ZERO WASTE: STEMS, HAZELS, PETIOLES, ROOTS, SEEDS AND CORES

We make better use of food resources and reduce waste.

Fruits and vegetables can become natural supplements if we remember that in each part there is a different concentration of fiber, vitamins, mineral salts and antioxidants.

Here is the second part of my collection of “recovery” ideas recommended by chefs and environmental scientists.

Here find the first part of my collection.

This is only the beginning, I will continue to share everything I will find and experiment on the “recovery” .

STEMS 
All stems of leafy vegetables chopped or smoothies, they are transformed into:

broths

creams

sauces and vegetable ragù

patè

fillings

vegan burgers

velvety and soups

If cut to a maximum length of 5 cm, can be used for:

enrich a salad with their light crunchiness

fried sticks: floured or battered and fried.

The stems of the asparagus:

with the help of the extractor or the centrifuge they can be transformed into a tasty juice to be consumed alone or mixed with other vegetables or fruits, their taste is combined with that of citrus fruits for example

smoothies with fresh herbs, spices, oil and lemon become a spread or delicious sauce

smoothies with fruit and if a natural sweetener is needed, put in the freezer for 2-3 hours turn into a sorbet

thinly cut they become a carpaccio

The stems of the spinach cut into sticks they become a crunchy salad.
The green stems of fresh herbs, like parsley, they can be used:

in cooking to flavor instead of leaves that are best used raw.

if sauces are prepared, the stems can be blended with the leaves, will enrich any preparation with taste and nutritional properties and will save us time, avoiding us from separating them from their leaves.

HAZELS
The hazels of cherry they have the peculiarity of being hollow inside, this makes them perfect for slowly transmitting heat or cold so to treat different body parts such as joint pain and bruises with heat or cold.

Wash them well to remove pulp residues, then dry them and put them together in a pillowcase:

  • for a warm pillow put it in the microwave for a few seconds
  • to have it cold for at least 15 minutes in the freezer.
PETIOLES
The petioles of cherry dried in the air or in the dryer, chopped and stored in an airtight container can be used to prepare a draining and anti-inflammatory decoction:

  • put a tablespoon of petioles in a cup of water, bring to a boil and leave to infuse for 10 minutes.
  • filter and drink.
The petioles of pepper:

  • lightly toasted in the pan or in the oven then cover with water or broth, season with salt and herbs and cook for about 10 minutes. Strain and use the liquid obtained to prepare a risotto or as a base for a cold soup
  • dried then blended until you get a fine powder to use as a spice.
ROOTS
Roots of spring onion or leek very fresh they are:

  • excellent battered and fried to be used as a garnish or as an aperitif.

If they are less fresh, but always in excellent condition, you can:

  • cook them in boiling water and once soft, sauté them in a pan with soy sauce and vegetables and serve them as if they were rice noodles.
SEEDS
Seeds and water of the tomatoes they can be used:

  • to flavor the seasoning we use to open mussels, clams, etc.
CORES
Cores of pineapple, apples e pears can be:

centrifuged to make a drink

transformed into crispy wafers with the help of extractor / centrifuge / blender, dryer or oven:

  • centrifuge / blend / pass to the extractor the cores and also the skins if you have them with other fresh and dried fruit apricots, prunes, raisins, dates that help to bind
  • pour the mixture on a shelf of your dryer or on a baking sheet, covered with parchment paper, in a very thin layer
  • dried following the instructions of your dryer or let it dry in the oven at 60 ° C for 6-8 hours.

cooked to make the base of a sweet sauce:

  • boil core and if you have fruit peels in water for 10-12 minutes
  • blend as finely as possible
  • pass in the vegetable mill
  • thicken the liquid you will get for 5 minutes in the pot
  • use the sauce to accompany desserts and ice creams
The core of vegetables like the savoy cabbage turn into:

creams, sauce and vegan ragù

vegan burgers

part of the pastry mixes and baked goods.

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