This situation certainly sounds familiar to you: Noodle leftovers in the fridge, the half-full pack of tomato sauce which is no longer needed, the chocolate eggs are piled up. Doesn`t it hurt you sometimes (or often ?!) throw away fresh green vegetable leaves or stalks and fruit peels, full of vitamins, because there is no further use for it? Let`s change to an almost 100% use of leftovers.
Cooking with leftovers is fun and diversified, it is quick and easy, saves a lot of money and waste. Bring new variations into your kitchen! No more residues, no more throwing away!! I'll show you delicious recipe ideas for leftover food.
Sad but true: According to a study by the University of Stuttgart/Germany every citizen throws away nearly 82 kilos food each year. The WWF study "The big throw away” speaks of 18.4 million tons of wasted food per year. That`s 313 kilo edible (!) food per second ... of which 40 to 60% came from private households, the rest of production, catering (including restaurants, canteens, schools, etc.) and much of it was avoidable, so the unanimous study results. The whole thing starts with the purchase. We often buy carelessly or in too large quantities.
Saving money, well, who does not have to do this nowadays?! Trying not to waste money has nothing to do with greed, but simply with saving and also with environmental awareness. This should include possibly complete recycling, organic cleaning agents, second-hand shopping / selling, saving energy and cycling for example.
However, those measures can begin with the daily diet, in the garden, where fruit and vegetables could be grown almost 100% “bio”. Organic waste belongs on the local compost unless peels etc. cannot be used otherwise. Buy as little industrialized food as possible and use food leftover as much as possible. How? I am going to show you in this e-book:
This situation certainly sounds familiar to you: Noodle leftovers in the fridge, the half-full pack of tomato sauce which is no longer needed, the chocolate eggs are piled up. Doesn`t it hurt you sometimes (or often ?!) throw away fresh green vegetable leaves or stalks and fruit peels, full of vitamins, because there is no further use for it? Let`s change to an almost 100% use of leftovers.
Cooking with leftovers is fun and diversified, it is quick and easy, saves a lot of money and waste. Bring new variations into your kitchen! No more residues, no more throwing away!! I'll show you delicious recipe ideas for kitchen scraps.
Did you know that some "kitchen waste" can be replanted and then continues to grow?
This applies, among others, to:
onions
spring onions
leek
garlic
fennel
potatoes
celery
cabbage
Romaine lettuce, lettuce (with root ball)
lemongrass
ginger
pineapple
Avocado (core)
These species can first be placed in a water glass to grow roots and then simply can be planted into a pot with potting soil, after which they will continue to grow (e.g. on the windowsill in the kitchen) and can be used further.
Peels and stalks
Potato peels: Scrub potatoes thoroughly before peeling, always with a brush under running water. The best would be of course a harvest from the own garden or organic potatoes without any chemicals. In this case you can make delicious potato chips with the peels. Just put them on a baking sheet with a little olive oil and the desired spices (salt, pepper, paprika, curry, herbs) and roast them at 200 degrees in the oven, 15 to 20 minutes.
Apple peels: The same applies here. Also scrub apples well before peeling with a brush and water (preferably apples from the own garden or from organic farmers) and then make crispy apple chips from the peels. Fry them on a baking tray in the oven at 200 degrees, 15 to 20 minutes. Add some butter and cinnamon, if you like.
Citrus peel: Scrub citrus fruits carefully (lemons, limes, grapefruit, oranges, tangerines, etc.) before peeling with water. Put them into a porcelain pot or glass bowl (not metal), sprinkle thickly with sugar, leave them for several days, turning several times – you just made candied fruit! Peels can also be transformed into dessert: 1/3 cup, 1/3 sugar, 1/3 water, boil for an hour and pour into preserving jars. Close airtight and let cool (Be sure to close the jars before, so that a vacuum forms under the cover).
Melon skin: Too bad that most consumers throw away kilos of skins of this sweet summer fruit. Usable is the white part which is located between the green skin and the red pulp. You can use it instead of cucumbers in salads, gazpacho and curries, also for making pickles.