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12 Ways To Use Food “Waste” (Part 1)

12 Ways To Use Food “Waste” (Part 1)

How many times have you seen yourself tossing away a lot of fruit or veggies because you only used a little bit of the item for a dish you made one time? I know that I am guilty of doing this time to time.

Did you know? On average, Americans waste more than 20 pounds of food per person per month. Make the most of groceries, reduce trash and food waste, and save yourself money with these 12 simple ideas… courtesy of DeliciousLiving.com !

Vegetable trimmings

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Add all inedible vegetable trimmings—carrot peels, zucchini stems, onion ends, celery root ends and more—to a large ziptop bag in the freezer. When the bag is full, add trimmings to a large stockpot, cover with water, and simmer for 4–6 hours to make rich vegetable stock.

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Chicken bones

Make stock by covering a pile of chicken bones with water in a large stockpot. Bring to a simmer, and cook for 3–4 hours or until reduced by half and golden brown.

[Use in a recipe: Organic Roasted Chicken with Seasonal Vegetables]

Apple peels

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Toss with a bit of sugar and cinnamon. Bake on a parchment-lined baking sheet at 400˚ for 10 minutes to make chips.

[Use leftover apple cores in a recipe: Apple Core Syrup]

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Citrus peels

Peel the outer skin of citrus, avoiding as much of the white pith as possible. Dry in a 200˚ oven for 2–3 hours, and add to herbal teas. You can also infuse water by tossing peels in and letting them steep for a while.

[Use in a recipe: Lemon Ginger Tea]

Stay tuned for Part 2 of this story… coming soon!