Rose petals can be used for so many different things.
You can use them to make rose water, make a romantic bath, you can cook with them, make tea and potpourri mix.
You can also make bath salts.
Ingredients
1 cup of epsom salts
10-20 drops of essential oil of your choice
1/4 cup pink lake salt
1/2 cup of rose petals
Method
In a glass bowl mix epsom salt and essential oil.
Stir until there are no clumps and the oil has been absorbed.
Stir in the pink lake salt and rose petals.
Keep in an air tight jar.
Chia pudding is a crowd pleaser for breakfast, dessert or even just a snack!
So for this weeks recipe we though we would share three of our favourites!
Ingredients
1 1/2 cup of milk of choice
(For choc and cherry we used chocolate almond milk)
1/2 cup of chia seeds
1-2 tbsp maple syrup
1 tsp vanilla extract
Fruit to serve
Method
In a mixing bowl add milk, chia seeds, maple syrup and vanilla.
Stir to combine, you should feel the mixture start to thicken.
You can add fruit into the mixture as well If you like.
Pour into a jar or container and refrigerate over night, or at least 4 hours.
Top with fruit to serve!
*For apple and cinnamon add 1/2 tsp of cinnamon to a small amount of hot water and stir until dissolved, then add this to the mixture
TIP
If you are making the chocolate and cherry pudding, you can replace some of the milk with some cherry juice if you are using canned cherries
500g of donut mix
250ml warm water
Mix together the ingredients until they are combined.
Roll out approximately 3cm thick on a lightly floured surface and cut into rounds with or without a middle hole.
Rest the batter for 10 mins before deep-frying at 190 C in oil.
Coat in cinnamon sugar, fill with jam or chocolate sauce or top with icing sugar.
Super easy and super yummy!!
* Remember to collect your used cooking oil and recycle responsibly.
A super easy and affordable way to make a zero waste air freshener is by:
Add together 3/4 cup of water, 1 tbsp of vanilla extract and 10-15 drops of your favourite essential oil.
Add the ingredients to a spray bottle and shake well.
Easy peasy and smells so good!
Warm up your winter mornings with a hearty and delicious Apple Cinnamon Porridge, a perfect blend of nutritious ingredients. This simple yet flavorful recipe combines rolled oats, fresh apple, chia seeds, and a mix of cinnamon and ginger, cooked gently in your choice of milk and sweetened with maple syrup. Serve it hot with a topping of apple slices, cranberries, and a sprinkle of cinnamon for a cozy breakfast. Customize with your favorite toppings for a personal touch. This porridge is not only a treat to your taste buds but also a healthy start to your day.
Ingredients
1/3 cup rolled oats
1 large apple (peeled & chopped)
1 tbsp chia seeds
1 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of salt
1 to 1 1/2 cups of milk (dairy or nut)
1 1/2 tbsp maple syrup
1/2 tsp vanilla extract
Method
In a medium sizes saucepan over medium heat, mix all the ingredients until well combined.
Cook over medium heat for 9-15 mins, stirring often.
When the mixture thickens and the oats soften it is ready!
Serve with your favourite toppings.
I love apple and cranberries with a sprinkle of cinnamon
Everyday should start with fluffy pancakes made with ingredients from Wasteless Pantry, your local plastic free store!
Whether you are gluten-free, dairy-free, vegan, or egg-free, this recipe can be adapted easily. Any which way you make it, it will be delicious! Even more so because when you shop at a plastic free store there is no waste. For this reason there are no packets to throw away, not even anything to recycle. You can refill your containers over and over again.
Plus, plastic free shopping is just more fun! You’re not bombarded with too many choices. As there is usually only one type of the item, say baking powder, so you just have to decide how much you want. Weighing your containers is a breeze with our dedicated weigh stations. Meaning that when you get home, everything can go straight into the cupboard without having to be decanted.
The recipe…
1 cup of plain flour (gluten free or regular)
1 tsp of baking powder (or you can use 1 cup of SR flour)
250ml or 1 cup of milk (plant based or dairy)
An egg or 1 banana
1 tsp cinnamon
1/2 to 1 tsp vanilla extract
Mix all the dry ingredients in a bowl. Once well combined add in the wet ingredients and beat until smooth.
Then spoon into a fry pan and flip when bubbles form.
You can even add some ground ginger, nutmeg or all spice!
All the ingredients you need are available at your nearest Wasteless Pantry zero-waste, plastic-free, bulk food store.
After this are you keen for another delicious breakfast recipe? Check out our Chia Puddings recipes.
One of our team members, Rachael, has been using this recipe for a few months and is really happy with the results!
This recipe makes 2 large pizzas, easily doubles for more dough.
INGREDIENTS
DIRECTIONS
Soup weather is here so we thought a winter warmer recipe would be perfect, plus this recipe is super easy and tasty!
Ingredients
1-2 tbsp Olive oil
2 cups diced onions
2 cups diced carrots
2 cups diced celery
plus these from Wasteless Pantry:
2 tsp garlic granules (or 2 fresh cloves)
1 cup of soup mix (mix of lentils, split peas and barley) or split peas
36g dried chicken or vegetable stock plus 2L water (or 8 cups of chicken or vegetable stock)
1 bay leaf
Salt and pepper
Method
In a large saucepan, heat oil and cook onion, carrot, celery and garlic over medium heat until softened. Stir in soup mix or split peas, stock and the bay leaf.
Cover, reduce heat and simmer for 2.5 hours, stirring frequently.
Puree warm soup with a blender. Serve with crusty bread and garnish with some parsley and cream on top 😄
This deliciously healthy loaf is great for afternoon tea or even a breakfast on the go!
125g butter
1/4 cup brown sugar
1/4 cup castor sugar
3 eggs
1/2 cup milk
2 cups wholemeal flour
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 cup each crushed macadamias, crushed walnuts, craisins (dried cranberries) & pepitas
2 granny smith apples (grated with skin on)
1. Preheat oven to 160C & grease 22 cm loaf tin.
2. Cream butter and sugars till pale. Add eggs, one
at a time, beating well between each.
3. Mix in flour, mixed spice, salt, milk & apple. 4. Fold in nuts, seeds and cranberries.
5. Place in loaf tin and bake for 1 hour and 15 minutes. Let stand in tin for 5 minutes before turning out on to wire rack to cool.
* This cake freezes very well; make two and freeze one for later to reduce oven use.