The Many Uses for Food Scraps

After reading Lana Purcell’s post on how you can use corn silk to make tea, it got me thinking about all the other ways you can reuse food scraps.

After a bit of research, I was amazed to find that there is a use for pretty much every part of every fruit and vegetable, whether it be for something like eating or putting on your skin.

Just another reminder that Mother Nature has given us all the tools we need!

Here are just some of the scraps and what you can do with them:

Banana peel: Rub onto insect bites to relieve itching. It can also be used to shine shoes by simply rubbing the banana peel on the shoe. You can dry the banana peel and use it to make a tea.

Orange and lemon rind: Dry the rinds and add to tea or use to add to sweet recipes such as almond and orange cake.

Corn cobs: Simmer the cobs with onions and carrots to make a simple stock.

Carrot tops and greens: You can also use these to make a vegetable stock along with other vegetable scraps by brewing them in some boiling water. The greens have a similar taste to coriander and can be used as a herb.

Corn silk: You know those white threads that cover the corn? Well you can actually use them to brew a tea which will help detoxify your kidneys and ease bladder problems. Read more about its benefits here.

Celery leaves: These are similar in taste to coriander and can be used as an herb to add flavor to many dishes.

Cauliflower leaves: If you buy the cauliflower with the leaves intact you can actually cook with them as they are similar to cabbage.

Watermelon rind: This can be pickled and stored it in a jar to use as a condiment. You can also make a curry with it, there are some great recipes on google.

Pawpaw or papaya skin: Rub the skin on the bottoms of your feet to help soften skin and soothe cracked heels.

Watermelon and pumpkin seeds: Roast them in the oven and sprinkle with pink Himalayan salt for a nice salty snack.

Broccoli and cauliflower stalks: These are just as edible as the top parts so chop them up and add them in with your meal as well.

Radish leaves: These are considered a delicacy in some countries when cooked. Try adding them to your stir-fry.

Fennel stalks: I have yet to try this but I've read that if you cook fish or meat on a bed of fennel stalks it adds a nice flavour.

Swiss chard stems: You can chop these up and stir fry them with some onion and garlic.

Coriander root: This actually has a lot more flavor than the coriander leaves and can be added to curries, soups and stir fries.

Avocado shells: You can use these as seedling pots to grow herbs.

Note: It is best to use organic vegetables, especially when you are consuming the skin.

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