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Low Impact Month: Week 3 (Vivian)

Cover photo with garbonzo beans, hummus, and soaked almonds, all in glass jars.

Can you believe we’re at week 3 already? Week 1 is about  my expectations and why I wanted to transition to a Low Waste lifestyle. Week 2 is about my essentials and the changes I made. For week 3, I’ll be sharing my thoughts on what I’ve enjoyed most and least during the Low Impact transition.

What’s one change you’ve enjoyed during your Low Impact transition?
Lately, I’ve enjoyed making my own food. So far, I’ve made hummus and almond milk, both of which are simple to make at home. Best of all, you can buy most of these ingredients plastic and waste free. They also turned out better than I expected.

To make the hummus, I used garbanzo beans, garlic, water, salt, lemon juice, and olive oil. The only plastic waste produced from the homemade hummus was the plastic bottle of the tahini sauce. I only had to buy the garlic and garbanzo beans, which were luckily available in bulk.

To make almond milk, all you need is water, honey (to sweeten), and almonds. I also bought these ingredients in bulk. The leftover almond pulp can be dried in the oven and use as almond meal.

Ingredients for homemade hummus: Tahini, olive oil, salt. I don’t have a food processor or a big blender, so I used my roommate’s Magic Bullet.

Ingredients for homemade hummus: Tahini, olive oil, salt. I don’t have a food processor or a big blender, so I used my roommate’s Magic Bullet.

Homemade hummus in glass jar

My homemade hummus!

Squeezing almond milk from a cloth reusable bag

After I blended my soaked almonds with water, I put it in my cloth ECOBAGS and squeezed for the almond milk. I don’t have a cheese cloth, but my reusable bag worked perfectly.

Homemade almond milk in glass jar

Ta-da, my almond milk!

Homemade smoothie with almond milk

Made a mango apple smoothie with my almond milk.

What’s one tip you would give to someone who wants to start making their own food?
My suggestion is to take it easy and find what you’re interested in making at home. Making your own food can be more affordable and healthier. It’s also fun because you can experiment and customize each food to your liking. I love garlic so I made sure to add extra cloves to my hummus for a stronger flavor. I also rarely follow an exact recipe and don’t measure anything out to the T (unless I’m baking). If you fail the first time, that’s okay! Keep trying and trying until you get that “perfect” flavor and texture. Don’t stress about the small stuff and just have fun with it.

What’s one thing you did not enjoy about the transition?
I didn’t enjoy seeing all of my food waste and giving up some of my favorite snacks & food. There were some snacks and food I intentionally didn’t buy because of their excessive and unnecessary packaging. I knew I would feel really guilty if I bought them. However, with the new mindset, it lead me to making my own food and finding other options. It’s not the end of the world and I was able to compromise and try new things. I’m still human and there are some snacks I’ll never give up like my Asian snacks and Lays Ketchup chips (best chips ever).

Day 15

Day 15

Day 17

Day 17

Day 19

Day 19

What ended up in my plastic container?

Packaging from Lay’s Ketchup chips, clothes from online, receipts, wax-lined paper from an ice cream cone, Asian dumplings, eyeliner, toothpicks, sample cup, gum wrappers, and frozen fruits

From left to right, top to bottom: packaging from Lay’s Ketchup chips, clothes from online, receipts, wax-lined paper from an ice cream cone, Asian dumplings, eyeliner, toothpicks, sample cup, gum wrappers, and frozen fruits

Some of my waste included food packaging I bought before I started the Low Waste transition.

Cheers,
Vivian

1 Comment

  1. Pingback: Low Impact Month: Week 4 (Vivian) | tinycaravan

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