Search results for love food hate waste

I love food, hate waste: 15 (more) clever ways to use your leftovers

Posted on June 25th, 2013

I’m a fan of using up leftovers. I turn it into a sport, as anyone who’s a regular reader of my blog would know. I’ve recently shared how Maggie Beer and Poh use their leftovers and how to eat your scraps.

Today I’ve pulled together a few extra tips and tricks for using stuff you couldn’t eat the night before. I’ve also asked a few foodie friends to contribute, including Curtis Stone whose latest book What’s For Dinner is really very, very clever. Martyna Candrick is a recipe developer and photographer in our orbit. For regular readers of this blog you’ll recognise her name. And for the chocolate fiends, you’ll recognise two of her recipes in the Chocolate Cookbook. My mate Arabella Forge is a Melbourne dietician whose book Frugavore is a flippin’ excellent resource and cookbook for anyone wanting to cook real and mindfully. Jules Clancy is a food scientist and blogs at The Stone Soup, usually using five ingredients or less.

So now, wrap your chops around these ideas:

1. Grow your scraps.

Try growing some of your scraps. Like a fennel bulb you didn’t get around to finishing. Simply place the white root end in a glass jar with a little water, and leave it in a sunny position. I keep mine in the kitchen window. The green leafy part of the plant will continue to shoot. When it’s time to cook, just snip off what you need from the green growth and leave the white root end in water to keep growing. Freshen up the water each week or so, and you’ll never have to buy them again. To learn how to grow more of your scraps, this article is insanely good.

2. Cook by what’s in your fridge.

Non-profit Foodwise has a handy tool whereby you type in your ingredient (say, avocado) and it will find relevant recipes. It also has loads of recipes from food celebs from Australia (Neil Perry, Kylie Kwong) and Britain (Hugh Fearnley-Whittingstall; Paul, Stella & Mary McCartney).

3. Freshen your carpets with rosemary.

Use leftover rosemary or ginger to freshen your carpet. Just sprinkle the spices on your carpet and then vacuum. (They’ll freshen your vacuum, too!)  Try an Read more

I love food, hate waste: silo by joost

Posted on December 20th, 2012

I’ve been doing a bit of a series of posts on eliminating as much food waste as possible. You can catch up here and here. Today I’m sharing an interview I did with Joost Bakker, an anti-waste dynamo who owns the cafe Silo by Joost in Melbourne. I’d read a bit about the guy: he’s built a fire-proof straw bale house made entirely of recycled stuff in the Yarra Valley, and launched a piss-powered pop-up restaurant (yes, powered by urine). I loved the sound of him. In a gorgeous moment of serendipity I ran into him during a photo shoot my mate Marija was doing at her studios of Melbourne’s Top 100, um, Melbourne people for Melbourne Magazine. I went in to his cafe the next day to learn more about how he does his thing and shot this bodgy video. I thought you might find it inspiring…

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In the video you can learn about:

* the best way to eat oats….so that they’re actually nutritious and retain their protein and can help depression (it’s all to do with restoring the health of our guts).

* how there’s no need to buy organic oats. They’re naturally pesticide free. There you go!

* another great argument against bottled water: water is a living thing and is best taken when flowing from a tap.

Feel free to share with me any anti-food wastage initiatives you know of…I’m going to keep spreading the good word…

I love food, hate waste: a recipe with beetroot leaves

Posted on October 23rd, 2012

I love food, hate waste, as you might have learned from reading last week’s post on how to cook your scraps. I’m doing a bit of a series of posts at the moment, showcasing innovative ways to cut unnecessary food wastage as part of Buy Nothing New Month (I’m an ambassador; I’m also an ambassador for the Love Food Hate Waste campaign).

Now. I’m not suggesting eating out of bins. But I am suggesting thinking before you chuck stuff in bins. If you care about food in any way, then every bit of care should be taken to not waste any of it…and to get creative with the “whole” food. Recycling and composting isn’t enough; cutting waste in the first place is where we should be heading. To get things started, I’m going to get leafy with it…

Beet leaves:

These things possess most of the properties of most greens – whether it be spinach, silverbeet or kale. And, no doubt many of the properties of beetroots themselves. Dr. Bowden, author of  The 150 Healthiest Foods on Earth, lists beetroots as one of the top foods you should be eating. Think of beets as red spinach, he says, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.

What do they taste like? Much like spinach, but more like kale in texture.

How to cook them? As you would spinach etc. I don’t advise eating raw. I add them to soups, casseroles and they’re great with eggs (see the frittata recipe below). Or you can try this one:

Sausage and Beetroot Hash

  • 1 good quality sausage (I like a pork sausage with fennel seeds)
  • 1 small beetroot, partially precooked, cut into 2cm cubes, or  wedges*
  • red onion or a few green shallots Read more