One of the drawbacks to juicing is that there is a ton of vegetable pulp leftover. There is nothing wrong with the pulp; the juice has just been extracted from the produce. The pulp is the fibrous part of the produce and it has it’s own nutritious value.
A few weeks ago I saved some of the vegetable pulp from juicing to use in my Creamy Vegetable Soup recipe. It soup turned out to be delicious! I just sauteed the vegetable pulp until the vegetables were soft and then continued with the soup recipe instructions.
The one thing you have to keep in mind is that you might not want the fruit pulp mixed with the vegetable pulp if you are going to use it for cooking. It just takes some strategic planning when you run the produce through the juicer. Add the vegetable pulp from juicing into soups, save it for making homemade chicken broth, or add it into pasta dishes.
For more information on juicing, checkout my previous posts Juicing Vs. Blending and information on what type of juicer to use.
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I’ve not done this, but I’ve also heard that you can use the pulp when you’re baking muffins, cookies, or breads for added nutrition.