Skip to main content
Complete Olympic Games coverage at your fingertips
Your inside track on the Olympic Games
Enjoy unlimited digital access
$1.99
per week for 24 weeks
Complete Olympic Games coverage at your fingertips
Your inside track onthe Olympics Games
$1.99
per week
for 24 weeks
// //

Many nutrition experts are recommending we incorporate pulp into our meals, instead of just tossing it in the green bin.

Karen Robock/The Globe and Mail

We’ve all seen snaps of celebrities strutting around L.A. with fashionable little bottles of green juice. But juicing isn’t just de rigueur for celebs; juice bars have been popping up across the country and sales of at-home juicers have gone through the roof.

If you haven’t hopped on the trend yet, here’s what the buzz is about: “Juicing gives you an instant, concentrated surge of nutrients,” says Peggy Kotsopoulos, a Canadian holistic nutritionist now based in New York.

The nutrients are absorbed more quickly and completely in liquid form because they require less digesting, she says. Plus it stands to reason that you can drink more good stuff than you could ever eat. (A 12-oz glass of juice can easily pack in four leaves of kale, three celery stalks, a handful of spinach, half a cucumber and half an apple).

Story continues below advertisement

Leslie Beck: The right mix for longevity: three vegetable and two fruit servings a day

But even the most efficient juicing machine can’t eke out every vitamin and mineral; some is left behind in the pulp. “More importantly, the pulp contains all the fibre, which is essential for blood sugar control, weight management and overall health,” says Kotsopoulos. That’s why many nutrition experts are recommending we incorporate some of the juicer pulp into our meals, instead of just tossing it in the green bin.

How to get started with juicing

Carrot, cucumber and apple are prime pulp choices for beginners. The mild flavours and soft textures are easy to work with, especially in baked goods. Often they can just be swapped for their grated versions into a favourite carrot cake or zucchini loaf recipe, for example, without requiring further adjustments.

Why you need to eat fewer ultra-processed foods like frozen pizza and granola bars

Antioxidant- and phytonutrient-packed kale is one of the most popular greens to juice and its remnants are pretty versatile. Add it to stews, pasta sauces, baked crackers, meatloaf or even veggie pulp burger patties. The same goes for chard, collard greens and parsley.

Here’s what to do with pulp from a juicer

Pulp from fibrous vegetables, such as leafy greens, may need to be broken up to prevent an unappetizing stringy texture. Blend it in your food processor, or roughly chop it with a knife, before you add it to your recipe.

When you plan to use pulp in your cooking or baking, peel and core your produce before it goes down the chute. You don’t want apple seeds or tough pineapple peel in your homemade breakfast bars.

If you have a high-end slow masticating juicer extractor that produces very dry pulp (because it extracts as much as possible from the produce), you might actually need to rehydrate it first. “The pulp that comes out of our machines is like sawdust,” says Carol Belmonte of Belmonte Raw in Toronto, a raw food catering company that specializes in juicing.

“It sounds a bit backward but you might need to add some moisture back in before you use it.”

Story continues below advertisement

Reserve a few tablespoons of juice, or bump up the amount of milk, oil or broth called for in the recipe to compensate.

Following the 80/20 of juicing? You might need to spice up the pulp

If you’re following the 80/20 golden rule of juicing, where you grind up mostly vegetables with just a bit of fruit for flavour, the majority of your pulp might be a bit bland, or even bitter. Adding more spices or flavoured oils in savoury dishes, or fresh berries, dried fruit or chopped nuts in baking, will help to disguise all the extra fibre.

Vegetables with naturally strong flavours or colours, such as beets, will retain both in their pulp and carry through to your foods.

Marni Wasserman, a culinary nutritionist in Toronto, recommends using this to enhance your recipes. “I like pairing beet pulp with fresh raspberries in baking,” she says. Most kids won’t turn down bright pink muffins, even if they are stuffed with beet fibre.

How to store leftover pulp

If you’re not going to use your pulp right away, it’ll keep well in a sealed container in the fridge for about 24 hours.

You can also freeze it in bags, though the colour and texture may change slightly when you thaw it.

Story continues below advertisement

“I like to freeze it in ice cube trays, then use it in breakfast smoothies,” says Kotsopoulos. Fennel and pear pulp is one of her favourite combos. Just blend with fresh fruit, almond or oat milk for an easy morning meal.


Recipe: Veggie pulp burgers

Want to make use of the fibre-rick leftovers from juicing? Try this veggie pulp burger recipe by Karen Robock.
INGREDIENTS
  • 1 540-ml can mixed beans
  • 1 cup pulp (mix of carrot and kale)
  • 1 small onion
  • 1 clove garlic
  • 1/4 cup fresh parsley
  • 1/2 cup cooked quinoa
  • 1 tbsp olive oil
  • 1/4 cup bread crumbs
  • 1 egg
METHOD
  1. In a food processor, pulse pulp, onion, garlic and parsley.
  2. Add beans and olive oil, and pulse until combined.
  3. Add egg and bread crumbs and mix thoroughly.
  4. Form into patties.
  5. Brush grill or frying pan with oil; cook over medium heat about 5 minutes per side until golden.

Your Globe

Build your personal news feed

  1. Follow topics and authors relevant to your reading interests.
  2. Check your Following feed daily, and never miss an article. Access your Following feed from your account menu at the top right corner of every page.

Follow topics related to this article:

View more suggestions in Following Read more about following topics and authors
Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

UPDATED: Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies