As consumers, we all have an obligation to conserve our resources and reduce the amount of waste we dispose of. And it’s not that hard, too. Everyone can start implementing little life changes that will make a difference.
ReduceWasteNow is the place to go if you’re starting to get more concerned about the environment. Not only does the online shop offer sustainable products that will help you avoid plastic, but it also shares comprehensive advice on how to minimize your ecological footprint.
A good example of it is the ‘old me vs. new me’ meme.
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Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
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Directions:
1) In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
2) Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3) In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
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INGREDIENTS
3/4 cup rolled oats
1/4 cup cocoa powder
3 tbs coconut sugar
1 tsp baking powder
1.5 tbs pumpkin puree (can use mashed banana/applesauce)
1 flax “egg” (1 tbsp ground flax seed mixed with 3 tbsp water)
1/4 cup almond milk
2 tbs peanut butter
1/2 tsp vanilla
pinch salt
optional: handful of vegan chocolate chips
Note: please use a small loaf tin as this is a single portion! I imagine this will work if you bake them in several small ramekins to make a mini tiered cake. if you want to use a standard issue loaf tin, please double/triple the recipe!
Preheat your oven to 180C/360F and prepare a small loaf tin by greasing it well and lining with parchment paper. Prepare your flax egg as well.
Blend rolled oats until a flour-like consistency (or use oat flour). Mix in cocoa powder, baking powder and coconut sugar. Stir in pumpkin puree, flax egg, almond milk, vanilla and peanut butter. Batter should be thick and fudgy!
Bake at 180C/360F for about 25-30 minutes until the middle springs back to the touch — it should be a little damp in the middle when a skewer comes out. cool completely in the pan on a wire rack and let chill overnight for maximum fudginess. I used my chocolate tahini ganache recipe:
For the tahini chocolate ganache, mix the following ingredients:
1/3 cup cocoa powder
3 tbs tahini
2 tbs maple syrup/liquid sweetener
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½ cup sugar (100 g)
¾ cup dark brown sugar (165 g), packed
1 teaspoon salt
½ cup refined coconut oil (120 g), melted
¼ cup non-dairy milk (60 mL)
1 teaspoon vanilla extract
1 ½ cups flour (185 g)
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate (115 g), chunks
4 oz vegan dark chocolate (115 g), chunks
Directions
1) In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
2) Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
3) Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
4) Fold in the chocolate chunks evenly.
5) Chill the dough for at least 30 minutes.
6) Preheat oven to 350°F (180°C).
7) Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
8) Bake for 12-15 minutes, or until cookies just begin to brown.
9) Cool completely.
10) Enjoy!
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How to make an activated charcoal face mask
Ingredients:
1 teaspoon bentonite clay
1 teaspoon activated charcoal
1 teaspoon organic raw apple cider vinegar
3 drops tea tree oil
Directions:
1) In a small glass bowl, combine clay, charcoal powder, apple cider vinegar and tea tree oil. Stir to combine. If the mixture is too dry, add a few drops of water at a time until desired consistency is reached.
2) Apply mask to clean face, spreading in an even layer. Wash hands and rinse out glass bowl.
3) Leave mask on for 10 minutes. Rinse mask off with warm water and a washcloth. If you have trouble getting rid of the colour, apply a bit of makeup remover with a reusable facial pad to stained spots.
4) Moisturize as normal.
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Ingredients needed:
2 Large Oranges
1 cup Water (250 ml)
1 cup Sugar (250 ml)
3 ounces Dark Chocolate, 70% Cocoa content (90 grams)
(most dark chocolate with over 50% cocoa is vegan)
Recipe (by @appetizeraddiction):
1) Wash the oranges thoroughly under running hot water.
2) Cut the top and bottom off. Make 4 or 5 vertical incisions running all the way from top to bottom of the peel and into the flesh.
3) With your hands, remove the peel carefully. Cut each piece into thin strips and transfer them into a pot. Pour over about 2 cups of water and bring to a boil. Boil for 5 minutes, then drain. Pour fresh water (2 cups) in the same pot and add the peels in. Repeat the same process. This will remove some of the peel’s bitterness.
4) In small sauce pan, dissolve 1 cup sugar in 1 cup water, add the peels and simmer for about 45 minutes or until the peels are translucent.
5) When done, spread them out on a wire rack so the syrup can drip off and the peels can cool completely.
6) Melt the chocolate over a pot of simmering water. Dip the peel in chocolate and using a fork, transfer it onto a baking parchment, aluminum foil, or preferably straight onto the pan or a reusable baking sheet. Let them set completely in the fridge (for about an hour) before serving/enjoying them.
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1) Prepare an ice bath by filling a large bowl with cold water and ice.
2) For the herbs, cut off the stems and remove any bruised, dry or damaged leaves.
3) Submerge the picked herbs into the ice bath.
4) Soak for about 15-30 minutes, or until they perk up and look refreshed.
5) Drain the herbs in a colander.
6) Dry thoroughly with a clean kitchen towel or salad spinner.
7) To store, place the herbs in an air-tight container lined with a thin cloth on the top and bottom to absorb any extra moisture. You can also do this in a reusable sandwich bag. Use within a couple of days.
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Ingredients:
2 cups warm water 110 degrees F/45 degrees C
1/2 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5-6 cups flour You can use all-purpose flour OR bread flour!
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Recipe:
1) In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2) Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you’re worried you added too much, add a bit more hot water, until you get the correct consistency.
3) Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
4) Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
5) Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Let cool, then eat!
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