Juicer Pulp: Waste Not, Want Not

Maybe it is the Dutch in me, but I hate to waste anything! I hate to waste time, talent, energy and especially food. The pulp left over after making juice is packed with nutrients and full of fiber. Fiber helps stabilize blood sugar, it helps you stay feeling full for longer and it keeps the digestive system running smoothly.

Some of my favourite uses for pulp include:

• Add it to soups to add thickness and nutrients
• Use it when making broths (a little more straining required but adds valuable nutrients and flavour)
• Add it to smoothies
• Bake pulp muffins (see recipe below)
• Bake bread
• Make crackers (see recipe below)
• Freeze in ziploc bags until you have time to do any of the above items!

Juicer pulp mini muffins

Ingredients:

• 1/2 C juicer pulp (apple/carrot/beet work best)
• 1/4 C honey
• 1/4 C coconut oil melted
• 1/4 C unsweetened applesauce
• 1 ½ C flour (I use Bob’s Red Mill all-purpose gluten free)
• 1 tsp. baking soda
• 1/2 tsp cinnamon
• 1/2 tsp sea salt

Instructions:

1. Pre-heat the oven to 350F Lightly grease a mini muffin pan
2. In a large bowl, add the juicer pulp, making sure to remove any large pieces
3. Add the honey, coconut oil, and applesauce. Stir to combine.
4. Sift in flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.
5. Transfer the batter to the mini muffin pan and bake for 10-12 minutes. A knife inserted in the center should come out clean when they’re done

Notes:

1. The pulp from greens (kale, spinach, swiss chard) often does not taste that good in baked goods. When I am juicing, I often do the carrots, apples and beets first. Then I remove the pulp and set it aside for baking before juicing the greens.
2. If you have just finished juicing and don’t have time to bake right away, then just throw the pulp in the freezer and use it later when you have the time.

Juice Pulp Crackers

Makes 25-30 crackers

• 2 cups juice pulp
• 1/2 cup ground flax meal or chia seeds
• 1tsp salt
• 1tsp black pepper
• 1/4 cup water

Make sure that all the inedible seeds and skins are removed from produce before juicing if you intend to use the pulp for crackers! Combine all the ingredients in a food processor. Slowly add water until the mixture is well combined but still sticky (the amount of water may vary based on how watery your pulp is). Cover a baking sheet with parchment paper and spread the mixture out very thinly and as even as possible. If it is spread out too thick, the crackers won’t get crunchy. If you’re in a hurry you can bake at 350F for 30-40 minutes. If you have more time and want to preserve more nutrients you can bake at 110 for 6-8 hrs. It helps to open the oven occasionally to remove heat. Once the mixture turns crunchy, remove from the oven and cut into squares.

Note:

1. If you have a dehydrator you can spread the mixture evenly onto a teflex dehydrator sheet. Set dehydrator to 115F for 5-6 hrs. Then flip the crackers and dehydrate for another 4-5 hrs. until crunchy.
2. You can experiment with adding different herbs and spices. I like cayenne to give them a kick and then top them with hummus!