We’ve discussed in future posts how a plant-based diet and gluten-free diet lead to weight loss. A juice cleanse is a great way to lose weight fast while getting loads of nutrients. After juicing I find myself wondering if I can repurpose the fiber rather than throwing it out. Here are some ideas for what you can do with the pulp from the juicer.

FOR BACKYARD USE

If you’re into gardening you can start your own compost with the juicer pulp. Not many of us have chickens, but if you do, you can feed them the juice cleanse pulp.

FOR kitchen USE

Veggie Burgers

veggies patty out of juice cleanse pulp

Veggie burgers made with juicer pulp! This is a great recipe from Farm Fresh to You.

Serving Size

Makes 4 patties

INGREDIENTS

  • 2 cups juice pulp (we juiced carrots, beets, celery, and kale)
  • 1 egg
  • salt & pepper to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • ½ cup beans (optional)
  • Burger fixings (buns, lettuce, tomato, onion, cheese, etc.)

INSTRUCTIONS

Combine the juice pulp, eggs, and spices (through smoked paprika) in a bowl and mix well with a spoon. If using the beans, add them in and mix. The beans help give the burger some texture and help with binding but isn’t necessary.

Refrigerate while you get the rest of your burger fixings ready (slice the onion, tomato, cheese or whatever veggies you like on your burger).

Divide and shape into four burger patties using your hands. Try to keep the burgers on the thinner side in order to cook the middle to perfection.

In a large skillet over medium-low heat, warm up the olive oil. Place two patties into the skillet and cook four minutes per side. If using cheese, place slices of cheese onto each patty and cover the skillet with a lid. Cook until the cheese is melted.

Serve on buns with your additional burger toppings.

PIZZA

juice cleanse pulp recipes

Believe it or not, You can make a pizza crust. Here is a great recipe from RaWcous.

INGREDIENTS

  • 2 cups of fresh vegetable pulp (from making roughly 1 pint of juice)
  • 5 sun-dried tomatoes, finely chopped
  • 1 small carrot, grated
  • 1 cup ground almonds
  • 1 cup ground pumpkin seeds (ground in a coffee grinder)
  • ⅓ cup ground chia (ground in a coffee grinder)
  • ½ red onion, finely chopped
  • 3 tbsp tamari
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tsp sea salt.

INSTRUCTIONS

  1. 1
    Place all the ingredients in a large mixing bowl.
  2. 2
    Either using a spoon or your hands, mix all the ingredients thoroughly (I find using my hands works best!).
  3. 3
    Once mixed, scrape the mixture out onto a Teflex-lined dehydrator tray.
  4. 4
    Press the mixture down and work it into a large flat circle, about a ¼" thick (think pizza!). You can also make it into little mini circles - get creative and have fun!
  5. 5
    Roughly score the mixture with a sharp knife into 8 or 12 slices, depending on how big you want your slices.
  6. 6
    Dehydrate the pizza at 115° for 8 hours, or overnight. When the top is dry, flip it over and peel away the Teflex liner. Break the individual slices up and place back in the dehydrator for another 8-12 hours.
  7. 7
    When they're ready, they should be nice and dry and crunchy. Remove from the dehydrator and get topping!

JUICE PULP MUFFINS RECIPE

vegetable juice cleanse pulp

prep time

5 mins

cook time

12 mins

total time

17 mins

recipe type

Muffin, Snack, Breakfast

cuisine

Vegan, Gluten-Free

serves

18-20 mini muffins

INGREDIENTS

  • ½ cup juice pulp (I used an apple/beet/lemon/carrot combo)
  • ¼ cup agave nectar
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened applesauce
  • 1½ cups flour (I used Bob's Red Mill All-Purpose Gluten-Free)
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon of sea salt

INSTRUCTIONS

  1. 1
    Pre-heat the oven to 350 degrees F. Lightly grease a mini muffin pan.
  2. 2
    In a large bowl, add the juicer pulp, making sure to remove any large pieces. Add the agave nectar, coconut oil, and applesauce. Stir to combine.
  3. 3
    Sift in the flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.
  4. 4
    Transfer the batter to the mini muffin pan and bake for 10-12 minutes. A toothpick inserted in the center should come out clean when they're done.
  5. 5
    Allow to cool slightly, then enjoy as-is or top with a little coconut oil or jam if you like.

CRACKERS

vegetable juice cleanse pulp recipe

Crackers with cereals on a wooden table

INGREDIENTS

  • Pulp from 1 bunch of juiced kale leaves and stems and 1 bunch of parsley (about 1 1/2 cups of pulp total)
  • ¼ cup flax meal
  • 1/4 cup chia seeds
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 1/4 cup nutritional yeast
  • 1/4 cup water

INSTRUCTIONS

  1. 1
    Combine ingredients in a food processor and whirl until combined.
  2. 2
    Pour mixture onto a dehydrator sheet or baking sheet and flatten as much as possible using a spatula. Then, use a knife to score batter into crackers.
  3. 3
    Dehydrate on 120 degrees for 12 hours and flip. Dehydrator for another 12 hours (24 hours total) or until completely dry and crispy.
  4. 4
    If using an oven, use the minimum temperature setting with the convection fan on and keep a close eye on them so they don’t burn. I did have not tried making them in an oven so I cannot recommend how long it will take to cook them (let me know if you try it this way!).

For more ideas, check out Vegetarian Times.

If you're looking for a great juice cleanse, check out Joe Cross's Fat, Sick and Nearly Dead. He has a great Facebook support group for while you're on the cleanse.

Are you juicing to lose weight? Tell us about it.