Food + Drink

What Do You Do with Leftover Juice Pulp?

A new year means many of us are looking to juices and smoothies to help us cut back after a month (or two, or three, or four…) of holiday excess. This boasts another challenge to those of us who are also cutting back on food waste—what do you do with all of that leftover pulp after juicing (beyond our compost bins)?

For an answer, we turned to our favorite Andrew Cooper and his new book Juice Manifesto for some advice.

Before we get into it, how about a giveaway? Enter to win a copy of Juice Manifesto and a Tribest SW-2000-B Slowstar Vertical Slow Cold Press Juicer!

Now, onto the juice.

Juice Manifesto-- Andrew Cooper

“When I first started, one of the things that really interested me was finding ways to use our leftover pulp. I wanted the company to have a zero-waste policy and to use our waste product instead of throwing it away. We have tried everything from teas to dog treats in an attempt to make a company that loves the environment as much as it loves making juices. In addition to the recipes in the book, try adding fruit and vegetable pulp to cake recipes, porridge and breads. The pulp contains lots of nutrients and, of course, it’s full of fiber, which is great for our digestive systems.”

One of our favorite recipes for the pulp are these scrumptious crackers. Read on for the recipe!

Juice Manifesto- Juiceman Pulp Crackers

Juiceman Pulp Crackers

These work well with homemade hummus or as an accompaniment to bone broth or other soups—or simply enjoy them on their own.


  • 2/3 cup juice pulp
  • 3 tbsp ground flaxseeds
  • 2 tbsp chia seeds
  • 2 tbsp sunflower seeds or pumpkin seeds
  • 1 tsp Himalayan salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • a pinch of cayenne pepper
  • the juice of 1/2 a lime
  • 3/4 cup mineral water

Place the pulp, flaxseeds, chia seeds, sunflower seeds, salt, cumin, paprika, cayenne and lime juice in a blender or food processor. Add the water while blending to get a paste.

  • In the oven: Preheat the oven to 300°F. Line a large, rimmed baking sheet with parchment paper. Spread the mixture out on the baking sheet and score into 2-in squares. Bake for 45 minutes, checking regularly.
  • In a dehydrator: Spread the mixture out on a Teflex sheet, score into 2-in squares and dehydrate at 120°F for 5 to 6 hours. Flip the sheet over (you may want to put another sheet on top and then flip them both) and dehydrate for another 4 to 5 hours until very dry.

JUICEMAN TIP: Add 1 tbsp of psyllium husk for added fiber. If your mixture gets too thick, add some water or juice.

Juice Manifesto-- Andrew Cooper

Happy juicing! You can find Andrew Cooper’s Juice Manifesto here. And don’t forget to enter our giveaway and win a copy of the book and a juicer here!

Amy Cleary

Amy Cleary is the Marketing and Publicity Manager for Food and Drink. She still misses her grandmother’s rhubarb patch.
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1 Comment

  • Luna September 18, 2017 at 8:45 pm

    What a delicious way to make use of the pulp! I juice a lot too and there’s always way too much leftover pulp even though I do use it in my soup. The guilt when throwing away a basket full of healthy nutrients and fiber is just unbearable!


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