Something I like about paleo is getting more thoughtful about my food sources. Now that I get my veggies at the farmers market, and my meat directly from farmers, I have more bones, peels,stems,and waste greens than ever before. I'm looking for new ways to use the parts that might commonly be thrown away. I use my carrot and celery trimmings when I make stock, and I'm trying out mark sisson's "cream of greens" recipe with my carrot and radish tops this week. Any other ideas for getting the most out of food plants and animals?
asked byMolly (964)
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on December 15, 2011
at 12:53 AM
Ok, so you're already making stock so..
- Chop the tops of greens and use as a pesto. Change out nuts and fats for different flavours - over summer I made pesto using carrot tops, unsprayed organic, and really enjoyed it. Not on its own but as a condiment for meat - bitter and really nice. Some people say don't eat / some say they're ok - I'm in the ok camp.
- Take cauliflower stems and make a quick relish. Dice into tiny cubes or shred & combine with salt, cayenne, a pinch of turmeric. Heat 2 tbsp of fat till hot and pour over the mix, toss with a bit of lemon juice.-
- Take leek greens and turn into a bouquet garnie for stocks. Into the greens go bay leaves, whole sprigs of thyme and parsley or other whole herbs. Tie it up with kitchen string.-
- Pickle chard stems - my friend Kat made these, yum-
- Do a stir fry with cauliflower and broccoli stems or peel (peels for stock), slice, top salads.-
- You can treat vegetable stalks like a scallion or celery and just chop up and use in stir fries, soup, stew-
- I love celery leaves - I'll chop and use in a dressing like an herb, as a garnish, into a salad, stock--
- Mushroom stems I'll use as a mushroom pate, chop and mix into meat, salads, stocks
on December 14, 2011
at 11:15 PM
I never peel anything; I just wash and cook. The peels aren't that distasteful, in fact, with some veggies, the "throwaway" parts are some of the most flavorful - peeling a cucumber should be illegal! The skins of the onion and garlic have more phytonutrients than the inner layers; if you don't want to eat the skin, you can pick it out of your meal when it's done cooking (it'll have reduced to create a smaller volume of trash).
You can make calcium supplements out of eggshells: http://www.healingnaturallybybee.com/articles/supp2.php
Feed the bones (not chicken bones) to your animals. Guinea pigs eat fresh vegetable scraps and are pretty easy to take care of, so if you want to continue peeling all of your food, you could adopt one from a local shelter.
In absence of a Guinea Pig, a compost heap will serve the same purpose.
on December 14, 2011
at 11:01 PM
I share your philosophy for both health and budgetary reasons.
I don't strain and discard the veggies that are slow-cooked in my stews. My grandson and I don't care how many times they are chilled and re-heated, we just keep eating them and we like the flavors they absorb.
I can't believe how old I was before I realized I should be eating the leaves on the celery! I grew up watching my mother cut off the tops and throw them away, but now they're my favorite part. And of course I eat whole fruit although I use some juice for the second brewing of water kefir. Dried fruit used in the first brewing goes onto my yogurt rather than being tossed.
I used to just eat broccoli/cauliflower florets, but now I cook the stalks as well. I never, ever throw leftovers away. Food that won't stand on its own for a meal gets put into the next stew.