Zero Waste Kitchen Magic – Turn Scraps Into Delights!
As someone who is always looking into living as naturally as possible, I’ve had my fair share of revelations should research.
Today, I’m excited to share with you some of the little gems I’ve uncovered along the way—specifically, how to transform your kitchen scraps into gold.
Yes, I’m talking about those bits we often toss without a second thought: apple peels, potato skins, and the like. ENJOY!
1. Apple Peels and Cores: 🍏 Pectin Richness
Boil with a little water to make homemade pectin for jams and jellies. Apple scraps also work wonderfully in making vinegar.
2. Potato Skins: 🥔 Rustic Chips
Tossed with a little oil and your favourite seasonings, then baked until crispy for a delicious snack. Also great for adding flavour to stocks.
3. Corn Cobs: 🌽 Sweet Broth
Boil in water to make a sweet corn broth, perfect as a base for soups or to cook grains like rice or quinoa.
4. Mushroom Stems: 🍄 Umami Paste
Blend with garlic, olive oil, and herbs to make a flavorful paste for marinades or spreads.
5. Pumpkin Seeds: 🎃 Spiced Snacks
Clean, season, and roast for a crunchy snack. They’re also great for adding to granola or salads.
6. Rice Water: 🍚 Starch Rich
Use the water from rinsed rice as a nutrient for plants or as a base for smoothies.
7. Avocado Pits: 🥑 Natural Dye
Boil in water to create a natural pink dye for fabrics or as a base for homemade cosmetics.
8. Tea Bags: 🍵 Refreshing Soothers
Cool and place on eyes to reduce puffiness. Bury in the garden to repel pests and fertilise plants.
9. Onion Skins: 🧅 Natural Dye / Broth Enhancer
Use for a natural dye in crafts or add to stocks for a deeper flavour and colour.
10. Melon Rinds: 🍉 Pickled Delights
The white part of watermelon rinds can be pickled for a tangy snack or added to salads.
11. Old Oats: 🥣 Skin Soothing
Blend into a fine powder and use as a gentle skin cleanser or add to baths for soothing itchy skin.
12. Wilted Greens and Lettuce: 🥬 Smoothie Boost
Blend into smoothies for an extra dose of nutrients. They can also be sautéed for a quick side dish.
15. Used Lemon and Lime Halves: 🍋 Fresh Scents
After squeezing, place in the dishwasher for a fresh scent during the next wash cycle.
16. Peach and Plum Pits: 🍑 Nutty Flavor
Crack open and use the almond-like kernel inside in moderation for flavouring desserts.
17. Broccoli Stalks: 🥦 Crunchy Slaw
Shred the often-discarded stalks to make a crunchy, nutrient-rich slaw or stir-fry ingredient. They can also be pickled.
18. Almond Pulp: 🌰 Dairy-Free Delight
After making almond milk, use the leftover pulp to create almond flour for baking or add to oatmeal for a fibre boost.
19. Carrot Tops: 🥕 Herbal Pesto
Blend carrot greens with olive oil, garlic, and nuts for a vibrant, earthy pesto. Also works well in salads for a herby kick.
20. Seeded Tomato Pulp: 🍅 Flavorful Base
Use the juicy centres of tomatoes, often scooped out for stuffings, as a base for sauces or soups.
21. Soybean Pulp (Okara): 🌾 Tofu Treasure
Leftover from making soy milk or tofu, okara is rich in protein and fiber. Use it in vegan burgers, cookies, or as a crumbly topping.
22. Stale Bread: 🍞 Panzanella Magic
Revive day-old bread in a classic Italian Panzanella salad, or blend into gazpacho for extra body.
23. Chickpea Water (Aquafaba): 🌱 Vegan Wonder
The liquid from canned chickpeas can be whipped into a substitute for egg whites in meringues, mayo, and more.
24. Sunflower Seed Shells: 🌻 Garden Mulch
Use cleaned shells as natural mulch in the garden to retain moisture and deter weeds.
25. Cauliflower Leaves: 🍃 Roasted Treats
Season and roast these often-overlooked leaves until crispy for a delicious and nutritious snack.
26. Squash Blossoms: 🌼 Delicate Delicacies
Fill with vegan cheese alternatives and herbs, then lightly batter and fry for an exquisite treat.
27. Beet Greens: 🍃 Sauteed or Salad
The leafy tops of beets are rich in nutrients. Sautee with garlic and olive oil or chop into fresh salads.
28. Juicer Pulp: 🍹 Fiber-rich Baking
Add leftover fruit and vegetable pulp to muffins, cakes, or make into dehydrated crackers for a fiber boost.
29. Parsnip Peels: 🥔 Crispy Strips
Similar to potato skins, toss with oil and spices, then bake for a crispy, root-vegetable snack.
30. Kiwi Skins: 🥝 Nutrient-Packed Snack
Rather than peeling, scrub the skin gently and eat the whole kiwi. The skin is edible and rich in fiber and vitamin C. Perfect for smoothies or as a tangy addition to fruit salads.
I hope you’ve enjoyed the above!
