Compleating is cooking with all edible (and delicious) parts of fruits, vegetables and herbs!
When we prepare food, we automatically throw away the parts of produce we have been taught are inedible or not up to scratch. What we are left with is a pile of unloved offcuts – things like onion skins, garlic skins, banana peels, fruit cores, squash seeds, root vegetable tops and peelings.
Compleating, however, means to eat all edible parts of fruits, vegetables and herbs.
Reduce your food waste
Food waste is responsible for 8-10% of global greenhouse gas emissions. You might think that our homes aren’t responsible, but 70% of the food waste from our homes could have been eaten. A huge way to cut your home’s environmental impact is to rethink the way you see ingredients and cooking.
Compleating is much more than cooking with leftovers. When compleating, you make full use of the goodness, taste and nutrition in every fruit or vegetable. It’s a really creative way to cook – saving you money and revamping your dinner whilst saving delicious food from going to waste.
Save money and waste
Compleating totally changes the way you cook – suddenly the food parts you used to throw away become inspiration for tomorrow’s dinner. Some of my favourite waste-free meals include carrot top pesto, onion skin stock, ravioli made with chickpea aquafaba, pumpkin pie with caramelised seeds, and whole kiwi salsa (including the skin!).
Start compleating your food today
I’m so passionate about compleating that I’ve written a book, sharing how you can compleat every fruit, vegetable and herb. Reducing food waste has never been so delicious, inspiring and simple.