The Conscious Kitchen
Fair Winds Press (Verlag)
978-0-7603-9022-1 (ISBN)
Immy Lucas of popular YouTube channel Sustainably Vegan empowers you to embrace seasonal, plant-based eating and other low-impact practices to create your own conscious kitchen.
We all want to make a difference in the fight against climate change. We all want to live on a healthier planet, have healthier homes, invest in a healthier future. But going fully zero-waste, living off-grid, or completely abandoning fossil fuels isn’t easy, affordable, or even possible for many people. For the average consumer who just wants to do a little better, where to begin?
For Immy Lucas, the answer is clear. Since our food system is one of the most high-impact, wasteful areas of modern life, the path to a more sustainable future starts in the kitchen. In The Conscious Kitchen, Immy provides you with the starting tools you need to create a more sustainable kitchen in your own home by rethinking the way you source, prepare, cook, store, and dispose of food.
Rooted in a strong foundation of seasonal, plant-based eating, the book is all about how small steps can have a big impact. How switching to a more seasonal way of eating, being a more considerate shopper, investing in traditional skills like pickling and fermenting, and considering alternative uses for food scraps and leftovers can help improve the health of your home and, ultimately, the health of the planet.
In The Conscious Kitchen, you’ll discover:
A guide to year-round seasonal eating with more than 30 plant-based recipes
Food preservation recipes and techniques based on traditional skills like canning, preserving, and fermenting food
Strategies and recipes for cooking with food scraps and leftovers
Ethical shopping and food sourcing guidelines
Easy food storage and organization hacks to help your stores last longer
An overview of composting techniques and how to use compost to start your first kitchen garden
And more!
Eminently practical, approachable, and ideal for beginners, The Conscious Kitchen is the perfect book for climate advocates, vegan cooks, homesteaders, zero-waste warriors, and anyone interested in taking their first steps into the world of more sustainable living.
Immy Lucas is the creator behind the popular Youtube channel and Instagram handle Sustainably Vegan. Drawn to environmental issues and education since childhood, her mission is to help and inspire people to live as low-impact as possible, from learning how to DIY their own hair products to shopping unpackaged to lobbying local government to change. Immy’s work is all about finding small ways to alter our behavior over time, using habit change and easy swaps to get there. Her work has been featured in media outlets like Marie Claire, The Evening Standard, and the BBC.
Introduction Chapter 1: Sourcing, Seasonality, and Sustainability
Chapter 2: Storing Food
Chapter 3: Fermentation and Other Food Preservations
Simple Sauerkraut
Scotch Bonnet and Sweet Pepper Hot Sauce
Pickled Red Onions
Chapter 4: Eating Seasonally in Spring
Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts
Orzo with Fresh Herby Dressing and Crispy Tempeh
Zucchini and Swiss Chard Vegan Frittata
Spring Garden Pasta
Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens
Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing
Spring Risotto with Fresh Peas
Chapter 5: Eating Seasonally in Summer
Fresh Pea and Zucchini Salad with Homemade Focaccia
The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard
Flatbread with Tomato Confit and Fresh Basil
BBQ Tempeh Burger with Homemade Slaw
Sweet Chili Sauce
Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread
Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella
Chickpea Pasta Salad with Dill and Fresh Pickles
Chapter 6: Eating Seasonally in Autumn
Mushroom Stoop with Parsley Dumplings
Vegan Full English Breakfast
Beet Tart with Orange Zest
Seasonal Chili with Pumpkin and Dark Chocolate
Creamy Pumpkin Gnocchi with Veggie Sausage and Sage
Baked Squash with Cinnamon, Star Anise, and Harissa Couscous
Apple and Blackberry Crumble
Chapter 7: Eating Seasonally in Winter
Caramelized Onion and Mushroom on Butter Bean Mash with Parsley
Mushroom and Lentil Lasagna
Store Cupboard Shepherd’s Pie
Nut Roast with Cranberries and Walnuts
Baked Sweet Potato, Chickpea Salad, and Tahini Dressing
Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia
Chapter 8: Reducing Food Waste: Cook with It
Leftover Fried Rice
Inauthentic Arancini
Vegetable Peel Broth
Onion and Garlic Powders
Apple Cider Vinegar
Candied Lemon and Orange Peels
Lemon Salt
DIY Lemon or Lime Vinegar Cleaner
DIY Citrus Essential Oils
Citrus Peel Potpourri
Chapter 9: Reducing Food Waste: Compost and Replant It
About the Author
Index
| Erscheinungsdatum | 01.10.2024 |
|---|---|
| Zusatzinfo | 100 color photos |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 726 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Freizeit / Hobby ► Heimwerken / Do it yourself | |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie | |
| ISBN-10 | 0-7603-9022-3 / 0760390223 |
| ISBN-13 | 978-0-7603-9022-1 / 9780760390221 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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