Juicing

Peeling your carrots before juicing them is waste of time and good nutrients. As long as you wash and scrub your carrots properly, it’s totally safe to juice them with their skin on since it allows you to get every last drop of healthy nutrients contained in their skin.

Soups and Stews

Carrots also don’t necessarily have to be peeled when you’re using them in soups and stews. Whether you’re making carrot purée or cutting your carrots into chunks before mixing them up with other ingredients, peeling them won’t make much difference.

Roasted Carrots

A good wash is all you need when it comes to roasted carrots. Why waste your energy on getting rid of their skin when they’re going to get rich flavor after being roasted in the oven? They’ll taste so good it will be impossible to tell if they’ve been peeled or not.

The post 3 Times You Should Eat Carrots with Their Skin On appeared first on foodisinthehouse.com.

Tomatoes

It’s common to peel tomatoes before cooking them, but it’s not necessary because using them with the peel can increase the amount of nutrients.

Potatoes

Potato skin contains a lot of vitamins, minerals, and fiber, so you should just carefully wash your potatoes before cooking them instead of peeling them.

Raw Beets

Raw beets can be shredded and used in a salad and there’s no need to peel them beforehand, as long as you give them a good scrub.

Cucumber

Cucumber skin can be super healthy, but make sure to wash it really well to get rid of the waxy layer.

Zucchini

Zucchini and eggplant can both be eaten with their skin on—they’re mostly made of water, and skin happens to be their most nutritious part.  

The post Did You Know That You Don’t Have to Peel These Five Vegetables? appeared first on foodisinthehouse.com.

Juicing

Peeling your carrots before juicing them is waste of time and good nutrients. As long as you wash and scrub your carrots properly, it’s totally safe to juice them with their skin on since it allows you to get every last drop of healthy nutrients contained in their skin.

Soups and Stews

Carrots also don’t necessarily have to be peeled when you’re using them in soups and stews. Whether you’re making carrot purée or cutting your carrots into chunks before mixing them up with other ingredients, peeling them won’t make much difference.

Roasted Carrots

A good wash is all you need when it comes to roasted carrots. Why waste your energy on getting rid of their skin when they’re going to get rich flavor after being roasted in the oven? They’ll taste so good it will be impossible to tell if they’ve been peeled or not.

The post 3 Times You Should Eat Carrots with Their Skin On appeared first on foodisinthehouse.com.

Tomatoes

It’s common to peel tomatoes before cooking them, but it’s not necessary because using them with the peel can increase the amount of nutrients.

Potatoes

Potato skin contains a lot of vitamins, minerals, and fiber, so you should just carefully wash your potatoes before cooking them instead of peeling them.

Raw Beets

Raw beets can be shredded and used in a salad and there’s no need to peel them beforehand, as long as you give them a good scrub.

Cucumber

Cucumber skin can be super healthy, but make sure to wash it really well to get rid of the waxy layer.

Zucchini

Zucchini and eggplant can both be eaten with their skin on—they’re mostly made of water, and skin happens to be their most nutritious part.  

The post Did You Know That You Don’t Have to Peel These Five Vegetables? appeared first on foodisinthehouse.com.