The Green Teen Cookbook

The Green Teen Cookbook

Pam McElroy

Language: English

Pages: 144

ISBN: 1936976587

Format: PDF / Kindle (mobi) / ePub


Going green is hard to doespecially when it comes to food. There are acronyms to learn, labels to decipher, seasons to accommodate, and grocery stores to navigateand that's before you even turn on the stove! The Green Teen Cookbook cuts through the chaos and shows teens how to shop smarter, cook more consciously, and eat a healthier diet. And in addition to the 70+ incredible recipes (created by teens, for teens), the book also includes:
  • Illuminating essays about freeganism, flexitarians, vegetarianism, and more
  • Tips about how to shop on a budget and get the most out of what you already have in your pantry
  • A seasonal key that ensures the freshness of the recipes (and a minimal carbon footprint)
  • Photos for each of the 70+ recipes

Quinoa Recipes For Weight Loss: Health and Weight Loss Recipes

The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com

The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen

Primal Cravings: Your Favorite Foods Made Paleo

Das Cookbook: German Cooking . . . California Style

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

a hand-held blender and pass through a sieve for a fine Italian tomato sauce called passata. Leave chunky for more texture or cook for ten minutes less and blitz for a tomato soup... It’s up to you! Red wine sauce • 5 carrots • 2 large onions • 2 cloves of garlic • 2 sticks celery • 1 leek • 1 bottle of red wine • 2 litres veal or beef stock • 2 litres chicken stock • beef trimmings (optional) • dash of brandy (optional) • dash of port (optional) • bay leaf • sprig of thyme • sunflower oil •

lingers in your nostrils. You can cook it and eat it yourself, and it will make you feel great . You’ve achieved something with your day, after all. Look after yourself! Your body will thank you for it, and your soul will too. Now is your chance. Experience... Explore… Excel! Luncheon stuffed mushrooms by Kim Simpson ‘I love cooking stuffed mushrooms because they don’t require too much preparation. They are a good way to use up any old bits of veg you have lying around, and because they’re

is relatively easy to make. The trick is not to overcook the quail!’ Ingredients serves 2 • 2 quail (ask your butcher to spatchcock it) • 2 bunches of cherry tomatoes on the vine • 2 King Edwards or other big potatoes • 1 packet of purple sprouting broccoli • 3 cloves of garlic, chopped and 1 clove of garlic, crushed • 2 sprigs of thyme • 1 sprig of rosemary • 4 sage leaves • good olive oil • a knob of unsalted butter, • salt & pepper Preparation method Pre-heat the oven to 180°C.

minutes. Spoon the chilli con carne mixture into bowls. Sprinkle a few of the leftover fresh basil leaves on top and put a handful of tortilla chips on the side. Serve with rice. Ingredients serves 4 Chilli: • 2 carrots • 3 garlic cloves, chopped • 1 courgette • 1 white onion • 1 red onion • 2 cans plum tomatoes • 1 can red kidney beans • 500g lean mince meat • 1 yellow, orange or red pepper • 200g chestnut mushrooms • butter Seasoning: • 3 pinches salt • large sprinkling ground

economy, which may mean you get that money back easier, so you’re really helping to support yourself. It preserves green spaces from development and it cuts out the middleman. W hy give faceless supermarkets all the cash? Why not instead meet someone who cares about the food they’re growing because it’s their livelihood? Giving local farmers money directly restores the balance of consumer to supplier and means that you have a personal human interaction with someone, instead of a robot voice

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