From root to stem: Embracing zero-waste cooking in your own kitchen
Start your zero-waste cooking journey today
Root-to-stem cooking is more than just a culinary trend; it's a philosophy that respects the journey of food from farm to table. It's about reducing our environmental impact, appreciating the hidden potential of ingredients and unlocking a world of delicious possibilities. So, grab your knife and join the movement! Explore, experiment and discover the joys of cooking from root to stem — your taste buds and the planet will thank you.
Don't discard those onion ends, celery ribs, or mushroom stems! Instead, toss them into a pot with aromatics and simmer away for a soul-warming broth. Add leftover bits of vegetables, beans, or grains for a nutritious and customisable soup that celebrates leftovers. Ditch the bagged rice and grate cauliflower florets into ‘rice’ for a healthy and versatile low-carb base. Use it in stir-fries, sushi bowls, or even creamy risotto-inspired dishes.
Kale stems? Broccoli leaves? Don't let them wilt away! Chop them finely and sauté for a nutrient-packed salad base, blend them into green smoothies or toss them into a stir-fry for a surprising textural twist. Don't discard those tough mushroom stems. Slice them thinly and sauté them with garlic and herbs for a flavourful addition to soups, stews or even pasta sauces.
Don't toss those apple cores or pineapple tops! Core apples and simmer them into a fragrant compote, perfect for topping yoghurt or pancakes. Pineapple tops, with their tangy sweetness, can be blended into smoothies or infused into cocktails for a tropical treat. Freeze leftover blueberry skins and toss them into your next smoothie blend for a hidden boost of nutrients and colour.
Don't let those peels go to waste! Zest citrus rinds for a burst of flavour in cakes, cookies or marinades. Orange peels can be candied for a sweet treat, while lemon rinds can be infused into water or vinegar for a refreshing twist.
Peels and powders
Save those discarded onion ends and roots! Dry them in the oven, grind them into powder, and sprinkle them on soups, stews or roasted vegetables for a rich, caramelised onion flavour boost. Wash and thinly slice potato peels, toss with olive oil and spices and bake until crispy for a guilt-free, fibre-rich snack.
Don't throw away those pumpkin seeds! Roast them with spices and nuts for a delicious and nutritious snack mix that's perfect for on-the-go. Dehydrate apple skins and grind them into a sweet and tangy powder that can be used as a fruit seasoning, sprinkled on yoghurt or even added to baked goods.
Do you know of any other possibility for root-to-stem cooking? Let us know in the comments.