Croutons taste better than stale bread! It maximizes soup/salad pleasure with minimum effort.
Stale bread
Make bread crumbs in a food processor and freeze them for fried, breaded cravings.
Lemon peel
Lemon peels include fiber, vitamin C, and other vitamins and minerals.
Citrus peels
In vinaigrettes, marinades as well, drinks, yogurt parfaits, oatmeal, muffin battered and more, zest oranges, limes, and grapefruit for acidity and flavor.
Onion skins
Onion skins are rich in quercetin, a phytonutrient that decreases inflammation, blood pressure, arterial plaque.
Celery leaves
Celery leaves, rich in minerals such as calcium and magnesium and vitamin C, are unfairly removed before reaching retailers.
Swiss chard stems
Swiss chard stems include glutamine, iron, dietary fiber, and can boost your immune system.
Avocado pits
Bake avocado pits until soft, remove the husk, then mix to make flour. Smoothies and baking use the flour.
Carrot tops
Eat carrot tops! They taste harsh but are good garnishes or simmered in soup stock.
Beet greens
Beet greens include a phytonutrient that may improve vision and vitamins A, C, and K.
Cilantro stems
They have greater taste than their leaves and equivalent nutritional content, including anticancer and skin-health elements.