CLOSED LOOP COOKING | Plant-based, low waste.

Lemon Cucumber + Heirloom Tomato Salad

August 1, 2019 by hawnuh lee Leave a Comment

Summer time calls for simple, flavorful meals. Sunshine packed salads are my favorite way to celebrate the season. How can one pass up the call of lemon pepper cucumbers from your local farmer’s market stand as you walk by? Or leave behind a single plump, heirloom tomato, enticing you with an array of rich color and sweet flesh? Side note, should I write romance novels? Ode to a juicy fruit… Anyway, cucumber and tomato are two of my favorite summer produce finds and in the spirit of low impact eating, you can consider it a rightful duty to eat your weight in plentiful veggies.

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Nutty Banana Peel Vegan Muffins with Dark Chocolate

July 8, 2019 by hawnuh lee 10 Comments

You read that right. Banana p-e-e-l muffins. Don’t worry, I was incredibly apprehensive myself. I was unsure until I had an actual bite and realized I had something pretty tasty on my hands! This recipe makes 12 muffins and they disappeared off the counter in two days. Pretty impressive for a scratch recipe with very little reference material. Yeah, apparently not many folks think “banana peel” is a qualifying ingredient. Well thankfully my taste testers held out and believed in these nutty banana peel vegan muffins with dark chocolate! (Also, yes these are vegan! Woo!)
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Sustainable Small Business with Moji Igun

June 24, 2019 by Maia Welbel Leave a Comment

Photo courtesy of Moji Igun

Moji Igun is the founder of Blue Daisi Consulting, a company that provides services for small businesses who want to be more sustainable but aren’t quite sure where to start. Her mission is to help businesses identify where their business and sustainability goals align and create strategies to achieve both.

Blue Daisi officially launched in January 2019, but Moji had been garnering her passion and expertise for years before that. She says she knew she wanted “to help save the planet” since she was a kid, but didn’t know what that looked like as a career path.

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Herb Scraps Chimichurri

June 21, 2019 by hawnuh lee Leave a Comment

Does anyone else buy an entire head of cilantro so you can pull 1 – 3 sprigs off to garnish something? Then think to yourself, I’ll figure out what to do with the rest, I’m vigilant! Every. Single. Time. Without fail. Well no more folx! No longer shall you painfully watch as that cilantro bundle withers and turns into a mushy green slime in your fridge. Because now we’ve got an awesome, use-it-up herb scraps chimichurri that is perfect for that excess cilantro or just about any other leftover herbs you have. It is incredibly flavorful, a little spicy, acidic (this gal LOVES vinegar) and perfect to top off roasted veggies, pasta, as a marinade, maybe a spoonful by itself… you get the idea.

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Clean-Out-The-Fridge Veggie Bowl

June 4, 2019 by hawnuh lee Leave a Comment

If you haven’t read our latest guest post with Rachel Wood, of REAL(est) Health you can catch up over here! Rachel got real about eating whole foods to reduce food waste and shared one of her easy, go-to recipes to get started! You most likely have everything handy for a clean-out-the-fridge veggie bowl and honestly, who doesn’t need to clean out the fridge? This is an awesome, mix-n-match formula for those nights when you have a bunch of produce slowly wilting in the crisper and very good intentions. Not only is this a great use-it-up approach for cooking produce, it’s a great practice in improvisational cooking! Leave room to experiment in the kitchen–you’ll become a better cook and that creativity will pay off.

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