Ask the Coach vol 3: What do I do with all that left over juicer pulp?

This question has come from many folks in person and via email. It's something that I wondered about myself when I first got my Champion Juicer - so much so that I wouldn't use it until I found ways of not wasting all that fiber-y goodness in the pulp!

Q: What do I do with all that left over juicer pulp?

A: In order not to waste the pulp, I freeze it by putting it in a freezer bag and mashing it down to form a 1" disc (so that I can break it off as I need it). When juicing things, like cucumber, that I don't want to use in a cooked recipe (did that once - not so good), I juice it last to keep it's pulp separate and freeze it in a different bag for raw use. Here are some ideas, many of which I have tried. Let me know what you've done and how it worked!

The Coach's Top 18 ways to use juicer pulp:

1. Add 1/2 C into soups - any soups. It makes a nice thickener!
2. Add 3/4 C into chili - it disguises nicely.
3. Add 1/3 C into your crab cake mixture then fry 'em up!
   
4. Add 1/2 C into your homemade sausage.
5. Add 1/2 C into your meatball mixture.
6. Carrocado Mash = 1 C juicer pulp, 1 pepper (diced), 1 large avocado, 2 t salt. Mash all together.
7. Use cucumber and/or fruit pulp to make delicious frozen drinks - add a little rum when it's the weekend! Cucumber and watermelon and/or cantaloupe are particularly refreshing.
   
8. Compost it to add nutrients to your garden.
9. Add 1/2 C to homemade or store bought marinara sauce.
10. Make winter salad by adding pulp to some grated horseradish.
    
11. Add 1/2 C to your meatloaf recipe.
12. Make basil crackers: carrot or vegetable pulp from juicing (about 5 cups), 1 clove crushed garlic, 1/2 cup basil, chopped or dried handful cilantro, chopped, 2 ripe tomatoes, chopped, 1 cup (or more) sprouted and crushed nuts (almonds, sesame, sunflower...etc.), sea salt, dulsebraggs to taste. Use a spatula to spread over teflex sheet in dehydrator or pan in oven and dehydrate for about 8 hrs or until completely dry. Wonderful with guacamole or other dips! You could also do these in the oven - they just won't be "raw" or
13. Mock tuna salad = pulp, mayo, cumin, diced celery, scallions...
14. Make fruity coffee cake: in a 9x12 casserole dish, layer juicer pulp (add fruit if it's not fruity enough) then spread a simple coffee cake recipe batter over the top sealing in the edges, topped with the crumbly topping and nuts and baked.
    
15. Muesli Bars - Soak rolled oats in water (do not make them soggy) - if using quinoa flakes, you can skip this step. Add to them pulp (preferably a sweeter pulp). Then add a combo of chopped almonds, sunflower seeds, sesame seeds, pumpkin seeds, poppy seeds, linen seeds, and sultanas (whatever you can tolerate) . Add honey or agave to taste. Mix thoroughly together and then put and flatten into a baking tray. Bake at 350 F until nice and dry.
16. Make pulp muffins:

2 cups flour (for GF, a rice flour based mix works best)
1 tsp. baking soda
3/4 tsp. sea salt
1/2-1 tsp. nutmeg
1 cup lightly packed juicer pulp
1/2 cup juice or (non-dairy) organic milk
1/2 cup apple sauce
1/3 cup maple syrup or agave
1/4 cup oil (canola, sunflower, safflower...)
1 tbsp. apple cider vinegar

Preheat oven to 375 F. In a large bowl, combine flour, baking soda, salt and nutmeg. Add juicer pulp, juice or milk, apple sauce, maple syrup and oil. Mix just until all the flour has been absorbed. (If you had beets and carrots in your pulp the batter may look a little like salmon mousse. Don't worry, the colour will change when baked.) Pour in cider vinegar and mix quickly, just until evenly distributed through batter. Spoon into a lightly oiled or paper-lined muffin tray. Sprinkle tops with a little bit of nutmeg and sugar (optional). Bake for bout 20 minutes. Test with a skewer. Makes a dozen muffins. (If you were gonna bake it as a loaf it may take around 45 minutes to bake at 350 F.)

17. Carrot pulp marmalade:

3 oranges
4 cups of water
3 cups of carrot pulp
4 tablespoons of lemon juice
3 cups of honey
1/2 teaspoon of ground ginger
1 package of store-bought dried pectin

Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).

Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes. Next, chop the oranges into a bowl and remove all seeds. Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.

If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.


18. Pulp cookies

3/4 cup of water
1 cup of pulp (preferably a sweeter pulp)
2/3 cup of vegetable oil
2/3 cup of honey or agave
1 egg
2 cups of flour (for GF, a rice flour based mix works best)
2 teaspoons of baking powder
1/ 2 teaspoon salt
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract

Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven.


Hope this was helpful! Happy eating (and juicing!)!