Cut down on both waste and trips to the grocery store by using up your food scraps. A bonus is you may save some money, too!
Yes, of course you can make delicious broth – keep a bag in your frig or freezer (depending on how long it takes you to fill it up) and toss your veggie scraps into it. When the bag is full, make stock! You can even add things like orange peels and of course leftover bones!
Here are some other ideas of what you can do with those leftover scraps!
KALE STEM PESTO
about 1 cup of pesto
In a food processor, pulse the kale stems. Add Parmesan, garlic, nuts and fresh herbs until finely chopped, drizzling in the olive oil at the end and processing until smooth. Add remaining ingredients and blend.
Toss with cooked pasta or veggies, spread on sandwich or pizza, or stir into soup.
BROCCOLI STALK SOUP
APPLE PEEL TEA
WATERMELON RIND COLESLAW
Beet Green Saute (or use radish greens, turnip greens – any green tops!)
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!