I’ve been testing out my Wüsthof Classic 3 Piece Knife Set from Haus and the 20cm Cook’s Knife cut through my banana skins like butter, it also made for some super fine slices of onion whilst the 9cm Paring Knife created beautiful diagonal, fine slices of red chilli, minced garlic like there was no tomorrow, and peeled shredded my fresh root ginger to perfection. I always like to give my fruit and veg a good wash with Dr Bronner’s Liquid Castile Soap. When cooking with the skins make sure you buy organic bananas and give them a thorough wash before cooking or juicing them. You’ve probably thought that banana skins are poisonous when eaten raw which is totally not true, although they are pretty tough and not as tasty as the actual banana itself. This dish minimises waste within your home, transforming your post smoothie bowl banana skins into an aromatic and fragrant Banana Skin Curry. They’re also rich in B vitamins too. People living in South East Asia and India eat typically cook their banana skins into cakes, desserts, and of course – even curries which is where I got my idea from. After all primates eat the entire banana so why shouldn’t we? Yup, I eat bananas – skin and all. Banana skins are of course naturally rich in potassium and the other trace minerals chromium, copper, fluoride, manganese, selenium, and zinc. I’ve mentioned before that I often juice and eat my left over banana skins and if you want to know why you can read about the benefits of eating banana skins here.
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