A Green Kitchen

I found a great article in National Geographic that went over  tips for a green kitchen.

First there are more reusable things in our kitchen trash that we realize.

Cracked drinking glasses,  jars, used plastic bottles, even eggshells can be reused to be a seeding pot.  You can also grow your own herbs in the kitchen, cutting back on some kitchen expenses too, instead of buying factory packaged “fresh” basil, rosemary or cilantro.  Also the article suggest to really learn when to peel.   Most peels of vegetables and fruits are edible and contain a lot of multivitamins.  

Also not peeling your fruits and vegetables also help reduce the waste produced in the kitchen.  Produce that don’t need peeling include citrus fruits, apples, grapes, guava, berries, apple, almonds, pears, peaches, kiwi, banana, and kumquat. Veggies that can be eaten with the peel on are potatoes, carrots, bell peppers, spinach, cabbage, lettuce, and celery. On the one hand, allow me to provide you with some tips on how to make these goods’ skins more appealing to the taste buds. You can have fried potato skins, slightly boiled carrot peels in your chicken sandwich, grated lemon peel mixed in dips, or dried and then mixed in sauces. Most peels of citrus fruits can be candied as well. Meanwhile, leftover peels can be used to clean several kitchen equipment such as lemon peels to clean tea kettle; remove greasy messes; and reduce bad odor. They can also be used as stock to boost soup and marinated recipes or use them for beauty recipes. You can toss peels that aren’t edible into the compost pit, and your plants will thank you for it.

While cooking here are a few tips to remember because being green is not only about reusing and recycling it’s also about energy conservation.

You can cover kettles and pans when boiling water or heating oil to avoid heat from escaping. Studies show that microwave ovens use up about 50% lesser energy than traditional ovens, so opt for this cooking equipment instead. You could also opt for slow cookers or small convection oven. For other kitchen cooking utensils, use non-BPA and non-plastic materials only to avoid toxic chemicals from getting into your food.  Certain foods such as noodles, corn ears, veggies, cheese and the likes can be cooked even when the stove is turned OFF so long as the water is boiling.

 

Source: http://www.thegreenguide.com/proven-and-tested-ways-to-keep-kitchen-wastes-low

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2 thoughts on “A Green Kitchen

  1. I realized that recently that I don’t need to turn on the stove until the very last minute. So I boiled the water and cook it and turn off the stove. And I leave the pot few minute on the stove as long as the water is boiling. Some people might think it is not a big deal, but I think it is wealth it. Small thing make big thing after a month! Also, I always eat unpeeled potato and sweet potato. I heard that peels contain more nutrients, so I eat most of veggies with peels. Yay.

  2. I really like this article. I agree with this a lot. Not just in the kitchen. I feel people generally don’t think of the conservation of energy, water, and gas as being green. There’s more than just recycling, specially when you stop and think that everything we do affects the planet.

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