Posts tagged ‘carrots’
Lab & testing ground for a low-cost cuisine that has (almost) no environmental impact
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My last book “Ecocucina”
The first operating manual about “Cooking in the dishwasher”
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Ingredients
apple asparagus stalks bread cabbage capsicum skin carrot carrot peels celery celery leaves cheese courgette cous cous dehydration dishwasher eco Egg fava bean fennel food green part of leek green tufts juice extractor leaves Leek lemon lettuce olive onion onions outer leaves pea pods pear peels pods pulp leftover pumpkin rind radish roots skin spaghetti strawberry sustainability tomato tomato skin vegetarianSeasons
How to contribute to this blog: rules and regulations
There are 3 basic rules that must be abided in creating an eco-recipe:
A. The basis of each dish must be a food scrap or a leftover;
B. The extra ingredients needed to complete the recipe must be those things easily found in every pantry: oil, milk, eggs, breadcrumbs, aromatic herbs, garlic and onions;
C. The preparation must be simple, with only a few steps and a short cooking time.
A word of advice
Grow your own fruit and veg, or failing that only choose products that are organic or biodynamic. Limit your consumption of animal products. Be aware, be critical. Don’t settle for what you find in the nearest supermarket.
ONLY MAKE THESE RECIPES WITH ORGANIC INGREDIENTS.Images and content: all rights reserved. If you wish to publish text or photos, you must obtain permission from info@ecocucina.org
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Follow me @Ecocucina
- Spring garden: my Vignarola (scraps of beans, peas and artichokes) wp.me/pNMa6-4R 3 weeks ago
- Fruit recycling biscuits wp.me/pNMa6-4M 3 weeks ago
- Leek's fettuccine with walnuts cream wp.me/pNMa6-4E 2 months ago
- Three Eco-Recipes for Your Christmas Gifts wp.me/pNMa6-4w 5 months ago
- Polenta with leek and spinach leftovers and cheese fondue wp.me/pNMa6-4p 5 months ago
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