le plastique, ce n'est pas chic

Translation: plastic is out. Reusable is in. Reusable cotton bags, to be exact, courtesy of Eco-Chic. Eco-Chic, an Israeli company, recently began marketing it's reusable, compact, strong, natural cotton string bags through stores (mainly health food stores) and it's website with the purpose of reducing plastic bag consumption in Israel. According to Eco-Chic's website, the cotton bags are strong enough to hold 2-3 plastic bags' worth of items but are compact enough to fit in your purse without taking up too much space.

According to the Israel Union for Environmental Defense, 430 million plastic bags are distributed in Israel every month. These bags, which far outlive their users by hundreds of years, end up polluting rivers, waterways, landfills.... It's an ugly situation. A law has been proposed to the Israeli Knesset to levy a fee on plastic bags that would have to be paid by consumers, but who knows if that'll go through. Either way, it's obvious that the reduction of individual plastic consumption is up to individuals.

Eco-Chic bags are available in stores all over the country - their website lists where their bags can be found in Tel Aviv, Jerusalem, Petach Tikva, Gadera, Zichron Ya'acov... and the list goes on. But if these bags aren't for you and you're feeling creative, you could make your own bag from cloth scraps or follow No Impact Man's advice and make shopping bags out of old tank tops.

crunchy granola, crunchy greenola style

A few months ago I decided to stop eating cold cereal. Cold turkey. Don't get me wrong, I love cereal - especially a combo of multi-grain Cheerios, Special K with dried fruit, and maybe some BranFlakes for good measure. But I couldn't justify all the garbage and energy associated with this small morning meal. Even though you can recycle the paper cardboard box that the cereal comes in, there's still that nasty plastic sleeve that holds the cereal. Not to mention, most cereal is produced far, far away meaning it has to travel a long way to make it to my bowl. I decided I could do without it.

Which lead to a search for the alternative, and tracking down my boyfriend's mother's amazing granola recipe which she's been making for years. Whenever my boyfriend visits her in the US she always sends a big bag of her homemade granola over. It's easy to make, most of the ingredients can be bought in bulk (for a list of places to buy bulk dry foods in Tel Aviv, click here), and most importantly - it's delicious. And nutritious. Added bonus: your kitchen/apartment/home will smell amazing when you bake the granola.

Here's the recipe:

1 1/2 cups rolled oats
1/2 cup whole wheat pastry flour (she uses spelt flour)
1/4 cup sunflower seeds
1/4 cup almonds, chopped
1/3 cup maple syrup (you could also use honey)
1/3 cup oil (preferably sunflower oil)
1 tsp. vanilla
Pinch of sea salt
1/2 tsp. cinnammon

Mix all ingredients in a bowl until well-coated. Spread on a lightly oiled cookie sheet. Bake at 160 degrees Celsius (325 degrees Fahrenheit) for 35 minutes (depending on oven).

Eat.

in a pickle

One of my new year's resolutions is to make more of my own "processed foods" (and rely less on industrial energy, packaging and transportation to nourish my cravings for a quick hunger fix). Even though it takes more time and energy, there is a special satisfaction that comes from eating something that you made entirely by yourself and of knowing exactly what's in your food. When I make my own veggie burgers, I don't have to worry about hydrogenated corn syrup or preservatives or food coloring. And I can make exactly what I want.

So far, I've started making my own jam, bread, granola, gnocchi, and veggie burgers. This week my CSA put a lot of cucumbers into my vegetable delivery - a lot more than I could eat before they went bad - so I decided to try making my own pickles. They were surprisingly easy to make, and were ready to eat in a day. Since I made pickle slices (and didn't pickle the entire cucumbers), they'll go great in sandwiches or on top of a burger. The jars (which were re-used, of course) are very pretty and would make nice gifts, too.

Here's the recipe:
6-7 large cucumbers, sliced
1-2 onions, sliced
1/4 cup salt
1/2 liter white vinegar
3/4 cup sugar
1 teaspoon mustard seed
5-10 whole black peppercorns

Use fresh cucumbers; wash and slice. Slice onions. Mix vegetables with salt and let stand 1 hour. (This makes them crunchy later on.)

Drain and rinse with 2 cups cold water (or until most of the salt is out). Combine vinegar, sugar, celery seeds and peppercorns and heat to boiling. Cook 3 minutes.

Pack vegetables into jars and add hot vinegar mixture over them, leaving 1/4" headspace. Seal the jars immediately and let them cool before refrigerating or storing.