How to reduce food waste (without eating avocado stones)
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Loading... - Kelly Cable
- 15 Jan 2021
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Just when you thought avocados were over; that, having made them into vegan burger buns, blended them into chocolate mousse and used the skins as ironic hipster coffee cups, the internet would move on to some new and hopefully yet-more-ridiculous obsession, we learn that in fact we have been throwing away the best part all along. According to Xavier Equihua, the CEO of the World Avocado Organization, “the most important nutrients are in the pit”, which, he claims, can be turned into a “healthy flour”. “It’s popular in the US,” he adds, as if that were a fail-safe culinary recommendation. Popular may be overstating it; even the California Avocado Commission warns against consuming the pit, given the lack of research into benefits or risks. But of the few who do recommend it, one “online platform for the growing compassionate and eco-conscious generation” suggests combining the bitter, tannic powder (made by baking the stone until soft, then whizzing it in a food processor) with “other strong flavours that’ll mask it a bit”. This tip confirms my suspicion: it’s probably one best left to the prehistoric sloth. If you’re keen to reduce your waste in the kitchen, however, here are a few more useful ideas to try.
Pumpkin and squash seeds
Rinse clean, toss in oil and seasoning and bake at 180C (gas mark 4) for about 10 minutes, until golden.
Cauliflower leaves and beetroot tops
Wash, chop and use like any other leafy green veg.
Cheese rinds
Freeze odds and ends of hard cheese, cutting off any wax or cloth, then chuck them into soups and broths to add extra flavour, scooping them out before serving.
Citrus peel
To turn into candied peel, cut into thick strips, put in a pan of cold water and bring to the boil. Simmer for 5 minutes, then drain and repeat, simmering for 30 minutes this time. Lift out the peel and pour the cooking water into a measuring jug. Add 100g of white sugar for each 100ml, then return to the pan and bring back to a simmer, stirring to dissolve the sugar. Replace the peel and cook gently for half an hour, until soft. Cool in the syrup, then put on a rack in the sink to drain.
Pickle brine
Reuse the brine in jars of gherkins and the like to pickle your own vegetables or boiled eggs (retro), or use it in salad dressings instead of vinegar.
Stale bread
Turn vintage bread that’s too tough to toast into breadcrumbs and toss through pasta. Alternatively, cut into cubes and bake to turn into croutons for soup, or make into panzanella – or, of course, good old British bread pudding.
Chickpea water
More attractively rebranded as aquafaba, this makes an amazingly good substitute for egg whites in vegan-friendly meringues, yorkshire puddings and many other recipes.
