A few weeks ago I told you about a luscious cucumber, avocado and wheatgrass soap that I made with the juice of cucumbers I picked in my garden. An inevitable byproduct of juicing is vegetable pulp. I don’t know about you, but I can’t see wasting perfectly good vegetables just because they are smashed beyond recognition. I usually give the pulp to the McWormerson’s to compost, but this time around I decided to try something different.
I love cucumber-infused water in the summer but just slicing up a cucumber doesn’t flavor the water as strongly as I would like. So I decided to use the cucumber pulp to make a super-infused water. My juicer, and I’m assuming most juicers out there, comes with a handy cup that catches the pulp. The cup has a strainer at the bottom that allows excess juice to run out into a larger cup.
I left the pulp in the cup and poured filtered water over it, allowing the water to drip into a pot.
After a few minutes, I was left with delicious, light green cucumbery water. Next, I added slices of lime and a few sprigs of mint and allowed the water to chill for several hours. The result was a light and refreshing beverage to sip while hanging out in my yard.
Coming up in the next few weeks, I’ll tell you about the soothing cucumber and yogurt face mask I made with the rest of the pulp. It’s an easy way to pamper yourself!
Have you used the pulp from your juicer to make something delicious or useful? Tell us all about it in the comments!