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Posted on March 29, 2018
If you’ve ever seen a statistic about how much food never gets eaten and goes to waste, you know the numbers are big. The good news is that how we create and plan our meals can start making a difference. As individuals, there are some challenges such as food spoilage during harvest or shipment that we can’t easily address, but we can do our part in our own homes.
Root to stem cooking where no part of a vegetable or fruit goes to waste is big step towards lowering your impact on food waste. It’s easier than you think, and you may find you’re reducing your grocery bill each week.
If you like to peel or juice your veggies, or discard the stems of fresh herbs, it can be trickier to find ways to add them back into your meals. So how do you make use of these ingredients? One solution is make them into seasoning salt. It will turn your food waste into what ends up feeling like an artisanal ingredient in your cupboard, not to mention adding to your arsenal of hostess and holiday gifts. Below is a basic how-to guide and some recommendations on combinations.
How to make a root to stem seasoning salt
Beet peels or pulp: A great finishing salt. Also, try adding a dash to your next hummus recipe.
Lemon peel, parsley and thyme stems: Add some pepper, and use it as a homemade lemon pepper seasoning to add to dressings, grilled veggies and soups.
Apple peels or pulp, onion and sage stems: An all-purpose seasoning that’s perfect in the fall. Try it in your next squash recipe.
For more ideas on reducing waste at home, check the United States Environmental Protection Agency.
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