By Fredrica Syren:

I harvested beets this week so naturally I’m planning for both a beet salad and a beet soup for this week. Monday’s we’re in Swedish school after “regular” school so I usually like to make something that’s easy to bring and a salad is great for that. Shepard’s pie takes a little longer to make than my normal food but worth it and it taste great as a leftover too.








Beet Salad with Creamy Horseradish Dressing









Vegetable and Mushroom Hash










Rigatoni Al Forno










Beet Soup served with home baked crackers and vegan herbed yogurt cheese




















Warm Potato Salad with Lentil Patties and Green Salad






Shepard’s Pie with Indian flavors



Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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