Foody things

Tiny steps towards a zero waste life.

We’ve never had a huge amount of waste. Frugal shopping budgets mean that buying in bulk is more economical for us so our bin is rarely full full rubbish collection but I know we can do better.

Having young children and a new baby being low on time to make as much from scratch that I’d like means we’ve been eating a lot of rice cakes and this leads to a lot of waste.

I really dislike how much unnecessary packaging there is especially for the fruit and vegetables seconds. We want to support the farmers and show that people will buy ugly produce but at the same time we are forced to buy plastic if we make this choice. It’s a area of much conflict for me.

We know the best way to avoid this is grow our own and buy locally but while the veg garden is being built and we are a long drive from a good local produce shop we are more limited with our choices. To shop better we would use more fuel so you can’t be perfect when your rural.

Many rural communities have big waste problems an irony when many have moved this way for a ‘Greener’ way of life.

Our local supermarket have started a soft plastic recycling service and as this is a lot of our waste we’ve begun saving it to take there.

We buy our wholefoods in bulk online to get couriered from another Tasmanian homeschool family, we use cloth nappies, grow what we can and make what we can from scratch. I long for another dairy animal to reduce this contribution to our waste but right now it’s not a option.

I find making a small change every week helps us towards a goal of eventually being a zero waste household.

Our most recent changes have been baking bread more to avoid plastic packaged bread and making our own peanut butter. It does take a far amount of more time and effort but I feel it’s important to teach our children food shouldn’t come easily and we need time and effort to nourish ourselves properly.

Below is the nut butter recipe I use. I have based it on the one from The river cottage everyday cookbook. I often double it to save making it every week and I’ve been thinking of making a super spread variety by adding chia, almonds, cacao and coconut oil.

Nut butter recipe

Makes 200g

200g nuts of choice

3-4 tablespoons of oil (sunflower, coconut, rapeseed but veg oil works too)

1-2 teaspoons of runny honey or sugar

Salt to taste

Put nuts in the food processor and pulse until fine

Add remaining ingredients and process until desired consistency

Store in a airtight container in the fridge it should keep a few weeks if you don’t eat it all.

Enjoy

Peanut

Baking, Foody things

Zucchini Moussaka

I’ve been encouraged by friends recently so not give up on blogging and specifically to share more recipes.

So here I am to do just that!

We’ve been very busy here this summer with fruit on abundance. The veg garden hasn’t been great despite the good weather and I suspect poor pollination and less bees due to neighbors spraying poison. I wish people would realise the harm they are doing to the environment especially now there’s so much research out there.

Anyway we were blessed with one very large zucchini and as this is the first year I haven’t got to this point and started loathing seeing them in the garden, I thought we should honour it.

I based this recipe on Stephanie Alexander’s recipe for zucchini parmigiana but added mince to get my iron levels up. It’s very basic and a delicious way to get through your glut.

The mince could easily be switched for lentils for a vegetarian options.

Zucchini Moussaka

Ingredients

1 large zucchini

3 eggs

Flour

Onion

Garlic

500g mince

Tin tomatoes

Tomato paste

Worcestershire sauce

Cheese grated

Method

Make sauce

Dice onion and mince garlic, cook until onion is clear, add mince until browned, add tomatoes, 1 tablespoon tomato paste and Worcestershire sauce cook for 10 minutes then switch off.

Zucchini

Slice zucchini dip each piece in flour then egg and fry in oil put aside

When all cooked start layering zucchini, sauce, cheese until you get to the top.

Once layered bake in the oven at 170C for 25 mins

Enjoy with a garden salad!