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Dumpster diving in nyc, how to: the stores dump their trash on the curb in the evenings, everybody is free to look through it and if you're lucky they even use clear plastic bags, so no opening required.

Yellow Breakfast Golden Milk with full fat ecological hay-milk* and curcuma, a soft-boiled egg* and oat* porridge cooked in coconut milk with satsuma-compote.

1 Oregano Pot-Plant 4 activia natural yoghurts 1l ecological hay-milk 250ml almond-milk 1 pkg soy-sprouts 1 kg beet root (eco) 6 actimel yoghurt drink pomegranade 1 kg potatoes 1 dessert-yoghurt (eco) 1 yellow pepper 1 kg satsumas 1 kg rudolphines 2 tomatoes 3 spring onions 4 plums (eco) 1 lemon 4 Avocados 1 pkg marzipan sweets 1 Milky Way Crispy roll

Protein Salad What Salad* Radishes* turnip cabbage* Bread croutons* red lentils Marinade (Apple vinegar, olive oil, balsamico vinegar, salt, pepper, garlic*, mustard, honey) How Wash the salad and let it drip down, while preparing everything else. Boil the eggs vor up to 7 minutes. Boil a hand fll of red lentils in another pot until they’re done. Wash and quarter the radishes. Wash, peel and dice the turnip cabbage. Roast the bread croutons in a pan with a tspb of olive oil. For the marinade chop up the garlic and mix it with oil, vinegar, spices and just the tip of a tbsp of honey and mustard. Pour out egg and lentils, shock both in cold water. Mix Radishes, turnip cabbage, salad and lentil in the bowl with the marinade. Then top with croutons and eggs. Bon Appetit.

Brokkoli Soup with cheesy croutons What 1 Brokkoli* 2 Potatoes* Breadcrumbs* Vegetable base for soup (I made my own frozen stock) Parmesan cheese Butter oil Spices: Salt, Pepper, Nutmeg, juniper berry, laurel

How Wash the Brokkoli and potatoes. Cut them in small pieces. Meanwhile heat up the butter oil in a big pot. Squash the juniper berries with the flat side of the knife and roast them with a laurel leaf in the put. Then add the brokkoli and the potatoes and roast them gently for a minute. Douse in hot water and get everything to cook gently. Meanwhile prepare the cheesy croutony by roasting them in a separate pan in a little oil. When they are crunchy brown, turn off the heat and grate some parmesan cheese on it. Leave it on the stove, so it can melt. When the potatoes and the brokkoli are done, purrée them with a stick blender until the consistency is creamy smooth. If it’s too thick add water, if it’s too fluid starch or flour. Add salt, pepper and nutmeg to your liking and serve with the cheese croutons.

Mac’n’Greens or Makkaroni with green crunchy crust 6 servings What 300g Pasta* 1/2 (200g) Brokkoli* 300g Tomatos* 400g Pumpkin 150g blanched almonds 50g oats* 1pkg buffalo mozzarella* 1 bunch of basil Salt, Petter, Olive Oil How Prepare the crunchy curst: Blend half of the basil with the oats, Brokkoli and a good sip of olive oil, salt and pepper until it is all fine crumbs. Set aside in a bowl. Then blend the tomatos, Almonds with the rest of the basil and 2 tsps with salt and pepper to a homogenous purée. Meanwhile cook the past and sliced Pumpkin in a pot of boiling salt water. Cook for half of the time that’s recommended, they have to be half-done. When pouring out, keep one cup of the cooking water. Then mix the pasta with the tomato purée in a pot. Add some of the cooking water until its quite fluid, because the pasta is going to absorb the extra water in the oven. Fill everything in a big casserole and spread the brokkoli crumbs on the whole thing. Option für non vegans: add mozzarella slices on top – but the original recipe is vegan. Then bake in the oven at 180° in the oven. Let it rest for 10minutes outside the oven, when done.

Oat-cookies with golden milk or trying to do milk and cookies the healthy way What Cookies: Oats* Eggs* Raisins Cinnamon Agave syrup molasses Golden Milk: Milk* Tumeric Spices: Cardamom, Cinnamon, Pepper Coconut oil How Basically just mix oats, eggs, raisins and the sweeteners of your choice in a bowl to a sticky consistency that allows you to form little lumps. Throw those on a baking tray with baking paper and bake them in the oven for abot 20-30 minutes at 180° unti their done. For the milk I always prepare a larger batch of tumeric paste by cooking the dried tumeric power in water until it’s a paste. Then I add a spoon of that to a glass of milk and let it simmer with the spices and pour it in a mug with a tbsp of coconut oil.

This is what I call a great success (for dumpster diving not for treating food the way it should be treated). FYI – this is my share, so double that and that’s what we found AFTER someone else already took their part, so just imagine what actually was thrown away. 2l can of frying fat 1kg pasta 2 l of milk – one ecological haymilk 1 net of satsumas 2 brokkoli (ecological) 2 banans (eological) 1 pkg of oat flakes (ecological) 2 pkgs salad (1 ecological) 4 fruchtzwerge yoghurt dessert for kids 5 eggs 1 pkg pesto ross (ecological) 1 pkg mozzarella buffalina 1 pkg radish 1 pkg cut pieces of pineapple 1 pkg joghurt camenbert 1 pkg tomatoes 1 pkg green beans

I wouldn’t call this a great sucess, but first time I’ve found bug and fly traps. Do they even go bad? 1 satsuma 1 pkg of ant traps 1 pkg of flytraps for the window 1 kg maroons

Weekend Brunch with fresh banana-croissants What: Puffpastry* Home made banana jam* (here’s the recipe for that: http://anotherwomenstreasure.tumblr.com/post/146615959941/banana-jam-shot-from-a-low-angle-to-emphasize) Eggs* Butter* Vanilla Yoghurt* Breakfast couscous with dried dates and apples* Cinnamon Honey From my garden: walnuts grapes plums How: First the croissants: Roll out the pastry, cut them in long triangles. Put a spoonful bananjam (or any jam, chocolate or filling to your liking) on the longer side. Then roll them and bend them on the sides into the typical croissant shapes. (Or don’t bend them, because you see mine is perfeclty straight). Then melt some butter and spread in on top of them. Bake in the oven at 180° for about 30 minutes until they’re crispy and golden brown. Meanwhile cook up some water. Put the breakfast couscous in a cup and pour twice the amount of water on it. Put a lid on the cup and let it soak until it absorbed the water and is done (should take a few minutes). Then sprinkle some cinnamon on it and throw some grapes on top of that. Cook the egg for 5minutes on the side and chill it under cold water for 20seconds. For the yoghurt just pour the yoghurt in a bowl, throw nuts and quartered plums on it and drop honey to your liking on it. Enjoy

Long time no dive. Im back with: 1kg rice 1 big vannila yoghurt (eco) 1 green pepper 1 pkg pizza dough 1 pkg puff pastry 6 eggs 1pkg breakfast couscous with dried apples and dates (eco) and a million chocolate cookie bars from weight watchers (is my dumpster trying to tell me something here?)

Berries for Breakfast Freshly plucked gooseberries, red and black currant and cherries. I know it’s a luxury to have a garden, but there’s no better way to learn how precious food is than growing it yourself. And if you don’t have a garden on your own, here’s a site with public fruit trees, spots for gathering etc.: http://mundraub.org/

Tomato tarte with goat cheese What Ripe tomatoes* capers* 1 pkg shortcrust dough* 2 eggs* mustard goat cheese butter* Spices (salt, pepper, nutmeg) herbs (basil, rosemary, majoran -> homegrown) How Butter up the tarte dish and spread the dough evenly in it. Keep in the fridge while you prepare the filling. Brush the mustard over the dough. Wash and slice the toamtoes and arrange them over the mustard in concentric circles, overlapping slightly. Sprinkle with salt, pepper and chopped herbs. Then scatter a few capers evenly. Beat up the eggs with the goad cheese, also add a little salt, pepper and freshly ground nutmeg. Pour everything over the tomatoes and bake in the overn fro 30 to 40minutes until the top has a nice brown crust. Bon appetit.

Mango Lassi What Mango* Yoghurt* Water How Peel the mango. Throw it in the blender with the yoghurt and water. Amount depends on the consistency you like. Blend. Yum.

Calendula Oil What Calendual Petals* (Homegrown) Olive Oil

How Pluck the flowers, preferably before midday and then let them dry up in the sun just a bit, so some of the fluid evaporates and you’ll have less risk of mould. Pluck out the petals, make sure to clean them gently form earth, insects and other dirt. Put them in a clean, steril char and douse them with the oil of your choice. Let them draft for a few weeks in a light warm spot (not direct sunlight) for a few weeks, turn daily and wait until it screams: I’m ready. Then enjoy your personal healing oil pure or as a base for ointments etc.

Oi breakfast! Why you so yellow? Freshly squeezed orange Juice*, with golden (goat) milk*, soft-boiled egg* and porridge cooked in milk* with bananas*, grapes* and hazelnuts.

Cherry-Pastry or what I would call a fruity topfengolatsche What Puff Pastry* Curd Cheese* Egg yolk* Cherries (homegrown) 1 tsp honey How Pluck the cherries from your favourite tree (tell the tree thank you) and remove leaves, stems and wash them. Remove the stone and chop them in little pieces. Whip up the Curd cheese and mix some honey in it. Then roll out the pastry, cut it in 6 equal squares. Spread the curd cheese in the pastry-suqares, but spare enough edge so you can still fold them. Then add the cherries on top. Then fold in the edges. Crack an egg, separate the yolk. Whip it up with a fork and then brush it on your pastries. Bake them in the oven at 180° for about 20mins until the dough has risen and is cripsy golden-brown.

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