Rejuice juice pulp and get more out of your vegetables and fruit?
Kale or apples 60%, carrots 54%, pumpkin 33%. That’s the juicing yields I get from my juicer. Or to put it differently, 40, 46, 67% pulp.
That’s premium organic pulp making pretty flash fodder for the worm farm!
There’s people out there who claim that one of the advantages of certain juicers is that you can squeeze more juice out of your veggies by re-processing the pulp.
I’ve got such a juicer so it seemed like a good idea to try it.
And here’s what I got as a result:
- 100% more MESS
- 100% more time spent
- All this for a meager 2% yield increase.
It’s therefore not worth it to rejuice juice pulp.
Better in fact to stuff the worms than the juicer if you ask me.
Feeding pulp into the juicer also makes a big mess by clogging it up. Just as it can clog up your gut even more when you’ve got a constipation problem already.
So what else to do with all that pulp?
Rather feed the family – not the bin.
Seriously, if your family members don’t have to watch their fiber intake, here’s how to use some of that high end pulp. Pulp that still contains it’s fair share of healthy nutrients and enzymes.
So don’t rejuice juice pulp – add it to these 10 everyday dishes instead.
Dishes that work well with added juice pulp:
- soups and stews
- casserole dishes
- pie dumpling fillings
- meat loafs and fish cakes
- chicken stuffing
- potato fritters and pancakes
- salads (lightly sprinkle on top or mix into salad dressing)
- pasta sauces
- bread (if you bake your own)
- cakes and muffins.
Start off maybe just adding a little bit and then experiment with increasing the amounts.
Pumpkin, carrot, parsnip and beet pulp all work.
Beware of green pulp though. If you look at what comes out of a juicer when you’ve put greens through it or cabbage, broccoli stalks and the like, you’ll probably know what I mean… muddled up lumps of tough stringy fiber.
Finally, enjoy your juice!
And perhaps let me know if you’ve created a particularly yummy way to use that pulp.