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Reducing your food waste is necessary for the health and survival of the planet, but not only that - it’s also great for your budget. The less food that goes into your bin, the less dollars you throw away. Here, we share our two favourite ways to use up those forgotten veggies hiding at the back of the fridge.
  • Enjoy our healthy coleslaw recipe that uses leftover carrots, cabbage and kale, or our delicious nourishing bowl that calls for pumpkin and cauliflower. Not only do these recipes give a new life to leftovers, they make the perfect lunch or mid-week dinner. Easy on the planet, your pocket and your busy schedule!

  • Apple Slaw with Creamy Mustard Dressing

    Serves: 2

    INGREDIENTS:

    Creamy Mustard Dressing

    • ¾ cup raw cashews
    • ¼ cup sesame seeds
    • 1 tablespoon lemon juice
    • 2½ tablespoon apple-cider vinegar
    • Pinch salt
    • 2 tablespoon mustard

    Slaw

    • 2 cups thinly sliced kale leaves
    • 1 apple (red or green), sliced into thin matchsticks
    • ½ cabbage, thinly sliced
    • 1 carrot, grated

     

    METHOD:

    1. To make the dressing, add ingredients to a small jar, place on lid and shake until well combined.
    2. Place the slaw ingredients in a bowl, stir through dressing and serve.
  • Nourishing Bowl with Turmeric & Orange Salad Dressing

    Serves: 2-3

    INGREDIENTS:

    • 1 pumpkin, cubed
    • 1 cauliflower, cut into florets
    • Drizzle olive oil
    • Salt & pepper, to season
    • Fresh or dried herbs
    • Garlic
    • Drizzle of honey
    • Leftover protein such as roast chicken, roast beef, salmon, tofu, tempeh
    • Salad greens
    • Cooked quinoa, brown rice, red rice or wholemeal pasta
    • 1-2 tablespoons hummus or guacamole
    • Nuts, seeds & fresh herbs, to garnish

     

    Turmeric & Orange Salad Dressing

    • 3 tablespoons tahini
    • 3 tablespoons orange juice
    • 3 tablespoons water
    • 1 tablespoon raw honey, maple syrup or rice-malt syrup
    • ½-1 teaspoon turmeric (ground or freshly grated)
    • ½-1 teaspoon ginger (ground or freshly grated)

     

    METHOD:

    1. Preheat oven to 180ºC and line a baking tray.
    2. Scatter pumpkin cubes and cauliflower florets onto tray, drizzle with olive oil, honey and herbs and season with salt and pepper. Bake in oven for 15-20 mins.
    3. Meanwhile, make dressing: add all ingredients to a small jar, place on lid and shake until well combined.
    4. Remove vegetables from oven.
    5. Add all ingredients to serving bowls. Drizzle over dressing and serve.

So, before you throw out the odd wilted veggies in your fridge, think about how your can give them a make-over to bring them back to life!

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