Making the most of your fruits and vegetables is not only economical but, in this era of economic slowdown, it is practical as well. So when you make yourself a glass of your favorite juice from your juicer, be sure to save the fruit and vegetable pulp to make use of these great recipes. Here are some great recipes to try.

Carrot Pulp Cake:

Ingredients:
1 lb. (450 g) carrot pulp  
8 oz. (225 g) pineapple pulp 
2-1/2 cup (310 g) all-purpose flour 
1-1/4 tsp. (5.75 g) baking powder
1 tsp. (4.6 g) baking soda
1-1/4 tsp. (3 g) ground cinnamon
4 large eggs 
1-1/2 cup (300 g) granulated sugar
1/2 cup (100 g) light brown sugar
1-1/2 cup (350 mL) canola oil
White Cream Frosting

Instructions on how to Cook:
First make the cake blend by mixing in granulated sugar, brown sugar and the eggs. While you can mix the canola oil then stir, it is much better to sprinkle the canola oil when stirring.
Fold flour into the mixture.
Now add all  the ingredients and mix them.
After thorough mixing, pour the mix into a greased baking tray and bake at 350 F for 40 minutes.
Let it cool.
Top it with the frosting.

Carrople Muffin:

Ingredients:
3½ cups carrot pulp (7 carrots)
1 cup apple pulp (3 apples)
1 cup castor sugar
2 teaspoons cinnamon
6 egg whites
1 tablespoon vanilla essence
½ cup oil (olive, grape seed or canola)
1½ cups almond, chopped
3 cups whole wheat flour
1 tablespoon baking soda

Instructions on how to Cook:
First make the muffin blend by mixing in wheat flour, baking soda, oil and the eggs whites.
Fold flour into the mixture.
Now add all the ingredients and mix them.
After thorough mixing, pour the mix into greased baking cups and bake at 300 F for 30 minutes.
Let it cool.

Be creative with the suggested recipes and add your own twist to it!