26 New Year, Fresh Start Healthy food & drink Plant power


Beyond simply reducing food waste, new food trend ‘compleating’ is helping home cooks bring creativity into their recipes. We spoke to vegan author Ellen Tout to find out more


edible parts of fruits, vegetables and herbs, incorporating often unloved parts of produce, such as skins, seeds, cores, leafy tops and odds and ends to create delicious meals. Pulled barbecue banana peels, potato peel scones, stuffed cauliflower leaves, and cheesy leek tops and roots: these could all be on your menu in 2023.


H


eard of nose to tail cooking? Ten get ready for the next big thing: ‘compleating’.


To ‘compleat’ means to eat all An estimated 70% of the food


wasted in the UK could have been eaten, according to the Waste and Resources Action Programme, and our homes are responsible for a massive 70% of uneaten food. Ellen Tout, author of Te Complete Book of Vegan Compleating, explains: “Food waste’s role in the climate crisis is often overlooked, but it’s responsible for 8% of global greenhouse gas emissions. By tweaking how we cook and view our ingredients, we can make the most of all parts of fruits and vegetables.”


Get creative with compleating PHOTOGRAPH: GETTY


Compleat package Cooking with more unusual parts of produce, such as peelings and seeds, can also save money. “Tere are many food parts we often don’t realise are edible,” says Ellen. “Onion and garlic skins, root vegetable peelings, squash and pumpkin seeds, the tops from vegetables like carrots, beetroots and radishes — prepared in the right way, these are all delicious.” Te food blogger Laura Jane, who


Enriched reading


goes by @reduction_raider1 on Instagram, discovered compleating during lockdown. “It felt like the time to make use of what we already had,” she says. “I made things like


banana peel chutney and curries. Compleating encourages creativity and helps you to think about food in its entirety. A food processor is now on my wish list, so I can make carrot top pesto.”


Getting started Newcomers to compleating can get going with a few simple changes, such as not peeling or slicing the ends off root vegetables and storing any vegetable skins and ends for making stock. Collect your vegetable offcuts, like onion and garlic skins, in a freezer bag. Once you have enough


to fill a saucepan, empty the contents into the pan and pour in enough water to fill. Cover with a lid, bring to the boil and simmer for 40 minutes to create an aromatic broth. Remove from the heat and carefully strain the stock into heatproof containers. Te vegetables can be composted, and the cooled stock stored in the fridge for a week. Te broccoli stalk, meanwhile, is


as tasty and full of goodness as the florets, and with added fibre, too. Chop and add it to a stir-fry, enjoy it raw in salad or steamed. You can even try it sliced raw into batons


and packed into rice paper with vegetables such as carrots, spring onions, cucumber and coriander to create Vietnamese-style summer rolls. Enjoy with a spicy chilli, peanut and soy dipping sauce. Zero-waste eating that’s great


for you and the environment? Compleated it, mate Te Complete Book of Vegan


Compleating: An A–Z of Zero-Waste Eating for the Mindful Vegan by Ellen Tout is out now, filled with waste-free recipes and a guide to using all parts of fruits and vegetables. Follow Ellen on Instagram @compleatly_vegan


Have you ever made a New Year’s resolution? A


The chances are you have. For 2023, it might well be to reduce your sugar intake, which could prove to be the sweetest plan of the year


ccording to a previous poll by Opinium Research, over half of Brits


(that’s 26.5 million


people) will make a New Year’s resolu- tion. And one in five of us make those resolutions around health and fitness. Sadly, if you’re one of the many who


are tying up their brand-new running shoes on 1 January, the statistics are just not in your favour in terms of keeping that resolution. We’ve all heard the news and read


the headlines, so most of us know that we still need to limit added sugars in our diet in 2023 — and beyond. But this isn’t always easy. With so many different types and names for sugar, and so much misinformation out there about how we should be cutting down on the sweet stuff, it can be very confusing. Should we be going ‘sugar free’? What exactly are ‘free’ sugars and why are they not so good for our health? Is fruit sugar as bad as table


sugar? And are raisins just full of added sugar, or is there more to them than that? We asked Helen Bond, registered


dietitian and consultant to California Raisins, to clear up the confusion and tell us everything we need to know about sugar, including what it is, where it’s found and how to make sure we don’t eat too much of it.


Read the full story here: californiaraisins.co.uk/dont-sugar-coat-it/


From festive indulgence to


fitness and health: the ‘no-resolution’ approach to the New Year from


California Raisins


With so many different types of sugar, and so much misinformation out there about how we should be cutting down on the sweet stuff, it can be very confusing


Promotional Content • Saturday 14th January 2023


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