Over coffee one afternoon my friend Melissa Ballone (the girl boss behind Wellness for Makers) and I were chatting about nut milks — I know, I know, things white people say. Her favorite was fresh oat milk and I proudly declared that I couldn’t part with my 3-in-1 homemade almond milk method that left no scrap behind.
As I started rambling on about the bounty that 3 cups of raw, organic almonds can bring to your conscious kitchen, I realized that, doi, this should really be on TBG. And that’s it! I think that green living is as simple as a conversation with friends trading tips over coffee and, most of all, are simple and earnest. Not everything works perfectly every time but this particular method allows me to turn 3 cups of almonds into so much more and it’s a ritual that I love, so I hope you enjoy this, too!
Got some stellar tips yourself? Leave your comments, thoughts or questions below.
3 Zero Waste Ways to Use 3 Cups of Almonds
Continue reading The Conscious Kitchen | 3 Zero Waste Ways to Use 3 Cups of Almonds
Happy National Coffee Day!
Coffee is something that’s ubiquitous in nearly every household, cafe and eatery around the world. Besides being the best part of the morning (just me?) it’s effects are far-reaching, impacting communities and the environment — not just our morning buzz.
When we stop and think about the term “Fair Trade”, the words alone make it obvious to me as to why this is important. Being compensated fairly for your work and treated as an equal human being is a simple concept that even a little kid could understand — I would know, because the term “fairness” was recently explained very clearly to me by five year olds kids in a yoga class. Despite that, there are many coffee farmers worldwide who are not treated equally and paid less than they deserve. Here’s an excerpt from a past post, How to Green-Up Your Morning Cup: Continue reading Lifestyle | Why You Should Drink Fair Trade + Organic Coffee
This summer, my husband and I joined a CSA from a local farm near us in Warwick, New York called Hesperides Organica. If you aren’t familiar with the term CSA it is an acronym for Community Supported Agriculture, which is basically a box full of delicious, homegrown fruits and veggies from a local farm every week. I wish I could say that we do this every year but no, we are first-time CSA members and are definitely in it for the long run.
For a vegetarian like me, the CSA is magical and here’s why:
- I never have to worry about unnecessary plastic wrap or waste
- The food is always organic, in-season and locally-grown
- It’s a box overflowing with delicious, amazing, fresh food
- Our farmer sends a weekly email with recipes to go along with your CSA share
Like I said — magic. The only downside is that, try as we might, we simply cannot eat all of the produce before it begins to rot and wilt. Seeing this beautiful homegrown food go to waste pained me and made me feel really guilty for not being “better” and eating this abundance of food in time. Which got me thinking of how big an issue food waste is overall. “According to the U.N. Food and Agriculture Organization, 30 percent of food is wasted globally across the supply chain, contributing 8 percent of total global greenhouse gas emissions.”
Continue reading The Conscious Kitchen | Simple Ways to Avoid Food Waste in the Summer
See the original post here at The Good Trade.
Notoriously quick to wilt and rot, leafy greens can keep fresh for nearly a week when stored correctly, and the best way to do that doesn’t involve a single plastic bag! Besides being one of the largest forms of pollution on our planet and oceans, plastic doesn’t break down and BPA, the toxic chemical found in plastic, can leach out into our produce, eventually making its way into our bodies, as well.
The good news? There is more awareness about the effects plastic has on our food than ever before, so the real challenge is deciding which option to choose! Not to worry, preserving your greens plastic-free is simple, easy and budget-friendly to boot.
Got a seriously delicious farmer’s market haul that you don’t want to see go to waste? Here’s how to store your greens without plastic.
Continue reading The Conscious Kitchen | How to Store Vegetables Without Plastic
Our world is full of disposable, single-use plastics. From the oceans and waterways, to the side of the road, to our local stores and even in our home it can often feel impossible to try and kick the plastic habit. However, there are a ton of reusable plastic alternatives that can help you weave this into your lifestyle one step at a time. Speaking from experience, I can personally attest to the fact that awareness is key and simple actions truly add up, but like so many things, the first step is often the hardest and biggest obstacle to overcome.
So, if you are looking to cut back, here are 5 of the best reusable plastic alternatives to single-use, disposable plastics used in your everyday life.
Continue reading Green Living | 5 of the Best Reusable Plastic Alternatives
If you’ve ever been to a bustling farmer’s market, tote bag in hand, and walked up and down the lanes past vendors with an abundance of fruits and veggies, handmade goods and food, you know that a community market is a special place.
To me, it’s become an essential part of my routine in which I can establish a greater connection to my food, the land it was grown on and the people who grow it — a relationship that has sadly faded into the background of sterilized produce and the fluorescent-lit aisles of a modern grocery store. When I don’t make it to the farmer’s market, food shopping becomes a completely different experience. Connecting food to faces is an undeniably powerful way to help us appreciate the love and hard work that goes into it and the process as a whole. Especially in today’s world, this is a vital connection that cannot be lost.
Continue reading People | How to Start a Farmer’s Market
Homemade nut milks are surprisingly simple and straightforward to make. You can use virtually any nut and almost all of them are interchangeable, for instance, I’ve successfully made almond, hazelnut and cashew milk using this basic recipe. Continue reading The Conscious Kitchen | How to Make Nut Milk
Last summer we hiked and camped out on Mount Washington. It was awesome, amazing and a ton of fun. You can read all about our trip and why you should do it here, on Huckberry. Sorry to tell you but this post is not about the adventure, it’s about food. Let’s move on.
Since we started a bit later in the day and the climb up and down Tuckerman Ravine isn’t exactly quick, by the time we returned to our campsite it was nearly dusk. Sweaty, tired and starving (we had seen people drive up to the top in their cars with entire pizza pies, I swear I’m not joking) we set up camp and got cooking — fast. Thank goodness we had a solution.
Whether you are car camping or carrying it all in your pack, making a nourishing and tasty meal that’ll fill you up is tough. Most camp meals are prepackaged and freeze-dried, loaded with sodium and calories galore, but sometimes making a hot meal is simply not an option. Continue reading Food + Drink | Campfire Cooking
“The soil is the great connector of lives, the source and destination of all. It is healer and restorer and resurrector, by which disease passes into health, age into youth, death into life.” – Wendell Berry
For me and to many others, conscious choices often start in the kitchen. Growing up, my mother would bake homemade bread pretty regularly, (full disclosure: we had a bread making machine) which I now realize was quite the luxury. Living in a culture of convenience, where food is regarded as something you can easily obtain or throwaway rather than the precious resource it truly is, I constantly feel as though I’m toeing the line between making right and wrong choices. Even with the memory of homemade bread and garden-grown veggies in my mind, it’s truly difficult not to succumb to the lure of cheap, plastic-wrapped, forever-fresh foods from the local grocery store.
Cue Ilona Oppenheim’s earth-shattering cookbook Savor: Rustic Recipes Inspired by Forest, Field, And Farm. In the midst of my wavering, I came across this gorgeous book when it caught my eye in an interior design shop. I remember impulsively grabbing it off the shelf, flipping through a handful of pages and deciding that that was enough to make a purchase. My lack of self-control (let’s call it instinct) proved to be right because I could hardly dream up a more beautiful, informative and helpful book to guide me through the complicated world of modern eats.
Continue reading The Conscious Kitchen | SAVOR
Depending on the day, brewing your morning coffee can be a relaxing and enjoyable process or a rushed and mindless one as you dash out the door, mug in hand. Whether your morning is slow and steady or just one big blur, there are a few simple ways you can cut back on waste, energy consumption and savor your morning cup all at once. As someone who loves to drink her java regularly, slowing down even for a minute and making sustainable choices first thing helps me build better habits. Plus, the end result is really, reaaally worth it… Continue reading The Conscious Kitchen | Green-Up Your Morning Cup