I was so delighted with my lunchbox today that I decided to share it. It finally gave me a way to use the dry mush from the juicer which I always thought was a shame to waste. I’m going to try variations of this in the coming weeks.
- 1 large beet
- bok choi leaves (or any chard or lettuce leaves)
- tin of butter beans or a zerowaste alternative? (comments below)
- 1 lemon
- A Handful of Coriander Leaves (chopped finely)
- 1 carrot
- goat’s cheese
Peel the beet and lemon and juice them in your juicer. Collect the dry mash that comes from the juicer and place it in a bowl. Mash up a tin of butter beans and mix in in with the beetroot and lemon mash together with your fresh coriander leaves. Then carefully place a spoon of each into the centre of your bok choi leaves and wrap up! I served mine with carrot sticks and goats cheese but any of your favourite raw veggie salads would do. The best part is that you also get to drink the beet and lemon juice. After removing the beet and lemon mash from the juicer I also added an apple. This disappeared before you could say instagram – Yum Yum Yum!
The veggies and cheese I bought from my lovely organic market on Saturday but the butter beans are clearly not zerowaste. soaking dried butter beans would eliminate the can problem but as there are no options to buy butterbeans (or any major beans or grains) in bulk without plastic in Ireland the aluminium can is probably the best alternative if you want to get your proteins in non-meat form. Aluminium cans are one of the most recyclable material out there as they are not downcycled but can be used to make more aluminium cans at a fraction of the cost (5%) of producing the raw metal for new cans. Steel cans are also fully recyclable into new steel cans. Canning allows us to eat products out of season and deal with bulk harvests, so I think I’m ok with them.
What are your thoughts? Are tin cans ok?