Juice pulp

How I’ve been using up juice pulp is with simple and simpler recipes.


Like this quick savory breakfast fry.


Quinoa & smoky tempeh strips with leftover carrot pulp (or whatever pulp you have on hand…be it kale, cucumber, etc.).


Added to a pan with non-stick spray or olive oil and heated until it gets crispy.


Served with a side of vitamins.  Yum.

There’s also quinoa quiche, which is highly adaptable depending on what veggies you have on hand.

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If you recall, we demolished this between the two of us in one night.

You could toss it in salads too.  Or mash it with some avocado and make a super veg packed guacamole.  These are of course, super basic ideas.  I know there are plenty of sites out there with creative raw pulp crackers and the likes.  One of these days I’ll get there, but for now I’m into the more effortless options.


Because a hippie bowl with greens, grains, and protein is all I need. 


Hi seitan!  Where have you been hiding these past couple weeks? 

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Beet pulp is the next on my list.

Any ideas to share??  Simple or complex, with or without links are welcome!

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Comments (27)

  1. Shana

    Mix it with some ground nuts, dates, and roll it in coconut for instant energy balls!

  2. Hayley

    Hi Elise! I’m from Melbourne, Australia, and found your website months ago whilst searching for raw vegan food recipes! I have made many of the recipes and will continue to do so! Congratulations re: bubba hippie! So happy for you!
    I visited LA & NY last september although didn’t get a chance to visit many veg friendly eats due to time & non veg travel buddies! All good though, I shall return and try those you recommended..!
    Making your quinoa quiche for my partner tomorrow night ! YUM!!

  3. yolanda

    Hi Elise
    Beetroot pulp works really well in Chocolate cake mix 🙂
    Y x

  4. Ammie

    I’m in the market for a juicer now (I’m assuming that’s where your veggie pulp comes from, right?). It turns out that this Idaho born & raised, meat & potatoes, turned city girl really enjoys a good green juice but hates paying nearly $10 a bottle for it. (I am in LOVE with the Blue Print green juice!!!) I’d love some juicer suggestions from all of you experts out there.

    Elise, you are so creative with your foods!! I’d love to pick your brain as I find the veggie/vegan lifestyles very intriguing.

  5. Katie

    I always just stare guiltily at my juice pulp. One time I tried to save it and it rotted and attracted these terrible flies to our kitchen and then now I’m paranoid about it. Maybe I need to use it RIGHT away.

  6. elaine c.

    i never even thought about using the pulp, i’ve always tossed it and it’s ALWAYS felt like such a waste!

    do you rinse your quinoa? i remember reading somewhere that it makes it less bitter? i bought a big bag from costco a while ago (prob when i originally had all of those quinoa/tofu/veggie Qs for you), but haven’t felt brave enough to stick it in the rice cooker yet. and i don’t own a mesh strainer thing. what’s your take on rinsing?

  7. Jamie

    This post could not have come at a better time! I just finished a 3-day juice cleanse and am continuing to juice every day. I’ve been saving the pulp and freezing it, and I currently have a basketball-sized frozen lump of various pulps in the freezer!

    It looks like I should be more careful about keeping the different pulps separate. Originally I was thinking that I could grind it up more, mix it with coffee, and scatter it in the garden– But I think that the citrus is bad for the plants (Does anyone know?).

    I love the idea of crisping it up on the stovetop. Carrots, beets, and leafy greens seem especially versatile for stirfries and the like. Any idea what to do with the fruit pulp?

  8. Gabrielle

    Elise, the answer is carrot pulp marmalade!!
    check it, a hippie recipe from 1977: http://www.motherearthnews.com/Real-Food/1977-11-01/Carrot-Pulp-Cookery.aspx

  9. Jamie

    I just did a search, and found this super-simple recipe for crackers: http://www.pure2raw.com/2012/03/how-to-make-pulp-crackers-raw-and-baked/

    I’ma gonna try it tonight!

  10. Elise (Post author)

    the fruit pulp seems like a good thing to throw in baked goods…breads, muffins, pancakes, and such…

    carrot is sweet too so it would be good in either sweet or savory.

    no idea about citrus in plants, but my parents compost everything (100% of the leftovers scraps including orange peels) and use the compost in the garden, so it is (probably) fine.

  11. Elise (Post author)

    nice!! thanks for the link 🙂

  12. Elise (Post author)

    i dont rinse my quinoa. i think it tastes great. i dont detect any bitterness. but i eat it on the daily so maybe im just used to it.


  13. Elise (Post author)

    ew. thats no good. i just tupperware it in the fridge til i use it. i know some people freeze it too though.

    ps im jealous of your future home-made winter tomato sauce already!!!

  14. Elise (Post author)

    i use a jack lalane juicer. it was a hand me down from my parents. i know there are a million fancy ones, but this was a moderately priced one that does me well enough. breville is another good brand that doesnt break the bank and does the job.

  15. Elise (Post author)

    love it!! red velvet!!

  16. Elise (Post author)

    hi hayley!! thanks for the congrats. im so glad you found me – thanks for saying hi. now when i come to visit down under ill have more people to see 🙂

  17. Katie @ Peace Love & Oats

    omg that carrot pulp looks sooooo good! Haha I don’t have a juicer though, I’m not a big juice person.

  18. Hayley

    Yay!! There are so many great veg places here in Melbourne!
    Thanks for the reply Elise! Enjoy your day! 🙂

  19. Gemma

    I never even thought of using my juice pulp! I always just feel bad for waisting so much of the fruit/veg. I wounder what it would be like in an oatmeal bake. hmmm.
    thanks for this! I now have something extra to throw in my work lunch when I am running low on veggies 🙂

  20. elaine c.

    haha! i promise to do so here in the next few days! PROMISE!

    and thank you for the tip, i’ll let you know how the first batch goes 🙂

  21. Jamie

    Just a follow-up: I did try this recipe last night, and it was hard to get the crackers evenly crispy, but they were really good soft! Much like a vegetable flatbread or naan or something. Awesome with hummus!

  22. Elise (Post author)

    thanks for the f/u comment. a flatbread doesnt sound too shabby.

  23. Karen

    Elise..I am a night nurse also. 3 or 4 months ago I started “eating to live” and have become a vegetarian. I would love to find a good coconut macaroon recipe. I am still new and just learning, but I love your site and have recommended it to friends! Peace!

  24. Caity @ Moi Contre La Vie

    I’m SO GLAD that I saw this post. I feel ridiculously guilty whenever I toss my pulp out so thank you for all of the fabulous ideas. I can’t wait to hear your suggestions for beets, they’re my #1 juicing buddy and I have zero idea what to do with the pulp. My “crackers” did not come out and I can’t bring myself to try anything else without some guidance!

  25. Elise (Post author)

    thanks karen!!! check out my hippie-roon recipe 🙂

  26. Elise (Post author)

    so far its looking like beets may be best in baked goods. ill keep you updated though.

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