Try It Free For 30 Days

101 Ways to Use Juicer Pulp (Okay, Actually Just Ten)

I so enjoy the fresh juice that my juicer turns out day after day. But there is this other thing that it churns out that has perplexed me from day one.

Juicer pulp.

I mean really, what am I supposed to do with this? My first thought was to compost it, or feed it to the chickens. But seeing as we have neither compost heap nor chickens, I had to come up with something else. I’ve spent several weeks now coming up with solutions, and I’m here to save you the trouble of coming up with them yourself (you’re so welcome!).

For the non-juicing crowd, let me define some terms. When you juice something–fruits, veggies, whatever–your juicer separates the juice from the fiber. The juice goes into one bowl and the fiber, the juice pulp, goes into another. Some, maybe most, people who juice just throw away this pulp, and there’s nothing really wrong with doing that. After all, most of the nutrients have been extracted and consumed in the juice. But there are some nutrients left in the pulp, and practically all of the fiber, and so I maintain that there is some use in consuming it–or at least in feeding it to your children.

Here, my top uses for the daily bowl of veggie pulp. Not all of them are GAPS-friendly, so it’s helpful to have someone else in the house who is not on GAPS.

Mix it into the kiddos’ mac and cheese.

Mac and cheese is on our lunch menu fairly frequently, either the (organic) boxed stuff, or  just some pasta mixed with butter and shredded cheese. Mixing in my juicer pulp is a great way to up the nutrient value of plain old mac and cheese. Of course, this really only works if you’re juicing mostly veggies. Beets are especially fun and will turn your pasta pink. If you’re juicing mostly fruit then you can…..

Mix it into the kiddos’ fruit salad.

Also on our lunch menu? Fruit salad. I cut up whatever fruit we have on hand (oranges, pears, apples, grapes, raisins…) and mix it with a bit of honey, yogurt, and olive oil. Then I stir in the juicer pulp. This is best-received when the juicer pulp is mostly fruit. But I’ve also done it with pulp that is veggie based (primarily carrots) and they still ate it.

Mix it into some cream cheese

1 block of cream cheese + 1 bowl of veggie pulp = delicious sandwich spread

Spread it onto a tortilla and roll it up. If you’re feeling ambitious, you can mix in some herbs or garlic or some other thing to spice it up a bit.

Cook it with your chicken broth.

On GAPS I make 2-3 batches of chicken broth every week. There’s a pretty good chance that there’s a crock-pot full of simmering chicken broth ready to receive a bowl full of veggie pulp. The pulp adds some flavor and (surely) some nutrients. Similarly you can….

Add it to soups and stews.

GAPS also requires me to make a lot of soup and stew. I add the pulp to whatever I’m cooking that week to boost the fiber and nutrient content. I’ve even added it to the red sauce in the family’s lasagna.

If you have just a little bit of time on your hands, you can bake with it. Here are my favorite recipes for using up veggie pulp. They are all super-easy.

Juicer Pulp Quick Bread

There are tons of recipes out there for muffins and quick breads made with veggie pulp. This one is the best I’ve found. It’s actually a carrot bread recipe, but who’s going to notice a little ginger (and spinach, and beets…) mixed in with the carrots, right? My kiddos love this bread. And it’s so full of good-for-you things that I serve it to them for snack, slathered with butter. I like to switch up the mix-ins according to whatever’s on hand–pecans, sunflower seeds, flax seed, raisins. They all work great.

Raw Juicer Pulp Crackers

I was so excited to find this recipe for raw crackers using juice pulp. I don’t have a dehydrator so I just use my oven, turned on the lowest possible setting. It takes about 12 hours to make them mostly dry, at which point I will cut them apart with some kitchen shears and then pop them back in for another hour or two until they’re done. Again, you can change up the spices to suit your preference. If your pulp is mostly fruit, try using cardamom, or cinnamon, or nutmeg and use some orange juice or extra lemon instead of soy sauce. The Sweetie Pie doesn’t care for the curry powder, so we’ve been experimenting with other savory spices like mustard and garlic. My kiddos love these crackers with hummus. I use them to fill in the cracks of not-quite-full bellies at lunch. If someone tells me they’re still hungry then they may eat these crackers until they’re full.

Juicer Pulp Sandwich Bread

This recipe is another family favorite. And it’s my favorite to cook because it uses my bread machine and requires so very little effort on my part. I make this bread about twice a week and serve it for lunches, snacks, or with dinner. It’s particularly delicious topped with butter and cheese and toasted in the toaster oven. Here again, switch out spices and seasonings according to whether you want a sweet or savory bread.

Dinner Pancakes

This recipe has been in my family’s rotation for a few years. It’s great for weeknights when dinner plans have been derailed and we need something quick and easy. Mixing in the juicer pulp makes it even easier (no veggies to prep!). Use your favorite pancake mix, store bought or home made.

GAPS Pancakes

The PaleoMom has this clever recipe for GAPS pancakes that I’ve been eager to try. I haven’t actually tried it yet, because I still can’t have eggs. But I see no reason why you couldn’t dehydrate your juicer pulp and use it for this recipe. (If someone tries it, leave a comment and let us know how it goes!)

There are still days when I just can’t deal with the juicer pulp and I end up throwing it away. But most days, we’re able to put it to good use with minimal effort.

I’d love to know what other people are doing with their juicer pulp. Anything else I haven’t thought of?

Show Comments


  • If I am using carrots in my juice, I juice the carrots first and then set the pulp aside (carrot & apple works well for this, too) and then juice all the other veggies and fruits. I use the carrot (or carrot/apple) pulp instead of/ in addition to the grated zucchini in zucchini bread. The pulp makes it really moist!

    Lynette Strickland June 14, 2012 AT 7:47 am
  • where is the share button!

    Susan June 14, 2012 AT 11:47 am
  • Great ideas. Look forward to trying some of them if not all.

    Susan June 14, 2012 AT 11:48 am
  • Yes, we dehydrate the carrot pulp! After it is dry it blends very easily in our VitaMix and makes lovely carrot flour. This is a wonderful, free substitute for coconut flour in GAPS and similar recipes where the color and flavor would not be offensive. It makes delicious carrot flour muffins. They require lots of eggs just like coconut flour products, but they are light and delicious and very satisfying.

    Here is a recipe:

    Carrot Flour Muffins (GAPS)

    ½ c. butter, melted or coconut oil
    6 eggs
    1 t. vanilla
    ½ c. honey
    ½ c. pumpkin/squash puree, applesauce/blended apples, or mashed banana
    1 t. cinnamon
    ¼ t. cloves
    ¼ t. allspice
    ¼ t. nutmeg
    ¼ t. ginger
    ¼ t. salt
    ½ t. baking soda
    ½ c. carrot flour
    Raisins/currants, coconut flakes, or nuts, optional

    Melt the butter in a small saucepan and set aside. Put muffin liners into 12 muffin cups. Preheat oven to 400 degrees. Beat eggs. Blend or mix together all wet ingredients and spices except the flour. Slowly add in the carrot or coconut flour. Stir in the optional ingredients. Divide batter evenly between muffin cups. Bake for 15 to 19 minutes, or until no longer wet.

    Ruth June 15, 2012 AT 11:21 pm
    • Ruth, Wow! Thanks for this recipe. I’m stashing it for when I’m able to have whole eggs (right now I’m still on just the yolks). It looks fabulous!

      Erin June 18, 2012 AT 9:27 pm
      • That’s a lot of eggs are they really necessary? Have you experimented with less eggs?… I wonder how it would work out with the Ener-G egg replacer? Or better yet, make your own –

        I saw the flax idea below, how ever I find the texture comes out wired with those, especially since I tend to bake wheat free… and my kid is sensitive to flax….

        Christina May 31, 2013 AT 10:56 am
    • This is so cool! Carrot flour… I want a dehydrator even more now… (and a vitamix)

      Christina May 31, 2013 AT 9:59 am
    • Ruth!

      You win at LIFE for this!! Great use, definitely will try.

      Muji September 19, 2013 AT 8:44 pm
    • Thank you..I will certainly try this!! Sounds really great!

      Ludi December 15, 2013 AT 3:13 pm
  • I forgot to mention – I juice for our family every morning, so I save carrot pulp every day. I juice all of the carrots first and then run the carrot pulp through again which is very fast and keeps there from being waste as the pulp will simply be dehydrated anyway. I set the pulp aside to dehydrate before juicing the other ingredients to make sure that I am only dehydrating carrot pulp and don’t need to clean out the juicer more than once.

    Ruth June 15, 2012 AT 11:25 pm
    • When I put the celery and cucumber pulp through again the Omega Vert juicer jammed. I was very difficult to take the thing apart and only a little pulp came out. I had to scrape out all the pulp with a fork. This was a bad idea!

      Helen July 5, 2013 AT 4:10 pm
  • he he he, makes me wish I had a juicer…

    Debra Kapellakis June 16, 2012 AT 9:07 am
  • I just get a spoon and dig in. Works for me :-)

    Ellie September 11, 2012 AT 5:14 pm
    • My dogs absolutely LOVE the pulp & I mix it in with their dog food for each meal! I also use it in my salads. (omega juicer)

      Patricia M. Teitelbaum January 10, 2014 AT 12:47 pm
  • I make fruit pulp smoothies, i put the pulp in a large cup add about a 1 1/3 cup of water and 1/4 cup of honey then put in the freezer for about 30-40 minutes and since i like them sweet I add another 1/4 cup or honey, but you can adjust to your preference.

    Will September 14, 2012 AT 12:16 pm
  • so glad I found this site! Can’t wait to try the crackers

    Vince October 2, 2012 AT 9:49 am
  • I have never even thought about fruit pulp as something that could be used. I have always just considered it trash! Haha. Thanks for all these cool ideas.

    Jesse October 6, 2012 AT 1:21 pm
  • I buy 5 lb. bag of carrots at Safeway for $3 then juice, yields about 50 oz. fresh juice iirc (much cheaper than Odwalla or Bolthouse plus you get the pulp free) and then mix the pulp into soup or just eat raw. Your stomach and intestines will thank you for eating the pulp – believe it. Seems like carrot and vegetable pulp might be tried for people with digestive troubles – Crohn’s, IBS, whatever else.

    believe vegetable pulp could also be used for feeding worms(excellent surface area to volume ratio for bacteria to feed on) and also of course as a compost ingredient or just add to garden beds directly.

    al nonymous October 9, 2012 AT 10:15 pm
  • If you cannot have egg whites just substitute flax seed jel. Here’s how I make it:
    2 C Water
    6 T Flax Seed
    Bring to a boil for a minute. Strain, saving liquid. Add another 2 C water to flaxseeds. Bring to a boil again. Boil for 3-4 minutes and strain. Add another 2 C water to flaxseeds. Bring to a boil again. Boil for 4-5 minutes and strain. Mix together liquids. 1/4 C is equivalent to 1 egg as a binding agent. Can be frozen for later use.
    I put 1/4 C & 1/2 C amounts in fold lock top sandwich baggies and then put them in freezer cartons, labeled 1 egg or 2 eggs. When I need eggs for the egg white qualities, I thaw the amounts I need.

    For binding in dark recipes, use 4 ½ t ground flax seed to 1/4 C water to equal 1 egg.

    Eileen October 18, 2012 AT 6:44 pm
  • This is so awesome!! Thanks for putting the time and effort into this!!

    Stormie November 8, 2012 AT 11:02 am
  • Wow. Lots of great ideas here! Luv it..
    Did smthg with carrot pulp for the 1st time today. Made a simple salad by adding a lil sesame oil, vinegar (unfiltered apple cider), then sprinkled sesame seeds over generously. Very easy and tasty. Was thinking would be better with roasted almond, but didn’t have any. Good balance of flavor with sweet, sour & rich nutty. And sesame seeds add great texture (almonds even more).
    And best of all, takes only a minute to make!

    Bugs November 10, 2012 AT 11:05 am
    • Sounds delicious! Thanks for sharing.

      Erin November 13, 2012 AT 7:56 pm
  • Thanks for the information. Our juicer arrives tomorrow. What about just putting some of the pulp in a blender and adding the juice back in for a smoothie like mix? Could also always heat it up as a soup should think.

    Reply November 11, 2012 AT 4:14 pm
    • A lot of people add the pulp into a smoothie. I use the juicer, though, to get all the nutrients from veggies without having to digest the fiber (I have a chronic digestive disorder) so I can’t do that. You should absolutely try it though.

      Erin November 13, 2012 AT 7:56 pm
      • My husband has Crohns Disease, sounds somewhat like your condition. I really need all the help and advice feeding him a vegan diet. For the most part my way of eating has helped him. But.. I eat tons of fiber.

        Maggie May 20, 2013 AT 2:59 pm
        • Hi Maggie, Different diets work for different people, but in general people with IBD do better on diets with lots of meat and animal fats, balanced with a good amount of easy to digest fruits and veg. You should do whatever helps your husband to thrive and feel his best, but consider looking into adding some animal protein into his diet. Personally, I was vegetarian for over 10 years and in retrospect it only contributed to my health issues.
          Best, Erin

          Erin May 21, 2013 AT 6:28 am
    • I use the vegetable pulp – spinach, beetroot, carrot, ginger and broccoli to make a soup.
      I fry some onions in 2 table spoon olive oil, add the pulp and 500ml hot water and 1/4 teaspoon of salt. Let it cook for 8-10 minutes. Once cooled, blend in a blender to achieve a smooth consistency. You can add black pepper e.t.c to season to taste.

      Fay April 22, 2013 AT 1:24 pm
    • I always use my veggie pulp in stocks, and alone for a straight vegetable broth. I bag my pulp and if not using right away toss it in the freezer.

      michelle L August 7, 2013 AT 7:24 am
      • I take the carrot pulp, mince some onion and celery very fine, some mayo and make a sandwich spread which the grand-kids scarfed down. Told them it was veggie Tuna Salad. LOL they loved it and asked for seconds.

        JJ October 12, 2013 AT 11:33 am
  • Awesome ideas. I just ordered my first juicer and I’m just wondering what is the best way to keep the pulp before you use it?

    Angela November 12, 2012 AT 12:42 pm
    • Angela, I just keep it on the counter top until I get around to it. If I haven’t done something with it by lunch time, I toss it out knowing that there’s another batch coming the next day. But, I’m pretty lazy about things like that. I imagine you can keep it in the fridge for a day or two just fine. Hope you love your new juicer!

      Erin November 13, 2012 AT 7:47 pm
    • I keep the pulp in the freezer. I use a plastic produce bag in my juicer to reduce clean up, once I’m done I just pop the bag and all in a ziplock and toss it in the freezer, it keeps like a dream. But it does add some moisture to it once defrosted so just adjust your recipes for moisture or Ive squished the extra water out after defrosting

      Shannon July 24, 2013 AT 5:57 pm
    • The pulp freeze great. I then use for what ever, mostly soup and sauces. I like adding it to spaghetti sauce, makes it sweet.

      Megan May 21, 2014 AT 5:24 pm
    • I keep my pulp in plastic containers. If I am not going to use the pulp right away I freeze it. I love using the pulp for veggie burgers.

      Hedy Noble June 29, 2015 AT 9:36 am
  • Thanks for all the info! I juice my leafy greens first then add that pulp to my morning blender for my smoothie. I also tend to separate my veggie pulp and my fruit (carrot and apple) pulp and freeze them for when I am ready to use them. Will be trying several of these recipes!

    Misty Pearson November 23, 2012 AT 12:19 pm
  • Thanks, Erin. We are loving the juicer! :D

    Angela November 26, 2012 AT 4:13 pm
  • I just started juicing the other day with my Magic Bullet. I began throwing my pulp into my Attain shakes in the morning. It gets chopped up pretty good so you can’t really tell from the consistency.

    Erin December 4, 2012 AT 11:31 am
  • Thanks heaps to you all. I just made my first veggie juice ever with my new juicer as I am wanting to detox for weight loss (saw the doco “fat, sick & nerly dead”which was so inspiring so I am giving it a go)
    I think they recommended using ORGANIC veggies, but I am not sure where to get near where I live and I suspect they would be alot more expensive.
    Great site & I look forward to trying some of these great ideas.

    Anna December 5, 2012 AT 2:17 am
    • Saw the same documentary, Fat, Sick & Nearly Dead. The recommendation on organic if you don’t have the money to invest in organic EVERYTHING is to put your organic $$ into fruits & veg that would otherwise eat where the _____-icides (pest, herb, etc.) AKA poison have made contact with your food.

      Example – Oranges get peeled, potatoes & carrots grow underground. > Less contact with pesticides/herbicides
      Lettuce, spinach, etc. will have direct application & will not be peeled, etc.

      Hope that helps (that’s what I go by when deciding where to spend my grocery money on organic or not.)

      Dani December 18, 2012 AT 4:51 pm
      • It’s very important to use organic fruits and veggies when you juice as EVERYTHING will be consumed in a super concentrated state. If you are curious about what produce is known to have more pesticide/herbicide/fungicide and all the other “-cides,” do a quick google search on “the dirty dozen.”

        Just because a fruit/veg isn’t sprayed directly, for example root veggies, doesn’t mean it is safer. After all, the soil itself is highly contaminated. So, conventional carrots etc are essentially growing for the entire life in a chemical soup bath. Also, some small farms aren’t certified organic but use organic methods. Certification is very expensive, so some smaller farms have difficulty affording certification. It’s best to build a relationship with your local food growers, and you may even be able to snag a great deal by buying directly from the farm and in large quantities (for juicing). Just a thought!

        Sarah April 8, 2013 AT 11:10 am
        • Thanks for the “dirty dozen” reference, Sarah…..good info.

          Jeff November 18, 2013 AT 5:14 am
    • my husband lost 55 lb on the “fat sick and nearly dead” diet and he dosn’t even like
      veggies !! i make him juice for breakfast and lunch every day, using carrots, spinach, apples,oranges,cucumber and i recently added weatgrass. i have never done anything with the pulp untill to day . I tried the quick bread today and was suprised at how good it was. thank you for the recipe.

      candace December 23, 2012 AT 5:33 pm
    • Hi Anna, I too have been inspired by Joe Cross’s fat sick and nearly dead doco. I’m starting next week! Happy juicing.

      Nix December 27, 2012 AT 8:53 am
    • I saw that too “fat sick & nearly dead” and i got my juicer 2 weeks ago for weight loss…loving these ideas. i have the pulp in my freezer waiting to use it somehow…i will keep reading!

      michelle leveillee February 2, 2013 AT 7:48 pm
      • Mine is also in the freezer awaiting use. I was just going to put it in my garden, but thought I could put to better use. thank you for all the suggestions!!! I cant wait to try them!

        jenn April 30, 2013 AT 2:57 pm
    • Just make sure to clean the fruits and veggies very good.

      MR March 1, 2013 AT 5:08 pm
    • You can purchase organic carrots from Costco, and there around the same price of $3.00 ?
      something a bag. I beleive if your going to juice for the benefits, you should use organic veggies, because your juice is concentrated, so your chemicals will be concentrated.or
      The farmers market is a good source for reasonable prices and organic veggies,also co-op health food stores are usally less than Whole Foods. I’ve also bought my carrots in bulk at sprouts.

      To your health!

      Wanda April 7, 2013 AT 3:31 pm
    • I know this is a few months later since your comment, but a chepaer laternative to organic is soaking sprayed veggies & fruits in a sink full of water with a decent splash of good quality cider vinegar. It will leach out many of the sprayed on chemicals, then just rinse under tap water & dry & voila a pretty good alternative to organic :)

      Susan April 7, 2013 AT 9:45 pm
      • How long do you let them soak? Thanks for the tip!

        Sue Stevens May 18, 2013 AT 8:49 pm
    • HI Anna, I too saw the documentary Fat sick and Nearly Dead. Wow right! But I don’t know where to find the recipes…do you?

      Karlene July 28, 2013 AT 12:23 am
      • Joe cross has a dedicated website now with all his reboot info. just google reboot with joe. happy juicing

        claire April 15, 2014 AT 3:34 am
    • That film among others opened my eyes and I started juicing cleanse yesterday. It is true the 1st 2 days are the worst. I have a family of 4 to feed to organic is too expensive for me but I did buy what I could at a farmers market! Good Luck and also check out Vegucated!

      Alicia August 20, 2013 AT 7:15 am
    • Costco carries lots of organic produce both fresh and frozen.

      Annie January 8, 2014 AT 9:37 pm
    • Anna if for some reason you can’t get organic veggies for fruits, just purchase the normal ones, then before you are ready to eat or juice then, get a big bucket (I have one only for this use) and filled with water – for every litter add 1 cup of apple sider vinegar – then put the veggies or fruit in it and let it soak for 10 min. All the pesticides and wax from the fruit/veggies will be gone.

      Carmen March 20, 2014 AT 7:07 am
      • if your not juicing organic dont juice at all whats the point in juicing gmo?talk about pesticides and contamination

        ss July 21, 2014 AT 8:13 pm
  • great as burger patty, spring roll, sausage, breads, dessert, soups or as is.

    jon December 5, 2012 AT 10:39 pm
    • Jon, I have been looking for a good veggie burger recipe forever, could you share? Thanks!

      Su December 6, 2012 AT 11:32 pm
      • Hi Su, I just found this website and was so excited. I popped out of my chair and ran into the kitchen to try and make some burgers. I used leftover carrot, beet, celery and ginger pulp, along with the almond meal from making milk. I added some onion which I diced and sauteed along with some garlic, fennel seeds and oregano. I also threw in a bunch of salt and pepper, ground up flax crackers, flax eggs and left over cooked rice. Then I added a tiny bit of liquid smoke and hot sesame oil and good amount of nutritional yeast. And for good measure I threw in some old dehydrated kale chips I had laying around. I am cooking them on the griddle. Yum. Let me know if you try it!

        Caryn January 22, 2013 AT 12:11 pm
  • I am horrified by what is in dog food and I LOVE my dog, so I have been making her food for a couple of years now. I add the pulp to her food and she loves it. basically I cook a whole chicken, de-bone it after it cooks (boiled in water), add the chicken and some rice or pasta to the pulp and she gobbles it down.

    Bobbi December 12, 2012 AT 1:12 pm
    • I also make dog food using the pulp. I buy ground chicken or turkey when its on sale for $1 a pound, brown it add water, brown rice and pulp let it stew for about an hour. I put it in greased cupcake tins freeze, then pop out into freezer bags.

      cindy April 19, 2013 AT 6:17 pm
      • I just started juicing and have been mixing the pump into my dogs’ food with yogurt. They love it!!! – one more than the other actually. But I feel good knowing that they are getting good nutrition as well.

        eli_capo August 5, 2013 AT 8:12 pm
  • I make faux spaghetti sauce with my pulp. Simmer with some broth and garlic & onions then stick blend it. Sometimes I add more herbs and also meatballs. I pour it over lightly steamed cauliflower. Next I may try sauteing the pulp in ghee, adding some meat it bone broth, simmering a bit and stick blending to make a roasted veggie-esque soup. Would probably add a dollop of yogurt & maybe chives.

    Natalie December 12, 2012 AT 9:52 pm
  • Thanks for the great ideas. I freeze the pulp. Just made some muffins with fresh pulp.
    Would like to try making a beet chocolate cake. Love the idea of making flour! A friend of mine just bought some sweet potato flour. Making it sounds like way more fun!

    Homestead survival.blogspot has great instructions for making pumpkin flour. Anyone ever tried juicing pumpkin or is it too hard?

    Gillian Roberts December 17, 2012 AT 4:05 pm
  • Great ideas! I have an idea and I’d love to see what y’all think of this one. I have never been successful at composting, for various reasons. However, I’m about to start seedlings for a spring vegetable garden. I am going to try using the pulp as a medium to start the seeds in. Any thoughts? Will this be too gross to do indoors? Should I add something to the pulp to make the seeds grow?

    Bobbi Shehan January 7, 2013 AT 8:56 am
    • Hi I work with kids and am always looking for new and interesting projects. I was wondering if any one got back to you about seedlings in pulp. We juice a lot compost (with lot’s of ingredients) and cook. The idea to grow in simple pulp…and or what? Hope to hear from you, Thanks jen

      jen April 22, 2013 AT 6:25 pm
  • All great ideas !! I freeze the veggie pulp in ice cube trays, and plop in a few into a tomato sauce, soup, stew, smoothie, or wherever you like.

    Steven January 16, 2013 AT 8:48 am
  • I saved the fruit pulp and mixed a spoonful into plain vanilla yogurt cups and topped with a little granola for a yummy healthy snack !

    Stephanie bailey January 17, 2013 AT 12:05 pm
  • I use my juicer pulp to make turkey loaf. i juice kale, parsley, cucumber, and cilantro in the mornings and save the pulp. After I down my green machine, as I call it, the pulp I save and freeze. I also add carrot pulp too. My family loves to make turkey loaf as ground beef does not agree with anyone and turkey has great protein and lower “bad fat” content. So here is my turkey loaf recipe:

    2 packages of ground turkey breast (preferably hormone free)
    1/3 of a large freezer bag of veggie pulp
    2 eggs
    1 cup of oatmeal
    1 tbsp of chili powder
    1 tsp of paprika
    1 tbsp of granulated garlic
    1 onion chopped or minced
    Salt and Pepper to taste
    2 cap fulls of apple cider vinegar
    1/2 tbsp of mustard dijon or regular (I make my own mustard which is easy)

    Now get your hands in there and mix things up. Be sure not to over mix as it turns the turkey into mush. Just fold it getting rolling the pulp and spices into the turkey. In a large loaf tin form the turkey mixture into the tin. Bake at 375 for an hour or until your thermometer reads 165 degrees. Allow the loaf to rest for 5-ten minutes covered. We make this loaf with salad or slaw and some mashed yams. I have a great mashed recipe with Tamari almonds if anyone wants it. Let me know how you enjoyed this super powered turkey loaf.

    Aaron January 17, 2013 AT 12:36 pm
    • A quart or gallon size bag?

      Sara February 25, 2013 AT 9:43 pm
  • I always have chia seed pudding on hand to add to smoothies. (Soak chia seeds for at least 30 minutes in almond milk, about 4 tbl per 1/2 cup, stir frequently, adjust to get a pudding texture). Today I stirred a little of my carrot/cucumber/lime juice pulp into the pudding. Wow! Carrot pudding. Very delicious.

    Then my husband took the rest of the pulp and added almond milk, butter, curry and blended for the most amazing curried carrot soup.

    Anne January 18, 2013 AT 1:05 pm
  • You forgot to include that you can add the pulp to your dog’s food… if they eat it!

    Franchesca January 19, 2013 AT 9:39 am
  • Could you please share the “best” type of juicer to purchase? I would like to purchase one as I use to have one a very long time ago, but there are so many on the market now. Which brand names do you have or like best?

    Diana Blair January 19, 2013 AT 1:43 pm
    • Diana, The annoying answer is….it depends. :) What do you plan to juice? There are basically two types of juicers, one is a centrifugal (sp?) type which is good for juicing carrots/apples/other chunky items. But if you plan on juicing any amount of greens/wheat grass/leafy things, you will want an auger-style. I have an Omega auger-style and love it. It handles the carrots and apples well enough, though certainly not as well as the centrifugal ones do, but it was important to me to juice my greens. I also like that I can use it for other things like making “ice cream” out of frozen fruit or nut butters or pasta (haven’t tried that one yet!).

      I recommend spending some time on YouTube. There are many videos that compare the different kinds and brands of juicers. I found the ones by John at to be the most informative, and I ended up buying our juicer through his website. Hope this helps you!

      Erin January 19, 2013 AT 10:38 pm
    • I use a Brevelle juicer. Only $99 from It works great!

      Ed Sweeney February 16, 2013 AT 5:43 am
  • thanks you are wonderful! My wife just started Juicing today. When I first saw all that pulp i ask if there any value left in that, that would be a waste to just throw it away, so i tried a little bit. it wasn’t too bad because i happened to like all the vegies that were in it. I put the rest in my salad i made for lunch today. But then googled and found all the ideas. so thanks! for your hard work in making my life easier.

    Kirby January 24, 2013 AT 10:58 am
  • Thank you for this wonderful site! I am still looking for the “right” jucer. I do have a smaller Krubs juicer, but do not like it. I live on a small ranch in northern Montana and raise llamas/alpacas, two goats, chickens, and in the winter also feed 23 wild turkeys that have no where to find food. I have started throwing out my pulp to them and they love it… so does my Aussie. This spring, I will try it on my young llamas as a vitamin additive.


    Diana Blair January 27, 2013 AT 1:36 pm
    • Nice to see someone like me, Diana. So sad to see animals w/o food. I feed my neighbors pet pig and he loves the pulp. I think I have a friend for life. However I’ve been checking out this site and its amazing. Think I might try the recipes for my-self also. There will be enough for all of us.

      renee March 20, 2014 AT 1:07 pm
  • I give the pulp to our guinea pigs (cavies) who love it. Up until i started juicing I was buying extra fruit and vegetables specifically for the guinea pigs. At least this way the family benefits too, and the guineas still get their vegies. If there is anything that I’m juicing that’s on the forbidden list of foods for guinea pigs then I just leave that food til last so it doesn’t contaminate their pulp.

    I came to this site searching for other ideas and I particularly like the idea of using the pulp in meat rissoles and vegie burgers. I’m also going to try using the apple, carrot and beet pulps in muffins.

    Terri February 5, 2013 AT 7:11 am
  • We juice the carrots and apples first; then set that pulp aside before juicing other fruits and/or vegetables. We buy Blue Buffalo dry food for our dogs. We add the carrot and apple pulp to their dry food, along with a little water. They absolutely love it! The left over pulp keeps in the fridge several days.

    I plan to try the apple and carrot pulp in my turkey/feta/spinach burgers.

    Bea February 8, 2013 AT 6:27 pm
    • Awww awesome! I was thinking I could feed it to my dogs too…we shouldn’t be the only ones eating well :) Thanks.

      Chef Steph March 21, 2013 AT 1:52 pm
  • I take the pupl – mostly from two juices – one is the mean green .. cucumber, celery, apple, lemon, Kale & ginger…and then I take the pulb form my carrot & beet juice and I use both of these with meatballs, meatloaf, soups, and sauces…. my son does not know he is eating them and we love the extra vegs and fiber in our fod….

    KImberly W February 9, 2013 AT 8:46 pm
  • Whooohooo!!! I’m sooooo glad to have found this site. I bought a Champion juicer (the kind my grand mother used) a few weeks ago and love it. As much as I love my juice I could not think of anything to do with the pulp except making soup and I hated it every time I threw it away. Never again. THANK YOU, THANK YOU. Everyone for all of the wonderful ideal. i’m thinking out of the box….Crackers! Who new.

    Regina February 9, 2013 AT 10:53 pm
  • I mix the carrot pulp with dates en and some grated coconut in the food processor (add dates until you get a sticky dough).

    Then turn the dough into little balls and roll through either grated coconut (keeps well in the freezer) or raw cacao. Yum yum! These ‘sweets’ will last for about 4-5 days in the fridge.

    Jolanda February 13, 2013 AT 7:27 am
  • My stepson informed me that in Europe they are curing cancer with carrots and spriolina. I have a dermatitis that I hope to cure with carrots. The Dr’s I have seen do not seem to think diet has anything to do with it. But in just two days of juicing I see a change. And the itching has subsided allot. Go figure! Any body else cured dermatitis? Let me know. I am just starting this journey.

    Rhonda February 15, 2013 AT 11:07 am
    • You must see the documentary Dying to Have Known, you can see the whole video on YouTube, or also if you have Netflix. There are two others on the same topic on Netflix, the Beautiful Truth and Gerson Miracle. It is about the Gerson Therapy which is an organic natural “diet” that remedies many ailments and almost every degenerative disease. I’m sure if it can reverse the effects/cure diabetes, heart disease and even cancer than your dermatitis doesn’t have a chance against it. I highly recommend this to anyone I believe will benefit and listen, share this with everyone you can as well! And good luck to you.

      Nina March 8, 2013 AT 12:28 pm
    • Rhonda,

      I cured myself of eczema several years ago after suffering 30 years with it. Japanese researchers discovered that drinking a liter of oolong tea per day can cure up to 80% of people who have atopic eczema. I started drinking it, and within a week, my chronic eczema started to clear up. I drank the tea for a year or two, then stopped, and my eczema never came back. It has something to do with the altering the eosinophils in your skin. Who knows, this might help your dermatitis if the juice regime doesn’t. Good luck!

      Rette May 10, 2013 AT 7:50 am
    • Rhonda, the European cure for cancer… is it important to combine carrots and spirulina? Or is it just having carrots and spirulina in your diet, together or separately not mattering?

      JS January 13, 2014 AT 2:54 am
    • Great suggestions on what to do with the pulp.

      I cured stage 4 colon cancer by drinking 5 cups of fresh carrot juice daily. In 8 weeks the cancer (two tumors between my lungs) stopped growing and shrunk slightly. In four months the tumors were gone. My book Curing Cancer with Carrots is about the cure and the science that is evidence for it. The book also is a help in talking with doctors and researching cancer info on the interenet.

      Ann Cameron July 7, 2014 AT 2:36 pm
  • Carrot pulp crazy? I just put it in my pancakes and now a pumpkin pie is cooking with gluten free flour and carrot pulp flour. The pumpkin part also has 1 cup of carrot pulp. I had a little pumpkin mix that wouldn’t fit into the pie so I mixed it with food processed dates more carrot pulp and coconut one cup of each [thanks Jolanda] then added a cup of homemade granola. It is baking in a pan with almonds evenly spaced stuck into the top. It sure looks pretty. I might put a little melted white chocolate on top when it cools. I will let you know how it turns out.

    Rhonda February 16, 2013 AT 9:34 am
  • Please be warned – I cooked up the pulp in some chicken broth and my husband and I had it for soup/stew over 2 days. He developed a bowel obstruction from all the fiber and was deathly ill for 10 days. I was fine. I am 62; he is 78 – and that probably has a bearing on what happened. Make sure that the individual can tolerate that much fiber.

    Jill February 16, 2013 AT 8:11 pm
  • I say skip the juice, skip the pulp, and eat real food.

    David February 22, 2013 AT 6:17 pm
    • You’re funny. I don’t agree with you but I like your comment.

      Johnny March 5, 2013 AT 1:25 pm
    • David, I am kinda like you. If you’re going to go to all of the trouble and expense to buy fruit and vegetables, then juice them, then go to all the work using all of the pulp in yet another recipe, then just grab and apple, pear, celery stick or carrot and eat the whole darn thing and save yourself all of the hours you’re spending in the kitchen.

      Steve July 26, 2013 AT 4:52 pm
      • You guys are kinda missing the point…most people don’t eat the recommended servings of fruits and veggies daily…juicing is an easy way to fix that! Also, bottled juice is loaded with sugar and all the fiber is taken out of it as they use fruit concentrates. You can make your own juice, and many juices can be stored in the fridge for up to a week and in the freezer for longer. I also cut my juice by adding filtered water so I’m still getting the vitamins/minerals and cutting down on the cost. The pulp is another easy way to add nutrients to stuff you’re already making, such as sauces, stews and soups!

        dave September 25, 2013 AT 2:03 pm
  • What a fantastic article! Thanks for writing this. I’m going to share as far and wide as I can.

    Janice Tanton February 23, 2013 AT 9:26 pm
  • I just got my new juicer today! As an experiment, I mixed the pulp (from carrots, kale, brussel sprouts, celery and an apple) in with some almond meal, an egg, and a bunch of seasonings (Italian herbs, celery salt, onion powder, soy sauce, and fresh ground pepper), and I fried it like nice thick pancakes in coconut oil.
    I imagine that this would be good with any juice pulp that doesn’t have too much citrus.

    Bona Magistra February 26, 2013 AT 10:38 pm
  • Great posts! I juiced my carrots and set aside the pulp to make carrot bread (not loaf bread but the kind at the holidays, ie cranberry bread by pillsbury). It came out of the oven beautifully…here’s the recipe..hope you enjoy it:

    2/3 cup of oil (i use coconut)
    3/4 cup of honey (i used agave syrup)
    2 eggs (can use your favorite substitutions here)
    1-1 /2 cups of carrot pulp
    1-1 /2 cups of flour (use your favorite)
    1 tablespoon of cinnamon (add whatever spices you like, i added apple pie spice from mccormick)
    1 teaspoon of baking soda
    1 teaspoon of sea salt
    1 tblspn coconut flakes (optional)

    Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well … pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2″ X 4-1/2″ X 2-5/8″) … and bake in a pre-heated 350°F oven for 60 to 65 minutes. I greased the bottom of my pan and it pops right out. Other’s have this recipe with raisins and nuts too. I sprinkled cinnamon and a few walnuts over the top before I put it in the oven..smells so amazing! One slice is filling! A great sweet treat!

    Michelle March 1, 2013 AT 2:38 pm
    • Michelle,
      Great recipe Carrot Pulp brea, I love it.

      Lorra December 3, 2013 AT 1:53 am
  • What is GAPS friendly??…..sorry, I did not catch it anywhere is it an acronym for something??

    Monica March 3, 2013 AT 1:46 pm
    • GAPS stands for Gut and Psychology Syndrome. GAPS is a diet with a lot of restrictions designed to heal a variety of disorders.

      Erin, one of the contributors to the Plan to Eat blog, has been on a journey through GAPS that you can read about here if you are curious.

      Christopher March 4, 2013 AT 9:27 am
  • I just got my juicer a couple of days ago. I’ve been gluten free for a year now, but juicing has opened a whole new world for me and my family. It’s exciting to see the pulp recipes here, thanks for all the helpful posts.

    Debz March 5, 2013 AT 7:38 am
  • When I get my juicer I will take the pulp and mix it with a spoon in my glass of juice.
    I need the pulp so that’s my solution

    Johnny March 5, 2013 AT 12:53 pm
  • some of it is really great as an addition to salads
    carrot & beetroot especially

    pixienix March 15, 2013 AT 11:43 am
  • If you can’t have eggs, have you tried replacing eggs with a slurry of chia seeds?

    Great ideas! Thanks!

    Chef Steph March 21, 2013 AT 1:45 pm
  • We received our new juicer a month ago. I do mainly greens and carrots, (but fruits also) and the Omega 8004 is what I bought. My advice is to check out you tube videos also, and to check out Bed Bath and Beyond for your purchasing place. Very reasonably priced, plus you can get 20% off with a coupon!

    I have MS, and after juicing for almost two months, I notice big improvements in my health, and I’m thrilled!!! This will be a lifelong adventure for me!!

    As I was fixing my husband a steak one day, it occurred to me to throw a bunch of the pulp in the pan as his steak cooked. He LOVED it!!! I was proud that I thought of that!!

    I’d like to make crackers from it, but the recipies I have found are a bit more complex than I’d like, so I’m still looking!!!!!!!!

    GladImSaved April 2, 2013 AT 2:45 pm
  • My fiancé and I are replacing breakfast and snacks throughout our day with juice–we bought the Omega 8005 (which, by the way, was not nearly as pricey as we thought thanks to a Bed Bath and Beyong 20% off coupon) and are experimenting with some amazing juices. I JUST put a loaf of carrot-apple bread from this morning’s Lemon Ginger Zinger (see and it smells amazing…thanks for all the suggestions! Can’t wait to start using this pulp for something useful!

    Maggie April 12, 2013 AT 6:49 am
  • Also dealing with MS and hypothyroid and eczema and starting to see little improvements here and there.
    Has anyone tried fermenting pulp? our juicer isn’t the greatest, just a midrange model, and leaves some chunks and juice behind. i’m starting a batch of kimchee from juiced carrots, ginger, radishes, and purple cabbage that should be a good sandwich spread if it works out.

    a. nonnie mouse April 12, 2013 AT 8:43 am
  • Assuming I’ve juiced the “appropriate” vegetables, I stir it into (vegan) sour cream, along with some herbs/spices, and use it for a vegetable dip! Better than using that dried vegetable soup mix . . .

    Miss Havisham April 12, 2013 AT 11:06 am
  • Hi!
    Thanks for the ideas.
    I’ve been eating my pulp because I find it’s such a waste to throw it away. My juicer separates the fruits into three: hardly any juice, quite a bit of creamy pulp, a lot of dryer and more coarse pulp. The creamy pulp is very pleasant to eat on its own but the coarser one isn’t.
    I tried making a “shake” adding yogurt and honey but it wasn’t that tasty due to its consistency.
    Now I’m looking for a milkshake machine hoping that it makes delicious “shakedrinks” with the pulp.

    Maria April 15, 2013 AT 8:49 am
  • I really like my fruit pulp mixed with a creamed banana it is like a desert, also, I put it in the blender and make smoothies along with frozen bananas and V8 Strawberry Banana juice, and like so many other use it in muffins, loaves, and soups. Don’t waste it, to many health benefits in the pulp.

    Betty April 15, 2013 AT 12:46 pm
  • I don’t remember the amounts to use, or if it even matters, but years ago I found a recipe for using the pulp to make pasta. I think you just mix the pulp with the egg, then blend in the flour. You really don’t taste a lot of difference, but makes pretty colored pasta. You could dry and grind the pulp then mix it with flour as well.
    I am planning on making some veggie powders from some of the pulps. If nothing else, they will add color to a variety of dishes.

    Melissa April 17, 2013 AT 8:49 am
  • Thanks so much for your inventive ideas! I feel so guilty throwing it all away and have a freezer full of frozen pulp. Will try them all!

    Sherrie Saadeh April 20, 2013 AT 8:58 am
  • I’m not clear why all of you are juicing, if not to remove the extra fiber but keep the nutrition. If you’re simy eating the pulp (by itself or cooking with it), then what’s the benefit to juicing?

    Ted Sarvata April 22, 2013 AT 11:27 pm
    • Your body can absorb the nutrients from the juice a lot quicker and easier – plus you get to eat a variety of food you might not otherwise. And you might not normally eat the skin / peel either, which you do by using the pulp in these ways!

      Sarah March 31, 2014 AT 3:56 am
  • I juice vegetables which I would not eat raw and thereby get the full nutritional value from them rather then lose a large percentage of those nutrients through cooking. (never mind the fact that i don’t like cooking ;))

    Today after reading this article I took the pulp i had left over from a couple of potatoes, yam and carrots and mixed it up with some handy spices (garlic, celery salt, paprika, pepper) and mixed with some chopped onion to form a patty which i threw in the fry pan with some oil.
    Topped with some barBQ sauce, Worchester and sauerkraut it made for a not bad lunch instead of more filler for the compost.

    Thanks everyone for the ideas.

    Arie May 4, 2013 AT 10:42 am
  • My favorite pulp recipe so far has been to add it to slow cooker meats – ground beef for sloppy joes or a pork roast – pulled pork! Since I love to cook for friends, this allows me to double any recipe with out doubling the cost of meat. Last night I put my carrot, celery, apple pulp in the bottom of a crock pot, put a pork roast on top, added a little apple juice and 8 hours later we had amazing pulled pork!!

    Shannon May 6, 2013 AT 8:39 am
  • You could put fruit pulp in ice cream too :)

    Debbie May 14, 2013 AT 10:18 am
  • After juicing today (cucumber, carrots, apple, kale, celery), I mixed the pulp in a bowl with 1 can of tuna (in water, not oil), 1/3 cup of Italian bread crumbs and my favorite seasonings. Then added one egg. When the ingredients were thoroughly mixed I formed it into about 4 – 3 inch patties and cooked them in a little olive oil in a frying pan the same way you would do a crab cake and they were delicious! canned salmon would probably be even tastier.

    Between what I made today and the recipes contributed here, I don’t think I’ll be throwing much pulp away in the future.

    Thanks all!

    Renee Stout May 14, 2013 AT 5:26 pm
  • Thanks for the cracker recipe – all set to make it but when I googled nama shoyu I read that it has MSG which I avoid. Just an fyi.. and maybe that is misinformation. I am not vegan but find I feel good after eating such food. HMMM. is it a message for me?

    boleña May 15, 2013 AT 1:35 pm
  • This is wow, so amazing everything that u can use for 2nd time, love it!!!!!!

    ronalda May 16, 2013 AT 4:42 am
  • Great ideas! I have been giving to my horses & chickens. First time I gave to my free range chickens, came back few minutes later & all gone ! thought WOW as there are only 2 (others were killed by a varmit) -next day put in a pile again & watched – Lo & behold here comes my 95 lb Golden Retriever who scarfed it up – Hahaha made a few adjustments as “Lupo” gets enough while I am making my juice smoothies – he LOVES any kind of raw veggies & fruit. BTW I adopted him, hence the strange name – I mean HELLO who names a Golden Retriever “Wolf” ??? LOL

    Maureen Keller June 3, 2013 AT 10:31 am
  • I checked the website I loved the tabs of health benefit and health conditions. I suffer for high cholesterol and Hypothyroidism. I bought my juicer 2 weeks ago, so I am experimenting myself. Please tell me, do you know any other page that mention health conditions and what vegetable is proper to tread?
    I also want to mention, I am really thankful for your “pulp expertise” I was feeling guilty throwing that away !

    Erika June 16, 2013 AT 4:06 am
  • Wow, great! I like your ideas. I was so sad when throwing away all this pulp and feel that I waste too much of the products. Now I know what I can do with it. You helped me.

    David June 22, 2013 AT 7:14 am
  • Since I do not do much baking, I give the pulp to my dogs, just mix it in with their dry dog food twice a day and they love it. It’s really great for them, loads of fiber and lots of micro nutrients. Just be sure to stay away from grapes…..they can be deadly for dogs. Most everything else is just fine for them, especially beets and ginger. Even oranges, limes and lemons. I generally juice apples, pears, oranges, ginger, beets cucumber, greens (lots), celery, and carrots. My German shorthair used to get pain meds for arthritis every day but have not had to give her any since she’s been getting the pulp.

    Marcos Torres July 6, 2013 AT 12:58 pm
  • Great article. I recently made the Juice Pulp Quick Bread and it was fabulous! I love the use of minimal ingredients and it came out so moist. I used honey instead of brown sugar, giving it the perfect sweetness. I’m trying out the crackers today!

    Ashley July 8, 2013 AT 12:29 pm
  • I have stirred some honey into my fruit pulp today, the spooned into ice lolly moulds and frozen. Lovely healthy lollies for these hot summer days!

    Elizabeth Rose July 14, 2013 AT 1:49 pm
  • I bought a juicer about 2 months ago. Every morning I take 2 to 3 apples, 3 to 4 carrot sand kale, beet greens, Swiss chard or spinach and make the best juice I’ve ever had. I haven’t thrown any pulp out.yet. I’ve added it when I sautéed my veggies for vegetable soup and it thicken it and flavored it so nice. I mix it in a carrot or spice cake mix and add some sour cream for added moisture and frost with cream cheese frosting. Yes, it’s delicious. I added in to bran muffin mix and made delicious muffins. I made some soup stock and froze it, just add the meat and broth and your ready to go. Now that we’re having this terrible heat wave we’ve been consuming tons of delicious fresh lemonaid. One large lemon ran throug the juicer will make 64 ounces is lemonaid ( after adding water and sweeten to taste). Then I save all that lemon zest and freeze it – lemon bars galore this winter!!!! If you don’t own a juicer , buy one, you’ll never eat or feel as good in your life!!!!!

    Jill July 18, 2013 AT 11:25 pm
  • After I make Carrot/Apple Juice I make Carrot Raisin Salad:
    Add crushed pineapple and a little juice to make the carrot pulp juicier. Add raisins and voila! Salad without the added fat and calories of mayo. A lighter “salad”, too.

    After making Apple Juice: Make Apple Butter… Take the pulp and add a little water some cinnamon (I use quite a lot) and ground cloves plus (if apples were not very sweet) one may add some raw/unrefined type sugar. All desired amounts according to one’s taste. Mix it all up and place in roaster type pan (I use a non-stick PFOA free pan)… spreading out as thin as possible. Cook in oven uncovered for 4-6 or more hrs. (the thicker the mixture the longer it takes to become Apple Butter. I use the lowest oven temp. but not higher than 200 degrees. Stir often to be sure it isn’t burning to pan. Or if oven is very low and “pulp” mixture is thick it can stay in oven overnight (like my grandma used to do). As it cooks it turns darker and darker and the house smells wonderful! When done cooking, place in small glass jelly jars and freeze until ready to use. It will keep in refrigerator for several weeks but it never lasts that long since it is so-o-o-o yummy!

    Merri Rosales July 29, 2013 AT 3:43 pm
  • I have a few questions about this. I am considering buying a juicer. I want to have a plan for using pulp, I just am not comfortable with throwing such edible material away.
    I understand that when fruits and veggies are juiced, one does not spend a lot of time peeling (carrots for example) and only minimal washing is used. Is that right? So, the pulp can be used without peeling and excessively washing prior to juicing?
    Or, how much do you all actually clean fruits and veggies prior to juicing?

    Joy August 8, 2013 AT 8:20 am
    • Joy, Much of what we juice in the summer comes from our own garden, so I just give it a quick rinse in cold water to remove any dirt and bugs. Things from the store, I wash a little better, even though it’s still organic. I’m more concerned about bacteria from produce handlers.

      In either case, though, I don’t peel what I juice. So many nutrients to be found in the peel and just under the peel! Especially in thin-skinned veggies and fruits.

      If I was using non-organic produce, I’d probably peel them, especially the ones notorious for chemical contamination (apples, cucumbers, etc)

      Hope this helps!

      Erin August 9, 2013 AT 1:19 pm
  • I have been inspired by all your posts. I have a VitaMix and also a great juicer. I’m wondering if any of you have any tales to tell regarding Parkinsons’s disease. My husband has been recently diagnosed and I’m wondering if there are any stories to indicate that juicing has been beneficial. I do realize that good nutrition is always first on the list…but juicing in particular? I’m anxious to hear from anyone who has had this experience.

    I have a meatloaf in the oven right now that I mixed this mornings carrot, celery, romaine, apple and basil pulp. I’ve not done that before. I have had some nice results with muffins and breads.

    Also, my oven will not allow me to set it under 250 degrees. How do you all get yours down to 200? I am considering a dehydraytor. Thanks again for all the info. God Bless

    jendee August 25, 2013 AT 4:01 pm
  • One of the most effective ways to use all the remaining pulp after juicing is to completely dehydrate it then to grind it down to a very fine powder in a coffee grinder or food processor. This could practically reduce 5 lbs of pulp into 1/2 lbs of green powder that could be gradually added back to shakes, soups or anything mentioned above. This is also a great way to lose weight, since once water is added to the pulp powder it expands back again making you feel full longer. However, even if the pulp powder have very minimal water content, it’s still recommended to keep it in the freezer.

    Z September 9, 2013 AT 8:09 am
  • I just finished making the quick bread recipe (except I made it as 12 muffins instead) and WOW they are so good. This will go into my regular rotation for sure. I’ve been feeding the pulp to my hens but I think I’ll be keeping more of it for myself now! Thanks for all the ideas.

    JJ September 16, 2013 AT 9:41 am
  • Thanks all, my first juice tomorrow , great ideas for the pulp!! :)

    Jules September 21, 2013 AT 4:20 am
  • Awesome ideas! I just started juicing (in the past I have used the NutriBullet), and I feel so guilty about throwing away the pulp. I’m excited to try some of the recipes in the post and the comments. Thank you!

    Candra Evans September 24, 2013 AT 7:09 am
  • I use our juicer pulp for many things like cakes and muffins and thanks for all the above new ideas…but I also make lots of yummy frozen treats with them for our hot summers like ice blocks. I use coconut milk or cream and stir through fruit pulp and freeze! Easy!
    I make excellent coleslaw with veggie pulp and even put it on salad sandwiches. An awesome fresh, healthy lunch. Juice on!

    Nicole September 26, 2013 AT 8:12 pm
  • You are a very smart and talented writer! Thank you so much for your great post and pictures are really very awesome. Great post.

    David October 15, 2013 AT 8:00 am
  • Just a bunch of fiber really. Personally, I’d rather just compost it.

    DM October 21, 2013 AT 6:01 pm
  • The first time I used the juicer (two days ago) I made a combination of celery, carrot, apple and ginger. I looked at the pulp and saw coleslaw. I added a tiny amount of dressing and served it. It was a tasty last minute addition to dinner.

    Elke October 23, 2013 AT 1:17 pm
  • Thank you for the good write up. Making fresh juice from whole fruits and vegetables on a regular basis can burn 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 second-hand thrift store juicer.

    David October 25, 2013 AT 1:00 am
  • I juiced some broccoli and cauliflower and green squash for breakfast today- then i thought why not use the pulp for my omelette – so I did- with some goat cheese mixed in- I had a hearty Sunday breakfast!

    Len Cu November 3, 2013 AT 10:11 am
  • I just blended my garden grapes strained the juice and refrigerate it. I drink a glass or 2 daily Because I did not add any sugar or cook the juice i wonder how long it will last in fridge. ? Also the pulp is in the fridge lots of it !!! uncooked. what to do with it. The grapes had seeds.Pulp is now 2 days old is it safe to use?

    mary walishko November 6, 2013 AT 10:55 am
  • So excited as I just put on the counter our new red Omega 800 NC right across from our Vitamix 750 Pro I use daily. I wanted to ask for specific help in finding a juice strainer like John Kholer uses in his YouTube videos with the Omega 800NC and 8006…I’ve been searching & can’t find it anywhere online. I’d like to thank everyone here for really encouraging info on uses for pulp…. I am taking care of mom (88) with Alzheimers & other nutritional issues(also MS, severe Osteoporosis…) it is so difficult for her to digest blender things(we use Enzymedica..Digest Gold–it helps with meals…& we use HCL after meals….) . I am just so uplifted with finding this site and everyone’s posts… I have malabsorption issues & other things myself & feel many contributions here are going to help me.
    Thank you so very much. Best to all! Hope you know of the strainer…:)

    VitaZgal (Nancy) November 13, 2013 AT 10:10 pm
  • I am presently awaiting replacement lid for my juicer ,however a while back -I made vegetarian burgers from the pulp I had from juiceing…I believe I used beets, carrots celery.. for the juice then shredded some sweet potato & chopped some onions &garlic seasoning as well as Lee& Perrins sauce salt & pepper added egg & oatmeal(some mashed tofu) mixed then BBQ’d them used a favorite BBQ sauce & had the best veggie burger I could have ever expected…This would also make a god veggie loaf especially since beets \7 carrots give a good impression of a “meaty” consistency.

    Karen November 23, 2013 AT 8:14 pm
  • I typically juice carrot apple beet and ginger. I mix the pulp into canned salmon and mayonnaise to make a salmon “salad”… It’s a beautiful pink colour and my family loves it. I have also made “carrot cake” with the carrot apple ginger pulp and borscht with the beet pulp.

    Lisa December 3, 2013 AT 12:58 pm
  • I am just bought my juicer yesterday, I was recommended a fluid diet to resolve some digestive issues. I am really looking forward to being able to introduce more solids, and I love to make meals with lots of veggies. It immediately occurred to me that cooking time for soups and sauces could be greatly reduced by sautéing the pulp first, and adding the juices after the solids have been softened. It should allow a busy person to produce allot flavor in less time.

    Blanche December 31, 2013 AT 2:19 pm
  • Thank you for sharing this Erin. I enjoyed reading your ideas. Very interesting and funny. I had been eating the pulp by the spoonfuls. That only lasted two days before I gave up. Then it went into the trash. I felt I was wasting some really good stuff. But after reading your article, I ran to the kitchen, took out the dehydrator and started making the cookies you recommended. Thank you! God bless you and yor family. :)

    Gilbert-Ian January 2, 2014 AT 2:35 pm
  • Just got a juicer and thought I was the only one that looked at the pulp and thought, “I could make a salad out this.” Now I know I can! Any idea if substituting gluten free flour what the ratio would be to regular or whole wheat flour in the bread recipes?

    Shannon January 3, 2014 AT 3:41 pm
  • I put my pulp in ice cube trays, freeze and use later in my smoothies.

    Ken January 6, 2014 AT 12:23 pm
  • I am curious about how long a juice can be refrigerated, yet still hold its nutritional value. I prefer making more than one juice at a time, but I don’t know how many I can make and have them still be beneficial when I’m ready to drink them. Any fact-based knowledge to help me out? I’ve been advised by people who just give opinions (and they don’t know any more than I, I don’t think), but I want to hear from someone who KNOWS what they’re talking about.

    Thank you, in advance, for whatever help y’all can give me.

    JS January 13, 2014 AT 3:01 am
  • I got my juicer out for the first time in over 3 years..and didnt want to throw away the carrot pulp so I went in search, found this recipie and this site..what a great group of folks here..Hope you like this recipie

    3/4 cup of water
    1 cup of carrot pulp
    2/3 cup of vegetable oil
    2/3 cup of honey
    1 egg
    2 cups of whole wheat flour
    2 teaspoons of baking powder
    1/ 2 teaspoon of sea salt (optional)
    1 teaspoon of pure vanilla extract
    1/2 teaspoon of pure lemon extract
    Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven. Happy eating!

    I didnt have any wheat flour handy so I used Gluten Free Flour.
    These cookies were surprisingly delish!

    Kinda January 15, 2014 AT 6:55 pm
  • Oh I forgot..I also substituted 1/2 of the veg oil with coconut oil

    Kinda January 15, 2014 AT 8:46 pm
  • My suggestion is halfway between the mac and cheese idea and the cream cheese one: fold your veggie pulp into the ricotta filling for lasagna, stuffed shells, or homemade ravioli. Be sure to wring out the last of the water first!

    You can also mix it with ground meat and shredded cabbage for egg rolls and mandu (Korean dumplings).

    Chloe January 24, 2014 AT 3:14 pm
  • My sheep love the pulp

    Hazel January 30, 2014 AT 6:40 am
  • why not just dehydrate it and turn it to powder than add it to anything that way. ..spinach powder in brownies…..child friendly yummy yet healthier or add the powder back into your smoothies some skins such as lemon , orange, kumquats, blueberry and grape have more nutrients in the skin powder and add to everything

    brandie February 2, 2014 AT 9:24 pm
  • Veggie Flapjacks:
    I have just mixed celery, apple and cucumber pulp with oats, cheese and a little margarine. I shaped the mixture into small scones and baked in a hot oven for about 20 minutes. Really yummy!

    Rosemary Milne February 14, 2014 AT 12:59 pm
  • P.S: Veggie Flapjacks: I forgot to mention that I added a sprinkling of mixed seeds and pulses…not essential, but it makes for a nice texture!

    Rosemary Milne February 14, 2014 AT 1:02 pm
  • Thank you so much for posting this, and also love the comments section. I learned so much! Saved a pound of carrot pulp and will be making sandwich spread and carrot loaf. :)

    Kristina February 15, 2014 AT 6:38 pm
  • It may not be your recipe, but I just tried the sandwich bread with the pulp and it’s a mess of crumbles baking in my breadmaker right now. Does the pulp have to be a certain moistness? Because I always run it through the juicer twice, so it’s pretty dry. Any suggestions?

    Sarah February 16, 2014 AT 5:24 pm
  • if you can not do eggs, use ground flax seed meal instead….or just skip the eggs in the pancake recipe…..

    carol February 19, 2014 AT 7:36 pm
  • How about freezing it in a covered ice cube tray? Then you can add a little or a lot to whatever you are making. I am new to this and am going to have to be sly sneaking it in to my recipes.

    Tanya March 5, 2014 AT 8:43 am
  • If you are going to juice, and then eat the pulp – then the obvious question is why not just eat the whole fruit or vegetable? Seems odd to separate it, then eat them both separately.

    Waddy March 21, 2014 AT 2:19 pm
    • Not at all. The juice tastes amazing and goes directly into the bloodstream, while the pulp makes for incredible baking. By separating the two it allows us to eat so many vegetables that we never would have tried on their own.

      Christopher March 25, 2014 AT 11:19 am
      • Why not just use a blender like a Ninja and drink ur juice along with the pulp at the same time instead of consuming seperately?

        angie April 30, 2014 AT 6:04 pm
  • Love these ideas, thanks everyone!
    One of my pups loves the pulp, the other, not so much. I feel terribly guilty throwing out the pulp.
    I have made healthy carrot cake muffins, modified a bit from a recipe I found online somewheres:
    3c carrot/juice pulp (I recommend carrot/apple/pineapple, mine had orange pulp in it too, BLECKKKK!)
    1/2c unsweetened applesauce
    1 egg
    1/4c coconut/almond milk (whatever suits you)
    2-4 Tbls agave nectar
    2tsp vanilla
    1 1/4c whole wheat flour
    1.5tsp cinnamon or pumpkin pie spice
    1tsp baking powder
    1/2tsp baking soda
    Raisins or nuts if desired
    Mix everything in a bowl. Pour into muffin pan (I like using liners). Bake at 350* for about 20-ish min. Makes 12. I cool them and freeze in a bag. I take one out and put it in the fridge the night before I want it for breakfast. Delish!

    The other thing I looove is Indian carrot pudding–gajar ka halwa, I think it’s called?–carrot pulp stewed with milk, ghee, sweetener, and cardamom. I have yet to try it though!

    Kelly March 22, 2014 AT 7:46 pm
  • Fantastic ideas, I usually freeze my juicer pulp, and use it at a later date for soup stalks and stews. I made a stew the other day, and it was delicious. With all the different pulps, it taste amazing. Thanks for your ideas.
    Cheers Paul. :-)

    Paul Huseon` March 24, 2014 AT 11:45 am
  • I use it as the meat in my tacos. It works great and with a little guacamole my husband and I make a meal of it.

    Janet March 31, 2014 AT 3:07 pm
  • Wow! I love the recipe. I want to try this recipe. Thank you for this post.

    juicer 3 April 2, 2014 AT 1:36 am
  • Thanks so much! We just made the muffins and my little guy is happily munching away right now! I’ve also heard of people making pizza crust but I haven’t tried it. I’ll try the crackers next time! No more composting pulp for me!

    Hannah May 1, 2014 AT 12:29 pm
  • I save the carrot pulp and add it to my dogs’ food. They love it! Just be careful if you juice a bunch of veggies together because some are not good for pets, ie. peppers, onions, garlic.

    sherry May 14, 2014 AT 11:06 am
  • i just put them into the oven mixed with one egg and ate it with low fat yogurt it was delicious!

    Ana May 18, 2014 AT 10:19 pm
  • Buy a VitaMix insted!

    Sabrebird July 19, 2014 AT 1:26 pm
  • With my pulp I make meatballs, meat loaf, and stock, I put carrots in cookies, apple in brownies and they both are very chewy! I also save celery and put it in jambalaya, And add greens to my balsamic vinaigrette salad dressing. This is a trick I did to see if my husband would notice, but I dried the pulp in the oven and sprinkled it over his dishes like seasoning, It made it look beautiful and he loved it. Also…cocktails! Shake it in there and it’s great.

    kate January 29, 2015 AT 9:17 am
  • Personally I made veggie patties from my green juice pulp. Since I don’t eat eggs. I add flax ground and chia seeds as a replacement. Also add a bit of arrowroot/almond/coconut flour for texture. Choose your favorite.
    I do freeze my extra pulp for future use.

    Betty Vega July 13, 2015 AT 12:19 pm
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