Unfairly considered waste, banana peels, potato skins and other radish tips are ingredients of choice for your gourmet preparations. So let’s throw less and cook more!
From the field to the plate, passing through transport and the supermarket, food waste represents 10 million tons of food lost annually, or 150 kg per inhabitant. And consumers throw away 20 kilos of food, 24% of which are fruits and vegetables. A mess that is also an ecological, economic and ethical scourge. Fortunately, we can reduce our waste by taking a few simple actions.
Under the term “peeling” elements as diverse as hearts, bark, stems, ribs, seeds, bones and skins are grouped together. Wrongly considered waste, they are packed with nutrients! They contain vitamins, fibers, minerals and antioxidants. For example, the skin and the seeds of the apple contain the most pectin, a soluble fiber that regulates cholesterol, blood sugar and intestinal transit. Do you want to benefit from a maximum of antioxidants? Eat the skin of tomatoes, peaches, plums, zucchini, or even citrus. As for tapas, they are not left out. They contain vitamins (C, B9), iron (beet), calcium (turnip), fiber (carrot) and many antioxidants (radish). Be careful though, some caps are indigestible, even toxic. This is the case of aubergine, potato, pepper, tomato and rhubarb leaves.
It goes without saying that to take advantage of these advantages, you have to be intractable with quality and choose only organic fruits and vegetables. Indeed, the skin of the plants concentrates a good part of the pesticides. As much as possible, opt for seasonal and short-circuit products. Do not hesitate to buy the unsightly, the imperfect. Calibration is rarely a guarantee of quality. Lastly, before you cook your scrubs and tops, clean them with clean water and baking soda to remove any dirt. Here, as an invitation, three simple recipes to highlight them.
Apple skin fries
- apple peels
- cane sugar
Wash and dry the shells. Place them on a baking sheet. Sprinkle with sugar and cinnamon. Bake at 150°C (th. 5) for about thirty minutes.
radish leaf pesto
- 1 cm of fresh organic ginger
- Tops of a bunch of radishes
- 2 garlic cloves minced
- 20g almonds
- 50 g Pecorino (or grated Parmesan cheese)
- 10cl of olive oil
Wash the lids and dry them. Mix all the ingredients until the mixture is homogeneous. This pesto can be eaten both on pasta and on a slice of bread. It is kept in the refrigerator for 3 days.
banana peel bread
- 3 banana peels
- 2 tablespoons of milk (vegetable or animal)
- 2 eggs
- 60g butter, melted
- 50g coconut sugar
- 200g of flour
- 1 teaspoon baking powder
- a pinch of salt
- 100 g of crushed walnuts
- You need to preheat the oven to 180°C. Wash the banana peels and mix them with milk to obtain a homogeneous preparation.
- Separate the yolks from the egg whites. Beat the egg whites until stiff.
- Add yolks and melted butter to banana peels. Mixture.
- In another bowl, combine the dry ingredients. Add them to the wet mixture, mix. Then gently incorporate the egg whites.
- Pour into a greased pan and bake for 30 minutes. Cover with a sheet of parchment paper if necessary. Check for doneness by inserting a knife into the center of the cake. It should come out dry.
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