Don’t Waste the Pulp! 2 Recipes to Put Your Juice Pulp to Good Use!

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By Doris Dahdouh

So you started juicing… good for you! You made an incredible decision to get yourself on a healthy path and no doubt you’ll feel amazing in no time (maybe you already do!). But since you started juicing, have you ever looked at the pulp and thought, “what a waste!”? Maybe you even stopped juicing because you did not know what to do with the leftover pulp and were sick of wasting the precious – and costly – produce! If these thoughts have crossed your mind, I am here to help!   

In order to make the below recipes, you will need a couple of large pots, an electric hand blender and a large sifter (in addition to your juicer). Be sure to use organic produce/ingredients whenever they’re available as well. Not only is the flavor better, but by buying organic, you’ll be avoiding unnecessary toxins and pesticides. And bonus if you’re buying from a local farmer!

In preparation for below recipes, do the following first:  

  1. Wash your produce thoroughly
  2. Remove any seeds or stems from apples or pears
  3. Peel any roots, such as ginger or turmeric, or any produce with a tough exterior, such as pineapples
  4. Cut off the ends of carrots, celery, broccoli, cucumbers, parsley, cilantro, etc.
  5. Peel all garlic cloves
  6. Cut lemons and oranges in fours and remove seeds

Lentil Vegetable Puree
  • 3 large kale leaves
  • 3 celery stalks
  • 3 medium carrots
  • 2 gala apples
  • 1 green apple
  • ½ large head of broccoli
  • ½ cucumber
  • 1 lemon
  • 6-8 cloves garlic
  • 1 ½” knob fresh ginger
  1. Place all the ingredients in a juicer. Drink the juice immediately. Set pulp aside.

Additional ingredients (not to be juiced):
  • 1 medium onion, chopped
  • 2 cups red lentils
  • ¼ cup extra virgin olive oil
  • 8 cups water
  • 1 ½ tsp sea salt
  • 2 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  1. Place large pot on the stove and set the heat to medium. Add extra virgin olive oil and onions. Saute and stir onions until they are translucent. Add lentils. Stir for 1-2 mins. Add pulp and stir continuously for 2-4 minutes. Add water, spices and stir. Let it boil for 1-2 minutes. Cover and let simmer for 45-60 minutes. After the lentils have cooked, turn the heat off and set aside. Get your electric hand blender and use the high setting while stirring. Blend until the consistency is smooth. Serve as a soup, over organic rice/quinoa, or as base sauce for baked wild caught salmon or fish of your choice. *You can cut the recipe in half to make a smaller portion. Any leftovers can be placed into containers and placed into the freezer for up to a month.

Vegetable Broth
  • Juicing pulp (recipe above or your own)
  • 1 small onion, diced
  • 1 lime/lemon juice
  • 4-8 cups of water (enough water to cover twice the pulp’s quantity)
  • sea salt and black pepper to taste
  1. Place all ingredients in a large pot and set to boil for 2-4 minutes. Lower the heat and let simmer for 45-60 minutes. After it has cooked, turn off the heat and set aside. Let it cool for a few minutes. Place another large pot in the sink and get the large sifter. Pour the liquid through the sifter and into the second large pot. Discard the content in the sifter. Use the vegetable broth however you’d like, or freeze for later use. The pulp from most detox juice recipes can work to make a nice vegetable broth. Vegetable broth can be used in many recipes such as soups, rice, stuffed vegetables and more.



Doris Dahdouh
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Doris Dahdouh

Doris Dahdouh has a Master’s Degree in social work and has helped counsel children and help families since 2001. In 2012, she became very ill due to a hormonal imbalance and autoimmune disorder. Doris was diagnosed with Polycystic Ovarian Syndrome (PCOS) and Premenstrual Dysphoric Disorder (PMDD) many years ago and was treated with mainstream medicine which did not help her. She hit rock bottom before finding refuge in holistic living, by juicing, going gluten free and eating clean, organic, whole foods. Over the past couple of years, Doris has educated herself on a healthy lifestyle by reading information by Dr. Joel Furhman, Drew Canole, Dr. Mark Hyman, Dr. Josh Axe, Vani Hari (a.k.a. Food Babe) and more.

Doris is enrolled to become a certified health coach with the Institute for Integrative Nutrition and is very excited to help others achieve their best by combining her psychoanalytic skills and what she hopes to learn in the health coaching certification program. With a heart for others, she is eager to continue assisting as many people as possible towards optimal health.
Doris Dahdouh
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