How to ReUSE Glass Bottles and Plastic Bags by Shopping in Bulk

Shopping in bulk is not always 'easy', but like Kermit the Frog said, "It's not easy being green". I keep my empty plastic/glass containers, bags, and herb bottles and reuse them at Rainbow Grocery, a worker owned coop.

Rainbow Grocery's has been in San Francisco’s Mission District since 1975 and some of it's employees have been working there for over 25 years - some history in this beautiful City.

Updated 2019 - Rainbow only uses compostable bag. These plastic bags I'm using in the above photo are from my house and I re-use them.


I keep all my grains and nuts in glass mason jars. Once they are empty, I keep them in a canvas bag ready for my next shopping adventure. Shopping in bulk allows me to purchase the exact amount of a product I need for my week or for a specific recipe. I can purchase 1 cup of unsweetened coconut flakes, 2 teaspoons of cumin, 3 tablespoons of curry, 1/4 cup of brown mustard seeds, 1/2 cup of bath salts, small amount of detergent, body lotions or nut butters. The point is you do not have to purchase a full bottle of an ingredient or product when only a small amount is needed for your recipe. Shopping in bulk allows you this freedom.

In this case, I was able to purchase my quinoa plastic free by reusing my own glass mason jar. I've got the tare weight and the product number listed on the jar.


I used my empty mustard seed container to purchase whole black pepper. Cover the label and the barcode on the back of the container.

TARE weight is the weight of an empty container. By subtracting it from the gross weight, the weight of the goods carried may be determined. Read more about it here: Tare weight


I've got my empty plastic bottles washed and ready to go!


Once at the store, weigh your empty bottles on the scale. The weight of my empty reusable bottles is different for each container, so weigh them all and label them with a sticker.  The TARE weight for this bottle is 0.13 - on a sticker, write "TARE 0.13".


Find a product that best fits your budget and fill your container. You'll notice a number associated with each product. With a sticker provided, write the product number on the bottle next to the TARE weight. In this case, it's 9009. It's that easy!



I had an empty olive jar and I needed more olives. Clean out the jar and lid, get the TARE weight and post the sticker over the barcode.



After weighing the jar, find the olives you wish to buy and fill the jar.




After filling the jar, I add a sticker just above the TARE weight with the product number. This makes it easy for the checkout person to find all the information in one area.

I don't have to worry about the olive juice spilling in my bag or on my bike ride home like it would when I used the containers provided by the grocery store.




This looks much nicer in the fridge as well...

I'm going to make a soup that requires 1 cup of cannellini beans. I measure out one cup, use my own bag, tag the product number and done! In some cases when I'm purchasing herbs, I will write what's in the bag or jar. This will help with herbs that look alike.

When I run out of hand soap, I keep the plastic container and refill it with more hand soap. Seems simple, but it takes some effort. This bottle leaks when I travel with it, so I found a container that holds the same amount of liquid with a strong lid.


Get the TARE weight and cover the barcode with the sticker. Find a hand soap you enjoy and fill the bottle.



Once home, fill the 'nicer' container with the hand soap.


Here's the kicker. This soap is just as nice as any, but much more affordable at $4.01 compared to the other brand at $12.95



Being green and saving money... it's worth the effort.



Looks nice and it smells just as good as the $12.95 hand soap.



In a reusable glass jar, fill up on coconut butter or oil. I use this on my skin, in the fry pan, to brush teeth, etc.


Why do all this? Well, besides being a little kind to the environment, shopping in bulk is a great way to save money. For every bag I bring from home, I get 0.10 back at check-out. Also, knowing that I'm shopping at a local coop is a big plus.


Little Vine on Grant Street has the BEST bulk Bozzano Ranch virgin olive oil and it's a local producer out of Stockton, California. In 2006 I purchased beautiful bottle of olive oil while traveling around northern Italy. I love that I can continue to use this bottle.

Bozzano Olive Ranch offers Bulk Purchases, as well as Custom Milling and Bottling at competitive rates.



If you need more information, please watch this video on 'Rainbow Grocery's How to Shop in Bulk'. It's a little old. Currently, you get .10 cents for plastic bag you reuse.

Chickpea Coconut Curry on Black Forbidden Rice

Tomato Chickpea Coconut Curry on Black Forbidden Rice a dish inspired by The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol by Lorna Sass. The book is easy to follow with simple directions and colourful photos. I do not eat eggplant, so I changed the presentation by deleting the roasted eggplant and substituting black rice.

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Soak chickpeas for at least 8 hours before cooking, but never soak longer than 24 hours. I typically soak them in the morning before leaving for the day.



Once hydrated, cook chickpeas for about 55 minutes on medium/high heat. To save time, you can purchase canned chickpeas, also known as garbanzo beans. I try not to eat food out of a can.

Some interesting information about Chickpeas:  high source of protein and fiber, one cup of cooked chickpeas contains 269 calories, low-glycemic and its the primary ingredient in hummus.



Instead of roasted eggplant, I've used black forbidden rice. I would also suggested using quinoa or brown rice. If you want to stick to the original recipe, you can find it here on cookstr.com.

Black forbidden rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, and several important vitamins which I can not recall at this time, but they are very important! Forbidden black rice turns the water its cooked in a deep purple color due to its high anthocyanin content, an antioxidant. I could go on and on about the health benifits of anthocyanin - water-soluble vacuolar pigments, but I'll let you read all about it here: The Possible Health Benefits of Anthocyanin Pigments and Polyphenolics by Ronald E. Wrolstad, Ph.D. Thanks Ron!

What's really important to me: a 1/4-cup serving of forbidden rice contains 160 calories, it's gluten free, non-GMO, and I like the color.



Ingredients:

- 1 1/2 cups cooked chickpeas
- 3 tablespoons brown mustard seeds
- 2 cups of diced tomatoes with liquid or one 20 ounce can
- 2 cups coarsely chopped white onions
- 1/2 cup dried, unsweetened, grated coconut or more (you can not use sweetened...no!)
- 3 1/2 tablespoons mild curry powder - Merwanjee Poonjianjee & Sons
- 1 teaspoon or more of Cayenne
- Sriracha as needed (I like it hot)
- 3 tablespoons coconut oil

Tools:

- Deep heavy saucepan with cover

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Heat pan, add oil and add mustard seeds. Cover and cook for 30 seconds on high heat or until you hear the seeds 'pop'. Once you hear the seeds popping, turn stove off and keep covered until popping stops.



Turn heat to medium/high and add the white onions. Stirring frequently. Add oil if needed. Cook for 5 minutes.



Now add curry powder and stir for 30 seconds



Add the rest of the stuff; tomatoes, chickpeas, coconut, and cayenne to taste. Also salt and pepper is you wish



Simmer over medium heat for 20 minutes or less while stirring frequently. If the mix starts to stick, add water.



While all this is happening, cook the grain of your choice. Quinoa, brown rice or black forbidden rice



Plate and eat. boun appetito

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You can also see my photos here: