From pomegranate to apple, for every season there is a tea that harnesses the benefits of food scraps before they go to waste.
Despite the drought that has affected the country and anticipated spring, hands are still cold and nothing tastes better than wrapping them in a steaming cup of tea. Just here you save the energy of a heater, and if you make tea with food scraps, you save consumable waste.
Onion peel tea is perhaps one of the best known and easiest to make. Now think with us: almost all of your cooking includes onions in the stew that is so typical Portuguese, right? Instead of throwing away or taking everything to the compost bin, you can take a portion for tea and thus avoid an alarming figure: 31% of food that is wasted in Portuguese homes alone, according to Too Good to Go.
Keep these ideas and, for that matter, the shells.
1. Pomegranate
According to Deco Proteste, pomegranate time ended in December and now won’t return until September. However, here’s a tip for when you get the fruit at home and finish peeling it (and, since it’s a lot of work, make the most of it).
Preparation mode:
Bring the rind of three pomegranates to a boil with a cinnamon stick in a liter of water. After boiling for two minutes, turn off, strain, and drink the tea.
Recipe from Do Zero website.
2. Onion peel tea
It is one of the best allies for inflammation and also works as an antiviral. Aside from these benefits, onion peel helps to strengthen the immune system. We explain how to do it.
Directions:
Wash the outer layers of the onion very well. Place the water on to heat. When it is boiling, add the onion peels and bring to a boil. At the end, remove the peels and serve the tea hot.
Recipe from Continente.
3. Mango kernel tea
How many times do you throw away a mango core still full of threads around it because you can’t get them out anymore? Well, you can use it to make tea, in this case in an iced version.
The same goes for cherry pits or loquats, but for now let’s focus on this recipe with mango.
Preparation mode:
Bring the water, sugar, stone and peels to a boil. When it comes to a boil, lower the heat and keep it simmering for five minutes. After that time, add the black tea bag and let it boil, on low heat, for another ten minutes. Strain into a heat-resistant container and let it cool before placing it in a pitcher and refrigerating (if you want to let it cool in the pot, remove the tea bag so as not to further tint the water). Serve with ice cubes and, if you like, a sprig of mint.
This recipe is from the Clara de Sousa Cozinha&Brico blog.
4. Apple and cinnamon tea
Missing was the classic of teas that taste best in winter: apple and cinnamon. And instead of preparing with a ready-made bag, we reveal how to make a homemade tea with these flavors, while taking advantage of the apple peels.
Directions:
Wash four apples well. Peel and store the peels. Place them in a pot with 1 liter of water. Add a tablespoon of lemon juice and a cinnamon stick. Bring to a boil for ten to 15 minutes. Remove from heat, strain and serve.
This recipe is from Auchan‘s YouTube.
Esta publicação também está disponível em:
Português (Portuguese (Portugal))
