What To Do With That Juicing Pulp
Juicing is a popular way to increase intake of fruits and vegetables, but after extracting the juice, what do you do with all of the pulp? You should not waste it, as it is loaded with so many good nutrients (not the least of which is fiber).
Juicing fruits and vegetables extracts the liquid from plants and has become quite popular among some who feel that your body absorbs nutrients more efficiently than eating a whole piece of fruit or a serving of vegetables. Of course, there isn’t any scientific evidence to support this. Nutrients in liquid may be absorbed somewhat faster, but not more ‘efficiently’ than if you ate the whole food. In fact, some nutrients are bound to the fibrous cells left behind when juicing and therefore you may not achieve all of the benefits the fruit or vegetable has to offer.
Other claims include that the body needs rest from digesting fibers. No, your body is pretty amazing and doesn’t “need a break”. In fact, prolonged liquid diets devoid of fiber can lead to intestinal atrophy. And the body can detoxify itself without the use of juicing.
That being said, juicing can be especially beneficial to those who are reluctant to try new foods (including children). Don’t like to eat whole kale – try adding a little juice into a smoothie and you likely will not even taste the difference! It can also expand your intake when you are on the go.
If you choose to juice at home, please save that nutritious pulp for use in a variety of ways.
• Blend the pulp into a smoothie to add fiber. Tip: Put the pulp into ice cube trays and fill with water and freeze. Pop out a cube when you are making a smoothie.
• Add to a soup to thicken and boost nutrient density
• Use fruit pulp to make frozen popsicles
• Use as a base to make vegetable broth
• Include in veggie burger recipes or mix into pasta sauce
• Mix the pulp into baked goods such as muffins and breads. Spinach and green foods are well hidden in brownie recipes, by the way.