Today we’re talking about almonds (one of our favorite nuts!) and ways we can all try harder to limit food waste. Not only are many of us throwing away uneaten food (that we deem past its prime), but we’re also not even attempting to eat all the different edible parts of our fruits and veggies. I’m not talking banana peels here (LOL), but more along the lines of carrot tops and beet greens – tasty, fresh ingredients that normally go right in the trash. So, just in time for Earth Day this weekend, I’m excited to share some almond recipes to help you limit food waste in today’s new post sponsored by the Almond Board of California.
Before we get into the recipes, it’s worth noting all the ways we can limit food waste – aside from eating our carrot tops, of course!
5 Ways to Limit Food Waste
- Plan Ahead
Create a grocery list to avoid impulse buys. If you have a plan in place, you’re less likely to buy foods that you may not consume.
- Use the Whole Vegetable
Preserve produce by utilizing the whole vegetable. For example, use wilted/smaller pieces of celery in a vegetable broth.
- Use Your Freezer
Feel like your fridge has too many fresh ingredients to eat? There’s no harm done in saving leftovers for later. Talk about simple convenience food!
- Keep it Clean
If you keep your refrigerator neat and tidy, it’ll be easier to see what foods you have on hand before purchasing anything else.
- Repurpose Your Leftovers
Made a whole chicken? Eat it roasted one night and then shred what’s left and use it in chicken pot pie, chicken salad, or soup.
Today we’re going to put tip #2 into practice with some tasty veggie recipes below that, thanks to the addition of almonds, are a little heartier than you might expect. Aside from using almonds in recipes, they’re obviously great as a crunchy and salty little snack with the benefit of keeping you fuller longer than the alternative (such as chips or refined grains). We put almonds in our granola recipe every week and some days we’re not even hungry for lunch until 2:00 pm!
So, keep a baggie of roasted almonds in the cup holder of your car, in the drawer of your desk, in the bottom of your purse or gym bag, or add them to recipes (like the ones below) to help satisfy your hunger. It works, I promise!
Carrot Top Almond Pesto
Inspired by Stone Barns Center
- 1 1/2 cups carrot greens
- 1/2 cup raw almonds sliced
- 1/3 cup Parmesan cheese grated
- 1/4 cup olive oil
Blend all ingredients together until smooth. Serve with veggies or crackers for dipping.
- 1 pound parsnips (they look like white carrots)
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon salt
- handful sliced almonds lightly toasted (for garnish)
Bring a small pot of water to a boil. Peel and trim the parsnips and cut into 2-inch chunks. Boil the parsnips until soft when pierced with a fork, about 15 – 18 minutes. Drain.
Using an electric mixer or handheld potato masher, combine the parsnips, almond milk, and salt, and process until mostly smooth. Top with toasted almonds and serve warm.
Roasted Beet and Almond Salad
- 1 large beet
- 3 tablespoons olive oil + more for roasting the beets
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 6 - 8 cups mixed salad greens washed and chopped (be sure to include some of the beet greens!)
- 1/2 cup goat cheese crumbled
- 1/3 cup sliced almonds toasted
- salt to taste
- pepper to taste
Preheat the oven to 425° F. Peel and trim the beet and cut it into 1-inch pieces. Drizzle with olive oil, wrap tightly in foil, and bake until tender when pierced with a fork, about 35 – 40 minutes.
Meanwhile, mix together the salad dressing by combining the oil, vinegar, and honey in a jar with a tight-fitting lid. Shake to emulsify.
Assemble the salad by tossing together the mixed greens, goat cheese, almonds, salt, and pepper in a large bowl. When ready, add the beets, drizzle with the dressing, and serve.
Thanks again to the Almond Board for inspiring the ideas and recipes in today’s post. Food waste is such an important topic. I’m glad they’re working to inspire us to do better.