Green Kitchen
Spring is traditionally the time for major housekeeping activities. Unlike the routine dusting, wiping and vacuuming that go on with some regularly throughout the year, this is the season for cleaning underneath and behind things, rejuvenating the furniture, refreshing the carpets, and airing out the house after a winter of confinement. Read More→
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Looking to master basic cooking techniques for your plant-based kitchen? Here’s a concise rundown of the most useful skills, from I’m Mad as Hell and I’m Not Going to Eat it Any More (Perigee Books, 2011) by Christina Pirello. Read More→
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If you use two to three tubs of tofu per week, you are going to love the nifty little kichen tool called Tofu Xpress, described in this review. Figuring out how to press tofu is a quandary faced by tofu lovers everywhere, who bemoan the wasting of so many paper towels. Tofu Xpress is basically a plexiglass box with a spring-loaded lid that presses excess water out of tofu. It works particularly well with firm and extra-firm varieties that come in tubs. Read More→
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Some time ago, I polled readers to find out what are some favorite kitchen gadgets. It turned out to be a treasury of great ideas. One of my personal favorites is an immersion blender. We’re not huge fruit eaters in my family (we prefer our veggies!), so making smoothies most days of the week is not a big deal with this hand-held gadget, and ensures that we get our requisite 2 servings of fruit per day (of course making fruit smoothie and green smoothies is a snap with the Vitamix see below and other high-speed blenders, but those are quite an investment compared with this under-$30 item.
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More and more people are starting to realize the importance of eating “local,” loosely defined as grown within approximately 100 to 200 miles. You can probably guess its benefits: eating local reduces your food’s carbon footprint and strengthens the local economy while providing you with fresher food. But how can you go local in your meal planning? Here are some easy tips to help you get started. Read More→
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It’s worth keeping track of your garbage for a few weeks. Watch what you throw away, and ask yourself if each item you are throwing away could be replaced with a reusable substitute. Read More→
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Carrot tops, onion skins, orange peels, and even coffee grounds can be put in an outside pile or bin of some sort, then covered with grass, leaves, and brush to decompose into a rich, dirtlike organic material full of nutrients that makes excellent soil fertilizer and is called compost. You can keep adding layers of fruit and vegetable matter, covering with leaves and grass, making the compost bin or pile your main place to discard food waste. Read More→
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By Marie Oser, Managing Editorecomii.comThe first American flag was made from hemp, which was a staple crop in the U.S. from the 1600s to the 1850s. George Washington, Thomas Jefferson, John Adams and Henry Ford were all engaged in commercial hemp production. Read More→
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