Health starts in the kitchen
Health starts in the kitchen
Originally published by Redfin
If you’ve made the decision to start incorporating more eco-friendly and sustainable choices in your life, congratulations! You’ve already made one of the biggest leaps. But the next step may be the hardest- knowing where to start. What better place to start making sustainable choices than having a more eco-friendly kitchen.
The experts weighed in and they’ve dished their best tips for creating a sustainable and eco-friendly kitchen. Whether you’re living in Miami, FL or Sacramento, CA, find out what easy steps you can take towards a more eco-friendly home.
Quality over quantity; invest in quality kitchen products that stand the test of time … and many meals. Lodge Cast Iron skillets and NORDIC WARE sheet pans are trusted products for quick and easy one pot meals and sheet pan dinners to feed the family with minimal equipment and time spent. Additionally, clean-up is even easier and you’ll be doing your part to conserve water. – Placemat
Sustainability starts small. Take the most sustainable step- however small- that is actually sustainable for you in the long run. If you commit to anything too involved, you are more likely to give up. Once you’ve mastered, say, cooking legumes from scratch or cleaning everything with vinegar and baking soda, you can move on to your next goal. My motto is “Doing your best is the least you can do, but it’s also the most you can do.” – Agnes Potier-Murphy, The Tiny Vegan Life
Your morning coffee is a great place to begin. The easiest thing people can start with that will be very impactful is to switch your coffee and tea disposable filters and pods to permanent ones. Even K cups can still be convenient but not harmful to life on our planet. Making this simple adjustment means you are helping to eliminate production of toxic plastics and not using resources to create the item in the first place and then even more to recycle it. – Julie Watkins, The Girls Gone Green
Make sure you’re getting every last bit of what’s in the jar. If it’s a savory or salty product, add some water, close it, shake it around, and add it to a stir fry, pasta, or soup to add some extra flavor. If it’s something more like a nut butter, use it for overnight oats. Not only do you get the most bang for your buck, you’re lessening your carbon footprint and making the container more easily recyclable. – Kailee Walters
Make your own reusable disinfecting wipes. It will help you keep the germs away, save trees and most of all save you money. You need just 4 ingredients: 1 cups of filtered water, 1/4 cup of rubbing alcohol (isopropyl alcohol), ¼ cup white vinegar, 15 drops of essential oils of your choice, reusable bamboo paper towels + glass jar. Mix all ingredients in your glass jar, place bamboo paper towels inside and close the lid tightly. Keep them handy on your kitchen counter to use on any kitchen and bathroom surfaces After use wash them in dish soap, hang to dry, or place back in the jar to be used over again. – Kinga Zylinkski, Eco Freax
Switch to reusable cloth rags. My tip would be switching out paper towels for cloth rags. This was my first swap and I immediately realized that I was throwing away less. – Gabrielle L, Fill More Waste Less
Ditch the plastic in any way you can. When your dish brush, scourer, and kitchen sponges are ready for the bin, replace them with sustainable options, which can be composted at their end of life. Bamboo or wooden dish brushes work effectively, as do coconut or copper scourers. We also recommend reusable paper towels for mopping up spills or cleaning stove tops, instead of buying disposable options. They can be used over and over again and will end up saving you money – and caring for the environment. – Celeste Robertson, Director of Natural Supply Co
Opt for paper cartons. I prefer to buy eggs in the paperboard cartons as they are great firestarters for my wood burning stove and not everywhere recycles the plastic ones. I also save and reuse cereal bags from inside the cereal box. They are super durable and hefty, and great for storage or packing food to go. – Kate Schade, Founder of Kate’s Real Food
Shopping local is where it’s at. At Fresh Harvest, we believe that buying local is the easiest way for beginner cooks to adopt more sustainable and eco-friendly practices in the kitchen. Buying local produce and artisan items not only supports your community but encourages organic, regenerative farming, and the production of artisan goods that are healthy and sustainably packaged. – Fresh Harvest
Consider going vegan. Cooking more plants and fewer animal products is the number one way we can reduce our kitchen’s environmental impact. Challenge yourself to go beyond “Meatless Mondays” and try “Plant-based breakfast,” “Dairy-free Weekdays,” “Vegan After 6,” or “Tofu Thursdays.” By setting a regular pattern, you’ll reduce decision fatigue and grow your sustainable cooking skills faster. – Brigitte Gemme, Chief Meal Planner at Vegan Family Kitchen
Make sure no veggies go to waste. We run a no waste kitchen and one of the best ways to do that is by making veggie soup and freezing it. Veggies that don’t get used up for our weekly meal production are then boiled or roasted and then blended into a 100% vegan, plant powered, satisfying soup. This is a great way to ensure no veggies go to waste and you always have a healthy meal on hand. – Teresa Marie Howes BS, CPT, HHP Holistic Nutritionist & Health Coach, Clean & Colorful Kitchen
Use all your veggie scraps When cooking, put your veggies scraps into a plastic bag in the freezer, collect over weeks, or days, depending how much you cook. Then, when the bag is full; boil it all up into a zero waste veggies stock that is super nutritious and delicious. Great for broths, soups, stews, risottos, anything you’re cooking with really. You can also freeze the stock in smaller batches so you don’t have to use it all at once. I reckon this is genius. Don’t you? – Maria-Carin Gala, Gala’s Organic Kitchen
Make sure to compost. Whether this looks like setting up a bin in the backyard or saving scraps for pickup in your city in exchange for aged compost to use in the garden, composting kitchen scraps not only serves to provide healthful nourishment for homegrown produce, it also encourages home chefs to be more mindful of what they throw away, and of what they purchase as well. – Allison Sidhu, Foodal
Utilize your freezer. If you find yourself with fresh produce that is starting to turn, or if you know you won’t be able to use it before it goes bad, freeze it. Store it in a reusable ziplock bag in the freezer. Frozen fruits and vegetables can be used in smoothies, soups, stir-fry’s and more. – Cortney Seaver, Project-Sunny
Reduce electricity use with wood pellet cookers. We all love cooking tasty foods but also love cooking foods without spiking the utility bills. Statistics show between 20% to 30% of the electricity bill is down to cooking regular foods. We all must try to change the habit of using appliances that threaten our environment, try to use carbon-neutral products, and try to save energy. This eco-friendly kitchen appliance is called “Smart Wood Pellet Cooker Range”, which undoubtedly reduces the use of electricity by reducing the use of microwave ovens, conventional ovens, electric water boilers, and electric stoves. – The Blazing Home
We go to the hospital to to receive care for an illness or injury. After a surgery or your doctor prescribing medication what happens next? Mom always told us to eat our fruits and vegetables to grow big and strong, so why when our body is recovering is the hospital feeding us fatty, salty, ultra processed foods?
We are all TOLD and know that a healthy diet prevents disease and assists healing but where do people begin after a sudden heart attack or as a newly diagnosed diabetic? Starting a new healthy food plan is viewed by many as intimidating, daunting and expensive, when in reality eating healthy foods is as easy as reaching for that bag of chips. We need to teach old and new dogs new tricks so they can have a better understanding of what food does and how it benefits the body and mind. Shouldn't this first step in education be taught at hospitals from professionals that “know their stuff”? The food patients are being served is actually worsening their health.
As a whole we must address the issue that what we are eating and chronic illness are closely related. When analyzing hospital diets for example: cardiac and diabetic diets, it is SHOCKING to see they are nowhere near what should be recommended. Because of this, that patient will return again, probably with worsened symptoms in just a few short months because they were not taught the preventive solutions (nutrition) that landed them into the hospital bed in the first place. Here comes readmittance, which then costs the patient, the insurance company and the hospital system valuable time and resources.
Developing nutritious hospital menus can be easy. Hospitals are pinned with the responsibility of high volumes of food at a low cost and oftentimes this means utilizing pre-packaged and overly-processed foods with minimal nutritional value. But there is a way to accomplish this feat while also feeding people food that fuel their healing and overall health. By changing suppliers, breaking corporate contracts we can put simple wholesome ingredients into the foods served. It shouldn't be impossible to diagnose the ROOT of an illness and achieve and maintain a healthy lifestyle.
Instead of investing millions into treatments and band-aids (pharmaceuticals), hospitals should consider investing in wholesome, nutritious foods for patients and staff alike. Let’s end the corporate greed and contracts with the Taco Bells, Pizza Huts, Subways and Ben and Jerry’s in the hospital cafeterias. Our frontline heroes and patients need nutritious wholesome food, not the less expensive saturated garbage that feeds the hospital system. A healthy meal is the start of a healthy mind, body and soul.
2 baked or boiled potatoes (peeled and smashed)
2 cups flour
Dash of salt
Combine all ingredients in a bowl and mix together until combined. Roll dough out into links on a floured surface. Cut dough into 1 in. pieces.
Bring pot of salted water to a boil. Cook Gnoochi for 3-5 min or until they float to the top.
It is optional to finish gnocchi on stove top with medium high heat. Cook until browned. Serve with red sauce, green sauce or any sauce.
Enjoy! It’s easy!
3/4 c melted coconut oil or (@kerrygoldusa unsalted butter)
3/4 c honey
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 c almond flour or (any kind)
65% dark chocolate chips (as much as you want)
Combine all ingredients in bowl and mix thoroughly.
Bake at 350F for 10-12min
In a medium sized bowl mix --
Sliced Blood Orange (or any citrus, melon)