This post comes to us courtesy of Joe Cross, founder of Reboot Your Life.
Juicing has fabulous health benefits. It’s a quick, efficient and delicious way to make sure your body gets all the nutrients it needs, and then some. But what about the pulp? Many people complain that so much of the fruits and vegetables go unused. Well, who says you can’t use the pulp? Waste not, I say.
As a general practice, all good juicers should be good composters unless they intend to use their pulp in other ways in the kitchen. Composting allows you to give back to the earth and enhance the next harvest from our home gardens. It’s one big circle of life, after all.
However, composting isn’t possible or practical for everyone – and it isn’t your only option. The pulp from your adventures in juicing can also be used in a variety of dishes such as vegetable soups, veggie patties, muffins or even to spice up your meatballs (for the carnivores). Using the pulp allows you to add new flavors to your dishes, to add more nutrients (like fiber) into your diet, and to add more moisture into your food. When you’re taking a period of time to consume only juice, and no solid food (or what I call a Reboot), you can always freeze the pulp and use it when you integrate other types of meals back into your diet.
Start experimenting with your pulp and visit Reboot Your Life for recipes. Here’s a simple vegetable broth recipe to get you going.
Simple Vegetable Broth
2 full bags of juicer pulp (from making two 20-ounce juices)
10 to 12 cups water
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
Fresh or dried herbs: chives, thyme, rosemary, oregano, basil, old bay, ginger, parsley — use any herbs you like
1 tsp. olive oil
Place olive oil in pot and heat on medium. Add pulp. Stir and cook for 1 to 2 minutes. Add water, herbs/spices/seasonings and turn up to high until boiling. Once boiling, turn heat down to simmer at medium. Cook covered, up to 2 1/2 hours. (For a quick version, cook covered 20 to 30 minutes.)
Turn off heat. Using a ladle, strain pulpy broth in batches (removing pulp) into glass a bowl or another pot. Let cool then sip and enjoy! Serves 2.
Transfer remaining broth to a glass jar for storage. Save strained pulp for compost.
About the author: Founder of Reboot Your Life – a health and wellness company that provides tools and information to support diets rich in fruits and vegetables (www.jointhereboot.com).