As you know, dear readers, I got myself a juicer last week. This means that I’ve got an ample supply of juicer pulp and, being an environmentalist without a compost bin (ours was stolen, no I don’t want to vermicompost), I want to reuse it.
At first I was keeping the pulp for my sister because she makes lots of raw stuff that uses juice pulp, but not all my produce was organic (ideally it should be) and I didn’t feel right giving her pulp with chemicals, especially when she’s feeding it to her three year old. Yesterday she suggested that I use the fruit and vegetable pulp for soup. That’s a great idea, but today after seeing a reference to a staple lunch of quinoa with veggies I had an idea:
Quinoa with juicer pulp
I still had some carrot, apple and ginger left from yesterday, but I juiced some more carrot, ginger, cauliflower and 2 leaves of collard greens. Not much, just a 1/2 cup of juice worth (I had no idea how much juice it would produce). I put the juice in with the dried quinoa and when the quinoa was cooked I added some of the pulp.
Quinoa with juicer pulp
What to do with leftover juicer pulp? It’s best if you’ve juices organic vegetables.
- 1 cup Quinoa (I used 1/2 cup red and 1/2 cup white and ended up with way too much)
- Juicer pulp, all or mostly vegetable (I used carrot, apple, ginger, cauliflower, collard greens)
- 1 Tbsp Coconut oil
- Olive oil (1 tbsp or less)
- Sea salt of your choice.
DON’T USE TABLE SALT. You can use kelp or dulse instead of sea salt.
Rinse the quinoa. Set it to boil with about 2 cups of water (or 1 1/2 cups water, 1/2 cup juice, or any ratio of water to juice, or no juice). When the quinoa is cooked (about 15 minutes) drain any extra water (I used to make quinoa all the time but this time ended up with too much water). Add the quinoa back into the pot. Stir in vegetable pulp. Drizzle with olive oil and/or coconut oil (I searched for avocado oil first), sprinkle with sea salt.
Your basic nutrients
1 cup of cooked quinoa has 8.14 grams, which is 18% of the recommended daily intake for women and 14.5% of the recommended for men.
The UN has named 2013 International Year of Quinoa.
Good fats and more
The oils are good fats. In particular, coconut oil is an amazing thing: It has a host of health benefits with immune boosting, antifungal, antibacterial and antiviral properties. Among other benefits, it helps control blood sugar, improves the secretion of insulin and helps in effective utilization of blood glucose. It improves mineral absorption. Olive oil too is immune boosting and has other health benefits.
The salt provides minerals. I used Himalayan pink salt, which has a rich mineral content that includes over 84 minerals and trace elements such as: calcium, magnesium, potassium, copper and iron.
Fiber and more
The pulp is all fiber, or mostly, depending on your juicer. Also depending on your juicer, there will be some nutrients in the pulp. The drier the pulp, the more nutrients have been extracted with the juice. My juicer extracts dry pulp so I’m not getting as many nutrients and phytochemicals in mine.
What do you do with your juicer pulp?