Catherine here again. I return with a follow up to my first blog (New to Juicing) to discuss what to do with the leftovers (pulp) you have created. Unlike blending used to create smoothies, juicing removes all the fibrous portions of the fruits and vegetables you have juiced. It is essentially where all the fiber from your juice ends up.
So what do you do with the pulp?
First off, I recommend deciding which pulp you want to keep. Which is beneficial for future use? My personal favorites are carrot, beet, orange and pineapple. When my juice recipe requires multiple foods, I will often juice them individually and freeze the pulps separately. However, I’ve also juiced multiple fruits and vegetables at once and used a mixture of all the pulps in my baking.
I guess the next logical question is – what do you make?
There are dozens of websites out there that will give you fantastic ideas on how to use your leftover pulp. Some my personal favourites (recipes) are muffins, loaves, soup base or soup itself. I’ve also used pulp from pineapple and other fruits in my smoothies. The list of possibilities is endless. Whatever your taste buds or imagination desires.
Check out two of my favorite websites to get some ideas on what to do with the pulp from juicing. I have also provided a great starting recipe for Gluten Free Chia Seed Muffins.
Happy Juicing and Cooking!!
Gluten Free Chia Seed Muffins
Makes 12 Muffins
Bake at 350 degrees for 25 – 35 minutes
Bowl 1 – Mix together
2 Cups Juice Pulp
2 Eggs (beaten)
0.25 Cup Chia Seeds
Bowl 2 – Mix together
1 Cup Almond Flour
1/2 Cup Oat Flour (gluten free)
1 Cup Quinoa Flour
1/2 Cup Flax Meal
1/2 Cup Dark Chocolate Chips or Vegan Carob Chips
1/2 Cup Nuts (walnuts, pecans)
1/2 Cup Flaked Coconut (Sweetened)
Combine bowls 1 and 2. Mix until fully combined. Add milk as required (approximately 1 cup) to create desired muffin batter consistency. Divide into 12 cup muffin tin (with or without muffin liners) and bake for approximately 30 minutes or until tooth pick comes out clean.