From Pulp to Plate: How I Turn Leftover Juice Fiber Into Seasoning

If you juice as often as I do, you know the feeling — a full container of leftover pulp staring back at you after every session. Most people compost it and call it a day. But over time, I realized that fiber still holds a lot of life — minerals, flavor, and creativity waiting to be unlocked.

I make green juice with my Kuvings AUTO10 at least twice a week. My recipes are usually loaded with leafy greens, roots, citrus fruits, and peppers — ingredients that leave behind nutrient-rich fiber once juiced. Instead of always tossing that fiber into the compost, I started dehydrating it. Once the moisture is completely removed, I grind it in a food processor until it becomes a fine, granulated texture.

What I end up with is something I now call “juice fiber seasoning.”

It’s earthy, aromatic, and adds a subtle mineral punch to almost anything — salads, cooked dishes, even smoothies. I like to think of it as a way to close the loop in my juicing routine: nothing wasted, everything elevated.

How to Make Juice Fiber Seasoning

1. Collect the fiber.

After juicing, separate the leftover fiber and spread it evenly on a dehydrator tray or a baking sheet lined with parchment paper. Try to flatten the fiber into a thin, even layer so it dries consistently.

2. Dehydrate.

Set your dehydrator between 110°F and 118°F (43°C–48°C) to preserve nutrients and flavor. Depending on the moisture level, this can take anywhere from 6 to 10 hours. You’ll know it’s ready when the pulp feels completely dry and brittle to the touch.

If you’re using an oven, set it to the lowest temperature possible and keep the door slightly cracked to allow moisture to escape. Check occasionally after the 4-hour mark until it’s fully dry.

Natural Sun-Drying Option:

If you have access to steady sunlight and warm conditions, you can also sun-dry your pulp naturally. Spread it out in a clear or mesh-covered container (to keep dust and bugs away) and place it where it gets direct sunlight for 1–2 full days. Make sure there’s plenty of airflow—a small fan or open space helps prevent moisture buildup. Bring it in at night to avoid condensation.

3. Process.

Once completely dry, transfer the pulp to a food processor or high-speed blender. Pulse until you reach your desired texture — from fine powder to a coarser, granulated blend similar to breadcrumbs.

4. Season and customize.

This is where the creativity comes in. You can keep it simple or elevate it with additional herbs, spices, and mineral-rich ingredients (see below for ideas).

My Favorite Additions (Savory + Mineral-Rich)

🌿 Kelp, Nori, or Dulse – Natural sodium sources packed with trace minerals.

🧄 Onion or Garlic Powder – Adds depth and savory aroma.

🔥 Cayenne, Crushed Chili, or Smoked Paprika – For warmth and kick.

🍋 Dried Lime or Lemon Zest – Adds brightness and a clean finish.

🌿 Basil, Thyme, Oregano, or Rosemary – For a fragrant, grounding note.

💎 Sea Moss Powder – Adds extra minerals and smoothness.

Sweet Additions (Perfect for Smoothies, Oatmeal & porridge Bowls)

🍌 Dehydrated Banana or Plantain Fiber – Adds subtle sweetness and body.

🍍 Dried Pineapple or Mango Fiber – Brings a tropical tang and natural sugar.

🍎 Cinnamon or Nutmeg – Warms and enhances fruity flavors.

🥥 Shredded Coconut or Coconut Sugar – Adds richness and texture.

🌰 Brazil Nut or Walnut Meal – For a creamy, nutty undertone.

🌸 Vanilla Bean Powder or Date Sugar – Natural sweetness without processing.

You can mix and match to build your own “sweet seasoning” blend — great for topping porridge, yogurt alternatives, fruit bowls, or even as a base for raw dessert crusts.

Ways to Use It

• Sprinkle over salads for a mineral boost

• Stir into soups, stews, or fonio porridge

• Add to smoothies or juice blends for texture and minerals

• Use sweet versions over fruit, oats, or plant-based desserts

This simple method helps reduce food waste while nourishing the body. Every batch feels like a small act of sustainability — turning what most people see as “leftovers” into something full of life.

Final Thoughts

Juicing isn’t just about what’s in the glass — it’s also about what’s left behind. By repurposing your pulp, you make the most of your ingredients and add something uniquely yours to your kitchen.

If you’d like to try this at home, I use the Kuvings AUTO10 Juicer for all my green juice blends. You can find it linked on my site — use code BRANDON at checkout to save 10%.

Zero waste. Maximum flavor. 🌱