·        Try to consume seasonal food. Food in season usually contains a high quantity of vitamins and minerals and is usually cheaper that food that is sold out of season.

·        To get the best use of fruits and vegetables over time try to buy foods at different stages of maturity. This way you’ll be able to use ripe ingrediants every time you cook, without all the food being ripe at the same time.

·        Avoid storing fruits and vegetables in closed spaces like plastic bags or containers or in newspapers as they usually ripen quicker and offer less time for consumption.

·        Fruits that are already “too ripe” for eating can be great for juices as they are normally sweeter and have a softer texture.

·         Pumkin seeds can be consumed. When roasted and salted they are not only delicious but also very refined! To consume them, cut them free of the flesh before eating it, to avoid contamination. Salt them and leave them to dry in the sun for a day before roasting them in the oven. Let them cool before serving. They can be stored in sterile glass for a long time.

·         Papaya seeds can be consumed with together with granola, oats or breakfast cereal. This will increase the amount of fibre in your diet. Fibre helps the intestines function and helps to increase HDL colesterol (good colesterol) which protects you for cardiovascular diseases.

·         You can use wheat bran as a substitute for flour when roasting and frying. The bran absorbs the oil preventing it from mixing with your recipe, decreasing the amount of fat consumed.

·         Consumption of fruits and vegetables can aid in the prevention and effective treatment of many non-transmitted diseases such as diabetes, high blood pressure and high cholesterol. It can also help to control weight. The more you consume fruits and vegetables the more you’ll be able to control our weight and protect yourself from the onset of diseases.

·        The latest IBGE research on food consumption in Brazil shows that the Brazilians consume less than a 1/3 of the recommended amount of fruits, vegetables and vegetables.

·         In general, the skins and stems of most of the plants that we eat, can also been eaten. They contain significant nutritional values, especially fiber. But some foods should be peeled because of health risks, as in the case of the potato. When new green shoots appear on potatoes, the whole area around them should be discarded because they contain a toxic substance that affects the central nervous system and liver.

·         The skins of plants can also be used for compost or fertilizer. Just separate organic and non-organic scraps from your kitchen and put in a covered container on your terrace.

·         Make good use of the stalks of herbs as well. A good tip is to cut them finely and add to dips with a base of ricota.