Category Archives: recipes

Store Cupboard Baking

By Livvy Drake

To encourage saving, I have set myself a weekly budget for buying food, eating out and weekly treats. So when compiling my shopping list,  staring at the jars of flours and powders in the cupboard, I realised I had an abundance of delights in front of me and it was time for some store cupboard baking and freezing.

These were the recipes, I came across to replace bread and cakes which were so easy and tasty; I just had to share them:

BREAD

Ryebread 

I had a random bag of ryeflour so attempted to make really easy Rye Bread but alas our oven is not good for this and it never cooked in the centre. Instead I turned it in to breadcrumbs and have been making burgers, stuffed mushrooms and pakoras with it ever since- waste not want not! But give this recipe a try and let me know if it works!
Simple Ryebread

Seed and nut bread

This bread is a winner, it doesn’t need to be kneaded, or to rise in the oven, it is packed full of protein. I2015-06-21 11.09.38 chucked in whatever nuts, seeds and herbs that I had in the cupboard, it truly is a Life-changing loaf of bread (name of the recipe!).

RIPE BANANAS

These are always lurking in our house, so I either chuck them in the freezer and make into smoothies or make some kind of banana sweet treat.

Banana and Gramflour muffins2015-06-21 11.08.58
Amazing vegan muffins that are so satisfying and easy to make. I didn’t have any corn flour which didn’t seem to matter and I put raisins in instead of chocolate.
Chunky Monkey muffins

 

Rye, Banana & Peanut Butter Bread
Finding a vegan recipe is always fun, so I am pleased to say that this one worked fine by replacing the chia seeds with egg replacer (already in the 2015-06-21 11.10.33cupboard).  I put raisins in instead of cacao and used some wholewheat flour as I wasted all the rye on the unsuccessful bread.

Rye Peanut Butter Banana Bread 

Banana Flapjack
Mostly this month I have been eating oats and bananas!
The 4 Ingredient Energy Bar

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Going Wild for Pesto

By Livvy Drake

A couple of years I discovered wild garlic pesto and I am hooked!  As soon as I see the shoots coming up in late March,  I make a weekly batch exploring different combinations of nuts and seeds to compliment the fresh, pungent flavour.

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Where I currently live, we have it in the garden so it is easy to collect a bunch, but that kind of does take part of the fun of preparing this dish. One of the added pleasures of making wild garlic pesto is escaping to a wood for a walk, or finding it on a river bank and picking it in it’s natural habitat. Perhaps it is linked to our natural hunter gatherer spirit!

If you have not  discovered wild garlic or made the pesto yet then this post is for you. This recipe makes a delicious pesto, that is dairy free,  cost-effective and full of health and well-being properties… read on to find out more:

 The Recipe for the most Nurturing Wild Garlic Pesto of all

  1. Find a friend, partner or family member to join you for an hour or so
  2. Get on some wellies, walking boots and pack a reusable tote bag in your pocket
  3. Head to a woodland, river or a hedgerow
  4. Sniff the air for a light garlic smell and look out for the green leaves and later in the season white flowers
  5. Pick a bag full of leaves- make sure you leave some for other people and the plant to recover
  6. Enjoy your walk
  7. On your way home grab some optional extras: If you are dairy free include capers, and maybe lemon
  8. When you return home, give the leaves a good wash
  9. Pull out the food processor or blender
  10. Find some nuts or seeds- we recommend, pumpkin seeds, sunflower seeds, walnuts or cashews.  Why not trial some different batches with each- the fun is in putting your own spin on it.
  11. Make sure you have a good quality light oil – rapeseed is my current favourite as olive oil can often be bitter and overpowering
  12. If you are using a blender chop the leaves in advance
  13. Put in the nuts to blitz up then add in the leaves gradually and drizzle in the oil as it is spinning to mix to a smooth paste. Also add in the extras- I just include capers and occasionally lemon, other people put in Parmesan
  14. Turn blender up high to get everything into a smooth paste
  15. Put into a reused jam jar and store for up to a week
  16. Prepare a fresh salad, with fresh bread or raw vegetable pasta and serve. It works well as a replacement to basil pesto with pasta etc
  17. Sit down and enjoy the fruits of your hunting and gathering!

 Quantities

1 large bunch of wild garlic, washed
1/2 cup of seeds or nuts
2 tbsp of capers and a drop of brine
150mls  light oil (rapeseed is good)
Squeeze of lemon juice (optional)
Salt and pepper (optional)

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7 Easy Ways to Improve the Chew of a Lunchtime Salad

Now the weather is improving, salad is certainly back on the lunchtime menu (if it ever went away)  but this doesn’t need to be something that comes in a packet from the supermarket.  We will highlight ways to make a delicious taste, sensation at work that will save you money.

At Green Livvy we are not fans of the packaged salads from supermarkets for a couple of reasons

  1. The chemically/synthetic taste – is it chlorine, is it preservatives either way to keep them fresh, pre-packed salads have a nasty after-taste.
  2. The packaging- as you may have guessed, we detest all that plastic packaging!
  3. The cost- of course the convenience of someone making, packaging and transporting a salad costs money, but over a week these costs add up.

The trick to making a a plate of vegetables a tastes sensation, rather than a chewing chore is creating different textures and flavours, so here are 5 suggestions to re-imagine the simple salad:

  1. Choose a base that is peppery- rocket, chinese leaf, kale all fit the bill
  2. Pick different coloured vegetables so it is a visual feast for your eyes
  3. Use a potato peeler to make ribbons- this works well with courgette, carrot, butternut squash. (You could also invest in a spirilizer to do this)
  4. Make julianne stripes of vegetables with this nifty grater– this is the ideal small handy implement to take to work to transform, your lunch time meal
  5. Put root vegetables, beetroot, parsnip, carrot, cauliflower into a food processor to make a rice like texture
  6. Sprout pulses and seeds, n advance – these have a fresh burst of new life with every bite.
  7. Garnish with soft, salty antipasti such as olives, capers, pickled peppers or sundried tomatoes.

This blog entry includes affiliate links to Amazon. We recommend trying to buy things second-hand first and foremost.

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