On 5th February is celebrated all over the world the day against food waste . The domestic sector is one of the main culprits , but fortunately, there’s a positive effect of the economical crisis that seems to encourage behaviour more and more virtuous and careful not to waste good food and edible. My personal point of view on the subject is that by giving the right value to the food, it becomes spontaneous ,easy and natural to use the 100% of the products . In particular , with regard to the scrap parts , absolute protagonists of my project Ecocucina , the secret is only one: to see them as real ingredients , able to transform into delicious dishes , healthy and environmentally friendly . Some wastes are very easy to use as the outer leaves of the fennel or the green part of the leeks , others are less immediate as the skin of the pumpkin, the outer leaves of artichoke , watermelon rind. Another foodwaste I really like is the pulpwaste of the juicer. The juicer allows you to quickly turn fruits and vegetables into juice or creams , including parts more fibrous and difficult to use. This recipe is ” cooked ” with the dryer, a very useful tool in the kitchen to cook and preserve taste and nutritional properties of foods. The fresh vegetable juices are of vitamins and other valuable nutrients , basically an elixir of well-being. Prepare them with seasonal vegetables , centrifuging even the less noble parts .
Wash the vegetables and centrifuge them , try for example :
– A handful of fresh spinach
– Celery leaves
– 2 carrots
– 1 piece of fresh ginger
Enjoy the juice and set aside the fiber/waste scrap for the recipe :
Here you can find the proportions of the ingredients , to be respected to make delicious and crispy crackers . With these quantities will produce crackers for a meal for 4 people.
170g of fibres waste vegetable of the juicer
80g of sprouted lentils (optional)
the green part of a scallion (optional)
80g dried tomatoes
1 tablespoon sesame seeds
1 tablespoon extra virgin olive oil
salt and pepper
Blend all the ingredients together until the mixture is smooth. Spread the mixture on a sheet of baking paper , put another sheet of baking paper on it and crush with a rolling pin to form a thin and homogeneous layer. Let dry until the mixture becomes crispy . Dryer at 40 ° will require about 6 hours . Alternatively you can use the oven at 60 ° for 3 hours (but do not exceed 60 °). When it has formed a layer crispy, remove from the paper and cut out the desired shape of crackers . They keep for a week in an airtight container in the refrigerator. Enjoy them plain or with a cheese mousse . The one in the photo is self-produced cheese and naturally flavoured with turmeric and chilli.