“If you’re interested in living a low waste lifestyle, the best place to start is your kitchen. We waste food every day, but there are easy ways to lessen that impact without having to become a totally different person.
Simple shifts in daily habits can make all the difference later down the line. Store your food properly so you don’t have to throw it away so quickly. Only buy what you need – make lists, plan meals, measure ingredients. Understand how expiration dates work so you don’t throw away food that’s still good to eat. Most importantly, look for little moments in your cooking process to revise. Below we’re sharing a few ways to reduce food waste…
Ten Ways to Reduce Food Waste Daily
STOCK UP ON STOCK
Keep veggie scraps and trimmings in a bag in the freezer when you cook. You can use this later as the base for a flavourful stock. Follow this simple recipe. You can incorporate the stock into various dishes — like grains and sauces — or you can sip it on its own.
DON’T STOP AT THE STEM
Make sure you use as much of your fresh ingredients as possible when cooking. Broccoli stems taste great roasted. Beet leaves make for an excellent salad. Carrot tops can be used to make pesto. Even celery leaves can be candied for a sophisticated garnish.
MAKE FRIENDS WITH THE FREEZER
There are so many things can be kept in the freezer so they stay fresh longer. Freeze pantry items like flour and nuts, wedges of hard cheese, pre-chopped veggies, and even soup saved in single serving portions.
SAVE CITRUS PEELS
Use the peels to make homemade countertop cleaner. The peels can also be candied and saved in the freezer to use later in baking, cocktails or as a flavourful homemade snack.
WHEN ALL ELSE FAILS, FRITATTA
Basically, every restaurant leftover can be thrown into a frittata. Use leftover veggies or veggie scraps, wilting herbs, and uneaten dinner remnants to add texture and flavour.
HANDLE YOUR HERBS
When fresh herbs start to wilt, chop them up and blend them with grass-fed butter, roll it into a tube with reusable wax paper and slice off pieces when you cook. You can also mix them with oil and make an infusion that doesn’t really go bad (because oil is a natural preservative), or make a pesto or chimichurri and freeze the sauce in an ice cube tray to have single-serving portions available to cook with.
REPURPOSE YOUR FRUITS
If you bought too much at the farmers market don’t wait for them to go bad; instead, find another way to use them. Make jam with berries, get into canning, or freeze them at peak ripeness and use in a smoothie. Frozen fruit can easily be taken from freezer to baking dish for a summery cobbler at any part of the year.
Use your extra veggies and pickle them, done right they will last a long time. The fermentation process makes pickles prime food for a healthy gut.
USE THOSE COFFEE GROUNDS
If you make coffee every morning, save the brewed coffee grounds in the freezer and make into a homemade body scrub. This recipe only requires two ingredients.
DONATE WHAT YOU DON’T USE
If kitchen DIY isn’t your thing, save your fruit and veggie scraps in a bag in the freezer, when it’s full donate to a community compost.”
The above and all related links can be seen in the original article here
GROW YOUR OWN FOOD FROM SCRAPS
read more here
SOME FRITTATA RECIPE SUGGESTIONS:
Vegetable Frittata – more details here
Pea, mint and cheddar frittata – more details here
Weekend (or anyday) English Breakfast Frittata – more details here
Dear reader, you will find a variety of articles, studies etc. plus recent news/views and recipe/food idea suggestions within this blog, we hope something for everyone to read and enjoy … but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan