Quick and delicious lunch for a summer day:
Tofu scramble with plenty of mushrooms, onions, garlic, tomatoes and a jalapeno pepper, some Kala namak (black salt). It's served on a bed of cooked kale, peas and sweetcorn and garnished with arugula from our garden.
Wish I could serve it to you, @andycarolan @wfpb@vegan #WFPB#EllieKPosts#food#veganFood
In honor of Juneteenth, the team at @EatingWell has curated this @Flipboard Storyboard of recipes, all of which have special significance for the holiday. The collection contains dishes created by South Carolina cook and activist Mabel Owens Clark and Jessica B. Harris, the culinary historian and living legend, and includes recipes made with traditional prosperity ingredients such as collards, rice, beans and corn.
2️⃣ Reduce food waste by using every edible part of each ingredient, and only prepare as much as you need or ensure leftovers are saved and used again. ♻️
3️⃣ Optimise water and energy usage. Simple things like only putting as much water in the kettle as is required will reduce the energy used to boil it. Similarly when washing veg use a small bowl of water rather than a running tap. 🚰
4️⃣ Aim to go plant-based more often than you currently do. Plant proteins provide many of our vital nutrients using just a tiny amount of the land currently used to produce meat and dairy. Any shift to such foods will help toward making a lot of the remaining land support beautiful ecosystems that absorb carbon instead. Reduced meat production is also beneficial for water quality and quantity, wildlife habitat, and biodiversity. 🌞
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New ferment underway. This batch follows what seems to be my now-standard list of ingredients except that I had forgotten to buy Medjool dates. Next time I'll remember.
A quick lunch that turned out to be very tasty rapini (AKA broccoli rabe) and arugula for the greens, young red garlic, Cambray onion, fingerling potatoes, and so on.
If your child is a food lover, the ABCs of Indien Cuisine will certainly be a great read. Full of adorable illustrations, this picture book introduces young readers to different Indian dishes, all organized following the alphabet’s letters. From Aloo Gobi to Zeera, young readers discovers twenty six very tasty flavors presented in rich and powerful colors.
‘Treat food companies like cigarette companies who are trying to get us addicted’
“Ultra-processed foods are designed to make us overeat and are causing both the obesity and mental health crises in the UK, says scientist and author Tim Spector.”
‘Treat food companies like cigarette companies who are trying to get us addicted’
“Ultra-processed foods are designed to make us overeat and are causing both the obesity and mental health crises in the UK, says scientist and author Tim Spector.”
Oh, my! Excellent chili. It's the best so far. Tempeh-based, it's a whole-food non-animal chili. Also fits a vegan diet. Tempeh is homemade. Zero added salt. Substantially more than a single serving.
High levels of ultra-processed foods linked with early death, brain issues.
I found that for me, it was much easier to cut out highly-processed foods altogether (I went on a whole-food non-animal diet) that it was to "cut back." By cutting them out altogether, I lost my taste for them in just a few weeks.
"Ultra-processed foods are ready-to-eat/heat industrial formulations made mostly or entirely from substances derived from foods, including flavors, colors, texturizers, and other additives, with little if any intact whole food."
That's the definition from a BMJ study of the effects of UPF on all-cause mortality (not good).
How to make a sandwich is a heartwarming story about family, love, and food ! Rae is a sweet character who loves to discover new things, and today, she is a cook and is going to make a sandwich ! Making a sandwich is really easy, and the little girl knows exactly how to do it ! But things become a little out of control when the main ingredients disappear one after another !