August 9, 2011

Greening your Kitchen

While perusing on Vegetarian Times lately, I read an awesome article called 10 Ways to Green Your Kitchen Routine and it had some stellar ideas - some that we already try to incorporate and some news ones that make oodles of sense. I've included the main list below and , but check out the whole article here! It's an insightful read.

1. choose energy efficient cookware: cast iron, stainless steel and copper are the winners.
2. downsize to smaller appliances: don't choose the conventional oven when the toaster will do.
3. multitask in the over: let your pie bake with a friend and use both racks.
4. use the right burner: makes all the difference in the world - size really does matter, friends.
5. spread things out: using a larger surface area can heat things through more completely, faster!
6. resist the urge to open the oven door: use the light to sneak a peek instead.
7. take it outside: don't heat your kitchen and then crank the AC - use the grill or your slow cooker outside.
8. finish with residual heat: I do this all the time and it works great. Turn the burner or stove off a few minutes early because the heat will certainly linger to finish the job.
9. make more leftovers: reheating takes much less time and energy than starting from square one.
10. go raw: fruit, veggies, sushi anyone? yes please.

So thank you, Veg Times, for thinkin' green. Other things you can try?

- consider new cookware options
- pick up this snazzy read:

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