We’re off to Austria skiing in a couple of days ⛷ And what to do with all the little leftovers here and there in the fridge? A lunch bowl of course! Cooked quinoa, kale (massaged w lime juice + olive oil), lacto fermented purple cabbage, shredded white cabbage, 1/2 avocado, radish sprouts, hummus, fried haloumi, toasted sunflower seeds, parsley + a dressing made of tahini, avocado, hemp seed oil, sea salt, chili flakes and water.
I have also been chooping up kale and bananas for the freezer – great for smoothies! Because I know we won’t be able to eat it all before we leave Apart from freezing veg + fruit before it goes bad, my best tip is to avoid buying too much food at a time. Buy only what you KNOW you’ll need!
What’s your best tip for not wasting/throwing away food?
dagmarskitchen (Sonja Dahlgren) shared and selected for #food in Exquisite Category.