What to Do with Leftovers – Easy Green Solutions

2 Mins Read

Stuck with a bunch of veggies going bad? Got a full fridge but no inspiration? Get a weekly greens delivery but have no idea what to do with the extra watercress and beetroot you keep receiving? 

Many of us don’t buy fresh fruits and vegetables enough. The short expiration dates can seem inconvenient and frustrating, requiring careful planning and complicated recipes. With our lives so busy, who has time to compete in the Nigella/Jamie home chef awards? The TV cooking wizards make it look easy but after a long day at work and dealing with the pressures of daily city life and/or raising kids, following a recipe sounds almost scary. 

Green Queen gives you quick and easy ideas that will save you wasting as well as money, and keep you full and happy.

  • Make a smoothie: herbs, green, fruits and vegetables can be blended on their own or with protein and other powders for a quick, nutritious meal. You can experiment with any other dry powders for flavour such as cacao and flax
  • Juice it: almost every vegetable, fruit and herb can be juiced. Add water or almond/coconut milk for creaminess. Quick and easy to digest, fresh juices are ideal snacks.
  • Stew away: A great treat for kids (and adults with a sweet tooth), save older fruit by simmering it and enjoy the concentrated sweetness. Keep it chunky or blend for a smooth puree. A perfect dessert and/or breakfast.
  • Stirfry: whatever veggies are losing their freshness in your fridge can be fried with coconut oil and garlic/ginger. Turn old news into crunchy, savoury dish.
  • Bake a crustless quiche: forget kneading and rolling your own pastry. Skip the heavy starches and just whip a few eggs, add some coconut milk/cream, pour on top of sauteed veggies and throw it in the oven for 45-60 mins at a pre-heated 180 C. An impressive and delicious dinner. 
  • Eggs Part II: Don’t have an oven or can’t be bothered to wait? Then forget the quiche and make a frittata or an omelette with sauteed leftover veggies. 
  • Curry in a Hurry: fry chopped onions, garlic and ginger, add spices, add leftover veggies and then add coconut milk for a fragrant, hearty meal.
  • Soup-er: boil leftover veggies and then puree with equal amounts stock or water, Campbell’s will have nothing on you!
  • Stock-up: make homemade vegetable broth. Simmer vegetables with peppercorns in 4 quarts water for 1-2 hours. Freeze in cubes for convenient usage. 

Green Queen Tip: Print this list and keep it on your fridge and you will always know what to make! 


photo credit: jazzijava via photopin cc


  • Sonalie Figueiras

    Serial social entrepreneur Sonalie Figueiras is the founder & editor-in-chief of Green Queen, an award-winning impact media platform advocating for social & environmental change in Hong Kong with a mission to shift consumer behaviour through inspiring & empowering original content. She is also the founder & CEO of SourceGreenPackaging,com, the global wholesale eCom marketplace for sustainable packaging products, Ekowarehouse, the global sourcing platform for certified organic products, with a mission to make safe, quality food accessible & affordable for the whole planet. With over a decade of experience in publishing, digital marketing, organic trade and health & sustainability, she is an eco wellness industry veteran with a keen eye for market trends and a sought-after international speaker and moderator, sharing her expertise on stages across Asia and beyond, including TEDx and Harvard Business School.

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