It pains me to throw away perfectly good food, even if it’s been shredded and largely dehydrated. So for those of you juicing at home, here are a few tips for reducing your waste – while reducing your waist. (If you’re on a cleanse, just freeze the pulp.)
Before you whisk that pulp into your next recipe, know that the moisture content varies depending on which juicer you use. Expect some trial and error as you adjust.
1. Green Juice Crust-less Quiche – You’ve seen those photos on Pinterest of mini breakfast quiches baked in muffin tins, right? Using muffin tins is a great way to plan easy breakfasts for the week. Just whisk together your eggs and greens (and goat cheese or feta if you’re inclined) for a delicious portion-controlled breakfast. Spinach, kale and chard pulp is the perfect healthy addition.
2. Soups & Stews – Saute your carrot, celery and parsley scraps along with chopped onion for a healthy base for broths, soups and stews. Literally, just add water (and vegetable broth or tomato juice if you want to kick it up a notch).
3. Pancakes – Carrot and sweet potato pulp make for bright orange and deliciously sweet pancakes and waffles.
4. Muffins – Use apple, carrot and ginger pulp for carrot-apple tea cakes.
5. Beet Carrot Cucumber Salad, with Goat Cheese and Toasted Walnuts – The name says it all. Combine your beet, carrot and cucumber pulp (removing any large pieces), make a simple vinaigrette (2Tb honey, 1 ½ Tb Dijon, 3 Tb red wine vinegar, 1 ½ Tb minced shallots, salt, pepper, olive oil), and toss with goat cheese and toasted walnuts. Great for picnics and potlucks.
What’s your favorite way to use pulp? Compost? Birdfood? Sweets?