This page contains a Flash digital edition of a book.
“Double recipes to maximize your time and the fuel used to cook, bake or grill.


Then, think like a restaurant chef and use what you have in creative ways.”


~ Kim O’Donnel, author, The Meat Lover’s Meatless Celebrations: Year-Round Vegetarian Feasts


on how long the regular cooking time is), and then freeze it in glass containers. This saves money and plastic packaging waste.” Hoedel also likes to store lemon wedges, chopped onions and other leftovers in small glass jars instead of plas- tic bags.


Seo suggests using real dinnerware, glasses and utensils instead of disposable products. For a touch of elegance, take the advice of travel expert Kathy Denis, of Leawood, Kansas. “Adopt the traditional French practice of using—and reus- ing—a cloth napkin all week, or until it is too soiled to use,” she recommends. “Family members like to have a personal napkin ring. Each napkin gets shaken out and then rolled up in the ring for use at another meal.” “Saving leftovers in the freezer helps keep it full (which


helps it run more efficiently) and ensures future meals that require minimal energy to prepare,” advises Seo. Hoedel’s zero-waste tips, shared via Twitter, include making and freezing lots of end-of-season pasta sauce with tomatoes, peppers and basil. Food can also be canned or pickled. Seattle cookbook author Kim O’Donnel, who founded Canning Across Amer- ica and is known for her meatless recipes, says, “My only regret about canning is that I waited so long. Learning how to extend the season of my favorite fruits and vegetables in a jar is one of the most gratifying and useful skills I’ve acquired as an adult.”


Join us for our annual Adopt-a-Beach™ Spring Kickoff!


Participate in Adopt-a-Beach™ before Memorial Day


Visit greatlakesadopt.org


to join or lead an event. Photo: Nancy Carlson


As green eating habits add up, Bittman says he enjoys…


“a bit of self-satisfaction knowing that, by an infinitesimal amount, I’m reducing the pace of global warming. And I’m saving money by buying more ‘real’ food and less meat and packaged junk.”


Award-winning cookbook author Judith Fertig blogs at AlfrescoFoodAndLifestyle.blogspot.com.


Kar y n’s on Gr e e n


- so delicious, you won’t know you’re eating healthy, let alone vegan. 130 S. Green Street | Chicago, IL 60607 | 312.255.6155


natural awakenings


April 2013


49


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72