WASHINGTON — Having trouble squeezing in enough fruits and veggies? You’re not alone.
A national study recently found that most U.S. adults aren’t eating anywhere close to the recommended amount of leafy greens, antioxidant-rich apples and other vitamin-packed produce.
It’s no surprise then that more Americans have turned to a quick and convenient way to consume all five to 13 servings in one swift gulp: juicing.
Local retailers and producers, such as JRINK and Misfit Juicery, make it easy to grab a cup of pressed kale and collard greens on the go, and efficient appliances make it feasible for anyone to be their own juice barista at home.
But there is one gripe many consumers have when it comes to juicing: it produces a lot of pulp waste.
There’s no need to discard the puréed remains of your fruits and vegetables — you can use leftover pulp to enhance everything from pancakes to burger patties. Here are 10 ways to cut down on food waste and put your juiced produce to good use:
Pancakes
Daniel Winer juices for a living. The CEO of Juicepresso North America makes fruit and vegetable juices daily for himself and his family. And when he whips up a juice made of fresh berries, he saves the pulp for a Sunday morning favorite: pancakes. Winer says to throw the juice pulp into your pancake mixture for an added sweet and fruity flavor.
Tip: If your juice is cold-pressed, Winer says the pulp can maintain its nutritional value for up to three days. Just simply store it in a bag and keep it in the refrigerator. If you are using a high-speed blender or juicer, he says it’s best to use the pulp right away or freeze it for a later time.
Burgers
Of course green juices and berry juices aren’t the only drinks Winer likes to make at home.
“There’s nothing wrong with making a great summer cocktail,” he says. “And it tastes even better when you’re adding fresh fruits and even vegetables. You can juice things like mint and basil.”
Winer likes to take the pulp from the blended herbs and mix it with ground chuck or ground sirloin for burgers. He says it’s no different from adding dried onion powder or dried oregano to his patties. If anything, he says, the fresh pulp is better.
“When you use fresh, the difference is night and day,” Winer says.
Stock and Sauces
Making a green juice that uses celery and kale? Or maybe a carrot and beet juice is on the menu? Either way, pulp from vegetable juices can enhance the flavor and the nutritional value of your favorite stock or sauce.
Soup
Winer also likes to simmer his vegetable pulp with low-sodium chicken stock, a few cloves of garlic and some leftover pulled chicken to make a fast and flavorful soup. “It is so good. People who taste it think it took a long time, and I literally make it in two minutes,” he says.
Juice Pulp Fritters
Turn the leftover fibers from your breakfast juice into a delicious lunch. Combine vegetable juice pulp with garlic, mustard and seasonings to make fritters that can easily be folded into pita or enjoyed on their own. You can find the recipe for juice pulp fritters on Glow Kitchen’s website.
Crackers
The mushy pulp can also be used to make a crunchy snack. Just mix vegetable juice pulp with flax meal, chia seeds and some seasonings and bake or dehydrate the mixture until the crackers are dry and crispy. You can find a recipe for juice pulp crackers on Carrie on Living.
Baby Food
Have a little one in the house? Mix your leftover juice pulp with a little bit of water and blend the ingredients to the consistency of apple sauce or puréed vegetables. One spoonful will deliver a lot of flavor and a lot of fiber to your baby.
Breads and Muffins
The next time you juice apples, carrots or berries, throw the leftover pulp into your favorite muffin or bread recipe for sweet and healthy boost.
Try this recipe for juice pulp bread from The Food Network.
Layer it in Lasagna
Looking for a way to sneak more veggies into your family at dinner? Consider hiding some vegetable pulp between the layers of cheese and pasta in your next lasagna dish. Your picky eaters will never know it’s there.
Compost
Juice pulp is great for your body, but it’s also great for your garden. Adding the pulp to your compost creates a nutrient-rich meal for your plants.
