{Today’s Lunchbox} Hidden Pulp

by Valerie on April 20, 2011 · 7 comments

Wednesday lunch 062

So ever since a juicer (this one) entered my life a couple of months ago, I feel like I am on this ongoing quest to use juice pulp.  No matter how many recipes for pulp there are out there (I love Conservation Burgers, make Chia Juice Pulp Crackers and use the pulp to make vegetable broth), there always seems to be more pulp to use.  The good news is that you can really use pulp in several ways, as the two snacks in today’s lunchbox show:

  • Leftover asparagus brown rice risotto (recipe forthcoming – I was super pleased with it!), with steamed kale and Twin Oaks Fine Herbs Tofu
  • More steamed kale
  • Raw celery
  • Chia Juice Pulp Crackers with mashed white beans with extra-virgin olive oil, thyme and Herbamare
  • Carrot Pulp Bread (made with duck eggs and coconut oil instead of chicken eggs and butter)

Do you juice? What is your favorite use for pulp?

Chat with me on Twitter or Facebook.
Subscribe via
RSS or email.


Related Posts Plugin for WordPress, Blogger...
General Disclosures & Disclaimers

{ 7 comments… read them below or add one }

1 JL goes Vegan April 20, 2011 at 11:21 am

So true! I juice daily and sadly do throw a good amount of pulp away, but I strategically juice so that I can grab pulp out along the way, mostly the carrot pulp. I recently made a raw carrot-banana cake with carrot pulp which was tasty. And I read a great tip on Choosing Raw: mash avocado into carrot pulp, add lemon juice and a little sea salt and you have a great "spread" for crackers or bread. Yum.


2 Lexi April 20, 2011 at 5:04 pm

Oh juicing pulp! I love making gluten free muffins with the pulp. I collect it for three or four days and whip up a batch of gf muffins. I use and adaption on Meghan's recipe.


3 Alissa @ Not Just Apples April 20, 2011 at 10:25 pm

i like the almond pulp from making almond milk – so versatile.

i always love your blog links – so helpful :)


4 Lavanya April 21, 2011 at 1:00 am

looking forward to the brown rice risotto recipe!
Is the twin oaks tofu only available in the DC area?


5 Valerie @ City|Life|Eats April 21, 2011 at 12:20 pm

JL – great reminder. I did do the avocado + juice pulp spread for a while, but then stopped finding good avocados at the store, so lost the habit a bit.

Lexi – you know, i remember that recipe. I need to dig it out. THank you for the reminder.

Alissa – I need to make almond milk more. I tend to buy it. And glad the links are helpful.

Lavanya – Twin Oaks might be an East Coast thing only. I have seen it in Virginia (where they are located), DC, Maryland, and Pennsylvania. Their website store locator does not seem to be currently updated.


6 Sam [Low Carbon Diet] April 22, 2011 at 5:18 am

I am pretty boring in that I just season the pulp with salt/spices/Braggs and eat it straight up!

It's also GREAT for making vegetable stock 😉


7 Tasty Eats At Home April 22, 2011 at 4:59 pm

I don't juice, but I do have lots of almond pulp leftover from almond milk-making. So far the only really beneficial thing I've done with it is make raw granola using it as a binder of sorts. Come to think of it, I bet you could do the same with juice pulp! Carrot pulp would be great with some mixed soaked nuts, dried fruits, a bit of sweetener, dehydrated into granola…


Leave a Comment

Previous post:

Next post: