make fruit teas from fruit pulp. Steep the pulp in hot water along with spices such as cinnamon. Strain the liquid to remove the pulp before using the broth or drinking the tea.
Breads and Cakes
Juicer pulp mixed into your favorite bread or cake recipe sneaks extra fiber into your diet along with a boosting its flavor. A typical zucchini bread recipe, for example, calls for 2 cups of shredded zucchini to make two loaves of bread, but you can replace the whole zucchini with zucchini pulp, carrot pulp, apple pulp or a blend of different fruits and vegetables. Try mixing pulp from greens, along with carrots and other savory vegetables, into your favorite scone recipe to make fiber-rich, savory scones. Jazz up a plain carrot cake box mix with carrot pulp. A cup or two of beet pulp mixed into chocolate cupcakes works well to trick kids into eating more fiber. In fact, chocolate cake batter was originally tinted red with beets to make red velvet cake.
Just as with whole, sliced or diced vegetables added to soups, vegetable pulp absorbs the broth, which translates to a thickened soup with smooth texture because of the small size of the pulp particles. While skins and stems can be left on the vegetables when the pulp is to be used for broth, you should remove them before juicing if you don’t want to eat them in the soup. Try a handful of extra-dry pulp as a thickener in place of cornstarch or flour in everything from vegetable soup to beef stew, slowly increasing the amount of pulp until you achieve the desired consistency. The drier the pulp, the more liquid it is able to absorb. You can spread the pulp over paper towels or leave it to air dry if your juicer leaves too much moisture in the pulp.
Veggie burger recipes typically call for vegetables mixed with breadcrumbs and eggs to bind the ingredients. Juicer pulp can stand in for fresh vegetables in the veggie burger recipe, but you might need to add a bit of water or broth to achieve a moist burger. While you can use pulp from a single vegetable, the burgers have a broader flavor profile with pulp from several vegetables mixed together. Try pulp from carrots, beets and greens paired with smashed black beans and corn. Cook the burgers either on the grill, fried in a bit of oil in a skillet, or steamed to make the dish as healthy as possible. Similarly, the vegetable pulp can add a fiber boost to hamburgers, turkey burgers or crab cakes.
References and ResourcesThe Kitchn: 7 Ways to Use Juicer Pulp
Eating Well: Healthy Ways to Use Your Leftover Pulp from Juicing
Mother Earth News: How to Use Carrot Pulp
Vegetarian Times: What Do I Do With Leftover Juice Pulp?
The Kitchn: On Drinking a Pile of Vegetables for Dinner