RECIPES: Super Simple No Waste Recipes

Food waste is a massive problem, with UK households binning as much as £13bn of food each year according to the latest 2017 studies – that’s 4.4 million tonnes of food that could have been eaten, but instead, ends up in the bin.

If you love making food at home, you might often find that you’re left with food waste from your recipe creations. We’ve created some super simple ‘no waste recipes’ from common things you make yourself at home, to minimise that trash.

Green tomato food waste - Well + Happy
Photography: Lise Aanes

Nut pulp tart base

Do you love making nut milk at home, but hate being left with the decision to throw away a huge pile of nut pulp? This nut milk pulp recipe can be used as a base for any sweet or savoury tart!

What you’ll need:
Approx 60 g of nut pulp
60 g of unsalted butter
Pinch of salt
1/2 an egg

To Make:
Mix all the ingredients together by hand or in a food processor until a smooth dough forms.
Refrigerate for min. 2 hours.

Pre-heat the oven to 200 C. Dust a tart tin with a little bit of flour (spelt, regular, gluten free…), pop the dough in the middle and press it evenly into the tin using your fingers. Prick with a fork and bake for 15-20 minutes. Fill the base with whatever you choose and bake until the filling is cooked through. You could even try this base with our yummy vegan quiche filling. 

Green Tomato Chutney - Well + Happy
Photography: Lise Aanes

Green tomato chutney

If you grow your own tomatoes at home, you may notice that towards the end of every season it becomes apparent that some of the little ones will never ripen. Then you know it is time for green tomato chutney! This will make a couple of small jars’ worth.

What you’ll need:
450 g green tomatoes, halved
170 g yellow onions, thinly sliced
45 g raisins or currants (currants have a higher iron content)
70-90 g coconut/rapadura sugar (depending on taste)
1/2 – 1 medium red hot chilli, finely chopped (depending on taste)
1 clove garlic, crushed
1 tsp yellow mustard seeds
150 ml apple cider vinegar
Salt and pepper

To Make:
Add all the ingredients to a pot and bring to a boil. Stir to properly dissolve the sugar. Reduce the heat and let simmer for an hour, stirring occasionally. Once you are left with a jammy consistency, let cool, spoon into clean glass jars and seal. Keep your chutney’s refrigerated, they will keep for about a month.

Coffee body scrub = Well + Happy
Photography: Lise Aanes

Coffee grounds body scrub

Why not transform the remnants of your morning coffee, into an exfoliating and moisturising body scrub?

What you’ll need:
2 parts coffee grounds
1 part epsom salt
1 part melted coconut oil at room temperature

To Make:
A few drops of essential oil of your choice. I like eucalyptus or orange for an uplifting experience and lavender for a more soothing feel. Mix all the ingredients together and keep in a jar, next to your shower or bathtub.

When you use your homemade scrub, rub over the skin vigorously, then rinse. In order to further moisturise the skin do wash off with soap and gently pat your body dry.

Juice Pulp Crackers - Well + Happy
Photography: Lise Aanes

Juice pulp crackers

This recipe is delicious with carrot pulp, but beetroot or broccoli is also nice. The crackers can be made using a dehydrator or an oven: 43 degrees in the dehydrator for 10-12 hours (flip halfway) or bake in the oven on 180 degrees for 12-15 minutes.

What you’ll need:
125 ml flax seeds soaked in 250 ml water overnight, then drained 
 60 ml sesame seeds (soaked overnight then drained)
60 ml chia seeds (soaked for min. 20 minutes, then drained)
1,5 l juice pulp
100 ml water
1 garlic clove, crushed
5 small tomatoes, roughly chopped
1 tsp oregano
1 pinch unrefined salt
1 pinch cayenne

To Make:
If using the oven, heat it to 180 C. Mix all the ingredients together. Prepare sheets on your dehydrator trays or baking sheets on your oven trays and spread the mixture out with your fingers (not too thin!).  Dehydrate or bake as directed above, let cool and cut into squares.

Ginger Shitake Pickle - Well + Happy
Photography – Lise Aanes

Ginger shiitake mushroom pickle

I often use dried shiitake mushrooms to make a stock base for noodle soups. This is a great recipe to re-use these rather expensive mushrooms after they have been boiled for stock.

What you’ll need:
1 cup/250 ml “spent” dried shiitake cups, roughly chopped
100 g sweetener (coconut/rapadura sugar, maple syrup, honey) 100 ml tamari or liquid aminoes soy sauce alternative
100 ml apple cider vinegar
1 5cm knob of ginger, peeled and diced into small dices

To Make:
Add all the ingredients to a pot and bring to a boil. Stir to properly dissolve the sweetener.
Reduce the heat and let simmer for 30 minutes, stirring occasionally.
 Let cool, spoon into a clean glass jar and seal.
Keep refrigerated, your pickle will keep for about 1 month.

Chelsea Parsons

Chelsea Parsons is the passionate founder of Well + Happy. A trained Kinesiologist, Yoga Teacher, NLP Practitioner and Performance Coach; Chelsea helps to inspire and educate people to live more abundant lives through high vibes, happy food and a more conscious way of living.

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