Waste not, Want not

Contrary to what many think, eating fresh vegetables and maintaining a healthy diet does not need add strain to your weekly grocery budget. In fact, there are many ways to utilize every part of certain vegetables to save money AND add even more of a nutrient power punch to your diet.

This week the Peas Perspective is here to give you some ideas on how to waste not and $ave more.  We're going to show you how to save common kitchen scraps that are usually thrown out and repurpose them so that they're delicious and even more nutritious.

CHIVES/GREEN ONIONS:
When cutting scallions and green onions, start with the top, leaving the roots and white part of the onion untouched. Fill a small glass with an inch or two of water and place the chive bottoms in the water. Do not fully submerge the onion; only the roots and the very bottom of the onion should be in the water.  The onion will quickly (almost right before your eyes) start to regrow.  Next time you need a quick baked potato topping, they'll be ready and FREE.

ARTICHOKE WATER:

After your artichokes are done steaming don't throw out the water.  Put it in a jar to save for later or if you're feeling extra motivated take a quick pre-dinner shot.  Artichoke tea and water is climbing the list of foods trends, the reason being is that the water is loaded with antioxidants, protects the liver and kidney, has anti-bacterial and anti-inflammatory properties.  A great way to use this nutrient dense elixir is by simply adding it to the next soup you make; your family won't be the wiser but you'll know that there livers will!

ORANGE PEELS:
Candied orange peels are one of our favorite fall treats. Check out Giada's recipe and don't forget to save your orange peels (or any other citrus for that matter); we recommend that you keep a ziplock bag of citrus peels in your freezer and add to it as you devour these tasty winter fruits. Then one Sunday when you're feeling inspired, defrost them and follow the above recipe.

BROCCOLI STALKS:
Many people simply cut off the stalks or stems of the broccoli and toss them in the garbage. Which, let's face it, is usually about half of the vegetable.  Yes, the skin of the stalk tends to be woody and almost inedible, but what's inside is crispy and delicious.  Cut off the stalk as you normally would and use your knife to cut off the skin.  You can use a peeler but we find that a knife is easier to ensure that you get all of the skin off.  The middle of the stalk can be eaten right then and there as it's very crispy and moist; broccoli stalk also makes a fantastic addition to your vegetable platter, can easily be chopped into the perfect slaw or simply used with broccoli florets to steam and cook as you normally would broccoli.

WHEN ALL ELSE FAILS:
Make vegetable stock!  If you're prepping a lot of veggies, there's no reason to throw anything away. Simply wash your veggies as you normally would and throw the scraps in a pot of boiling water.  We're talking onion skins, carrot peels and tops, potato skins, the tops of your favorite root vegetables. The only thing we don't recommend using in your stock is cruciferous vegetables like broccoli, cauliflower and kale as they tend to have an off putting smell when boiled for too long.

Okay... let's get scrappy!

The Frozen Files

The freezer can be an incredible time saver when it comes to preparing healthy meals for your family.  As you know, that’s were you can find our Peas of Pie, Veggie Wedgies, Pull-a-Parts and our Garden Grown Nuggets but what other tasty treats are best kept in your freezer?  This week’s Peas Perspective is here to help you make the most of your freezer space so that you can save both time and money. Did you know that a stocked freezer uses less energy (which costs less) then an empty freezer?  When a freezer is full less air is needed to circulate thus requiring less power.  Let’s get your freezer stocked with healthy goodies so you can spend less time cooking and more time enjoying nutritious meals with your family!

BREAKFAST:

Think smoothie - most things that you put in your morning smoothie are perfect for your freezer when kept in air tight bags and containers.  Stock up on inexpensive seasonal fruit at your farmers market, wash it and prep it for your blender then freeze it so you can enjoy later in the month. Fantastic Frozen: peaches, berries, mango, banana (peeled), pineapple and kale.  Do not freeze: spinach, lettuce, citrus (but you CAN freeze citrus juice and zest) cantaloupe and cucumber.

LUNCH:

Think Soup – making a HUGE pot of soup on your day off and freeze it in individually sized containers; this a great way to ensure that you and your family always has a quick lunch for those busy weekdays.  Fantastic Frozen: vegetable soups with grains, beans or meat (ie: soups with a broth or pureed vegetable base).  Do not freeze: dairy based soups (ie: chowders or soups with a lot of butter and cream) tend to breakdown and curdle when re-heated .

DINNER:

Think your family’s favorite entrée – does your family completely devour your homemade enchiladas? Well make twice as much, break it down into small containers, fill to the brim (a half-full container can get freezer burn) and thoroughly seal. Fantastic frozen: rice, quinoa, beans, sauces (marinara, ratatouille, chili), tofu, chicken and beef. Do not freeze: anything with avocado, yogurt sauces, sour cream, anything freshly fried, sauces made with flour and mayonnaise.  

What are your favorite freezer meals? (Besides Peas of Mind’s products of course.)