Hey there!
I'm a big advocate for whole organic foods. For me personally, it isn't something I'm willing to budge on. Food is the one thing I allow myself to splurge on, even during times when it isn't financially tangible. It all comes down to this simple question: if you don't have your health, what do you have?
The fact is that quality food is more expensive than conventionally grown and processed foods. The way to get around it is to be more organized and creative in the kitchen. A little planning goes a long way and so does being creative and finding ways to use every part of your food.
Here are 10 tips on how to cut down on food cost and waste:
1. When you buy beets, carrots and fennel, use the tops in your salads, smoothies, soups or juices.
2. Use broccoli stems in juices or to make a broccoli slaw.
3. Use nut milk pulp in baking, to make raw cheese, or use it in your breakfast porridge. (muffin recipe)
4. Use juice pulp to make crackers (recipe below) or other baked goodies.
5. Prepare your veggies but washing them and keeping them in water in the fridge.
6. Plan a food preparation time to make soups, salads, stews, etc. for busier times.
7. Freeze any leftovers for a quick and easy meal.
8. Peel bananas and freeze them once they start to have brown spots on them.
9. Label and date everything in your freezer, refrigerator and pantry.
10. Keep herbs in a glass of water in the fridge.
Here is a fun little juice pulp recipe I created for extra carrot apple ginger juice pulp. I wanted to make these crackers sweet so I stopped the juicer and took out the pulp before I added other vegetables like broccoli and fennel. You can play around with the spices and flavours and create your own crackers. Grinding the flaxseeds allows for a better texture and you actually get the health benefits of the fibre and antioxidants too. Flaxseed oil is super sensitive to heat but research shows that baking and dehydrating with ground flaxseeds does not have the damaging effects.
Super picky toddler and grandmother approved recipe:)
Carrot Apple Ginger Crackers
5 cups carrot/apple/ginger pulp
¼ cup coconut syrup (or maple syrup)
1 cup flaxseeds, ground
1 cup water
¼ cup unsulfured dried currants (or cranberries)
1 Tbsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
¼ tsp sea salt
How to make:
Use freshly ground flaxseeds and mix in cinnamon, cardamom, nutmeg, and sea salt.
Mix in water, then juice pulp and currants.
Using 2 cups per dehydrator sheet, use a rubber spatula to spread the dough all the way to the edges to create a thin layer.
Use then back on the knife to cut the crackers into desired shapes.
Dehydrate for 18 - 20 hours.
Take crackers out when there is no visible signs of wetness. Allow the crackers to cool completely before storing them in a glass airtight container.
Enjoy!
How do you use up extra juice pulp?
