I love making my own tasty, clean and eco-friendly sweet snacks, which is both healthier for me and reduces the amount of packaging I have to buy and dispose of! I’ve enjoyed experimenting with some fun energy ball flavours these last couple of weeks… Let me know if you’d like to see recipes and be sure to follow me for updates when they drop!
When it comes to making eco-friendly choices, I find household items are one of the most challenging things. So many of the basic things we use in daily life – like toiletries and cleaning products – generate a lot of plastic waste and other environmental issues. From growing natural sponges to recyclable toothpaste tubes, slowly I’m discovering an array of products that are helping me overcome those problems. I’d like to share a few here and hope you’ll share some back!
I have to admit, I was devastated a few years ago when I found out that my favourite toothpaste – the kind that has ‘micro-crystals’ in it to get your teeth squeaky-clean – was full of plastic. Exactly the thing I loved about it was tiny bits of plastic that ended up in the sea causing all sorts of harm to the animals who unwittingly ingested it. Disappointedly and dutifully, I immediately stopped using this type of toothpaste, but have continued to be bothered by the non-recyclable packaging that toothpaste inevitably comes in.
That is, until yesterday. I’ve recently been pleased to see charcoal toothpaste becoming fashionable – yes, it’s overpriced and gimmicky, but at least it’s more natural than plastic – and was hunting for the best-value version I could find, when I spotted Colgate’s Smile for Good toothpaste in fully recyclable packaging! I was embittered to find it was a good deal more expensive than other basic toothpastes (aside from all the fashionable whitening varieties and so on), but my moral compass told me I had no choice but to buy it now I knew it was on offer. i do feel happier knowing I’m now empowered to make such a choice, and have also been enjoying Colgate’s bamboo/charcoal toothbrushes. Well done, Colgate!
Coconut scrubbers & scourers seem to have made a mini-explosion in the cleaning products market, and it’s easy to see why. Over the last few months, I’ve been using an EcoCoconut scourer for the first time, and it’s excellent. They’re naturally antibacterial, which is an obvious plus for washing your dishes, and are also highly effective at scrubbing whilst also being non-abrasive, so they won’t ruin your pans. My dishes are clean and I’m no longer sending endless little bits of micro-plastic down the drain from a traditional scourer: it’s win-win!
Lush shampoo bars
When I talk about shampoo bars, friend often instantly retort that ‘they’re no good; they make my hair greasy’. Now, I’ve personally never used any shampoo bar other than Lush – I’ve never needed to because they’re so good – but have also heard friends say Lush is the only shampoo bar that doesn’t make their hair greasy. In other words, if you think you don’t get along with shampoo bars but haven’t tried the Lush ones, do it. They are, in short, amazing.
Not only are there obvious benefits of the plastic-free nature of this solution, but I find this stuff is just so good for my hair. I don’t need to wash it as often as I used to, and my bar of choice – Honey I Washed My Hair – is so softening I don’t even need conditioner. What’s more, their solid nature makes them easy to travel with and you can buy a handy tin or cork holder to transport them in. Brilliant!
This could be a bit of a wildcard, but this year I’m attempting to grow my own sponges! We were offered a luffa plant (or loofah – same thing different spelling!) and jumped at the chance. This is the plant that the well-known back-scrubbing device luffa comes from. It’s a vine plant that produces fruit of a cucumber-type shape which, once dried out, can be used for various purposes such as slicing to use as sponges or scourers. I’ve read they can be a bit tricky to grow so will be interested to see how it pans out. I’m really excited to be giving it a go as it combines my newfound love of self-sufficiency through gardening with my passion to reduce waste from packaging. Watch this space!
Over to you…
What are your favourite eco-friendly household items? I’d love to hear from you so we can all learn from each other. Share your thoughts in the Comments and be sure to follow the blog if you’d like to keep up with my antics. Until next time!
I love using home-grown ingredients and the satisfaction that comes from that little bit of self-sufficiency. It’s too early for any fruit and veggies yet but my herbs are going strong and I wanted to share with you my summer hummus recipe that’s perfect for this time of year.
Hummus is my go-to lunch item as I try to stick to a high proportion of plant-based food. Given that I make it every week, the traditional version can get a bit samey, so I enjoy trying out different flavour combinations.
This lovely green hummus makes a great alternative to the classic recipe and is alive with the flavours of summer. I make it without tahini which gives it a certain lightness, but you can always add a tablespoon or two if you like. Mint and lemon verbena really give it that summery zing, but you can use whatever herbs you like from your garden; feel free to experiment with different combinations. Some of the quantities are deliberately vague as I like to be relaxed and go with the flow whilst making this, and encourage you to do the same!
- Small saucepan
- Food processor (I recommend Magimix)
- Storage container
- 400g tin chickpeas (garbanzo beans) or 125g dried chickpeas
- Large handful of frozen peas
- Handful of spinach (fresh or frozen)
- Small handful of mint and lemon verbena leaves (or other fresh herbs)
- 1 clove of garlic
- 1 lemon
- A good glug of olive oil
- Salt, pepper and chilli powder to taste
If using dried chickpeas, cook or sprout them according to your preferred method ahead of making your hummus. Otherwise, drain the can of chickpeas and save the aquafaba.
Put your frozen peas in the saucepan on a medium heat for a few minutes. Once warmed through, rinse with cool water to bring back to room temperature.
Peel and roughly chop the garlic. Add it to the food processor with the chickpeas, peas, spinach and herbs. Whizz up until very finely chopped, scraping down the sides with the spatula occasionally if needed.
Juice half the lemon and add the juice to the processor along with a good glug of olive oil (a couple of tablespoons) and a splash of the aquafaba. Blend for a good few minutes until smooth (it takes patience!). Add more aquafaba if needed to get the desired consistency.
Taste and adjust: add lemon juice/zest, olive oil, salt pepper and chilli powder and continue to blend until you’ve reached your ideal flavour balance. Transfer to your container and store in the fridge. It’ll keep well for about 5 days.
Top tip: if your food processor has an accessory designed to help get a smooth consistency, use it! In the case of Magimix, I use the BlenderMix which stops the ingredients flying up the sides of the bowl, keeping them close to the blade an ensuring more effective blending.
Serve simply with pitta and carrot sticks or as a refreshing side to a summer salad.
A great alternative is to use broad beans in place of the peas & spinach, and add some green chilli for extra zing, Yummy!
I’ve got some other lovely home-grown recipes up my sleeve, so be sure to follow me to be the first to know about new recipes when they drop!
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