How To Go Beyond Juicing

You’ve done your juicing, but what are you going to do with the pulp?

We’ve got 4 tasty recipes where you can put that to good use.

Plus 7 different ways to add it into your everyday cooking.

And well tell you about 13 superfoods to push the health benefits through the roof!

You’ll learn all that and more!

And you won’t have to spend hours researching the Internet trying to figure it out. We’ve done the work for you. It’s all in this special report!

Discover how to use the pulp in your everyday cooking along with 4 great recipes. Plus 13 superfoods to make your juicing a nutritional powerhouse.


Don’t Toss the Pulp!

Let’s talk pulp. That’s the stuff that the juicer extracts from the juice and is meant to be thrown out.

What a waste of good money and excellent nutrients. Fresh produce, especially organic, are quite expensive. Then, think of all the fiber, enzymes and flavor in that pulp. Instead of tossing the pulp, there are quite a few ways you can put it to good, healthy and flavorful use.

How to Use Pulp

  1. Use pulp to make extraordinary homemade vegetable broth. Toss the pulp into the pot for extra flavor and nutrition.
  2. Use the pulp in vegetable soups, along with your other chopped vegetables.
  3. Most pasta sauces have onions, tomatoes and green peppers. Blend your homemade or store-bought sauce with some pulp to give it an additional taste boost.
  4. Let the pulp dry and use it to top your salad, as you would croutons or bacon bits. More fiber in your greens.
  5. Simply add the pulp to the greens already in your smoothie.
  6. If you are preparing a veggie burger, you’re likely using mushrooms or a legume as the main ingredient. Add the pulp to bind the burger and add extra flavor.
  7. If your diet is paleo or vegan, you already know about using veggies for healthy, sugar-free baking. Pulp can be used in breads (zucchini bread!) and muffins (carrot muffins!). 

Recipes Using Pulp

Vegetable Quiche


1 frozen pie shell

2 cups milk

4 eggs

2 cups shredded cheese of choice

½ cup veggie pulp.

½ cup spinach

½ tsp. cinnamon

Salt and pepper to taste


Preheat the oven to 350 degrees.

Bake the pie shell for 10 minutes to prevent sogginess.

While the pie shell is baking, whisk together the milk and eggs. Add salt, pepper and cinnamon.

Fold in the spinach and pulp.

Remove the pie shell from oven and add the shredded cheese.

Pour the egg mixture over the cheese.

Return the pie shell to the oven and bake for 30 minutes.