Did you know that around 10.3 million tonnes of edible food in South Africa are being discarded or left to spoil That’s according to research conducted by the Water Research Commission, who also report the most wasted food types are seeds and pulses, followed by fresh fruits and vegetables, which make up an estimated 44% of food waste! This waste is enough to feed 16 192 children two nutritious meals every day for a year! You can help reduce food waste by rethinking what you do with some of the food that usually ends up in your kitchen bin. Here’s how:
Make veggie stocks
Find the recipe for Alphabet soup here.
Resist the urge to toss veggie trimmings while you’re making dinner. Save those carrot tops, beetroot and celery leaves, tougher cauliflower, broccoli and asparagus stems and any vegetable peels to make a flavourful vegetable stock. Rinse the bits and bobs, keep in a container in the fridge, then add them to water (about 2 full cups to a litre of water) with any wilted herbs you might have, as well as ½ t each fennel seeds and black peppercorns. Simmer for 20 minutes then strain (the cooked bits can go on the compost heap if you have one), season to taste and use the stock for everything from soups to risottos.
Make smoothies
Find the recipe for pineapple and rolled-oat smoothies here.
Have any fruit that’s past its sell-by date? Peel and pop into a blender with a couple of bananas, low-fat plain yoghurt, a dash of milk and a drizzle of honey for a get-up-and-go smoothie. If you have some leftover coconut milk – you can also add these to smoothies. Other tasty (and good for you) smoothie additions to try: a handful of your favourite nuts, a few tablespoons of peanut butter, chia seeds soaked in coconut milk, rolled oats and granola.
Make meaty broths
Find the recipe for bone broth here.
Those leftover bones from roasts and chicken carcasses are good for more than just dog treats, you know. And, while you’re at it, don’t ditch those Parmesan rinds either – they’re packed with umami goodness. Freeze leftover bones until you have about 2 kg, then simmer in 4 litres water with carrots, onions, celery stalks, bay leaves, garlic, 2 Parmesan rinds and seasoning for a couple of hours, or until flavourful. Strain and use like you would regular meat stock.
Repurpose leftovers with our handy recipe collection.
Make salads
Find the recipe for sorghum tabbouleh here.
Think beyond traditional lettuce leaves when making salad. Beetroot, cauliflower, turnip and celery leaves, carrot tops, finely diced broccoli and cauliflower stems and spinach stalks all make excellent salad ingredients – especially when drizzled with a zingy dressing and topped with crispy, pan-fried potato skins. Who needs croutons, right?
Make pestos
Find the recipe for 20-minute kale-pesto beans here.
You know that half-full bag of spinach and stray sprigs of basil, coriander and parsley that have gone all wilted in the fridge? Whizz them up in a blender with nuts, garlic, olive oil and grated hard cheese to make a punchy pesto. You can also use carrot tops or kale to make pesto. How’s that for a fridge-forage dinner?
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