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Food Tip to Reduce Waste:
Asparagus
TIP: Increase the longevity of asparagus by adding a little bit of moisture. HERE’S HOW: Before storing in the fridge, place asparagus in a plastic bag or jar filled with an inch of water and stand upright to preserve its freshness. Or, take a wet paper towel and loosely wrap it around the bottom of the asparagus.Bananas
TIP: Before tossing out overripe bananas, try these creative and delicious recipes. HERE’S HOW:
Peanut Butter and Banana Protein Muffins
Ingredients
- 3 Bananas (overripe), mashed
- 1/3 cup Creamy peanut butter
- 1/2 cup Almond milk or any non-dairy milk
- 1/2 cup Applesauce
- 1 tsp. Vanilla extract
- 1 cup Protein powder (vanilla, plant-based/vegan)
- 1 cup Quick oats
- 1 1/4 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Cinnamon
Instructions
- Preheat oven to 375°F and lightly spray non-stick 12 muffin tin with cooking spray or line cups with papers.
- In a large bowl, mix mashed bananas, peanut butter, milk, applesauce and vanilla extract. Add protein powder, oats, baking powder, baking soda and cinnamon, and gently stir until combined. Batter should be thick.
- Fill the cups about 2/3 and bake for 20 minutes. Leave in the tin to cool for at least 30 minutes before transferring to a cooling rack.
- Can be stored in an airtight container and refrigerated for up to six days.
Banana “Nice” Cream with Chocolate and Peanut Butter
Ingredients
- 3 frozen Bananas (overripe), sliced
- 3 Tbsp. Creamy peanut butter
- 3 Tbsp. Cocoa powder
- 2 Tbsp. Sprouts Vanilla Almond Milk
- 1 tsp. Vanilla extract
- 1/2 tsp. Cinnamon
- 1 pinch Salt
- 1 Tbsp. Cacao nibs (optional)
Instructions
- Begin by adding the almond milk and vanilla extract to a blender, then top with the frozen, sliced bananas. Pulse the blender until mixed thoroughly.
- Add peanut butter, cocoa powder, cinnamon and salt to the blender. Continue to pulse the blender until all ingredients are mixed entirely.
- Transfer mixture into an airtight container and place in the freezer for at least one hour.
- Once the mixture is frozen, scoop, serve and top with cacao nibs if you like!
Celery, Peppers, Onions
TIP: Ingredients such as celery, peppers and onions can easily be frozen and stored for later. HERE’S HOW: Begin by chopping veggies and placing them on a cookie sheet to freeze overnight. Next, transfer to individual freezer bags for easy access anytime you’re in a pinch.Herbs
TIP: Preserve excess herbs in the freezer for future use. HERE’S HOW: Add a pinch of chopped herbs to an ice cube tray with olive oil or melted coconut oil and freeze. Once frozen, transfer them to a freezer-safe container. Now you’ll have individual servings of herbs and oil ready for sauces or stews. Note: This works best with tougher herbs like thyme, sage and rosemary, but feel free to experiment!Watermelon
TIP: Think that watermelon rinds are only useful for composting? Think again! HERE’S HOW: When it’s pickled, that rind can become a delicious side dish, a nice addition to a salad or a wonderful condiment.Overripe Produce?
TIP: Try Composting. 40 percent of the food grown in the United States goes uneaten.1 However, you can divert waste from ending up in landfills by composting at home. HERE’S HOW: First, you’ll need a bin with a lid. Add dried leaves, grass clippings, shredded newspapers, fruits, vegetables and eggshells. Avoid using meat, bones, oils and dairy products. Add water and aerate the compost with a shovel every week or two. After roughly three months, you’ll have nutrient rich soil to use in your home garden! Reducing food waste can be easy when using a little creativity and imagination. Not only does it benefit the earth, it can save you time and money.1 New Report: America Trashes Forty Percent of Food Supply – Natural Resources Defense Council https://www.nrdc.org/media/2012/120821
