Our ancestors followed the ‘nose to tail’ philosophy of cooking - which meant using up every part of the hunt - flesh for food, skin for clothes, teeth for weapons, blood for ink. Today, years later, before every meal our kitchen counters are adorned with ribbons of colorful vegetable and fruit scraps resulting in a wastage of 30-40% of the total food bought. These scraps are highly nutritious and can be used in many interesting ways. Please bear with the domestic goddess in us and read on to find out how you can start living greener and make the most of these delicious natural jewels that are fruits, also known as the ‘root to leaf’ philosophy of eating:
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