Is your trash can overflowing with food scraps? That’s never a pleasant thing to see. We can’t afford to squander even a single piece of food because groceries are so expensive. Fortunately for us, there are a variety of options for utilizing leftover foods other than simply throwing them in the trash and calling it a day! It’s never too late to avoid wasting food by making the most of what you already have.
Here are 5 creative ways to utilize food scraps:
1. Extra Bread
Our worst dread is not being able to use the full loaf of bread, especially if we live alone. It turns out that the solution isn’t all that tough. Extra bread can easily be used to make croutons for salads and soups. You can also make bread crumbs out of the bread and fry it.
2. Fruit Rinds
Fruit rinds accumulate quicker than light, yet this is a simple problem to solve. You can use avocado skin as a moisturizer. Simply apply the peel to your face and rinse after a few minutes. Apart from using the zest as a natural flavoring in desserts, lemon rinds may also be rubbed along sinks and taps to keep your kitchen and bathrooms squeaky clean and scented with citrus. Watermelon rinds, surprisingly, can be pickled and are quite tasty.
3. Leftover Roti
Have you made a lot more rotis than you require? Rotis are so adaptable that they can be used in a variety of ways. You may use them to make a savory sabzi, a delectable chilla, or even ladoos. They may be used to make noodles and even soups, believe it or not.
4. Leftover Vegetables
The next day, you can transition from eating your vegetables to merely drinking them. To prepare a wonderful and healthful soup, purée any leftover roasted, grilled, or boiled veggies the day before in a blender before adding some water.
If you’re an experienced baker, you’re probably aware that some dessert recipes just require the yolks and not the whites. Weight Watchers, who consume only the whites and not the yolk, are in the same boat. In this instance, don’t be scared to freeze the eggs so that you can eat them later. In ice trays, egg whites can be frozen whole. Allow them to defrost overnight before using. Egg yolks, on the other hand, must be frozen with a small amount of sugar in order to stay intact. Eggshells can also be used to keep worms away from plants. They gradually decompose, releasing calcium into the soil.
Chickpea brine, or the liquid left behind after draining the chickpeas, is a great egg substitute in recipes like meringues and vegan whipped cream. This only goes to demonstrate that anything in our kitchen can be put to good use in some way. A much more sustainable and zero-waste living is very much feasible with only a few small modifications here and there.