Me and Dylan are continuing our food journey, experimenting with what we might both like for lunch. Currently, sweet potatoes are our favorite. Dylan eats them steamed with carrots and olive oil that I blend until smooth. And for myself I bake the sweet potatoes in the oven with green kale topped with pomegranate, black pepper, sea salt and olive oil. It’s healthy, quick and delicious for both of us!
Elenore Bendel Zahn's Veggie Stock Powder and Soup Recipes
Earlier this week, we posted an interview with plant-based foodie Elenore Bendel Zahn. Here are two of her favorite recipes!
The Luxury of Less
Here's a great TED talk Emma thinks we all should watch!
Here's what Emma found when looking for eco-friendly paint for the office.
It’s the Season to Indulge in Oven Roasted Fruits and Veggies
Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. This week is all about hearty and comforting veggie roasts.