Ever thought what a waste it is to throw away broccoli stems? Well this recipe will change you outlook of your food waste bin for ever! It is phenomenal.
Also, for anyone that is gluten free or just wants to be healthy but misses the satisfaction of biting into a pizza this is the recipe for you. I make it frequently for the family and everyone agreed; it’s better than real pizza!
Plus broccoli (or cauliflower which works very well too) is high in vitamin C, antioxidants and anti-inflammatory compounds such as Indole-3-carbinol, research suggests that is has cancer and heart protective properties.Furthermore, it’s actually really simple to make.
Here’s the recipe – Basically grate 2 or 3 discarded broccoli or/and cauliflower stems then boil the gratings for 5 minutes, drain and squeeze out all the water in a tea towel or muslin/cheese cloth. You want the pulp to be extremely dry so that when it cooks it crisps up.
Now mix in one egg and 100g of cream cheese. Divide and press flat onto a baking tray lined with baking paper. Bake for 30 minutes until golden brown. Whilst the pizza base is cooking you could use the time to make a passata tomato sauce with a tin of tomatoes, a clove or garlic, some chopped onion, salt and pepper.
Once the base is cooked and crispy, add the toppings of your choice and bake for a further 10 minutes. Serve with salad.
TOP TIP: If you’re a fan of juicing, this would be an excellent way to use up all the discarded vegetable fibre from your juice machine.
Don’t you hate it when you make something that then gets turned down by your child? This was the case this morning. Porridge was just not welcomed. I hate throwing anything away, so decided to turn this oaty mush into oatmeal biscuits, so that I could feed it back later in the day. I know, it’s sneaky but necessary when feeding a family on a budget.
My recipe is not exact, but it really doesn’t need to be to create really tasty oatmeal biscuits. I had approximately 1 cup of leftover porridge, I then mixed this with 1 cup of all purpose flour, 1 egg, 3 tbsp of brown sugar, 1 tbsp of butter and a generous handful of raisins. The mixture was sticky but not overly wet. You could add more or less flour if needed. I then formed the dough into 8 medium sized rounds (but I could have made 12 small ones) and placed them on a tray lined with baking paper squashing them down a little to make rustic biscuit shapes. They were baked for 20-25 minutes at gas mark 5/ 190C until golden brown. They were delicious and no-one guessed they were breakfast leftovers!
Okay, so if you’ve been reading my blog regularly you’ll know that I’ve become slightly obsessed with the contents of my food waste bin. But if you’re reading this for the first time you’ll probably think I’m going mad.
Before attempting to feed the family for just £100 a month using local produce I now realise that I was extremely wasteful of food. It wasn’t intentional, I just didn’t understand how I could make delicious meals out of food that was destined for the bin. Having discovered that potato peelings make great crisps, that vegetables skins and chicken bones make a delicious soup and that orange and lemon peel contributes to the zing-iest cake I’ve ever made, I was staring at the shells of our locally sourced farm eggs and thinking how wasteful to chuck them, when I had a brainwave!
The composition of eggshells is remarkably similar to our bones and teeth.
Eggshells contain 27 essential micro-nutrients, as well as an abundance of calcium. Milk and dairy have long been promoted as high calcium foods, but the calcium in them isn’t bio-available which means our bodies can’t access it easily. The calcium from egg shells is 90% absorbable by our bones. That’s even more readily available to the body than many expensive supplements. Plus eggshells contain other important minerals for bone health including magnesium and phosphorus that dairy products don’t contain. So if you’re dairy free or lactose intolerant or just wishing to boost your calcium intake, I totally recommend you try this.
To make calcium from eggshells;
Simply immerse the empty shells in boiling water for about 5 minutes to kill any bugs. Let them sit over night to dry out. If needed you can put them in medium temperature oven for a few minutes until they are brittle. Now grind the shells in a coffee grinder or just use a pestle and mortar. Store in an air tight jar. You only need to take 1/4 tsp a day which can be mixed into porridge or a smoothie or simply taken with water.
Only organic eggs should be used as other eggs may contain trace antibiotics and other chemicals used in conventional methods of raising chickens. As a rule of thumb, the harder the eggshells the better the quality and mineral rich. Battery chicken eggs will be much more brittle.
Having suddenly experienced an epiphany about how much food we’ve been wasting – I’ve been discovering ways to use up food that would usually end up in the bin. Check out my potato peeling crisps, food waste soup and home made focaccia – they’re all delicious!
This cake is a take on Nigella’s clementine and almond cake, but instead of using whole fruit, we’ve been saving up our orange and lemon peels from the past week. All you need to do, is to boil the skins of the fruit for 30 minutes until they are lovely and soft. Then blitz them into a fine pulp. Now add them to any plain cake recipe you want jazzing up.
For example, you could make a classic Victoria sponge and add the peel and a simple butter cream icing. Or how about trying a Spanish orange and almond cake with a runny icing glaze.
As you can see in the picture to the right, I’ve even added carrot peeling and raisins to the mix for a more classic carrot and orange cake. The cooked peel adds a beautifully moist and zingy quality that fruit juice alone cannot fulfil. Either way, it’s a perfect way to use up your old peelings and can even count as one of your five a day!
Having met Anna Pitt at Sesi Wholefoods on Monday, I’ve been experimenting with meal ideas created from food waste. I’ve started taking my food waste bin seriously and delving in to discover new and exciting recipes. Many important vitamins and minerals are thrown away when you peel and trim vegetables as most of the nutrients lie just under the skin. If you have to peel instead of just a good scrub, you can save these peelings for use later on.
For example food waste soup. This is an easy introduction (after potato peeling crisps) to using your leftover peelings and reducing food waste. I cooked a chicken earlier in the week, then used the bones to make the best stock ever. I’ve been saving all my peelings, skins and veggie odds and ends in a Tupperware in the fridge, and today was the moment of truth where I combined everything that would have usually just gone in the bin.
After thoroughly washing my veggie waste (potato and carrot peelings, some onion and garlic skins, celery leaves and spring onion tails), I pressure cooked them in the chicken stock I had made earlier. Then I simply blitzed it all with the hand blender!
The results weren’t exactly a gastronomical revolution, but perhaps more importantly, a nutritious and hearty Winter soup that would go well with any home made focaccia.
I was pleasantly surprised, a dollop of crème fraiche, natural yoghurt or indulgent cream would bring this soup alive!
As all the ingredients were heading for the bin – this soup could almost be considered FREE!
If you like this recipe check out my orange and lemon peel cake – it’s delicious and passed the kids party test.