Frugal Juicing (What to do with Leftover Juice Pulp)
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I didn’t really think juicing was in the cards for me. Making fresh juice from whole fruits and vegetables on a regular basis burns through a ton of produce and money.
However, I’m learning that with some savvy shopping and creative repurposing, we can stick to our budget and still enjoy the benefits of fresh juice from our thrift store juicer.
While there’s some debate on how healthy exclusive juice fasts are, the idea of veggies that taste like fruit appeals to me. See also my confession about green smoothies. I like vegetables as much as the next health nut, but if I can drink a day’s worth in one orange-and-apple-flavored glass, I’m in.
I don’t make juice on a regular basis, but when we run across a killer sale on juicing veggies, I take advantage of it.
The main issue is what to do with the leftover pulp. After the juicer strips the produce, I’m left with several cups of fibrous plant guts.
I’ve heard that high quality juicers are so efficient the leftovers are not worth anything beyond the compost bin. However, my Hamilton Beach juicer (affiliate link – because it’s still a great appliance. But definitely check the thrift stores, where I found mine) makes no such claims.
After juicing a couple glasses, I spend about a minute sifting through the juicing pulp and pulling any big chunks out. No more than a minute because I also have a life.
Chunks of vegetables go in the compost bin or a freezer bag to make vegetable stock later.
I either use the rest immediately, refrigerate it, or freeze it for later.
Here are 5 ways you can use the leftover pulp:
This is one of the most subtle uses. I simply add 1/4-1/2 cup pulp to the dough while I knead it. The fiber mixes right in, and the flavors blend up beautifully during baking. You can’t even tell the bread has vegetables in it.
Minus the odd chunk of carrot, I missed during my minute of sifting.
I’ve only used this method with whole wheat flour, so I’m not sure how the flavors and fiber blend with white. Let me know if you try it! I use the Easiest Bread Ever recipe.
(Note: this doesn’t work with juice fiber made from beets because the beets turn everything red.)
If I make juice with beets in it, I end up with bright red mush. I use this in chocolate muffins because the color and flavors blend well with the chocolate (props to this recipe for inspiring the idea).
If I have mush made mostly of carrots or a blend of carrots, oranges, and apples (common for fresh juice), I make carrot cake muffins.
I’ll post the recipe for both and link to them here.
3. Spaghetti Sauce
Slip some into spaghetti sauce for pasta dishes or lasagna. You don’t want to use pulp with a lot of fruit fiber in it for this one.
If you have a dehydrator, check out this savory cracker recipe.
5. Compost or Chickens
Compost it or feed it to your backyard chickens. Some people even claim that their dogs enjoy the leftover pulp.
I used to think that in order to have fresh juice, we needed to raise our grocery budget. But with a few good deals and creative repurposing, we drink juice without busting the budget.