Upcycling pulp: how to use it once you've finished juicing
Author: Sabine Mordini-Pound
If you are a frequent juicer and are always perplexed by what to do with all the pulp you're left with, this article is for you.
Juicing needn't be a wasteful exercise: the pulp doesn't have to end up in the bin - in fact, it would be a shame because it can be incorporated very easily into a great variety of dishes. Not to mention it is still rich in fibre and nutrients especially if you've juiced your produce with the peel still on.
You might need to think ahead a little to make the most out of your pulp, but it's worth it.
Why think ahead?
Reducing waste: if you're juicing a lot of in season fruit and veg, what you're buying fresh can inform what dishes you might like to cook. Knowing you will have a lot of celery or beetroot pulp to use could stir you towards cooking savoury muffins or beetroot brownies (two delicious examples amongst many!), instead of ending up throwing the pulp away because you're out of ideas or time.
Pairing flavours: a mixed juice with fruit and leafy greens might taste good, but the left-over pulp will be harder to use if it contains both fruit and vegetables. A good rule of thumb to start off with is to separate your fruit pulp from your veg pulp. Small reusable containers will do the trick (make sure you label them).
What can you make with left-over pulp?
So many dishes! Think about what pulp is: it still retains the taste of its fruit or vegetable form, but it's now cut very small. Once you stop thinking about pulp as a tasteless mash, you'll start to grasp its potential.
For example you can make an aromatic base for one-pot stews, casseroles and soups by adding some chopped onion to carrot and celery pulp and frying it for a few minutes.
Your spinach or leafy greens pulp could be upcycled into a pesto base: blend with pine nuts, a hard cheese and season to taste.
Any recipe that can benefit from 'bulk' like sweet or savoury muffins or cakes are great candidates for left-over pulp, as are vegetarian patties.
If you have a dehydrator you can adapt a cracker recipe to include your left-over pulp: think savoury like carrot or sweet like apple or beetroot!
Here are a few more examples below:
- Mixed veg: simmer with a bay leaf and some thyme for home-made vegetarian stock.
- Tomato pulp: great as a base for pasta sauce or in one-pot stews that call for tinned tomatoes. Also fantastic to flavour scrambled eggs or omelettes.
- Carrot pulp: very versatile as it can be used for both sweet and savoury dishes. Mix with other veg pulp and use as a base for casseroles and soups (see above) or use on its own for carrot cake.
- Apple pulp: apple pie filling or apple sauce.
- Berry pulp: add a little water and simmer until you've got a stewed sauce which you can eat with muesli, yoghurt or ice-cream.
- Citrus pulp: strain (if needed) to remove any larger fibres, then mix with yoghurt and freeze for a few hours.
- Beetroot pulp: red velvet cake, muffins or brownies.
Contact and support
You can get in touch with any questions here. We'd also love to hear about the delicious things you've made with pulp!
Article contributed by Ivy & Hoot Digital Marketing Services