Zero Food-Waste, Healthy Fried Grain


Easy, Healthy Fried Rice

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Video taken from the channel: Sustainably Vegan


4 Levels of Fried Rice: Amateur to Food Scientist | Epicurious

Video taken from the channel: Epicurious


Meal Prep for the Week | Zero Waste Breakfast | Lunch + Snacks

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EASY VEGAN MEALS // low waste & healthy

Video taken from the channel: Gittemary Johansen


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Video taken from the channel: Fablunch



Video taken from the channel: Sustainably Vegan

In fact, if you have a little leftover rice and some leftover veg in the fridge, you’re primed for a fast, fresh fried rice dinner — tasty, filling and no food waste! In fact, the more leftovers and random ingredients you have, the better your fried rice will be. Eggs, chicken, veggies, nuts or seeds, you name it, you can make. Push the rice aside and pour in the egg leaving till nearly set.

Add the rest of the soy sauce and toss all together with the “rice”, eggs and vegetables till well combined. Add salt to taste. Mix through the chopped herbs just before serving; Serve with a fried eggs, cucumber and chopped chilli’s in soy sauce. Heat rice in microwave following packet instructions.

Meanwhile, lightly spray a wok or large non-stick frying pan with oil and heat over high heat. Add egg and swirl to evenly coat wok. Cook for 1 minute or until firm. Slide egg onto a chopping board.

Roll up tightly then slice thinly. Lightly re-spray wok with oil and return to high heat. Fried rice has such a distinct flavor, and I think it’s just as good the un-fried way.

This is also such a good way to use up any cooked brown rice you have leftover from other dishes. This dish is full of healthy fiber, protein, good fat, and good carbs, and is loaded with vitamins, minerals, and antioxidants. Heat sesame oil in a skillet, and cook garlic until softened. Add the chicken, salt, and pepper, and sauté for 5 minutes. Add the carrots and broccoli, and sauté until tender.

Basic, easy and fast, this stir-fry is a tasty way to use up leftover rice. Make it a heartier main dish by stirring in a bit of cooked protein, such as thinly sliced pork or beef, diced chicken, or baby shrimp. To change things up, swap the frozen peas for sliced snow peas, sugar snap peas, or tender asparagus tips.

DIRECTIONS. Heat 1 tbsp oil in pan and sauté mushrooms until browned. Remove from heat.

Heat remaining oil in pan and add rice. Add egg and mix until rice is thoroughly coated with egg. Cook for. In a saucepan, combine rice and water.

Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Tips For Making The Best Fried Rice: Ok, let’s get right to it. Here are the important things I have learned over the years about how to make the best fried rice.

1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice. Rice milk, cooked rice V Rice milk, no-cook V Soy milk V. Bread and sourdough.

Breadcrumbs V Eggless sourdough pasta V Pizza dough Veg, V-able Soft pretzels V Soft sourdough pretzels V Sourdough bread V Sourdough chocolate cake V Sourdough crackers V Sourdough pancakes Veg.

List of related literature:

The process avoids the problem of “enriched” rice, where vitamins are coated onto the grains and a lot of the goodness tends to wash off in the cooking.

“Since Eve Ate Apples Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea” by Margaret Visser
from Since Eve Ate Apples Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea
by Margaret Visser
Grove Atlantic, 2010

This makes the rice cook up faster and softer, and it’s more shelf­stable, but this process also removes much of the fiber, protein, and other nutrients, as well as flavor.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

The preparation of fried rice provides an ideal milieu for bacterial growth.

“Medical Toxicology of Natural Substances: Foods, Fungi, Medicinal Herbs, Plants, and Venomous Animals” by Donald G. Barceloux
from Medical Toxicology of Natural Substances: Foods, Fungi, Medicinal Herbs, Plants, and Venomous Animals
by Donald G. Barceloux
Wiley, 2008

This makes the rice cook up faster and softer, and it’s more shelf-stable, but the process also removes much of the fiber, protein, and other nutrients, as well as flavor.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

This consists of fibre, B-vitamins, protein and fat, and is the most nutritional part of the rice.

“Poultry Production in Hot Climates” by Nuhad Joseph Daghir
from Poultry Production in Hot Climates
by Nuhad Joseph Daghir
CABI, 2008

It is common for contemporary Asian people to emphasize the use of white rice, for instance, over whole brown rice, despite the fact that Japanese folk healing advocates the use of brown rice, azuki beans, and miso for practically all diseases.

“The Way of Herbs” by Michael Tierra
from The Way of Herbs
by Michael Tierra
Pocket Books, 1998

More nutritious than any other type of rice, it is the only form that contains vitamin E. It has a nutty flavor and chewy texture.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

In Vata types, whole rice (brown) is excellent for constipation; it lowers cholesterol and tends to block development of kidney stones.

“Timeless Secrets of Health and Rejuvenation” by Andreas Moritz
from Timeless Secrets of Health and Rejuvenation
by Andreas Moritz
Ener-Chi Wellness Press, 2007

Whole “brown” rice is mainly popular as a “health food” in western countries.

“Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits” by T. K. Lim
from Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits
by T. K. Lim
Springer Netherlands, 2013

Studies have shown that cooking rice in eight volumes of water, the excess of which is then discarded, leads to loss of about one-third of the minerals and half of the vitamins.

“Chemistry and Technology of Cereals as Food and Feed” by Samuel A. Matz
from Chemistry and Technology of Cereals as Food and Feed
by Samuel A. Matz
Springer US, 1991

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • If I buy organic I need to know what companies are truly organic I suspect that some of the new companies are not telling the truth.

  • Great video! Never, never, never store tomatoes in the fridge. They will turn mealy and tasteless. Store apples in a bowl on the counter away from other vegetables and fruits; otherwise, their ethylene gas will cause all to spoil more quickly.

  • for Nr. 42: you don’t have te freeze herbs in an ice cube tray or with water, simply chop and put them in a tiny container. You can easily separate them with a tea spoon, or if you don’t mind, with your fingers, if you need a pinch of herbs

  • love these ideas thank you for sharing. it would have been better/easier for the viewer to remember all the tips if they were kept in groups. I.e all the info on bread talked about at once vs sprinkled throughout the video. Also “sell-by-dates” have absolutely nothing to do with when the item will spoil by. it is ONLY for stores ; its (as the name implies) the DATE that the store has to SELL that item.

  • You are wonderful, really! I’ve been trying to lead an eco-friendly life for a long time but the quarantine inspired me to take it to the next level. Your videos are really helpful and informative. Also, you seem to be such a kind person! All best for you xx

  • I love going to a supermarket and finding strawberries pase their “best before” because they’re always perfectly ripe then and taste the best ��

  • Thank you for speaking up for the guilt us disabled people carry for buying the chopped stuff! My mom would prefer to just go without and I’d rather she eat something healthy and recycle the plastic than let the guilt over the plastic get to her. She just doesn’t have the hand strength for chopping and peeling anymore

  • Amazing video! I’d add freezing slices of ripe bananas and making the most delicious ice cream in the blender within seconds! I couldn’t believe how creamy and sweet it turned out to be. Have a try!
    Thanks for your great work Immy!

  • Your channel is one of the best to lead a zero waste life. Can you please tell me whether the kitchen appliances such as food processors, blender are recyclable

  • I freeze whole tomatoes if I’m not going to use them all. When back out of the freezer, run them under warm water and the skin comes right off. Not particularly good for salad, but great for soups, stews, or chili. Grape tomatoes can be frozen for a couple of weeks. They are okay on salad if still half frozen. Try one.

  • I find that shredding store bought rotisserie chicken tastes better than using something like chicken breasts on fried rice. Just from my experience at least. �� And definitely add eggs!

  • I loved it! My only suggestion would be adding the spices before the lentils to ‘wake them up’ and then let the lentils cook in all of that flavour. Believe me, it’ll make it even tastier even if it has just two spices (:

  • Fantastic! Thanks for all these great tips. When I’m done meal prepping for the week, I’ll often have left over veggies that I didn’t completely use up, so I’ll usually make a quick tofu scramble or bean stir fry, then like you, individually portion out meals from that and freeze them, to eat on the weekend. It’s helped make having food on hand on the weekends a lot easier too!

  • May I add, share with a friend, family member, or neighbor! If you have extra ingredients or meals, share the love with someone who will enjoy and use it up! And if you buy something for the fiirst time and didnt like it, share that, too! Someone will like it!! ❤��❤

  • I have a “reverse” tip of n°52: if you see fruit growing on your neighbours’ trees that they are not bothered about picking, ask them kindly if they’d be happy to let you take it if they don’t want it. My neighbours had apple and plum trees that had been planted by people before them, and they had no interest in them, so they encouraged me to take what I wanted! Countless free plums and apples ������

  • It is better to stir fry your spices into the onions. It releases something in the spices. This is how they do it in India. I recommend it. Just some FYI.

  • Love this!! I have been using OLIO extensively as all the food on there (either from individuals or businesses) would have gone to waste otherwise:( and it’s FREE!!! I’m also using Plant Jammer and I absolutely love the recipes in there:) thanks so much for sharing all of this, lots of good tips in there!

  • Also you can put the steal bread in the microwave for a very short time (like 15 seconds) and it will become soft again! (Only works once tho!)

  • I love to buy organic but it is so expensive so many of what I have at home to cook a nice meal are from the clearance rack which saves me tons of money, I’m still alive and still buying past the due date or best by,I just post a video with some finds at the discount store that will last me for more meals, have a good day everyone!

  • It is quite easy to not waste food when you don’t have a lot of money but also some of these things aren’t possible without money. E.g. I only have a very small freezer and can hardly freeze more than 1.5 kg of Veggie and an ice cube tray and veggie boxes have way too much for me to consume.
    When I have really ripe lemons I squeeze them and freeze the juice in seperate ice cubes, that way you can defrost it in portions. I also grow herbs on my balcony which is just amazing. The dried bred and the end bits that I don’t enjoy go to my horse, she really enjoys the treat.
    I will try the spring onion one though!

  • My recent discovery: you can eat banana peel! I chop them up and put it in veggie burgers for a bit of sweetness but there’s also an recipe for chutney I found online. And one day I’ll get around to making vinegar but it seems a bit complicated for now.

  • These tips sounds really useful. So much interesting and thought-provoking infos and ideas. Thank you very much. And you’re a good presenter. It was a pleasure to hear through this.

  • I’ve just discovered your channel, and I already love it! No useless blabla, really good tips never seen on another channel or videos about zero waste! Love from France!

  • I don’t peel the courgettes or carrots when I’m using them and I also have the habit to eat potatos with the skin (I find them tastier that way). Usually I leave the skin of most vegetables, I really don’t mind. I peel slightly the stem of the broccoli so it can cook properly and it’s softer to eat it. Peels of lemons and other citruses, I usually add them to my tea or blend them with salt to season the food. If I don’t feel like eating the stem of the herb, I add it to the soup. When I cook rice I throw the whole clove of garlic with skin on, my grandma taught me that. I found a recipe for orange cake that uses the whole orange, so I have been doing that recipe ever since. Love the tips! ❤❤❤

  • Tip learnt from office work where there are always pastries kicking around. Microwave a stale pastry (doghnuts, croissants, yum yums, cookies whatever) for 5 to 10 seconds to give it some moisture and fluffines back.

  • I’ve been checking the Riverford food, and half of their vegs and fruits are not local, but from Spain, Italy, France and others… I am new in the sustainability world, and after doing a little bit of research it seems that there is no place where all the vegs and fruits are 100% local, not even close. Am I right? Or is there something I am missing? Can somebody help? Thank you a lot.

  • This is awesome! Something I do is keep my receipt from the grocery store and pin it to the fridge with a magnet. I then cross things off as I eat them. Helps me remember what I have so I don’t let things go bad. It’s also useful because I live with a lot of roommates, so it’s hard to see what’s mine in our crowded fridge if I don’t have a list.

  • I used the idea of making refrigerator pickles. There was a sale on cucumbers so for $2 I was able to make 3 pints of delicious pickles! It was so easy to make! What a great snack or side dish!
    Now I’m going to try pickling other veggies this season. Thanks!

  • Another one for the lemon, have a go at trying to eat the inside pulpy stuff and using the peel to clean your hands after a greasy meal. Arab style. I feel like it’s not for everyone, I have been eating lemons raw my entire life, and so have my family members. But, after you squeeze out all the juice find a corner that you can separate the lemon itself from the peel (lemons look like oranges when peeled) take it out and eat it, then clean your hand with the peel. Then compost the peel or chop it up and add it to your dishwashing liquid. Later you can take out the lemon peels when needed from the dishwashing soup, de-grease your stove top for a good cleaning, rinse it off (from soap and grease) and throw it in the compost.

  • Since you weightlift, you may want to check out a very recent video by avantgardevegan….he used to weightlift, and just did a whole vegan food prepping video.

  • I’m a student and I meal prep. I’ve found it hard to make my meals 100% plastic free, so I appreciate your videos as they give me plastic free ideas for this upcoming sesmester.:)

  • I like to use my broccoli stems for stir-fries. It gives an extra crunch:) Also for anyone feeling “lazy” or is simply short on time, you can use nut butters to blend with water to make a quick nut milk without the plastic.

  • this was beautiful, thank you so much �� I just saw a video the other day, you can also dehydrate your veggie/fruitpulp and use it as a plant based meatsubsitute. If you don’t use all of it, just store it in an airtight jar.

  • We make saag and add broccoli to it and we use the stems along with the crown, i think the stems give out more flavor than the crown, same with mustard greens too. I would however leave the vegetable scrap alone though.

  • Be careful when using broccoli and asparagus to make vegetable broth as they can tend to overpower the flavors of the other vegetables.

  • if i get to much. I share with my neighbors. I like buying single bananas or of bunches. I buy dented cans. and I like sales, and stock on what I need. I recycle and I’m trying my best. I have produce bags, and metal straw’s, I make my own laundry soap or I use soap nut berries. I have a reusable bags I take with me.

  • This much info is a lot to take in, but I’m glad that I have to pause the video to take notes rather than have small amounts of often useless info dragged on. If I were you, I’d probably slow the speed of the video down juuust a little to allow viewers to better process what’s being said (mind, I typically watch informational YT videos on 1.25 speed)

  • I add my veggie/fruit scraps to my dogs homemade vegan food and they love it. Of course keeping in mind the veggie and fruits that are not good for dogs i.e. Avocados, Onion, Garlic, Grapes

  • thankyou for pointing out ACSESSABILITY, and the issues that arise when trying to be low waste/ sustainable. I strive to be as sustainable as possible but being disabled it is so difficult and frustrating! thankyou!

  • I use lemon juice when making homemade strawberry jam. I cut the lemon in half and squeeze out the juice required for the recipe. When I’m done with the lemon I place it in a bowl with a small amount of water. I then place it in the microwave for 5 minutes on high. I take a damp cloth and wipe the microwave clean. Works like a charm. Then dump the lemon in liquid into the garbage disposal and grind it up to clean and deodorize.

  • When you order Asian food in the U.S., you get a lot of soy sauce packets…I don’t throw them away anymore. I used them in a pickling recipe of 1:1:1(soy sauce, sugar, vinegar). I usually have a small jar of it started. Then I throw scraps of chili pepper, garlic & onion. My kids like it with steak. It also pairs well when the kids make their version of Vietnamese rolls. I get them to eat a “salad” without much effort.

  • Hi, thank you for your very useful tips.
    It’s not only food for thought, but so many will be put into practice��
    Just a thought, but if you could speak slightly slower, I feel it would be a easier to assimilate this valuable information.
    Just discovered your channel. Thank you

  • I’ve been working in bars for almost 10y and can tell you you can use aquafaba as a substitute for egg white in cocktails if you want to make yours at home!! It acts the same way, making the cocktail smooth (getting rid of the harshness of the spirit) and makes the foam ✌️✌️✌️

  • You can use orange and citrus skins in natural kitchen spray. Just soak in vinegar for a few days.
    Baby beetroot leaves are yum in salad too.
    I freeze my ginger and grate it straight into foods. I don’t even peel it.

  • My food waste hack? Toby and Freckles don’t care that you think the carrots are too wilted or the banana is too brown. As long as it’s dog safe, give your no-longer-appealing-to-humans produce to your pups.

  • Do you take a B12 or vitamin D2 supplement?
    These are the two vitamins that you can’t get from non fortified plant based foods. And I’ve heard that during the winter in the UK, the sun isn’t the best for getting vitamin D.
    I recommend you try monitoring you micronutrient intake on chronometer (at least everyonce in a while) to see what you might be missing out on.

  • one snack i love is to bake a banana until dark brown, then slice it in half (not all the way), open the cutting, and sprinkle some cinnamon on top:))

  • Lets not forget, the real essence of cooking a fried rice is to make it simple. Something you can make with left around rice and garlic cloves. You know, the Asian way!

  • Yeaaah super video:D I like meal prepping but sometimes I just get bored on making a list, then buying, then cooking and eating the same meals all the week long… So I’m a bit like you I don’t meal prep anything I think it’s a good way of still enjoying what we eat and avoiding being in a rush every evening ^^

  • You can also freeze over ripe bananas and defrost them if you decide to make banana bread. In order to make my herbs, mostly cilantro and mint, last longer, i wash them and then take a large sheet of paper towel, it should be layered, place the herbs in between the layers of bounty and these herbs will last for a longer time.

  • For freshening up your sink area take a used lemon or a slightly soft orange which you are going to throw away anyway, put it in your sink garbage disposal and blend it. Your kitchen will smell fresh and citrusy.

  • I guess in England it’s different but in here you need a lot of approvals from the city to grow stuff in a “communal garden”. If it’s a private area it depends you can’t grow trees and stuff like that. (Well you can but it’s illegal and they can ruin it:/).

  • major myth world over is throwing skin of garlic, ginger and onion and these have 50% of the original nutrients of the item. garlic and ginger skin can be grinded along while onion skin can be make into stew.

  • Giant companies actually impact the environment way more than individuals. Ofc we should all do our part, but blaming households more than giant companies takes away their responsibility.

  • I just found an app called Plant Jammer that creates recipes based on what you have in your pantry. That’s always the hard part for me. I buy one thing for a recipe and have a hard time figuring out what to do with the rest. The app also helps you learn how to balance flavors so you can get better at improvising meals. Highly recommend

  • Although I don’t agree that we the consumer are the most abusers of the environment, manufacturers are the leaders of waste packaging that can’t be recycled. Consumers are the hostages of the waste train.
    Some good ideas, I especially like freezing the lemon.

  • My mom just plants most scraps in the garden and doesn’t even take any special care of it. We have a lot of trees, and even if they don’t grow, these things help the soil so much.

  • Your tips are really helpful! Thanks to you, I think I am becoming more responsible and a better human!! Really really like your ideas and your personnality! Greetings from France:)

  • I give you 1 more tip good for all rot vegise if you know they vill go bad befor you have time to eat them peel or prepp to your way of eating put dem in pot with cold wather and take dem to a boil. take them of plate and cool down put dem in porsen bag and frees then they kvikk and easy to juse leater

  • I can’t believe I wasn’t aware of reusing your food scraps I didn’t know it was a thing because everyone else I’ve seen cook just throws it out for the most part unless they’re making something else that day that could use the scraps

  • Hello���� i love your videos! Im not sure if u have a video on your channel on how you started your journey and what inspired you to do so. If so, can you kindly link it plz? Thankss

  • You can dry your banana peels and powder them. After this you can use it for your garden. What you don’t use, has a long shelf life as it is dried

  • It’s ridiculous that people think “ugly” produce goes to waste. You think the bottle of apple juice you buy in the store was made from the most beautiful apples??! How do you think the cut frozen veggies looked before they were packaged?? The world is dumb

  • banana peels is giod for your skin amd health, you can use it for making a cake and other
    so for making a cake, first soak the banana peels with water and lime betel for about 30 minutes and then wash it with clean water, blender the banana peels with a little bit of olive oil (more if its too thick) and then mix it with your cake recipe, I’ve tried and the cake taste so good and you won’t taste the banana peels at all

  • Thank you for such a wonderful video!! in America, about 41 million of us are food insecure yet 40% of all food goes to landfill. (source: feeding America nonprofit)

    You definitely address what we can all do on an individual level. A lot of that waste is from the industrial part of the equation where they deem the food too unattractive go to the supermarket but usually I just buy the ugly ones. if enough of us buy the ugly ones or are concerned for the “ugly” food, they’ll get the message. Thanks again for a great video that offers solutions.

  • wow ACTUAL TIPS. I have watched like 5 of these types of videos and they have only 3 actual pieces of advice over 20 minutes and just filler footage.

  • What website do you use for the food delivery boxes? I’m trying to find one that is Zero waste. One of the websites I’ve checked out sends some of their items in plastic. Thanks for taking the time to read this.:)

  • I recently started using my citrus peels to make candies! Super easy and only takes about an hour or so. I have a small jar of candied lemon peels. They’re great for garnishing or freshening up your mouth after a meal. Next I wanna try oranges and dip them in some chocolate. mmmm

  • Left over apple peels can be used with rotten apple to make vinger,by simply putting them in a jat with a led on and you can keep adding more and more to it.

  • When leafy greens start wilting I make Ramen & throw them in so it’s not just noodles and broth (and I make my own seasoning mix).

  • It’s a common misconception but fun fact organic produce uses pesticides as well. Pesticides and herbicides come in level of strength and dangers, meaning sometimes a pesticide used on an organic crop might be more harmful in its concentrate form. And yes, sometimes conventional agriculture will use a more harmful pesticide than organic. But here’s the best part, used properly, as 99.9% of growers do, pesticides and herbs sides are not harmful to you at all! Because of natural chemical breakdown and runoff the herbicides and pesticides have served their purpose and are long gone by the time the consumer gets to it! That said, you should definitely always wash your produce since there could be dirt or debris on it which is just not very appetizing!

  • Love the date balls. I think it’s great that you could make them from the almonds or oats or any other leftovers from nondairy milk!

  • Hei! We usually freeze the peels from veggies and,when in need,boil a veggie stock out of it! Just ad pepper and olive leaf and voila!

  • Only level 3 did the most authentic frying method, for fried rice. Lorenzo fried egg and any other topping will tasted independent from the fried rice, if not final cooked like level 3 did, not to mention he add too many topping and veggies. Emily did well in methode though, but need lot of practice here and there (using dried rice at least).

  • this vid was nice, but as soon as you said read braiding sweetgrass i knew it was time to truly support. thanks so much, support indigenous ecologieeee

  • I tried going a whole month without grocery shopping to work through food I never get around to and to reduce my exposure during COVID. That totally changed my mindset. I have an eye that looks at my food and figures out what will go bad first, how to cook up various things before they go off. A lot of things that get a little gross if frozen or if they’re not ripe can be cooked into useful things (I saved a fancy orange I bought that was pithy but boiling it in water and sugar to make a syrup out of it, tastes amazing with blueberry pancakes). Lots of extra tips in here I’ll be trying. I take way longer between grocery trips now even though I buy my normal amount because I make myself cook up every last thing in my fridge, and tell myself I can cook my not favourite thing for brekkie for one or two days.

  • I’m late to the party but I also get a box which diverts fruits and veggies from landfill. It often has plastic packaging. Does your and if so how do you deal with it?

  • Incredibly informative. Gives me and so many others a lot to think about, consider and change into my eating and shopping routine.
    Truly appreciative of your video. Thank you for your hard work, preparation and awareness to the life you lead and through it advising others to try and better theirs.

  • Put banana peel around the base of rose plants. The potassium in the peel helps the roses to grow better and they get bigger flowers

  • Where did you get the jar you put your milk in? I’ve been looking for one but cant find any, could you please link it in one of your videos?

  • You shouldn’t be throwing them in the garbage! How are you going to talk about not wasting and not mention the bigger problem of WASTE? Can’t believe you didn’t mention composting veggie and fruit scraps.

  • I think in Asian we eat stem more than Western countries. My mom always try to use as much as the vegetable can offer
    We also use juiced lime/lemon to clean finger/toe nail

  • It is also amazing that the people who grow produce don’t use or sell all that’s edible, you never see the whole stems of the broccoli in stores, so much of the plant never ends up to buy, parsley root, yam leaves, celery root, carrot green tops, red beet tops, grape leaves, onion greens, celery leaves, turnip and radish green, the list goes on and on!

  • I love watching videos like this! My mother and I have been trying to lower the plastic waste that we produce, and your videos have been very helpful to us on our mission

  • Where do you get your vegetable box from the supplier? Very interested in doing that for myself. I was wondering if it was more affordable than buying vegetables and fruits in the store.

  • Thank you so much for all of the work that you do. I truly appreciate the way you approach people, and your commitment to inclusivity. I believe your kindness and understanding regarding accessibility will reach the ears of far more people. I am glad that I found your channel.

  • problem with plastic is that it leaches cancer, infertility, etc toxins/chemicals into our food & drinks it’s a depop tool. GLASS…..

  • So!! I just tried these but with a twist! I used 1 cup of almond meal, 12 dates, 2 tbsp of cacao powder, and about 2 tbsp of coconut shreds. These turned out perfect!! They taste like healthy raw almond joy bliss balls! Yum! Thank you for the tip on how to use leftover almond meal! I love your videos!

  • I just made this recipe today. It was very good and my whole family loved it! If I were to make any suggestions, they would be:
    Add 3 cups of cooked rice (intead of two)
    and Add 2 eggs, if you wanted egg.
    Other than that, it was amazing!

  • Phew. This video was all I needed to RUSH for the subscribe button. But I’m so happy with anybody that gives ANY hacks that lead to less food wastage. It’s awesome. Good stuff!

  • I work full time, our nearest whole foods and fresh food market (the ONLY place we can weigh our own ingredients) is a half-hour drive, and NO ONE in Australia offers milk in glass bottles. I once tried doing zero waste meal prep for the week ahead and spent 2 hours out shopping for it, then FOUR HOURS in the kitchen on Sunday, and that only made enough breakfasts, lunches and dinners until mid-week for our family of 4 because fresh veggies go off too quickly to last all week. When you work and have kids to help with homework and spend some time with, it’s depressing spending most of your day off in the kitchen for half a week’s worth of food:-(

  • I usually store my bananas next to my onions because they don’t seem to bother each other! I avoid a lot of veggie/fruit waste by giving it to my rabbit if I can’t think of other ways to use it! She doesn’t mind slightly wilted fruits and veggies and it’s good for her too:)

  • My mom says I have anemia ( low iron and protein levels) and she forces me to eat meat, but I don’t like meat eating and animal cruelty

  • A great tip I love is when you peel potatoes or sweet potatoes, I drizzle the skins with oil and pop in the oven till crisp and golden, pull out and season and eat them as crisps. Soooo yummy ��

  • Where did you get those gorgeous glass storage jars sitting behind you? They take up a lot of room, but they look great, see thru for monitoring and easy find, and they seem stackable to use vertical space.

  • about the carrots; in case storing them in a glass of water doesn’t work for you (I have a) the hardest tap water in my country and they don’t like the layer that forms around them and of top of the water after a few hours, and b) I have mold problems), wet a clean paper or cotton towel (not dripping) and place with the carrots in some tupperware or a glass and store in the fridge, preferably in the veggie box

  • I have proof that carrots with the peel removed are more nutritious than carrots with the peel left on. Peeled carrots are the ones that people actually eat.

  • New subbie here! Girl you made some black eyed peas?? Saaaay Whaaat? Lol… I love love black eyed peas! Soon as I seen that I subscribed!! ����

  • So interesting to see how you prep your food. I am not vegan, I do not make almond milk but those snacks from almond pulp look so delicious:) Just an advice don’t put hot food to plastic container, the chemicals from plastic transfer easier to the food when it is hot.

  • i think the meal prep is really good but you need to pay attention to the fats you eat. the ratio from omega 3 to 6 is 1 to 2 or 3. i would suggest you to watch the youtube channel healthy crazy cool, he is an expert in nutrion.

  • Love your videos! Ok, I know that Christmas is far away but we have an agreement on my mothers side of the family that each year before christmas we have a lottery that says to whom we will give a christmas gift. So we just have one person to give a christmas gift to, and just receive one, which is great, takes away so much stress to not have to give gifts to everyone. Some years back we also came up with the idea that this gift should be handmade. I really like it in a way but it also require more energy and thought into the gift. So the question is what can I make this year? I would like it to be vegan, zero waste and also minimaistic; that it is useful or gives value to the person in some way.

    Maybe if you are interested, can you do some christmas videos about, gifts; both what to give and also how not to get a lot of things that dosen’t brings you joy, how to handle stress and of course food. Maybe it is to early to launch the theme now but ideas and videos takes time to finish:)
    Your videos have confirmed that I took a vise choice going vegan this February and added an extra layer of zerowaste thinking about things in my everyday life, thank you for all your time and energy that you put into your videos!

  • Thank you for mentioning Braiding Sweetgrass by Robin Wall Kimmerer. Indigenous peoples are the original zero wasters and continue to be stewards and keepers of the lands and animals.

  • Like I said she’s actually do not need to be soaked although it does speed up there cooking time but they’re a little different than other long cooking beans. At least that’s what I’ve read over the years.

  • I’m moving in about 5 weeks and so with decluttering all of the stuff we don’t need, I’m trying to empty out the cupboards and freezers (yes, 2 freezers for 2 people-ridiculous) and I don’t think I’ve ever done this before. Not only are we saving loads of money because I’m just buying stuff we need every week (fresh fruits and veg) but I’m trying a bunch of different recipes to try and use up the stuff that I forgot I bought or just to use them in a different way. It’s been a huge eye opener as well as a fun project! In our next house, I’m definitely not going to keep as much “just in case”.

  • Please do not buy into the marketing of the organic lobby saying that organic produce uses no pesticides; there are pesticides approved for use on organic farms, and they are just as capable (if not more) of staying on your produce or making you ill as conventional pesticides.

  • A tip is, when you want to buy bread, to visit your local bakery and check if they have and are willing to sell you “yesterdays bread”. It´s a great way for you as a customer to save money and a great way for the bakery to make a few extra bucks on something they would have just thrown away as trash!:)

  • I love your channel. Thanks a lot. My “journey” started a bit different, but living vegan/zero waste is in the meantime definitely part of it. The first step improving my ecological footstep was selling my car. I am walking, biking, using public transport since (15 years). I do almost not participate in long distance tourism. So i can keep the number of my flights low. For international communication i mostly use the internet and a lot of friends/colleagues from abroad visit Berlin once in a while anyhow. Still i am not so sure about the ranking of the changes, about the real impact. I mean using no makeup anymore is more a personal liberation than saving the environment. But it is part of the same process. What do you think about this questions? Could you imagine making a video in this direction?

  • This won’t work for many SPOILED AMERICANS that cannot even imagine eating the same thing twice in one week. God forbid they actually eat leftovers. Idiots.


    It is really sad to see the amount of waste found on a shoot, since the usual thing is to buy plastic disposables. Our shoot is on a beach and we deeply refuse the slightest bit of disrespect for the environment. We believe that sustainable projects can be carried out and supporting local commerce. We find ourselves a little swimming against the current, because to follow our ideals, the cost of production increases. That is why we have opened a page on gofoundme, there we give more details about the production and we would love for us to be able to broadcast it ����. Sometimes it takes a little organizing and if you could just share our page for us we would be incredibly helpful. We wish you all the best from the entire team

  • Can’t wait to try that almond ball recipe!

    Could you please do a video on grains? I’d like to learn more about what’s out there besides pasta and wheat bread.

  • What is your experience with food waste in the kitchen? What is your opinion? What is your story? How do you avoid it?

    We want to hear from you

  • i feel like someone needs to introduce buzzfeed to the wonders of sesame oil. will still make a healthy fried rice but it’ll be much more fragrant. also, where the eggs at?

  • Love your videos! Has really inspired me to reduce my waste loads! I like the idea of making my own almond milk but I’m worried about missing out on the fortified nutrients like in alpro milk, for example. Do you take any supplements at all to make sure you aren’t missing out or do you think you get enough from what you eat? Thanks! X

  • I’ve been wanting to meal prep too, but I’m a lazy bum -after watching this video I have no excuse to not do it, so thank you!:>>

  • You might enjoy or the book How Not to Die by Dr. Michael Greger. His website and book are seriously the best source for all things plant-based nutrition!

  • In defense of Emily, a regular ���� breakfast for me was eggs, Spam/whatever fried meat, and sinangag (garlic fried rice) with some ketchup on the side. And Japan has its omurice, which safely credits the existence of some kind of tomato sauce fried with rice. It’s honestly not that bad.

    With this “Chinese-style” though, no ketchup. It just has to be that way.:P

  • Such a good and helpful video, loved it! It’s also so fab to see you thinking actively about your extra nutritional needs from the weightlifting, to often when people go on a “health kick” they end up not eating enough of certain things or not eating enough full stop, so it’s great to see someone being more conscious of their needs! I love your videos

  • Low-key wish Emily made omurice, Japanese fried rice which is flavoured with ketchup HAHAHA, that would’ve been so on brand for her

  • AS A COOK..!!

  • or do buy a big apple bag and the ones you dont eat and get a little wrinkly, make apple sauce!! just boil for 10-15 min with water and blend!! super sweet. add a little cinnamon if u want too. you have a perfectly good snack/desert/egg replacement!!:)

  • I really enjoy your videos, keep it up! I am also trying to be zerowaste and vegan in London where do you get your spices and cocoa powder etc. from?

  • King, the result you get if Lorenzo left to become a Chef, lost his sense of humour and gained a double chin!
    (No offence to King btw)

  • Ah, Lorenzo, doing one egg in one hand isn’t ninja level. My friend who was head cook at a YMCA camp could to two in each hand. As he would demonstrate if they were behind on getting scrambled eggs ready for a hundred hungry kids.

  • I’m really not sure why she added ketchup at the end. ������very weird. Dont care for spam unless I’m starving. Uncle Ben’s is best avoided. It’s far from “normal”. Emily is a lot of fun otherwise.��

  • Broccoli stems thrown out? Ok here goes: Broccoli soup basic recipe
    stems from 1-2 broccoli, depend on size
    1 chopped onion
    5 tsp vegetable oil

    2 garlic toes

    1/4 cup white wine

    1 cup of cream
    1,5 l water

    1 carrot
    1 laurel leaf
    parsely stems
    1tsp black pepper
    2tsp salt
    Broccoli tops

    Chop vegetables, safe for the parsley. Heat oil in a soup pot, add broccoli, onions, carrot and stir until the onions turn glassy. Add garlic, salt, pepper, stir and then deglaze with wine. Fill up with water, add laurel and let simmer for 11 1/2 hour.
    Meanwhile, blend broccoli tops and parsely stems into a fine mush and keep it in the freezer. Once the stems are soft enough to crush with a spoon, blend or strain the soup, add cream and bring it up to a boil again.
    Season to liking, turn down the heat and add the broccoli mush 15 minutes before serving. This way the soup will retain its green colour and fresh taste.
    Bon appétit!^^

  • Lorenzo keeps taking out and in ingr off the pan then setting it aside and washing the pan and adding new oil again when u can just do what the chef did, toss the ingr in order, for less time and no extra effort. Plus by doing that, u keep the flavor intact so when u add the rice, itll just scoop and absorb all that flavor and aroma.

  • for lemons, limettes and oranges: You can freeze the peel and use it later in recipes. Even after peeling, you can flavour your vinegar cleaner with them. I constantly pop my citrus in vinegar after the have been completely squeezed and peeled

  • Wow this was a really well researched and informative video! Thank you so much for the practicable tips and the website to check out! ��

  • I put all my food scraps, bones, etc into a little bag in the freezer. Even though I cook almost everything from scratch, you often just dont have enough scraps to make a good broth in just one week. It usually takes about a month of scraps for me, but if I keep it all in the freezer it stays good until I can make the broth.

  • I have been cooking every since I was 10. And when the level 3 chef said we haven’t reached that point yet where we can smell through the video xD I just laughed cause I can legit imagine the taste of the food that is being cooked without actually tasting it.. you kind of develop that six sense for the food if you have been cooking for a very very long time xD

  • A wooden salad chopping bowl and an ulu knife or mezzaluna will destroy any tough part of a vegetable. My wife and I never remove kale stems anymore.
    Pasta cooking water makes a great base to make thicker soups or pasta can also just cook in the sauce to make a nice thick pasta sauce.
    Refried beans, fried rice, stews, etc were invented by past generations as methods to use the last bits of ingredients that are going bad soon. Those don’t need recipes per se, they were meant to be hodgepodge.

  • As you eat both pulses and grains, and a lot of nuts and fruit, you’re probably getting most of the micronutrients you need with possibly the exception of iodine, as you’re also zero waste, and it’s quite hard to find an unpackaged source (seaweed and cereals, mostly). if you can find iodized or sea-salt though, that would fix it:) There are a few nutrients that are present in lower concentration in your diet, but as you eat so many nuts, and some dried fruit you should be alright! Dried fruit, particularly stone fruit is great for a lot of micronutrients which are lower in concentration in vegan diets. To be honest, you probably have one of the most balanced diets I’ve seen from a vegan youtuber so many don’t balance their protein sensibly.

    The only other thing I would say is about food safety be very careful keeping cooked rice (and, for a similar reason, beans) in the fridge for longer than 3 days, as it may be good (or not) but when rice does go bad, it goes very bad, and can make you extremely ill. Just a heads up!

    Thanks for the great video!

  • I just feed everything I can to my dogs as long as it’s healthy for them. If they don’t like it I chop it up into tiny pieces and mix it in their food.

  • Check out Zero Waste Chef as well, she’s amazing! I 100% agree with saving and planting the seeds from your produce. Also, look into composting, work farming or bokashi, or see if there’s a ShareWaste or community compost near you. Try making your own kombucha as well you can ferment it for longer and make your own vinegar for cleaning and cooking:) You can also make banana vinegar as well. And use pineapple skins to make tepache

  • Great video. It’s called intentional living, many great ideas. I already learned to freeze my bread or make croutons, its a game-changer.

  • Can’t wait till the snow melts so I can plant a garden! Through last years my tomatoes did not do super well, bunnies ate all my lettuce and my cucumber didn’t grow. But there was a lot of mint though!

  • wow, this videos was full of goodness. I follow since ages and it’s so amazing see you blooming as a radiant flower. I admire you so much! Veganism is making wonders for you, you look more confident in your videos. Maybe It’s the conection between low-waste and veganism <3. This cozy and super delish video makes me happy.

  • Pls pls make a video about composting or ways to get rid of veg scraps (after used ) to avoid throwing to trash, for example banana peels they do create bad odor if thrown in plastic bags u.u

  • I’ve been checking the Riverford food, and half of their vegs and fruits are not local, but from Spain, Italy, France and others… I am new in the sustainability world, and after doing a little bit of research it seems that there is no place where all the vegs and fruits are 100% local, not even close. Am I right? Or is there something I am missing? Can somebody help? Thank you a lot.

  • When the bread gets hard u can just put it quickly under the water and put it into the oven. The bread goes good again 😉 However you can only do it once

  • Wow love how simple you eat. I try to eat very simple myself, but I need more variety cause I get bored easily. Also, I do meal prep but in a different way, I cook chickpeas, beans and rice (tip: you don’t need to soak lentils at all, specially red lentils that are ready in 10-15min) and chop some vegetables so then I can quickly prepare whatever I feel like eating that day. Btw, when you put your food in a plastic container doesn’t it taste like plastic afterwards? I have never owned a plastic tupperware for that reason…

  • at least in the USA, there is no regulation for pesticides on organic food. They still have pesticides!! the only thing organic means is non-GMO.

  • I love this video! It’s very informative and I’ll definitely use some of your tips:) But please take care what information you are sharing! Using a homemade scrub out of coffee scrubs on the face can be damaging/irritating to the skin! (If you need an explanation: The coffee scrubs aren’t uniform in size so if pressure is applied from our hands it can cause micro-tears in the skin, which can lead to long term problems if you use this method a lot). I just wanted to tell you this because with a platform this big it’s important to stay conscious about the information you are sharing! But aside from that, great video!

  • I love the fact that you mentioned you wont be throwing away your plastic Tupperware. I’ve recieved alot of backlash from my instagram for the fact that Im using what’s already in my cupboard. I agree, I wont be getting rid of anything that k can continue using

  • citrus peels can also be made into all purpose cleaning products. Toss them in a jar and cover with white vinegar. I let the jar sit in my pantry for a month, shaking it once a week and then i strain the peels out and put the vinegar in a spray bottle and you have a great cleaner that smells super nice!

  • Thank you for the freezing ripe fruit idea! Wonderful! If someone has a high speed blender, scraps can be blended with water and added directly to the garden.

  • There’s a website called OLIO which is basically like gumtree but for food. If you have extra food or excess in your house, you just post it on there for free and anyone who wants can come and collect it. Here’s the link if anyone is interested.

  • Great video:) I started freezing my fresh herbs but find they went slimey and lost all their flavour, great tip to pop them in water, will do this today ty!!

  • yess! i always give my scraps to my bunny, and she loves them! also, when some veggies has gone a little brown (for example, romaine lettuce) i give it to my bunny and she eats it all:)

  • you can also use the scrap from chopping and peeling veggies to make veggie broth….you can keep a container in the freezer to collect them until you have enough to boil them into a broth….strain out the bits and pieces and then compost them….you can freeze the broth until you are ready to use it

  • Hi. Love your videos and advice. Thanks so much. I am wondering if u could comment on your fitness routine and also how to handle the frustration of friends or family who are not in the same zero waste mindset as you. I am really loving transitioning to zero waste etc but find it hard that others don’t see the importance of it. Thanks!

  • sry y’all wrong recipe! this us chicken fried rice 8)
    thought you had a recipe for reg fried rice..with eggs & green onion.. peas
    question is how to get the eggs in the..and how to fry the rice?

  • Thank you for video! I really like the tips! You could also add the frozen coconut milk to your iced coffee instead of regular ice cubes. ����

  • If you’re trying to grow fruits/veggies, make sure you take precautions or else the squirrels will end up eating everything regardless of if it is ripe or not. I’ve had this problem for years and although it probably doesn’t help living right by the horniman nature trail, so we have to be really proactive about making sure anything we grow we actually pick instead of losing it to squirrels.

  • How big is the serving? I multiplied 680g of sodium with a low sodium soy sauce (Wan Ja Shan) to 3 and got 2040g overall with the 3 tablespoons then divided it by 4, the whole servings and got 510g of sodium with the servings, but what is the serving size of the meal? It looks a bit more than 4 cups (my estimation)…any ideas? I just want to know the sodium in each prepared serving please.

  • I have a meal plan and shopping list for 30 meals.
    As long as I have the stuff on the list, I have dinner.

  • So so helpful! I’m a student but love to cook and I find myself wasting a lot of food when I get overexcited at the market and then have such a busy week I forget about it all and just eat cereal. The shopping list seems so simple but has rly revolutionized my kitchen organizaron!! Thanks girl:)

  • Very nice tips!! A homemade chutney sounds amazing, maybe you could make a video about how to make them:) thanks for your inspiration:)

  • So it may not be reducing food waste really but to avoid buying tons of little bottles of vanilla extract we make our own with vanilla beans and vodka, both which we can get in glass containers. I’ve used this method for rosemary, orange, and lemon extracts as well.

    We also use frozen bread to make fresh croutons or with dishes that require bread. And making and freezing your own stock is amazing and makes dishes so much better than store bought(You can also do this with bones or fat from meat if you use it, not just vegetable off cuts). Also if you have any dry grains that may have been sitting too long you can use them to blind bake pastry instead of getting making weights.

  • I do something similar to veg broth with fruit peels. My nephew cant chew threw fruit skins yet so everything gets peeled for him. All the peels get put in a big ol bad and once its full i boil it with a bit of sugar and cinnamon. It’s quite delicious. I usually drink it but every now and then I will reduce it into a syrup for oats or pancakes!:)

  • Banana peel is edible. Seriously. Google it or chek it out on youtube for example chef Jana’s vegan banana peel pulled pork recipe. ☺

  • I’ve kept spring onions, in the window sill, in a glass, for 2 3. How? Just change the water every 2 days. Only take part of the onion allowing it to grow back
    What do I do with excess fresh produce just before payday. I pull them out of the fridge and make recipes (raw not cooked) and store in the freezer. By doing this, we always have a healthy meal when we’re busy or sick or just lazy.
    With my fruit I cut them and store in a container in the freezer as my smoothie mix. I keep it as a smoothie blend, not individual fruits.

  • do you have any recommendations for a small space? i live in a shared flat with my bf, so i have 1/3 of a small space for 2 people:S we have one shelf in the fridge and one drawer in the freezer.

  • Thanks for the tips! I liked how you talked about proper storage for fresh foods. I had never thought to stick carrots in water in the fridge! How long do they keep fresh? Also, would it be better to keep the carrots and water in a sealed jar?

  • Is it just me or does broccoli in fried rice seem… weird? Like, it’s such huge chunks juxtaposed to small/finely diced vegetables that it’d bother me (the size of the meat and vegetables should be uniform imo). Lack of egg aside, it’s really off-putting for me.

  • I used to have problems always wasting celery and green onions because I would only need a few pieces for a recipe and then would never eat the rest. Now I just chop them up and freeze them and they work great in casseroles! Another tip for veggies is to wrap them in a damp towel before putting them in the fridge. I’ve found this really helps prolong pretty much every veggie’s life.

  • Roasted red peppers and sun-dried tomatoes elevate hummus in the best way! They add this amazing flavor, and I’ve pretty much just gotten in the habit of always tossing in a few roasted red peppers and sun-dried tomatoes in every batch of hummus I make.

  • the ice bath also works well with grapes when they start to shrivel (I actually just put them in cold water and put it in the fridge, no ice)

  • why are people saying if it has no eggs, it’s not fried rice.
    there are different kinds. egg fried rice, which has eggs, and shrimp fried rice, etc, which doesn’t. jeez.

  • I love your meal prep videos!! Please make more. I did have one question: how do you keep the washed salad fresh all week? I’m hesitant about meal prepping because I don’t want to have off salad by Thursday. Thanks so much!

  • Your hair is looking great. Is that the results of your new hair regime? Do you have recipe for the hummus, kimchi and pickling? Thanks

  • What kind of idiot uses sesame oil for frying? That stuff smokes off at such a low temperature that you’re gonna taste nothing but burnt sesame seeds.

  • Oh dear are you really mentioning “panzanella”? It is lovely when someone knows some really traditional italian food, especially because old and traditional Italian cuisine has many many recipes for avoiding food waste ������

  • I saw how your cupboard was neat with mason jars, and I paused the video to clean mine. It shows how inspiring having a neat environment can be for other people:)

  • do any asians here actually like, cook with sesame oil? i mean like pouring the oil into the pan and stir frying it like in the video.