Hello everybody! It’s been a while since my last entry, but I’ve been too busy with videos and instagram updates. If you’re hoping for more steady uploads, when you should probably head over there. I spent my weekend in the most awesome Airbnb. It was an upcycled circus wagon, and it was everything I needed. 
Travelling whilst being zero waste can often be quite self-contradictory, as it often requires plane travel. Although I still travel by plane from time to time, this was absolutely magnificent. I rented a car a drove to the countryside with my brother. We collected wild herbs, drove by a Farmer’s Market and of course ate only plant based foods.

Watch how it went here

Also read: My Favourite Recipe

Hello everyone! I am well aware that the words “onion rings” and “salad” seldom accompany each other in a sentence,  but when you’re an adult and you cook your own meals, there are no rules. I had some onions laying around in my pantry and I really needed to use them, and thus I got my snack on. I’ve mentioned several times that I blend my stale bread into breadcrumbs instead of throwing them away. They are perfect from a deep fry appropriate breading. With it I have my much loved, and hyped, homemade dill dressing which I will also include a recipe for. Let’s do this.

 

To make the onion rings you’ll need: The trick here is simply to replace milk and eggs with more sustainable alternatives. It does not affect the flavour or texture, and I can vouch for it! The recipe is, other than that, straight forward like any other onion rings recipe.

• 1 big (or two small) onions
• 1½ cup of flour
• 1 cup of soy milk (or any other plant milk)
• A pinch of salt, pepper, chili powder and paprika (you can also add other spices and herbs, but this is all that I had. I reckon garlic powder, oregano, thyme, rosemary etc would be delicious too)
• 2 cups of breadcrumbs (preferably homemade, just pop your stale bread in a blender, it’s easy)

How to:

Heat some frying oil (sunflower preferably) on a-bit-above-medium heat (Sorry for my horrible lack of real information, but I just do things without writing them down). Mix flour, spices and herbs with the soy milk and mix until well combined. Cut the onions into moderately thick slices and batter them, first with the wet batter and afterwards cover them in breadcrumbs. Leave them in the oil for about 1 minute on either side, or until golden brown. Let them rest on an oven tray or cloth towel.

To make the dill dressing you’ll need: I’ve used this dressing a ton lately, because it is super light and versatile. Goes well on burgers, in salads and it is absolute perfect with these vegan onion rings.

• Vegan mayo (I use one called Egg-free)
• A pinch soy milk (or any other plant milk)
• Fresh dill, along with favourable herbs and spices

How to: Mix a tablespoon on vegan mayo with a pinch of plant milk. I do this to achieve a more dressing/dip-like consistency. Chop the dill, and mix it with whatever you want. I simply used a bit of salt and pepper, lemon zest, and spring onion. This is literally the simplest dressing I’ve ever made, and it is absolutely gorgeous.

Also Read: Falafel Recipe and Buy It Once Attitude

Hello everybody! Recently I’ve teamed up with the World Food Programme, in order to put focus on the massive amount of food waste produced every year. Waste is in my book always a problem but when we waste food, whilst one in nine people go hungry – we have a serious issue. Thus, I’ve been dedicating a lot of time trying to voice this problem. I believe that there are tons of neat tricks to minimise food waste, including making leftover dishes, baking and soups and so on.

Also see: I ONLY ATE RESCUE FOOD FOR A WEEK // Feat. Too Good To Go

However, I also think that it is highly effective to talk about why we waste; as knowing the reason for a certain tendency is often a smart way of solving it too. I personally see a problem with the unnecessarily high aesthetically bound standards we have for our produce. The problem with exclusively buying the prettiest apples or the unspotted peppers is that consumer behavior like that legitimises a sorting and selection practice – primarily based on looks. It’s a problem when half of the grown produce won’t even see the shelves before being disregarded.

It is not exclusively a problem in grocery stores though, we bring this consumer practise into our homes all the time. I see people throwing food away because of spotted peels or dried out tops, when in fact the food is completely fine and can still be eaten, no problem. But I think many people have this idea embedded within them that the look of a food item infinitely determines its quality, which is not always the case. A brown banana peel does not necessarily signal rot or decay, it can be completely fine underneath.

Also see: ZERO WASTE FOOD SHOPPING // Plant Based Dishes with Package Free Greens

It seems that these global practises are hard to change, and alas, for the individual consumer they properly are. I am still convinced that knowing of this practise will help consumers make more conscious and enlightened decisions.  When we buy – we vote, and that is so important to remember.  It seems that the problems with this sort of waste is vanity. It is possible that buying dented fruit or spotted greens signal poverty, whilst buying the prettiest produce signals wealth and well-being. I believe that this mindset works in a rather similar manner to that of the full fridge – empty fridge concept. Consumers generally find it unsettling when looking into an empty fridge, because it signals that the individual cannot afford food, in reality it simply tells us that this person knows not to waste, and that is great.

Changing one’s mindset won’t rid the world of waste, but I strongly believe that the mindsets of many will affect the general perception of what is, and more importantly what is not, waste. Looks are not everything and actively acting against that tendency will definitely create some momentum.

Hello everybody! I’ve had amazing week, it’s both been amazing as well as challenging, but in the end all worth it. I teamed up with the app Too Good To Go and exclusively lived off of rescue food for an entire week. The app lets you purchase excess food from stores and restaurants, food that would have been thrown out. It is obviously a lot cheaper than normal store value and it helps minimise food waste – win win.

I’ve been vlogging the entire process, as well as photo documented most of meals. The video is linked in the post, as well as a guest post I made for TGTG’s own webpage.

Also Read: My Guest Post With Too Good To Go

VIDEO : I ONLY ATE RESCUE FOOD FOR A WEEK // Feat. Too Good To Go

Also Read: My Second Hand Home

Hello everybody! Yeah, yet another outfit post, I know, it’s crazy, I feel like a proper blogger.  I’ve been posting about food for so long that I have completely forgotten all about fashion and beauty and what not. But right now, I am in the middle of a large food-related project, and I haven’t been able to post about it yet. Instead I’ve recently made a new get-ready-with-me style video (ages and ages since the last one I did) and now this outfit too, phew. Talking about this outfit, all components are sustainably sourced, either through their materials and initiative or by the fact that they are second hand. Outfit details are down below.

I find it so important to showcase how sustainability does not have to be a compromise on your personal style or aesthetic. I wear something like this on an everyday basis and it just feels great to know that my clothes does not contribute to the wasteful practices of the fast fashion industry.

Also Watch: Zero Waste Beauty Routine

Headset from Marshall, but found second hand on dba // Scarf from my mum, she gave it to me a long time ago and has been wearing it all through my growing up // Denim jacket is vintage from Desert Fox Collective // Jeans, jumper and boots are all from a thrift store in Aalborg // Backpack is recycled PET and vegan leather from Charlie Feist

Also Read: My Zero Waste Goals for 2018