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Monthly Archives: September 2018

Wednesday, September 26, 2018

The Versatile Life of My Eco Lunch Box

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Hello everybody! Zero waste is, if nothing, about being creative and working with what you’ve got. It’s about the absence of spending unnecessary money on unnecessary products. Because of this, you’ll often find alternative application options for your things. I want to take you through some of the purposes my stainless steel Eco Lunch Box has had over the last three years.
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Lunch Box: Whenever I am off to work, or uni, and I need to pack a lunch I use one or all three tiers (depending on how much I bring). Whenever I am done with my food, I clean the lunch box and take it back home.

Plate: Sometimes I prefer buying my food at the university cantine, and then I bring the top tier to function as a plate. Usually I tare the plate (weighing it with and without contents) so I don’t have to pay for the weight of it. (Pro tip the lid doubles as an extra plate)

Fridge container: I have a thousand different food projects going all at once, and these three tiers have proving extremely handy to store food in the fridge, because it is tight and can be stacked on other containers as well.

Watch: Zero Waste Take Out // What I Eat In A Day
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To-Go container: Sometimes I just crave fast food, because I am a person. The Eco lunch box has saving my ass several times, because it’s so easy to take back and forth. I’ve asked several street food vendors and fast food places if I could have my food in my own containers, works like a charm.

Travel gear: I’ve brought the lunch box with me every time I’ve travelled, it is the best.

Doggy Bag: Can’t finish your meal, but don’t want to use the restaurant’s non-recyclable doggy bags? I bring my own and it looks a hell of a lot like my Eco Lunch Box.

Watch: STRANGE SIDE EFFECTS FROM VEGANISM
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Storage: Travelling or on a road trip, it happens that I bring something that breaks easily. I’ve found that using the lunch box as storage works really well.

Oven proof plate: As stainless steel takes no issue with heat, I use my Eco Lunch Box to heat my meals in the oven, easy. Just be careful, it gets bloody hot.

Watch: ZERO WASTE AT A FESTIVAL // How I Stayed Plastic Free at Copenhell

 

Wednesday, September 19, 2018

Seasonal Apple & Pear Pie // No Food Waste

Also read: My Favourite Dish

Hello everybody! It’s been quite a while since I last shared a recipe, so I thought I would. Also I super promised you on Instagram, so I better. My neighbours have this huge pear tree so they are always giving away fresh pears. I wanted to do something nice with them so they did not go to waste. What makes this recipe even better is that the apples I used are from my grandmother’s garden, so everything is as organic and local as it can possibly be! When you’re making this look for similar options around you, and substitute for whatever fruits that are in season near you. Let’s get into the recipe!

Also read: Gittemary’s Falafel Recipe

The pie crust:

  • 3 cups of flour
  • 1 cup of sugar
  • 50g vegan butter
  • 1 tbsp apple cider vinegar
  • 6-10 tbsp cold water
  • 1 tbsp baking powder
  • a pinch of cinnamon
  • a pinch of salt

The filling:

  • 3 pears
  • 5 apples
  • ½ cup sugar
  • Juice of 1 lemon
  • ½ tbsp cinnamon

Also read: How To Make Your Own Soda

Also read: Simple Vegan Foccacia

Preheat the oven at 180 degrees celsius. Start by making the pie dough by cutting the vegan butter into cubes and placing it in the fridge for a while. Afterwards, find your dry ingredients and mix them with the butter. It’ll become flaky and sandy and when that happens add one tablespoon of water at a time. Knead the dough and roll it out with a rolling pan until it covers your pie tray. Remember to grease the inside of the pie tray before applying your dough. Bake the empty pie crust 8-12 minutes or until barely golden brown. Take it out of the oven to cool, and prepare your filling.

Cut the fruit into cubes and toss them in a bowl with lemon juice, sugar and cinnamon. When the cubes are efficiently covered pour them into your half-baked pie crust. Optional: cover the fruit with designs using left-over dough. It’s a neat way of avoiding food waste. Bake in the oven, still 180 degrees celsius, for an additional 8-12 minutes, or until golden brown and crisp.

Also read: Zero Waste Baking // Recipe Idea

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