At Butter Beans we’re all about eating sustainably, but what does that actually mean?

It can mean eating locally, in season, or organic. It can mean limiting your intake of processed meats and seeking out wild, line-caught seafood. It can mean steering clear of the dirty dozen. However, it also has to do with how you prepare and dispose of your food! This week we’ll talk a lot about reducing our food waste. Food waste is any uneaten food that is discarded, that could have had another practical use. One way to cut back on our food waste is to compost! Compost is broken down organic matter (usually kitchen scraps and unfinished food) made by tiny microorganisms in compost bins. It is often called ‘black gold’ because, when applied to our garden, it gives plants an all-natural fertilizing boost.

Today, we’ll be whipping up a batch of our favorite ‘compost’ cookies. We’re using zucchini, pretzels and carrots, but you could add any kitchen leftovers into this recipe and they would still taste great. To top off our tasty treat, we’ll also be blending up a fresh, nutrient-packed smoothie. Find the recipes below!

Smoothie Ingredients

  • 2 C spinach
  • 2 bananas
  • 1 pear
  • 1 tsp cinnamon
  • 21⁄2 C vanilla yogurt

Cookie Ingredients

  • 1⁄2 C oats
  • 1 C whole wheat flour
  • 1⁄4 tsp baking powder
  • 1⁄2 tsp salt
  • 1 tsp cinnamon
  • 1⁄2 C brown sugar
  • 1⁄2 C butter (4 TB/ 1⁄2 stick)
  • 2 eggs
  • 1 tsp vanilla
  • 1⁄2 C grated zucchini (1
  • small zucchini)
  • 1⁄2 C shredded carrot (1
  • medium carrot)
  • 1 C pretzels
  • 1⁄2 C raisins

Measure and mix oats, flour, baking powder, salt and cinnamon together. In a separate bowl, place diced butter and sugar and cream together. Meanwhile, grate the zucchini and the carrot. At the end, let 2

Gently squeeze the grated carrot and zucchini over a cup, to get out excess water. Add the eggs and vanilla to the butter/sugar mix, then mix in the flour mix, veggies, pretzels and raisins. Mix well and crush the pretzels. Spoon dollops onto baking tray and put in oven. Bake for 15-20 min until done.

For the smoothie, blend all ingredients in blender/food processor, pulsing until smooth.