I’m going to be brutally honest here… At the risk of sounding very “un-naturopathic”, what the hell is with all the good foods becoming super?? If I didn’t know better I’d say that the produce isle has some narcissistic super-hero complex going on.
There is more talk and certainly more awareness centred around the importance of probiotics and their absolute necessity to life as we know it these days, and the conversation invariably turns to fermented foods and how these can be incorporated into the diet. (I myself have just finished writing an article for Willow magazine on the importance of probiotic use before, during and after pregnancy).
One of the most well known fermented foods that is making quite a comeback from its traditional beginnings is sauerkraut, and it’s a great starting place for many people as it can easily be incorporated into your meals and works well as a side dish to many foods. It’s also ridiculously easy to make! YAY! Continue reading
This year’s resolution was BOLD, it was out there, it was serious. It had fore thought, insight, and a month before the new year dawned I put it out there, I told people, I owned it, I planned on doing some preparation…. then it was New Years Day.
On the way home from watching the sunrise on the beach I decided a couple of extra breakfast ingredients would add nicely to the decadence of heralding in another year. Which is when my partner reminded me… No Coles or Woolworths, remember!!??! Oh crap, yes, it’s January 1st. No Coles or Woolworths.
And so it was. The resolution came to be without so much as a farewell impulse shop. Or a fresh load of toilet paper. Continue reading
I think lettuce is very underrated, particularly good, crisp, crunchy, juicy, fresh lettuce. It’s not uncommon to find slightly sad, wilted, or limp lettuce in salads and sandwiches these days, dressed up in the hopes that we wont notice whats hiding beneath and holding up all our nuts, seeds, protein, vegetables and sauce. I’ll even admit to it myself actually, hiding saggy lettuce underneath a diversionary flavour sensation, not intentionally, usually because I didn’t get to it in time. Hmm, it’s not like I forgot there was lettuce in my fridge, but my attempts at making a fresh salad everyday can be thwarted by invitations to lunch or dinner, or there’s been the lure of additional ingredients which have overridden that of my humble lettuce, or my tastebuds have had other ideas all together. Like cake! Continue reading
“Perceive that which cannot be seen with the eye” Miyamoto Musashi
I’m a menu reader. It’s just what I do. Some find it irritating, others will never notice.
If you ever have the pleasure of dining out with me you may notice that I read each and every item on the menu. It’s not just a skim or glance, I read the full description. This not only gives me a pretty good indication of the level of dedication, creativity and culinary prowess of the kitchen (hopefully), but it gives me an idea of how many ingredients they’ve got going on, the different methods of cooking, how much effort and forethought goes into creating the dishes, and most importantly it means that I can make an educated choice on what I would like to order. It can also often be outrageously funny when eating food from non-English speaking cultures! Continue reading
This is an eye-opener and a half! Just imagine what we could change if people better understood the power they hold in their wallets everyday. If people took the time to learn about where their food comes from and who and what they are supporting every time they spend their hard earned money.
We as consumers make choices everyday that either support these operations to continue or that will ultimately force them to change their practices or become redundant. Every transaction is an opportunity to change the world around you, to vote where corporations feel it most, and to have your say on practices that are unsustainable, inhumane, illegal and unfair.
Now that is real power.
The question is, will you make the most of your opportunity?
This wonderful video follows the Food Recovery Network and documents their innovative certification program which is encouraging restaurants, cafeterias and caterers to donate their unused and left-over food rather than throwing it in the bin.
Sheer brilliance! With population numbers continuing to rise at a greater rate than food production levels, it is so important, now more than ever, that we make full use of what we have and work to reduce the massive wastage that has become an all too common occurrence in our throwaway society.