BOOK REVIEWS
Waste-Not-Want-Want Muffin Recipe Choose a TIRED SWEET POTATO, VEET, OR ZUCCHINI and add WILTING HERBS to make these muffins your own. Serves 12. Ingredients ½ cup coconut or olive oil, plus extra oil for greasing 1 cup flour (chickpea, buckwheat, brown rice or whole wheat) 1 tbsp baking powder ½ tsp salt 2 eggs 1 cup milk (nut or dairy) 2 tbsp finely chopped parsley 2 scallions, including the green tops, finely chopped (about 3-4 tbsp) Freshly ground black pepper to taste 1 ⅓ cup grated carrots (about 2 carrots, skins left on) ½ cup cheese, grated or crumbled - Cheddar, Feta or Parmesan Preheat oven to 400 degrees F; grease a 12-hole muffin pan. Com - bine flour, baking powder and salt in a mixing bowl, and set aside. Lightly whisk eggs and milk together and stir in parsley and onions, add oil and pepper; pour egg mixture into the flour mixture and stir until thoroughly combined; fold in carrots and cheese and divide evenly into the muffin holes. Bake 15 - 20 minutes until golden brown and a skewer is inserted and comes out clean. Leave muffins in the tray to cool for 5 minutes, then run a knife around each muffin to loosen it before turning in out onto a wire rack. Best eaten warm, they can be stored in an airtight container in the fridge for up to one week. Reheat in 300 degree F oven for 5 minutes before serving. Alyce Ortuzar is a freelance medical and social science researcher, writer, and editor living in Montgomery County, Maryland. She runs the Well Mind Association of Greater Washington, a holistic medicine information clearinghouse that focuses on environmental and nutritional influ - ences on our mental and physical well-being. For five years, she edited the U.S. Surgeon General’s smoking and health reports. She can be reached at (240) 531-2875.
My Zero Waste Kitchen: Easy Ways to Eat Waste-Free
By Kate Turner 2017: DK; Illustrated edition 72 pp; $5.99 ISBN-13: 978-1465462299
Having a zero-waste kitchen means buying less food in the first place, reusing whatever you can however you can, and throwing less away.
Reduce, Reuse and Recycle are key. ~ Excerpt, My Zero Waste Kitchen
The useful tips and diverse recipes that fill this lovely book make it a real kitchen helper by reducing kitchen waste and trash. Using just about everything on hand, the instructions show how nutritious fresh fruits and vegetables can still taste good while lasting longer. Recipes include a banana peel cake, recycling leftover mashed potatoes into potato cakes or a tasty pie topping, and reviving a stale cake by making it into a refreshing milkshake. Soaking the stems of wilted leafy greens in warm water for ten to fifteen minutes might revive them. If not, then feed them to the soil by burying them as compost along with other food scraps. The author’s underlying paradigm is “how a few small changes can make a big dif- ference.” Her examples include replacing disposable aluminum foil with reusable alternatives, such as silicone baking mats. And rather than throw out old kitchen sponges, “revive them and kill any linger- ing bacteria by soaking them and then zapping them in the micro - wave for a couple of minutes.” If the quality of the water coming from the kitchen faucet raises concerns, look into a countertop filter. This book also includes instructions for growing potatoes “from old spuds and the scraps normally thrown away”. (For additional information, the author suggests looking up www.dk.com, and www.dk.com/our- green-pledge.)
The world needs your book
The GardenDC podcast is all about gardening in the greater Washington, DC, and Mid- Atlantic area. The program is hosted by Kathy Jentz, editor of Washington Gardener Magazine, and fea- tures guest experts in local and national horticulture. The latest episodes include interviews with experts on boxwood, bay-wise landscapes, persimmon trees, and viburnum. You can listen online at https://washingtongardener. blogspot.com/ or wherever you get your podcasts — Spotify, Apple, etc.
Make it bloom with the help of a professional writer and coach, who will honor your vision, sup- port your strengths and guide you through every step with detailed attention and compas- sionate honesty. Get started now! Carol Burbank, PhD cburbank@storyweaving.com storyweaving.com
The Urban Garden: 101 Ways to Grow Food and Beauty in the City By Kathy Jentz and Teresa Speight Published by Cool Springs Press/Quarto Homes Available Now Order it today at: https://amzn.to/3yiLPKU
https://washingtongardener.blogspot.com/
PATHWAYS—Spring 24—75
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