A really quick guide to reduce food waste

February 16, 2020




Hey guys!

So it seems like food waste and general sustainability are hot topics at the moment-which is fab because it means people are starting to think about their level of consumption and trying to change to a more 'conscious' way of living. Food waste has never been a thing in my family. My mum would very rarely waste anything. Some of my favourite meals were leftovers.. 'guess what's in this tupperware outta the freezer... is it a bolog or is it a chilli?  I've always been passionate about using up food and not wasting anything...because why would you waste something so precious ayy? I also like a challenge .. a kinda ready steady cook with random food out of my fridge, freezer and cupboards when I'm skint or have not a lot in.... don't get me wrong, I love going out and spending money on delicious food but I also enjoy not wasting food. So cut to the chase Em, here are some tips you can keep in mind to help you to reduce the amount of food you are wasting...



-Sprouting potatoes - as long as their not soft and really green, just remove the sprouts and use like normal


-Use your freezer that's what it is there for- don't be afraid of it, you can freezer pretty much anything


-Boil up veg scraps & peels with some herb, spices and seasoning to make stock or keep them for anyone you know with chickens OR, if you are crafty save beetroot, avocado and turmeric skins/peels to make dyes



-Oil and season potato,sweet pot and parsnips skins and bake in the oven until crispy and use to top soups, curries and stews 



-Peel, chops and boil up soft veggies to blend and make soup or a delicious base for a curry... if you’ve got carrots, potato, squash or sweet potato you can make a banging cheese sauce with some nutritional yeast, mustard, lemon juice, smoked paprika, herbs, salt, pepper, pb milk- blend 


-Peel, grate and pickle veggies in a jar in vinegar, lemon and some salt 


-Use the broccoli stalks and leek tips- wash well (leeks especially) sauté with a little garlic and lemon and they’re delicious 


-Cauliflower leaves can be sautéed with garlic and ginger and taste delicious as an ‘Asian-style’ bok/pak Choi alternative 


-Don't throw away the stalks of leafy veg and herbs, just chop them up finely and throw them into your pan or into a chopped make a salad



-Soft tomatoes/ red pepper- roast, with garlic, onion, chilli,salt, pepper, lemon and balsamic blend to make a delicious pasta sauce 


-Steep leftover lemon in vinegar and make natural household cleaner


-Dry roast squash/pumpkin seeds in the oven with salt and pepper and then blend to make umami seasoning 


-Sundried tomatoes or olives in oil? Make sure you keep the oil to drizzle on salads/bruschetta or pasta


-Save the jalapeño brine for adding to chillies, salsas and vegan nacho cheese 


-Chickpea water to make pb French dressing or mayo


-Bread that’s gunna go off soon- Freeze! Or if it’s already stale make croutons by cutting roughly in cubes and bake in the oven with oil, salt, pepper and some herbs - perfect soup topper 


-Save your veggie stock water to water plants (as long as it’s not salted), or re-use to boil rice/grains cuz it’s full of vitamins



-Got too much cheese? Grate and store in a Tupperware in the freezer - I used to do this when I was at uni and it was super handy 


If you’re not going to eat fruit before it going bad- cut up and freeze to make smoothies bags


Bananas can be frozen and then blended into nice cream or made into banana bread 


Avocado - make choccy moose or freeze and makes nice cream too - just add some cacao, maple syrup and a bit of pb mylk






Soft berries - simmer down to make a compote for ice cream or a quick jam, with chia, lemon juice, maple syrup and cinnamon  


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