Episode 53: Doing a 10 Day Juice Detox

Hi friends!

Thanks for stopping by, we so appreciate it. Today on the show, we’re discussing my experience doing a 10 day juice detox adventure! It was an interesting challenge but I made it through in one piece and actually learned a lot. You can listen to the episode through the player below or by subscribing to us on iTunes! While you’re over on iTunes, we would love it if you would leave us a review. More reviews means we can reach more people!

Laura had a lot of questions, mostly about why on Earth we decided to stop eating solid food for so long. I don’t really blame her, but the honest truth of it is that juicing for that long is really not that hard. Mentally it’s a bit annoying not to eat food, but physically we were really fine. Tune into the episode to learn more about my experience and check out the shownotes below:

  • We were inspired to do this juice cleanse by the awesome documentaries Fat, Sick and Nearly Dead and the sequel (which are both on Netflix!)
  • We used the 5 day reboot from Reboot With Joe’s plans. That one doesn’t seem to be up on the website anymore, but I’d suggest checking out the 3 or 10 day plan!
  • Kris Carr’s Crazy Sexy Life journey is hugely inspiring, whether or not you want to do a long-term juice cleanse or not.
  • If you’re ever in Otavalo, Ecuador, check out the miraculous (to us!) café that served us fresh green juice when we were hurting for it on the go. It’s the little things. :)
  • Check out my blog post here to read more about this experience and the ten lessons I learned from it.

Thanks so much for listening friends! We love having you here in this community. Find us on Twitter and Instagram!


Carrot Beet Juicer Pulp Muffins

IMG_3125It’s HOT out there — And nothing’s more refreshing than fresh juice! Unfortunately (fortunately), I suffer from serious juicer guilt — Unlike smoothies, juicing removes all of the fiber from your fruits and vegetables. This means you absorb the nutrients quickly, but are left with a heap of pulp. No need to toss it though! Juicer pulp can be used in recipes for crackers, muffins, soups, and more.

Here is a recipe for muffins I made using pulp from my bright pink beet-carrot-ginger juice.

(Makes 10 regular sized muffins)


  • 1 cup juicer pulp (mine was beet-carrot-ginger, but green juices work too!)
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil, melted
  • 1 mashed ripe banana
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 3/4 cups almond milk


  1. Preheat oven to 350 degrees.
  2. Remove any large chunks from your juicer pulp. 
  3. Mix all of your ingredients well. Add almond milk to achieve your desired consistency.
  4. Lightly grease your muffin tray with extra coconut oil or Earth Balance (or butter if you eat dairy)
  5. Fill muffin cups 3/4 full
  6. Bake for ~12 minutes or until an inserted fork comes out clean.
Just check out that beautiful colour pre-bake!


These muffins are soft and moist — as a muffin should be. They’re definitely my new go-to recipe for juicer pulp.

I gobbled one up instantly and decided to keep the rest fresh by storing them in the freezer: Once they’re at room temperature, you can put your muffins in a freezer bag, making sure to squeeze out the air. To heat one up later, you can plop it in the oven at 350 degrees for 8-10 minutes. If you’re on the go, throw one in your bag to thaw an hour or two ahead of time.


What’s your favourite thing to do with juicer pulp? Connect in the comments below or @GreenGuineaPigs on Twitter.

Bears. Beets. Battlestar Galactica.

— Laura

ps. If you’re looking for ways to beat the heat, we’ve got some seriously refreshing recipes for green smoothies, homemade kombucha, and vegan ceviche avocado boats.