How To Repurpose Your Food For A Zero Waste Kitchen

How to repurpose your food for a zero-waste kitchen

How to repurpose your food for a zero-waste kitchen

By: Lee Holmes

Welcome to Quick Kitchen with Lee Holmes, where we make cooking easier for you and your family. On today’s menu: repurposing leftover food for a zero-waste kitchen!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 sweet potato, halved lengthwise
  • 2 tbsp olive oil + extra for dressing salad (or use olive oil spray)
  • Pinch sea salt

  • Basil Pesto (makes 1 jar)
  • 2 cups packed basil leaves
  • 1 cup pine nuts
  • 2 cloves garlic
  • 1 tbsp lemon juice + a small bit of zest
  • 3 tbsp nutritional yeast flakes
  • ¼ tsp Celtic sea salt
  • ⅓ cup extra-virgin olive oil

  • Chopped Salad
  • 2 cups leafy greens
  • 1 cucumber, cubed
  • Handful cherry tomatoes, halved
  • 4 baby capsicum (optional), chopped into cubes
  • Handful seeds (pepitas or sunflower seeds)

Method


  • Preheat oven to 185ºC.
  • Place sweet potato on the baking tray, drizzle or spray with olive oil and sprinkle with sea salt.
  • Place in the oven for 45 mins or until tender.
  • Halfway through cooking, use a fork to make grooves along the sweet potato.
  • To make the basil pesto, place basil in a food processor and process.
  • Add nuts, garlic, lemon and nutritional yeast flakes and salt and pulse.
  • Slowly drizzle in olive oil until consistency is as you like it. Add more olive oil if necessary.
  • Place leafy greens in a bowl and add remaining salad ingredients, sprinkle with seeds and add a drizzle of olive oil and lemon if preferred.
  • Serve together and store the leftovers for lunch the next day.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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