Juicing is great for your health, but you might not be happy to waste the fiber contained in the produce. When you juice your fruit and vegetables, you separate the liquid from the fiber, so the pulp left after juicing is full of fiber. I prefer using carrot and beet pulp as it’s very versatile. I normally throw away kale, cabbage, celery, and cucumber juice pulp since it doesn’t taste very good, although if you wish you can experiment with it too. Here are my five favorite ways to use carrot and/or beetroot pulp to bulk up the fiber content in my diet: You can bake, dehydrate, grill, or pan-fry them. Check out these veggie burger recipes. If you have a dehydrator, you can even make raw crackers. Use your crackers to make a raw vegan cheese plate. You can also make raw red velvet cake using beet pulp, or use apple pulp for a raw apple pie. Experiment with these Beet Red Velvet Brownies. All you have to do is put your carrot pulp in a mixing bowl, then add some lime or lemon juice, salt, herbs, and black pepper. I sometimes also put a few tablespoons of coconut milk for extra moisture. Use it as a garnish for other dishes. Try adding it to this Veggie Rice Bowl. Simply add your pulp to whatever savory soup you’re cooking. It adds a pleasant texture and, of course, fiber. Make this Superfood Carrot-Ginger Juice first! These are my favorite ways to use juice pulp, but I’m sure there are many more possibilities when it comes to using what’s left after juicing.
