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Featured Article: The Benefits of Buying in Bulk

Of the three basic tenets of the green lifestyle—reduce, reuse and recycle—the first is often the most difficult to follow. It’s simple to put a recycling bin in the kitchen or find new uses for plastic bags and bottles, but how exactly does one reduce waste? Start by purchasing items that are durable and long lasting, which is beneficial for the world as well as your wallet. You should also look for items packaged in biodegradable or recycled packaging, or those that come in as little packaging as possible.

Another way to reduce the amount of waste you add to the landfill is by loading up on items from the bulk aisle. Stocking up on larger quantities limits the amount of unnecessary product packaging you bring into your home (and eventually toss in the trash). In the bulk bins at Whole Foods, you’ll find everything from beans, grains and nuts, to dried fruits, coffee, sugar and spices. At home, store items in reusable glass jars or bowls. And keep healthy snacks on display in the kitchen, as kids and adults alike are more likely to munch on good-for-them foods when they’re readily available.

But buying in bulk is only eco-friendly if you use what you’ve bought before it goes bad. Otherwise, you’re back to being wasteful. It’s easy to use that extra quinoa or rice when you know what to do with it, so find recipes that will help you make use of your bulk items before you buy them. All of the ingredients in the following recipe can be bought in bulk. And we’re sure you and your family will love devouring the delicious granola until there’s none left to waste!

Almond and Nutmeg Granola

Serves 6

  • 3 cups old fashioned rolled oats
  • 3 tablespoons oat flour or whole wheat pastry flour
  • 1 cup slivered, blanched almonds
  • 1/2 cup pure maple syrup or honey
  • 1/3 cup high oleic sunflower oil or canola oil
  • 1 teaspoon almond extract
  • 1/2 to 1 teaspoon freshly grated nutmeg, or to taste
  • 1/8 teaspoon sea salt

Preheat oven to 300˚F. Blend the oats, flour and almonds together in a large bowl. In a separate bowl, whisk together the maple syrup or honey, oil, almond extract, nutmeg and salt. Add to the oat mixture, stirring well to coat. Place mixture on a large cookie sheet lined with parchment paper. Bake for one hour, stirring and turning granola over half way during baking to break up lumps. Allow the granola to cool completely then store in an airtight container.