Eat your scraps
Sad but true but often the most nutritious bits of fruit and veg get thrown away. Properly treated they can actually add to a dish or even stand alone. Why not plan them into your Christmas feast?
Peelings
If you havn’t tried potato peelings cooked as crisps you havn’t lived. Not only are they incredibly tasty but they are a good source of fibre and contain a higher proportion of nutrients than the rest of the potato. Be sure to avoid green potato skins as they are actually mildly poisonous.
Carrot & parsnip peelings can also be fried and served instead of shop bought crisps.
Onion Skins
The papery skins contain more antioxidants than the onion itself. They are also especially rich in quercetin which is said to reduce blood pressure, ideal at Christmas. Simmer the skins in stock to extract the goodness & discard before serving.
Celery Tops
These leaves contain five times more magnesium than the stalks. They are also a rich source of vitamin C & phenolics, potent antioxidant and anti-inflammatory compounds. Finely chop the leaves and use as a garnish instead of parsley.
Carrot Tops
Carrots at Christmas are often available with the tops still attached, these are highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with potassium. They have a slightly bitter taste and can be used as an alternative to bitter herbs or leaves in salads.
Citrus Peel
The peel contains more than four times as much fibre as the fruit. & more tangeretin & nobelitin, flavenoids with anticancer, antidiabetic and anti-inflammatory properties. A 2004 study suggests that these nutrients may even reduce harmful LDL cholesterol better than some prescription drugs. The peel can be grated & sprinkled over carrots or green beans, added to cake mixes or candied or covered in chocolate.
Not only will you feel good about cutting down the food waste but you will also be doing your health good at the same time.
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