Скачать с ютуб Weekly kitchen restock | experimenting with new recipes! в хорошем качестве

Weekly kitchen restock | experimenting with new recipes!

Go to http://drinkag1.com/sustainblyvegan to get a FREE 1-year supply of Vitamin D3+K2 and 5 AG1 travel packs with your first purchase. Thanks to AG1 for sponsoring today's video! Today we are food prepping for the week, where we are preserving, baking and pickling fresh produce. This is just one of the ways I try to minimise food waste whilst also having those fresh foods all throughout the colder months. I also love to meal prep for the month, so I'll be exploring new recipes and creating more sustainable and zero waste food content soon. ► NEW SERIES: Creating new habits » Episode 01 my fitness journey:    • Creating new routines for a happy hea...   » Episode 02: Creating new habits: the perfect morning routine »    • Creating the perfect morning routine ...   ► WHAT I EAT IN A WEEK »    • What I eat in a week *realistic & vegan*   »    • What I eat as a vegan in Winter ft. @...   ► JOIN ME DAILY ON INSTAGRAM » Instagram:   / sustainably_vegan   ► GET CONNECTED » Website: https://sustainablyvegan.org/ » Instagram:   / sustainably_vegan   » TikTok:   / sustainablyvegan   » Patreon:   / sustainablyvegan   ► RECIPES » Focaccia:   / cqa31uus8or   » Tempeh:   / cnpuejqmnyc   » Chickpea pasta salad: pasta of choice, 1 can chickpeas, 1 tbsp mustard (i use whatever I have at home), 1 or 2 spears of a pickle diced, 2 tbsp pickle juice, salt, pepper, mayonnaise, thinly sliced lettuce. Mash the chickpeas, add the other ingredients and mix, then allow the pasta to cool before adding and combing. ►For business inquiries: [email protected] #lowimpactliving