Do you need pulp?
Pulp is the fibrous byproduct leftover after extracting the juice from fresh fruits and vegetables. Technically, it’s called pomace.The juicier, thicker the vegetable, the more juice you’ll yield.
Why Keep The Pulp?
Pulp contains nearly 95% of the fiber of fresh fruits and veggies, as well as up to half the nutrients. They’re the very same things that we are urged to eat more of to reduce the risk for everything from type 2 diabetes and obesity to cardiovascular disease and cancer.
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.
Pulp is rich in fiber ; Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check. We need at least 20 to 30 grams of fiber per day for good health, but most of us average about 15 grams a day.
Gut Health is Health and Wellness; Your gut wall houses 70 percent of the cells that make up your immune system. When your gut is happy the body is.
Full of nutrients and minerals; When you juice a lot of the good stuff gets booted out.
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 color and texture may change slightly when you thaw it.
Ways to use pulp:
Vegan Basil Pesto
Cream Cheese Spread
A fun recipe to try