Here are the zero-waste basics
for the kitchen, presented by
Jacquie Rolston of Zero Waste
Here are Jacquie's zero-waste versions of
everyday packaged foods.
Different Oat cuts:
Steel Cut, Rolled Oats, Quick Oats
Same grain, just different cooking times.
Put oats in milk and yogurt and soak overnight.
I do ½ cup (heaping) rolled oats, 1 cup water.
Microwave 1 minute, stir, microwave 1 more minute.
Have a big bowl, it expands.
Oatmeal for the week:
On Sunday night, boil up a big pot of steel cut oats, turn off the heat and cover, let sit overnight. In the morning, divide into mason jars, topped with different combos of fruit, nuts, seeds sweetener, spices.
Granola, Fresh fruit, Dried Fruit, Jam, Honey, Coconut flakes, Pure maple syrup, Cinnamon, Nuts and seeds, Peanut Butter, Chia Seeds
Super easy, super money saver. Customizable. Not an exact science.
Grains – 3 cups. Usually oats, any rolled grain
Sweetener ½ to ¾ cup. Honey, Agave, Maple Syrup, a little brown sugar.
Nuts 1 to 1 ½ cups. Pecans, almonds walnuts, whatever, just chop ‘em to bit sized
Salt ¾ teaspoon
Oil ¼ to ½ cup. Grapeseed, coconut, canola, even olive.
Seeds, Coconut, Dried Fruit (add after baking!) Spices, Chocolate, Egg White (in place of oil)
Mix the dry ingredients, add the liquids. Stir, stir, stir. Lay out on a baking sheet. Cook at 300 F, for about 30 minutes, stir once in the middle, until toasty. Cool completely, store in glass jar.
DIY Sprouts & Nut Milk
Dig into our Food Connection recipe archives, from our second-ever workshop!