So- I am taking a wild guess here and thinking you are already aware of the massive waste of food going on everywhere (in wealthy countries), and anyone going on and on about it being horrible and we need to do something about it yada yada is getting nothing from me except the evil side-eye stare.
Yes, I do still have some of my (best) evil features from back when I was working as a badass little manager of nothing lawyer.
Yes, the evil stare is one of the finest of them evil traits.
Cynicism is another, I hope I will be able to shake it off me somewhen.
(Grammarly says my text sounds friendly and optimistic. what???)
And yet, here I am, telling you my top-notch simple and healthy tips on using leftovers, thus wasting less food.
I simply have no patience for talking on and on about what we need to do (yada), yet I seem to have a lot of interest in practical no-nonsense frugal simple healthy nutritious tips and tricks on how to use leftovers, eat better (much much better!!) and, of course, save money and the universe while we’re at it.
Since this is a great season for these tips and tricks, it being holidays and food feasts and shopping (feasts?), I present to you 3 of my best tips.
I’ve said it before, yet I’ll say it again because it never ceases to amaze me.
Why do all the youtube batch cookers cook large batches of food and place it in the fridge in 5 containers -as in for the rest of the workweek?
I personally do not like to eat the very same thing for 5 days in a row- I mean except for breakfast-I seem to be eating the same breakfast for weeks now and having lots of fun. but not for lunch tho.
I need some variations because I really do love to eat.
people who don’t mind what they are eating are a wonder to me.
And I love it when they say “I eat to live, I don’t live to eat”.(apparently this saying is attributed to benjamin franklin). (at least that’s what google says).
Sure I don’t “live to eat”, but it definitely is one of my fundamental sources of joy and gratification. I am totally grateful for every meal I cook and eat, I respect my food, I respect my body, I respect myself and my health and wellbeing, and, you know what- my looks too.
I respect the way I look and I attribute it to my healthy nutritious no-nonsense homemade scratch-eating habits.
So instead of dividing what I cook for the rest of the following week, I simply batch freeze in reasonable containers, so in 3 weeks, when I feel like cooking soybeans in tomato sauce, I take it out of the freezer and serve it with a grain of the moment ( couscous, bulgur, brown rice, pasta (??, yes, pasta) or with toast ( drizzle bit of olive oil and some nutritional yeast and you might even believe you are having cheese toast. or you might not.
These are my baked beans a la slow cooker. tasty +healthy.
Interested in the super simple how-to? here is the link to my previous blah blah about simplifying batch cooking. Rise up it’s fall!
#2: Overripe fruit in the house? guess what.
If these are citrus fruits, then batch squeezes them for future use.
*By the way, I just read somewhere that the citrus peelings are supposed to be great kindling for the fireplace, on account of them having the citrus oil, but I haven’t tried it yet, so make your own decision on this one.
ps. just tried it. couldn’t let you down on such an important subject.
Yes, it does work .helps light the fire + smells nice.
If these are bananas, mangos, or any other fruit that needs to be peeled before eating, then you go ahead and do that before freezing, because after a few weeks in the freezer, you will not be able to peel it with the best chef’s knife.
So in the past 2 weeks, I had some persimmons almost rotting all at the same time.
makes you think- what is happening here? but- questions aside- I just cut them into reasonable pieces and froze half of them, pureed the other half, and froze in my silicone ice cube tray.(as shown in the picture).
For smoothies, my dear Watsons. smoothies.
When I make my smoothy dessert, I pt 1.5 frozen bananas, 1/2 cup of water, 1 tbsp of protein powder, (vegan), and if I have another frozen fruit- preferably not these costly berries, but simple seasonal fruit that was not eaten on time and was left behind to deal with life’s injustice- then great. if I have no other fruit then I add a tbsp of organic carob powder, which I bought at my regular online supermarket, is 1/2 the price of organic cacao powder and tastes quite the same- a chocolaty flavor. kind of anyway. the health benefits are quite similar too.
Another thing I made with the pureed persimmons, is this:
GF+V no refined sugar + packed full of protein persimmon oatmeal cookies.
The original recipe is from a blog called “healthier steps” -here is the link: persimmon cookies healthier steps.
I always tweak and change recipes, so this time I swapped the cane sugar with my homemade date syrup, swapped the flour for oatmeal I grounded, and instead of expensive almond flour, I grounded almonds at home. added some walnuts too for good measure.
With the oatmeal and the almonds, the protein intake is high, add to that the magnesium and potassium from the bananas ( 633 mg of potassium and 27 mg of magnesium), and the vitamin c from the persimmon (+1.5 grams of protein for 1 persimmon!), and no processed sugar just the dates, well then, I believe we have a winner here.
#3: leftover vegetables? even cooked ones? doesn’t frighten me!
potatoes, carrots, leafy greens, cooked beans, lentils, cooked grains, you get the picture:
mash them in a food processor, add flax seeds, tahini, seasoning, and some substance- such as these beans or lentils, and make patties.
oven bake or pan fry if you can handle oil, put in your plate or in your hot sandwich or next to salad or grain of choice.
Enjoy, the cooliflower.