Making the most of resources in the kitchen is key to reducing food waste and in this sense, we show you how to use the parts of your food that are often considered useless and 11 ideas to add them to your daily diet.
Of your vegetables, everything works
Fruits, vegetables and vegetables are usually the foods that generate the most waste. However, we can considerably reduce it if we use the frequently uneaten parts.
Thus, for example, the chard leaves and the spinach stems They can perfectly be used as a filling for an empanada, to make a sautéed or, in the case of larger pencas, we can prepare them battered or stuffed.
The green part of the leek and spring onions it is as edible as the white part or the bulb, they can even be incorporated finely chopped and raw in its finest portion.
The potato skin It can be consumed after a correct previous washing in various preparations together with the potato itself, or separately creating with them, for example, an omelette or some baked chips.
The broccoli or cauliflower stem and leaves They can also be edible by incorporating them into the same preparations as the flowers of these cabbages or, in a stir-fry, in a salad or to accompany some Asian noodles or noodles.
The beet greens They can be used just like any other green leaf, for example, to make an omelette or to fill a savory cake and the same goes for the fennel and carrot leaves that can also be added to a salad or used to prepare vegetable creams, soups or a delicious pesto sauce.
We know that all vegetables are good, and using those parts that we frequently remove and discard we can minimize food waste in the kitchen.
In Vitónica | Five tricks to avoid throwing away when cooking and eating healthier
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