We waste a shocking 40% of the food we buy. We throw away foods like carrot tops, beet greens, and spent coffee grounds. These ‘food scraps’ stuff our landfills and drain our pockets. But we can eat these foods and many of them offer tons of healthy nutrients.
Today’s guest is Carleigh Bodrug. Carleigh’s published a best-selling cookbook with over 140 recipes made from food scraps you might otherwise throw away. Her mission is simple: eat more plants. Her online community, PlantYou, has more than 10 million followers.
She’s joined by Dr. Will Bulsiewicz. Will is a board-certified gastroenterologist and ZOE’s U.S. Medical Director. He reveals the hidden nutritional value of these food scraps, and how ‘scrappy cooking’ can get you eating that all-important 30 plants per week.
You’ll walk away from today’s episode saving your money and the planet, all while eating more plants.
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Timecodes:
00:00 Don’t throw these away
01:39 Quick fire questions
04:06 Why we waste so much?
07:49 The truth about ‘best before’
09:39 This reduces your grocery bill
10:58 Why we need more plants
14:05 Which part of the food is edible?
16:12 The beetroot example
20:25 How to store food safely
23:33 Uncooked vs cooked food
25:09 What to do with coffee grounds
27:40 What is sprouting?
36:50 The power of aquafaba
39:07 No.1 most wasted food
40:02 Make the most of bread
45:33 The lost art of cooking
46:25 Carleigh’s 4 base meals
50:15 How to do meal prep
53:15 Soup: is it nutritious?
📚Books by our ZOE Scientists
The Food For Life Cookbook
Every Body Should Know This by Dr Federica Amati
Food For Life by Prof. Tim Spector
Free resources from ZOE
Live Healthier: Top 10 Tips From ZOE Science & Nutrition
Gut Guide - For a Healthier Microbiome in Weeks
Mentioned in today's episode
Carleigh's sprouting video will be coming soon!
Have feedback or a topic you'd like us to cover? Let us know here.
Episode transcripts are available here.
