An Australian wholefoods chef and nutritionist has revealed her favourite ways of re-purposing fridge leftovers into delicious new lunches and dinners. 

Lee Holmes, a Sydney-based cookbook author and founder of Supercharged Food, wants to show people how to cook, eat healthily and use up their produce to prevent the mid-week takeaway habit many Aussies fall into. 

In addition to knowing how to cook with leftovers, Lee advises always planning meals for the week, storing food in glass containers and using zip-lock bags with the date on them when freezing meals. 

Lee Holmes, a Sydney-based cookbook author and founder of Supercharged Food , wants to show people how to cook, eat healthily and use up their produce to prevent the mid-week takeaway habit many Aussies fall into

Lee Holmes, a Sydney-based cookbook author and founder of Supercharged Food , wants to show people how to cook, eat healthily and use up their produce to prevent the mid-week takeaway habit many Aussies fall into

Lee Holmes, a Sydney-based cookbook author and founder of Supercharged Food , wants to show people how to cook, eat healthily and use up their produce to prevent the mid-week takeaway habit many Aussies fall into

1. MAKE A HEARTY SOUP

‘Soup is an excellent way to use up leftover vegetables. Whether you have leftover carrot, potato, tomato or greens, throw them all into your next soup,’ Lee said.   

‘If you’re looking for inspiration, try my Oven Baked Veg and Garlic Soup, Cauliflower and Pumpkin Soup or my Sweet Potato, Broccoli and Ham Soup. There is soup for just about every occasion.’

\'Soup is an excellent way to use up leftover vegetables. Whether you have leftover carrot, potato, tomato or greens, throw them all into your next soup,\' Lee said

\'Soup is an excellent way to use up leftover vegetables. Whether you have leftover carrot, potato, tomato or greens, throw them all into your next soup,\' Lee said

‘Soup is an excellent way to use up leftover vegetables. Whether you have leftover carrot, potato, tomato or greens, throw them all into your next soup,’ Lee said

2. CREATE A BAKED VEGETABLE BOWL 

You can create a nutritious and flavourful vegetable bowl with just about anything in your veggie crisper. 

‘While this one sounds a little fancy, it’s just a bowl filled with deliciously nourishing ingredients you have lying around,’ Lee said. 

‘These flawless bowls are bouncing with whatever vegetables you have leftover, any protein you like, grains, greens, nuts and seeds. Everything and anything goes.

You can create a nutritious and flavourful vegetable bowl with just about anything in your veggie crisper

You can create a nutritious and flavourful vegetable bowl with just about anything in your veggie crisper

You can create a nutritious and flavourful vegetable bowl with just about anything in your veggie crisper

3. WHIP UP A BONE BROTH  

‘If you’ve roasted an entire chicken, turkey, pork, lamb or fish, and have too much leftover, why not cook it into a warming broth?’ Lee advises. 

Whenever I have leftover chicken, I’ll throw it into my slow cooker with celery, carrots and spices to make a gut-healing broth. Depending on the week, I’ll either portion it out into containers and keep it in the freezer or just store it away in the fridge and drink it as is.’

Bone broth is one of the most nutritionally dense additions to the diet, with benefits including digestive health, skin health due to collagen, stronger immunity and bone nourishment. 

Recipe: How to make Lee Holmes’ Vegan Roasted Sweet Potato with Basil Pesto and Chopped Salad  

Ingredients 

One sweet potato halved lengthwise

2 tbs olive oil plus extra for dressing salad (or use olive oil spray)

Pinch sea salt 

Chopped Salad 

2 cups leafy greens

1 cucumber chopped into cubes

Handful of cherry tomatoes halved 

4 baby capsicum (optional) chopped into cubes

Handful of seeds such as pepitas and sunflower seeds

Basil Pesto 

1 cup pine nuts

2 cloves garlic

2 cups packed basil leaves

1 tbsp lemon juice plus a small bit of zest 

3 tbsp nutritional yeast flakes

⅓ cup extra virgin olive oil

¼ tsp Celtic Sea Salt

 

Method 

1. Heat oven to 185 degrees Celsius

2. Place sweet potato on the baking tray, spray with olive oil and sprinkle with sea salt

3. Place in the oven for 45 mins or until tender

4. Half way through cooking, use a fork to make grooves along the sweet potato

Basil Pesto

1. Place basil in food processor and process

2. Add nuts, garlic, lemon and nutritional yeast flakes and salt and pulse

3. Slowly drizzle in olive oil until consistency is as you like it

4. Add more olive oil if necessary 

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According to Australian Bone Broth, natural, good quality broths are ‘particularly powerful in nourishing the body to help fight illness and build up the immune system’.   

‘The high protein content in combination with other essential nutrients helps repair the body, so it’s a great dietary addition for bodybuilders and athletes,’ they write. 

Lee’s Gut Healing Turmeric Chicken Broth can be found here.  

4. FIRE UP A FAMILY PIZZA 

‘If you’re looking to healthify your favourite food, why not turn your leftover eggplant, wrap, sliced sweet potato or mushroom top into a pizza base?’ Lee writes. 

‘I love spreading tomato sauce over any of these vegetables, adding leftover veg, some cheese and protein and baking it in the oven for 10-12 minutes.’

You can also make your own base and top with leftover vegetables or spread them over a gluten free pizza base. 

\'If you\'re looking to healthify your favourite food, why not turn your leftover eggplant, wrap, sliced sweet potato or mushroom top into a pizza base?\' Lee writes

\'If you\'re looking to healthify your favourite food, why not turn your leftover eggplant, wrap, sliced sweet potato or mushroom top into a pizza base?\' Lee writes

‘If you’re looking to healthify your favourite food, why not turn your leftover eggplant, wrap, sliced sweet potato or mushroom top into a pizza base?’ Lee writes

5. PESTO 

According to Lee, a delicious pesto can be made with any dark green vegetable or herb including spinach, coriander, kale, basil and mint.

‘Just blend up your herbs, olive oil, lemon juice, garlic and some salt and pepper. I use pesto as a dip or add it to my pasta, salad or protein of choice,’ Lee said. 

Inside Lee Holmes’ pantry

Spices and flavour

‘I make sure to always keep flavour providers on hand, including ginger, wheat-free tamari, seaweed, tahini, spices, cacao nibs and coconut flakes. 

‘Onions and garlic, both from the Allium genus of plants, are two of my favourite flavour accompaniments to use in cooking. They don’t just play an important culinary role; they also provide a plethora of health benefits.’

Nuts and grains

‘Grains and seeds are among the most affordable ingredients you can add to any meals. I use brown rice, quinoa and buckwheat to create hearty and nourishing dishes.

‘Each grain is versatile, budget-friendly and will last for months if it’s sealed in a jar. To bulk up a dish, add some brown rice to let it serve a larger group of people AND make it more affordable.’

Tinned food

‘From pasta sauces to vegetable bakes and soups to casseroles, there’s no limit to what a trusty tin of tomatoes can do. They add a rich flavour to meals and are extremely versatile. When transforming a roast into a stew, or converting unused vegetables into a pasta, tinned tomatoes are your go-to.’

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Source: | This article originally belongs to Dailymail.co.uk

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