Let’s talk about zero waste… and coffee!
Zero waste isn’t only about creating zero trash. It’s more about being aware of what you’re throwing away. And in that awareness, making better choices that decrease how much you contribute to the landfill.
Refuse, Reduce, Reuse, Rot, Recycle and THEN trash… if there’s anything left. The first ‘R’ is most important and often forgotten. Refuse. Refuse to purchase things that cannot be reused, rotted (composted) or recycled. Although recycling is great, it should not be the end goal. Recycling IS essential, but choosing to refuse can decrease the need for recycling.
Who doesn’t like coffee? Actually surprisingly, a few people do come to mind…
The quality of your coffee makes a HUGE difference. I used to drink the standard drip coffee from my trusty Mr. Coffee maker that I used for years. But I didn’t really enjoy that coffee, typically I had to douse it with milk or cream just to tolerate it. Then I tried real, quality, whole bean coffee. Needless to say, I’m now a coffee lover! The real change came from switching to whole beans, grinding those beans at home and topping off the process with our wonderful french press coffee maker! Coffee has now graduated from a cup of bland black liquid into a cup of deliciousness!
We buy our whole beans in bulk and use our own Bulk Bags to transport them home. No packaging, no waste! Don’t join the herd by using a pod coffee maker. If you’re throwing trash away after every cup, something is wrong. Make the effort to reduce your own personal waste!
8.3 billion K-cups were produced in 2013. Enough to circle the Earth 10.5 times.
Bland coffee AND trash in every cup.
What a waste!
Keurig does now makes recyclable pods, they still cannot be reused. And still contribute to waste when they’re just thrown in the trash and not recycled. Although they are producing recyclable pods, promoting getting a reusable filter and starting a program to return the pods, these are all attempts at quick fixes, which unfortunately don’t address the core issue. One-use products just aren’t the way to go. Even if you return the pods, they aren’t refilled or reused. Real, freshly ground, whole bean coffee also just tastes sooo much better…
Once I started drinking freshly ground coffee (here’s our lovely, budget-friendly Coffee Grinder) from our French Press, my love for coffee began. Whole beans ground right in your own kitchen means really fresh coffee. Pre-ground coffee starts to degrade quickly after it’s ground. Not to mention – coffee is one of the top foods involved in food fraud. Meaning pre-ground coffee may not be 100% ground coffee. They may add items—twigs, corn, leaves, etc.—that aren’t included on the label, to increase bulk and reduce how much coffee is actually in your container. Read Real Food/Fake Food by Larry Olmstead, if you want to learn more about food fraud. Buying whole beans can also help reduce waste. You can find whole beans in bulk at most grocery stores—what a great way to get fresher coffee without any extra packaging! It’s a win-win!
A great way to enjoy your freshly ground & delicious coffee!? How about with some pumpkin raisin muffins! A wonderful breakfast combination!Print
Celebrate pumpkin spice season with our delicious pumpkin raisin muffins!
- 1 cup white whole wheat flour (all purpose or regular whole wheat flour will also work)
- 1 cup whole wheat pastry flour (whole wheat flour will also work, you may need to add a bit more almond milk)
- 1/4 cup ground flax
- 2 tablespoons bran (optional)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 can pumpkin
- 2 eggs, at room temperature
- 1/2 cup sweetener (i.e. maple syrup and/or honey) I like to use 1/2 honey, 1/2 maple syrup
- 1/4 cup oil (liquid coconut oil or olive oil)
- 1/4 cup almond milk (regular milk will also work)
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- Preheat oven to 350 degrees F. Grease muffin tin and set aside. I love my non-stick Muffin Pan!
- In a medium bowl, combine dry ingredients: flour, flax, bran, baking powder, baking soda and spices.
- In a large bowl, combine wet ingredients: pumpkin, eggs (whisk with pumpkin), honey, maple syrup, oil and almond milk.
- Add dry ingredients to bowl of wet ingredients 1/3 at a time, stirring between additions (be sure not to overmix). Fold in raisins and walnuts.
- Spoon the batter evenly into each cup, filling each one all the way to the top. Bake for 22-28 minutes or until a toothpick inserted comes out clean. Allow muffins to cool for at least 5 minutes.
SERVING SUGGESTION: I LOVE to have these pumpkin raisin muffins with a generous dollop of almond butter (peanut butter would be good too!) and a cup of real delicious coffee.
MAKE VEGAN: Use maple syrup, flax eggs and non-dairy milk
MAKE IT GLUTEN-FREE: Use gluten-free all purpose flour instead.
CHANGE IT UP!: You can go crazy with different additions. Try 1/2 cup chocolate chips, or 1/4 cup dates and pecans instead of walnuts. The possibilities are endless.
Did you know you can reuse your used coffee grounds? Comment below to share if/how you reuse your old grounds!
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