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Earth Day

Earth Day should not be limited for just one day, this is a day we should celebrate and embrace every day. Taking care of it is our responsibility as humans and doing our best to reduce or impact and carbon footprint should be a priority for every single one of us. After all we only have one right?



This year I'm celebrating World Earth Day with an epic blue @rawnice spirulina smoothie bowl! And by reminding myself a my 2019 goals of reducing my carbon footprint by reducing waste and plastics, reusing and recycling, more walks over motor transport and of course eating more plants! This month Im on a mission to achieve a zero waste kitchen by replacing all my kitchen accessories for 100% sustainable and fair trade products. I'm also sourcing my food from markets which avoid the over use of plastic and getting my grains, spices and legumes plastic free by bringin my own refillable bags and jars. One of my favourite kitchen accessories are my coconut bowls by @coconutbowls (I got mine here, but always try sourcing them locally for a more environment friendly product!) made from discarded coconut shells, they are so pretty and make every recipe feel more natural and special! I will keep posting my kitchen updates towards a more sustainable kitchen and moving into a more sustainable lifestyle. What are you doing to keep Earth green and clean?


Mermid Bowl Recipes


Serves: 2

Prep Time : 10 min


Ingredients

  • 3 frozen bananas

  • 1 tsp blue spirulina

  • 1/4 cup unsweetened coconut milk

  • toasted coconut flakes and quinoa puffs to top


Method


  1. Add banana, spirulina, and coconut milk to a high speed blender and combine until you get the perfect nice cream texture. ( This may take about 5 min and might require to use a spatula to scrape the sidesa few time to ensure everything is mixing properly.)


TIP:To toast Coconut flakes simple preheat oven at 200C/350 , add one cup of coconut flakes to a baking sheet spread evenly and bake for 5- 8 min checking and flipping constantly to avoid burning.

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