Next time you’re cooking or prepping food in your kitchen, you may want to rethink what you are throwing out. Plenty of times we throw away perfectly edible and nutritious food simply because we don’t know better. Stop wasting food and money and see what nutritious things you’ve been missing out on.
They’re often the first thing you chop off then toss, right? Well, you may want to think twice next time. The celery leaves pack even more celery flavor than the stalks, plus they are rich in fiber and calcium. You can add them to a salad, like you would with other greens. Or you can add them to soups, either as a garnish, cooked into the soup, or like an herb.
Whether you’re peeling an apple to snack on or to cook with, you’re actually tossing out most of its nutrients. Two-thirds of the apple’s fiber content, and most of the antioxidant quercetin, is housed in its peel. Save yourself the time and effort and leave the peel on. Side note: 20% of a potato’s nutrients are in the skin, so wash thoroughly and leave the skin on.
Did you know you can you use both the broccoli florets and the stalks? True, the stalks have a tough exterior, but you can easily shed that outer layer with a peeler. You can then slice them up and steam, sauté, or stir-fry them. You can also shred them for slaws or salad, or chop them up and add them to a vegetable soup.
Before you use an orange, lemon, or lime, you should zest the fruit first. You can use a fine grater to a vegetable peeler, depending on whether you want fine bits or wide strips. Be sure to wash the fruit well, and stop before you get to the white part, as it has a bitter taste. The zest contains Vitamin C and helps to add citrus flavors to things like dressings, marinades, sauces, soups, and more. You can also discard the extra peel in your garbage disposal for an easy and natural deodorizer.
Have you ever cooked with beet greens? If not, you should. Beet greens are a great source of vitamin A, potassium, minerals, and more. You can sauté them in olive oil, with garlic, citrus juice or vinegar, salt and pepper. You can even cook it with sliced beet root as the sweet and bitter flavors balance each other out. If the leaves are tender and young, you can enjoy them raw in salads.
You roast pumpkin seeds, so why not roast squash seeds? Much like other seeds, they are packed with nutrients like magnesium, potassium, iron, and fiber. And did we mention they’re delicious? To roast them, rinse and remove any pulp stuck to the seeds, then pat dry. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper, toss the seeds with oil and salt, and arrange them in a single layer. Bake them for 15 minutes or until the seeds are lightly browned, fragrant and begin to pop. Enjoy the seeds as a snack, tossed in salads, or as a garnish.
Want to get out of the kitchen? Come relax at Your Neighborhood Deli, The Brick, and let us make you a yummy meal. We’re open weekdays 10:30am-7:30pm and Saturdays 10:30am-4:30pm.