Zero Waste Bowls
I’ve been meaning to share my favourite way to cook and create zero waste meals for a while now, so here is a little recipe dump for you all!
Turmeric and cayenne quinoa:
Enough for 2 people – double if you want to last the week for leftovers
Half a cup of quinoa
Half a teaspoon of turmeric
2 pinches of cayenne pepper
1 cup of water
Put all ingredients in a small pot, stir and bring to the boil
Once boiling, turn the heat right down to lowest level and pop lid on. Let cook till all water has evaporated
Topping quinoa with fresh seasonal veges is both quick and tasty.
Here are a few of my favourite toppings:
Sprouts (all year)
Coconut yogurt with chipotle
Sunflower seeds or toasted coconut flakes
Herbs – basil, coriander, mint, anything your heart desires
Sautéed broccoli, asparagus, bok choy w coconut oil and fresh chilli – you can mix this up to be with any greens in different seasons.
Simply heat coconut oil in the pan, and slightly fry off fresh chilli. Add your greens, starting with the ones that take longer. Cook to desired softness.
Cucumber and courgette salad w orange and almonds - simply peel cucumber and courgettes and mix with a little olive oil and salt and pepper. Mix through orange or tangelo segments and crushed up natural almonds, yum!
Tuna less tuna - recipe on the blog
Pico de gallo - is a little taste explosion, like a fresh salsa. Finely chop 2 tomatoes, half a red onion, half a cucumber, bunch of coriander and season with salt, pepper and lime juice
Roasted paprika kumara chips - slice kumara (with skin on) and lightly coat with paprika and a little oil of choice. Bake in the oven at 200 degrees for 30mins or until brown/crispy
Low waste living cooking doesn’t have to be restrictive, have fun in the kitchen! Oh and you will love the leftovers.