Reminds me of the all time famous book on grammar called – Eats, shoots & leaves by Lynn Truss with a picture of a panda on the cover. I would definitely recommend everybody interested in English language to read it – a classic how the driest of subjects can be made absolutely fascinating. When I read this article about using roots, stems, peels by nutritionist Kavita Devgan I was reminded of the book. There is a new trend to use all the parts of the veggies we normally discard- stems, roots, peels..as is with many trends it is coming to us via the west.Having said that this is a change for the good and something we have been doing since we began eating organic over a decade back…we have a strong brush for washing all the roots thoroughly to get the soil off. Then these ( carrots, radishes, turnip, potatoes, ginger) are used without scraping or peeling , the palak or many other keerai stems were all pulverised and added to the gravy or soup, cauliflower leaves, beet leaves etc are used and especially beet leaves are a favourite with us. According to the article:
For example, potato skin is loaded with vitamin C and B6, potassium, manganese and copper. So next time you make mashed potatoes, just scrub the potatoes really well and leave the peels on; ditto for stews, and yes, even French fries. Peeling radish can also be avoided, as the anti-oxidant allyl isothiocyanates, which give a peppery pungent flavour to this root vegetable, are thickly concentrated in the peel. So, while making mooli (radish) parantha, wash it properly and then grate along with the peel.Similarly, with broccoli leaves; they are loaded with vitamin A (much more than the florets). So next time, instead of throwing them away, just try cooking the leaves (as you would with spinach). Simply blanch in boiling water, then sauté with olive oil, garlic, and salt. ……In fact, don’t throw away any leaves, greens, stems and stalks. If you don’t know what to do with them, just put them away in the freezer, and keep doing that till you have enough to make a super-healthy vegetable stock. It’s a no-brainer. Alternatively, try this very basic recipe of beet greens pesto that I make at home: whirl beet greens, garlic cloves, walnuts, grated parmesan, salt and black pepper together in a food processor. Add virgin olive oil.
The only thing we would suggest is that please buy organically grown veggies if you would want to use all these parts. We have at Bio Basics tried to give radish, beet and cauliflower leaves when these come with fresh leaves.
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