Did you know that peels, stems and leaves are as nutritious (or more) as the food itself?
The use of parts of fruits and vegetables neglected by the majority of the population and industry could be used to increase the nutritional value of food! Fruit peels and vegetable leaves and stems are rich in fiber, vitamins and minerals.
It was found that the cauliflower leaf contains 4 times more vitamin C in 100 g than the pulp of 1 orange, and that potassium can be found in greater quantities in the banana peel than in the fruit pulp itself!
Knowing how to use all parts of the food means varying and enriching the dishes and also saving on the budget. Use the stalks to enrich and season dumplings, omelettes, stews, farofa, meats, salads and soups. And the peels for making juices, sweets, cakes and jellies
Discover the nutritional value of peels and stems and use your imagination to make delicious, nutritious and waste-free recipes!
| Pineapple peel – rich in vitamin C and fiber. Banana peel – vitamins A, C and B Complex. Guava peel – vitamin C and B3. Orange skin – vitamin C and Pectin. Lemon peel – rich in Vitamin C and Pectin*. Papaya peel – vitamins A and C. Passion fruit peel (white part) – rich in Pectin*, Vitamin B3, Iron, Calcium and Phosphorus. Watercress Stalk – rich in vitamins A, C and B complex, phosphorus and iron Broccoli Stalk – contains vitamin A and C Spinach Stalk – contains vitamin A, iron and potassium Parsley stalk – contains vitamin C, iron and potassium *Did you know that pectin is a substance that protects the mucosa of the digestive system? Furthermore, it is one of the best food fibers for controlling cholesterol levels. It also makes glucose absorption less efficient, causing sugar to enter the blood more slowly. |
Below is a delicious Colomba Pascal recipe for you to make this Easter.
Ingredients: 
Pasta:
Peel of four bananas
2 eggs
2 cups of milk (tea)
2 tablespoons margarine
3 cups of sugar (tea)
3 cups of breadcrumbs (tea)
1 tablespoon of baking powder
1/2 cup raisins (tea)
Farofa used in the coverage:
3/4 cup (tea) of Brazil nuts.
1 tablespoon margarine
1 cup (tea) sugar
1 cup (tea) wheat flour
1 tablespoon of cinnamon
half a banana
Way of doing:
Wash the bananas and peel. Set aside four cups of the peel to make the dough. Beat the egg whites and rest in the fridge.
Blend the egg yolks, milk, margarine, sugar and banana peels in a blender. Pour this mixture into a bowl and add the breadcrumbs and raisins. Shake well. Lastly, gently mix the egg whites and yeast.
Separately, grind the Brazil nuts, cut the banana into small pieces and in a bowl mix all the farofa ingredients. Reserve.
Pour the dough into a disposable colomba-shaped mold, place the farofa on top and place in the oven to bake for approximately 40 minutes. let cool for 30 minutes before removing from the mold.
Tip: replace the raisins with candied fruit or cooked chopped fruit.