if all else fails, you can always compost it. at least it doesn't entirely go to waste.

The thing about good juicers is that the leftover pulp doesn't have any flavour; it is mostly just fibre, which is why I never felt bad just composting it.

Fruit leather! Super easy if you have a dehydrator, but if you don't, like me, just bake it in the oven at 150-170 degrees. I generally save my apple peelings and cores after pie and make it.

I've used it in muffins.

Compost! When I plant new veggies I toss a handful into the hole before dropping the plant in. They ahve never looked so good!

Throw it in a smoothie! Extra nutrition, and it won't overwhelm the flavors because it's already been juiced.

Would it be worth using to thicken a soup? I have a juicer but really don't use it, because I find the labour doesn't justify the reward, but in the past I've used the pulp to add a little body to a soup. Maybe that's a good place for it. Or in stew. Or chili.

I've used carrot pulp in a recipe before. Jeremy Fox, the chef at my favorite Napa restaurant, Ubuntu, shared a recipe for this spiced carrot crumble with vermouth, orange and creme fraiche. I made it for my friend's 40th birthday; it's labor intensive but it was a HUGE HIT. The San Francisco Chronicle (SFGATE) has the recipe, but you can also google Jeremy Fox Carrot Crumble, and you'll see many sites making a reference to it. The picture of the dish in the Press Democrat is stunning.

The dish has a rich carrot flavor because of the way he layers the vegetable in his cooking. You cook carrots in carrot juice (not broth, not water) and then you dry out the carrot pulp in the oven and the dried pulp is part of a crunchy, crumbly topping that goes over this spiced carrot puree.

http://www.youtube.com/watch?v=5W92w5Qq6BM

You can find a delicious recipe for Carrot Cakes (Mock Crab Cakes) on my blog: http://vegtutor.wordpress.com. It's one of our favorites. Carrot pulp isn't just for sweet recipes!

Just eat the fruit & veg. Juice once in a while is fine (I love freshly squeezed OJ once a week or so) but between the calories and the missing fiber I don't think juicing is something you should be doing in huge quantities. The answer to what to do with all that pulp is to eat it! Your innards will thank you.

I don't think the pulp is worth saving. In the apple juice industry, we sent the pulp to the neighboring feed lot. The cows loved it. At home, I compost it and make the worms very happy.

the pulp tends to be very dry and flavorless. not much to do with it other than composting.

We feed to the chickens.

I add it to muffins and cupcake batter. I also compost in a bucket for my garden. Cut a hole in the bottom of the biggest, darkest bucket you can find. Place the cut side down about an inch into the ground in a sunny spot. Start dropping in your pulp, plant clippings and leaves. Sprinkle a little water in on hot days. After the rains I even rescue the worms on my sidewalk and place in the bucket. They find their way to the bottom and produce great compost for me. So the bucket doesn't over heat in the summer, I plant a ring of sun loving anuals around it, and take the top off until the fall.

I have the same juicer. I use some of the pulp to add to salads and some goes onto my dogs food, he loves it! The rest gets composted. I think the instructions it comes with gives you some ideas what to do with it as well.

You must get the Juicing Bible, there are so many recipes for juicing, soaps, smoothies and full of great health information.

This may sound weird but I do use pulp as skin scrub. (!!) Better if the fruits/ veggies are known to be full of vitamin C.

i don't know if this would work, but, if it is veggies that are being juiced could you toss the pulp into your stock making items? I don't juice so I'm not fully sure what all comes out.

i'm with charlotte - the stuff you throw away is the best part of the fruit/veg. we need more fibre in our diets!

I just finished 2 weeks of mostly only carrot juice. You can imagine the mountains of pulp!!! With a good blender and a good dehydrator there are many options.
1 - dog biscuits: compress the pulp firmly (as you would dough for pie crust) into a mass about 1/2 inch thick. Cut out circles roughly the size of a wide mouth canning jar. Place on dehydrator trays and dry.
2 - carrot soup: blend with salt, coriander, coconut oil, water and a sprinkle of cayenne then heat for a delicious soup. (This can also be dehydrated and used for camping food)
3 - Carrot Leather: mix pulp with prunes softened in coconut milk. Add cardamom, pinch of salt, all spice, cinnamon, and Chia seeds. press into 1/4 inch slabs on dehydrator tray and dry - very delicious
4 - Dehydrated pulp: spread pulp on trays and dry. Can be used in dog food (our dog loves it too) in trail mix, in soup, etc.

These ideas worked for us - we have lots of stored, dried pulp in many forms... Enjoy the ideas!!!

Ohhhh. I have the Breville Juice Fountain Elite too and have had the very same question. Thanks!

In what quantities do you add it to muffin batter, etc

Hi all, this is my first comment here.
Regarding using juice pulp, I have started to use it to make rissoles. When I juice I end up with a blend of about 3 cups of pulp from carrots, apples, mixed citrus and sometimes a little ginger & beetroot, so I mix it in with 2 kilos of good quality beef mince that makes terrific rissoles. I have read that there is no value in the pulp after it comes out of my cold pressed juicer, I disagree. It saves me using bread crumbs and they have a delicious citrus tang, cheers

I juice almost every day. If I juice only fruit, I put the pulp in a baggie and freeze it. I use it to make great smoothies. There is still flavor left in the pulp. You put it into your blender frozen and it's a great additive to your smoothie to thicken it up.

My vegetable pulp, I put it into a big pot of boiling water and let it simmer for an hour. I then strain it through a cheese cloth so it's liquid only. I add some spices, hot sauce and it makes a great hot drink as an alternative to tea, coffee, sodas. I also use the liquid as a soup base.

I also put my vegetable pulp in baggies and freezer. When I make soup, sauces, pasta sauces, stews, I throw in a hand full. It thickens it up without using store bought thickeners.