How to Make a Sustainable Mocha & Vanilla Body Scrub Using Bulk Ingredients

In the world of beauty and self-care, sustainability is more than just a buzzword—it’s a necessary shift in how we approach our daily routines. This was the theme of our recent Body Scrub Workshop, where we introduced a delightful Mocha & Vanilla Body Scrub recipe. This recipe not only promises a luxurious skincare experience but also stands as a testament to reducing beauty packaging waste by utilizing ingredients from Wasteless Pantry, a bulk food store.

Why Choose Bulk Ingredients for Beauty?

Opting for bulk ingredients from stores like Wasteless Pantry serves a dual purpose. Firstly, it significantly reduces packaging waste, contributing to a more sustainable environment. Secondly, it allows you to get just the right amount of each ingredient, ensuring freshness and reducing waste.

Sustainable Mocha & Vanilla Body Scrub Recipe

This recipe is a fantastic way to repurpose your coffee grounds after enjoying your morning brew. Coffee grounds are known for their excellent exfoliating properties and can help rejuvenate the skin by removing dead skin cells. Here’s how you can make this eco-friendly body scrub:

Ingredients:

  • 3 Tbsp used coffee grounds, drained and cooled
  • 5 Tbsp raw sugar
  • 2 Tbsp coconut sugar
  • 2 Tbsp melted coconut oil
  • 3 Tbsp fine salt
  • 1 tsp vanilla powder
  • 1 tsp cacao powder

Instructions:

  1. Combine the Dry Ingredients: In a bowl, mix the coffee grounds, raw sugar, coconut sugar, fine salt, vanilla powder, and cacao powder. These ingredients not only exfoliate but also bring their unique benefits. For example, the caffeine in coffee grounds can tighten the skin, while cacao powder is rich in antioxidants.
  2. Add the Coconut Oil: Melt the coconut oil and mix it into the dry ingredients. Coconut oil is excellent for moisturizing and has anti-inflammatory properties, making it perfect for sensitive skin.
  3. Mix Thoroughly: Ensure all the ingredients are well combined. The mixture should have a gritty texture, perfect for exfoliation.
  4. Store Properly: Transfer your body scrub to an airtight container. You can reuse an old beauty product jar, further contributing to the zero-waste initiative.

Using Your Mocha & Vanilla Body Scrub

To use, gently rub a small amount of the scrub on your skin in a circular motion, then rinse. It’s suitable for use once or twice a week, leaving your skin feeling refreshed, smooth, and rejuvenated.

Conclusion

This Mocha & Vanilla Body Scrub is more than just a skincare product; it’s a statement in support of sustainable beauty practices. By choosing ingredients from Wasteless Pantry, you’re not just caring for your skin—you’re also taking a step towards a more sustainable and waste-free world.

Remember, sustainable beauty is about making small changes that add up to a significant impact. Try this recipe and feel good not only about how your skin feels but also about the choices you’re making for our planet.


Transform Your Leftover Sweet Treats into Delicious Cookies

A Waste-Reducing Recipe

Are you staring at a pantry full of miscellaneous nibbles and wondering what to do with them? Welcome to a delicious solution: “Love Your Leftovers – Baking Edition”! This blog post will guide you through a simple yet delightful recipe that turns those random bits of sweet treats into delectable cookies. Leftover treats cookies are not just a treat for your taste buds but a smart move towards reducing kitchen waste. Let’s dive into this scrumptious journey of transforming leftovers into a mouth-watering treat!

Final delicious homemade cookie made from leftover sweet snacks

Ingredients You’ll Need

  • 1/2 cup raw sugar
  • 1/4 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 tsp baking powder
  • 1 1/4 cups plain flour
  • 1/2 cup unsalted butter, melted
  • Your choice of chocolate or sweet treat leftovers from the cupboard

Step-by-Step Guide to Cookie Heaven

  1. Preparation: Start by preheating your oven to 180°C (356°F). This ensures your cookies will bake evenly.
  2. Mix Sugars and Butter: In a large bowl, combine the raw sugar, brown sugar, and melted unsalted butter. Stir until the mixture is smooth.
  3. Add Flavor and Structure: Blend in the vanilla extract for that irresistible aroma, followed by the egg to bind the ingredients. Next, stir in the baking powder.
  4. Incorporate the Flour: Gradually sift in the plain flour and mix until well combined. This step is crucial for achieving the perfect cookie texture.
  5. The Fun Part – Leftover Treats: Here’s where you get creative! Toss in your leftover chocolates or sweet snacks. Chop them into bite-size pieces if needed, and fold them into the batter.
  6. Chill the Dough: Refrigerate your cookie dough for 30 minutes. This helps in handling the dough better and also enhances the flavor.
  7. Baking Time: Scoop the dough onto a baking sheet, spacing them out to allow for spreading. Bake for 12-15 minutes or until the edges turn a lovely golden brown.
  8. Enjoy: Let the cookies cool a bit (if you can wait!) and then indulge in your homemade, waste-reducing, incredibly tasty cookies.

Closing Thoughts

Baking with leftovers isn’t just a creative endeavor; it’s a small but impactful step towards reducing food waste. By repurposing those sweet odds and ends into delightful leftover treats cookies, you’re not only treating yourself but also contributing to a more sustainable lifestyle. Share this recipe with friends and family, and let’s spread the joy of baking with leftovers!

Remember, this recipe is versatile. Feel free to experiment with different leftover treats and share your unique creations. Happy baking, and don’t forget to love your leftovers!


Meet the Team: Feiyah

Meet the newest member of the Wasteless Pantry team, Feiyah 🌈

Kaya, my name is Feiyah (she/they)!

I’m a Hills local and I’ve been working mostly at the Mundaring store since May, however, I’ve been popping up more recently at Bassendean, too.

One of the main reasons I joined the team was to enjoy a wholesome work environment that brings together my passions for slow, sustainable living with the beautiful smells, textures, and flavours of the shop!

When I’m not refilling legumes and spices, I’m pottering about my bush abode crafting with yarn, sourdough, ferments, compost, medicinal herbs, veggies, weaving, and earth remedies. I come from a lineage of healers and herbalists, and am forever a student of these ancient-rooted teachers, especially when it comes to supporting bodies through healthy menstruation, pregnancy, and postpartum. I’m devoted to the primal, animate wisdom of our bodies and I work with somatic, earth-based practices to support people through rites of passage.

Some of my favourite products in the store (because I can’t choose just one!) are the shea butter, cacao butter and vitamin E oil. I’ve been making herbal tinctures, balms, oils, body butters, scrubs, deodorants, lip balms and more, for my household and loved ones. There’s just nothing quite like the immersive process of creating healing tonics infused with medicinal properties, with your own loving hands, that benefit your body and the body of the earth.

So if you ever see me in one of the stores, go ahead and share your crafty passions with me, or ask me questions about creating your own remedies. I absolutely love having yarns about these things!

🍯

My ultimate tip for reducing waste is to start experimenting with making your own. What are things you LOVE, that with time and presence, you could be whipping out of your own kitchen/garden/craft basket?

Start off with just one idea, give it just one afternoon, and see how it nourishes and enlivens you in return. 😌


Turmeric Latte Recipe

Ingredients:

-1 cup almond or oat milk

-1/2 teaspoon turmeric powder

-1/2 teaspoon ground ginger

-1/2 teaspoon cinnamon

-1 teaspoon raw honey or maple syrup

-Pinch of black pepper

-Optional sprinkle of ground cardamom

Instructions:

1. In a small saucepan, heat almond milk over medium heat.

2. Once the milk is hot, add in turmeric powder, ground ginger, cinnamon, and black pepper. Stir to combine.

3. Allow the mixture to simmer (but not boil) for 3-5 minutes.

4. Remove the pan from the heat and strain the mixture into a mug.

5. Stir in the honey or maple syrup to sweeten.

6. Enjoy your turmeric latte!


Sticky Chai Recipe

Spice up your day the sticky way! 🍂☕

Stir up some magic with our chai blend, or make your own delicious sticky chai with the recipe below!

This recipe is a hug in a mug waiting to happen. Get ready to sip, savor, and spread the chai love – one sip at a time! ✨💕

#ChaiCheers #SipSustainably #StickyChaiMagic

Ingredients:

– 8 Cardamom pods

– 4 sticks Cinnamon broken into pieces

– 4 Star Anise

– 3 Cloves

– 1 tsp Fennel Seeds

– 1 Vanilla Bean split and cut into 2cm pieces

– 1/2 cup Loose Black Tea Leaves (try our Nerada)

– 1/4 cup Shredded Coconut

– 1/4 tsp Nutmeg finely grated

– 1 tbsp Ginger Kibble

– 1/4 cup Honey (lightly warmed)

– 1 tbsp Lemon Juice

Instructions:

– Pound the spices in a mortar and pestle, or pulse in a blender.

– Place the spice mixture in a bowl and add the tea, coconut, nutmeg and ginger, and mix to combine.

– Lastly, add the warmed honey and lemon juice and mix well to combine. Place in an airtight jar in the refrigerator. Add 1 heaped tsp per mug in boiled water, steep for 5 min and add your favourite milk!

This sticky chai blend can be stored in the fridge for up to a month, and is a delight to share with friends as an alternative to coffee!


Pistachio Apricot Cookies

Ingredients:

– 1½ cup almond meal

– ¼ cup coconut flour

– 2tbsp monk fruit powder

– ⅛ tsp baking soda

– ⅛ tsp salt

– 1 large egg, beaten

– ½ tsp vanilla extract

– ¼ cup honey

– ¼ cup melted coconut oil

– ¼ cup shelled, salted, finely chopped pistachios

– ½ cup diced, dried apricot

Method:

1. Preheat oven to 175°C & line a baking pan with a reusable baking sheet

2. Add the flours, sugar, salt & baking soda to a large mixing bowl. Use a fork or whisk and stir gently until combined

3. In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. This will soften the honey and make it easier to work with

4. Stir briefly to cool it down slightly, then add the oil/honey mixture, egg & vanilla to the dry ingredients

5. Use an electric mixer & make sure all ingredients are well combined, then fold in pistachios & apricots

6. Scoop 2-Tablespoon portions of dough & press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough, placing them 1 inch apart

7. Bake 13-15 minutes, until golden brown around the base. They will still be very soft

8. Allow to cool for 5-10 minutes on the cookie sheet, where they will firm up a bit, before transferring to a rack to cool completely

9. Serve immediately, or store in an airtight container at room temperature for up to a week, or in the freezer for up to three months


Medication Blister Pack Recycling

Did you know that we are a collection point for Blister Pack Recycling?

Blister packs are a type of packaging made from a combination of plastic and aluminum, making them tricky to recycle; however, with a little effort they can be recycled through specialist recycling programs and given a new life.

Blister pack recycling helps to reduce the amount of waste that ends up in landfill by ensuring that the plastic is recycled into new products. This helps to reduce the amount of plastic that pollutes the environment and can be harmful to animals and ecosystems. Additionally, recycling helps to conserve resources and reduce the amount of energy needed to produce new products from raw materials. Finally, recycling blister packs can help to reduce greenhouse gas emissions, as producing new products from recycled materials requires fewer resources and produces fewer pollutants.

You can recycle any brand of empty medicinal blister packs but do not bring in blister packs containing medicine. Unused medication can be taken to your local Pharmacy for correct disposal. Outer cardboard packaging can be recycled in your kerbside recycling bin.

Once collected, the material packaging is broken down and separated. Plastics are cleaned and recycled into new products, while the metal is smelted and converted to new alloys.

This service is by donation as a single box costs Wasteless Pantry $192.50 to be recycled. Available at Mundaring and coming soon to Bassendean!

Want to know what else you can recycle through WP?

Check out our Specialist Recycling page!

We’re passionate about providing sustainable solutions to help reduce waste, so why not join us in making a difference and recycling your empty medicinal blister packs today?


Gluten-Free Carrot Cake

Easter baking with goodies from your local bulk food store? How about trying out this recipe!

INGREDIENTS

– Gluten-Free Banana Bread Mix 500g

– Mixed Spice 2.5tbsp

– Cinnamon 1tbsp

– Vanilla extract 5g (1 tsp)

– Nutmeg 2tsp

– Grated Carrot 200g

– 3 Eggs (or 3 Tbsp flaxseed meal in 6 Tbsp water for vegan)

– Maple syrup 1tbsp

– Oil 1tbsp

– Milk of choice 1cup (if the batter is too thick add a little more)

(The picture is double the recipe)

METHOD

1. Place all ingredients in a bowl. Using a beater, mix on low speed for 1 minute.

2. Scrape down and mix for a further 4 minutes on low speed. Pop into a greased loaf or slice pan.

3. Bake at 170°C for approximately 55 – 65 minutes.


Mixed Peel, Ginger & Carrot Muffins

Mixed Peel is such a handy ingredient & can be added to so many treats 👩‍🍳

Grab what you need from WP of these:

– 1 cup wholemeal flour

– 1 cup self-raising flour

– 1tbsp baking powder

– ½tsp ground ginger

– ½ cup brown sugar

– ¼ cup mixed peel

– ¼ cup raisin

And these elsewhere:

– 1 cup carrots

– 2 eggs (or 2 tsp of flaxseed meal in 4 Tbsp of water)

– ¾ cup milk (dairy or plant based)

– 50g melted butter (or canola oil)

Methods:

1. Preheat oven to 200°C & line a muffin tray with silicone muffin cups

2. First mix together flours, baking powder, ginger & sugar. After mix together peel, raisin & carrot.

3. Whisk together eggs, milk & butter

4. Make a well in the dry mix & pour in the wet mix, stir until combined. Don’t over mix.

5. Pour batter in prepared muffin tins until 3/4 full & bake for 18-20 minutes

6. Once cooled set them aside to cool then enjoy 😋


Vegan friendly dairy free Parmesan Cheese 🧀

Ingredients

– ½ cup Almond meal

– 3tbsp nutritional yeast

– ½tsp onion powder

– ¼tsp garlic powder

– ½tsp salt

– A pinch of smokey paprika

– ½-1tsp lime or lemon (optional)

Method

1. Combine all dry ingredients in a bowl and stir together

2. For a tangy. touch add the lemon/lime

3. Adjust seasonings as you like to your personal taste

4. Voila it’s ready to be added to dishes 😋