10 food waste you never thought to reuse

Each French throws an average of 30 kg of food per year, according to’Ademe. This represents 100 euros lost, much of which could be saved by buying just what is needed and ensuring expiration dates. Even leftovers can be cleverly recycled: the proof with these zero waste ideas for using your food waste.

Cheese rinds

The scabs from cheeses flowery (Camembert, Saint-Marcelin, log for goat cheeses, etc.) or those for cheeses with a washed rind (reblochon, raclette, etc.) are perfectly edible and even richer in minerals and vitamins that the heart of the cheese. Add them to a pasta sauce or to a delicious zucchini or leek-potato soup.

Clementine and lemon peels

Do not throw away the citrus peel: mix it or grate it finely and store this powder in an airtight container. Very fragrant, it will be used to cook delicious cakes, rice pudding, pancakes, waffles or marinades. The zest of clementines, oranges and lemons is, moreover, rich in vitamin C and fiber. However, it is better to opt for untreated or organic fruits to avoid pesticides.

Chickpea juice

Also called aquafaba, the cooking juice of chickpeas (canned or recovered during cooking) is very well known to vegetarians who use it as a substitute for egg white. Like the latter, it contains about 90% water for 10% of protein and its taste is neutral (count 3 tablespoons of chickpea juice to replace an egg). You can thus mount it in snow and cook delicious foams chocolate or fruit, but also meringues, macaroons and even mayonnaise. The aquafaba can be kept for 2 to 8 days in the fridge and can be frozen.

Watermelon skin

Rather hard, the skin of watermelons is perfectly consumable in the form of condiment like the pickles. Remove the outer film and cut the light green part into pieces. Cover with water and brine and let stand overnight, then cook them for an hour until they become translucent. Place in jars and seal tightly.

The broccoli core

Did you know that the core of broccoli, which we usually throw away, contains more vitamin C than an orange? Also rich in calcium, potassium and fiber, it is delicious cut into thin strips and roasted in olive oil. It can also be cooked grated like carrots and the cabbage, in a coleslaw or an assortment of raw vegetables.

Radish tops

Above all, do not throw away your radish : they can be used to make delicious recipes, in a soup, a risotto or a gratin for example. They are also ideal in pesto: chop the radish tops with pecorino,garlic and olive oil, and pour the sauce over pasta. They can also be mixed withlawyer for an original guacamole, or add them to a pie like the spinach.

Pasta cooking water

Remember to save water from cooking pasta and rice, rich in starch, to bind your sauces. You can even freeze it in an ice cube tray and reuse it as a bouillon cube to thicken gravy or soup. The pasta cooking water is also very useful as a … household product, to clean dishes or difficult stains on the floor tile, the’stainless steel or furniture. A 100% natural recipe that will not damage fragile surfaces.

Vegetable peelings

The skin of vegetables concentrates most of the vitamins, but also pesticides. So choose organic vegetables to eat them safely. The peelings of potato, carrot, turnip, aubergine, zucchini are crispy crisps, once brushed with olive oil and baked for 15 minutes at 180 ° C. You can also serve the peelings of vegetables in tempura, dipped in donut dough and passed to the deep fryer.

Cookie crumbs

Have your dry cookies been crushed? Petit Beurre crumbs, shortbread cookies, speculoos, Breton palets, or boudoirs are perfect for making tart or cheesecake bases. Reduce 200 g of cookies to powder with a rolling pin and mix with 80 g of melted butter, tamp down to the bottom of the mold for 5 mm and let cool in the fridge. The cookie pieces can also be used on a crumble, terrines or ice cream.