Vegetable stems, leaves and shells are rich in nutrients such as vitamin C, folic acid, iron, calcium and antioxidants, and can be used as allies to increase food nutritional value and prevent diseases such as cancer, atherosclerosis, constipation and even premature aging.
Vegetable parts that are usually discarded can be used to augment recipes such as soups, lanterns, salads and pancakes. In addition, full use of food reduces waste and helps protect the environment.
Here are 5 easy and nutritious recipes that use food stems, leaves and peels.
Ingredients
How to prepare:
Beat all ingredients in blender except flour and yeast. Place the liquid in a separate bowl, add the flour and yeast, mixing well until smooth. Place in a greased saucepan and place in a medium preheated oven for about 20 minutes.
Ingredients
Preparation: Cook the squash with the skin in water until soft. Add the rice and let it soften and dry the water. Whisk the squash, rice, milk, onion and butter in a blender, then bring to the boil until thickened. Season as you like.
Ingredients:
How to prepare
Cook the stems and leaves in water until tender. Drain and set aside cooking water. Whisk the leaves and stems in a blender with 1 cup cooking water. Add oil, egg, sugar and salt and whisk until smooth. Place the flours and yeast in a large bowl and mix, then add the mixture of leaves and stems, stirring well until a ball forms.
Knead the dough for 5 to 10 minutes until it peels off the hands. Gradually add flour if necessary. Cover the dough and let stand for 1 hour or until it doubles. Give the dough the desired shape and place it in a greased shape, letting it rise until it doubles. Then bake in a preheated oven at 200oC for 30 to 40 minutes, or until the bread is firm and golden brown.
Ingredients
How to prepare:
Beat the cooked chayote shells in a blender. In a bowl, mix the shells with the other ingredients. Then, bring to cook in a greased pyrex, in a medium oven, until the cheese melts. Serve hot.
How to prepare
In a saucepan, brown the onion and garlic until golden brown. Add the rice stalks and carrot branches and continue sautéing. Season with nutmeg and salt to taste. Use the stew as a sauce for cooked pasta. Add ground meat and shredded cheese.
Watch the video below and discover other recipes to avoid food waste: