If you’re on a juice fast, like Randy and I were, or even if you’re just juicing a bit each day, you’ve got juicer pulp! Maybe, a lot of it! Don’t toss it. You can use it and save yourself some money. Here’s my plan to save the juicer pulp…

I’ve some dirty plans for this weekend – composting. I’m heading on over to the Home Depot to look for a couple cheap containers I can use for compost (we were sending our juicer pulp next door to add to our neighbors compost pile, but theirs is filling up). So, it looks like I’ll be doing the dirty work now. 😉

It doesn’t look to be too hard to do – growing good compost. I’m hoping to have some sort of garden early spring, regardless of our sandy soil, and plan on using the compost for fertilizer. I can use in it in our flower beds as well, so why not? I will post here and there about my soiled success or filthy failure, so you can see our dirty mess and maybe get a compost pile of your own going. Here’s the site that I’m going to follow throughout production: homegrown.org

Now maybe you’re not living in an appropriate composting place. Consequently, you could consider cooking with your left over juicer pulp. Did you know that left over juicer pulp makes a great addition to soups, stews, or muffins? I didn’t. Thus, my new kitchen ventures are involving putting the pulp to work. 🙂

I’ve been trying to put together a few recipes of my own at home – veggie burgers are still in process. I plan on adding juicer pulp to a few of my crock pot recipes and meatloaf too. I’ve, also, found a few recipes that are out of this world! Here’s one of my favorites tried so far (I love carrots by the way). I made carrot muffins using this recipe:

Juicer Pulp Muffins are a classic recipe and oh so delish!

You can use any type of juicer pulp for this recipe. You’d be amazed at how good carrot, beet, ginger pulp muffins can be! Here’s a quick recipe, but get creative and play with the quantities.

  • 5 cups juicing pulp (I used the pulp of 1 beet and the rest carrot – I get a steal on organic carrots at Costco)
  • 3 cups flour
  • 1 cup oil (next time I make this, I am going to try to replace some or all of the oil with applesauce)
  • 1 cup honey (going to try light agave syrup next time too, also a steal at Costco)
  • 6 egg whites (or egg replacer equivalent for vegans)
  • 1 tbsp vanilla
  • 1 tbsp baking soda
  • 2 tbsp cinnamon
  • 1 tsp nutmeg


  • Preheat oven to 350 degrees.
  • Add pulp, egg whites (or egg replacement), honey, vanilla and oil to a mixing bowl stir.
  • Sift the flour, baking soda, cinnamon and nutmeg together and add it gradually to the mix, stirring until blended.
  • Pour the mix into a muffin pan making sure to leave some room (about 1/4 from the top) for expansion.
  • Bake for 45 minutes. Makes a dozen muffins.

Source – the best JUICER reviews*ratings*shopping Check them out for more great recipes for both juice and juicer pulp.

I have also been freezing the juicer pulp when I can’t use it right away. I place it in zip lock baggies, seal tight, and freeze for a bit later. This works great, especially when I’m juicing spinach – we go through a lot of spinach. I juice the spinach, and before I juice anything else, I save the spinach pulp to keep it separate and save it for the next time I make lasagna rolls. Then, I’ve got my spinach already chopped and ready to use. It works great! And the best part, no more buying frozen spinach at the store = money saved.

Here’s a question I have maybe somebody can help me with. When I had my garden in WI, we would have large amounts of vegetables. I would either can or blanch and freeze what we couldn’t eat right away. I know vegetables have live enzymes in them that continue to work even in the freezer causing them to lose their color and flavor, but does this include the freshness of the vegetable as well. Will the enzymes in my juicer pulp speed up the spoiling process? I haven’t been worried about this much so far, because I’ve been using the frozen juicer pulp quickly. But sooner or later, I’m going to run out of time to bake muffins and such, and I’m sure my frozen pulp stash will build up. I just don’t want it to spoil. Anyone have the scoop on this? Thanks.

And hey, if any of you out there are skilled composters with some good advice, I’m all ears.

It’s time for me to get my hands good and dirty again.