Don't discard food bits

Watermelon rind and seeds

We always neglect the watermelon rind, yet it contains significant minerals like citrulline.

Watermelon rind and seeds

Use the white section under the green skin in smoothies, salsa, chutney, or slaw. 

Broccoli stalks

The neglected broccoli stalk contains a phytochemical antioxidant that protects cells from DNA damage, inhibits tumor blood vessel growth.

Broccoli stalks

They can be sliced, shredded, steamed, roasted, or sautéed. They thicken sauces, pesto, hummus, and soups.

Banana peels

You've probably been tossing away banana peels your whole life, wasting tryptophan, which enhances serotonin.

Black bananas

Make a smoothie or a cake by freezing and mashing them. Use overripe bananas in delicious ways.

Bits of leftover cheeses 

Make fromage fort, or "strong cheese," by mixing leftover hard and soft cheeses with wine and herbs in a food processor.

Parmesan cheese rind

Toss in a Parmesan cheese rind and remove before serving for a richer soup or pasta sauce.

Kiwi skin

Vitamin C and fiber make it healthy. Try adding a full kiwi to a smoothie to get through the fuzz.

Chicken bones

Stock made from raw or rotisserie chicken bones is rich and nourishing. 

Pineapple core

Chopped and added to salsa, slaw, or chutney, or blended into smoothies.

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