The stalks, leaves and peels of vegetables are rich in nutrients such as vitamin C, folic acid, iron, calcium and antioxidants, and can be used as allies to increase the nutritional value of the meal and prevent diseases such as cancer, atherosclerosis, constipation and even premature aging.
Parts of vegetables that are usually thrown in the trash can be used to boost recipes like soups, farofas, salads and pancakes. In addition, full utilization of food helps reduce waste and contributes to environmental protection.
Here are 5 easy and nutritious recipes using stems, leaves and bark.
1. Carrot and Beet Leaf Cake
Ingredients:
- 1 beet branch
- carrot leaves
- 120 ml of whole grape juice
- 2 tablespoons brown sugar
- 1 teaspoon vanilla essence
- 1 egg
- 1 cup whole wheat flour
- 1 tablespoon full of olive oil
- 1 teaspoon baking soup
Method of preparation:
Beat all the ingredients in the blender, except the flour and baking powder. In a separate bowl, add the liquid, add the flour and the yeast, mixing well until smooth. Put in a greased form and bring to the preheated medium oven for about 20 minutes.
2. Pumpkin soup with peel
Ingredients:
• 2 and 1/2 cups ripe pumpkin tea
• 4 cups water tea
• 4 tablespoons of rice
• 2 1/2 cups of milk tea
• 3/4 cup onion tea
• 1 tablespoon of butter or a zeite
• Salt, garlic, pepper and green scent to taste
Method of preparation:
Cook the pumpkin with the peel in the water until soft. Add the rice and leave to soften and dry the water. Beat the pumpkin, rice, milk, onion and butter in the blender, and then simmer until thick. Season to taste.
3. Bread Rolls and Sheets
Ingredients:
- 2 cups chopped leaves and stalks (use broccoli or spinach stems, beet or garlic leaves)
- 3 tablespoons olive oil
- 1 egg
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2e 1/2 cups whole wheat flour
- 2 cups of wheat flour
- 1 envelope of instant biological yeast
Method of preparation:
Cook stems and leaves in water until soft. Drain and reserve the cooking water. Beat in blender the leaves and stalks with 1 cup of cooking water. Add the olive oil, egg, sugar and salt and beat until smooth. Put the flour and the yeast in a large bowl and mix, then add the mixture of leaves and stems, stirring well until forming a ball.
Sovar the dough for 5 to 10 minutes until it separates from the hands. Add flour to little if necessary. Cover the dough and let it rest for 1 hour or until it doubles in size. Shape the dough into the desired shape and put in a greased form, letting it grow again until it doubles in size. Then bake in a preheated oven at 200ºC for 30 to 40 minutes, or until the bread is firm and golden.
4. Bark Roast of Chuchu
Ingredients:
- 3 cups tea, washed, chopped and cooked
- 1 cup of moldy bread wet in milk
- 2 tablespoons grated cheese
- 1 small chopped onion
- 1 tablespoon olive oil
- 2 eggs beaten
- Green smell and salt to taste
Method of preparation:
Beat the boiled hulls in the blender. In a bowl, mix the peels with the other ingredients. Then lead to bake in a greased, medium-ovened pirex until the cheese melts. Serve hot.
5. Pasta with Carrot Branches
- 1 small chopped onion
- 6 cloves garlic
- 2 cups watercress stems
- 1 cup carrot twigs
- Nutmeg and salt to taste
- 2 and 1/2 cups of pasta
Method of preparation:
In a pan, sauté the onion and the garlic until golden. Add the watercress stalks and the carrot sticks and continue to sauté. Season with the nutmeg and salt to taste. Use the sautéed sauce as the cooked noodles. If desired, add ground beef and grated cheese.
See more tips in:
- Banana peel is rich in fiber and calcium
- 5 Fruits You Should Eat Bark
