7 Healthy Eating Tips That Ensure Long-term Success

Putting your kitchen “green”? It’s easy and even very pleasant if the taste is there! In her Manuel du bon sens cuisinier (ed. First), a true manifesto for a resolutely ecological and healthy cuisine, Jill Cousin gives us her practical advice on how to consume sustainably while saving money.

Support the farmers of our regions

We prefer independent grocery stores (preferably organic), producers’ groups, markets… that offer products from local farmers. The idea is also to buy in reasonable quantities because waste represents 30 kilos per person per year!

Buy in bulk

This gesture allows us to avoid excessive packaging, to buy only what we need – and therefore to save money. All you need is a suitable container, which can be weighed and labeled beforehand to facilitate future purchases. Bulk sales are now easily accessible.

Buy local and in season

To reduce our carbon footprint and save money, we limit our consumption of mangoes, avocados and other exotic products (or strawberries in the middle of December…), even those stamped “organic”, which have traveled thousands of kilometers to reach our plate. And for everyday products such as coffee or cane sugar, we prefer fair trade.

Limit your meat consumption

Because industrial breeding uses too much water (13,500 liters are needed to produce 1 kilo of beef) and energy, we reduce our meat consumption, giving priority to quality over quantity. When possible, we buy directly from the producers, on the farmers’ markets and in an association for the maintenance of the peasant agriculture. The human-sized breeding respects the animal and the environment.

To start composting

With the non-consumable foodstuffs left on our hands, we go to compost! If you are lucky enough to have a garden, you can compost in the open air or use a suitable silo. In an apartment, try the vermicomposter. This container, in which earthworms are placed, gives a liquid fertilizer… But don’t worry, no unpleasant odor to be feared! You can find it from 60 euros. Be careful because not all foods can be put in the vermicomposter: we avoid meat products, hard materials such as the skin of coconuts or pineapples, citrus peels as well as garlic, onions and shallots.

Making the most of tops and peelings

To limit vegetable waste, cook everything that is edible! For example, carrot or potato peels can be turned into potato chips, leek rootlets into French fries and turnip, radish or fennel tops into soup, omelette or pesto. In her book, Jill advises, among other things, to use apple peels to make a tea after drying them.

Giving a second life to leftovers

Instead of throwing away the same food that you don’t want to eat from one day to the next, be creative. For example, white rice from the previous day can be recycled into risotto or rice pudding, sandwiches or minced meat can be made from leftover meat, brandade can be made from leftover fish, etc. Stale bread can be made into croutons, breadcrumbs or French toast, or used to stuff a roast chicken.

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