{"id":4672,"date":"2016-02-15T09:00:56","date_gmt":"2016-02-15T14:00:56","guid":{"rendered":"http:\/\/national.cleanplates.com\/?p=4670"},"modified":"2017-07-02T08:21:06","modified_gmt":"2017-07-02T12:21:06","slug":"peel-appeal","status":"publish","type":"post","link":"https:\/\/cleanplates.com\/recipes\/peel-appeal\/","title":{"rendered":"Peel Appeal"},"content":{"rendered":"

A few years ago \u201cnose to tail\u201d cooking\u2014using every bit of an animal, even the cheeks, organs and feet\u2014was a super-hot culinary trend. \u201cRoot to stalk\u201d<\/a> came next, with chefs embracing parts of vegetables formerly tossed.<\/p>\n

Turns out it isn\u2019t just au courant to use up more parts of our produce; it also has some really cool benefits.<\/p>\n

Take orange peels. The zest\u2014that is, the brightly colored part of the peel\u2014is delicious in sauces and baked goods. And the whole peel, zest, white pith and all, is loaded with antioxidants and fiber, so it\u2019s an anti-inflammatory, disease-fighting, blood-pressure-lowering, appetite-controlling wonder.<\/p>\n

\"Use

Orange peel and juice amps up our asian dressing (recipe below).<\/p><\/div>\n

Did we mention that citrus is in season right this second? (And hey, it\u2019s not just orange; lemon peels <\/a> are just as fantastic for you.)<\/p>\n

So now you know how nutritious they are, what can you actually do with those peels? Here are some tasty ways to incorporate them:<\/p>\n