Peels and skins from be it fruits and vegetables has alwssy found their way back into our since long. But the lockdown last year surely played a vital role and taught an important lesson of no wastage. This is a great way we dramatically reduce the amount of food waste we dump into our earth, which causes a huge amount of pollution. This article you will learn how you can use the peels and skins of vegetables in multiple ways.
Don’t discard the stems from the greens, use them either in dals, chutneys or even in making pestos - this way you will completely eliminate food wastage.
Fruit peel tea
How about sipping some citrus flavour tea in this cold winter afternoon? So it’s time that don’t throw away your fruit peel for that perfect tea to warm your soul on a cold day. The most popular variety of this detox or peel tea happen to be pomegranate peel tea, orange peel tea and apple peel tea. All these peels are known to have more antioxidants (such as flavonoids, phenolics, and anythocyanidins).
It’s as simple as it could get, just add the peels to a pot of water, bring everything to a boil and turn off the heat. After the peels have been steeped remove and discard them. Interestingly, in Chinese traditions these teas have been known to have medicinal value. Also these fruit peels come handy when it coms to making of some jam too.
Jackfruit seeds Bharta
Jackfruit is a much neglected fruit but pretty magical in qualities. Though many eat the raw and ripe version of this, it’s the seeds that always get thrown away. But once you know how delicious they taste, you might think twice. You can boil them, roast them and peel the skin and mash it well along with adding some onions and mustard oil. And yes if you feel more experimentative then try adding some shrimps or dried fished. This spicy bhorta will absolutely rule your senses.
Banana peel vada
Using the peels of ripe bananas, along with well beaten curd, dry roasted cumin powder, green chillies, gram flour and coriander leaves, these peels make for some delicious munchies. Be sure to remove the outer fiber from the peels and soak in salted water for an hour, before draining and grinding into a paste.
Various vegetable scraps for stock
We all chop the vegetable ends and tend to throw it be it a carrot, coriander, beans etc, but do you know the maximum nutrition les there. The best way to use them is to make some vegetable broth and even you can store it. Simmer them in water for about 20 minutes and don’t add salt and here it’s absolutely ready. Next time don’t discard them rather keep them to make a big supply of broth. This goes great while making gravies and soups, it can be kept refrigerated for days too and if you feel like getting a little more experimentative then add few chicken pieces and have clear soup.
