These smoothies were made from food waste for a reason

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New Campaign Turns Food Waste Into Delicious Smoothies

Almost half a million tons of food is wasted in London each year. An organization known as 'Love Food Hate Waste' is campaigning around the U.K. to bring awareness to this costly issue.

'Love Food Hate Waste' uses food waste and over-ripened fruits and vegetables to make smoothies. They offer these free smoothies to highlight eco-friendly alternative ways to store and keep food longer. For example, keeping fruits and vegetables in its original packing and in the refrigerator can help produce last up to two weeks!

Learn more about Love Food Hate Waste here.

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Related Gallery: Food that is in season for February
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Food that is in season for February
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These smoothies were made from food waste for a reason

At the beginning of each month Fork and Beans creates a round-up of the best produce in season. Click through this slideshow for February's round-up.

(Photo: Fork and Beans)

Description: Belonging to the pumpkin family and possibly the most popular of the winter squash, Butternut Squash is known for it’s pear-shaped figure and golden yellow/orange flesh.

Season: Starts in early fall and lasts throughout winter. Milder temperate states will see this squash throughout the month of February.

Flavor: Mildly sweet with a nutty flavor to it, Butternut Squash makes for a great savory cream sauce or even mashed for a sweet dessert.

Best cooked as: The squash will need to be sliced in half and baked in the oven until soft (approx.. 30-40 minutes in a heated oven of 350 degrees). From there you can blend it, mash it, or cube it.

Storage: Keep in a cool section of you kitchen at room temperature. Can last up to 2 weeks but make sure to check for spoiling.

Nutrition: There is a reason why this is such a popular vegetable: It is incredibly rich in anti-oxidants, vitamins, minerals and nutrients, it’s ridiculous. It has a higher vitamin A count than pumpkins, bursting of vitamin B-complex goodies and will fill you with iron, zinc, calcium and potassium. Be sure to cook up the seeds as well. They are rich in protein and heart-healthy minerals.

(Photo: Fork and Beans)

Description: Radishes are a low calorie and an extremely nutritious root vegetable that comes in a variety of forms, from daikon to even black radishes.

Season: Winter months

Flavor: Known for their sharp, pungent flavor, red globe radishes have a mild spiciness with each bite.

Best cooked as: Radishes are the perfect accompaniment to salads and are delicious eaten raw but its taste becomes more flavorful when baked or sauteed with olive oil and sea salt.

Storage: Remove the stems before storing and keep in a plastic bag in the veggie compartment of your refrigerator. Do not wash until you are ready to eat.

Nutrition: Radishes are a great source of vitamins C and fiber. They are also a good source of antioxidants, minerals and has a compound called sulforophane that is known to combat cancer cells.

(Photo: Fork and Beans)

Description: A root vegetable also known as Celeriac, celery root grows an underground tuber with long stalks and is just as its name suggests; it is the root of celery.

Season: October until April.

Flavor: Its texture is more like a potato and its flavor tastes mildly like celery.

Best cooked as: Celery root can be eaten raw, steamed, roasted and/or mashed. Remove the skin before cooking.

Storage: Remove the stalks and store in your refrigerator. Can be kept fresh for up to 1 month.

Nutrition: Bursting in vitamin C, K, and high in iron and calcium, celery root has been known to be a very calming food with anti-inflammatory minerals.

(Photo: Fork and Beans)

Description: Known for it’s other names Broccoflower, Romanesco Broccoli, and Roman Cauliflower, this heirloom vegetable is a good balance between cauliflower and broccoli.

Season: It is considered a cool season vegetable like cauliflower and broccoli, beginning around late summer time and goes through winter until the frost arrives. Those living in more temperate climates like California will see Romanesco in the later months of winter.

Taste: Milder and a bit sweeter than cauliflower or broccoli, Romanesco has a dense texture that is perfect for heating and keeping its structure. .

Best cooked as: This is a very versatile vegetable that can be eaten raw, steamed, and even sauted.

Storage: Keep cold in the refrigerator and can last for up to 1 week. It will brown and get soft once it begins to go bad.

Nutrition: Rich in vitamins C and K and high in fiber, it’s nutrition with every bite.

(Photo: Fork and Beans)

Description: Parsnips are an underground root vegetable that closely resemble carrots in texture and taste.

Season: Begins at winter and lasts through the end of March.

Flavor: Packed with a great crunch, parsnips are slightly sweet with a nutty taste to them. Do note that they have a higher sugar content than carrots.

Best cooked as: Can be eaten raw, steamed, or even sauted.

Storage: Keep parsnips in a plastic bag in the veggie compartment of your refrigerator. They will stay fresh for a few weeks.

Nutrition: Parsnips are a great source of vitamins C, K and E and is a great go-to for an anti-inflammatory veggie. It is also an excellent source of soluble and insoluble fiber.

Related RecipeSouthwestern Parsnip Hash

Description: Also known as dinosaur kale because its leaf looks like the skin of a dinosaur, Lacinato Kale is a hearty, leafy green that is comparable to Swiss Chard.

Season: November until March

Flavor: Kale has a firmer and durable structure more so than spinach with an earthy flavor.

Best cooked as: Can be eaten raw as in salads, steamed, or even sauteed.

Storage: Don’t wash until you are ready to eat. Keeps in the fridge for up to 1 week.

Nutrition: Kale is an excellent source of vitamins A, C, B-6 and K. It also serves up a great dose of beta-carotene, minerals like iron, and antioxidants.

(Photo: Fork and Beans)

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