Just in time for Earth Day, I’m wrapping up my sustainable kitchen series, and although there is much more to cover in this journey, I hope you’ve discovered a few techniques to implement on your way to creating a more sustainable kitchen and ultimately, lifestyle.
So we’ve organized our pantry and kitchen space in part one, sustainably shopped in part two, and today’s post is all about sustainable storage.
In part two of the series, we’re focusing on sustainable eating AND shopping.
In this four part blog series, I’ll discuss how I’ve created a more sustainable kitchen, reduced food waste, saved money and positively impacted the globe. BONUS-you’ll definitely eat healthier as well. Part one tackles kitchen organization and inventory.
If you’re buying vegetable broth at the grocery store, you’re doing life wrong. Make it yourself and you’ll never go back to the processed, weak, flavored water you’ll find in box or can format. It’s so ridiculously simple and you’ll feel better about not throwing out your produce nearing spoilage level. According to the Food and Agriculture Organization, 40% of food in the US goes to waste. Help be a part of the solution with my recipe below. Just save your nearly spoiled produce and vegetable scraps not otherwise being used, place in the freezer in a gallon sized bag until you have about 5-6 cups and you’re all set. Your soups, stews and chili will thank you. Not to mention vegetable broth brings another dimension to pasta, quinoa and any other grain that calls for boiling. ENJOY!
Breakfast is absolutely my favorite meal; one that should not be rushed, but savored and lingered over before an exhilarating day of surfing, hiking, kayaking (in my perfect world) or…..a day of work at the office.
Happy 1st Friday of Summer! I live for this season: road trips, fresh produce, swimming holes, baseball, hiking, HEAT and the list keeps going. Bring. It. On. I’m redoing a Southern staple summer beverage today-lemonade, but sans all the processed sugar you’d normally find in a glass. Berry season is officially here, but I had some leftover frozen wild blueberries to use up. Strawberries or blackberries could work well if blueberries aren’t your style. I incorporated basil leaves from my indoor plant (obsessed with living home décor right now) into the recipe and it turned out fabulous! For the sweetener, I chose honey because just a bit goes a long way and it’s one of my favorite natural sources of sugar. Wild Blueberry Basil Lemonade Ingredients: 7-8 cups water 1/3 cup raw, organic honey (more or less as desired) 1 cup wild blueberries 3-4 springs basil leaves ½ cup lemon juice (from 3-4 large lemons) Directions: Muddle a few blueberries and basil leaves at the bottom of a glass to release oils and juice (if desired). Heat the water and honey over medium …
One month ago today, we were waiting on a hopper plane to Tambor airport, where we would embark on our last 45 minute leg of the trip to our tiny resort up the most windy, gravely road you can imagine in Mal Pais, Costa Rica. The only description I can currently find fitting enough is awe-inspiring. Multiply that by 100 and hopefully you get the idea of how in love I am with that tiny town. I’m rarely a repeat traveler (having taken the exact trip two years prior with my travel friend, Amie), but I had to bring back my husband for the experience. You can check out a few of my favorite travel pics below: I longed for a fresh mango smoothie the entire trip, but unfortunately the fruit was too green and I couldn’t find one ANYWHERE. Most of the food here is literally so fresh; if it’s not in season or not caught that day-you aren’t eating it. LOVEEEEEE! Kind of fitting for the country’s motto: Pura Vida, which translates to ‘pure life’. So since mango was out of the question, I settled …
Wild Blueberries have been growing naturally in fields called barrens located in Maine and Eastern Canada for 10,000 years! These wild plants are genetically diverse, intertwining over acres of fields, giving them a more complex and intense flavor than farmed blueberries.
My mom is THE pecan pie lady. At any family gathering, church function or holiday meal you better believe she will be baking a pecan pie from scratch and there won’t be a crumb left to take home. With all the corn syrup, brown sugar, pecans and butter-each slice comes in at a hot 500 calories or more. WOAH. Most individuals can’t afford to consume that many calories on dessert alone, especially after a holiday meal where we all tend to overindulge a bit….or a lot. Guilty as charged! Mama just might have a little competition this year. I made these mini pumpkin pecan pie bites for a cooking demo and they were a hit! The filling is made with real pumpkin puree mixed with almond butter and cinnamon then placed in mini phyllo dessert shells, which you can find in the frozen section at most grocery stores. Tip: I piped the filling into the mini shells from a sealable sandwich baggie where I had snipped off the corner with scissors. Cleanup is a dream! C Then I topped the shells with pecans, maple syrup, …