When you’re at the store, presented with a rainbow of fresh, healthy produce, it’s easy to overload your basket with more fruit and vegetables than you are likely to get through. Despite having good intentions, too many of us end the week with wasted food and money.
Luckily, there are creative ways to repurpose fresh produce so that you aren’t left with a fridge full of wilted vege. Instead, you’ll be reaping the health benefits of a higher fruit and vege intake, and more money in your pocket. It’s a win-win!
Include vegetables in your breakfast plans
Starting the day with a plate full of vege is an excellent way to get a head start on your 5- a-day and use up anything you won’t get through come dinner time.
If you find yourself with excess vege such as asparagus, spinach, or broccolini, saute them in a pan with olive oil, salt, pepper, and lemon and enjoy as a side with eggs and toast.
Instead of throwing out any slightly ‘past it’ vegetables or trimmings (think mushroom stalks and broccoli stems), place them in a bag in the freezer. Once you’ve built up a good supply, pop them in a pot of boiling water along with your favourite herbs, as well as onion and garlic.
Use your stock as a delicious soup or stew base or to cook rice and quinoa.
Make the most of herbs
If you’re not lucky enough to have an extensive herb garden, chances are you’re buying bunches of herbs, most of which end up going to waste.
A great way to pack more flavour into your cooking and create less waste is to use the stalks as well as the herb leaves. Herbs that have particularly flavourful stalks include coriander, parsley, chervil, and dill.
If you have a stockpile of fruit that you aren’t likely to eat before it turns bad, freeze it! Frozen fruit is perfect for blending into delicious, ice-cold smoothies or sorbets. An added bonus is that you’ll save yourself money as pre-frozen fruit at the grocery store is much more expensive than purchasing fresh.