By Claire Georgiou, Reboot Naturopath, B.HSc ND
Using the pulp from your juices can be an excellent way to include the fibre that you so often throw away. By utilising the pulp, you ensure that you are using the whole fruit or vegetable and your waste is minimized!
Pulp can be used as a vegetable base in many recipes such as patties, sauces, soups, broths, vegetable balls and stews. You can use as much or as little as you like, and due to the high fibre content it will add plenty of body to the meal. I will often add pulp from beetroot, carrot, celery, capsicum, zucchini and tomato based vegetable juices in sauces, curries or stews to increase the fibre and nutrient content of the meal instead of just throwing it all out.
The pulp is also excellent for garden compost, and it can even be stored in the freezer and kept for a meal that you make at a later date. If you are doing a juice-only Reboot it can be a good idea to save the pulp and use it for meals that you make while on the eating days of the Reboot program. When freezing or storing, it is best to label what you have put in the juice to make sure that the vegetables will suit the meal you plan to make. (I once made a pasta sauce with pulp containing ginger and lemon rind that I have forgotten about, I can tell you it was officially the worst meal I’ve ever made ☺)
Start with pulp from a vegetable juice (750mls or 24oz) containing any vegetables. These are the vegetables that were in the juice pulp that I used:
Vegetable Sauce Ingredients
White Sauce IngredientS