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Keep and eat the skins

Removing the skins from fruits, veggies and chicken when preparing meals just seems a natural thing to do. But many nutrients are in the outer layer of produce and in poultry skin. Take apple skins, they contain heaps of fibre, vitamins, minerals and antioxidants.

  • Researchers have found out that a group of compounds in apple peels called triterpenoids act as potent antioxidants in the body.
  • Chicken skin is packed with nutrients, including vitamin A, B vitamins, protein and healthy fats (8) and it’s an amazing source of the antioxidant selenium, which helps combat inflammation in the body (9Trusted Source).
  • Outer layers of potatoes, carrots, cucumbers, mangoes, kiwis and eggplants are also edible, delicious and nutritious.

Home-made soup stock recipe

  1. Pop a container into your freezer.
  2. Put every piece of leftover vegetable into the bin. From onions to fresh celery leaves, add them into the bin.
  3. Once it’s filled, boil water in a large pot and add the left-over veggies.
  4. Season your soup stock with spices and garlic to taste.
  5. Simmer on low heat for at least 2 hours.
  6. Just compost the veggies and fill the flavourful soup stock in jars.

Tip: If you freeze your soup stock in jars, only fill to ¾. The liquid will expand during freezing.

The skin is delicious, plus it’s economical and reduces your food waste impact.

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