This additive has been banned from cosmetics, but not from food
All of us are guilty of overlooking the watermelon rind, but we're missing out on some powerful nutrients and the amino acid citrulline, which can improve circulation and boost heart health and even libido. Cut that white part under the green exterior and use it in smoothies, salsa, chutney, or slaw. You can also mix it into soup with potatoes and carrots, or pickle it! And don't forget to save those seeds and roast them for a crunchy salad addition.
Even way overripe bananas are salvageable! Freeze them and blend into a smoothie, or mash and bake them into a cake. There are tons of mouthwatering ways to use up those overripe bananas.
You've probably been throwing away banana peels all your life, and with that you've tossed out so much tryptophan, which boosts serotonin! You can bake or boil the skins (make sure they're ripe) for at least 10 minutes to soften, then add it to smoothies, stir-fries, soups, or blend and add to muffin or cake batter.
The much-overlooked broccoli stalk contains a phytochemical antioxidant that reportedly has anti-inflammatory properties, protects cells from DNA damage, and inhibits tumor blood vessel formation! You can slice or shred them and have them raw in salads or steamed, roasted, or sautéed. They also add great thickness to soup, sauce, pesto, and hummus.
For a richer flavor in your next soup or pasta sauce, toss in a Parmesan cheese rind and pull it out before serving.
Give new life to those scraps sitting around in the fridge by combining any hard and soft leftover cheeses and making fromage fort, or “strong cheese,” by blending them in the food processor with wine and herbs.
Who knew that hairy skin was edible? It's also really good for you, with vitamin C and fiber. If you can't get past the fuzz, try adding a whole kiwi to a smoothie.
Don't stop at lemon! You can also zest oranges, limes, and even grapefruit for some acidity and flavor in vinaigrettes, marinades, smoothies, yogurt parfaits, oatmeal, muffin batter, and more.
Pineapple cores offer anti-inflammatory properties and can ease muscle pain, plus they're also extremely versatile in cooking! You can chop and add it to salsa, slaw, or chutney, or you can blend it into smoothies. You can also add it to drinks like water, tea, or sangria for some extra flavor, or put it in a stir-fry. Experts know it works beautifully in a marinade as well.
Stale bread is gross, but croutons aren't! It requires very minimal effort and results in maximum soup/salad enjoyment. Alternatively, you can make bread crumbs in a food processor and store them in the freezer for whenever that fried, breaded craving hits.
Onion skins hold a high content of quercetin, which is a phytonutrient that fights inflammation, reduces blood pressure, prevents arterial plaque, and improves cardiovascular health. Red onions contain more quercetin than yellow ones, but they both do well when added to stocks, soups, or chili—just discard before eating!
Lemon peels actually offer great nutritional benefits, including fiber and vitamin C, as well as other essential vitamins and minerals. Lemon peels and zest make the perfect garnish to really balance and enhance certain flavors.
Sometimes removed before they even hit the stores, celery leaves are treated unjustly for how rich they are in magnesium, calcium, and vitamin C. Use them in salads, as part of vegetable stock, or as a garnish.
Swiss chard stems are high in glutamine, meaning they can improve your immune system, and they're also high in iron and fiber. They're best when roasted on an olive-oil slicked pan until slightly brown.
Avocado pits can reportedly be ground into a flour by baking until soft, removing the husk, and blending the pit. The flour can then be used in smoothies and baking.
The green stems and leaves at the top of a carrot are perfectly safe to eat! They have a slightly bitter taste, but work well as garnish or boiled in soup stock.
Many people have been throwing out the stems and just cooking with the caps because of some perceived danger. But the stems are just as safe to eat as the rest of the (presumably non-poisonous) mushroom you're cooking. If you're making mushroom caps, you could still save the stems and simmer in an earthy vegetable stock, pickle for sandwich fillings, or make into a vegetarian pâté.
Beet greens are rich in vitamins A, C, and K, and contain a phytonutrient that can reportedly benefit eyesight. Use them as the base for your beet salad, or sauté them with other leafy greens to add a slightly sweeter flavor.
If you're part of the lucky population who loves cilantro, you definitely don't want to waste the stems. They contain more flavor that their leaves and have equal nutritional value, including anticancer properties and nutrients that boost skin health. Use them exactly as you would with the leaves.
Squash season sees a painful waste of nutritious seeds, which should always be roasted with various spices or even just salt for a delicious snack.
The remaining pickle brine can actually be used to pickle other things. It also adds a nice tang to salad dressings and drinks like martinis or Bloody Marys.
Leftover coffee doesn't have to go to waste, and instead you can put it into desserts, or even savory dishes like gravy or Mexican mole sauce.
Don’t toss those corn husks either! Instead, dry them out in the sun to make the perfect wrapping for tamales.
Many people tend to throw away the outer cabbage leaves, but they're still a powerful source of vitamins A, C, and B. Instead, try using them in fermented recipes like kimchi.
The cob itself isn't edible, but you can simmer raw or roasted corn cobs with salt to make homemade corn broth, which is the perfect base for corn chowder, chowder, or even risotto.
Save yourself the extra work and gain some added nutrition by leaving the cucumber peel on. If you don't like the taste, add it to smoothies or finely chop into salads.
Instead of throwing the green onion bulb (the white part at the end with the roots), stand them roots-down in a small jar with a little water—leave the top edges above water—and set on a windowsill. You’ll soon see new green onions sprout!
Sources: (Cookist) (The Kitchn) (The Healthy) (AHC Health News)
See also: The future of food: 2024 trends and innovations shaping the culinary landscape
Leftover bones from raw or rotisserie chickens are fantastic when making a rich and nutritious stock. Throw the bones into the freezer until you accumulate enough to make a batch.
Food waste is increasingly on people’s radars as it continues to weigh dangerously on the planet. Unfortunately, it has become something of a habit: we buy more food than we need, we let fruits and vegetables spoil, and we throw away leftovers. Many of us were also raised thinking that certain parts of produce are inedible and that we must remove them and toss them in the bin.
A growing movement against food waste has brought to light numerous clever, nutritious, and delicious ways to use the 'scraps' we tend to toss. Click through to learn how to get more bang for your buck while giving the environment a little help along the way.
Food parts you really shouldn't be throwing away
Reuse food parts and save a lot of money!
FOOD Zero waste
Food waste is increasingly on people’s radars as it continues to weigh dangerously on the planet. Unfortunately, it has become something of a habit: we buy more food than we need, we let fruits and vegetables spoil, and we throw away leftovers. Many of us were also raised thinking that certain parts of produce are inedible and that we must remove them and toss them in the bin.
A growing movement against food waste has brought to light numerous clever, nutritious, and delicious ways to use the 'scraps' we tend to toss. Click through to learn how to get more bang for your buck while giving the environment a little help along the way.