Late Summer Mocktails

Spicy Watermelon Mint

Ingredients (4 servings)

  • 16 oz Topo Chico Sparkling Water
  • 3 Cups Watermelon Juice
  • 20 fresh mint leaves
  • 4 slices of watermelon
  • Tajin
  • 8 lime wedges

Instructions

  1. Rub lime wedge around the rim of a glass and dip in Tajin seasoning.
  2. Muddle the mint leaves in the bottom of each glass.
  3. Fill the glass 1/3 full of ice.
  4. Add 3/4 cup watermelon juice.
  5. Top with Topo Chico sparkling water.
  6. Garnish with a slice of watermelon, a lime wedge, and a few mint leaves.

 

 Watermelon Juice Recipe
  1.  Blend 6 cups of cubed seedless watermelon until smooth.
  2. Pour the mixture through a fine-mesh sieve or cloth into a bowl or cup.

Blueberry Ginger Cooler

Ingredients (6 servings)

  • Blueberry Ginger simple Syrup (recipe below)
  • Ice cubes
  • Sparkling water of your choice
  • Mint or Rosemary for garnish

 

Instructions

  1. Fill 2/3 of the glass with Blueberry Ginger Syrup. 
  2. Add Ice cubes to glass.
  3. Top glass with unflavored or flavored sparkling water. Mix gently.
  4. Garnish with fresh blueberries and mint leaves.

 

Blueberry Ginger Syrup recipe

  • 4.5 cups water
  • 1.25 cups fresh blueberries
  • 1 heaping Tbsp grated ginger
  • 4-5 Tbsp sugar (to your likeness)
  1. To a pan on medium-high heat add water, blueberries and grated ginger. Let it all come to a boil.
  2. Once the mixture starts boiling, add sugar and mix till it dissolves.
  3. Now lower the heat and using the back of your spatula, mash the blueberries. Let the mixture simmer for another 10-15 minutes.
  4. Remove from heat and once the syrup has cooled down, cover it and let it sit at room temperature for 2-3 hours. This is important so that the flavors mix-in well.
  5. After 2-3 hours, strain the syrup into a clear bowl. You can cover and keep it refrigerated until ready to use.

Mango Orange Mojito

Ingredients (4 servings)

  • 1 cup fresh mint leaves
  • 1/4 cup sugar
  • 1 cup orange juice
  • 1 cup mango nectar (or fresh mango juice)
  • 1 tbsp lime juice
  • 12 oz sparkling water of choice
  • Ice
  • Orange slices and mint leaves for garnish

 

Instructions

  1. In 1 large bowl or pitcher, add the 1 cup of fresh mint leaves and muddle.
  2. Add sugar, and muddle the mixture again.
  3. Add the orange juice, mango juice, lime juice, and sparkling water. Gently stir.
  4. Fill each glass halfway with ice. Pour in mixture.
  5. Garnish with orange slices and mint.

Rosemary Peach

Ingredients (4 servings)

  • 2 peaches, chopped
  • 4 oz rosemary simple syrup (see recipe below)
  • 8 oz lemon juice
  • Ice
  • Sparkling Water of your choice (flavored or unflavored)

 

 Instructions

  1. Add peaches to shaker. Muddle peaches well.
  2. Add rosemary simple syrup, and fresh lemon juice to a shaker. Shake all ingredients.
  3. Strain the mixture into two glasses filled with ice. 
  4. Top with sparkling water.

 Rosemary Simple Syrup

  • 4.5 cups water
  • 1.25 cups fresh blueberries
  • 1 heaping Tbsp grated ginger
  • 4-5 Tbsp sugar (to your likeness)

Add rosemary, sugar, and water to a pan and bring it to a boil. Remove from heat and let the rosemary sprigs steep in the sugar water for about 15 minutes, at least. Strain out the leaves and let the syrup cool before use.

 

Strawberry Basil

Ingredients (6 servings)

  • 6 fresh strawberries, sliced
  • 12 fresh basil leaves
  • 1/4 cup sugar
  • Ice cubes
  • 1/3 cup lemon juice
  • 2-1/4 sparking soda
  • Additional basil leaves, for garnishing

Instructions

  1. In a shaker, muddle strawberries, basil and sugar.
  2. Fill shaker 3/4 full with ice, then add lemon juice.
  3. Cover and shake for a few seconds.
  4. Strain into six rock glasses filled with ice.
  5. Top with sparkling water.
  6. Garnish with basil leaves.

 

Find all of the ingredients for these recipes at your Davis Food Co-op!

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5 Low Energy Use Recipes

The U.S. Department of Energy estimates that cooking alone generally accounts for 4 to 5% of total home energy use, and this figure doesn’t include the energy costs associated with refrigeration, hot water heating, and dishwashing. Added together, these costs mean that as much as 15% of the energy in the average American home is used in the kitchen.

However, two of my favorite ways of cooking just so happens to help conserve energy: Cooking in big batches (4-8 servings per meal) and/or having little to none cooking involved (oven, stovetop, slow-cooker, etc.), while still maintaining a filling, nutrient-packed meal.

 

Here are some of my favorite, low-energy use recipes:

Overnight Buckwheat & Chia Seed Pudding (vegan)- 6 Servings

2½ Cups Dairy-free Milk

½ Cup Chia Seeds

4 Tbsp Raw, Hulled Buckwheat

2-4 Tbsp Maple Syrup (to your likeness)

Optional Serving toppings

Fresh/Frozen Fruit

Hemp Seeds

Nuts

Nut Butter

Granola

 

Instructions

  1. In a mixing bowl add dairy free milk, chia seeds, buckwheat, and maple syrup. Whisk to combine.
  2. Cover and refrigerate overnight (or at least 6 hours). The pudding should be thick and creamy. If not, add more chia seeds and/or milk, stir, and refrigerate for another hour or so.
  3. Enjoy as is, or top/layer with the optional toppings!

Leftovers can be stored in the fridge for up to 5 days.

Salmon and Kale Caesar Wraps-

6 servings

7 Cups shredded kale

¾ Cups shredded parmesan cheese

3/4 Cup Caesar Dressing (Recipe below)

3 (6 oz.) Cans Wild Salmon, Drained (or you can cook your own salmon prior)

6 Large Flour Tortillas (sub Casava or Chickpea tortillas for more protein/fiber)

 

Ingredients for Cesar Dressing

2 Cloves minced Garlic

2 Tbsp fresh lemon juice

1 Tbsp Extra Virgin Olive Oil

1 Tsp Anchovy Paste

2 Tsp Worcestershire sauce

½ Cup Plain Greek Yogurt

1 Tsp Dijon Mustard

¼ Cup Grated Parmesan Cheese

½ Tsp Fine Sea Salt

¼ Tsp Ground Pepper

1-2 Tbsp Water (as needed, to thin)

Add all ingredients, besides water, to a blend and mix for a few seconds. Slowly add waterto blender and mix until you get a consistency that you like.

Instructions

  1. Shred salmon using a fork. Set aside.
  2. Place the kale, parmesan, and caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Toss in shredded Salmon to combine.
  3. Place 1 tortilla on a clean work surface. Spread a quarter of the filling to the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with the remaining 5 tortillas. Serve immediately.

Leftovers can be stored in the fridge for up to 2 days.

Creamy Sesame Noodles (vegan)-

6 servings

8 oz. Brown Rice Udon Noodles

1 Large Cucumber, chopped or thinly sliced

1/2 Cup thinly sliced green onion

1/2 Cup chopped cilantro

1/3 cup chopped roasted peanuts or cashews(lightly salted or unsalted)

1 Tbsp Sesame Seeds (brown or white)

Sesame Dressing Ingredients

1/4 Cup Liquid Aminos

3 Tbsp Tahini

2 Tbsp Rice Vinegar

1 ½ Tbsp Maple Syrup

1 Tbsp Toasted Sesame Oil

1 Tbsp Fresh Lime Juice

1 Tbsp Minced Ginger

2 Tsp Minced Garlic

Instructions

  1. Cook noodles according to package instructions then rinse in cold water to cool them. Set aside to drain.
  2. Whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.
  3. Chop or thinly slice the Cucumber (remove seeds).
  4. Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine.
  5. Top with the remaining cucumber, green onions, cilantro, and chopped nuts. Garnish with extra lime.
  6. Enjoy right away or chill for 30 minutes before serving.

Leftovers can be stored in the fridge for up to 2 days.

 

Cashew-Curry Chicken Salad-

6 servings

2/3 Cup Greek Yogurt

4 Tsp Lemon Juice

4 Tsp Honey

1 Tsp Curry Powder

1/4 Tsp Salt

1/4 Tsp Garlic Powder

1/4 Tsp Pepper

1/8 Tsp Ground Ginger

3 Cups Cubed Cooked Chicken Breast

4 Celery Ribs, chopped

2 Medium Carrots, chopped

1/2 Cup Chopped Cashews

Instructions

  1. In a large bowl, combine the first eight ingredients.
  2. Add the remaining ingredients, toss to coat.
  3. Serve as is, or make a sandwich. 

Leftovers can be stored in the fridge for up to 2-3 days.

Cold Lentil, Olive, and Cucumber Salad (Vegetarian/Vegan)-6 servings

 

Ingredients

2 Cups French Lentils

2 Cloves Garlic

2 Bay Leaves

1/2 Tbsp Mustard

1/2 Tsp Salt

2 Tbsp Rice Vinegar

6 Tbsp Extra-Virgin Olive Oil

2 Medium Cucumbers, chopped into 1/2-inch pieces

1 Cup Pitted Kalamata Olives, chopped

3/4 Cup Mint, chopped

1 Cup Ricotta or Feta cheese (leave out or sub with vegan cheese to keep recipe vegan)

 

Instructions

  1. Combine the lentils, garlic, and bay leaves in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 15 minutes.
  2. Drain the water and pull out the garlic and bay leaves. Refrigerate until cold.
  3. In a small bowl, whisk together the mustard, salt, and vinegar. Drizzle in the olive oil, whisking constantly until the dressing has emulsified.
  4. Combine the lentils, cucumbers, olives in a large bowl. Pour over the vinaigrette and toss to evenly coat.
  5. Top with mint and ricotta or crumbled feta just before serving.

Leftovers can be stored in the fridge for up to 2-3 days.

Find all of the ingredients for these recipes at your Davis Food Co-op!

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A March for the Governor’s Signature for AB 2183

Today begins a historical, 24-day long march where Farm Workers and Farm Worker advocates will be marching 335 miles, starting from Delano CA and ending at the Sacramento State Capitol. ⁠

This march is to convince Governor Gavin Newsom to sign AB 2183, the Agricultural Labor Relations Voting Choice Act. This bill will give Farm Workers the right to vote for a union, free from intimidation and threats, allowing them to vote in secret whenever and wherever they feel safe.⁠

Today, they must nearly always vote on grower property, amidst cynical voter suppression through abuse and intimidation by foremen, supervisors, and labor contractors. 

Twenty-five full-time marchers will join 500 workers and supporters at 8 a.m. on Wednesday August 3 to kick off the trek at the farm workers’ historic “Forty Acres” complex in Delano, where the union began 60 years ago in September 1962.

Volunteer Town Committees have formed in the two dozen towns along the march route to receive, feed, and house the marchers each day. The march route traces the path of the historic Cesar Chavez-led 1966 peregrinacion (pilgrimage) that first brought the farm workers’ grievances before the Nation’s conscience. 

The march will end on August 26th, the day that Governor Newsom proclaimed as Farm Worker Appreciation Day in California.⁠

Farm workers are asking people to listen to them, to join in conversation, and to help their voices be heard by those in power.⁠

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Plastic Free July Recap at the Co-op

 

With the end of Plastic Free July, we wanted to give a quick recap of how it impacted the Davis Food Co-op

As you can see in the charts below, at the Co-op:

  • We reduced the number of plastic products carried at the Co-op by 1.3% in the month of July, compared to the month of June.
  • Plastic product sales decreased by 6.3% for the month of July, compared to the month of June.
  • For our Fiscal Year of 2022, we have reduced the number of plastic products carried by 12% compared to FY 2021.
  • For our Fiscal Year of 2022, plastic product sales have decreased by 3.3% compared to FY 2021.

 While Plastic Free July is over, for many, the journey of reducing plastic waste is just beginning. Research shows that 87% of participants made one or more changes that have become new habits and a way of life.

The Davis Food Co-op encourages you to try something new and stick to it beyond Plastic Free July. With some minor lifestyle changes, we can make a bigger collective difference than we think.

 

Resources to continue plastic-reducing habits:

Co-op Owner waste reduction tips

Plastic Free Tour of the Co-op 

 

If you have any suggestions or feedback on how we can reduce our plastic consumption at the Co-op, please fill out a Suggestion Form

 

 

 

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Why the Zero Waste Community Needs More Inclusivity

Why The Zero Waste Community Needs More Inclusivity

 

        By now, most of us have heard the term “zero waste”, which one of the simple ways to put it, means to send little to no items to landfill. Zero waste living is about consuming less, being more conscious about our purchasing habits, supporting eco-friendly companies, and overall reducing our environmental impact. We’ve seen the zero waste community grow immensely over the past decade, especially as the Climate Crisis continues to rise.

 

        But the issue with this community, is the lack of inclusion for our Black, Indigenous, and People of Color. Big advocates tend to be White, seemingly middle-classed women. A typical day for them consists of them making their weekly batch of almond milk and placing it in their perfectly labeled jars, putting on their $350 dollar dress that was made completely out of plastic bottles, and the plastic free produce they just purchased from their local Farmer’s Market (which of course was only a five-minute bicycle ride from their house). For some, it comes off as an unattainable lifestyle if you are not White and not in the middle-upper class, but that simply is not true. 

 

 

BIPOC communities have been living zero waste lifestyles for thousands of years. Most cultures live this way without even identifying themselves as “zero waste”, as it’s just something they have always done; repurposing empty containers to store leftovers, hand-me-down clothing, using every part of an animal they just harvested, etc. Thrifting was once only for low-income communities and was only for “poor people” because it wasn’t aesthetically pleasing or “cool”. Now that it has become trendy, everyone is doing it.

Zero waste community members have a responsibility to ensure their environmental sustainability is working towards:

  1. Ending Fossil Fuel extractions and Fossil-Fuel based products like plastic.
  2. Getting commitment from agencies and local governments to stop funding false or short-term solutions like waste-to-energy.
  3. Addressing Food Insecurity and Food Deserts in BIPOC communities.
  4. Addressing Environmental Racism.
  •  While Indigenous people comprise 5% of the world population, Indigenous People protect about 80% of the Earth’s Biodiversity in the Forests, Deserts, Grasslands, and Marine Environments in which they have lived for centuries.
  • Studies have shown that White neighborhoods have at least 4 times as many grocery stores as predominately Black neighborhoods.

   These are just some of the many reasons      why this community has to be more             inclusive if it is to survive and achieve its     end goal in protecting Mother Earth.

The movement needs to better reflect more diverse experiences to broaden its audience. BIPOC struggle to resonate with the zero-waste movement when they do not see their own personal environmentalism experiences in conversations. It must go beyond the conversations of what zero waste products you are purchasing and consuming.         

To create a more inclusive Zero Waste community, we must follow/spotlight more BIPOC leaders, broaden the topics/issues within the Zero Waste Community, & have current advocates acknowledge how their portrayal of their lifestyle comes off as inaccessible to most people, especially within the BIPOC Community, and change the narrative of what it means to be Zero Waste.   

More Resources available here:

Global Alliance for Incinerator Alternatives

Food Deserts

Environmental Justice for PFJ: BIPOC Communities Bear The Burden Of Plastic Pollution

65+ BIPOC Influencers and Creators in the Sustainable and Environmentalism Movement 

Environmental Justice Organizations

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5 Plastic Free DIY Recipes

makeup remover

-Glass Jar, with Sealable Lid

-2 Cups Filtered Water

-1-3 Tbsp. Jojoba Oil

-1 Tbsp. Alcohol-Free Witch Hazel

**Optional- 15 drops of essential oils (rose, lavender, & chamomile are great for sensitive skin)

Add all ingredients to a mason jar, or any glass reusable jar you have available and shake the mixture. Apply a quarter-sized amount to a reusable round and apply all over your face. Can be gently used over eyes.

Shake the jar before each use.  

All-Purpose Citrus Cleaner

-2 cups worth of peeled Citrus (Orange, Lemon, or Grapefruit. You can use more than one type if you’d like/have it)

-2 cups of White Vinegar

-2 cups of Water

-1 teaspoon of Castile Soap

-Mason Jar or Glass Spray Bottle

1. Add citrus peels and vinegar to a sealable jar. The citrus should be at least half full of the jar. Add vinegar (It should fill the whole jar. Add more vinegar if need be).

2. Seal the jar with a lid. (Avoid a metal lid, if possible, as the vinegar can corrode the metal)

3. Let this infuse for 2-3 weeks.

4. Once it has infused, strain the vinegar, discarding the peels and place the vinegar into a glass spray bottle. (If you have any leftovers, the vinegar mixture can be stored in a sealed jar, in a dark, cool spot.)

5. Add the water and castile soap.

6. Shake the bottle once all ingredients are in the spray bottle.

Shake before each use.

Mouthwash 

1 cup Filtered Water

1 Tsp Baking Soda

10 drops Tea Tree Essential Oil

10 drops Peppermint Essential Oil

1 tsp of Xylitol or Stevia

Combine all ingredients to a jar and shake.

Shake jar before each use.

         **Never swallow the mouth wash, always spit out.

 

Bentonite Tooth Paste

2 Tbsp Bentonite Clay

4 Tbsp Filtered Water

1 Tbsp Coconut Oil

1/4 Teaspoon Stevia or Xylitol

1/8 Teaspoon Sea Salt

10 Drops Peppermint Essential Oils

5 Drops Clove Essential Oil

1. Mix powdered clay with water in a small, non-metal bowl, with a non-metal spoon (metal causes the clay to be less effective).

2. Add remaining ingredients and mix until well blended.

Store in a sealed jar, in a cool spot.

Bug Repellent

-8 drops of each Essential Oil:  Citronella, Lemongrass, Rosemary, Eucalyptus, & Mint.

– 2 oz of Alcohol-free Witch Hazel

– 2 oz of Water

Add all items to a glass spray bottle, shake, and you are ready to go! Shake bottle before each use. Apply liberally, avoiding eyes.

Find all of the ingredients for these recipes at your Davis Food Co-op!

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Honest Conversation About the Plastic at the Co-op

Let’s Talk About It…

With it being Plastic Free July®, we wanted to take the time to talk acknowledge the current plastic the Davis Food Co-op has in the store and discuss the steps we are actively taking to reduce our plastic waste.

As the demand increases, some brands are switching their packaged items to more environmentally conscious packaging. Whether that be recyclable, biodegradable/compostable packaging, or no packaging at all! While that cannot be said for all brands we carry in the store, the Co-op is always looking for plastic free alternatives whenever possible.

 

Covid-19 was another setback for us in 2020 regarding our plastic usage.

Customers were not allowed to self-serve, meaning no reusable bags/containers for their groceries. Bulk items then had to be prepackaged in plastic bags and containers. Which we know, kind of defeats one of the major purposes of bulk.

The Co-op tried to do whatever we could to continue offering sustainable options with these new restrictions and once the restrictions were lifted in June of 2021, customers were once again allowed to use their reusable items for their groceries. Here, we will go over some of the alternatives we offer to customers, that are typically plastic at other stores.

 

 

 

Compostable Produce bags

 

 

 

For Produce we have compostable bags, which are opaque and cloudy. They are highlighted with signage, while all other bags are landfill.

Compostable Bulk Bags

Thought these were plastic, right?! THEY’RE COMPOSTABLE! 

Some of our Deli “plastics” on the Grab and Go wall are compostable!

 

The containers that hold many of our salads and various bowls are made from bamboo and unbleached plant fiber which are certified compostable, soak-proof, freezer safe, and contain no wax or plastic lining. The clear PLA box lids are made from corn resin.*⁠
The containers that hold many of our pastas, spreads, cupcakes, and single-sliced cakes are made from eco-friendly and renewable Polylactic Acid, a biodegradable and fully compostable bio-resin made from corn.⁠ 
 
However, because of supply chain issues, it can be difficult for us to keep the same containers for our Deli items at all times.
 
*The sandwiches and some of our baked goods, in these brown compostable containers, are still wrapped in plastic. The Co-op has been actively looking into alternative options, so those meals can be 100% plastic free.⁠ ⁠

If you’re ever unsure about the packaging, look for the following to ensure that it is indeed compostable:⁠

-A circle with a 0 in the middle⁠
-A triangle with a 7, and PLA underneath⁠
-The word “compostable” or “biodegradable”
 
Here are a few more symbols that also mean they’re compostable⁠:

Forgot your reusable bags? the co-op has you covered!

The Co-op has paper bags(never plastic) as an option for our customers to purchase.

While we may not be able to go plastic free completely as a store, the Davis Food Co-op is continuously looking for ways to reduce our plastic use, one day at a time.

If you have any suggestions or feedback on how we can reduce our plastic consumption at the co-op, please fill out a Suggestion Form

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