Have you tried making your own juice? I’ve shared a number of juice recipes before, but today I wanted to talk about the elephant in the juicing room- that poor, sad, fiberous pulp that is usually shoved down the garbage disposal.
Leftover juice pulp contains flavor, phytochemicals, and fiber. You may be wondering what the purpose of juicing is if you plan on eating the pulp you just spent time extracting. Juicing in the morning (or any time of day) gives you a direct hit of nutrients that are quickly absorbed into your system, which allow you to feel the positive energetic benefits immediately. Putting the same fruits and vegetables in smoothies, while very beneficial, will take longer to digest, slowing nutrient absorption and energetic affects. Juicing gives you a direct hit of energy.
Let’s get back to that pulp. If you make juice and have second thoughts about throwing all of that lovely pulp away, I urge you to try one of these delicious recipes. Feel free to sub in your own juice pulp for this Carrot Apple Ginger version, but stick to a sweet juice for these recipes. Pulp from a less sweet juice (like green juice) won’t be sweet enough for these pancakes or muffins.
SAVE THE PULP!
Carrot Apple Ginger Juice
makes 4 cups (32 oz)
- 5 red apples
- 10 full size carrots
- 1 1″ knob ginger, peeled
- Add ingredients one by one to a running juicer.
- Store leftover juice pulp in a contianer in the refrigerator for later use.
Now, let’s make some tasty pancakes with that leftover pulp.
Juice Pulp Peanut Butter Pancakes
- 2 very ripe bananas
- 1.5 cups Carrot Apple Ginger juice pulp
- 1/4 cup rolled oats
- 1/4 cup oat flour (could also use gluten free all-purpose flour)
- 1/4 cup creamy peanut butter (can sub another nut butter)
- 2 tbsp chopped or sliced almonds
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 6-8 drops liquid stevia (could also use 2 tbsp maple syrup)
- 1/8 tsp salt
- coconut oil/spray
- Combine all ingredients in a large mixing bowl. (You can also use a food processor.)
- Mix well until all ingredients are incorporated and mix is wet.
- Using your hands, roll mixture into 4 balls. Press to form into pancake rounds.
- Heat coconut oil/spray over low heat in skillet.
- Place patties onto heated skillet, cook covered on low heat for 10 minutes until golden brown. Flip and cook for another 10 minutes until opposite side is golden brown.
- Serve with a healthy dollop of peanut butter and fresh fruit.
You can also try your hand at some yummy juice pulp muffins. These muffins are more dense and wet than a typical fluffy muffin, but paired with some nut butter and fresh fruit, they’re perfect for a quick breakfast.
Juice Pulp Banana Muffins
- 1 tbsp flaxseed, 3 tbsp water (1 flax egg)
- 1 very ripe banana
- 1 cup Carrot Apple Ginger juice pulp
- 3/4 cup oat flour (or gluten-free all purpose flour)
- 1/2 cup rolled oats
- 1/2 cup raisins
- 1/2 cup unsweetened almond milk
- 1/4 cup sliced almonds
- 9 medjool dates, pit removed and finely chopped
- 2 tbsp melted coconut oil
- 2 tbsp almond butter (can sub any nut butter)
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 8-10 drops liquid stevia (or 2 tbsp maple syrup)
- 1/4 tsp vanilla extract
- Preheat oven to 375 degrees. Prepare muffin pan by greasing with coconut oil or lining with foil cupcake liners.
- Prepare flax egg: In a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water. Set aside for 5 minutes to thicken.
- Combine all muffin ingredients in a large mixing bowl (including flax egg). Gently mix until all ingredients are incorporated and mixture is wet. (You can also use a food processor.)
- Equally dispense muffin mixture into 12 muffin cups using a large spoon.
- Use spoon to create raised center of muffin (a triangle center), as these muffins won’t rise much.
- Bake for 35 minutes until done. (The inside of the muffin will still be wet, these don’t fully set all the way through.) Let cool in pan before removing.