Here are couple of ideas for what you can do with pulp left after juicing.
If you made all fruit juice, you can add honey or maple syrup, hemp seeds or whole sunflower seeds, a little bit of almond or peanut butter to it, mix well and eat as a raw porridge or as a paste on a toast.
For veggie pulp you can add garlic, vegenaise, Nama Shoyu or pink/black salt and any spices you like. Mix well and serve on a piece of toast.
Here is an example of such paste I made. Everyone in my family loves it, including my very picky 6 years old child. Ignore the look. It doesn't make justice to taste, I promise.
1 medium beet
3 medium green apples
2 cups arugula
Leftover pulp (my juicer leaves it a bit moist)
1 1/2 tsp garlic powder or 2 tsp fresh
2 small avocados, or 1 large
1 Tbs Nama Shoyu (salt or even dry seaweed)
3 full Tbsp vegenaise
1/2 tsp turmeric
1/2 tsp black pepper
Mix all well with a spoon. No blender needed. In my family we still like to add a layer of vegenaise on bread before putting the paste on. It really tastes very good and turns out to be a good healthy lunch for everyone.
Note: If your juicer makes pulp too dry, add about 3-4 Tbsp of juice back to it for added nutrients.
Like an option you can add sunflower seeds to veggie paste to add crunchiness and different flavor if you like it.
You can do the same way with any other combination of veggie juice leftover pulp and season it to your liking.