The people were so cool in the pursuit of healthy eating, abundant in nutrients and free of pesticides. These ingredients dictate good table modern times took it upon themselves to add one more: the no food waste. Thus, new habits are being incorporated into the daily life of the people and forming around feeding the mentality of that waste is inhumane, immoral and unsustainable.
It is with this look that vegetarian and vegan expert Beth Moura develops all its cuisine. “There are many possibilities for reusing food and the recipes are simple, low cost and very tasty,” she says. Here, Beth teaches you how to take advantage of leftovers and combat waste.
Homemade vegetable Broth recipe
Ingredients and tools:
- 2 tablespoons vegetable oil;
- 3 cups of vegetable peels, stalks, leaves, bread crumbs, fine washed (do not use English and sweet potatoes),
- 12 cups water (the equivalent of two and a half litres);
- 1 large saucepan with a capacity of 3 to 4 liters;
- 1 big spoon of hard plastic or wood.
- Important: do not put salt into the broth.
- The salt is to taste and goes on the plate that will receive the vegetable seasoning.
How to do:
- Heat oil in pan and add the leftovers.
- Cook for 1 minute, mixing everything.
- Add the water and bring to high heat for 1 minute.
- Reduce the heat and boil at low heat for 20 minutes, covered.
- Drain the broth into a container, glass or jar, and store.
- The broth can be placed in ice cubes and used in soups and other dishes.
- Combines, and gives a different flavor and natural rice.
The power supply integrated in its principles
A vegetarian for 30 years, and then vegan, Beth Moura changed eating habits thinking principle in protecting animals and nature. Today, ahead of his company, Sober Table, and next to the partner Olivia Bolliger, Beth produces yams, sweets and refined dishes, using natural ingredients; Minister workshops for groups interested in this cuisine and to low-income communities, assisted by the NGO Brazil AboutFace. Through cooking, Beth teaches his art and disseminate the knowledge of these two ancient kitchens, they treat food as something sacred, where nothing is thrown away. Garbage is reinstated to nature and returns to the Earth, a dynamic, life cycle and balance.
Beth Moura in volunteer work by AboutFace Brazil teaches group to take advantage of most of the vegetables in recipes, using stems, leaves and seeds.