Creative Ways To Use Your Leftover Juice Pulp

Composting your “waste” is an obvious option, but we prefer finding a delicious use for your leftovers. Here are some tasty recipes for you to use that extra juicer pulp and delight your family and friends.

POPSICLES

Ingredients

• Juice Pulp

Instructions

• Make your favorite juice and set some aside for your popsicles
• Sprinkle some of the juicer pulp into your popsicle mold
• Pour your juice into the mold
• Freeze and enjoy!

MUFFINS

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 1 cup juice pulp (we recommend carrot, pineapple, and orange)

Instructions

• Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray.
• In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
• Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
• Stir ingredients together until just combined. (Don’t over mix).
• Fold in the juice pulp (or shredded carrots) just until combined (again don’t overmix).
• Divide batter evenly among the muffin tin. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
• Remove to a wire rack to cool completely.
• Keep muffins in an airtight container (last for about 2-3 days) Or freeze.

CREAM CHEESE SPREAD

Ingredients

• ½ cup juice pulp
• 1 cup cream cheese
• Seasonings for taste

Instructions

• Measure about ½ a cup of either fruit or vegetable pulp (if using fruit pulp, make sure the fruit is finely chopped or mashed) 
• Next, mix the pulp with about a cup of cream cheese. You can either do this by hand or use your mixer to lightly whip the cream cheese. 
• Salt and season your dip to your liking. We recommend onion and garlic powder for vegetable blends. 
• Place in the fridge for around 2-4 hours to allow for the flavors to meld and enjoy! 

DOG TREATS

Ingredients

2 cups juice pulp*

⅓ cup natural peanut butter

¼ cup ground flax

¾ to 1 ½ cups GF rolled oats

Instructions

• Preheat your oven to 275°  F 
• In your food processor, mix all the ingredients together. Slowly pour in the rolled oats until you’ve reached a nice batter consistency.
• Next, use the mixture to form treat shapes 
• Place on a baking sheet and cook for 50 – 60 minutes.

*Please note: Some fruits and vegetables are toxic to dogs. Please make sure these are not included in any of your treats. These include onions, grapes, and apple seeds – they are poisonous to dogs. Try to stay away from citrus fruits, since most dogs don’t enjoy the taste.

FRITTERS WITH PEANUT SAUCE

Ingredients

• 2 cups vegetable pulp such as carrot, beet, and kale, excess liquid squeezed
• 1/2 cup onion finely chopped
• 1/4 cup fresh cilantro chopped
• 1 flax or chia egg
• 1/2 tsp salt
• 1/2 tsp turmeric
• 3 tbsp coconut oil

For the buddha bowls:

• 1 cup cooked brown rice
• 1 avocado sliced
• ½ cup purple cabbage thinly sliced
• Cilantro leaves for garnish
• Black sesame seeds for garnish
• Annie Chun’s Japanese Style Peanut Sauce for drizzling

Instructions

• In a large bowl, combine all the fritter ingredients and mix well.
• Using a 1/4 cup measuring scoop, scoop out the mixture, pressing down to make sure it’s packed and letting any extra moisture drip out.
• Melt coconut oil in a large, preheated skillet over medium-high heat and place 3-4 fritters in the pan. Cook for about 4 minutes per side, flipping once. Repeat with remaining fritters, adding more coconut oil to the pan if necessary.
• Divide brown rice into four bowls. Top with 2-3 fritters, avocado carrots, and red cabbage. Drizzle peanut sauce on top and garnish with cilantro and crushed peanuts. Serve with lime wedges.

VEGGIE MEATBALLS

Ingredients

• 2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp, and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook’s Note)
• 1/2 cup grated Parmigiano-Reggiano
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, finely minced
• 1 egg, lightly beaten
• Marinara sauce and spaghetti, for serving, optional

Instructions

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic, and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
• Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately or add them to a pot of marinara sauce and serve atop spaghetti if desired.

CRACKERS

Ingredients

• 1 cup green juice pulp
• ¼ cup ground flax seeds
• ¼ cup chia seeds
• ¼ cup nutritional yeast
• 2 tablespoons sesame seeds
• 1 tablespoon tamari
• ½ teaspoon sea salt
• ¼ cup water

Instructions

• Mix everything together in a food processor until thoroughly combined. It’s okay if the seeds are still visible.

Dehydrator Instructions

• Spread the mixture evenly onto a dehydrator tray lined with a non-stick sheet, about ⅛ to ¼ inch thick.
• Score into crackers or flatbread shapes.
• Dehydrate for 5 hours at 115.
• Flip and remove from the sheet. Dehydrate on unlined tray for another 2 or 3 hours, until the crackers are dried throughout.
• Break the crackers apart on the score lines.

Oven Instructions

• Preheat your oven to 350° F and line a baking sheet with parchment paper.
• Spread the mixture evenly onto the lined baking sheet, about ⅛ to ¼ inch thick.
• Bake for 20 to 30 minutes or until crisp.

FRUIT LEATHER

Ingredients

• Fruit pulp

Instructions

• Line a cookie sheet with wax paper 
• Press and lay your fruit pulp evenly – make sure it’s all even to ensure it dries evenly.
• Place in a dehydrator or at your oven’s lowest setting (preferably around 115 degrees) for 12-14 hours. 
• Cut into strips and enjoy! 

QUICK BREAD

Ingredients

Nonstick cooking spray, for spraying the loaf pan

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom, optional
• 3/4 cup packed light brown sugar
• 3/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

Instructions

• 1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here. See Cook’s Note)
• Preheat the oven to 350 degrees F; spray a 9-by-5-inch loaf pan with nonstick cooking spray (see Cook’s Note).
• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and cardamom if using.
• In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla, and eggs. Add the dry ingredients to the wet in 2 additions, folding them together until just combined. Fold in the fruit and vegetable pulp.
• Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.