Root to Stem

Next-level whole plant recipes

Root to Stem

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.

Recipes

Beet and Walnut Tacos with Carrot Miso Salsa

Beet and Walnut Tacos with Carrot Miso Salsa


Cauliflower Tempura with Harissa Cauliflower Purée and Mint Scape Pesto

Cauliflower Tempura with Harissa Cauliflower Purée and Mint Scape Pesto


Shaved Asparagus Salad with Poached Eggs and Spruce Tip Vinaigrette

Shaved Asparagus Salad with Poached Eggs and Spruce Tip Vinaigrette

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