After a few sessions of juicing, you may notice the large amounts of pulp that you are probably discarding. This can seem like a huge waste to many people; and it is. The pulp that your juicer so conveniently sets aside for you has many uses in numerous recipes, especially for adding fiber and moisture. Maximize your juicing experience with the following pulp uses.

(1) Baking recipes can almost always benefit from the essence of your fruit (and veggie) pulps. Cookies, cakes, and muffins are made moister and more nutritional with the added fiber.

(2) Adding it to your ground meat recipes such as meatloaf, meatballs, etc can add essential nutrients as well as flavor dimension and moisture. 

(3) Sneak it in to your kid’s food. We all know how picky kids can be, sneaking pulp into their spaghetti-o’s or macaroni is easier then trying to cut up miniscule sized carrots.

(4) Make homemade treats for your dog or cat. *be sure to check with your veterinarian first*

(5) Pulp can be added to soups, sauces, smoothies, drinks, popsicles, oatmeal, etc.

(6) If all else fails, use it as compost in your garden.

Juice pulp is safe for up to 24 hours in the refrigerator. Feel free to freeze it for up to one month for later use.

Pulp Cookies
1/2 cup pulp (apple and carrot work best)
1/4 cups water
1/4 cups vegetable oil
1/3 cup honey (vegan substitute: Agave Nectar)
*substitute 1/3 cup brown sugar for honey if sweeter cookies are desired*
1 egg, beaten (vegan substitute: Ener-G Egg Replacer)
1 cup flour (preferably whole wheat)
1 tsp baking soda

Preheat oven to 400 degrees F.

Over a medium saucepan, heat pulp and water. Allow it to simmer for 5 minutes while stirring.

In a medium bowl, mix the remaining ingredients. Stir in the heated pulp.

Spoon out dough on a greased cookie sheet. Bake for 12-14 minutes.