So, who is Too Tasty to Throw?


This week, we thought we would focus on easing you into the warmer Spring / Summer months by telling you more about how to continue to reduce your food waste and access health food on the go with our app, Too Tasty To Throw.


Picture: Annika Enderborg

Too Tasty To Throw is an online platform to tackle food waste and cut family grocery bills by providing access to unsold food from local cafes and restaurants at discounted prices. The app allows food outlets to add surplus produce to the “Too Tasty” menu board, including a photo, and informs users of their nearest food outlet using GPS functionality on their phones. Users choose and purchase their food items via the app and then collect their order from the food outlet within an agreed time period, by presenting an electronic receipt.


More than 100 Sydney food outlets, with a focus on the Northern Beaches, and including About Life, have already signed up and are selling their surplus produce via the app to families with young children, cost-conscious students, backpackers and time-poor workers.


Australians waste 4 million tonnes of food per year, which is costing the economy $20 billion annually. As well as the obvious financial costs, disposing of this mountain of food waste is producing greenhouse emissions and contributing to climate change. Free to download and easy to use, this app provides one way to help address these issues. It’s a win for local cafes and restaurants by increasing their takings, a win for the customer by saving them money and a win for the environment by reducing our carbon footprint.


Too Tasty To Throw launched in Sydney, with plans for a nationwide roll out. You can download the app here to start using straight away:, and find more information on the website

Richard and Megan Rohleder are the co-founders of Too Tasty To Throw, which was started after identifying the need for food and drink outlets to increase their revenue, whilst at the same time reducing waste and helping the environment.

Megan came up with the idea for Too Tasty To Throw after working in a bakery in the UK which chucked away mountains of unsold food. The mum of two year old triplets spends day trips in Manly & struggles to find healthy food which is affordable – so she decided to spring into action with the app. The app is the latest initiative to try and tackle food waste in Australia.


Megan with triplets Amelia, Lily and Madeleine

So now you know how to download and use the app, what recipes would be useful this week? Well, a lot of people have been using the app to find healthy sides to go with their meat / fish in the evening. With that in mind, we thought we would share our favourite meat and fish marinade below, to make sure that when you buy those salads / pasta / other great tasting healthy food through the app, you have something great tasting and healthy with which to pair them.


Garlic, ginger and tamari infused chicken

12 chicken thighs, skinless and boneless

2 tbsp coconut oil (at room temperature)

1/2 cup tamari

1/4 cup apple cider vinegar or lemon juice

4 tbsp of honey

4 garlic cloves

1 tbsp fresh ginger

2 tbsp sesame seeds

1 spring onion

Mix all the ingredients except the sesame seeds and spring onion in a bowl. Add pepper to taste. Ideally leave to marinate for a few hours, but otherwise it is fine to cook straight away. Cook chicken by grilling for 4-5 minutes per side. Add remaining marinade to saucepan to reduce and glaze the chicken thighs. Continue to cook the chicken until cooked through (10 minutes or so). Sprinkle with toasted sesame seeds and spring onion and serve with a delicious salad or other side from the Too Tasty App.

Also find them on social media:






We thought we would focus on making the most of winter fruit to stave off any remaining winter bugs and also clear out any fruit and veg stock before winter is out, without it having to go to waste.

When it comes to reducing your propensity to pick up any more colds and flus this season, we all know the benefits of eating citrus fruit, rich in vitamin C. However, have you ever seen a tangelo next to your standard oranges and lemons and wondered what it is and how you can use it in your cooking? Well, let us enlighten you….

A tangelo is a hybrid fruit made by crossing a tangerine with a grapefruit or pomello. As such, it unites the easy to peel qualities of a tangerine with the sweet tang of a pomello. They also contain ample amount of the vitamins, minerals and flavonoids of their citrus counterparts, but are often cheaper due to them being less well known and perhaps a tad less pleasant looking than their small sweet tangerine or bright red / yellow and symmetrical grapefruit counterparts.


They look pretty similar to oranges, but the darker red colour differentiates them. 

So, before we move on to the process of cooking with leek tangelos, what are the health benefits that make including them in our diet so worthwhile? . Benefits include:

  • Vitamin C to help prevent hypertension, heart disease, osteoarthritis and age-related macular degeneration – One tangelo provides almost half the average adult’s recommended daily amount.
  • Flavanones to reduce the risk of stroke – High flavonoid intake may also reduce the risk of asthma, cancer, cardiovascular disease and neurological disorders caused by aging.
  • Minerals to strengthen bones, regulate blood pressure and help the absorption of iron – tangelos have high amounts of calcium, potassium and magnesium but also when taken with iron rich foods, their high vitamin c content helps the body absorb that iron.
  • Significant amounts of dietary fibre, leading to a multitude of benefits- to help with digestion, increase satiety, lower blood cholesterol levels and balance blood sugar for diabetics.

So, if we know the benefits, how do we go about using tangelos? Tangelos can be peeled and juiced, or segmented and eaten like oranges. Seeds should be removed if using in cooking. If using the rind, wash under cold water before peeling, grating or zesting. I like to freeze my tangelos to make the rind easier to


They are also a little bit smaller than oranges, fit perfectly in your hand!

grate and then the flesh can be added frozen to smoothies etc.

Also, for some inspiration, try the recipes below:

Tangelo and pork stir fry

  1. Extra Virgin Olive Oil
  2. Onion, garlic, ginger, chilli
  3. 2 tanglelos
  4. Pork tenderloin
  5. Soy Sauce
  6. Coconut flour or corn starch
  7. Vegetables of choice

Place the oil, onion, garlic, ginger, chilli and zest of tangelos in pan and fry until soft (retain tangerine juice). Add chopped pork tenderloin and a tbsp of coconut flour and cook until pork is almost cooked through. Add soy sauce and remaining vegetables and squeeze juice of tangelos over before serving. Enjoy!

Tangelo green smoothie

  1. 2 tangelos
  2. Spinach
  3. Avocado
  4. Cucumber

Grate zest of tangelo and add to blender with remaining ingredients. Add juice and some water to required consistency. Enjoy the health benefits!

Grab tangelo’s in store at any About Life for $5.95 per kilo 🙂

Low FODMAP with #forgottenfruitandveg


This week, we thought we would focus on improving gut health whilst making the most of the ‘whole’ fruit and veg to reduce food waste, as a guilt free ‘feel good’ combination. As such, we have done some research into the benefits of a lower ‘FODMAP’ diet to improve gut health and improve certain auto immune disorders and digestive conditions. In short, FODMAP stands for ‘Fermentable Oligo, Di, Mono – sachharides and Polyols’ which are small carbohydrates that many people cannot digest efficiently. Reducing the intake of these carbohydrates leads to less stress on the large intestine and better all round health.


Now, our research on this issue and desire to reduce food waste as lead us to the humble leek head. They are low ‘FODMAP’ as per the above definition and a great replacement for flavour in dishes that would normally include the high FODMAP onion and garlic. They are also cheap, full of fibre and very easy to cook.

So, before we move on to the process of cooking with leek heads, what are the health benefits that make including them in our diet so worthwhile? Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. They contain many of the same health benefits, but have a less inflammatory impact on the gut and are therefore much easier for many to digest. Benefits include:

  • Cardiovascular support – Leeks contain important amounts of the flavenoid kaempferol, which has repeatedly been shown to reduce our blood vessel linings from damage. Their high concentration of vitamin B folate also makes them a great supportive vegetable for the cardiovascular system.
  • Anti bacterial, anti viral and anti fungal – Leeks contain allicin, which, as it digests in the body, produces sulfenic acid, a compound that neutralises free radicals faster than any other known compound.
  • Lower your risk of cancer and other chronic diseases – Leeks contain kaempferol, a natural flavenol linked to reducing cancer risk and numerous chronic diseases.
  • Phenomenal source of vitamins – Leeks contain notable quantities of vitamins A and K, folic acid, niacin, riboflavin, magnesium and thiamin. This may help to reduce neural tube defects in newborns when taken in pregnancy and help support heart health.
  • Phenomenal source of antioxidants – their high polyphenol content vs other vegetables helps build the immune system.

So, if we know the benefits, how do we go about using the leek heads? Well, it is easier than it might first seem. They are great pureed and made into a pesto with olive oil and your herbs of choice, another good option is to mince finely and use as a garnish on soups and stews, or use them as a bed for fish ‘en papillotte’ or to wrap and steam fish for extra flavour.


Also, for some inspiration, try the recipes below:

Leek head LOW FODMAP Bolognese:

  1. Extra Virgin Olive Oil
  2. Leek Heads finely chopped
  3. 4 cups chopped spinach
  4. 500g mince
  5. Chopped tomatoes
  6. Herbs

Place the mince in some olive oil in a pan and gently cook. Add the leek heads, spinach and herbs and cook further. Next add the chopped tomatoes, lower the heat and simmer for 40 minutes until reduced. Serve with pasta or zucchini noodles and some parmesan. Enjoy!


Leek head fish ‘en papilotte’ – oven baked for ease:

  1. 2 cups finely sliced leek heads and remaining leek fined chopped
  2. Fish of choice (the recipe instructions below are based on 200g of cod)
  3. Herbs of choice
  4. Lemon
  5. Olive oil
  6. Parchment paper

Cut out 4 pieces pf parchment paper to 30cm*40cm. Lay down half cup of leek heads in centre of paper, with fish on top, salt, herbs, 1tsp olive oil, 1/2 cup of rest of leek chopped. Gather in parchment paper and tie with some twine. Place in 180deg oven for 30 minutes. Open and serve with drizzle of lemon juice.

Grab Certified Organic Leeks for $5.95 each at any About Life store.

Plastic Free Forever!


Blog by Megan from Too Tasty to Throw

Did you know the average family wastes 40kg of plastic per year? It has been great recently that there has been a ban on plastic bags announced for NSW, but that is only part of the issue. This ban doesn’t extend store wide and there is still a lot of plastic for us to focus on. Why do we need to buy our onions pre chopped and in plastic wrap, our butternut squash quartered or cubed and again in plastic wrap, or even loose fruit and vegetables to be hand picked by ourselves and placed in plastic bags?

This week, we are celebrating the end of a successful ‘Plastic Free July’ for many, as well as our finding the group ‘one million women’, whose mission it is to get one million women together to fight climate change, by encouraging you to not be scared of buying your fruit and veg pre-cut or loose, without plastic. One million women have come up with the below list to help you buy and store your fruit and vegetables without the need for plastic wrap. Check out the list below to find your favourite fruit and vegetables, with ideas of how to store without the need for plastic.


Also, given it isn’t a blog without a recipe, check out my recipe below to make your own beeswax wraps to use instead of cling film. They are perfect to reuse for up to a year and a great way of cutting down on your plastic waste. Enjoy!

Beeswax Wraps Recipe


  1. Thin cloth or muslin cut in required dimensions for your wraps
  2. Beeswax
  3. Baking Tray
  4. Paint brush


  1. Preheat the oven to 200 degrees.
  2. If you have a bar of beeswax, grate it. You will need approximately 2 tablespoons of grated wax per 12″ square of fabric. If you have wax pellets, you can skip this step.
  3. Put the cloth on the baking sheet and top with the wax.
  4. Put in oven to melt the wax (takes approximately 5 minutes.
  5. Spread the wax over the cloth with the paintbrush and hang the cloth to dry.

The wrap is now ready to use. Clean it in cold water as hot water will melt the wax. You can use for up to a year and then simply re-melt the wax to make another one. A great environmentally friendly alternative for wrapping your fruit and veg, sandwiches, cheese etc.


Fruit and veg storage tips without plastic


Artichokes ‐ place in an airtight container sealed, with light moisture.

Asparagus ‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge).

Avocados ‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

Basil ‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. Try an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Beetroot ‐ Cut the tops off to keep beetroot firm, (be sure to keep the greens!) by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens ‐ place in an airtight container with a little moisture.

Broccoli ‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

Cabbage ‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots ‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower ‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Celery ‐ does best when simply places in a cup or bowl of shallow water on the counter.

Corn ‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber ‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant ‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fennel ‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic ‐ store in a cool, dark, place.

Green garlic ‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans ‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Herbs – a closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce ‐ keep damp in an airtight container in the fridge.

Leeks ‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Onion ‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

Parsnips ‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes ‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

Radishes ‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb ‐wrap in a damp towel and place in an open container in the refrigerator.

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions ‐ Remove any band or tie and place in the crisper.

Sweet Potatoes ‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

Tomatoes ‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.


Apples ‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.

Citrus ‐ store in a cool place, with good airflow, never in an air‐tight container.

Apricots ‐ on a cool counter to room temperature or fridge if fully ripe

Cherries‐ store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mould.

Berries – Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Dates ‐ dryer dates are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.

Figs ‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.

Melons ‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines ‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.

Peaches (and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.

Pears ‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.

Pomegranates ‐ keep up to a month stored on a cool counter.

Strawberries ‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Too Tasty to Throw Turmeric #forgottenfruitandvegseries


We have had an interesting few weeks, amidst ‘Too Tasty To Throw’ app development as we finalise the product, the triplets and our family are just coming off two weeks of gastro and one week of another virus. So, our mission has been to build our immune system to stave off further illness (at least whilst we get this app off the ground!).

Welcome the humble whole turmeric to our forgotten fruit and veg series. Many of you may use powdered turmeric, knowing some of its immune boosting benefits, but the whole root always seems a bit tricky…well, let us help you out. Our passion is to make sure nothing from the turmeric plant is discarded, as you don’t know what to do with it, and you receive maximum health benefits.


When it comes to using turmeric in your cooking, you have two choices – the punchy fresh turmeric or a more mellow powder. The fresh turmeric’s stronger flavour lends itself to smoothies and sautes, whilst the powdered version is easy to use for a pop of colour and less intense flavour hit in things such as rice, roasted vegetables and soups. Both the powdered and fresh form have significant health benefits but the fresh form doesn’t lose any of the plant’s essential oils and this means the health benefits are more readily available. This is also why it stains your hands when using, so be careful! It is very similar to ginger in handling and preparing, so make sure you avoid the dry and shrivelled looking roots and prepare it by peeling and cutting into cubes, matchsticks or grating. You can store the freshly prepared turmeric in the firdge in an airtight container for a few weeks or freezer for a few months. I prefer to grate and store in the freezer so I can easily add to a variety of recipes.

So, if we know how to prepare it, what are the benefits? Turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, potassium, calcium, copper, iron, magnesium and zinc. Due to all these factors, turmeric is often used to treat a wide variety of health problems. These include:

Prevents cancer
Relieves arthritis
Controls diabetes
Reduces cholesterol
Boosts immunity
Heals wounds
Weight management
Prevents Alzheimer’s
Improves digestions
Prevents liver disease

If you are looking for some inspiration, try the recipes below:

Baked potato with turmeric yoghurt and crunchy seeds

Sweet potato
Turmeric root
Mixed seeds
Greek Yoghurt

Bake the potato in the oven until crispy on the outside and tender inside (roughly 40 minutes) Place the onion, garlic, kale into a pan with some olive oil and gently saute. Then roast the seeds in a dry pan. Grate the turmeric root into some greek yoghurt and mix to form a vibrant yellow spiced yoghurt. Assemble your meal…Baked potato, topped with the kale, onion and garlic, then a layer of yoghurt, followed by the crunchy seeds. And feel the benefits!

Turmeric and ginger tea

Turmeric root grated
Ginger grated
Lemon and honey to taste

Put all ingredients in a teapot and leave to stand for 3-5 minutes. Add lemon and honey to taste and enjoy!



Article by Megan from Too Tasty to Throw*

We have written on using the whole beetroot before, including the oft discarded beetroot heads. However, given the health benefits of this humble veg, and the frequency with which we buy it red and ready cooked, we thought we would introduce you to the golden beetroot. This is to make sure nothing from the beetroot family is discounted, or more importantly, thrown away, as you don’t know what to do with it!


Beetroot actually comes in a variety of colours…red, white, golden or striped. The golden beetroot tends to be sweeter than the red variety we are familiar with and has a less intense earthy flavour. It shares the same benefits of other beetroots, with good amounts of fibre, potassium, iron and folic acid. It is second to sugar cane in terms of the amount of natural sugar it contains, making it a great energy provider, especially for endurance athletes. However, there are also some unique health benefits to the golden variety. These include a high source of vitamin C and A, beta carotene, lycopene, flavonoids and zexanthin, shared by many other orange and yellow colour fruit and vegetables. They also contain an abundance of fibre, phytonutrients and antioxidants.

So, if we know the benefits to provide energy, vitamins and antioxidants, how do we go about using golden beetroot?

As mentioned before, their sweet and mild flavour makes them pair well with cheese, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Their golden colour means they also look great and are perfect to pimp up a salad or as a quick and different side for a dinner party. It also means they are easier to peel and prepare than their red cousins – their yellow colour means there is no staining of the hands when peeling etc. Just peel as you would a potato and boil, or bake with the skin on for increased fibre.

If you are looking for some inspiration, try the recipes below:

Golden beet and beef stew

  1. Stewing Beef
  2. Onion
  3. Garlic
  4. Herbs
  5. Bay Leaf
  6. Golden Beets
  7. 2l of stock

Place the onion, garlic, beef and herbs in a pan with some olive oil and gently fry. Peel the beets (I left whole for aesthetic purposes) and add to pan with any other vegetables you have to use up. Add enough water to just over cover, bring to boil then transfer to the over for an hour and a half at 180 deg. Serve with some green veg and feel the energy and antioxidants picking you up!

Golden pickled beets

  1. 6 large fresh beets
  2. 2 cups sugar
  3. 2 cups cider vinegar
  4. 2 cups water
  5. 5 tsp salt
  6. 2 cinnamon sticks
  7. 1 tbsp whole all spice and 1 tbsp pickling spice

Put beets in large pan of boiling water and cook for 40 minutes until tender. Drain off excess liquid. Whilst beets are cooking, put all the other ingredients in a pan and bring to the boil. Pour this mixture into a clean jar and add the beetroots. The mixture stays fit to use for six months and you can keep adding more beetroot, rather than having to cook a new batch. Let each set of beets sit for a week before eating.



*Too Tasty to Throw is LIVE! 

It is downloadable at the below link:

The app hosts more than 100 food outlets (check out their Instagram @tootastytothrow for a summary), and are adding more by the day. Each outlet posts food for a discounted price at the end of the day, that is still edible that would otherwise go to waste. About Life is part of this amazing opportunity to combat food waste!

National Pain Week – Food as Medicine



Article by Megan from Too Tasty to Throw.

Given this week is National Pain Week for Chronic Pain and other illnesses, we thought it would be a good opportunity to show some love to those of you suffering chronic pain and have a look at how using the ‘whole’ of your fruit and vegetables to reduce waste can help relieve symptoms….

Welcome the humble lemon peel. Costing just under $1 and easy to pop in your bag and carry around with you, its benefits are under appreciated. Indeed, the health rewards from drinking its insides (lemon juice) to help fight colds and flu and also to detoxify the system are well known. But did you know that the peel has up to 10 times more vitamins and minerals than the juice itself? It is rich in calcium, vitamin C, vitamin A, beta carotene, folate, magnesium, potassium, pectin and fibre, that help your body to repair and heal and also they help relieve chronic pain. To elaborate, benefits include:

  • Fighting joint pain – Lemon peel is rich in vitamin C , with more than twice as much as the juice itself. Vitamin C has a healing action within the body and helps in the formation of protein that is important for the formation of ligaments, tendons and skin and to fight joint pain.
  • Relieving and repairing pain felt from injuries – Vitamin C present in bones repairs the damaged cartilages that connect bones and also help to heal wounds and relieve pain due to injury. Lemon peel keeps your bones, cartilages and even teeth in good health.
  • Fighting pain from a weakened immune system – Vitamin C in lemon peel also helps relieve the pain of sore throats and cold / flu and to boost immunity.
  • Reducing and preventing pain from various bone conditions – The high amount of vitamin c and calcium in lemon peels helps prevent and reduce pain from osteoporosis, rheumatoid arthritis, inflammatory polyarthritis and other bone conditions.
  • Fighting cancer and eradicating toxins – Lemon peels help eradicate toxic elements in the body, helping fight the pain felt from cancer by assisting in eradicating from the body carcinogenic elements and curbing the division of cancerous cells. Lemon peels consist of components known as salvestrol Q40 and limonene, which are known to fight against cancerous cells in the body. Also, the flavenoids in the peel are effective when curbing the division of cancerous cells
  • Minimising pain felt from high blood pressure, heart disease and diabetic heart disease – digesting lemon peels helps lower the LDL cholesterol through its polyphenol flavonoids and Vitamin C / P help clear blood vessels.

So, if we know the benefits to relieve pain, how do we go about using the peel? Well, it is easier than it might first seem. Simply freeze a lemon whole and grate over your meals, in your drinks and on your soups / stews for a zesty flavour and some awesome pain relief / other benefits as above. You can also dry the peel and add it to your meat marinades.

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Also, for some inspiration, try the recipes below:

Lemon Peel Joint Pain Recipe:

  1. Extra Virgin Olive Oil
  2. 2 large lemons
  3. Eucalyptus leaves
  4. A jar with lid
  5. Clean gauze

Place the peel in a jar with the eucalyptus oil and add enough oil to cover. Close the jar tightly and leave the mixture to sit for two weeks. After this time, add some of the remedy to some gauze and apply to the painful area – ideally overnight so it can soak in. You should experience benefits almost immediately.

Lemon Peel Tea Recipe:

  1. 1 litre of water
  2. 2 lemon peels and the juice

Bring lemon peel and water to the boil for 15 minutes. Then take from heat and add the juice and potentially some honey to taste. Great for pain relief in leg and arm joints.

Lemon Peel Marinade Recipe:

  1. Zest and juice of half a lemon
  2. 1/4 cup soy sauce
  3. 1/4 cup oil
  4. 2 onions
  5. 2 garlic cloves
  6. 1 inch ginger
  7. 2 tbsp honey

Whisk ingredients together until honey is dissolved. Marinate your meat in it for up to 5 hours.