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Zero-Waste Chef

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Posted on March 31, 2021March 31, 2021by The Zero-Waste Chef
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My Book Is Now Available!



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Top Posts & Pages

Sourdough Discard Pizza: How to Sourdough-ize a Recipe
Limoncello Mixed-Nut Biscotti
The Zero-Waste Chef Cookbook
Make-a-Dent-in-Your-Discard Sourdough Pita Bread
15 Creative Uses for Food Scraps
Sourdough Crackers 2.0
When Life Hands You Lemon Peels, Make Limoncello
Sourdough Measurements by the Cup (or Why I Use a Kitchen Scale...)
Ginger Bug
Sourdough Bread

Recent Posts

  • Limoncello Mixed-Nut Biscotti
  • The Zero-Waste Chef Book Is Here
  • Eat All the Food You Buy and Invest the Money You Save
  • Turmeric Bug for Naturally Carbonated Sodas
  • When Life Hands You Lemon Peels, Make Limoncello
  • 11 Sourdough Discard Recipes
  • No-Waste Irish-ish Soda Bread and Confusing “Best-Before” Dates
  • The Bonus Recipe Bundle Is Here!
  • The (Literal) Ins and Outs of Curbside Composting
  • Save-All-the-Greens Turnip Top Pasta

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Determination to use every last peel from a near 3 Determination to use every last peel from a near 30-pound haul of lemons culminated in this limoncello biscotti, a twice-baked lemony cookie for grownup dipping into steaming cups of coffee or tea. 🍋 The bulk of my haul became preserved lemons. But to preserve lemons, in addition to the lemons you stuff into jars, you must juice yet more lemons to top off the jars. So I peeled several of those extra lemons to make limoncello, with the intention to (mostly) bake with it. 🍋 I repeat this often on here but I’ll say it again: The constraints I have imposed on myself—to use everything and waste nothing—have both improved my dishes and made cooking a much more enjoyable experience. (I also save money.) 🍋 Last night in my Stories, I asked you all to make a choice: drink limoncello or bake with limoncello. Late last night, the votes were 100% for drinking but this morning, they have changed to 62% drink, 38% bake. The votes are still coming in and, as I post this, it is Friday night in parts of the world… the numbers will likely change some more. 🍋 Link in profile for the new recipe.
UPDATE FOR PEOPLE ASKING ABOUT THE NUMBERS. The UN UPDATE FOR PEOPLE ASKING ABOUT THE NUMBERS. The UN’s new Food Waste Index report came out in March. From the report: “This report estimates that around 931 million tonnes of food waste was generated in 2019, 61 per cent of which came from households, 26 per cent from food service and 13 per cent from retail.” These are worldwide numbers for food that makes it to market but goes to waste. According to Drawdown, food waste in developed countries occurs more at the end of the supply chain, the consumer level. In developing countries, it occurs at the beginning of the supply chain, closer to the farm. According to the NRDC, farms in the US account for 16 percent of food that goes uneaten. Households come in at 43 percent, the largest slice of the food waste pie. These are all excellent sources if you’d like to learn more about food waste and the numbers. ——— An excerpt of my book is in the @latimes this morning. It includes tips for storing food and shopping for food, plus my recipe for vegetable broth made from scraps. 📗 Eating all of the food we buy may seem like a small thing given the environmental challenges we face. But it’s one of the most effective steps we can take as consumers in order to help mitigate the climate crisis. Food waste accounts for around 8 percent of carbon emissions. We can eat the food and cut those emissions. 📗 And there is zero downside to reducing food waste. Zero. You save money. You schlep to and from the store less often. Not only do you buy less food but you bring into your home fewer of the single-use packages that some of that food you’re not buying would have come in. You free up space in your refrigerator and cupboards by eating what you have on hand. And, you become a more creative cook, which results in tastier food. 📗 Link in profile for the LA Times article.
This Friday at 11am PT/ 2pm ET, @wildminimalist wi This Friday at 11am PT/ 2pm ET, @wildminimalist will host an IG Live with Lily Cameron, founder of Wild Minimalist and author of the new book, Simply Sustainable, and me. I think we will have a lot to talk about! . Lily and I will chat about our respective books, we’ll share tips and we’ll answer your questions. Have a difficult dilemma you’d like us to address during the chat? Please let me know in the comments. I hope to see you on Friday!
The Zero-Waste Chef book is here! . I started down The Zero-Waste Chef book is here! . I started down this road in 2011 because, after reading about plastic swirling around in our oceans and harming wildlife, I simply wanted off of the stuff. I had no idea that in my small attempt to tread a little lighter on the planet, I would also benefit! By replacing single-use items (like plastic wrap to cover a bowl of leftovers) with reusable items (like a plate to cover a bowl of leftovers), and eliminating food waste, I saved money. I stopped eating all highly processed food and began eating more whole foods, which improved my health. And just as importantly (I believe), thanks to this journey, my food tasted better. . But that journey had many bumps along the way. I hope that my book not only helps readers have a smoother trip on the road to more sustainable living but also sparks lots of ideas along the way. And zero-waste living is a journey, not a destination. You never actually reach that elusive zero and that’s just fine. A small number of people doing zero-waste perfectly will have a small impact—millions doing it imperfectly will transform the world. . Because so many of you were emailing me at the last minute, late last night to get your bonus recipes—and because I’m so grateful to you all for making this book possible!—I’m extending access to my bonus recipe gift (with six recipes not in the book or on this blog) through Friday April 16th. Just email your order number or a pic of your order confirmation or whatever to zerowastechefbonus@gmail.com. Look in your spam folder If you don’t get the recipe bundle download quickly. . But wait there’s more! I have a bunch of events planned for the launch. I can’t fit them all here and I’m updating the list every day. Link in profile for those events and for ordering the book. . Thank you all for your support! It means the world to me 📗😊💕
Tomorrow is the big day! My book baby comes into t Tomorrow is the big day! My book baby comes into the world after a two-year gestation period. . If you preordered, thank you very much! My bonus bundle of six recipes is available until midnight tonight (Pacific Time) for anyone who preorders, whether you did so in October or you preorder today. The download comes from me, not the retailer. UPDATE: I’ve extended the free recipe bundle deadline to Friday, April 16th! . These recipes are not on my blog or in my book. In the bundle: 😋 All-the-Celery and White Bean Soup 😋 Sweet Potato Gnocci with Quick Caramelized Onions and Sage 😋 Scrappy Sourdough Focaccia 😋 Sourdoughized Whole Wheat Sandwich Bread 😋 Mary Katherine’s Guacamole 😋 Mixed-Nut Orange Biscotti . If you preordered and haven't grabbed your bonus recipes, please go to the link in my profile to do that (very easy). I want to make sure everyone who preordered gets their bonus recipes! . Thank you again for your support. It means the world to me 💕
Earth Day giveaway! Earth Day is now more like Ear Earth Day giveaway! Earth Day is now more like Earth Month thank goodness… we need all the days… Next expansion: Earth Year 😉 🌍 Zero-waste store and small business @oneworldzerowaste diverts interior designer fabric sample books from landfill, and upcycles the material into lovely utensil rolls like this one. The winner will receive the one-of-a-kind utensil roll shown here, along with utensils, a reusable cup with silicone lid and cork band, and one of the store’s reusable cloth shopping bags. 🌏 To enter, please: 1. Like and comment on this post with your favorite zero-waste swap 2. Follow @oneworldzerowaste and me 3. Tag a friend 🌎 Rules: Open to US residents. Giveaway is in no way administered, sponsored or endorsed by Instagram. Entries close on Thursday, April 15th at 11:59pm PT. I will randomly choose a winner and notify them by DM and @oneworldzerowaste will ship the prize.
You don’t have to do zero waste perfectly to mak You don’t have to do zero waste perfectly to make an impact. . That line comes from my book—out next week! While I do believe it's possible for many people to reduce their waste drastically (especially food waste…sort of the low-hanging fruit of zero-waste living), it's much more important to have everyone on board, doing what they can. Each of us reducing our waste by, say, around 20 percent would make an enormous impact. But “the around-twenty-percent-less-waste movement” just doesn’t have same ring to it as “the zero-waste movement.” . Please do not get hung up on the “zero” in “zero-waste.” It merely represents a goal. If you don’t like the name, call it something else. Or don’t call it anything and just go about your business 😉
Sourdoughized whole-wheat sandwich bread 🍞 This Sourdoughized whole-wheat sandwich bread 🍞 This recipe comes from the six-recipe bundle I developed as a thank you for anyone who has preordered my book, out next week! 🙏🏻 🍞 This whole-wheat sandwich bread combines sourdough flavor with the speed of active dry yeast, while using up a good amount of that discarded sourdough starter you’ve accumulated from feedings—one cup of discard per loaf. I included this in the bundle so you’d have a use for any discard left over from making the sourdough focaccia, another recipe in the bundle. 🍞 A question I often hear about discard is: How long will it keep? First, be sure to store it in the refrigerator where it will continue to ferment—but very slowly. If you store it at room temperature, it will ferment quickly and break down to the point of being unusable—and also inundated with hooch, that gray layer of liquid on top. By the way, I’ve been accumulating hooch in the freezer to use later to kickstart a ferment…probably more nut cheese…I love these experiments… 🍞 Back to the discard’s best-before date… As long as you keep turning over the discard—removing some to make this bread (or pancakes, or crackers or the tortillas in the book, for example), and then adding more to the jar from feedings—you can keep your discard jar in the refrigerator for many, many months. I will finally wash my discard jar when I reach the bottom of it—which happens rarely. And I get a little nervous when I reach the bottom! The discard is like an insurance policy should anything happen to Eleanor, my sourdough starter. You can revive a spoonful of discard and within a couple of feedings, it should be up to speed. 🍞 Link in profile for more info on the other recipes in the bundle and how to download them. The bundle is available until the book release on April 13th.
In the hopes that I can have my sewing friends ove In the hopes that I can have my sewing friends over again soon, I’ve been brewing various concoctions with which to ply them, like this oolong tea I carbonated with my turmeric bug. . A turmeric bug, like a ginger bug, is a starter you can use to ferment drinks or kickstart other ferments, like chutney or salsa or ketchup or mustard or... the possibilities are endless! . Microbes on the turmeric and in the air, even on your hands, transform simple ingredients—in this case, turmeric, sugar and water—into wonderful fermented goodness. Like other starters (sourdough, ginger bug, kefir…), your turmeric bug needs regular feeding. But don’t let that commitment scare you off! You can always sever the relationship by consuming all of your turmeric bug if your number of starter-pets grows unmanageable. . To make two bottles of this drink, brew 4 cups of oolong, sweeten with 3/8 cups sugar (granulated, coconut, sucanat or jaggery), allow to cool, add 2 tablespoons lemon juice, 1/2 cup strained turmeric bug and, for more carbonation, 2 tablespoons of the fermented turmeric bits. Bottle. Wait. Burp every couple of days. . Always burp your babies! I cannot stress this enough. The bacteria and yeast eating the sugar produce carbon dioxide inside the bottle. This creates carbonation and pressure inside. Release some of that occasionally to prevent geysers or even worse, explosions 💣😬 I have never had a bottle explode and hope I never do. . Link in profile for the turmeric bug instructions. If you start today, your bug should be ready by the end of the week to brew some natural sodas in reusable, refillable bottles 😋
Do you make shop-the-fridge soup? My fridge is get Do you make shop-the-fridge soup? My fridge is getting a bit bare—I haven’t shopped for groceries in almost two weeks!—but my neighbor left town yesterday and told me to raid her refrigerator of perishable food. So between her fridge and mine, I found enough to make a big vat of soup. . If you find yourself with too much food on your hands, ask your friends and family if they’d like it. You’ll not only reduce food waste, you can also start conversations about food waste and its connection to the climate crisis. . Another great way to start that conversation: “I made this fruit crumble with strawberries that I had to use up soon so they wouldn’t go to waste. Here, try some.” Then, while your crumble eater’s mouth is full because you’re such a good cook, you can slide some information into the conversation about the methane gas emissions that food waste generates and the personal benefits of reducing food waste. Create awareness through desserts 😉 . Link in profile for an easy 14-day food waste challenge. . Happy Friday everyone!
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