Guys, food is so gosh dang expensive right now, here’s some food waste tips
Everyone has done it: bought a bunch of produce at the grocery store with good intentions, and fished the unused remains out of the crisper two weeks later. Most people have the right idea but have difficulty utilizing all the fruits and vegetables they buy. In fact, According to Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming, over a third of food produced is wasted, and the vast majority of that happens at the consumer level. This does not mean that people should stop buying fresh fruits and vegetables, it just means they should buy and use them smarter, for the planet as well as their wallet.
Good for the long-haul
· Potatoes: store in a dry, dark area
· Carrots and celery: can last in the fridge for weeks or months, great for snacks or in soups
· Canned or frozen vegetables: consider buying low sodium
· Cabbage (red or green): as long as it’s whole, can stay fresh for two weeks to two months
Reinvent your leftovers
· Mashed potatoes: mix into corn chowder, potato, or squash soup for a low-fat thickener
· Brussels sprouts: make leftover brussels sprouts into a breakfast hash with onions and sweet potatoes
· Rice: use it to make fried rice or warm it in a pan with vegetables and protein of your choice for an easy burrito filling
Use every part
· Collect onion skins and make them into a broth
· Use greens from the tops of root vegetables (such as carrots, radishes, and turnips) or extra fresh herbs to make a salad
· Bake apple peels at a low heat (tossed with a sprinkle of cinnamon and lemon juice) for homemade fruit leather
· Save stale bread and heels for making homemade French toast, breadcrumbs, and croutons
Don’t waste it
· Freeze spinach if it’s beginning to wilt and blend into smoothies
· Freeze berries before they get moldy (great for smoothies, overnight oats, or to put on ice cream)
· Use brown bananas for banana bread or “nice” cream, an easy and healthy treat
Swiss army foods
· Kale can be used in a salad, made into low-calorie kale chips, or added to soups like minestrone (try rolling it between your hands to decrease bitterness)
· Bell peppers are a colorful ingredient suitable for stir fry, fajitas, or even sliced up as a snack
· Cauliflower is very versatile in curries and soups; try making cauliflower mashed potatoes or using riced cauliflower in place of white rice (lower-calorie and higher in fiber)
