Your new juicer is one of your prized possessions. With it you create nutrient-packed juices on a whim without breaking a sweat—or the bank.
But once the juicing is finished, all that's left over is the pulp. Although it looks like a whole lotta nothing, it contains fiber and vitamins the juicer didn't squeeze out. Instead of discarding it, incorporate it into recipes.
You can use it to make vegetable broth, or tuck it into mac 'n' cheese or spaghetti sauce. If you like to bake, consider using the pulp in the following homemade crackers and savory bread recipes. And for a colorful and tasty spread, mix additional juice pulp into cream cheese.
Juice Pulp Crackers
- Approximately 2 cups juice pulp
- 1/4 cup water
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chia seeds (optional)
- Rosemary, thyme and/or garlic to taste (optional)
Preheat oven to 350 degrees Fahrenheit.
Combine all the ingredients and spread on a parchment-lined cookie sheet. Cut the dough into bite-size portions.
Bake in the oven for 40 to 60 minutes (flipping crackers halfway through) or until crisp.