Leftover fruit and vegetable peels can be used to add some delicious and healthy additions to your meals
Cucumber Peels: If the cucumber is not organic and has been treated with wax, throw the peel away. If it is an organic cucumber, use these peels to add crunch to cucumber dressing: Thin some plain soy yogurt with a little lemon juice; add some finely chopped green onion and the chopped cucumber peel; season with dill, salt, and a little cayenne pepper. This dressing tastes great with baked falafel or in a pita pocket with beans and salad vegetables. Be sure to wash all peels well, and scrub the potato and ginger peels before using.
Apple Peels: Chop the apple peels and treat them with a little lemon juice to prevent browning; toss them with balsamic vinegar, stoneground mustard, and a little maple syrup; drizzle over a simple salad of spinach, red onions, and mandarin orange slices. Or add them to muffin, cake, or cookie batter.
Potato, Garlic, and Red Pepper Peels: Add to simmering homemade or canned low-sodium vegetable stock. Strain and discard.
Ginger Peels: Keep peels in large pieces and sauté with some apple slices in water, orange juice, or a little soy margarine; add cinnamon and a pinch of cloves; discard ginger peels; sprinkle with granola or a dollop of vanilla.
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