Broccoli leaves: They deliver a boatload of vitamin A. Cook the leaves as you would spinach. Blanch them in boiling water, then sauté them with extra-virgin olive oil, minced garlic, and sea salt.
Orange peel: It contains more than four times the fiber of the orange! Grate and sprinkle on veggies, green salads, and whole grains.
Celery leaves: They have five times more magnesium and calcium than the stalks and are a rich source of vitamin C and antioxi-dants. Finely chop the leaves with parsley and stir into salsa, or use as a garnish for pasta and whole grain dishes.
Onion skins: The papery wrapping contains more antioxidants than the onion itself. Sim-mer white and red onion skins in stock, soups, and stews for flavor, then discard them before serving.
Blanching or steaming liquid: The liquid that’s left over after cooking veggies is full of flavor and nutrients. Store it in a sealed container in the fridge and reuse it for cook-ing beans and grains—or reheat and sip on it in a mug with a dash of sea salt.]]>