The Everything Giant Book of Juicing (20 page)

Sooner or later, every avid juicer has a conversation with themselves about pulp. After all, if you juice regularly, it has to occur to you that you may be throwing away a lot of useful leftovers. Juicers tend to fall into two groups when it comes to the subject of repurposing pulp. The first sees little value in finding other uses for your fruit and vegetable pulp, while the second, and perhaps thriftier crowd, tends to go with the “waste not, want not” school of household economy.

Two things are going to affect your decision to use the pulp from your juicer for other culinary purposes. The first is just how effective your juicer is at making juice. If the pulp it leaves behind is very fibrous and dry, it probably doesn’t look too appetizing and probably isn’t going to add a lot to other recipes except fiber. But if you own a centrifugal juicer, there’s a lot more moisture and useable foodstuffs left behind.

But juice pulp can add a lot of healthy ingredients to your recipes. It can be used to thicken sauces and be added to pasta fillings, poultry stuffings, jams, and just about anything else you might dream up.

Choose what you use wisely, though. Be aware that some fruits and veggies are thought to contain even more nutrient value than the juice itself—blueberries and grapes, for example. Others, such as pomegranate or mango seeds, don’t make such an appealing addition to your morning scones. If you intend to use your pulp, refrigerate it immediately and use it within twenty-four hours. If you freeze it, be aware that some veggies and fruits are more freezer friendly, while others, those with a higher moisture content, like cucumbers, for example, may thaw into an unappealing green slime.

While there’s no real recipe attached to any of the following suggestions, each is a fabulous and thrifty use for repurposing your juicing pulp:

•  Stir vegetable pulp into soups and stews to thicken broth and pump up the flavor.

•  Add
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cup pulp to your favorite muffin or scone recipe; fruit for sweet and vegetable for savory.

•  Stir a couple of cups of vegetable pulp into cooked couscous, quinoa, or kasha for an instant tabouli-type salad.

•  Add beet, spinach, or other vegetable pulp to basic pasta dough recipes for colorful and healthy homemade pasta.

•  Stir some carrot or squash pulp into your child’s macaroni and cheese for extra nutrition.

•  Add 1 cup of vegetable pulp to poultry stuffing for a lighter, more nutritious alternative.

•  Adding vegetable pulp to your dog’s food helps maintain his digestive tracts.

•  Turn leftover pulp into garden soil as a natural compost and fertilizer.

•  Dried pulps can be mixed with bird seed and chicken feed.

•  Some pulps, such as cucumber, avocado, citrus, aloe, and grape, make great facials. Just add water and a bit of olive oil to make a paste, lie back, and relax!

As always, use your head and feel free to experiment. In no time at all, you can turn your pulp into a series of culinary triumphs.

Pumpkin Pulp Pasta Sauce

Chunky Tomato Pasta Sauce

Salsa Guacamole

Thai Pesto

Chili Corn Salsa

Strawberry Leather

Purple Pancakes

Blueberry Syrup

Carrot Pulp Cake

Veggie Cream Cheese

Cruciferous Chow-Chow

Veggie Fritters

Veggie Burgers

Southwestern Veggie Burgers

Carrot-Lentil Burgers

Vegetable Stock

This is an adaptation of a traditional northern Italian pasta sauce. Made with cream, pumpkin, and fresh sage, it’s out of this world
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1. Place the pulp and the broth in a saucepan and simmer over medium heat until slightly thickened.
   
2. Add the cream and the nutmeg. Blend and simmer without allowing the sauce to boil until reduced by a third, about 10 minutes.
   
3. Stir in the fresh sage. Serve over hot cooked pasta with fresh ground pepper.
   

Fresh pulp adds texture and flavor to an otherwise bland jarred sauce
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1. Place the sauce and the pulp in a saucepan and simmer over medium heat until slightly thickened, about 10 minutes.
   
2. Add the basil and the olives and heat through, about 3 minutes.
   
3. Serve over hot cooked pasta with fresh ground pepper and Romano cheese.
   

Salsa lends itself to a host of great additions—consider adding cilantro, black beans, or chopped tomatillos to liven up your guacamole
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This makes an especially good sauce for fish or poultry
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1. Process all the ingredients in the work bowl of a food processor or blender until smooth.
   
2. Store, covered, in the refrigerator for up to 2 weeks.
   

Add a can of black beans to this fresh salsa for extra nutrition
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Combine ingredients in a large bowl and chill. Serve with chips or crackers.

If you have a dehydrator, this is one of the best uses for fruit pulp. Try it with different types of fruit pulp
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1. In a large bowl, mix the strawberry pulp and honey together.
   
2. Spread mixture in a thin layer over 2 sheets of waxed paper.
   
3. Place each sheet in your dehydrator according to the manufacturer’s directions.
   
4. Cut into strips and roll up. Store in plastic bags.
   

Experts say the great nutrition in blueberries stays behind even after juicing. Use a pancake mix or make your own. Homemade Blueberry Syrup adds a great touch (see recipe in this chapter)
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1. In a large bowl, mix the blueberry pulp and pancake batter together.
   
2. Heat the oil in a large griddle or skillet over medium-high heat.
   
3. Pour batter by
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   cupfuls on the griddle. Cook until bubbles form on the surface, then turn and cook until lightly browned, about 3 minutes per side.
   

IHOP, eat your heart out. This homemade version of blueberry syrup is something you won’t ever want to be without
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Process pulp and honey or syrup in the work bowl of a food processor or blender to combine. Store in the refrigerator up to 1 month.

Don’t confine yourself to just carrot pulp for this one. Use any combination of carrot, pineapple, zucchini, pumpkin, or other fruit. Even tomato pulp works!

1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
   
2. In a large bowl, blend the flour and the sugar thoroughly. Make a well in the center and add the oil and the eggs. Beat until smooth.
   
3. Stir in the carrot pulp, coconut, nuts, and cinnamon. Blend well.
   
4. Turn the batter into the prepared pan and bake for 1 hour, or until an inserted toothpick comes out clean.
   

Why pay for the high-priced cream cheese spread when you can make your own? Fruit, especially berry pulp, works well in this recipe, too
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In a small bowl, combine the softened cream cheese with the veggie pulp until well blended. Store in the refrigerator for up to 2 weeks.

Chow-chow is a mixed vegetable relish, traditionally eaten with beans or pork. It’s great on veggie burgers, too!

1. Place all the ingredients in a large saucepan.
   
2. Heat to boiling and cook for 10 minutes.
   
3. Pour into clean glass or plastic containers and store in the refrigerator, for up to 2 months.
   

These delicate, crisp fried pancakes will have your family begging for more!

1. In a large bowl, combine the pulp, flour, baking powder, eggs, and cheese.
   
2. Heat
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   cup vegetable oil in a large frying pan over medium-high heat.
   
3. Drop the vegetable mixture by spoonfuls in the hot oil.
   
4. When edges are brown and crisp, turn and fry on the other side until golden, about 3 minutes per side. Drain on paper towels and serve immediately.
   

These pulp-enhanced burgers are hearty, healthy, and just plain good! You can chop and mix all the ingredients in a food processor, too
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1. Combine all the ingredients in a large bowl and mix well.
   
2. Shape mixture into 6 patties.
   
3. Spray a large skillet with cooking spray and heat over medium heat. Fry patties until browned, about 8 minutes per side.
   

A Southwest version with a kick, this burger uses black beans
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1. Combine all the ingredients in a large bowl and mix well.
   
2. Shape mixture into 6 patties.
   
3. Spray a large skillet with cooking spray and heat over medium heat. Fry patties until browned, about 8 minutes per side.
   

This one uses lentils and carrot-based pulp for great flavor
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