- 1. Carrot and Beet Leaf Cake
- 2. Pumpkin soup with peel
- 3. Stalk and Leaf Bread
- 4. Chuchu Bark Roast
- 5. Carrot Bran Noodles
The stalks, leaves and peels of vegetables are rich in nutrients such as vitamin C, folic acid, iron, calcium and antioxidants, and can be used as allies to increase the nutritional value of the meal and prevent diseases such as cancer, atherosclerosis, constipation and even premature aging.
The parts of vegetables that are usually thrown in the trash can be used to increase recipes such as soups, farofas, salads and pancakes. In addition, the full use of food helps to reduce waste and contributes to environmental protection.
Here are 5 easy and nutritious recipes using stalks, leaves and food peels.
1. Carrot and Beet Leaf Cake
Ingredients:
- 1 branch of beetroot carrot leaves120 ml of whole grape juice2 tablespoons of brown sugar1 teaspoon of vanilla essence1 egg1 cup of whole wheat flour1 tablespoon of olive oil1 tablespoon of yeast
Method of preparation:
Beat all the ingredients in the blender, except flour and yeast. In a separate container place the liquid, add the flour and yeast, mixing well until smooth. Place in a greased pan and place in a medium preheated oven for about 20 minutes.
2. Pumpkin soup with peel
Ingredients:
• 2 and 1/2 cups of ripe pumpkin tea
• 4 tea cups of water
• 4 tablespoons of rice
• 2 e1 / 2 cups of milk tea
• 3/4 cup onion tea
• 1 tablespoon of butter or olive oil
• Salt, garlic, pepper and green smell to taste
Method of preparation:
Cook the pumpkin with the peel in the water until tender. Add the rice and let it soften and dry the water. Beat the pumpkin, rice, milk, onion and butter in a blender, and then bring to a simmer until it thickens. Season to taste.
3. Stalk and Leaf Bread
Ingredients:
- 2 cups of chopped leaves and stalks (use broccoli or spinach stalks, beet or leek leaves) 3 tablespoons of olive oil1 egg1 tablespoon of brown sugar1 teaspoon of salt2and 1/2 cups of flour whole wheat2 cups of flour1 envelope of instant biological yeast
Method of preparation:
Cook the stems and leaves in water until tender. Drain and reserve the cooking water. Beat the leaves and stems in a blender with 1 cup of the cooking water. Add the oil, egg, sugar and salt and beat until smooth. Place the flours and yeast in a large bowl and mix, then add the mixture of leaves and stems, stirring well until it forms a ball.
Knead the dough for 5 to 10 minutes until it comes off the hands. Gradually add flour if necessary. Cover the dough and let it sit for 1 hour or until it doubles in size. Shape the dough into the desired shape and place in a greased shape, allowing it to rise again until it doubles in size. Then, bake in a preheated oven at 200ºC for 30 to 40 minutes, or until the bread is firm and golden.
4. Chuchu Bark Roast
Ingredients:
- 3 tea cups of washed, chopped and cooked chayote shells1 cup of stale bread wet in milk2 tablespoons of grated cheese1 small chopped onion1 tablespoon of olive oil2 beaten eggsGreen smell and salt to taste
Method of preparation:
Beat the chayote shells cooked in a blender. In a bowl, mix the shells with the other ingredients. Then, take to bake in a greased pyrex, in a medium oven, until the cheese melts. Serve hot.
5. Carrot Bran Noodles
- 1 small onion, chopped6 cloves of garlic2 cups of watercress stalks1 cup of carrot branchesNut of the nutmeg and salt to taste2 and 1/2 cups of pasta
Method of preparation:
In a pan, sauté the onion and garlic until golden. Add the watercress stalks and the carrot branches and continue sautéing. Season with nutmeg and salt to taste. Use the stew as a sauce for cooked pasta. If desired, add ground beef and grated cheese.
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