Top 5 Recipes From Scraps

Food is a precious commodity over the world. Some researchers have shown that about a fifth of the world’s food is being wasted due to overconsumption and unnecessary disposal. However, as cooks and chefs at home, there are ways to put food scraps into better use to not only to make food taste better but to also take advantage of the nutrients. The stems, stalks, and tops; chicken fat and bones; stale bread and the last portions of peanut butter and yogurt can be of great help in the kitchen. As such, here are the top 5 recipes from scraps.


Sweeten a smoothie with a pineapple core


Pineapples are a rich source of vitamin C and bromelain which is an enzyme that promotes protein digestion and reduces inflammation. If the core is not too prickly or woody, you can blend it into the smoothie to give it that extra natural sweetness.




Take the pineapple core, put it in the blender, and add a green apple, a cup of spinach and a piece of peeled ginger. Blend this and you not only get a zingy smoothie, but one also filled with antioxidants. You can also use the blended pineapple core juice to sprinkle on cut potatoes, apples, bananas, avocados or artichokes to keep them from browning.


Broccoli stalk soup and fries


Broccoli is one of the most nutritious foods on the planet. It’s rich in dietary fiber, vitamin C, and potassium. Their stalks should not be disposed of because they can be used in soups which are quite great on a cold evening in the winter.




You can take the broccoli stalks and blend them. This blend can then be used when cooking to make a creamy vegetable soup that can warm you up right quick. You can also make fries with these stalks. Peel off the thick outer skin and cut the pieces into thick fries-like pieces. Coat the pieces in wholemeal wheat flour and then dipping it into a bowl containing whisked egg. After letting the excess egg fall off, dip the cut stalk into whole-wheat panko crumbs for a coating. Heat some olive oil in a non-stick pan and cook the fries for 3-4 minutes.


Beet greens with white bean soup


Beet greens are a great source of vitamin C, and a cup of it will give you more than a day’s worth of vitamin K; an essential nutrient for healing. What’s more, all this is achieved for less than ten calories per cup!




Prepare some olive oil in a pan and add garlic and onions. Once softened, add the beet greens with salt and pepper until they soften slightly. Afterward, add a quarter cup of broth until fully cooked and the greens completely wilted. After removing from heat, add a spoonful of red wine vinegar.


Citrus zest for a hearty treat


Before you toss out that orange rind or lemon, wrap it in plastic and store it in the fridge. It will come in handy very soon.




Peel the zest from the fruit while trying to get a little of the white pith as possible because of it usually the bitter portion. Slice the zest into thin strands and let them boil for about 10 minutes. Let the strands dry and cool on a paper towel. Meanwhile, make a simple syrup consisting of 1 cup of water and half a cup of sugar. Put the dried zest into the mixture and bring it to a boil. Remove the zest with a slotted spoon and allow it to cool before digging in!


Salad dressing with watermelon rinds


The watermelon is a rich source of the antioxidant lycopene and vitamin C. the rind, is even more nutritious containing more of the immunity-boosting citrulline.




One of the best ways is to swap it out for green papaya in a Thai salad. Another popular way is adding it to fresh salsa. Dice the rind and add in some onions, lime juice, jalapeno, salt, pepper and cilantro and voila, you have an exquisite salsa!