Food prep for the month

► Preorder my book: The Conscious Kitchen
» bit.ly/m/Immylucas
In today's video I am sharing with you a food prep for the month, where I try new recipes, explore flavours and get prepped for the week ahead.
For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!
► Discount codes!
» Get $50 off groceries at PineMelon in Denver or Boulder with code SUSTAINABLYVEGAN: pnmln.onelink.me/EOQu/m538l9k...
► Recipes
» Beginner sourdough video: • How to make sourdough ...
» thekoreanvegan.com/favorite-k...
» www.themediterraneandish.com/...
► WHAT I EAT IN A WEEK
» • What I eat in a week *...
» • What I eat as a vegan ...
» • What I eat in a week i...
► JOIN ME DAILY ON INSTAGRAM
» Instagram: / sustainably_vegan
► GET CONNECTED
» Instagram: / sustainably_vegan
» TikTok: / sustainablyvegan
» Patreon: / sustainablyvegan
►For business inquiries:
[e-mail]
#lowimpactliving #lowimpactmovement

[@SustainablyVegan]

What the next food prep video here: kzbin.info/www/bejne/h5vKiY2AfauKic0

[@katherineallaire6204]

As someone who's been following for many years, I just wanted to send you a note of thanks to tell you how grateful I am that I've been able to see your cooking and sustainability journey over the years. It's been very inspiring for me and it seems like it brings you so much joy, which is lovely to see. I love your channel and the ideas you come up with, and I can't wait for your new video series. Much love from California ✌️

[@marycharlebois6627]

Big jars, blue bowls, voluminous bread that blows my mind, fermented foods that look fun and flavourful, crab claw bread massage that looks therapeutic, lemons that sing of spring, zesty sauerkraut that begs to eaten on top of a bowl of mashed potatoes… there is just so much to love!! Thanks, Immy, I am loving your “Rediscovering Myself in my 30’s” series. I cannot wait for the next episode. Ⓜary💕

[@violettebesson5771]

I've been following you for a few years now, and it's nice and fun to see that sustainability is no longer just finding every single bit without plastic. Sustainability is a mindset in which we find comfort and pleasure in creating things for ourselves.

[@mimirfinn1560]

Not Immy casually making me cry whilst giving me a pep talk about doing hard things.. Thank you 💖 I’ve got a whole bunch of food prep to do today (mostly for my sensory kid) and this has gently inspired me to do so! 🥰

[@chocwiz2620]

I was going to say how much In love your bowl! I love thrifting things like that - it’s makes for a more interesting kitchen :)

[@shirleytx7]

Thank you for the video. I have recently made whole-wheat sourdough bread, kombucha, soy yogurt , and am planning to do Sourkraut next week. I find it very rewarding to be able to make my own food.

[@GraceAredel]

I’m turning 30 in exactly two months, so I can relate to your new series! I am rediscovering myself lately as well, and for someone who has been working in IT for the past 8 years doing something with my bare hands and touching/smelling/eating the results is so rewarding! I bake bread and other things, I mend clothes, I learn how to knit, this is such joy! So thank you SO MUCH for your videos❤

[@Clockworkcityofpain]

I loved this so much. I usually don't comment much on videos, but Rediscovering myself in my 30s is exactly the kind of thing I didn't know I needed but that has already felt incredibly therapeutic. I can't wait for the next episode! Love from Chile❤

[@angelapitts7772]

I’ve been following for years….i really enjoy watching you create….it gives me ideas of things I want to try in my own life….currently growing food on a small scale in rural Nc…..❤

[@colettebishop2173]

With the lemons you squeezed, put in a jar with a 2% brine solution, add a fermenting lid and you get a second crop of preserved lemons. Or add about 100g sugar, top up with water and elastic band a bit of kitchen towel on top and ferment to make vinegar

[@MyFocusVaries]

Making my own kimchi might be a good plan because I could make it without the heat. I like that idea of the fermented pickle, but my stomach can't handle the spicy anymore. Something for my next break. Mmm. Time to start a loaf of bread! I can't eat sourdough anymore because it triggers migraines, but I do get satisfaction from homemade bread.

[@burcubugday4809]

aaahh loved seeing a 'cezve' at 00:47, which is what we use in our Turkish household to make delicious Turkish coffee

[@SustainablyVegan]

Ahh!! My mum's best friend is Turkish and she actually brought this back to the UK after she'd been to Turkey as a gift for my mum. It is SOOO beautiful I really love using it. I'll def have to make Turkish coffee with it, or at least learn how to.

[@taradevito6751]

So I sporting. My goal this summer when I’m home with the kids is to try more sustainable/made from scratch food.

[@SoCalCaitlin14]

I got food poisoning and I swear my stomach completely bounced back from kombucha in a week. Fermented foods save me!

[@wendyjacques4625]

I’ve always wanted to try preserving my own lemons. Thanks for the inspiration!

[@mrsbrittanylouu7518]

Girl I love this whole video! BUT THAT BOOKCASE! That is meant to be there! It is beautiful!

[@numivis7807]

Love this video! Fermenting always intimidated me but I should give it a try again

[@anagrade8576]

I think you are an unique person who makes unique content. Congratulations for being such a beautiful inspiration. All the best.

[@alexandramdinu]

I adore your videos! So chill and cinematic! Love ❤

[@layeluv6733]

I'm glad I found your channel, and the food looks amazing. Thanks for the pep talk about trying new things it felt real and genuine.

[@cielace8057]

Thank you for another beuatifully shot, inspiring video! I can't wait to see how you're going to use these ingredients in your everyday cooking!

[@laurenalise3488]

I love your videos, and have always felt so connected to what you share. Now more then ever I feel aligned with your mission to rediscover yourself and love the relaxing and uplifting videos you’ve been putting out! Much love from California!❤

[@jasmintreloar2308]

I loved watching this - really looking forward to part two!

[@WhatLucyDoes]

this was such a delight to watch, i am so inspired to have a go at a few of these kitchen things. Loving everything you're putting out right now! xx

[@bananaclaire.]

Your videos are so fantastic

[@tanyajohnston8262]

Can’t wait to see your next video of wonderful food

[@Conus426]

Wow you are so knowledgeable about all these techniques of preparing your own food! Thank you for the incredible video

[@heartanddwelling]

I loved watching this video, your voice is so relaxing and your ideas are wonderful! I’m definitely going to be giving these a go! ♥️

[@ZeroWasteFamily]

You make it look so easy. I absolutely love preserved lemons and use them in my hummus.

[@veritysmart]

Gosh I haven't made kimchi in an age. Like you I made it to ensure it was vegan since traditional kimchi contains fish. Definitely recommend trying red cabbage for sauerkraut, whole new experience and my personal favourite. The preserved lemons are a new one on me will be interesting to see you use them in a dish. The key with fermented foods is moderation whilst they have health benefits for your gut flora too much can impact your stomach lining and cause gastric issues (recommend looking up Dr Gregor on Nutrition Facts - he covers the science and peer reviewed papers so we don't have to). I'm back to brewing kefir since there are increasing studies on the benefits for people with ADHD.

[@ununhexium]

You remind me of Toots from Bright Star! Soothing presence and voice.

[@mmschwartz84]

You are an inspiration. I have been wanting to get my hands on a sourdough starter for years now so I can start experimenting with breads, etc. Life is busy, so I haven't really pursued this yet, but I think this is the year. Thank you for your step by step vlogs. So many things seem intimidating, but really aren't hard once you learn the process. ❤

[@VeganofCourse]

Reacted to this on my show tonight. Love the fermenting and can-do attitude. Keep up the great work.

[@Soussand]

I love this! ❤ Can't wait to try it

[@michellemckinneybarnett7230]

New viewer here. I love this video and have subscribed! Thank you for your work ❤

[@SustainablyVegan]

Awesome! Thank you!

[@edyann]

Thank you for the ideas!

[@Maillesmaillesmailles]

Wow les farines américaines font vraiment des pains super élastiques ! On dirait presque de la pâte à pizza 😮 tu as remarqué une différence avec les farines anglaises ? En tout cas trop cool de voir tes évolutions en cuisine 😊 c’est marrant que tu trouves le kimchi intimidant … alors que tu fais du tempeh que je te trouve bien plus challengeant ! 😜 en tout cas c’est toujours fun la fermentation, hâte de te voir découvrir de nouveaux horizons ! 😁 merci pour ta vidéo Imy !

[@kneuromancer]

Be sure to test all thrifted kitchen ware for lead!!

[@slidewithme]

"You can do anything you put your mind to" yup i like you new sub!

[@elizabeth4053]

Not sure if you’ve covered this recently, but with all the food prepping how are you cleaning and sterilizing the cutting boards, glass, etc ? Also. Was hoping that your tempeh was in this one 🤣 I ordered the tempeh starter and the yellow peas 🥰

[@lzlzlz347]

In my micro city apartement I am unfortunately not able to make stuff like kimchi or sourdough. I do have a zero waste store around the corner where I can buy sourdough, kimchi, miso and tempeh homemade by others. It's sooo expensive tho! But I think of the time and space it would save me to not have to make it myself, lol. And then it's worth buying it every once in a while :)

[@tosca...]

Great video as always Immy. I am also a sourdough, sauerkraut and kimchi gal. It's great to just have these healthy ferments on hand. Koreans, for example, pretty well have kimchi with most meals. I also make a two-ingredient home made Greek yoghurt without the mess of a nut milk bag -- so oats, cashews, water and a couple of spoons of the last batch (or a couple of probiotic capsules) do the job. I use the yoghurt setting on the instant pot overnight, but I have made it quite a few times without the instant pot by putting the blended ingredients in jars, wrapping the jars in a large towel and leaving in a warm place overnight. That's a Lebanese technique for making labne, but it works just as well for yoghurt. I also always have a huge jar of pickled sliced red onions on hand because vinegar is great for digestion and some sliced pickled beetroot in balsamic vinegar. I do preserved lemons too and pickled sliced cucumbers. All are super handy for hamburgers, wraps, rice paper rolls and sandwiches. With just another couple of ingredients you've always got things on hand for 'fast food' at home). I also make stewed fruits (whatever is available) and sweeten with homemade apple puree which makes a great sweetener for cakes, breakfast oats, little ice blocks for the grandkids etc. I always have some frozen in ice cube trays so they are always available for whatever I'm concocting. I've got a few decades on you Immy, (too many!), but I love your positive attitude and the can-do cardigans, food, gardening, recycling and all the rest. That bowl is a super find! I use a giant old pottery bowl too. I used to make big green salads in it for my 'Seinfeld family': husband's first wife, my stepson and half brother to my kids and half brother to her daughter with her third husband, so although not related, the kids grew up like cousins. The grandkids are now growing up together in a similar way. It's kind of a mix-and-match family of 16 and works perfectly without that giant bowl for salads 😅

[@juliecolegate9397]

I've enjoyed your content for a few years and can honestly say that your approach to zero waste resonated with me and consequently my family as we adopted more sustainable habits. I do have a question but feel free not to answer. How do you manage the additional costs of sustainability? Particularly in relation to food and sustainable hobbies.

[@Miss_Lexisaurus]

Really looking forward to how you use these. I'm a picky eater (oh hi Autism!) so I don't know that I'd be likely to eat anything like this which is a shame because it's such a great way to preserve food. I think I'll need to get a chest freezer for storing the stuff I'm groing and making.

[@clairegirardin2856]

Thank you for all your handsome videos ❤ I follow you for many years and it's always a pleasure to watch what you created. It's always beautiful and inspiring 🙏

[@olenakolomiets2032]

Thanks!

[@SunaAoimori]

Just a quick note, ive been making kimchi for a while, and kimchi doesnt need to be submerged ive nvr had mine go bad

[@nadja8087]

I love these kinds of videos from you! 🫶🏼 and I'm also really excited about the next video, where you will show how to use those products :) I love your cooking content so much 🩷

[@nancyperry9166]

I love your food prep videos. They inspire me in my eating habits! Can you share your sour dough bread recipe. Maybe do a video on how you make yours? I can not get the hang of make a loaf. 😢

[@SustainablyVegan]

Thank you! Ah I’ve already made a full sourdough video - so it should already be available if you want to watch it !

[@CiaraColetteJosephine]

You’re the dream homesteadin’ wife! 💕

[@virginyreyva_naturo]

So pleasant to see and hear you... where do you find your kimchi recipie please, I d like to try rhanks

[@JessMurfin]

So random but did you make the print on your fridge, of the golden syrup & custard powder?? I love it!

[@SustainablyVegan]

I didn't! My mum bought it for me from Brighton to remind me of home x

[@marciaquesenberry3803]

I live in the Denver area as well. Do you have to make any adjustments for the sourdough re the altitude? A resource or recipe that you trust?

[@triciacavender-duffee425]

Hey where did you get your bowl covers? Thanks

[@ericrangel1582]

Could you share some commercial products that you consume like any mock meats or candy or other snacks.

[@Pachjtene]

Which books do you use for recipes? I would like to start buying some good books to use in my kitchen

[@FennecTheRabbit]

Thank you! Also question: I've never made saurkraut before, what was the round thing you put on top before putting the lid on? It looked like ice but I am not sure?

[@evelynkrull5268]

Im not at that part yet but im going to guess its a fermentation weight. Update: I got to that place and I am correct. You can do it without it but its better with it. You can also use a small jar in q very big jar for similar effect

[@Nurthecat]

Loved the video and been making very similar things at home… Question: what are the mason jar lid piece is called to let the air out, and if anyone know where I can find them (not on amazon)?

[@SustainablyVegan]

I got them from a cook shop but I'm sure you can find them on etsy. They're just called fermentation gauges, but they're not really necessary!

[@katherinesmith1740]

This might be an odd comment for this video, but I was wondering what sun protection you use? It's very difficult to navigate what is 'reef safe' and sustainable. I want to look after my skin l, but don't want to damage reefs if I can help it.

[@roselliegorumba1709]

❤❤❤❤

[@Song_about_a_girl]

I dont really like any fermentated foods but you bet your ass i watched the whole vid 😂

[@SustainablyVegan]

haha I appreciate you xx a lot of people honestly just watch my videos for the chill vibe

[@TwoOnlyChildrenxoxox]

Immediate follow.

[@normalopez2856]

Good morning

[@shelleymitchell7912]

hey stranger

[@rebekahwestwood]

Me googling almond mums

[@anavidreader277]

Does anyone have any recommendations for a creator with similar vibes to Immy but gluten free? I recently got diagnosed so would be nice to add in someone whose making food I can eat :)

[@user-fc4lg3ll7v]

be careful w garlic!!! botulism!!