Ingredients for the zero-waste recipes

For the juice
3 carrots, medium
1 conference pear
1 beetroot

For the muffins
2 cups of leftover pulp from the juicer
2 cups of spelt flour
2 teaspoons of baking powder
½ teaspoon of salt
1 cup of almond milk
2 tablespoons of extra virgin olive oil
200 g feta cheese

For the crisps
carrot and beetroot peel
1 tablespoon of extra virgin olive oil
1 tablespoon of turmeric
salt and black pepper

ricette antispreco — Ingredients for preparing the zero-waste recipes © Laura La Monaca

Preparation

Wash the carrots and beetroot thoroughly, preferring ingredients from organic farming and taking care to scrub the skin well so that no traces of soil remain. Use a small brush or a sponge if necessary. Chop the vegetables and fruit and prepare the juice. Add ginger to taste.

Preheat the oven to 190°C. In a large bowl, combine the flour, baking powder and salt, and mix with a whisk or a fork. In a smaller bowl, combine the oil and almond milk.

Pour the wet ingredients into the dry mixture, add the leftover juicer pulp and the crumbled feta, and gently stir all the ingredients together.

Pour the mixture into the muffin tins and bake for approximately 30 minutes. Leave to cool completely before serving. Mix the oil and turmeric together and pour the mixture over the carrot and beetroot peel.

Arrange on a baking tray, season with salt and oil, and cook for 15 minutes until the peel is well crisped. Serve hot.

Zero-waste recipes: fruit and vegetable juice, savoury muffins and turmeric-spiced peel