The Genius Way to Get More Out of Your Coffee
And out of your wine (without the hangover), too.
In a Cov editor’s world filled with half-empty jars of new-age all-natural face creams for testing, and no-wash-necessary dry shampoo formulas, a new buzz-y beauty product is the norm. We don’t hate it. But when it comes to the food industry, sure, there are innovations, but they land in our mailboxes and pantries few and far between. Which is why this new movement in food—that’s healthy and sustainable—is so refreshing.
Here’s the gist: found fruit (or that’s what some are calling it) is an innovative way culinary pros utilize the often tossed (but edible and often more nutritious) parts of foods we consume daily, and create delicious ways to eat them. In a word: genius.
How’s this for a stat: billions (!) of pounds of coffee cherry fruit (where that glorious caffeine-loaded bean comes from) are dumped or, more rarely, created into fertilizer each year. Makes you want to cut back on your 4-per-day cups, no? Nah. Luckily, someone went ahead and found a way to turn the leftover into flour—aptly naming it CoffeeFlour—that can be used in baking and cooking. The best part? It’s super high in fiber, protein, potassium, and iron, so it’s actually a superfood.
Wine Grape Seeds
We’ve all heard the oscillating theories about the benefits of a glass of red wine a day, but recent studies have shown that the discarded seeds of the Chardonnay grapes actually possess the highest concentration of flavonoids and are also anti-inflammatory. You’ve probably heard of grapeseed oil, but now they’ve also turned it into flour, too.
...specifically the white fleshy part, is loaded with a nutrient called Citrulline, is super powerful at fighting free radicals, improving blood circulation, and preventing cancer. Make it into natural candies if you’re craving something sweet.