Looking for ways to add some unique variety to your dishes while focusing on root-to-stem cookery and food sustainability? Here are some useful techniques for using plant food in its full glory. The bonus? You’ll also add extra nutrition.
Food security is a hot topic these days, with ever-growing populations in the midst of changing climates. There’s never been a better time to practise mindful cooking. By embracing the root-to-stem movement, we can maximize the food we consume while minimizing our footprint.
As a global population, we waste approximately one-third of the food we produce—mainly fruits and vegetables. Another alarming statistic: one in nine people on this planet don’t have enough food to lead a healthy, active life.
Using some simple techniques and opening up our taste buds can help us use many of the roots, stems, and leaves of fruits and vegetables that we might normally throw in the composter. Using these techniques will help us cut back waste, gain more nutrients, and introduce new flavours to our creations.
Embrace the root-to stem movement by trying beetroot leaves, pickled watermelon rinds, asparagus stems, and more.