The pulp left after juicine?

[Framboise]

I didn't find an answer to my question when doing a search. I apologise if this has already been answered.

Today, I acquired my very first juicer. Am very happy. To test it, I made some melon juice and it worked wonderfully. But I am wondering about the pulp that is left. I suppose there are no nutrients left in the pulp after juicing, so it's not worth keeping it for a recipe of some sort? For instance, using it in a dressing or something for a salad?

It seems such a shame to throw it away...

[Lay-Lay]

I use my pulp for my compost. That is not just throwing it out. It will be helping to grow my future food. Sometimes I will use some type of pulps in seed patte's or to make crackers and stuff.

[Framboise]

I do not have a garden. No compost unfortunately...

But I reckon the pulp is useless for food purposes. I will just have to resign to wasting it.

[PATH301]

EAT IT, There's still so nutients left in it.

[livingatthetop]

it out it usaly has little nutrients just fiber. Maybe you can blend it up with a smoothie if you are needing that extra pu :) sh.

[petlady]

Even if you don't have a garden, you can always dig a small hole next to a tree or bush and bury it there. The plant will thank you for it.

If you live in an apartment, you could always give it to someone who does have a small garden in exchange for some fresh produce during the summer.

[Framboise]

Some excellent ideas. Thank you all.

I will act on this matter. Somehow when one starts eating naturally, one wants to go the whole way... and not only eat naturally but live naturally too. :)

[Tirza]

There are several recipes that use pulp. Some "bread" and cracker and cookie and cake recipes use almond pulp and some cracker and burger and cookie and cake recipes use carrot pulp. You can plan to make some of those recipes when you have fresh pulp. No way you can use it all though. I started putting carrot pulp in the freezer "just in case" but then it just keeps building up, even if I do use it sometimes. It does seem a shame to waste it I know. I also have an apartment and don't know anyone who gardens (close by). I am really going to go on a binge some day and make a LOT of crackers and cookies etc. and really stock up on them so I have a good reserve. How to store them?.... I'll maybe keep them in the freezer and then just "crisp them up" in the dehydrator before using them.
Check this thread out for an amazing cinnamon roll recipe from Rawkinlocs that uses almond pulp:
http://www.rawfoodtalk.com/forum/sho...ht=almond+pulp

[Feebee]

I have a recipe for 'tuna' that is made from carrot pulp and almond mayonnaise....if you are interested I will share it! :)

[Framboise]

I would love to know your recipe!

Could a moderator please correct the spelling mistake I made in the title of the thread? Thank you. :)

[Feebee]

I would love to know your recipe!

Could a moderator please correct the spelling mistake I made in the title of the thread? Thank you. :)

ok I will bring it on Monday, if that's ok???? I don't have a computer at home, so my computing must be done at work! ;)

[Feebee]

OK I am posting the "Veggie Tuna" recipe in the recipies section, you use left over carrot pulp. Enjoy! :)

[fikustree]

I feed it to my dogs, they love it!

[Veganforlife]

Check this out:

Brown Caraway Bread
Recipe by Elaina Love
Makes 48 pieces

6 cups almond pulp (fluffy, not packed) This is leftover pulp from making nut milk.
1 1/2 cup fresh ground flax meal, golden or brown
1/2 cup carob powder
1 tsp. Himalayan sea salt
1/4 cup caraway seeds (more or less according to taste)
1 cup olive oil
1/2-1 cup sauerkraut (more for a more sour taste)

Mix the dry ingredients with your hands first, then add the olive oil and sauerkraut and mix well. Roll out 1/3 of the batter sandwiched between two 14"x14" flex sheets. Use a rolling pin or olive oil bottle to flatten and even out the thickness. Remove the top flex sheet and use a pastry scraper to spread the dough out to the edges of the sheet and make it square. Score the bread into 16 squares per tray (4x4), and then flip it onto a dehydrator tray with the screen in place. This means the tray will have no flex sheets on the top or bottom, just the screen and tray. Dry for around 4 hours at 105 degrees. You will know the bread is ready when it is moist, and not doughy.

Store in a plastic bag or glass container in the refrigerator for 4-5 days, and in the freezer for 2-4 weeks. These will not stay fresh long at room temperature since they are not dried completely, but overnight should be okay.

from:
http://www.purejoylivingfoods.com/index.shtml

[Lay-Lay]

I use pulp from hot peppers and tomatoes to add with my flaxseed cracker mix. They come out delish!