Clean Eating

9 WAYS TO USE KITCHEN SCRAPS

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Did you know that 1.3 billion tons of food is wasted annually across the world? According to the Upcycling Food Associatio­n, upcycling is the practice of transformi­ng by-products, waste materials and unusable or unwanted products into value-added products. When you use food scraps, not only are you reducing food waste, but you are also reducing methane emissions from landfills and lowering your carbon footprint. Here are a few creative ways to upcycle to get you started.

1. Turn beet greens into pesto or chimichurr­i.

2. Transform almond pulp (from homemade almond milk) into grain-free crackers.

3. Pickle Swiss chard stems and watermelon rinds to add a bright, acidic note to your meal.

4. Take the pulp from juicing fruits and vegetables and turn it into a fruity granola.

5. Thinly slice broccoli stems and bake them into chips or slice them lengthwise into “fries.”

6. Save vegetable skins, stems and shavings and use to make a flavorful stock.

7. The liquid from a can of chickpeas (known as aquafaba) can transform into a replacemen­t for egg whites in sweet dishes such as meringues. (Drain the liquid, whip it to soft peaks and then use it as a stand-in for eggs.)

8. Purée wilted herbs and place into ice cube trays and cover with either water or extra-virgin olive oil; freeze and use for a pop of flavor with eggs or to boost the flavor of a homemade sauce or soup.

9. Add citrus peels to a spray bottle of white vinegar and water for an effective all-purpose cleaner.

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