Make the most of your veg!

pulses-fruit-vegetablesBroccoli stems are so often chucked out but contain just as much protein, calcium, iron and vitamins as the florets – and even more of the healthy phytochemicals.  Simply closely trim or peel the stalk to remove the toughest outer layer then slice and cook along with the florets.
Cauliflower leaves are also edible and taste like cabbage.  Carrot tops have a flavour a bit like parsley so can be used in the same way or boiled up for stock, and the same goes for celery leaves.
According to a shocking new report by the UN, nearly 50% of all fruit and veg in the EU goes to waste (predominantly linked to production of produce, not throwing out the remnants of the weekly shop) but let’s avoid veggie waste where we can and make the most of our greens.

Written by

Claudia Williamson Registered Nutritional Therapist DipION, FdSc, mBANT, mCHNC Tunbridge Wells, Kent