ZERO LOW WASTE FOOD

[ IN THE ZERO | LOW WASTE FOOD ]

The main problem of our world is the huge amount of plastic waste. You can find it in the ocean, in the forrest and in the soil. Every single product is wraped into several layers of plastic and we throw it away after a short time of use. Not every plastic piece can be recycled and to produce plastic we need a lot of energy, water and oil – too much. In a self sufficient tiny house its not possible to recycel the plastic and so it’s needed to reduce the plastic waste in our daily life.

If you think about your food and the production you also notice that you know nothing about the products you buy. The companies can add different elements and don’t need to explain what’s inside our food or how they produce it. And we drink and eat it. For sure I cant produce all my food on my own but I can do a lot and replace step by step few things.

Baked Vegetables | seasonal and zero waste

In the summer we have the whole palette of fresh vegetables – paprika, zucchini, tomatos, brokkoli and a lot more. I buy the vegetables on the market without any packaging and put them in the oven. Olive oil, salt and spices like chili, pepper, curry and fresh herbs give them a phantastic taste. On the top I give some fresh feta cheese and micro sprouts.

Asia Bowl | vegan and low waste

Now its summer and I love it. I can work in my tiny urban garden and enjoy the warm temperature. I try to buy food without plastic as much as I can and hope that the few little steps in my daily life change something.

Porridge and seasonal & regional food | replacement for products from another countries


I knew only regional and seasonal fruit and vegetables in my childhood that was seldom packed in plastic and from own garden or was got freshly from the market. Today in memory of this old and nice time I have buy rhubarb on the market and cooked with apples and a lot of sugar to a fascinating compote. In addition I made hot Porridge from roasted oatmeal, raisins, nuts and cinnamon.

While eating I had to think about how much water is used just for the cultivation of fruit which grows in warm countries in monoculture on gigantic areas, so that we can eat any fruit at every season. This kind of agriculture causes lowering of the groundwater level and becomes to a problem for the regional population which suffers under the lack of water. Just not to be a part of these direct interlinking, is it worth to eat mainly regional and seasonal food.

Potatoes with curd | seasonal and zero waste

The autumn bring us the potatoes and you can find on the market old species with a phantastic taste. In the conventional market you can often find only one or two different kind of potatoes which are packaged in a plastic bag. But you should try the old ones which are grown by the farmer near your home town. I love to visit street markets where the farmer present their products and try the one I don’t know yet. If you find a kind with a great aroma you only need a little bit of high- qualitiy olive oil and good salt and you have a tasty meal.

Water with peppermint from my garden | replacement for water in plastic bottle



Ginger Beer | replacement for non bio and non vegan product with low waste

The fermentation is the main biological process in the production of your own ginger beer. During the fermentation the organic elements are enzymatic converted into acid, gas and alcohol to made food durable.

At first you make the “ginger bug”.

Ginger bug:

100g ginger
100g sugar
water

Instruction:
1. Give 2 tablespoons of ginger unpeeled and well hacked together with 2 tablespoons of sugar in a preserving glass. Admit water so that the glass is not completely filled half of it.
2. Close the glass with a coffee filter to protect your bug against fruit flies and once a day swing the glass. As soon as vesicle will form between the ginger little pieces it time to feeding.
3. To feed your bug give 1 tablespoon of hacked ginger and 1 tablespoon of sugar to the bug and mixe it until the sugar resolves. The next day repeat. Fed as long as until you can watch bubbles, i.e. till all 5-10 seconds a vesicle to the surface rises – then is brewing day!

For the beer:

100g ginger
500g sugar
2L water
peppermint
2-3 lemons
ginger bug

1. You grate the ginger with the grater.
2. Dissolve the sugar in 2l water in a big pot (6L); 15 minutes allow to simmer.
3. Pull the pot of the cooker and add peppermint and lemon juice; 15 minutes infuse.
4. The syrup strain off by a moist cloth; Add 3l of very cold water and unterstir the ginger bug.
5. Fill it in five clean bottles and place it at a warm place for the fermentation.
6. Control daily the pressure in the bottles and if necessary carefully give up. There is acute danger of explosion. Occasionally try sometimes and as soon as the desired taste exists put it into the fridge.