Words Vicki Ravlich-Horan Images Ashlee DeCaires Every year the average Kiwi household sends 89kgs of edible food to landfill. This figure does not include food scraps that can’t be eaten, like egg shells and banana peels. It also doesn’t include food wasted at the source or through our supply chain i.e. what producers, distributors, supermarkets…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This is another great way to use leftover meat from a roast. ¼ cup olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp sumac 2 tbsp ras el hanout 2 tbsp tomato paste 1 zucchini, grated ¼ cup currants Zest of 1 lemon ¼ cup…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires If you have ever been through a juicing phase you may have wondered what you can do with all the pulp. These crackers are one idea, as long as your juice is full of veg like carrot, spinach, kale, celery and beetroot, not orange and pineapple etc. 1½…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This versatile banana bread is another great answer to overripe bananas. If, after a couple of days, you haven’t managed to eat the loaf, it can be toasted and enjoyed in a whole new way. 2 cups flour ½ tsp baking soda 1 cup coconut sugar* 125g butter,…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires These ever-changing balls are the answer to all those now wilting greens you bought with good intentions of downing a green smoothie each morning or to a vege garden that goes crazy with more leafy greens than you can eat. I love them served with zucchini noodles and…
