The Environmental Working Group has come out with an updated list of the "dirty dozen."
I will be using this as a guide to by organic when I can, and which fruit and veggies I can cheat on. This helps my grocery budget and helps me with my baby steps towards all organic!
Click here to download the .pdf list.
Saturday, June 23, 2012
Wednesday, June 20, 2012
Chemistry 101: Reading Product Labels
One of the keys to living my simpler, cleaner, greener life is to use products that are simple and clean on my body.
I have recently been on a search for "healthier" products to use on my skin. (Healthier also read: NOT expensive) For instance, I love my face wash. I've used the same product for the last 5 or so years. It boasts of being "oil-free, soap-free, hypoallergenic, noncomedogenic." These all seem like great things to me! Recently I've heard chatter about how certain ingredients in skin care products can alter hormones (which doesn't sound like a great thing...).
Today, I watched a video on www.gorgeouslygreen.com, where Sophie breaks down what to look for on the back of the bottle. You can watch the video here. The abbreviated version:
She says to look for three ingredients:
1. "parabens" (also look for methelparaben, etc.)
2. "PEG" (usually PEG with a number)
3. "fragrance" (loop hole word for ingredients that don't have to be disclosed)
So of course, I went to my face wash and found ALL THREE of these ingredients in them!
After a short lived freak out, I decided to do my own research and present to you, my audience, both sides of the story...
1. According to the FDA, they have tested the dangers of parabens and found no significant danger. This is because the instances of harm where a very small percentage. You can read about it here.
2. PEGs are used in many products for emulsifying and stabilizing. Over at Truth In Skincare, Dr. David points out that there is no conclusive evidence either way, to show PEGs are harmful (in the concentrations found in skincare and other products).
3. While I think that trademarks and trade secrets should be respected, it worries me that I might not know everything I'm putting on my skin.
My Conclusion: It's better to be safe, than sorry!
I will continue to use my face wash, while I look for a successful formula that has ingredients that I understand. A renewing theme I am starting to find with living a greener life is that I must know what I am putting in my body and on my skin. Knowledge is power! I would rather use a product that has no controversial ingredients than one that seems like a chemistry experiment!
What do you think about it? I want to know your thoughts! What products do you use?
I have recently been on a search for "healthier" products to use on my skin. (Healthier also read: NOT expensive) For instance, I love my face wash. I've used the same product for the last 5 or so years. It boasts of being "oil-free, soap-free, hypoallergenic, noncomedogenic." These all seem like great things to me! Recently I've heard chatter about how certain ingredients in skin care products can alter hormones (which doesn't sound like a great thing...).
Today, I watched a video on www.gorgeouslygreen.com, where Sophie breaks down what to look for on the back of the bottle. You can watch the video here. The abbreviated version:
She says to look for three ingredients:
1. "parabens" (also look for methelparaben, etc.)
2. "PEG" (usually PEG with a number)
3. "fragrance" (loop hole word for ingredients that don't have to be disclosed)
So of course, I went to my face wash and found ALL THREE of these ingredients in them!
After a short lived freak out, I decided to do my own research and present to you, my audience, both sides of the story...
1. According to the FDA, they have tested the dangers of parabens and found no significant danger. This is because the instances of harm where a very small percentage. You can read about it here.
2. PEGs are used in many products for emulsifying and stabilizing. Over at Truth In Skincare, Dr. David points out that there is no conclusive evidence either way, to show PEGs are harmful (in the concentrations found in skincare and other products).
3. While I think that trademarks and trade secrets should be respected, it worries me that I might not know everything I'm putting on my skin.
My Conclusion: It's better to be safe, than sorry!
I will continue to use my face wash, while I look for a successful formula that has ingredients that I understand. A renewing theme I am starting to find with living a greener life is that I must know what I am putting in my body and on my skin. Knowledge is power! I would rather use a product that has no controversial ingredients than one that seems like a chemistry experiment!
What do you think about it? I want to know your thoughts! What products do you use?
Tuesday, March 13, 2012
Granola Trials (continued)
After I baked all of my granola samples, I did a taste test and nutritional comparison. Below are my findings! (Excuse me while I play scientist!)
OH! I forgot to mention in my last post that I did NOT make the full recipe! I quartered the recipe so that it made closer to 1 cup than 6 cups!
Next, I used Calorie Count's Recipe Analyser to figure out the nutritional value on my granola samples. Here's what I found:
I can't decide which granola should win, because 2,3, and 4 were so tasty! I believe I will start with what appears to be my healthiest option: The Six Mile Granola! I left out the dried fruit and coconut, and it was still delicious.
Granola is so easy to make. Just mix the ingredients and bake on a sheet! Will you try one of these?
OH! I forgot to mention in my last post that I did NOT make the full recipe! I quartered the recipe so that it made closer to 1 cup than 6 cups!
Next, I used Calorie Count's Recipe Analyser to figure out the nutritional value on my granola samples. Here's what I found:
I can't decide which granola should win, because 2,3, and 4 were so tasty! I believe I will start with what appears to be my healthiest option: The Six Mile Granola! I left out the dried fruit and coconut, and it was still delicious.
Granola is so easy to make. Just mix the ingredients and bake on a sheet! Will you try one of these?
Sunday, March 11, 2012
Granola Trials
I love granola! I eat it almost every day in my yogurt as breakfast, or as a snack in the afternoon. I've been meaning to experiment with making my own. I chose 4 recipes that I found on www.marthastewart.com. I made a sample of each, and did a taste test and nutritional comparison.
Here is my test kitchen:
Here are my recipes:
Here is my test kitchen:
 |
| From White Girl Gone Green |
Here are my recipes:
Ingredients
4 cups old-fashioned rolled oats
1 cup toasted wheat germ
1/2 cup flax seed
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 cup unsalted sunflower seeds
1 cup chopped walnuts
5 tablespoons blackstrap molasses
1/3 cup canola oil
Directions
- Heat oven to 300 degrees with rack in center. In a large mixing bowl, combine oats, wheat germ, flax seed, cinnamon, ginger, sunflower seeds, and walnuts. In a small bowl, combine molasses, oil, and 1/3 cup water, and pour over the oat mixture; stir until well coated. Spread evenly in two baking pans.
- Bake, stirring every 20 minutes or so for even cooking, until dry and lightly browned, about 45 minutes. Let granola cool to room temperature, then store in an airtight container at room temperature for up to 1 month.
Ingredients
Nonstick cooking spray
3 cups rolled oats
3/4 cup toasted wheat germ
3/4 cup walnuts, coarsely chopped
1/2 cup frozen apple juice concentrate, thawed
1/4 cup packed light-brown sugar
2 tablespoon vegetable oil
1/2 cup dried cherries, raisins, or other dried fruit, halved or chopped if large (optional)
Directions
- Preheat oven to 300 degrees. Lightly coat a 9-by- 13-inch baking pan with cooking spray. Add oats, wheat germ, and walnuts, stirring to combine. Bake until oats are lightly toasted, about 25 minutes, stirring halfway through. Raise oven temperature to 350 degrees.
- In a liquid measuring cup or small bowl, stir together apple juice, sugar, and oil. Pour over oat mixture; stir to combine. Return to oven, and bake until oats are crisp, about 30 minutes, stirring halfway through.
- Cool in pan, about 25 minutes (toss with cherries, if desired). Transfer to a container with a tight-fitting lid.
Ingredients
3 1/2 cups old-fashioned rolled oats
1/4 cup chopped pecans
1/4 cup chopped almonds
1/4 teaspoon coarse salt
5 teaspoons vegetable oil
5 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
Directions
- Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
- Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.
Ingredients
3 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 cup brown-rice syrup or honey
2 teaspoons pure vanilla extract
1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon
1 cup water
4 1/2 cups rolled oats
1/2 cup wheat germ
1/2 cup bran
1 cup raw cashews
1 cup raw almonds
1 1/2 cups unsweetened shredded coconut
2/3 cup dried cherries
2/3 cup golden raisins
Directions
- Preheat oven to 250. Melt butter in a saucepan over medium-low heat. Add sugar, and cook until melted. Stir in brown-rice syrup or honey, vanilla, salt, cinnamon, and water. Add remaining ingredients, except dried fruits, and toss. Arrange in a single layer on two rimmed baking sheets. Bake, stirring occasionally, until golden brown and dry, about 1 1/2 hours. Let cool on sheets. Transfer to a bowl, and add dried fruits. Granola can be stored in an airtight container for up to 3 weeks.
Stay tuned for the results!
 |
| From White Girl Gone Green |
Thursday, March 8, 2012
Re-Usable Produce Bags!
I haven't written in a while because February turned into a busy month. I was doing a bit of this....
and got to witness this...
When I returned to colder weather, I spent my time indoors working on sewing projects. One of which was suggested to me by my dear friend Crystal. She "pinned" this great idea for reusable produce bags at Daisy Janie. So cute, RIGHT?
I don't know about you, but since I'm eating more fruit and veggies, I'm accumulating a lot more of those darn plastic veggie bags. We have been using them to scoop poop, but I'm not sure that we should be using them at all. These produce bags were EASY to make!
Here, you will see that I used some cute fabric to make just a few...
I was afraid of what the cashier would say about the extra step they'd have to take (peeking inside to get the number). I was pleasantly surprised at how she reacted. She thought it was a great idea! It was a great conversation starter. I was able to talk about the small changes I'm making in my life to live cleaner and greener!
I felt like a proud mama walking out of the commissary with my produce bags filled up!
What do you think? Could you see yourself using these? If you don't have a sewing machine, I would be happy to make a few for you!
 |
| From Puerto Rico Feb 2012 |
and got to witness this...
 |
| From Puerto Rico Feb 2012 |
When I returned to colder weather, I spent my time indoors working on sewing projects. One of which was suggested to me by my dear friend Crystal. She "pinned" this great idea for reusable produce bags at Daisy Janie. So cute, RIGHT?
I don't know about you, but since I'm eating more fruit and veggies, I'm accumulating a lot more of those darn plastic veggie bags. We have been using them to scoop poop, but I'm not sure that we should be using them at all. These produce bags were EASY to make!
Here, you will see that I used some cute fabric to make just a few...
 |
| From White Girl Gone Green |
I was afraid of what the cashier would say about the extra step they'd have to take (peeking inside to get the number). I was pleasantly surprised at how she reacted. She thought it was a great idea! It was a great conversation starter. I was able to talk about the small changes I'm making in my life to live cleaner and greener!
I felt like a proud mama walking out of the commissary with my produce bags filled up!
 |
| From White Girl Gone Green |
What do you think? Could you see yourself using these? If you don't have a sewing machine, I would be happy to make a few for you!
Monday, February 6, 2012
Hitting the Sauce
I love pasta sauce. Marinara. Tomato Sauce. Gravy. Whatever you want to call it, I want to share the love.
In my last post I talked about pizza night. Part of pizza night usually includes a jar of my favorite marinara sauce by Newman's Own. Recently, someone pointed out to me that jarred sauces from the grocery store have a lot more sugar than if you make your own. The problem is that companies use tomatoes that are not yet ripe and add sugar to simulate ripeness. The best solution to this sugar problem is to make your own!
Making your own sauce is a very good way to eat cleaner, fresher food. It almost eliminates the processed part of your meal. It's EASY to do! (Trust me, I'm not Italian, but feel adopted into their traditions because of all the Italians I'm surrounded by.)
I know you are picturing Nona Rinicacchiocola stirring a simmering pot for hours. But I say it doesn't have to be that way! Here's a quick tomato sauce recipe that will take you 15 minutes!!!
Ingredients:
1. Saute 1/2 onion and 3 cloves garlic in a little Extra Virgin Olive Oil. (5 min)
2. Once onions are translucent, add 2 Tbsp Tomato Paste. Let them cook together. (2 min)
3. Add 15oz can tomato sauce*, 1Tbsp Dried Italian Seasoning, Crushed Red Pepper to taste (optional, but adds a nice little kick). Simmer. (7 min)
(*I usually prefer crushed tomatoes, but it's really your preference. Use whatever you have in the pantry.)
That's it! It's so delicious! I use this sauce for pizza and pasta. Will you try it? Let me know how you like it! The longer is simmers, the better it tastes.
In my last post I talked about pizza night. Part of pizza night usually includes a jar of my favorite marinara sauce by Newman's Own. Recently, someone pointed out to me that jarred sauces from the grocery store have a lot more sugar than if you make your own. The problem is that companies use tomatoes that are not yet ripe and add sugar to simulate ripeness. The best solution to this sugar problem is to make your own!
Making your own sauce is a very good way to eat cleaner, fresher food. It almost eliminates the processed part of your meal. It's EASY to do! (Trust me, I'm not Italian, but feel adopted into their traditions because of all the Italians I'm surrounded by.)
I know you are picturing Nona Rinicacchiocola stirring a simmering pot for hours. But I say it doesn't have to be that way! Here's a quick tomato sauce recipe that will take you 15 minutes!!!
Ingredients:
 |
| From White Girl Gone Green |
1. Saute 1/2 onion and 3 cloves garlic in a little Extra Virgin Olive Oil. (5 min)
2. Once onions are translucent, add 2 Tbsp Tomato Paste. Let them cook together. (2 min)
3. Add 15oz can tomato sauce*, 1Tbsp Dried Italian Seasoning, Crushed Red Pepper to taste (optional, but adds a nice little kick). Simmer. (7 min)
(*I usually prefer crushed tomatoes, but it's really your preference. Use whatever you have in the pantry.)
That's it! It's so delicious! I use this sauce for pizza and pasta. Will you try it? Let me know how you like it! The longer is simmers, the better it tastes.
Saturday, February 4, 2012
Great Grains!!
A new friend recently enlightened me about grain, specifically flour, and now I'm on my way to changing one more thing in my life which will help me eat cleaner!
Up until now, I thought that flour was a nutrition-less substance which was only good for making delicious baked goods and thickening sauces. For a few years now, I've been using 1/2 whole wheat flour and 1/2 white flour. I thought I was doing a good thing, but I've learned that I could be doing better!
Let me drop some knowledge:
Wheat grains are made up of three parts:
Bran: the outer layer where all the roughage that helps move unwanted poisons and toxins through your system is found. The bran also contains numerous vitamins, minerals, and proteins.
Germ: the "health center of the grain", overflowing with vitamins B and E, as well as unsaturated fat and protein
Endosperm: the starchy white center
So, in its purest form, whole grains contains lots of things that are good for you. However, when grain is milled into flour, if it's not refrigerated the oils from the bran and germ go rancid. Because of this, the flour we buy in the store is made without the bran and germ, just the endosperm...which has no really nutritional value. When you see "enriched" wheat on a package, usually that means some of the vitamins have been replaced (obviously this is not done naturally) but not the fiber or protein.
So, bread can be "good for you" she says??
I do say! If you mill your own wheat you can make flour that still contains all the nutrients it was meant to have! O glorious day! The nutritious possibilities are endless... cakes and cookies with vitamins and minerals....pancakes that don't taste like cardboard, and contain nutrients that don't make you feel guilty. (Dear reader, I haven't forgotten about the sugar content of these items, I just want to celebrate the small victories...)
Pizza Pie
Last night for dinner I made our usual pizza. My homemade pizza has been a tradition for us the last two years. It started because I am a pizza snob a.k.a. New Yorker and couldn't stand eating Dominos or Anthonys (military people, you know what I'm talking about). I tried a recipe for pizza dough and it was delicious! Last night, I made the same recipe, using fresh milled flour. Enter snazzy mixer....
That beautiful machine was a Christmas present from my mom. It is the best gift I ever received! (Sorry, Chris, the diamond earrings were nice, but they can't knead dough for me.)
The pizza was amazing and so was the feeling that I was getting added vitamins, fiber, etc, and less (almost no) grease! Stay tuned for my next post in which I make pasta sauce!! mmmm....
Source:http://www.homesteadharvest.com/article8.html
Up until now, I thought that flour was a nutrition-less substance which was only good for making delicious baked goods and thickening sauces. For a few years now, I've been using 1/2 whole wheat flour and 1/2 white flour. I thought I was doing a good thing, but I've learned that I could be doing better!
Let me drop some knowledge:
Wheat grains are made up of three parts:
Bran: the outer layer where all the roughage that helps move unwanted poisons and toxins through your system is found. The bran also contains numerous vitamins, minerals, and proteins.
Germ: the "health center of the grain", overflowing with vitamins B and E, as well as unsaturated fat and protein
Endosperm: the starchy white center
So, in its purest form, whole grains contains lots of things that are good for you. However, when grain is milled into flour, if it's not refrigerated the oils from the bran and germ go rancid. Because of this, the flour we buy in the store is made without the bran and germ, just the endosperm...which has no really nutritional value. When you see "enriched" wheat on a package, usually that means some of the vitamins have been replaced (obviously this is not done naturally) but not the fiber or protein.
So, bread can be "good for you" she says??
I do say! If you mill your own wheat you can make flour that still contains all the nutrients it was meant to have! O glorious day! The nutritious possibilities are endless... cakes and cookies with vitamins and minerals....pancakes that don't taste like cardboard, and contain nutrients that don't make you feel guilty. (Dear reader, I haven't forgotten about the sugar content of these items, I just want to celebrate the small victories...)
Pizza Pie
Last night for dinner I made our usual pizza. My homemade pizza has been a tradition for us the last two years. It started because I am a pizza snob a.k.a. New Yorker and couldn't stand eating Dominos or Anthonys (military people, you know what I'm talking about). I tried a recipe for pizza dough and it was delicious! Last night, I made the same recipe, using fresh milled flour. Enter snazzy mixer....
 |
| From White Girl Gone Green |
That beautiful machine was a Christmas present from my mom. It is the best gift I ever received! (Sorry, Chris, the diamond earrings were nice, but they can't knead dough for me.)
The pizza was amazing and so was the feeling that I was getting added vitamins, fiber, etc, and less (almost no) grease! Stay tuned for my next post in which I make pasta sauce!! mmmm....
Source:http://www.homesteadharvest.com/article8.html
Friday, January 27, 2012
Glorious Gazpacho
A while back I made a gazpacho that turned out really good.
Some time back in July I vowed not to turn on the oven EVER. It was okay to cook on the stove top, but did not bake, broil, or baste a single thing which might add to the furnace that was our apartment. For a visual demonstration, please refer to Dog Days of Summer.
But I digress....
Back to gazpacho! It was one of those so-hot-your-bones-are-sweating days in Korea. I had a gazpacho recipe I found in a great article, aptly named "No Cook Summer Meals." The colors were so pretty, I had to photograph them. (Note: I wish I had one of those fancy cameras that takes professional photos that look like you know what you're doing, but really all you are doing is pointing and clicking....) Here are a few photos to make you crave this amazing cold soup, and make me wish it was summer again.
They are not exactly organic veggies, but beggars couldn't be choosy in the Commissary.
All you do is chop, then puree, all of the veggies, then add cilantro. My kitchen was a mess, but I like the "cooked in" look.
There you have it! Negra Modela is optional, but highly recommended.
In conclusion:
Gazpacho is healthy, easy, and environmentally friendly (no stove, releasing energy, just a quick blend). If you like V8, you'll like Gazpacho.
P.S. I love to say Gazpacho. And if you make it, you will love to say it too. It sounds very impressive.
Some time back in July I vowed not to turn on the oven EVER. It was okay to cook on the stove top, but did not bake, broil, or baste a single thing which might add to the furnace that was our apartment. For a visual demonstration, please refer to Dog Days of Summer.
But I digress....
Back to gazpacho! It was one of those so-hot-your-bones-are-sweating days in Korea. I had a gazpacho recipe I found in a great article, aptly named "No Cook Summer Meals." The colors were so pretty, I had to photograph them. (Note: I wish I had one of those fancy cameras that takes professional photos that look like you know what you're doing, but really all you are doing is pointing and clicking....) Here are a few photos to make you crave this amazing cold soup, and make me wish it was summer again.
They are not exactly organic veggies, but beggars couldn't be choosy in the Commissary.
 |
| From White Girl Gone Green |
All you do is chop, then puree, all of the veggies, then add cilantro. My kitchen was a mess, but I like the "cooked in" look.
 |
| From White Girl Gone Green |
There you have it! Negra Modela is optional, but highly recommended.
 |
| From White Girl Gone Green |
In conclusion:
Gazpacho is healthy, easy, and environmentally friendly (no stove, releasing energy, just a quick blend). If you like V8, you'll like Gazpacho.
P.S. I love to say Gazpacho. And if you make it, you will love to say it too. It sounds very impressive.
Wednesday, January 25, 2012
Happy Birthday to me!
Hey everyone,
This past weekend was my birthday celebration. We were up in Baltimore for Loyola's Annual Bull and Oyster Roast. A lot has changed on campus since I was there last. I had a blast showing Chris around my old stomping ground! While exploring the cafeteria, I saw that Loyola is now, not only recycling, but composting as well! I can only attribute it to the next generation of world changers attending Loyola these days! How cool is it that they are helping people to see how easy it is to reduce waste!
This past weekend was my birthday celebration. We were up in Baltimore for Loyola's Annual Bull and Oyster Roast. A lot has changed on campus since I was there last. I had a blast showing Chris around my old stomping ground! While exploring the cafeteria, I saw that Loyola is now, not only recycling, but composting as well! I can only attribute it to the next generation of world changers attending Loyola these days! How cool is it that they are helping people to see how easy it is to reduce waste!
 |
| From White Girl Gone Green |
Friday, January 20, 2012
Reducing Food Waste
While living in South Korea I learned a thing or two about food waste....namely, how much of it I waste!!
Recycling Laws in SoKo prohibit you from throwing food waste out with your other non-recyclable garbage. You must collect it and dump it in the compost bins next to the recycling bins outside of your apartment. At first I thought this was so gross! (Imagine: July, mid-morning, 75 degrees F, 98.9% humidity. Last night's kimchi leftovers and fishbones.) After I got the hang of it though, I realized that we throw away a lot more than we need too.
Without the local law here, I feel terrible about throwing away compost potential food. Coffee grinds that could fertilize plants. (Imagine me now, throwing rotted fruit into the trees behind our house while I pray a stray animal will find dinner...really, ask my husband.)
In honor of my garbage guilt (how's that for a turn of phrase) I have found creative ways to reduce my food waste. Here are a few:
1. "Kitchen Sink" Pasta. My version of what my mother in law calls "stuff." It's whatever veggies I have moved to the fridge because their life expectancy is dwindling. Add onions, garlic and pasta...and voila! Dinner is never the same twice!
2. Use coffee grounds in potted plants/garden. Our house produces enough coffee grounds to fertilize a small orchard. Since we do not have a garden (see also: future goal) we use only enough coffee grounds for Basil (pronounced "Ba-zil") our small basil (pronounced bay-zil) plant.
3. Start your own compost pile. It is really just that easy. Composting will reduce the waste that ends up in a land fill and enriches the soil you use in your garden. If you don't have a garden, you can get with a neighbor who does, and start a community compost! (I love alliteration!) Here's a great site with How To Information. And some time in the near future, I'll post on my adventures in composting...
Also, look how cute composting can be! Compost Collector
4. Doggy Bag It. I'm too cheap to EVER leave food behind at a restaurant, but please, take that food home, because it will just go in the trash! Or, try ordering a smaller portion, or appetizer. Note: I might not do this if the restaurant uses styrofoam. We're gonna need a full entry for styrofoam....
5. Stock your fridge and pantry with newest in the back, oldest in the front. If it's good enough for the grocery store, it's good enough for me. When I go food shopping with my mom, she always reaches for the product way in the back of the shelf. She taught me that the newer milk, eggs, etc are always in the back because people always grab what's in front. I know there's a fancy name for it, but I don't know it. Use this mentality when stocking your fridge and pantry. Put the older items in the front, so that they get used first.
These are really easy ways to get you on your way to reducing your waste! Which one are you going to try first? What were the ingredients in your "Kitchen Sink" pasta this week?
Recycling Laws in SoKo prohibit you from throwing food waste out with your other non-recyclable garbage. You must collect it and dump it in the compost bins next to the recycling bins outside of your apartment. At first I thought this was so gross! (Imagine: July, mid-morning, 75 degrees F, 98.9% humidity. Last night's kimchi leftovers and fishbones.) After I got the hang of it though, I realized that we throw away a lot more than we need too.
Without the local law here, I feel terrible about throwing away compost potential food. Coffee grinds that could fertilize plants. (Imagine me now, throwing rotted fruit into the trees behind our house while I pray a stray animal will find dinner...really, ask my husband.)
In honor of my garbage guilt (how's that for a turn of phrase) I have found creative ways to reduce my food waste. Here are a few:
1. "Kitchen Sink" Pasta. My version of what my mother in law calls "stuff." It's whatever veggies I have moved to the fridge because their life expectancy is dwindling. Add onions, garlic and pasta...and voila! Dinner is never the same twice!
2. Use coffee grounds in potted plants/garden. Our house produces enough coffee grounds to fertilize a small orchard. Since we do not have a garden (see also: future goal) we use only enough coffee grounds for Basil (pronounced "Ba-zil") our small basil (pronounced bay-zil) plant.
3. Start your own compost pile. It is really just that easy. Composting will reduce the waste that ends up in a land fill and enriches the soil you use in your garden. If you don't have a garden, you can get with a neighbor who does, and start a community compost! (I love alliteration!) Here's a great site with How To Information. And some time in the near future, I'll post on my adventures in composting...
Also, look how cute composting can be! Compost Collector
4. Doggy Bag It. I'm too cheap to EVER leave food behind at a restaurant, but please, take that food home, because it will just go in the trash! Or, try ordering a smaller portion, or appetizer. Note: I might not do this if the restaurant uses styrofoam. We're gonna need a full entry for styrofoam....
5. Stock your fridge and pantry with newest in the back, oldest in the front. If it's good enough for the grocery store, it's good enough for me. When I go food shopping with my mom, she always reaches for the product way in the back of the shelf. She taught me that the newer milk, eggs, etc are always in the back because people always grab what's in front. I know there's a fancy name for it, but I don't know it. Use this mentality when stocking your fridge and pantry. Put the older items in the front, so that they get used first.
These are really easy ways to get you on your way to reducing your waste! Which one are you going to try first? What were the ingredients in your "Kitchen Sink" pasta this week?
Wednesday, January 18, 2012
Why Organic?
For years I lived in the dark about why organic was better.
I assumed that it cost more money because the vegetables were fresher, or the fruit was bigger.... I learned that it is the practices of organic farmers that make the difference. It goes beyond fertilizer on your produce (which, to the point, you wouldn't want to eat out of the bag) to the hormones and antibiotics that are used to keep the animals healthy.
I follow a great blog called "Mambo Sprouts" and they always have great articles about Green living. Here's one: Why Choose Organic? I'll probably post entries from them a lot, because they have so much great information!
What else do you want to know about buying organic?
I assumed that it cost more money because the vegetables were fresher, or the fruit was bigger.... I learned that it is the practices of organic farmers that make the difference. It goes beyond fertilizer on your produce (which, to the point, you wouldn't want to eat out of the bag) to the hormones and antibiotics that are used to keep the animals healthy.
I follow a great blog called "Mambo Sprouts" and they always have great articles about Green living. Here's one: Why Choose Organic? I'll probably post entries from them a lot, because they have so much great information!
What else do you want to know about buying organic?
Sunday, January 15, 2012
Hello, Pavlova!
Back in Korea, a dear friend had the girls over for a little celebration. My friend, a native New Zealander, introduced me to the most amazing desert! Meet, Pavlova!
It's a wonderful meringue dish. Egg whites make it light and airy. I wouldn't say it's very "healthy" but it is better than some of the desserts I have prepared. Your guests won't feel guilty about eating this dessert. I found a great photo and recipe that includes organic berries at: Simply Gorgeous Food.
Enjoy!
Do you have any healthy dessert recipes that you've tried? Please share them!
-White Girl Gone Green
New Updates, New Look
Updates....
I am now an independent consultant for Willow House. WH is a wonderful direct sales company. They sell home decor, organizing and entertaining pieces. You can check out what they offer, by visiting my website: http://mariefowler.willowhouse.com. You'll see product placements on my new blog, for sure! I LOVE everything WH sells! If you are interested in an at-home, virtual, or online party, let me know!
New look...
I've been thinking a while about what my new blog would be about. It will be a work in progress, but I want to share the small changes I'm making in our life to be more environmentally conscious. From using only non-toxic cleaners to buying organic food. I've been trying to live a simpler, cleaner, greener, life.
My inspiration was a book: The Gorgeously Green Diet. I picked it up at the PX a few months back in the clearance bin and the price was right ($7.99, thank you AAFES). I love to cook and I'm constantly looking for new inspiration for new recipes. I thought at first glance this book would give me wonderful ideas for veggie dishes. (*Note: I'm not being paid to advertise this book. It was truly an inspiration and a turning point for me.)
I started reading through pages on what ingredients are really in some of the foods we eat. The main point of the book is how EASY it is to live a greener life. What we buy is what influences the products are put on the shelves. If we change our shopping habits, even a little, it will make a huge difference in what stores will offer. I was also convinced of how easy it could be to be greener while actually saving money!
I could go on and on, but I think I'll save it for further posts! But there it is, my goal for my new blog:
simple things I'm doing to live a cleaner, greener life.
with the occasional craft project thrown in there.
I hope you will join me for this journey!
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