26 Jan Trending: Eating All Parts of Fruits and Vegetables
With the awareness to cut food waste gaining momentum, we’re going to see more ways to eat all parts of fruits and vegetables. This root to leaf movement also embraces buying imperfect or “ugly” produce.
A few ideas for you to consider:
- Cook up carrot and beet tops with a little olive oil.
- Sauté kale stems a few minutes before cooking the leaves.
- Jolt wilted greens to life by plunging them in cold water and using wilting vegetables in soups.
- Peel broccoli stalks, slice them up and throw into a stir-fry with the florets.
- Roast potato peels.
- Use soft fruit in smoothies or for baking.
- Zest and freeze citrus peels before throwing them away.
Our friends, Dara & Erin, at How to Eat have an awesome applesauce recipe and use the apple peels to make chips. Genius!
And in Calgary, dietitian Vincci Tsui uses both cilantro stems and leaves in her Cauliflower “Fried Rice” with Ginger, Turmeric & Almonds.
What are your tips and tricks to cut food waste?