Tag Archives: green kitchen tips

5 Versatile Items That Should Be in Your Zero Waste Kitchen

by AngelicaBattagli Posted on June 19, 2019

Sometimes it feels like, no matter what you do, there’s just never enough cabinet or drawer space. Even the largest kitchens seem to be desperate for space to store?all those specialty spatulas, cookie cutters and containers. Ohhh, the containers…

But when you go zero waste, a new priority comes into play: minimalism. While juicers, avocado slicers and bagel guillotines are great at what they do, these “unitasker” devices can easily be replaced by other more versatile kitchen items, saving you both money and coveted storage space.

Minimalism allows for a better lifestyle to take hold – one focused less on consumerism and more on sustainability, less on acquiring things and more on doing things. Sound like your cup of tea? Here are a few items that will get your kitchen into shape for a creative, thrifty, zero waste life.

1.?Mason jars

Few items get more use in my zero waste kitchen than my set of lidded mason jars. They are?used to store leftovers from restaurants, stock pantry goods from the bulk section of our food co-op, shake up a handmade salad dressing and take a glass of iced tea on the road. I’m in love!

2.?Colander

A colander might sound like a strange addition to this little top five list, but it’s actually quite a versatile item! Besides being the perfect tool to thoroughly rinse produce, colanders can be makeshift ice buckets (keeps ice cool and drains off water as it melts), cool cooked ingredients quickly, and even strip herbs.?What else do you think you could do with a colander?

3. Chef’s knife

Every kitchen, zero waste or otherwise, should have a high-quality chef’s knife at its center. Designed to be used in many applications,?you can use a chef’s knife to chop vegetables quickly, strip corn and crush garlic. Really, you just need the one!

4. Muffin tin

This might sound surprising, but our muffin tin gets more use than any of our other baking dishes. We use it to make ice (perfect for those summertime libations!), as a soap mould (we make our own often), to sort odds and ends,?and?as a container in which to freeze herbs. Any other creative ideas for a muffin tin?

5.?Cast iron

Ahh, the cast iron. Always a household favorite, the cast iron pan grounds our kitchen. Ever present on top of the stove – clean and well-seasoned – that cast iron is used at every meal to do everything from saut? veggies to press water out of tofu. But its most special quality? It can go from stovetop to oven!

What are your “big hits” in the kitchen? Which items get the most versatile use?

Related Stories:

How to Keep a Zero Waste Pet
How Going Zero Waste Made Me a Better Person
The Very Best Online Shop for Zero Waste Goodies

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5 Versatile Items That Should Be in Your Zero Waste Kitchen

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Can Used Aluminum Foil Be Recycled?

by rlittlesr1999 Posted on May 27, 2019

Aluminum foil is a staple in most modern kitchens.?Pliable and easily manipulated, it’s a favorite first choice for wrapping everything from a potato to a casserole dish. Foil is also often?used in disposable packaging thanks to its ability to act as a total barrier against light and oxygen. It preserves things beautifully!

Because of aluminum foil, fats are kept from going rancid, moisture in food items is retained?and?ready-take snacks are shelf stable. Lasagnas get crispy and bubbly on top, fish gets perfectly steamed, quiches don’t get freezer burned. In other words: it’s a staple for a reason.

But what do you do with it once it’s been used? Can aluminum foil with food bits on it be recycled??

Aluminum products are among the easiest metals to recycle because they can be melted down and turned into something new essentially forever. It’s also the most cost-effective choice for most manufacturers. Brand new aluminum is really expensive and energy-intensive to produce; recycling?aluminum is much cheaper.

The main challenge is, of course, food contamination. Oil and grease can damage recycling equipment and create an inferior end product, so food-affected recyclables typically have to be thrown away. That recycling contamination is a risk most facilities aren’t willing to take.

While some companies accept aluminum foil as long as it’s been cleaned, others decide they’d rather protect their equipment than accept it as recyclable. To get your aluminum foil recycled, you’ll need to take the following steps. Even then, getting it recycled?isn’t a guarantee!

1. Check if your city?accepts aluminum foil.

Ask your local curbside pickup company if they take foil.
Use this recycling locator?to find a new recycler if it doesn’t.

2. Clean the foil thoroughly.

Rinse off small bits of food (discoloration from hot water is normal).
Tear off sections that you can’t get clean.
If soiled with greasy foods like meat, gravy or butter,?you’ll have to toss it.

3. Ball it up.

Crumple foil into a ball so it won’t get torn or stuck in recycling machinery.
Save and add to it over the weeks and months. Larger balls are easier to process.
Make sure the aluminum ball is at least 2-inches in diameter before recycling it.
Save foil from yogurt containers, K-cups and takeout containers.

4. Start reusing foil.

Save foil after cooking to use for your next meal.
Clean aluminum foil can be folded up and put in the fridge until next time.
Foil from your cooking dish can be reused to cover leftovers.

5. Eliminate foil from your life wherever you can.

There are plenty of reusable alternatives to aluminum foil.

Related Stories:

Is It Safe to Cook with Aluminum Foil?
How to Host a Zero Waste Dinner Party
How to Lead a Nearly Zero Waste Life

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Can Used Aluminum Foil Be Recycled?

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2019′s Clean 15: Powerful Health Benefits of the Most Pesticide-Free Produce

by LonnySayers Posted on April 13, 2019

2019 has its official “Clean 15.” Each year, the Environmental Working Group analyzes data from the U.S. Department of Agriculture on the amount of pesticides found in conventionally grown produce. “Overall, nearly 70 percent of the conventionally grown produce sold in the U.S. comes with pesticide residues,” according to an Environmental Working Group news release.

The good news is some produce tends to have little to no pesticide residues?making it relatively safe to consume if you can’t find or afford the organic versions.

Here are the 15 fruits and vegetables?dubbed the Clean 15?that the Environmental Working Group found to have the lowest amounts of pesticide residues along with the overall health benefits of each one.

15. Honeydew melon

Credit: daniaphoto/Getty Images

Honeydew melon is rich in vitamin B6, folate and potassium. And a one-cup serving of diced honeydew contains roughly half of the recommended daily intake of vitamin C?for only about 60 calories.

According to Healthline, honeydew melon offers several benefits?including lowering blood pressure, improving bone health and supporting healthy skin. It also provides a healthy combination of water and electrolytes to effectively hydrate your body.

14. Mushrooms

Although some varieties can be poisonous in their own right, you probably won’t have to worry about pesticides on mushrooms polluting your body. Instead, you can enjoy their health benefits.

A cup of white mushrooms is only about 15 calories. And for those calories you get a good amount of riboflavin, niacin, pantothenic acid, copper and selenium?as well as fiber and protein. Mushrooms also are rich in antioxidants, which help to protect the body against many diseases.

13. Broccoli

There are many reasons to eat your broccoli besides its low pesticide content. A cup of chopped broccoli has about 30 calories, two grams of fiber and three grams of protein. And it contains some very high levels of vitamins and minerals.

That one-cup serving provides you with about 135 percent of the recommended daily intake of vitamin C, 116 percent of vitamin K and decent amounts of various B vitamins. It also has about four percent of the recommended calcium intake, four percent of iron, eight percent of potassium and 10 percent of manganese.

12. Cantaloupe

Cantaloupe had a slight edge on its melon friend, honeydew, for its Clean 15 spot. But nonetheless, both are healthy choices when it comes to reducing pesticides in your diet.

A cup of diced cantaloupe contains about 50 calories, 106 percent of the recommended intake of vitamin A, 95 percent of vitamin C, several B vitamins and 12 percent of the recommended potassium intake.

According to Healthline, cantaloupe has more beta carotene than many other yellow-orange fruits and veggies. “Once eaten, beta carotene is either converted into vitamin A or acts as a powerful antioxidant to help fight free radicals that attack cells in your body,” Healthline says.

11. Cauliflower

Broccoli often gets more attention, but don’t forget about its cruciferous cousin: cauliflower. A cup of raw cauliflower contains about 25 calories, three grams of fiber and two grams of protein. It also has about 77 percent of the recommended intake of vitamin C, 20 percent of vitamin K, 14 percent of folate, nine percent of potassium and eight percent of manganese.

Healthline reports that cauliflower is also high in choline?which helps to support cell function, promote brain health and prevent health issues, including heart and liver disease.

10. Cabbage

Credit: ilietus/Getty Images

Cabbage is another cruciferous vegetable that offers several health benefits?and not too many pesticides, according to the Environmental Working Group.

A cup of raw, chopped cabbage has about 22 calories, two grams of fiber and one gram of protein. It contains roughly 54 percent of the recommended intake of vitamin C, 85 percent of vitamin K, 10 percent of folate and seven percent of manganese, among other nutrients.

Plus, regularly eating cabbage might help to combat inflammation in the body, prevent cardiovascular disease, lower cholesterol and reduce your risk of cancer.

9. Kiwi

Kiwis pack a lot of nutrition into a small package. One medium kiwi has about 46 calories, two grams of fiber and a gram of protein. And it’s a very good source of vitamin C, providing 117 percent of the recommended daily intake.

A medium kiwi has about six percent of your daily vitamin E, 38 percent of vitamin K and seven percent of potassium.

Research has linked kiwis to numerous health benefits. They might be able to treat asthma, help with digestion, manage blood pressure and stop vision loss.

8. Asparagus

Asparagus comes in multiple colors?each packed with healthy nutrients. A cup of raw asparagus?or roughly eight medium spears?is only about 27 calories, yet it has three grams of fiber and three grams of protein.

Among its many vitamins and minerals, the serving has about 20 percent of the recommended vitamin A intake, 70 percent of vitamin K, 13 percent of thiamin, 17 percent of folate, 16 percent of iron, 13 percent of copper and eight percent of potassium.

7. Eggplant

Eggplant isn’t as high in nutrients as other produce, but this member of the Clean 15 still has its benefits. A one-cup serving of boiled eggplant contains about 35 calories, two grams of fiber and a gram of protein. It also has small amounts of vitamin K, thiamin, vitamin B6 and manganese.

Plus, it provides the antioxidant nasunin in its purple skin?which can help to combat free radicals in the body, as well as improve brain health.

6. Papaya

The tropical papaya is loaded with nutrients to keep you healthy. A cup of cubed papaya has about 55 calories, three grams of fiber and one gram of protein. It also gives you 31 percent of the recommended intake of vitamin A, 144 percent of vitamin C, 13 percent of folate and 10 percent of potassium, among other vitamins and minerals.

Papaya’s many powerful antioxidants help to lower your risk of several diseases, including cancer. Plus, papaya might benefit your heart, aid digestion, improve skin and fight inflammation.

5. Onion

Credit: Qwart/Getty Images

A cup of chopped onions?probably more than you’d eat in one sitting?contains 64 calories. And the veggie is a good source of nutrients, including fiber, vitamin C, vitamin B6, folate and potassium.

“Onions may have several health benefits, mostly due to their high content of antioxidants and sulfur-containing compounds,” Healthline says. “They have antioxidant and anti-inflammatory effects, and have been linked to reduced risk of cancer, lower blood sugar levels and improved bone health.”

4. Sweet peas

As part of the legume family, peas are increasingly popular as a source of plant-based protein. A half cup of boiled peas contains about 62 calories with four grams of fiber and?four grams of protein. Plus, it has several B vitamins, 34 percent of the recommended intake of vitamin A, 13 percent of vitamin C, 24 percent of vitamin K, seven percent of iron and 11 percent of manganese.

Peas?may help regulate blood sugar levels, aid digestion and protect against some chronic diseases, including cancer.

3. Pineapple

Sweet pineapple tastes like candy, but you can rest assured you’re getting plenty of nutrients?and few (if any) pesticides.

A cup of pineapple chunks has roughly 74 calories, which primarily come from the natural sugars. Plus, it offers several B vitamins, about 46 percent of the recommended intake of vitamin C, five percent of magnesium, six percent of potassium, seven percent of copper and a whopping 131 percent of manganese.

Pineapple also is brimming with antioxidants, has enzymes that can aid digestion and might help to reduce inflammation and boost the immune system, according to Healthline.

2. Sweet corn

It might get stuck in your teeth when you gnaw it off the cob, but at least you won’t have to worry about pesticides in your sweet corn. Less than one percent of the sweet corn samples the Environmental Working Group analyzed showed any signs of pesticide residues.

One medium ear of sweet corn has about 77 calories, two grams of fiber and three grams of protein. Plus, it’s rich in vitamin C, B vitamins, magnesium, phosphorus, potassium and manganese.

1. Avocado

Credit: tashka2000/Getty Images

Here’s one more reason to obsess over avocados. Like sweet corn, less than one percent of avocados had any pesticide residues, according to the Environmental Working Group.

A one-cup serving of cubed avocado contains about 240 calories, largely coming from its healthy fats. It also has 10 grams of fiber and three grams of protein?as well as several B vitamins, 25 percent of the recommended vitamin C intake, 16 percent of vitamin E, 39 percent of vitamin K, 11 percent of magnesium, 21 percent of potassium and 14 percent of copper.

One study even found that people who consume avocados tend to have better overall diets and be generally healthier than those who don’t eat any. So don’t hesitate to incorporate this star of the Clean 15 into your diet.

Main image credit: Mizina/Getty Images

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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2019′s Clean 15: Powerful Health Benefits of the Most Pesticide-Free Produce

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This is the Cheapest Way to Make Filtered Water

by deantsmith2005 Posted on October 24, 2018

Generally speaking, in the United States we can consume water from the tap without risking our immediate health. However, as more and more hormones, chemicals and microplastics make it?into our water systems?(note: bottled water is no better), it can be wise to look at the long-term health effects and start filtering water at home.

Enter: activated charcoal. Brita pitchers, fridge filters…most all water filters use activated charcoal as the technology of choice. Why? Well, at a base level, activated charcoal has properties that make it extremely absorbent, allowing it to bind to tiny molecules and remove them from the dissolved substance. As a water filter, activated charcoal can absorb a range of drug particles, mercury, bacteria, viruses, fungus and chemicals found in the water.

Here’s how to make your own for cheap!

There are lots of ways to make a homemade activated charcoal filter, of which this is the simplest. Simply place an entire activated charcoal stick in a glass carafe full of tap water and let it sit for 4-6 hours. Don’t use a plastic jug. If you don’t have a glass container, stainless steel will work just as well.

Charcoal sticks like these will last around 4 months or so. To maintain them, simply boil the stick in water for 10-15 minutes once a month and continue your filtering process as before. After its 4 months is up, simply compost it with your kitchen scraps or use it in the bottom of your closet as a deodorizer.

Easy peasy, lemon squeezy!

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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This is the Cheapest Way to Make Filtered Water

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5 Time-Tested Ways to Make Your Groceries Last Longer

by EverettReich Posted on September 2, 2018

You spend hours?each week planning out your meals, gathering up reusable bags and hauling groceries from the store to the house.?And then they all go bad on you??That’s just not nice.

Produce is fickle stuff?? it starts fresh, then quickly devolves into a mess of green goo, mold and wilted leaves. What can you do? Fortunately, lots of things! Here are a few of the secrets you need to know.

1) Store leafy greens loose and dry.

The bane of all leafy greens ? arugula, spring lettuce, spinach ??is moisture. If left bunched up, unwashed, in the back of the fridge, they?will wilt.

To keep your greens from spoiling too quickly, first remove any ties or rubber bands, then rinse and dry (fully!) before wrapping loosely in a dry tea towel. Hardier varieties, like curly kale for example, will do best when placed in a cup of water like a bouquet.

2) Store?bulbs and tubers in the dark.

Bulb vegetables like onions and shallots, as well as tubers like sweet potatoes and golden potatoes, should be stored in as cellar-like an environment as possible.

Cool, dark, dry, with a bit of air circulation. That’s ideal. Placing them on the counter or?? please no?? in the fridge is a recipe for greening or growing eyes. Yuck!

3) Store?fleshy fruit vegetables in the crisper.

Fruit vegetables like tomatoes and cucumbers (basically, all the good stuff) have a tendency to soften and mold due to their high moisture content.

Again, moisture is a serious no-no. Lay down a tea towel in the bottom of your fridge’s vegetable crisper, then wash and dry fully everything that will be placed there. Set up reminders to eat these! They’ll last longer when kept well, but longevity isn’t their strength to begin with.

4) Store?soft fruit in a paper bag on the counter.

Stone fruit?? think apricots, avocados, peaches?? come with the summer and go just as fast. Mold comes quickly, so you have to be vigilant and eat these at their prime.?

First, get them to?just ripe on the counter top (speed up the process by placing them in a paper bag) and then pop these beauties into the fridge when at their peak.

5) Store?melons uncut and out of sight.

Melons may be stored as-is on the counter, but you’ll want to keep them far away from direct sunlight. Cantaloupe and honeydew in particular are prone to sogginess, so follow the rules if you want to keep them fresh for long.

Once ripe, slice and store in a reusable container with a dry towel. This will help sop up any excess moisture and prevent ripe melon slices from becoming soft and unappetizing.

What creative tricks do you have up your sleeve for keeping produce fresh? Let us know!

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The Dos and Don’ts of Washing Your Produce
2018′s Dirtiest Produce Award Goes To…
4 Surprising Reasons to Eat Ugly Fruit

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How to Throw a Trash-Free Barbecue

by Carissa50X Posted on July 26, 2018

We all know that barbecues produce a whole lot of garbage?? a lot of laughter, connection, and full bellies, of course, but a lot of garbage all the same. Seeing those stacks of paper plates, plastic wrap, aluminum foil, and piles of disposable?cutlery going into the trash bin can make even the most blissfully unaware of us uneasy.

It doesn’t have to be this way! There are so many creative ways to enjoy a cookout with friends without creating three enormous bags of garbage. Simply embrace the package-free, the homemade, the reusable, and the compostable, then?let your imagination do its work.

How to Host a Zero-Waste Barbecue

1. Prepare in advance.

As soon as you know you’re hosting the gig, plan out your menu. Consider the list: what can you make ahead of time? Think you can whip up some burger buns? Why not spend a lazy weekend afternoon mixing up some vegan mayo? Many favorite condiments and toppings can be made at home, no problem.

2. Greenify your shopping trip.

When you shop for ingredients for your black bean burgers, plus all the summery sides you can imagine, work to avoid any excessive, non-recyclable packaging. Look for fresh, non-deli options like watermelon and blueberries, buy?snacks in bulk, and bring your own reusable?bags to the store. In addition, it’s a great idea to ask guests to bring their own reusable containers for leftovers at the end of the event!

3. Eliminate single-use items.

Plastic cups, paper plates, and disposable napkins should be a thing of the past ? they’re such a waste of cash! Instead, put out a nice pile of cloth napkins or bandanas, a collection of reusable cups, mason jars, and plates, and various silverware. Host events like this often? Consider investing in a cohesive set that you really like. Otherwise, thrift your stash and roll with the eclectic vibe!

4. Avoid single-serve beverages.

Rather than buying a large selection of canned and bottled beverages, consider making something at volume yourself (we especially love iced tea and fresh lemonade). Still want to offer additional choices? Purchase?those you know can be recycled locally ? say, drinks in glass or aluminum.

5.?Simplify clean-up for yourself and others.

For informal events, request that your guests scrape food scraps into the compost bin (don’t forget it!) and bring their dishes and cloth napkins inside for washing. For larger or more formal events, put out bins for dirty dishes, napkins, compost, and recyclables. Just make sure they’re clearly marked to avoid confusion!

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How to Throw a Trash-Free Barbecue

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How Eating at Home Reduces Food Waste

by cazare907t2 Posted on February 25, 2018

A new study out of Ohio State University found that people who?eat at home wasted about three percent of their food, while people eating?out waste a whopping 40 percent on average.

You know that cooking at home is better for your health, and now there’s another great reason to eat in: you waste far less food. The small study looked at the plate waste that 50 adults generated and found that they left far less food?behind at home than when eating out or during?two lab-simulated “dining out” meals.

There are a couple of things about this study that stand out: the reporting method and how much flexibility that method offered participants.

Instead of self-reporting, study participants used something called the?Remote Food Photography Method?. They took phone photos of their plates?before and after eating, and the researchers used?those images to estimate how much food?was going into the bin.

Most food waste studies tend to focus only on dine-out type meals, but the Remote Food Photography Method allowed researchers to follow?participants as they ate unrestricted meals at home and restaurants of their choice. Study author Brian Roe said in a press release that this study, “is the first of its kind to follow adult eaters through their normal day-to-day eating patterns.”

Roe thinks that the freedom to choose?exactly what they wanted to eat and how much is why participants wasted less food than in previous studies on food waste.

These results are yet another compelling reason to cook at home.?Not only does?home cooking give you more freedom of choice and portion control, but you can meal plan to reduce waste and save money. Roe also points out that?if you’re cooking at home, it’s easier to reuse leftovers.

How to Cook at Home More

If making your own meals isn’t part of your routine right now, it can feel a little bit daunting. Like any new skill, it just takes practice.

Start with simple meals, and branch out as you get more comfortable in the kitchen. One-pot meals are a good place to start, so you’re not left with a mountain of dishes after the cooking is done. If you’re trying to stick to a tight budget,?these easy vegan meals that cost less than five dollars for two servings are your new friends.

The study authors mentioned meal planning?as a great way to further reduce food waste,?which makes sense. If you are shopping with meals in mind, you’re less likely to buy items that you’ll never cook.?Try this vegan meal plan for busy people and check out these tips on how to plan your meals.

Of course,?consumer action is only a small piece of the food waste puzzle.?Some of the burden for reducing food waste needs to fall on food distributors and manufacturers.?We need to look at food waste at every step, from farm to store shelf to table.

Related at Care2

Changing Product Labels Could Drastically Reduce Food Waste
27 Clever Ways to Reuse Food Scraps
7 Ways to Reduce Food Waste at Home

Images via Thinkstock.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How Eating at Home Reduces Food Waste

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How to Grow Your Own Spirulina

by ODWRyder33612489 Posted on February 2, 2018

Spirulina is likely the most nutrient-dense food on the planet. It?s also been shown to have many health benefits. In fact, the United Nations declared spirulina ?the best food for the future? at their World Food Conference in 1974. This is one food that may truly deserve the title of ?superfood.?

You can buy spirulina supplements and powders commercially, although these are often extremely expensive and there may be potential health concerns related to them.

An excellent way to skip the high cost and questionable quality is to grow your own. The process is no harder than keeping a fish aquarium. And you?ll be able to harvest fresh, affordable, ready-to-use spirulina right from your home.

WHAT IS SPIRULINA AND WHY SHOULD YOU GROW IT?

Spirulina is a type of blue-green microalgae that naturally grows in warm, alkaline lakes. It was traditionally eaten by ancient Aztecs and other Mesoamericans as well as many cultures in Africa.

Spirulina is a nearly perfect source of nutrition. Some of its nutritional highlights include:

Contains all essential amino acids, making it a complete protein.
High amounts of polyunsaturated fatty acids, such as alpha-linoleic acid (ALA) and docosahexaenoic acid (DHA).
One of the few known food sources of gamma linoleic acid (GLA), which is needed to regulate your hormone system.
Rich in many B vitamins and vitamins A, C, D and E, as well as iron, magnesium, selenium, potassium and many other minerals.

Due to its outstanding nutritional value, various international organizations currently help to establish small-scale production of spirulina in impoverished communities throughout the world to combat malnutrition and promote local food security. Another benefit of spirulina is that it requires minimal resources to produce. As it grows in water, it doesn?t need fertile land. It doesn?t even need much water because you can reuse the water it grows in.

SUPPLIES YOU?LL NEED

The equipment you?ll need to grow spirulina is fairly straight-forward. If you want to simplify the process, you can buy spirulina growing kits that come with everything you?ll need. Otherwise, you can gather the following items on your own.

1. Tank

You can grow spirulina in any container, depending on how much spirulina you can use. Good options include a large jar, an aquarium tank or even a pool in your back yard. Spirulina needs light to grow, so it?s best if your container is transparent.

2. Culture Medium

Spirulina only needs water and nutrients to grow. It requires water that is very alkaline with a high pH. You?ll be adjusting the pH yourself (we?ll discuss the process below), so you do not have to use especially high-quality water. You can use water from a creek, brackish water, de-chlorinated tap water or rain water. As long as your water isn?t polluted with heavy metals or other toxins, it should work fine.

3. Spirulina Starter Culture

If you happen to know someone who grows spirulina, you can take a portion of their culture to start your own. You can also check your local health food store or find a company online that sells spirulina culture. It typically comes in a bottle with live spirulina in water.

4. Stirring Device

Spirulina needs to be stirred to maximize light reaching the entire growing culture. You can do this periodically with a stick or long spoon, or install a pump with a bubbler.

5. Harvesting Equipment

You?ll need some kind of screen with a very fine mesh of 50 microns in diameter or less. This is used to strain the spirulina out of the water. Natural silk cloth works well, or some aquarium nets have a fine enough mesh. A large cup is also handy to scoop the water into the mesh.

THE GROWING PROCESS

1. Set Up Your Tank and Starter Medium

Whatever container you?re using for your spirulina, make sure it has good light. Indoors, it can live in front of a window or you can use grow lights above it. Outside, try to position it in a bright area that?s out of direct sun.

Check out the Ice Age Farmer?s great video on setting up your tank and starting your culture below. His recipe for the starter medium nutrient mix is here on his website. You can also buy pre-made starter nutrient mixes online.

2. Check Your pH

The pH of your starter medium should be between 8 and 8.5. Litmus paper is the best way to measure your pH. It can be found at most pharmacies or natural food stores. Dip the litmus paper into your solution for 2 to 3 seconds. Once the color on the litmus paper has changed, compare it to the guide on the box to determine the pH. If the pH is still too low, add more baking soda. If it?s too high, add a bit of vinegar.

3. Add Your Spirulina Culture

Pour your spirulina culture into the starter medium and stir gently. Make sure your starter medium and spirulina culture are both at the same temperature. This helps prevent the spirulina from going into shock at too much of a temperature difference.

4. Water Your Spirulina

Water will naturally evaporate over time, so you?ll need to keep it topped up to the same amount you started with. Otherwise, your pH or nutrients can come out of balance. It?s helpful to make a mark on the side of your container once your starting culture is all done so you can see your initial amount. Then simply keep adding water if you ever see it drop.

5. Keep Your Spirulina Warm

Spirulina is naturally from tropical lakes, so it prefers warm water. It will grow in temperatures between 55 and 100 degrees Fahrenheit (13 to 38 degrees Celsius), but the ideal temperature is between 89 to 98 degrees Fahrenheit (32 to 37 degrees Celsius). Your spirulina will grow at colder temperatures, it will just be slower. If you want to maximize the growth, consider installing a heater in your water. Just make sure it does not get over 104 degrees Fahrenheit (40 degrees Celsius), as this will start to kill the spirulina.

6. Enlarge Your Culture if Needed

You can repeat the previous steps to make your culture larger if you?d like. After making your initial culture, wait at least 3 days for the spirulina to grow and establish a good population. You should see the culture becoming greener as the spirulina replicates. Then mix up a new batch of starter medium and add it to your main spirulina culture. You can do this a few times if needed until your container is full.

7. Harvest Your Spirulina

As spirulina grows, the pH of the entire culture will rise. This is the primary reason why it?s typically very safe to eat spirulina, because almost no other organisms can actually live in such alkaline conditions. To ensure your spirulina is safe, wait until the pH of your culture has reached 10 or higher before harvesting it.

After about 3 to 6 weeks of growth, your spirulina should be ready to harvest. And harvesting is as simple as scooping some of the culture?s water out and running it through your mesh cloth or net. The spirulina will collect on the cloth. Gently squeeze out any excess liquid to avoid consuming the alkaline water. You?ll be left with a deep green paste.

8. Feed Your Spirulina

Each time you harvest some spirulina, you?ll need to replenish the nutrients in the main culture. For example, if you take out 1 tablespoon of spirulina, you?ll need to add 1 tablespoon of a nutrient mixture back into to the culture. The Ice Age Farmer has a good nutrient mix on his website, or you can buy a pre-made nutrient mix from spirulina suppliers.

WHAT TO DO WITH YOUR SPIRULINA

1. Eat It Fresh

Fresh spirulina is much tastier than most store-bought powders. Spirulina growers claim there is no comparison between the two. You can add fresh spirulina to your favorite dishes, spread it on top of fruit or bread, use it as a condiment, mix it into dips and spreads, or simply have a spoonful plain or in juice as often as you like.

2. Preserve It

Fresh spirulina is very delicate and perishable. It should be eaten or preserved within one hour of harvest. It will last about three days in the fridge, and indefinitely when frozen. It can last up to a year when dried.

To dry spirulina, spread it out in a thin layer on a flat surface. It?s best if you can spread it on some kind of net for better air flow, but a baking sheet or something similar will also work. Alternatively, use a nylon bag with a small hole or a large syringe to create thin spirulina ?noodles? to dry.

You can dry your spirulina outside in the sun for about 2 days. You can also use a dehydrator or an oven set on a low heat.

Check out the following recipes for using either fresh or dried spirulina.

Spirulina Tapenade
Spirulina Risotto
Mermaid Toast
Spirulina Cake

Related at Care2

How to Grow Your Own Ginger
How to Grow Your Own Turmeric
How to Grow Your Own Mushrooms

Biologigaragen Spirulina, via Flickr

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How to Grow Your Own Spirulina

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What Will You Eat if Disaster Strikes?

by TerriEQGovxtdc Posted on September 11, 2016

September is National Preparedness Month. It comes around every year, but most peoplemaybe including youare still surprised when some kind of disaster strikes and they find themselves totally UNprepared to deal with the situationespecially when it comes to food. Here’s what you should have in your pantry in the event you lose power or can’t get to a grocery store for a while.

Water – The U.S. Federal Emergency Management Agency (FEMA) encourages people to store one gallon of water per person for at least three days. You’ll still have to ration that amount, since you’ll use it for drinking, maybe cooking and personal hygiene. Plus, children, nursing mothers and the sick may need a little more. Living in a hot climate might also affect how much water you need to drink. And don’t forget that your pets will need water to drink, as well.

FEMA recommends that you buy commercially bottled water that you keep in its original container in a cool, dark place. If you want to store water from your own tap, you can get food-grade water storage containers online or from a camping supplies store. Just make sure to wash them well with hot soapy water and rinse well so there is no residue left when you fill them. Don’t reuse old milk jugs or soda bottles. They’re hard to clean thoroughly and may leak. Also, keep a water filter on hand in the event that you can get water, which might not be safe to drink.

Dried Food – Rice, lentils, peas, kidney beans, chickpeas, black beans, pasta and quinoa are among the dried foods you can store, as long as you have water to reconstitute them. The benefit is that they don’t need refrigeration, last a very long time in their dried state, provide a lot of good nutrition and can be cooked in a pot over a camping cookstove if you don’t have gas or electricity coming into your kitchen.

Dried cereals, nuts, raisins, cranberries and other dried fruits– These are also handy staples for the emergency-focused pantry. You can eat cereal for almost any meal and feel satisfied, and the nuts and dried fruits make a good substitute for a sweet snack when more perishable cookies and treats aren’t available.

Buy sealed bags of driedfoods, then store them in larger plastic containers with lids on them so they won’t be tempting to rodents or bugs that occasionally infiltrate a pantry. The jugs will also keep them dry in the event water gets into the house. It might be handy to have salt, pepper and other spices on hand, also in a sealed container, as well as a small cookbook to give you ideas for some delicious recipes so you won’t be reduced to eating just rice and beans.

Food in Cans or Glass Jars – The advantage of preparedfood like soups, fruits, pasta sauces, juices, olives, condiments and tuna is that they contain liquid, which might be in short supply in a true emergency. Plus, they last a very long time, usually far past the designated expiration or “use by” date on the packaging. Cans are easier to stack than jars, so if space is limited, cans might be the best option. If possible, choose cans whose linings don’t contain the chemical BPA, which can leach into food and have toxic consequences.

Freeze Dried Food – The advantage of freeze dried food is that it takes up so little space. The disadvantage is that it needs to be reconstituted with water, which might not be available. But it might take less water to reconstitute some freeze dried foods than to say, make a big pot of pasta or soak a few cups of beans. Here are some organic freeze dried foods you could add to your pantry for variety in the event disaster strikes.

Aseptically Packaged Drinks – You can get milk, juice, protein drinks and power drinks in aseptic packages, which are essentially cartons that are sealed in such a way that they don’t require refrigeration. This is particularly important where dairy products are concerned. If you love milk with your morning coffee, tea or cereal, stock up on some single serving size cartons. Don’t aim for larger cartons, since once they’re opened they can’t be stored without refrigeration.

Powder for Drinks – Powdered milk is terrific to have in an emergency pantry; you can reconstitute it with as much or as little water as you want, or add the powder to something else you’re cooking to get the calcium and protein it contributes. Many powdered “juice” mixes contain more sugar than anything else, so read the label carefully before you buy. Whey powder and other protein powders are another option.

Don’t stock your emergency pantry willy nilly. Think about the foods you and your family like to eat, so if needed, the meals you make can provide comfort as well as nourishment. Keep a list by category of the foods you stock; an emergency throws people into a state of confusion, but being organized will help you stay calm and reassure the people around you. Pull together some recipes in advance so you’re sure you have the ingredients you need to produce a meal.

Also, keep some traps on hand in case rats, mice, roaches or flour moths, also known as pantry moths, show up. The last thing you want to do is have your food supply spoiled by vermin!

Related:

What’s the Best Freeze-Dried Food?
Which Canned Foods Still Contain BPA?

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Cutting Food Waste Would Help Fight Climate Change

by EdgardoMcCombie Posted on April 12, 2016

I suspect it’s pretty much consensus opinion that the amount of food we waste, while people go hungry, is obscene. What’s less well recognized, however, is that cutting food waste isn’t just a way to fight hunger. It could also help us reduce the negative impacts of climate change.

A new study from Potsdam Institute for Climate Impact Research suggests thatup to 14% of farming-related emissions could be slashed if we made a concerted effort to tackle food waste. That’s a pretty astounding number. And what’s particularly interestingand obvious once you think about itis that the food waste problem isn’t just about how much we waste, but what we waste too. Jrgen Kropp, co-author and deputy chair of PIK research domain Climate Impacts and Vulnerabilities, explains more in a press release:

As many emerging economies like China or India are projected to rapidly increase their food waste as a consequence of changing lifestyle, increasing welfare and dietary habits towards a larger share of animal-based products, this could over proportionally increase greenhouse-gas emissions associated with food waste at the same time undermining efforts for an ambitious climate protection.

It’s not explicitly laid out in the summary of the study, and I have yet to read the study in detail, but my assumption is that the focus on animal product-related food waste is three-fold. First, as is fairly well known by now,meat and dairy have a much higher climate impactthan most plant-based foods. Second, meat and dairy spoil faster than rice and beans. And thirdly, eating spoiled meat and dairy has a much graver consequence than snacking on a shriveled carrot.

The study itself does not get into how we go about cutting food waste. But given that agriculture accounts for as much as 20% of global emissions, a 14% cut to waste that’s morally obscene anyway should be a no-brainer in terms of societal priorities.

Fortunately, fighting food waste is beginning to getat least a fraction of the legislative attention that it deserves.

Written by Sami Grover. Reposted with permission from TreeHugger.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Cutting Food Waste Would Help Fight Climate Change

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