Happy Earth Day! 🌏
I don’t discuss it enough here on Eat Real Live Well, but supporting our environment is an extremely important part of my everyday life. I truly believe that we make hundreds of decisions each week that influence the future of global health. Minimizing food waste is a recurring decision! 20 pounds of food per person per month are wasted in the US, so not only are we wasting our money, but also filling landfills with nutritious food. The Recipe Redux was on my wavelength this Earth Day, so after you see my recipe below, hit the link to see how the rest of this healthy blogger network suggests we reduce food waste!
Here at the Jones household, we buy clean energy instead of the normal PECO electricity. We eat a plant based diet not only for animal welfare but also for the sake of the environment. We have a massive recycling can go out on “trash” day every week and a 1/4 full 13 gallon bag of actual trash go out every 3-4 weeks (and we do our best to do our own compost, too). All of our body care, hair care, detergents and cleaning products are naturally sourced, and we just had an organic lawn service come to take care of the yard we love but don’t always have time to take care of. We buy local over organic when we can and I’ve even started to purchase more recycled and organic clothing brands (like Threads for Thought and PACT organic).
I’m not saying this all to sit on a high horse – it took a long time to learn about and make more conscious decisions, and it doesn’t all happen at once. I’m letting you know about what we do so that you can think about little changes you might be able to make here and there, too!
I covered the “trend” of eating ugly produce back in January on NBC, but today let’s think about the parts of produce you can use that you might be throwing away and those that might spoil! We have very little food waste, but below I’m going over two foods that used to regularly spoil in our fridge and two that are hard to find uses for! Mix ’em all together and you have a great side dish or crunchy garnish in the form of a Champagne Vinegar Confetti Slaw!
I’m a huge fan of stir fry with allll the veggies including purple cabbage. The problem is, with two people in our house, I always have about half of a cabbage leftover that used to sit in the fridge until Tim asked if we should toss it. There are a couple of ways I’ve reduced this waste. The first is by removing the outer leaves immediately to use as lettuce wraps and using the rest in the stir-fry. The second is to throw the rest (core and all) into a food processor to make this slaw!
I get over-excited when I hit BJ’s Wholesale and see the huge bags of organic carrots for so cheap. I buy the whole bag thinking I’ll make all the soups and stew I can think of and cut the rest for snacking and then never do. No one like a rubbery carrot, so start roasting them, shredding them into taco meat mixtures, or using them in slaws.
Two Ingredients I Never Knew What to Do With
Broccoli and Cauliflower Stalks and Cores
With either of the above, rather than throw away, you can slice finely and sautéed for an omelet or throw into… you guessed it. Slaw.
Oh yeah, and I made this a few times. You don’t want to try it the way where I used tequila instead of champagne vinegar. That totally resulted in food waste. The prosecco vinegar version was the clear winner and even tastes yummy on these tempeh tacos that I’ll be sharing for Cinco De Mayo soon!
Champagne Confetti Slaw
- Half of a small head of cabbage
- 2 medium carrots
- 1 Cup kale stems
- 2 tbsp champagne or prosecco vinegar
- 1 tbsp pure honey
- 1/2 teaspoon salt
- 1/2 tsp ground black pepper
- Optional: broccoli and cauliflower stems
- Add all vegetable ingredients to a food processor and pulse until chopped in small pieces
- Pour into bowl and mix in vinegar, honey, salt and pepper
Don’t forget to check out my fellow Reduxers creative ideas below!