Recipes Using Juicer Pulp

Berry Muffins

3 cups of carrot pulp
1 cup of pineapple pulp
1 cup of sesame or olive oil
3 eggs
1 cup of honey
3 cups of whole grain flour
1 tbsp baking soda
1 tsp of nutmeg (optional)
1 tsp of vanilla
1 cup of fresh or frozen berries of choice(blueberry, blackberry, strawberries)

Mix the carrot and pineapple pulp together. Add the honey, eggs, vanilla, oil and mix. Add the dry ingredients. Stir in the berries. Pour into muffin cups or greased muffin tins. Bake for 45 minutes at 350 degrees.

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Pineapple Carrot Muffins

3 cups of carrot pulp
2 cups of pineapple pulp
1 cup of sesame or olive oil
3 eggs
1 cup of honey
3 cups of whole grain flour
1 tbsp baking soda
1 tsp of nutmeg (optional)
1 tsp of vanilla

Mix the carrot and pineapple pulp together. Add the honey, eggs, vanilla, oil and mix. Add the dry ingredients. Pour into muffin cups or greased muffin tins. Bake for 45 minutes at 350 degrees.

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Apple Muffins

Makes about 24 muffins.

This is a super dense muffin. It has a consistency similar to a mix between a scone and a heavy muffin. It's not a fluffy muffin, but still a good breakfast! It will surely keep you full!

3 cups of apple pulp
1/2 to 1 cup of sesame, olive oil or grapeseed oil
3 eggs
1 cup of honey
3 cups of whole grain flour (white is okay too)
1 tbsp baking soda
2 tsp of cinnamon (optional)
1 tsp of vanilla

Mix the apple pulp with the honey, eggs, vanilla, oil and mix. Add the dry ingredients. Pour into muffin cups or greased muffin tins until it is 3/4 full. Because it's so thick you won't be pouring but scooping... Bake for 45 minutes at 350 degrees. Let cool and dig in!

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Make Your Own Juice Pulp Muffins

Use any combination of fruit pulp you have on hand to make your own muffins. You really can't go wrong!

4 cups of any fruit pulp
1 cup of sesame or olive oil
3 eggs
1 cup of honey
3 cups of whole grain flour
1 tbsp baking soda
1 tsp of nutmeg, cinnamon or spice of choice(optional)
1 tsp of vanilla

Mix the fruit pulp with the honey, eggs, vanilla, oil and mix. Add the dry ingredients. Pour into muffin cups or greased muffin tins. Bake for 45 minutes at 350 degrees.

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Grapefruit Pineapple Fruit Topping

Use this topping on pancakes, waffles, sorbets and ice cream!

1/2 cups of pineapple pulp
1/3 cup of grapefruit pulp
1 tablespoon of honey
1 tsp of lemon zest

Mix all ingredients and chill. Serve as a topping!

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Pulp Ice Cream/Sorbet

My favorite of the recipes using juicer pulp. Take 3 cups of pulp from any sweet fruit. Peaches, pineapples, pear, apples and berries all work well.

Freeze in an ice cube tray. When frozen, mix in a blender with 4 ripe bananas until it is the consistency of sorbet. Serve immediately.

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Banana Carrot Cake

2 cups of self rising whole wheat flour
1 cup of soft brown sugar
1/2 cup of sunflower oil
2 eggs beaten
2 large bananas, peeled and mashed
5oz of carrots, finely grated
Pulp from 8oz of carrots
1 oz of walnuts, chopped

Grease a 7 inch round cake pan and line with wax paper.

Sift the flour into a bowl. Stir in the remaining ingredients and beat together until will mixed.

Spoon the mixture into the pan.

bake in a pre-heated oven at 300F for 1 1/2 hours, until well-risen and golden brown.

Cool for 30 minutes and turn out on wire rack.

Yummy!!!

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Applesauce

2 cups of apple pulp
2 cups of water
2 cups of apple juice
3 tbsp of honey
1/2 tsp ground cinnamon
1/2 ground nutmeg

Bring all ingredients except the honey and spices to a boil in a saucepan. Simmer for 20 minutes until thick. Stir in honey and spices. Enjoy!

An easier applesauce would be to take 3 cups of apple pulp and mix it with a few tablespoons of berry pulp. Add a tablespoon of honey if you like it sweet.

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Salsa

1 cup of pulp from a veggie juice consisting of tomatoes, carrots, celery and cucumber.
2 chopped tomatoes
1 clove of garlic, finely chopped
3 tbsp of olive oil
a few sprigs of parsley, chopped
2 tbsp of lemon or lime juice

Mix all of these ingredients together and serve.

extra: Mix in a chopped up avocado for a guac version.

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Carrot and Orange Soup

1oz of butter
1 onion, chopped
1 pd of carrots, thinly sliced
1 1/4 pint of vegetable stock
1 tsp of cilantro
1 orange, juice and pulp
sea salt and black pepper

Melt butter in the pan. Add onion and carrots and stir. Cook for 5 minutes.

Stir in the remaining ingredients, cover the pan and cook for 30 minutes.

Allow the soup to cool slightly. Puree in a blender or food processor.

Return to the pan and reheat gently. yum!

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Tomato Veggie Dip

1 cup of tomato pulp
1/3 cup of onion, chopped tiny
1 carrot, grated
1/4 cup of horseradish
1 tsp of parsley
1 cup of plain yogurt
1 tbsp of braggs amino acids

Mix all ingredients in a bowl and chill. Serve with raw veggies.

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Brown Rice Salad

1 1/2 cups of brown rice
1 tbsp of olive oil
2 tbsp of apple cider vinegar
1 clove of garlic, crushed
1 tbsp of fresh thyme, chopped
3/4 cup of grated parmesan cheese
2 cups of mushrooms, sliced
8 spring onions, finely chopped
2 celery sticks, thinly sliced
Pulp from 8oz of pineapple
Pulp from 4 peaches
salt and pepper

Cook the rice in a large pan of salted water for 20 minutes until done(using leftovers is good for this). Rinse, drain and cool.

Beat the oil, vinegar, garlic and thyme to make a dressing.

Place all the remaining ingredients in a bowl. Add rice and dressing- mix throughly.

Let it stand for 30 minutes then serve.

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Red Cabbage and Apple Salad

1 small red cabbage, finely shredded
2 green apples, cored and sliced
1 cup of golden raisins
Pulp from 4 apples
2 tbsp of fresh apple juice
2/3 cup of plain yogurt
1 tbsp of olive oil
Sea salt and pepper

Place all ingredients in a large bowl and mix to combine. Makes accompaniment to any meal, but I like it alone!

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Carrot Burgers

1 1/2 cup of ground turkey, chicken or beef
1 onion chopped
4 oz of carrots, coursely grated
pulp from 12oz of carrots
1 cup of cheddar cheese
1 egg, beaten
2 tbsp parsley, chopped
2 tbsp of thyme, chopped
sea salt and pepper

Place all ingredients in a bowl and mix to combine. Form the mixture into 6 burgers and brush with a little oil.

Grill or pan fry the burgers under medium heat for 15-20 minutes until done.

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Veggie Quiche

1 cup of veggie pulp (tomato, carrot, anything!)
1/2 onion chopped
1 carrot, grated
1/2 tsp of garlic powder
1 cup of cheddar cheese (optional)
4 organic eggs, beaten
2 tbsp parsley, chopped
1 1/2 cups of milk
sea salt and pepper to taste
1 unbaked whole wheat pie shell

Place all ingredients (except the pie shell) in a bowl and mix to combine. Pour into pie shell.

Bake in oven at 375 degrees for 40 minutes.

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Great in Dip 
My family loves dips and I often make spinach or onion dip. I mix vegetable pulp from my juice into the dips. It's usually a mix of carrot & tomatoes....

Marinara Pasta Sauce with Green Juice Pulp  I use pulp from our green juice (usually a mix of kale, carrots, apple, celery, parsley, ginger) to make a marinara sauce that we eat over whole wheat ...

Tuna and Juice Pulp Spread  1 can tuna (drained dry)
1 cup pulp (carrot or broccoli is best)
3 Tbsp sour cream
Salt & Pepper to taste
Sage to taste
1 clove garlic
1/4 chopped ...

BBQ Sauces or Marinades 
Any stone fruit pulps like peaches, plums or even papaya or mango are a great addition to barbeque sauce or marinades.

Muffins 
I like to use my pulp in muffins. Carrot is my favorite and pairs well with an apple breakfast muffin. Usually what i'll do is make some carrot/orange ...