Guzzling those greens like the best of them? At-home juicing is one of the easiest ways to ensure your diet is loaded with organic and seasonal powerhouse produce. On the flip-side however, it can quickly become quite the investment of time, energy and money! The key to making the most of your greens lies outside of the glass: all of that fibrous and colorful leftover pulp. Just because the juicer doesn’t have a use for the perfectly good and nutrient-dense parts of our fruits and vegetables doesn’t mean they’re destined for the dump. Putting leftover pulp to use provides a way to squeeze every last penny out of your organic produce while drastically minimizing food waste in the kitchen. Before you compost, consider the following recipes for loving on that leftover pulp.
1. Green Juice & Pulp Muffins
Recipe by Tasting Table Ingredients: For the Green Juice: 4 ribs celery 2 granny smith apples, halved and cored 1 kirby cucumber, halved lengthwise One 2-inch piece ginger, peeled ½ bunch (1 cup packed) parsley, leaves and stems, roughly chopped For the Juice Pulp Muffins: ¾ cup all-purpose flour ½ cup whole wheat pastry flour 1½ teaspoons baking powder ½ teaspoon kosher salt ½ cup sunflower oil ⅓ cup honey 1 teaspoon lemon zest 2 eggs 1 cup packed juice pulp ¼ cup pepitas Method: Make the green juice: In a juicer, process the celery, apples, cucumber, ginger and parsley, reserving the pulp. Divide the juice between glasses and enjoy while you prepare the muffins. Make the muffins: Preheat the oven to 350º. Grease a muffin pan or line with baking cups. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder and salt. In another medium bowl, whisk together the oil, honey, lemon zest and eggs until smooth. Slowly fold the dry ingredients into the wet until just incorporated. Stir in the juice pulp and divide the batter between 12 muffin cups, ¼ cup of batter per cup. Sprinkle pepitas over each muffin. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool completely.
Recipe by Jerry James Stone Ingredients: 2 cups carrot juice pulp ¼ cup ground flax seed 1 tablespoon chia seeds 1 tablespoon sesame seeds ½ cup water Method: 1. Mix pulp, seeds and water to form a spreadable dough. 2. Spread onto baking sheet and bake on low for 30 minutes.
3. Remove from the oven, flip and bake for another 15 minutes.
Super simple! Take your leftover pulp and combine it with a bit of the juice – this helps keep the flavor profile strong once the pulp is frozen. Pour into popsicle molds and freeze for at least 4 hours, or until completely solid.