1. Make fast watermelon rind pickles
Watermelon is the summer season’s most moreish fruit however there’s extra to it than the pink flesh. The rind is edible, with a gentle however barely tangy flavour that can also be a very good supply of fibre.
“To pickle the rinds, add salt, vinegar and sugar and depart in a jar till they soften,” Jenna says. “Alternatively, add the rinds to a juicer for an additional hit of vitamins.”
2. Boil vegetable scraps for a flavour-filled inventory
Carrot peelings, onion and garlic skins, spring onion tops and celery leaves can all be added to boiling water to make a scrumptious, nutritious inventory filled with fibre and useful plant compounds.
“Somewhat than throwing them away, add them to a pan of water with some bay leaves, garlic cloves, recent herbs (when you have them), salt and pepper,” says Jenna. “Deliver to the boil and depart to simmer over a low warmth for a number of hours. You’ll be able to then use this in your soups, stews and curries to offer some additional flavour and vitamins.”
3. Brew pineapple peel tea
When you’ve sliced off the tough, textured pores and skin of a pineapple you’re left with a pile of roughage crammed with the enzyme bromelain, which aids digestion and has anti-inflammatory properties.
“Add the peel to sizzling water with a cinnamon stick for a scrumptious, after dinner candy tea. Alternatively, infuse the peel in water with ice for a refreshing summer season drink,” says Jenna.
4. Put espresso grounds in a cake
Brits quaff an estimated 35 billion cups of espresso a 12 months, sending half 1,000,000 tonnes of floor espresso waste to landfill. However as a substitute of pouring these down the sink, use the grounds – which include antioxidants, caffeine, calcium, magnesium and zinc – in your baking.
“Espresso grounds might be added to cake or vitality ball recipes,” says Jenna. The flavour pairs nicely with cocoa, so add to chocolate cake for a wealthy, earthy be aware.
Learn extra about lowering meals waste, the greatest kitchen hacks and placing the freezer to good use.
5. Add parmesan rind to soup for a flavour enhance
Don’t throw away the onerous finish of your parmesan, it’ll convey a delicate umami be aware to your meals.
“This is usually a helpful method to improve the flavour within the dish and due to this fact you received’t want so as to add as a lot salt,” Jenna says. “You should utilize parmesan rind in your inventory or in a cheese sauce. Inventory containing parmesan rind is additional scrumptious when used to make risottos.”
6. Serve cauliflower leaves in a salad
Cauliflower leaves aren’t simply tasty, they’re a very good supply of fibre and calcium.
“By no means throw away your cauliflower leaves. These are excellent roasted and added to salad or served as a facet. They’re significantly wealthy in iron which, when mixed with a tahini dressing, might be a good way to extend your iron consumption.”
7. Drizzle roasted broccoli stalks in olive oil
Broccoli florets have overshadowed the remainder of this cruciferous vegetable.
“Stalks present plenty of flavour so add them to vegetable soups. Or chop them lengthways, drizzle them with a splash of olive oil, salt and pepper and roast them within the oven.” The stalks are excessive in fibre, iron, vitamin C and potassium, Jenna explains.
