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HEALTHIER LIVING
At Re-Vive we are not just working to cut down on food waste in Leeds, we also want to work at the root of the problem to educate about consumption.
Below we have displayed our top tips on making food last longer, and some great recipes based around leftover fruits and vegetables
- TOP TIPS -
BATCH COOK
Batch cooking is one of the best ways to reduce your food waste. At the beginning of the week, or on the weekends, make a big batch of your favourite meal (We've given some recipes below) and put servings into tupperware. Not only is this a good way to use up all of your food, but it also makes it easier for on the go.
FREEZE YOUR FOOD
Nearly all food you have that goes off quickly can last for months longer in the freezer. Bread can be toasted from frozen, Vegetables can be cooked from frozen, fruit can be blended into smoothies from frozen.
SHOP SMART
It may sound simple but it is so important to only buy food that you need. Buying too much food will lead to waste which is not only bad for the environment but also for your budget. Make a shopping list and stick to it.
REMEMBER THAT EXPIRATION DATE DOESN'T = BEST BEFORE
Remember that a best before date does not necessarily mean that the food is in-consumable. Trust your senses.
- RECIPES -
MOUSSAKA (serves 6)
Moussaka is a great way to use up any leftover vegetables. It is similar to a lasagne but uses potato and aubergine instead of pasta for a healthier option. This recipe is a rough guide, feel free to add anymore leftover veg that you have.
INGREDIENTS :
> 2 aubergines, cut into 1cm slices
> 500g potatoes peeled and cut into 1cm slices
> 1 onion finely chopped
> 2 garlic cloves crushed
> 1 tbsp salt
>750g beef/ lamb mince (optional)
>1 tsp of each oregano and mint
>2 bay leaves
>1 tbsp plain flour
>200ml red wine
> 400g can chopped tomatoes
>2 tbsp tomato purée
>7 tbsp olive oil
>Sea salt and freshly ground black pepper
> White sauce:
- 50g butter
- 50g plain flour
- 400ml milk
- 1 tsp grated nutmeg
- 25g grated parmesan
- 1 beaten egg
INSTRUCTIONS:
> Put the mince, onions, garlic, oregano, mint and bay leaves in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
> Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
> Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Sprinkle salt over. Remove from the pan and set aside to drain on kitchen paper.
> Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold.
> Preheat the oven to 180C/160C (fan)/Gas 4.
> For the white sauce, melt the butter in a large saucepan and stir in the flour. Gradually stir in the milk on a low heat. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
> Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming.
> Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.
Once made it can be refrigerated for up to a week and frozen for up to a year. Just remember to defrost completely before consumption.
SMOOTHIE BOWL (serves 2)
Smoothie bowls are one of the yummiest easiest breakfasts to make and they are so filling! Try this simple recipe as a breakfast, snack or as a sweet treat after dinner. You can use any fruit and veg you have lying about, and can add any toppings you want from dried fruit and nuts to chocolate!
INGREDIENTS:
> 3 cups of fruit or veg (we would recommend using frozen fruit to keep the smoothie together and to make the fruit last longer. If not add a hand full of ice to make the smoothie thick) - Some of our favourite combinations include:
- Strawberry/ raspberry and banana
- Pineapple, banana and peach
- Avocado, banana and kale
- Mixed berries and pomegranate
- Banana, cocoa powder and peanut butter
> 1/2 cup liquid such as
- dairy milk/ almond milk/ soy milk
- Pomegranate/ orange juice
> tbsp of either
- Maple syrup
- Honey
- Agave
> For the toppings choose from:
- A combination of fresh or dried fruit and veg
- Mixed nuts
- Seeds including chai seeds, acai berries, pumpkin seeds
- Yoghurt
- Granola
- Cocoa nibs
INSTRUCTIONS:
> Add all of the ingredients except from the toppings to a blender and blend until smooth. Add more liquid until you have the right consistency. The smoothie should be thick.
> Transfer to a bowl and add your toppings
> Enjoy!
VEGETABLE SOUP (serves 2)
Especially coming into the winter months, there is nothing better than homemade vegetable soup to warm you up on a cold day. Feel free to throw in any other vegetables you have lying around or add some chicken/ turkey or beef.
INGREDIENTS:
> 1 Onion
> 2 Garlic cloves crushed
> 2 Potatoes
> 2 carrots, sliced
> 2 cups mixed chopped vegetables of your choice (try cauliflower, broccoli, zucchini, peas or green beans)
> Salt and Pepper to taste
> 1 teaspoon thyme
> 1 teaspoon oregano
> 1 bay leaf
> 8 cups vegetable stock
> 1 tsp curry paste or powder (optional)
INSTRUCTIONS:
> Heat 1 tbsp oil in a large soup or stock pot. Add the chopped onion, garlic and carrots. Heat, stirring, for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.
> Add salt, thyme, and oregano, stirring to coat the vegetables well.
> Add bay leaf, vegetable stock and bring to a simmer.
> Allow your vegetable soup to simmer until all the vegetables are cooked, about 8-12 minutes.
> Adjust seasonings to taste.
> Remove the bay leaf and either serve straight, or blend to a smooth consistency if you don't like a chunky soup.
> Serve with crusty bread and a sprinkle of Parmesan.
STIR FRY (serves 2)
A stir fry is an amazingly quick and easy way to get all of your leftover veg into a meal. If you're in a rush this is the perfect meal for you to make.
INGREDIENTS:
> 1 tbsp sesame/ olive/ sunflower oil
> 1 garlic clove
> All of your leftover vegetables (this can include onions, spinach, peppers, broccoli, green beans, peas, mangetout, sugar snap peas, mushrooms - literally anything!)
> Handful of bean sprouts
> 1 chicken breast/ 300g prawns/ 400g steak (optional)
> 1/4 lime juiced
> 1 tsp cumin
> 1 tsp chilli flakes
> 2 tbsp soy sauce
> 1 nest egg noodles cooked/ 200g rice noodles/ 1 cup rice
> 1 tbsp sesame seeds (optional)
INSTRUCTIONS:
> Heat the oil in a wok or large pan.
> Add the garlic and meat and fry until browned all over (if using pre-cooked prawns you can add them with the vegetables instead).
> Over a medium heat add the vegetables and (if you're using rice noodles add them now) and fry for 2-3 minutes.
> Add the bean sprouts, lime, cumin and chilli and fry for a further 2 minutes.
> Add your soy sauce (and some water if too sticky) and stir
> IF you are using cooked egg noodles add them now and stir
> To finish add your sesame seeds and if you'd like a sprinkle of coriander
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