Week of January 9th – Reducing Waste

I’m on a constant mission to reduce trash in my life. That was my resolution last year and it’s an ongoing battle. No packaged foods, natural health care products in carefully crafted compostable packaging or home made, cloth diapers for the wee one, metal straws, a fork in my purse at all times just in case 😀 and so on. I’d love to help put our CSA bags to good use. If you’d like to return clean plastic bags to us, I will take them back and reuse them at our farm stand. We also take back egg cartons (clean or not and they don’t have to be from us) for reuse or composting. I’d love to hear any thoughts about how you are reducing waste in your life so this planet can thrive long after we are gone.

CSA Contains:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
BLUEBERRIES from CENTRAL WEST PRODUCE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
ROMA TOMATOES
LEEKS
LACINATO KALE
ITALIAN PARSLEY from SUNRISE ORGANICS
RED BEETS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, GARNET YAMS from QUAIL H. FARMS, CHEDDAR CAULIFLOWER, ARUGULA

FRUIT EXPANSION: PINK LADY APPLES from CUYAMA ORCHARDS and BLUEBERRIES from CENTRAL WEST PRODUCE

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
BLUEBERRIES from CENTRAL WEST PRODUCE
FUJI APPLES from CUYAMA ORCHARDS
CELERY
LEMONS
LACINATO KALE
ITALIAN PARSLEY from SUNRISE ORGANICS
RED BEETS

Kale and Chickpea Stew

Ingredients:
1 tablespoon olive oil
1 shallot (minced)
2 cloves garlic (minced)
1 can chickpeas (drained and rinsed (16 oz))
2 teaspoons fresh thyme
1 can Muir Glen Organic Diced Tomatoes (14.5 oz)
2 cups low-sodium vegetable broth
1/2 cup shredded vegetarian parmesan
2 cups chopped kale (about 4 ounces)
Parsley (for topping)
Salt (to taste)
Pepper (to taste)
(Find the full recipe and directions here at Naturally Ella)

Kale Salad w/ Carrot Top Pesto

Ingredients:
Carrot Top Pesto
Tops of 1 Bunch Carrots
1/4 Cup Extra Virgin Olive Oil
1/4 Tsp Salt
1/4 Tsp Pepper
Juice from 1/2 a Lemon
Roasted Veg
1 Lb Fingerling Potatoes cut into rounds
3-4 Carrots cut into rounds
1 15 oz Can Chickpeas drained and rinsed
A Generous Drizzle of Olive Oil
1 Tsp Salt
1 Tsp Pepper
2 Tblsp fresh parsley
1/2 Tsp Garlic Powder
Few Sprinkles of Dried Thyme
The Rest of the Salad
A Few Handfuls Lacinato Kale Sliced Thin
1 Cup Cooked Brown Rice
(Find the full recipe and details here at Well and Full)

Walnut & Kale Pesto

(I added the parsley to this recipe. It adds a fresh taste and a huge amount of antioxidants to the recipe. It’s also a great way to use up a whole bunch of parsley at once. If you don’t have walnuts, try subbing cashews or almonds.)
Ingredients:
Small bunch of kale (4-6 leaves, remove the thick part of the stems*)
1 bunch parsley, thick stems removed
¼ cup walnuts, toasted
½ to 1 garlic clove
¼ cup extra-virgin olive oil (or more for a smoother pesto)
Juice & zest of one lemon
Sea salt and fresh black pepper
Grated Parmesan or pecorino cheese (optional)
(Find the full recipe and inspiration here at Love and Lemons)

Adaptogenic Protein Smoothie (2 Ways!)

(I posted this smoothie recipe because it’s so versitile and I’ve really been getting into Adaptogens lately. Read the Roasted Root’s blog. She explains so much about them and how they can benefit your life.)
Ingredients:
1 cup frozen blueberries
1/2 ripe banana peeled and frozen
1/2 cup unsweetened plain yogurt *
2/3 cup unsweetened almond milk
2 Tbsp unsweetened almond butter
1/2 tsp ashwagandha powder
1/2 tsp maca powder
1/2 tsp ground cinnamon
1 Tbsp hemp protein powder **
(Find the full recipe and inspiration here at The Roasted Root)

Beetroot & Leek Gratin

Ingredients:
4 large beetroots
2 large leeks
½ cup cashews, soaked overnight or in hot water for at least 30 minutes
1 (400g) tin coconut milk
½ cup non-dairy milk
5 garlic cloves
2 tbsp nutritional yeast
2 tbsp wholegrain mustard
½ tsp black pepper
½ salt
5 sprigs thyme
2 bay leaves
(Find the full recipe and directions here at The Hungry Herbivores)

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