For those of you who enjoy juicing as much as Poohbear and I do, but never know what to do with the pulp or have kids or partners who might be finicky eaters and avoid vegetables like the plague, there are a myriad of ways to utilize juice pulp in recipes where no one will notice the flavor but still get some strong, living, extra nutrients with their meal.
My favorite way to accomplish this is adding carrot pulp (our staple) to spaghetti sauce or soup. Not only does the sweet of the carrot pulp cancel out some of the acidity of the tomato sauce (some people use a light sprinkle of sugar to do this), but it makes the sauce super hearty and rich. No one will complain, trust me. Best if you use it that day but you can always fridge the pulp for a couple of days. You can even use juice pulp in cookies, soup stocks, breads, even crackers. I found several great ideas on this site.
Another couple of secrets to the above sketti? The noodles are zucchini (gently tossed in a pan with olive oil, and the "meat" is made of pulverized walnut! So the sauce as a little bit of a crunch...even that may be too strong a word, but the walnut just absorbs liquid so well, it was barely noticeable after the first couple of bites. It's the same nut meat I used for my meatless tacos the other day. I just tossed it into the sauce., roasted some asparagus on the side in our convection oven and voila. Dinner is served. We love vegetables at our house, so even though this might seem a little overkill on the veg, you can always substitute wheat or soba noodles, add a side salad, whatever's clever.
Long story short, don't throw out the pulp! Sneak it in someone's food first!