I guess doing it the Julia way is a bit like using up the pulp after making soya
milk and almond milk. The name for the soya pulp leftover is called okara.
May be if you do a search for okara recipes you'd find some ideas. I'd been
looking for them and they often use the okara for:

as a burger mix (I guess it'd a bit hard using fruit pulp)
bread baking
making muffins

Ada



Julia Altshuler wrote:

> Others are correct when they say that getting the whole fruit or
> vegetable is your best bet, but if you're intent on separating pulp from
> juice and then eating both, you can incorporate the pulp in soups and
> bread. This doesn't produce fabulous recipes, but it is acceptably
> edible and answers your question. Toss in half a cup of vegetable pulp
> in each quart of soup such as chicken noodle or tomato vegetable soup.
> It can go in a mushroom barley too. It can also be put in a yeast
> bread. I can't give you an exact amount, but it might go in the sponge
> stage of a whole grain bread. The pulp won't have much flavor so think
> of it as extra bran.
>
>
> --Lia
>
>
> Fuzzy wrote:
>
>> Hi all,
>> I recently bought a juicer (one of those spinning ones).
>> I was wondering if anyone has suggestions, in using the pulp left over.
>> Suggestions on the froth left over (don't like drinking that) would be
>> nice
>> to.
>> It would be good if you could use it in a recipe of some sort, instead of
>> composting it.
>> Help appreciated. :-)
>
>