Wasting Away!

I read about the Johnson family in my Sunset Magazine last January. I thought you'd be interested too.

 They totally have intrigued me.

I've really tried to implement some of their ideas that I have read about on their blog

zerowastehome.blogspot.com.

They believe in not only reducing, reusing and recycling,

they also

REFUSE

waste that makes it's way into all of our homes.

I just went out to the mailbox and the only thing that ever shows up in there on Tuesdays,

is junk mail.

I'd love to know how to get the junk mail to stop coming.

Here is a little diddy on the Johnson Family:

http://news.yahoo.com/video/secondact-20246210/second-act-the-johnson-family-24454762

I was glad to know that I had a few things in common with them, I love using mason jars to store my dry goods in my pantry and to store things in my fridge. It makes everything clean and easy to see when you need to restock up. 

I started doing the mason jar thing, because I thought that there was something visually appealing to seeing glass jars filled with beautifully colored food. It makes my kitchen feel inviting and beautiful. Another reason was, that I wanted to avoid storing things in plastic, because I was worried about the chemicals that can leach into our food and then into our bodies that are in plastic containers.

I also have used fabric grocery bags for a long time now. I'm sure you have been doing this too. My favorite bags to use are cute, spacious and portable and they are made by Chico bags.

You can purchase them online or at Real Foods Market in Orem.

I also love to add to my compost by adding my left over juice mush or scraps that my dogs wont eat to this cute little compost jar that sits nicely by my sink. Mine is red so therefore, I keep it out, instead of hiding it under my sink. Any punch of red in my house is fine by me, even if it's filled with rotting food! I then take it outside and dump it in my big rotating compost bin that sits out in my garden just waiting to be the nourishing soil that will help my garden grow this year.

So, me and Bea are pretty much on the same track.

(Not even close!)

She is way beyond.

How cool would it be to never need to take out the trash again?

I don't know if it's possible for me to reach the coolness level of Bea and her beautiful family, but I'll be taking baby steps in that direction.

Recipes:

as promised.

Cucumber Number

Serves 2

1 large cucumber

1 tsp lemon peel

3 apples, cored

Juice all of the ingredients and enjoy!

"Give Me Greens!" Smoothie

Serves 2-3

3 C almond milk

1 ripe banana, fresh or frozen

1 tsp organic vanilla extract

1 TBS green powder 

(chlorella, spirulina, blue algae, barley Green)

dash of nutmeg (optional)

Blend the milk with the banana and vanilla until frothy. Add the green powder and blend again. Pour into a big glass and sprinkle with nutmeg.

These two drinks are a great way to start your day with, or to gulp down anytime you need some extra energy!

I'll post the Multi-Vitamin recipe tomorrow!

Have a healthy, happy, unwasted day!

Cody

Some Spring Recipes

It's hard to image today, with all of the snow that keeps falling, that spring is just around the corner.

We had a great class today!

I am loving getting to know all of you. 

Today we talked about how as we plan for what we will feed and nourish our bodies with, we can remember that for The BEST nutrition, we're better off eating closer to the source and relying on Mother Nature

for seasonal produce to keep us in balance.

In the Spring

it's our bodies time to renew, to lighten up, gain mental clarity, energize ourselves, and feel youthful!

Today each of the class members went home with about 20 new recipes 

using produce that is fresh, healthy and in season 

in the Spring.

Because it's almost time to 

enjoy Spring's delicious bounty

I wanted to share a few of the recipes that we prepared today:

(For the rest of the recipes, you can sign up for our next class)

 Lemony Artichoke Dip:

1 garlic clove, peeled

1 shallot, peeled

1 C vegan mayonnaise

1 TBS apple cider vinegar

3/4 C. great northern beans

1/4 tsp sea salt

1/2 tsp mustard

1/4 tsp ground pepper

1/2 C chopped green chiles

2 1/2 C artichoke hearts

With a food processor (or blender) running, drop garlic clove in and process until minced. Turn off processor, scrape down sides and remaining ingredients except artichoke hearts and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with salt and pepper and serve fresh.

Spring Greens with Apricot Vinaigrette

6 C spring greens and herbs of your choice

(try baby bok choy, fennel, fennel fronds, escarole, romaine lettuce, mustard greens, dill, chives...)

Vinaigrette:

1 garlic clove, minced

1 sm shallot, minced

Juice of 2 Meyer lemons

1/2 C apricot juice

1/4 C balsamic vinegar

1/2 C E.V.O.

1 TBS mustard

2 TBS pure maple syrup

Pinch of salt

Tear greens into pieces and place in a large bowl. In a seperate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, , garnish with edible spring flowers and serve.

Sweet Potato, Corn and Kale Chowder

1 TBS grapeseed oil

1 sm onion, diced

3 stalks celery, diced

3 carrots, diced

3 med. sweet potatoes, peeled and diced

3 C corn, fresh or frozen

2 tsp dried thyme

2 C vegetable stock

2 C rice milk, plus more if needed

2 TBS cashew butter

1 bunch kale, chopped into small pieces

Sea salt and freshly ground pepper

In a lg. pot over medium heat, saute onion in olive oil until soft (about 3 minutes). Add celery, carrots, sweet potatoes, corn, thyme, and stock, simmer 5 minutes. Add enough rice milk to cover vegetables. Bring to a boil, reduce heat, cover and simmer until vegetables are soft (about 20 minutes). Remove from heat and add cashew butter. Add kale, return to heat, thin to desired consistency with water or stock and cook until kale is tender. Season to taste with salt and pepper and serve.

Sweet Things

T.L.C.&C Chia Bars

(Tropical lemon, cranberry, coconut

3 tablespoons chia seeds

6 tablespoons fresh lemon juice (approx 1.5 lemons)

1.5 cups regular oats, ground into a flour in food processor

1/2 cup regular oats (not ground)

1 tsp baking powder

1/2 tsp kosher salt

1.5 cups unsweetened shredded coconut + additional for sprinkling

2 tablespoons lemon zest

1/2 cup unsweetened applesauce

1/3 cup Agave nectar

4 tablespoons coconut oil, melted

1/4 cup pistachios

1/2 cup dried cranberries

1. Preheat the oven to 350F. Line an 8 inch square pan with parchment paper.
2. In a small bowl, mix together the chia seeds and lemon juice. Set aside to gel up while you prepare the rest of the ingredients. Take your 1.5 cup of oats and process them in food processor until a flour forms.
3. In a medium bowl, mix together the oat flour (regular oats processed into a flour), baking powder, 1/2 cup regular oats, kosher salt, lemon zest, dried cranberries, pistachios, and shredded coconut.
4. In another small bowl, whisk together the melted coconut oil, applesauce, and agave nectar. Mix in the gelled up chia seed mixture until combined.
5. Add wet to dry and stir well until blended. It will take a while to mix it thoroughly.  Scoop the mixture into the prepared pan and spread out smoothly with a spatula. Sprinkle additional coconut on top before baking.
6. Bake for about 20 minutes at 350F until golden around the outer edge. It will very lightly spring up when pressed.
7. Cool in pan for about 10 minutes before transferring onto a cooling rack for about 30 minutes. Cut into 16 squares. Approx 200 calories per square.

Raw Balls

1/2 C walnuts

1/2 C pitted dates

1/2 C raw Cacoa Powder

1/2 C pure maple syrup

1/2 C almond butter

1/2 tsp vanilla extract

1/4 tsp fine sea salt

1/2 C whole almonds

2 C shredded unsweetened coconut

Place walnuts in a food processor or blender until coarsely ground. Add the dates, and pulse until well combined with nuts. Add cacoa powder, syrup, almond butter, vanilla extract, and salt. Process until the mixture is thick and smooth. Add almonds, and pulse a few times until combined; you want them to remain in crunchy chunks.

Form the mixture into golf ball size balls with your hands. Roll in coconut. Place in a sealed container in the freezer until hardened.

Get cooking and enjoy!

Cody

P.S. Next class is next Saturday, March 5 at 10 am. $15. We may be holding it in a different location due to the demand. I will keep you posted. Also, I will be requiring an RSVP and payment in advance to help pay for food and materials, so let me know if you are planning on coming.... Can't wait!