March Groceries

There’s a small country market approximately 20 minutes from my house, and it’s the closest place I can buy yogurt and half & half in returnable glass. It also happens to have an impressive produce selection. I stocked up on fruit & veg, and also purchased a beautiful jar.

They also have many choices of dried chiles, beans, lentils, grains, and flours. Unfortunately, those are not available in bulk, but I try to talk to them about the possibility of it in the future without coming across as negative.

This was the first time in a year and a half of no waste grocery shopping that someone has said anything to me. A woman in the parking lot asked if I was doing no waste and I was so shocked and excited I didn’t hold the conversation very well. Maybe next time!

I live in Idaho, and not even in the capitol, so it is surprising in a smaller conservative town when one meets like-minded individuals.

Isn’t the jar stunning? It will fit in perfectly with all my other vintage jars. (Almost a candidate for the show Hoarders.)

Peace and love,


Sourdough Starter Pancakes


A typical breakfast for me is quick and leaning towards healthy. However, on the weekends, I allow a morning of lounging and enjoying a scrumptious, nutritious, yet high-calorie meal.

These pancakes use up any leftover sourdough starter that I have accumulated after making my weekly bread. I’m planning on doing a more thorough sourdough bread post soon!

The ingredients are ones I typically have on hand and, best of all, can be customized.


This batch was made with homemade cashew-almond milk, eggs from my hens, and other store bought ingredients, all available in bulk.

I use this recipe from my favorite sourdough baker.

This time, I left out the yogurt knowing I’d be topping the pancakes with yogurt later.

There is some sugar in the dough, which gives more leeway to add tart toppings, which is just what I did.


Yogurt, homemade cherry jam, and homemade apple butter were chosen for toppings.

The sourdough starter acts not as a leavening, but as a flavor for these delicious treats.

This is one of my favorite ways to combat food waste.

You’ll need

  • 2 eggs
  • 1 cup milk of choice
  • 1.5 cups sourdough starter / discard
  • 1.5 cups flour
  • 1 tsp each baking powder, baking soda, and salt
  • 1/4 cup sugar
  • 1/4 cup melted butter or coconut oil

Mix all ingredients together in 1 bowl to cut down on dishes.

Cook on a hot skillet and enjoy!

Peace and love,


Blood Orange Granola


Granola. I dig it.

It’s true you can easily find granola in basically every bulk section. Once you’ve tried homemade, though, you can’t go back.

Or so my taste buds tell me.

I rarely go shopping specifically for granola ingredients, but rather do a pantry clean out type of granola.

I’m calling this one blood orange only because I have some gifted blood orange olive oil that really needs to be used. My general granola strategy is to stick within a certain flavor profile. This one contains:

  • Rolled Oats (duh)
  • Shredded Coconut Flakes – unsweetened
  • Sunflower Seeds
  • Sesame Seeds
  • Millet
  • Cacao Nibs
  • Maple Syrup
  • Peanut Butter
  • Coconut Oil
  • Blood Orange Olive Oil

Also, I don’t like my granola browned much at all so I choose the low and slow method of baking at about 300F for maybe 30 minutes with plenty of stirring. You will get bigger chunks if you don’t stir, but I don’t like risking getting any dark brown spots.

If you like dried fruits in your granola, leave them out until it is baked or else you will have blackened char instead of fruit.

I also really try to keep the most obvious ingredient shining through so as not to get buried under 17 kinds of nuts and fruits. I start with a bowl mostly full of oats and just start adding ingredients as I want them. Then end with any liquid sweetener and oil. I think oil is the key to making granola spectacular.


So yummy topped with homemade cashew-almond milk!

I’m considering trying a savory granola. Any recommendations?

Peace and love,