Recipes
Use brown bananas to make Banana Bread
1 ¾ cups flour
1 Tbsp baking powder
½ tsp salt
1 ½ tsp cinnamon
⅓ cup butter
⅔ cup sugar
2 eggs
3 overripe bananas
Mix all ingredients and pour into a baking pan. Bake @ 350℉ for 60 minutes. For even tastier bread, add nuts, chocolate chips or raisins to the mix before baking.
Use bruised apples to make Apple Sauce
4 apples (peeled, cored and chopped)
¾ cups water
¼ cup white sugar
½ teaspoon cinnamon
Combine all ingredients in a saucepan. Cook until soft, then mash all together.
Use veggie scraps (most) to make Vegetable Stock
Add all scraps to a large pot. Cover scraps with water and add two garlic cloves. Bring to boil and then lower to a simmer. Cook for at least 30 minutes. Strain out all scraps (and compost them). Use broth for a yummy and healthy soup by adding noodles or beans and fresh veggies.
Use carrot tops to make Carrot Top Pesto
Leafy tops from 1 large bunch of carrots
½ cup of sunflower seeds, walnuts or pine nuts
1 clove of garlic
1 tablespoon of lemon juice
¼ teaspoon salt
¼ cup olive oil
Boil carrot tops for 1 minute. Drain. Cool off under cold water.
Add the carrot tops and all other ingredients into a food processor or blender and mix until smooth. Can also use beet greens or spinach.
Use stale bread to make seasoned breadcrumbs
Find a few slices of very stale bread. Cut them into small cubes.
Spread out on a baking sheet. Bake @ 250℉ for about 20 minutes.
Place toasted cubes in a brown paper bag with dried herbs (basil, oregano, garlic powder). Smash cubes with rolling pin until they are crumbs. Store in an airtight container.
Roast your broccoli stems
Cut leftover broccoli stems into ¼ inch slices. Place in a bowl and toss with avocado or grapeseed oil. Season with salt, pepper and garlic powder. Spread stems out on a baking sheet. Roast @ 450℉ for 20 minutes
* Experiment with scraps from carrots, celery, onions, turnips, parsnips, chard, lettuce and corn. Some vegetable scraps might turn bitter when making a broth like cabbage, broccoli, cauliflower, brussels sprouts, zucchini, potato peels, and green beans.
1 ¾ cups flour
1 Tbsp baking powder
½ tsp salt
1 ½ tsp cinnamon
⅓ cup butter
⅔ cup sugar
2 eggs
3 overripe bananas
Mix all ingredients and pour into a baking pan. Bake @ 350℉ for 60 minutes. For even tastier bread, add nuts, chocolate chips or raisins to the mix before baking.
Use bruised apples to make Apple Sauce
4 apples (peeled, cored and chopped)
¾ cups water
¼ cup white sugar
½ teaspoon cinnamon
Combine all ingredients in a saucepan. Cook until soft, then mash all together.
Use veggie scraps (most) to make Vegetable Stock
Add all scraps to a large pot. Cover scraps with water and add two garlic cloves. Bring to boil and then lower to a simmer. Cook for at least 30 minutes. Strain out all scraps (and compost them). Use broth for a yummy and healthy soup by adding noodles or beans and fresh veggies.
Use carrot tops to make Carrot Top Pesto
Leafy tops from 1 large bunch of carrots
½ cup of sunflower seeds, walnuts or pine nuts
1 clove of garlic
1 tablespoon of lemon juice
¼ teaspoon salt
¼ cup olive oil
Boil carrot tops for 1 minute. Drain. Cool off under cold water.
Add the carrot tops and all other ingredients into a food processor or blender and mix until smooth. Can also use beet greens or spinach.
Use stale bread to make seasoned breadcrumbs
Find a few slices of very stale bread. Cut them into small cubes.
Spread out on a baking sheet. Bake @ 250℉ for about 20 minutes.
Place toasted cubes in a brown paper bag with dried herbs (basil, oregano, garlic powder). Smash cubes with rolling pin until they are crumbs. Store in an airtight container.
Roast your broccoli stems
Cut leftover broccoli stems into ¼ inch slices. Place in a bowl and toss with avocado or grapeseed oil. Season with salt, pepper and garlic powder. Spread stems out on a baking sheet. Roast @ 450℉ for 20 minutes
* Experiment with scraps from carrots, celery, onions, turnips, parsnips, chard, lettuce and corn. Some vegetable scraps might turn bitter when making a broth like cabbage, broccoli, cauliflower, brussels sprouts, zucchini, potato peels, and green beans.
