Dania zero waste pozwalają ograniczyć marnowanie żywności i zmniejszyć wydatki na jedzenie, a przy tym mogą być doskonale zbilansowane. Skorzystaj z naszych kreatywnych przepisów, które pomogą Ci wykorzystać resztki zalegające w lodówce lub jadalne części warzyw, które zazwyczaj wyrzucasz.
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Marnowanie żywności to ogromny problem, który niełatwo wyeliminować. Około jedna trzecia kupowanego jedzenia trafia do kosza na śmieci. Każdy z nas może temu zapobiec! Zacznij działać już teraz, poprawiając nawyki w swoim gospodarstwie domowym. Jednym z najlepszych sposobów jest praktykowanie kuchni zero waste: gotowanie bez resztek i sprytne wykorzystywanie wszystkich produktów do końca. Oto zbilansowane i pyszne przepisy skomponowane w duchu zero waste, które ułatwią Ci utrzymanie zdrowej i zrównoważonej diety, jednocześnie korzystne dla budżetu domowego i środowiska.
Dandelion honey
(miód z mniszka lekarskiego)
Dandelion honey is a natural product prepared from dandelion flowers (Taraxacum officinale). It is known for its health properties and is used in folk medicine. This syrup has anti-inflammatory properties, which can help reduce inflammation in the body. It also supports the digestive system, improving the functioning of the liver and stomach. Due to the high content of vitamins and minerals, such as vitamin C and iron, dandelion syrup supports the immune system. It can also soothe coughs and sore throats thanks to its expectorant and antibacterial properties.
Ingredients
- 500 dandelion flowers (without green parts)
- 2 lemons
- 1 liter of water
- 1 kg of sugar
Equipment
large pot, strainer or gauze, wooden or silicone spoon, jars with lids, cutting board and knife, citrus sqeezer, gas or electric stove, rubber gloves
Instructions
1) Collect about 500 dandelion flowers, preferably on a sunny day when they are fully open. Make sure you collect flowers from clean places, away from roads and pollution.
2) Rinse the collected dandelion flowers thoroughly in cold water to remove any dirt and insects.
3) Place the washed flowers in a large pot and pour 1 liter of water. Cook over low heat for 15 minutes.
4) After cooking, leave the pot for 24 hours.
5) After 24 hours, strain the flowers using a strainer or cheesecloth to obtain a clear decoction.
6) Add the juice of two lemons and 1 kilogram of sugar to the resulting broth. Mix well.
7) Cook the mixture over low heat for about 2 hours, stirring regularly, until the syrup thickens and reaches the desired consistency.
8) Pour the hot syrup into previously sterilized jars, close tightly and set aside to cool.
Tips:
Dandelion syrup can be stored in a cool, dark place for several months.
Serving:
Perfect as an addition to tea, pancakes or other desserts.
Broccoli stem pancakes
(Placki z łodygi brokuła)
Broccoli stem pancakes are fried pancakes made from the main stem of broccoli. They use part of the vegetable that is often thrown away, even though it is tasty and nutritious. This is a great way not to waste food and enjoy the full richness of broccoli.
Ingredients
2 potatoes
1 broccoli stalk
1 egg
1 onion
2 cloves of garlic
2 tablespoons of potato
1 tablespoon of wheat flour
salt and pepper, turmeric to taste
100 g of gouda cheese in cubes
4 tablespoons of oil for frying
Equipment
a fine grater or a food processor with a fine grating disc, a bowl, a spoon, a frying pan, a peeling knife
Instructions
Wash and peel the broccoli stalk. Peel the potatos. Grate the broccoli and potatoes on the small holes of a grater. Squeeze out the water from the grated vegetables. Peel and grate the onion and garlic. Add the grated onion and garlic to the broccoli and potatoes. Crack the egg into the bowl with the vegetables. Add grated cheese.
Season with salt, pepper and turmeric.
Add potato and wheat flour if the mixture is not sticky.
Mix all ingredients.
Form patties from the prepared mass.
Heat the oil in a pan.
Fry the pancakes for 2-3 minutes on each side.
Tips:
The pancakes should be crispy on the outside and soft on the inside
Serving:
Broccoli stalk pancakes go perfectly with cream, which makes them delicate. You can also serve them with spicy salsa to add intensity and flavor contrast. Additionally, fresh herbs, such as chives or parsley, will perfectly highlight the aroma of these unique pancakes.
Chickpea and apricot cookies
(Ciasteczka z ciecierzycy i moreli)
Chickpea and Apricot Cookies are a delicious and nutritious treat that combines the subtle, nutty flavor of chickpeas with the sweet, tangy taste of apricots. These cookies are perfect for those looking for a healthier dessert option, as they are high in protein and fiber thanks to the chickpeas. The apricots add a natural sweetness and a chewy texture, complementing the crisp exterior of the cookies. Ideal for a midday snack or a healthy dessert, Chickpea and Apricot Cookies are a delightful way to enjoy wholesome ingredients in a tasty and satisfying form.
Ingredients
150 g canned chickpeas (can be cooked)
75 g dried apricots (unsulfurized)
1 banana (overripe)
3 carrots (120 g)
2 large spoons of coconut flakes
a bit of oil (rapeseed, coconut) to grease the paper
Equipment
bowl, spoon, mixer/blender, baking plate
Instructions
Soak the dried apricots before mixing to soften them as much as possible. Crush the carrots, add apricots, chickpeas, banana and mix all the ingredients. Add the shavings and mix.
Form small flattened cookies with your hands and place them on a baking tray greased with oil.
Bake for 15 minutes at 180 degrees, then turn over and bake for another 10 minutes.
Serving:
Apricot and chickpea cookies taste great with natural yogurt. You can serve them in small bowls, next to which you can place containers of yogurt. Additionally, next to the cookies you can place small jugs with honey or maple syrup to pour over the yogurt.
Potatoe peel chips
(Chipsy z obierek ziemniaków)
Potato peel chips are a prepared snacks from thinly sliced and baked of fried peels potatoes. Instead of throwing away the peels, you can season them favourite spices and then heat-treat, to get a crunchy and tasty snack. They are common considered a more ecological and economical solution, because they allow for more complete use of potatoes, reducing food waste.
Ingredients
peelings from a kilogram of potatoes
20 g olive oil
5 g sweet pepper
5 g hot pepper
1 g salt
Equipment
bowl, spoon, baking plate, vegetable peeler, oven
Instructions
Wash the potatoes thoroughly before peeling and dry them.
In a bowl, mix the peels with olive oil (or oil plant) and spices.
Spread the peels evenly on a baking tray lined with paper for baking, trying not to overlap.
Bake in an oven preheated to 180°C for about 15-20 minutes until golden and crispy. While baking you can turn them over once to bake them evenly.
Remove from the oven and leave to cool. There will be chips even crispier after cooling.
Serving:
Serve on a large plate or board, decorated with fresh herbs, with various dips, e.g. garlic sauce, yoghourt sauce with herbs, guacamole or tomato salsa.
Autumn warming tea using fruit peelings (Jesienna, rozgrzewająca herbata
z wykorzystaniem obierek owoców)
Tea using fruit peelings is an ecological and healthy alternative to traditional teas. It uses peels and peels from fruits such as apples, citrus fruits, pears and kiwi, which are often thrown away. This type of tea is rich in vitamins, minerals and antioxidants that are present in the fruit peels. Thanks to this, we not only reduce food waste, but also derive health benefits from natural ingredients. It can be prepared by drying the peels and brewing them like regular tea, or by adding fresh peels to boiling water. This tea is characterized by an intense, natural aroma and a unique taste that depends on the fruit used.
Ingredients
2 liters of water
Peel from 4 large apples
Peel of 4 oranges
Ginger rhizome peel, approx. 10-15 cm long.
Cloves – 2 – 4 pcs.
Cinnamon stick – approx. 4 cm.
Honey (optional)
Equipment
peeler, pot, colander, glass jug
Instructions
Peel the apples, ginger and oranges (remove the white parts from the orange peels). Throw the peels into boiling water, add 2 cloves and cinnamon, simmer for about 10 minutes.
Strain, pour into a glass jug, you can add 1-2 cloves and a slice of orange as a decoration.
Serve with honey to sweeten to taste.
Serving:
Tea can be served with light desserts, but you can also drink it as a medicine to help treat colds.
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