Stop throwing your hard-earned cash in the trash! Here’s a list of tasty morsels you should be using, not trashing.
Beet tops/radish tops: Use in place of Swiss chard or spinach.
Broccoli stems: Taste amazing sliced into sticks for snacks, used in stir-fries, or blanched and then added to pasta or salad.
Carrot and celery tops: Use in place of parsley; fab in a salad!
Chicken trimmings and roasted chicken bones: Save in your freezer for making chicken broth!
Citrus peels: After peeling an orange, save the peel and combine with water in a spray bottle for a natural cleanser.
Egg yolks: Turn them into a nutrient-rich hair serum! See my book Pretty Delicious for recipes!
Mushroom stems: Save for veggie broth, or finely chop to add texture to soup or stir-fry.
Olive brine or pickle liquid: Add a teaspoon to homemade tartar sauce or salad dressing.
Parmesan/Parmesan rinds: Simmer in soup or tomato sauce; discard the used rinds before serving.
Shrimp shells: Simmer with water (aromatics like onions, carrots, a bay leaf, black peppercorns, and herb sprigs add a nice flavor, too) for a fast shellfish broth to freeze and use instead of bottled clam juice in seafood pasta and risotto
Squeezed lemons: Chop them up and grind them in your garbage disposal to help fight odors!
Stems and twigs from fresh herbs: Tie together and hang them from your showerhead for an aroma-therapeutic shower.
Used coffee grounds and egg shells: These are super nutritious for your compost!