The Most Delicious Way To Zero Waste Cooking
Time is changing, as more and more people understand our tremendous effect on the environment, and try to fix it. The waste that we, the humans of the world produce on a daily basis is HUGE that it became a SERIOUS problem. And, that's only one of the environmental problems. But, what makes this problem easier is the fact that we can fix it! How? Simply by going Zero Waste.
Yes it's achievable. We like to look at the zero waste as a way of living in which we try to produce zero or minimal amount waste by reusing every product that we own as much as we possibly can. And it is easier than you expect.
Zero Waste Cooking
Are you familiar with this delicious vegetable?
Well, these are the amazing most delicious beetroots, and they are made of two parts, the green leaves and the body of the vegetable.
The very first thing that we recommend when cooking with beetroots, is to use it all, the green and pink parts. While the leaves of the beetroot are bit chewy and hard to eat it raw, you should try to steam, blend or saute the leaves before eating them, as they are a fantastic source of vitamins A & C and they contain lots of fibers, so you should definitely not throw them away.
Next thing would be the pink part, which can be eaten raw as a vegan carppacio for example with some salty cheese, small pieces of mandarin, chilis and herbed oil or can be added as another ingredient in soups, can be baked in the oven with some herbs and oil or it can be blended into hummus-like pink paste or can be used as a base for the incredible pink pasta or can be turned into pink and yellow bread, here's how.
Pink bread Recipe:
- 500 grams of regular white flour
- 1 sachet of active dry yeast
- 325ml of beetroot juice
- 1tsp of salt
- 1 tsp of garlic powder
In a small bowl mix the yeast with a bit of warm water and let aside. Then mix the flour, garlic powder and salt. Then prepare the beetroot juice by mixing two small beetroots with water and strain. Add the juice and yeast to the flour mixture and work the dough for 7 minutes until soft. Let rest for 1.5-2 hours or until doubled in size. Next, cut it in two equal parts and let rest again for 1 hour. The last part is to sprinkle some salt on top and bake it, at 180C for 25 minutes and then 240C for 15 minutes.
The paste you got while preparing the juice, can be mixed with garlic, olive oil, salt, pepper and herbs to create the best paste ever.
Once you're done with these amazing recipes, the first thing you have to do is the re-grow your beetroot for future use. Yes, you heard right. Cut the beetroot, 3 cm from the upper part, underneath the greens and put in water for couple of days or until you see new leaves starting to grow, then transfer to a planter and water thoroughly. In couple of months you'll have your own beetroots and it will be the best beetroot in the whole world, especially if you add to it while growing some homemade fertilizer.
That's it, an easy most delicious way to a zero waste cooking. Enjoy.
Here are some ingredients you may need for the cooking: