GH Re­port Prod­uct re­views and con­sumer news

You’ll eat bet­ter and keep more money in your wal­let, thanks to th­ese smart strate­gies

Good Housekeeping (South Africa) - - CONTENTS -

The greens went brown be­fore you could use them… again. Sound fa­mil­iar? You’re not alone; in South Africa, a third of our food – that’s a whop­ping 10-mil­lion tons – goes to waste ev­ery year. Use th­ese tips to stop food from go­ing bad. 1 MAKE A MOVE Keep foods that spoil rel­a­tively fast, such as dairy prod­ucts or soft fruit, in the front of your fridge or on the counter so you are more likely to grab them. If there are cans of un­ex­pired food in your cup­board that you know you won’t use in time, do­nate them to a lo­cal char­ity.

2 THINK OUT­SIDE THE BOX

If a recipe calls for spinach but you have kale in the fridge, make the swap. You can also sub­sti­tute pears for ap­ples in a fruit crum­ble, left­over fish for chicken or beef in tacos, and fresh ori­g­anum for basil or thyme in a sauce. You get the idea – recipes are not set in stone!

3 BE A GROCERYSTORE REG­U­LAR

It sounds coun­ter­in­tu­itive to shop more of­ten, but by mak­ing fre­quent trips to the su­per­mar­ket you can buy smaller quan­ti­ties and pre­vent spoilage. If you don’t want to add an­other er­rand to your to-do list, con­sider or­der­ing on­line.

4 GIVE LEFT­OVERS NEW LIFE

As tempt­ing as it may be to dump left­overs on night two or three, chal­lenge your­self to get cre­ative. Use ex­tra meat­balls and sauce to make per­sonal piz­zas with veg­gies. Toss left­over rice and pasta into soup. Add veg­gie scraps when mak­ing chicken stock – or throw all your pro­duce odds and ends to­gether for a stir-fry.

5 MUL­TI­TASK YOUR IN­GRE­DI­ENTS

As you plan weekly meals, try to come up with sev­eral uses for pro­duce and bulk items. For in­stance, you can en­joy bell pep­pers as a snack, stuffed with mince or in an egg-white omelette.

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