A 2016 report by ReFed estimated that the U.S. wastes 30% of the food supply representing 126 billion pounds of wasted food annually with a street value of over $161 billion dollars. In 2017, the EPA determined that more food than any other single material was the largest contribution to landfills in the U.S.
While I think it’s better to have more than enough healthy food at home and waste than to not have enough and you end up eating trash because you’re hungry or you consistently run out to buy prepared food instead of saving and investing your money, there is a third and fourth option. Turn your food waste into ingredients for a new recipe or compost it.
My mom says she has a plan to cut her grocery bill by 50% by making more foods from scratch, which includes almond milk. Right now she uses the pulp that’s left over from the almond milk to make smoothies but there are a ton of uses and recipes that you can prepare.
Here are some almond pulp recipes to try.
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// HOST Samantha Salmon
Certified Integrative Nutrition Coach and Ambassador of Health and Happiness
// CO-HOST Dorrell Hylton Salmon
Mom, Wife, Hair Doctor, Beauty Parlor Counselor, and Prayer Warrior
The information provided in this broadcast is for educational purposes only and is not intended as medical advice. These statements have not been evaluated by the food and drug administration, or the equivalent in your country. Any products/services mentioned are not intended to diagnose, treat, cure, or prevent disease.
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