spoilage, he recommends cleaning it right before meal preparation. Buying what’s in season (and thus
less expensive) makes sense, advises Hoedel. “When you find fresh produce on sale, buy it in large quantities and boil it (one to five minutes, depending on how long the regular cooking time is), and then freeze it in glass con- tainers. 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 plastic bags.
Seo suggests using real dinner-
ware, glasses and utensils instead of disposable products. For a touch of elegance, take the advice of travel ex- pert Kathy Denis, of Leawood, Kansas. “Adopt the traditional French practice of using—and reusing—a cloth napkin all week, or until it is too soiled to use,” she recommends. “Family mem- bers 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 freez- ing 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 America 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.” 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 sav- ing money by buying more ‘real’ food and less meat and packaged junk.”
Award-winning cookbook author Judith Fertig blogs at AlfrescoFood
AndLifestyle.blogspot.com.
natural awakenings April 2013 29
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