Art to Change the World Climate Action Team

I have to work on this more. It's really hard to break the habit of looking for the most beautiful produce. It's good to realize that some imperfections don't affect the produce at all and to watch for those.

I usually make extra because I'm thinking about having leftovers but if I already have leftovers of other dishes it's smarter to cook just enough.

Lemons! I came back from traveling to discover three halves of lemons in the fridge. I can work on squeezing the juice and shaving the peels and keeping them in the freezer until I need them.

Time to go harvest some garden carrots. Thanks for a great challenge, everyone.

Sometimes I actually think I would benefit from scaling up more often, so that I have leftovers for lunches.

I think my mother taught me to look for bad signs in food, rather than only at the expiration date. She has always hated wasting food!

I didn't know that putting ripe bananas in the fridge would keep them ripe for a few more days. And I didn't know to store tomatoes with the stem up.

Berries and mangoes for flavor, bananas for smooth texture, dates for sweetness, soy milk for liquid, hemp, chia, and flax for protein, kale and spinach for extra nutrition!

Well, I'll try this again. Here's an image of my clean the fridge soup😊😊 I use some things from the freezer along with fresh vegetables. Brussels sprouts, mushrooms, onions, peppers

Posted this on social media, but I don't think I posted it here so here is a photo of "Clean the Fridge Soup"