This summer garden pesto is a vegan delight, made with a variety of greens harvested straight from the garden. It's so delicious that it becomes a versatile addition to any dish - from pasta to roasted vegetables, toast to sandwiches, rice to tortilla chips, and even as a dip for crudité. By using sunflower or pumpkin seeds in place of pine nuts, and, by omitting dairy, I am able to make a delicious and nutritious sauce that is also reducing my environmental impact. I invite you to try this recipe and experience the taste of summer in every bite. Here's the recipe for you to try and enjoy!

Here's a simple and low waste garden salad dressing recipe that you can easily make from ingredients you probably already have in your kitchen and garden. This package-free salad dressing is not only eco-friendly, but also delicious and easy to make. It goes perfectly well with just plain lettuce, and is a hit with both kids and adults. So, skip the store-bought bottle and make this kitchen staple yourself. Enjoy!

Here's a delicious and easy-to-make, vegan, and zero waste recipe for broccoli and white bean soup that is perfect for a hearty lunch or dinner. This recipe has been a staple in my kitchen for years, and I love that it uses ingredients that can be bought in bulk, as well as homemade vegetable stock for added depth of flavor that is hard to beat. The addition of white beans makes this soup a satisfying and nutritious meal that can be enjoyed any time of day. Give it a try and see for yourself!

Do you want to make the most out of your kitchen's food waste? Look no further than making your own homemade vegetable stock! By saving the scraps of vegetables such as onion and garlic skins, carrot tops, celery ends, broccoli and kale stems, and more in a freezer container until you have about 4 cups you can easily make a delicious and nutrient-rich broth. Not only is it an easy and cost-effective way to use up food scraps, but it also serves as a great time-saver for those busy winter months when soups are on the menu. Make a big batch and store it in the fridge or freezer for later use. Making your own vegetable stock is a sustainable and delicious way to reduce food waste and add flavor to your cooking.

Taco night is a beloved tradition in many households, but as a zero waster with eco-anxiety, the thought of buying multiple bags of tortillas can be overwhelming. But, fear not! With a bit of time, effort, and a few simple ingredients, you can easily make your own homemade tortillas that will not only be delicious but also minimize food packaging waste.

When it comes to snacks on the go, we all want quick and easy options that are both healthy and easy to grab and go. With busy lifestyles and kids to feed, finding the perfect snack can be tricky. But, with a little bit of planning, you can have delicious and nutritious snacks that are not only easy to make but also minimize food packaging waste.

Celebrating the changing of seasons is a wonderful tradition, and what better way to honor the sun and our connection to the natural world than by creating delicious, homemade treats. These citrus sun cookies are the perfect addition to any seasonal celebration. The orange and lemon zest provide a refreshing burst of citrus flavor, making these cookies perfect to enjoy with a hot cup of herbal tea. This recipe is also a great way to use up any citrus fruits that are in abundance during the season. The homemade touch of these cookies will make them even more special and special to share with friends and family.

There's nothing quite like a delicious and satisfying breakfast to start your day off on the right foot. And when it comes to zero waste living, it can be a bit tricky to find options that are both delicious and sustainable. But, with a little bit of creativity, you can easily make a delicious and eco-friendly breakfast that will keep you full and energized all morning.

Enhance your plant-based culinary creations by incorporating my homemade kitchen garden herb salt. Inspired by the expert guidance in Kami McBride's book, “The Herbal Kitchen,” I discovered the versatility and nutritional benefits of utilizing the abundance of herbs from my garden and adding them our table salt for everyday self-care. These unique blends, featuring interchangeable herbs and precise proportions, elevate any dish and promote overall health and wellness. Powder each one for better distribution.

Celebrate the arrival of spring and the joy of gardening season with this delicious and nutritious vegan carrot bread. Utilizing the fresh carrots from your garden (or not) and ripe bananas from your kitchen counter (probably), this recipe is the perfect way to make use of seasonal produce and indulge in a guilt-free treat. Moist and flavorful, this bread is sure to delight both bunnies and humans alike.

Combat the midday energy slump with the power of herbs in this delicious smoothie recipe. By infusing a classic cocoa, kale, frozen banana, and peanut butter with the soothing and nutritious properties of cooled chamomile and mint tea, this recipe is the perfect way to boost your energy and overall well-being. Incorporating herbal tea into your smoothie routine is simple, just substitute a cup of cooled tea for juice, milk or ice, and enjoy the added nutritional benefits. With frozen fruits, there is no need for ice. So, have fun experimenting and cheers to good health!

When committing to a zero waste lifestyle, reducing product waste is a crucial step. For the past five years, our household has implemented the simple yet impactful practice of making our own oat milk as part of our daily routine. This not only eliminates the need for paper or plastic cartons but also allows us to experiment with different options. We've tried nut milk, which was too expensive and unsustainable for us, flax seed milk, which was affordable and healthy but lacked creaminess, and finally, oat milk which is affordable, sustainable, packed with whole grain nutrition and has the perfect creamy texture.

As a parent, I understand the constant battle of keeping up with my children's appetite, especially when it comes to snacking. That's why I strive to make their snacking not only healthy but also well-rounded and plant-based. As someone who also values reducing waste, I recommend visiting the bulk aisle of your grocery store to find all the ingredients for this recipe. From nuts, seeds, dried fruit, to chocolates, the possibilities are endless. Feel free to mix and match to your liking. And if you don't have access to bulk granola, don't worry, you can substitute it with rolled oats. Enjoy it dry as a tasty treat or as a breakfast cereal with your preferred nut milk. Happy snacking!

With autumn in full swing and the crisp air calling for warm, comforting meals, today is the perfect day to make some homemade apple sauce using the apples we picked at our local orchard. Not only is it a delicious and healthy treat, but incorporating activities like this into our remote learning/homeschooling routine adds an element of fun and hands-on learning.

I recently made a delicious discovery by introducing overnight oats to pumpkin chia pudding, and let me tell you, they were a match made in heaven! If you're looking to elevate your breakfast game and try something new, give this recipe a try.