Zero-Waste Cooking

According to the Food and Agriculture Organization of the United Nations, an estimated 1/3 of all food produced globally is lost or goes to waste. If we ensure less food waste, it would lead to more efficient land use and better water resource management with positive impacts on climate change and livelihoods.
As consumers, there are a lot of things that we can do in our households to not let edible food go to waste. We need to learn how to respect our food, the farmers who produce it and the natural resources that go into producing it.

One of the ways to do that is by being conscious of the ingredients you purchase – Will you be using all of it before it goes bad? The more items you have in your fridge or kitchen counter, the more difficult it gets to keep a track of them.
Today I am going to show how we can make meals out of what is already there in your fridge. Why buy more, when we can get creative with what we have? Instead of following a set recipe, try to look at the ingredients you have and tailor a recipe around it.

I retained the Broccoli stems after using the florets for another dish. I did the same with the stalks of spinach leaves. Although, I do compost my organic waste, it makes more sense to make most of all parts of the nutritious vegetables.

If you are in the mood for an easy evening snack, peel the broccoli stems and coat them with a mix of your favourite herbs and spices, minced garlic, butter/olive oil, and salt. Roast them in the oven. In the mean time, make a dip for the Broccoli stems fries by blending chopped spinach stalks with your favourite herbs and spices, vinegar, olive oil, sauce of your preference, and salt. 

Please feel free to share below your recipes in which you extend the life of your greens 🙂

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