Live Well
September 2019

Reduce, Reuse… but Don’t Recycle

This summer, I spent a long weekend in Lake Placid, New York. At the end of my stay, I had to take the recycling and garbage to the local dump. I felt rather proud of myself as I separated my glass bottles from my plastic bottles from the newspaper and the aluminum tins. The woman explained to me that the facility used to get a good price for its recycling but, in recent months, the price had dropped. I later learned that while the United States has the best rate of plastic collection, the actual recycling rate is only 20%. The reason being that it is now cheaper to bury plastics in a landfill than it is to actually recycle it, especially since China is no longer accepting America’s recycling. You can read more about it in this interesting article.

As I’ve mentioned in previous blog posts, the more waste that gets dumped in landfills, the more methane is emitted into the atmosphere, thereby worsening our current climate crisis. According to the article mentioned above, landfills are the third worst methane emitters (after fossil fuel and livestock production and use). And, as noted by the United Nations Intergovernmental Panel on Climate Change, if we don’t address the climate crisis soon, global food supply will be severely affected. Read about it here.

The best thing to do at this stage is to focus on reducing the amount of waste we create and reusing whatever we can, rather than putting the priority on recycling. Here are a few things I try to do, aside from bringing my own bags to the grocery store and using a reusable water bottle:

  • Compost as much food waste as possible — a friend told me that she bought worms to put in her compost bin and they had a feast on her food scraps.
  • Try to reuse plastic wrappers, food storage bags and containers — or you can invest in beeswax wrap and glass food containers.
  • Don’t use plastic cutlery — read why here.


Cook Well

Sautéed Zoodles and Carrots

I’ve been wondering what to do with the abundance of zucchini in my garden and, after getting hold of a spirulizer, have been experimenting with a variety of zoodle (zucchini noodles) recipes. Zoodles are my new favorite summer food! In this recipe, I sauté them with carrots and onions and they can be served alongside rice pilaf. Of course, zoodles can easily be served in the place of regular noodles, or added to salads.

2 tablespoons extra-virgin olive oil
1 onion, peeled and thinly sliced
6 carrots, sliced in spirals through the spirulizer
4 zucchini, sliced in spirals through the spirulizer
Handful of basil, thinly sliced
Sea salt and freshly ground pepper
  1. 1. Heat the olive oil in a medium sauté pan over medium-low heat.
  2. 2. Add the onion and sauté until soft and golden.
  3. 3. Add the carrot and sauté until softened.
  4. 4. Add the zoodles and basil and sauté 2 minutes until heated through. Season with salt and pepper.



Articles of Interest:

The U.N. Intergovernmental Panel on Climate Change recently released a report noting that climate change is affecting the world’s food supply. Read about the report here

This is an interesting podcast on how climate change is affecting food security and, subsequently, migration throughout the world. CHECK IT OUT
And here is the LINK to the full article on farmers in Honduras:

I highly recommend this fascinating article on how institutionalized racism forced black Americans off their land in the 1950s and 1960s. READ ARTICLE

Finally, there’s scientific research that shows that processed foods are unhealthy. READ ABOUT IT

Find out if there is glyphosate in the foods you and your family eat: READ ARTICLE



Buy One, Get Another Book Free
I am pleased to announce that my second cookbook, Think Eat Cook Sustainably: 100 Recipes, plus Tips & Ideas for a Healthy World will be published very soon. If you pre-order now, you’ll get a free copy of my first cookbook Live Eat Cook Healthy: Simple, Fresh and Delicious Recipes for Balanced Living.