As a kiddo, I’d been taught that the bright colours in our fruits and veggies are a sign of high quality nutrition. And as it turns out, Havard Medical School agrees. Those deep, rich hues in your produce indicate the presence of phytochemicals and phytonutrients. These substances are known to help reduce heart disease and cancer rates. That’s why as a juicer fanatic, it’s pained me every time those bright, vibrant juicing pulp leftovers went to waste.
With rising food prices, if there’s one thing we should all be big on, it’s making sure we’re getting the maximum value and nourishment for our buck. With this in mind, I decided to dig into the topic of juicer leftovers with gusto. As I did, I quickly realized that fruit and vegetable pulp have a lot of nutritional benefits left to unlock. We just need to give them the chance.
The pulp leftover from juicing fruits and vegetables is not only high in fibre, it still contains nutrients and minerals. Using juicing pulp in other food recipes is the best way to capture the pulp’s health benefits. However you can also use it as compost. The residual macronutrients in juice pulp makes them an excellent fertilizer.
Wondering what are the best recipes to take advantage of your pulp? Or which fruit or veggie pulp is the best? Or how to turn your pulp into compost that’s so darn effective it could be called black gold. We’ve got you covered – let’s geek out and find out!