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Use the Pulp After Vegetable Juicing

You made your favorite juicing recipe, and as you’re cleaning up, you go to throw out the pulp.  But wait, that’s such a waste! Before throwing it out, consider some of these options.

The best thing you can do with the pulp after making your juicing recipes is to eat it.  This way, you don’t miss out on the fiber and nutrients left in the pulp, and any juice that couldn’t be extracted.  You might be thinking that if you are going to eat the pulp, you may as well not bother with juicing and eat the fruit whole.  But by juicing, you can also extract juice out of the rinds you normally wouldn’t eat, like the prickly pineapple rind.  With vegetables, it makes it easier to eat that if you had left it in its original raw state, such as broccoli.

Alternatively, if you have an auger juicer, you can homogenize your produce.  This separates the juice from the pulp, but leaves it all in one mixture, leaving a thick pulpy concoction.  For example, you can homogenize an apple to make apple sauce.  This is an easy way to eat raw foods that are too difficult to chew, or for someone unable to chew solid foods.  A great example is to make baby food for your tots at home.

If all you want is the juice for your vegetable juicing recipes, you can add it to your soil!  The pulp provides for a lot of organic material that is great for soil.  This is a wonderful option for people who keep their own little gardens.  This is especially great for raw food purists that love to grow their own produce!

It is also possible to use the pulp after vegetable juicing for cooking.  You can use it in soups, pasta sauces, and for baking recipes, such as carrot cake muffins.  You can also find other ways for pulp usage that use leftover pulp after vegetable juicing.

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August 2, 2009  Tags: juicing, Juicing Recipes, pulp usage, raw food, Vegetable Juicing, vegetable juicing recipes  Posted in: Vegetable Juicing Basics

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