I juice at home daily and I’m always left with vibrant mounds of pulp that until fairly recently I wasn’t sure what to do with. I felt terribly wasteful just tossing it. So I would either compost it or feed it to the chickens that lived next door. They actually adored it. And it was interesting to see the change in egg color when I was using Turmeric more often.
I had always gone with the notion that the act of juicing takes out all the vitamins + minerals, leaving nothing left in the pulp. However, unless you are using a Norwalk juicer, the pulp can still be quite fortified with nutrients and is also super high in fiber. The most ideal time to utilize it is immediately after juicing so that it remains in its freshest state. Or freeze it in glass containers for later use.
Aside from composting + feeding hungry chickens, here are my simple tips on how to use all the pulp that adds up day after day.
ONE :: SMOOTHIES + WRAPS…add a large handful from the morning’s juice into your mid-day smoothie to boost its fiber content even more. Also, spread a layer of pulp over your lunch wrap of choice before rolling it up.
TWO :: SOUPS + STEWS…use your leftover vegetable pulp by adding it to your homemade bone broths, soups, chilis, + stews for an extra dose of healing + fiber.
THREE:: BURGERS…add it to your homemade meat burgers, veggie burgers, + quinoa patties to elevate flavor, moisture, and nutrition.
FOUR :: EGGS…super boost your endless fritatta + quiche creations with a sprinkling of pulp over the top or folded in.
FIVE :: ITALIAN…enhance your lasagnas by adding veggie pulp in between the layers, sprinkling some on top of your homemade pizzas, and adding a few cups into your tomato sauces.
SIX :: DOG FOOD…I’ve been mixing green powder + leftover pulp into my pup’s food and she absolutely devours it. ***I am conscious to only do this with vegetable pulp as some fruits can be harmful to dogs.***
SEVEN :: GUACAMOLE…revitalize your regular guacamole recipe by adding 1/2 C of your leftover pulp. I’ve tested both veggie pulp and fruit pulp in my recipe and they both taste amazing, but I stand firmly in the “avocado on + in everything” camp, so I encourage you to experiment.
EIGHT :: PULP CRACKERS…and for dipping into that healing, nutrient dense guacamole, I recommend whipping up some divine Raw Turmeric Veggie Crackers - please see recipe below.
RAW TURMERIC VEGGIE PULP CRACKERS
- 3 C Vegetable Juice Pulp
- 1/4 C Watermelon or Sunflower Seeds
- 1/4 C Ground Flax Seed
- 1/4 C Chia Seeds
- 1 tsp Turmeric Powder
- 1 tsp Garlic Powder
- 1 tsp Pink Salt
- 1 tsp Black Pepper
- Combine all ingredients in a food processor.
- Slowly add water until your mixture is well combined but resembles a sticky dough - depending on how moist your pulp was you may need less or more water, so adjust accordingly.
- DEHYDRATING :: spread the mixture evenly onto a dehydrator sheet. Set dehydrator to 41 C and dehydrate for 5 hours. Then carefully flip over. Continuing to dehydrate for an additional 8 hours will make them crunchy.
- BAKING :: preheat oven to 350 degrees. Cover a baking sheet with parchment paper and spread the mixture as evenly and thinly as possible. Bake for 30-40 minutes until crispy.
- Instead of pre-scoring them, I like to just break them apart in uneven shapes.
- Dip into your favorite hummus, kraut, or pulp-enhanced guacamole, or store in an airtight container for later.