10 Creative Juicer Recipes

Tomato Sauce

Straining and cooking tomatoes that have passed through your juicer is one easy way to make smooth, lycopene-rich tomato sauce. Wash and press tomatoes through your juicer, reserving the pulp.

Then add the juice and as much pulp as desired into a pot over medium heat and reduce by half to thicken. You can add aromatics such as chopped onion, garlic, salt, pepper, and herbs to flavor as desired. Cooking these in olive oil will help you absorb the fat-soluble nutrients in tomatoes.

Homemade Baby Food

You can use your juicer to make baby food suited for your baby's stage of eating. Wash, peel, and seed your fruit or vegetables first. For some fruit and vegetables, you'll likely want to steam them to soften them, such as carrots, sweet potatoes, and peas.

Run them through your juicer and reserve the pulp. Mix the pulp back into the juice to create a texture suitable for your baby's stage of eating. The American Academy of Pediatrics recommends waiting until your baby is at least 6 months old before introducing solid foods.

Nut Milk

If your juicer is able, you can make smooth, creamy nut or seed milk in the machine. Soak 1 cup of your nuts or seeds of choice overnight in 3 cups of water to soften them. Rinse them in the morning, then run them through your juicer with 3 more cups of fresh water, adding a little of each at a time.

You may want to strain the liquid afterward to ensure it is perfectly smooth. Save the leftover pulp for more creative recipes. Ideal nuts to use include almonds, cashews, macadamia nuts, and hazelnuts, which are packed with vitamins, minerals, and healthy fats. Be sure your juicer can handle processing nuts.

Using almonds, the nutrition information for this milk would be around 138 calories, 12g fat, 0mg cholesterol, 115mg sodium, 4.8g carbs, 2.5g fiber, 1.1g sugar, 4.8g protein.

Apple Sauce

If you have made apple juice, you can use the pulp to make apple sauce. Add 2 cups of pulp to 2 cups of water and 2 cups of apple juice. Heat over medium-high and simmer for about 20 minutes until thickened.

Stir in honey or another sweetener of choice as desired, or leave this out if the apple sauce is sweet enough for you as-is. Spice it up with 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground nutmeg. Store in container in the fridge for up to 1 week, or freeze.

You can use any juice you like in place of apple juice including beet, carrot, or pear. Experiment to see what works for you.

Gazpacho

Gazpacho is a cold vegetable soup most commonly made with raw tomatoes, cucumbers, and various herbs. You can make gazpacho using chopped fresh veggies, following any recipe you would like. Add vegetable pulp leftover from juicing to thicken and flavor any gazpacho recipe.

Here is a simple recipe. Dice and puree 2 pounds of roma tomatoes, one cucumber, one bell pepper, 1/2 red onion, two garlic cloves, 1 tablespoon white wine vinegar, two celery stalks, four sprigs of fresh herbs (cilantro, basil, parsley), and 2 cups of leftover vegetable pulp. Chill and serve with croutons, more fresh herbs, salt, and pepper.

Sorbet

You can use frozen fruit straight from your freezer to create your own homemade sorbet. Ensure your juicer can handle frozen fruit first, then add whichever fruits you choose into your juicer. They should be peeled, chopped, and seeded first.

Excellent choices include mangoes, strawberries, pineapple, raspberries, and cherries. Combine your favorite fruits to create new flavors. Mangoes are rich in antioxidants including vitamin C, and provide other key nutrients including vitamin E and folate.

Mango sorbet using two mangoes to serve six would provide you with 67 calories, 0.4g fat, 0g cholesterol, 1.1mg sodium, 17g carbs, 1.8g fiber, 15g sugar, and 0.9g protein.

Mango Marinade

You can use any fruit or vegetable you choose to create a delicious marinade using leftover pulp. For this one, use the leftover mango pulp from creating your delicious sorbet above.

Add 1 cup of mango pulp (or try papaya, orange, or pineapple) with 2/3 cup fresh juice of choice (orange, lemon, etc) and 1/3 cup soy sauce. Add 1 to 2 minced garlic cloves and cover fish, tofu, or chicken with marinade. Let sit in a covered baking dish in the fridge for at least 1 hour before cooking and serving.

Fruit or Vegetable Frappe

You can make any kind of frappe using leftover fruit or vegetable pulp. Using the pulp to make a frozen treat will provide you with health-boosting fiber along with the vitamins and minerals in your produce.

Use a high-powered blender to blend 2 cups of pulp with 1/2 cup juice, 3 cups of ice, and 1 to 2 tablespoons of sweetener, such as honey or maple syrup, if desired. Process for about 60 seconds and serve right away.

Hummus or Bean Dip

You can use your juicer to make oh-so-smooth hummus and bean dip. Just run a can or two of beans with the liquid through your juicer along with garlic.

Then mix with tahini, lemon juice, and any other seasonings of choice and drizzle with olive oil. Serve with crackers, veggies, and pita bread. Hummus is a nutritious dip that provides a mix of carbs, good fats, fiber, vitamins, minerals, and plant protein.

A 2-tablespoon serving of hummus will provide 70 calories, 5g fat, 65mg sodium, 6g carbs, 1g fiber, and 1g protein.

Juice Pulp Crackers

Making crackers out of your leftover juice pulp is an excellent way to reduce waste and create something unique and delicious using fruits and vegetables. You can use any vegetable pulp you choose along with flour of choice.

Here is a basic recipe: Combine 2 cups of pulp, 1/2 cup ground flax, almond meal, or flour of choice, 1 teaspoon sea salt, 2 teaspoons dried basil, thyme, oregano or herb of choice, 1 teaspoon ground pepper, and 1/4 cup vegetable juice or water. You can also add in chia seeds, poppyseeds, or sesame seeds if you want.

Spread on a parchment lined baking sheet and bake at 350-degrees Fahrenheit for 30 to 40 minutes or until crisp and lightly golden. Cut into squares and store in an airtight container.