• Stevie

Save those scraps!

Cut down on both waste and trips to the grocery store by using up your food scraps. A bonus is you may save some money, too!

 Yes, of course you can make delicious broth – keep a bag in your frig or freezer (depending on how long it takes you to fill it up) and toss your veggie scraps into it. When the bag is full, make stock! You can even add things like orange peels and of course leftover bones!

Here are some other ideas of what you can do with those leftover scraps!

KALE STEM PESTO

about 1 cup of pesto

Ingredients

  • 1 cup chopped kale stems

  • 1/3 grated parmesan or pecorino cheese (sub nutritional yeast for vegan / dairy free)

  • 3 cloves of garlic

  • ½ cup walnuts or pine nuts

  • 1/4 c fresh parsley

  • ¼ c fresh basil

  • ¼ cup olive oil

  • juice & zest of 1 lemon

  • ½ tsp salt

  • Black pepper

  • ¼ tsp red pepper flakes


Instructions

In a food processor, pulse the kale stems. Add Parmesan, garlic, nuts and fresh herbs until finely chopped, drizzling in the olive oil at the end and processing until smooth. Add remaining ingredients and blend.

Toss with cooked pasta or veggies, spread on sandwich or pizza, or stir into soup.


SAVE THOSE SCRAPS! 3/30/2020 0 Comments Cut down on both waste and trips to the grocery store by using up your food scraps. A bonus is you may save some money, too!  Yes, of course you can make delicious broth – keep a bag in your frig or freezer (depending on how long it takes you to fill it up) and toss your veggie scraps into it. When the bag is full, make stock! You can even add things like orange peels and of course leftover bones! Here are some other ideas of what you can do with those leftover scraps! ​ KALE STEM PESTO about 1 cup of pesto Ingredients

  • 1 cup chopped kale stems

  • 1/3 grated parmesan or pecorino cheese (sub nutritional yeast for vegan / dairy free)

  • 3 cloves of garlic

  • ½ cup walnuts or pine nuts

  • 1/4 c fresh parsley

  • ¼ c fresh basil

  • ¼ cup olive oil

  • juice & zest of 1 lemon

  • ½ tsp salt

  • Black pepper

  • ¼ tsp red pepper flakes

Instructions In a food processor, pulse the kale stems. Add Parmesan, garlic, nuts and fresh herbs until finely chopped, drizzling in the olive oil at the end and processing until smooth. Add remaining ingredients and blend. Toss with cooked pasta or veggies, spread on sandwich or pizza, or stir into soup. BROCCOLI STALK SOUP Serves: 6 Ingredients

  • 2 Tablespoons grass fed butter or olive oil

  • 1 onion, chopped

  • 1 stalk celery, cut into 1/2″ slices


  • 2 garlic cloves, chopped

  • 2 ½ pounds broccoli stalks, ends and any tough woody layers removed

  • 1 large Yukon Gold potato cut into 1-inch pieces

  • 6 cups chicken bone broth or vegetable stock

  • 3 teaspoons sea salt

  • freshly ground pepper to taste

  • 1/2 cup grass fed cream, or coconut milk

  • 1/4 cup cooked brown rice, optional





Instructions

  1. In a large pot over medium heat, heat butter or oil. Add the onion, celery and garlic and sauté, covered, until tender, about 6 minutes.

  2. Add the broccoli stems, potato, stock and salt and pepper. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.

  3. Puree soup with an immersion blender or in batches in a blender.

  4. Stir in cream or coconut milk. Add rice or another grain if desired. If you like, top with crumbled bacon, caramelized shallots, grass fed or nondairy yogurt or sour cream and a squeeze of lemon.

APPLE PEEL TEA

  • The peels and cores of 5 organic apples

  • 4 cups water

  • 2 1/2 tablespoons local honey