Скачать или смотреть I Tried Saving Every Food Scrap This Week - Here’s What Happened!

This video is sponsored by Mill! https://mill.com/goingzerowaste

How much food waste do we really create even when we think we’re doing a good job?

This week, I tried saving every single food scrap from mushy cucumbers to carrot tops to see how much I eat and repurpose before composting. Some scraps got turned into gazpacho, pesto, or broth. Others… not so much.

In this video, I share what I reused, what I added to my Mill food recycler, and how much still slips through the cracks even when you're trying your best. I also share how I’ve been testing the Mill, which grinds and dries leftover food into clean, dry grounds overnight. Mill handles almost anything, I can keep filling it for weeks, and somehow it never smells. It's truly the easiest way to prevent food waste at home.

Visit https://mill.com/goingzerowaste to learn more and get $75 Off your order. If you’re interested in reducing food waste at home or looking for zero-waste kitchen tips, this one’s for you.

RECIPE HIGHLIGHTS:
Carrot Top Chimichurri:
Don’t toss those carrot tops! Blend them with 1 shallot, 1–2 jalapeños, 3–4 garlic cloves, ½ cup red wine vinegar, a bunch of cilantro, a bunch of fresh oregano, and 1 cup olive oil. It’s bright, zippy, and perfect drizzled on roasted veggies, beans, or anything that needs a flavor boost.

Mushy Strawberry Jam:
When strawberries start to go soft, don’t throw them out, throw them in a pan and simmer them on the stove with a splash of lemon juice and a pinch of salt until thick and jammy. It should have a lot of natural sweetness from the strawberries, but if needed add a splash of maple syrup or a tablespoon of sugar.

Refreshing Cucumber Soup:
Got a mushy cucumber? Blend it with 1 small shallot, 1 cup plain yogurt (dairy or plant-based), 1 tablespoon olive oil, fresh parsley or dill, a squeeze of lemon juice, and salt to taste. Alternatively add in some wilted spinach or try my favorite way with a jalapeño and tomatillo for additional flavor and spice. Serve chilled for a creamy, cooling soup that tastes like summer and helps cut down food waste.

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Blog: https://goingzerowaste.com
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