Another recipe that I made in an attempt not to make any waste just because I love juices. It turned out so great! I love how one can create a spice mix from these leftovers by mixing with salt and herbs/ spices.
If you are not up for making a juice before making this, you can simply process the fruit and veg in a food processor before or cut very finely.
5 cm long piece of Turmeric
3cm Ginger flat
2 Celery Stalks
3 Small carrots
3 Medium Potatoes
1 Sweet Potato
5 Tenderstem Broccoli
1 Leek – cut into rings
1 Tbsp Sunflower Oil
8 green Olives, cut into pieces
1/4 Zucchini, diced
all the Juice Pulp
2 Tbsp Sunflower Seeds
1/2 Tbsp Oregano
Pinch of Salt
Drink the juice, Use only the Pulp.
Cut and Boil Potatoes and Sweet Potatoes for about 20 min or until soft.
Steam tenderstem for about 6 minutes over boiling potatoes.
Fry Leek, Olives and Zucchini in Sunflower Oil. Then add the other ingredients.
Once tenderstem and potatoes are ready add to pan, stir up once more and then remove from heat and serve.