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Cook and Eat without Waste

shutterstock_83037415How can we cook and eat without wasting food? Simple;  Know what you are going to be eating by using a menu plan.  Make a shopping list and purchase only what  you are going to use. Cooking from scratch with fresh produce cuts down waste. Please share this article below on Global Food – Waste Not Want Not.

http://www.sci.manchester.ac.uk/news-events/news/over-half-the-worlds-food-is-thrown-out

30% to 50% of the world’s food is thrown out due to consumer fussiness, bulk offers, poor storage and infrastructure and strict sell-by dates. The Institution’s Dr Fox told the BBC’s Today programme that engineers have a crucial role to play in preventing food loss and waste by developing more efficient ways of growing, transporting and storing foods, but added that governments, development agencies and organisations like the UN must work together to help change people’s mindsets on waste and discourage wasteful practices by farmers, food producers, supermarkets and consumers.

The most efficient way to reduce this horrendous waste is to simplify what you put in your shopping trolley.  This recipe below uses fresh locally grown produce.  You can cook up a big batch, store in portion sizes in the freezer…. Zero Waste!!!

Bean & Vegetable Soup

2 tbsp extra virgin olive oil

1 clove garlic, minced

1 carrot, cut into small cubes

1 celery stalk cut into small cubes

2 small leeks finely sliced

4 tbsp tomatoe passata

1 cup of borlotti or mixed beans, cooked (canned organic is fine)

2 stamp size pieces of Kombu

1 sachet Miso Bouillon or 1 organic vegetable stock cube

4 cups filtered water

3 tbsp parsley finely diced

Sea salt and black pepper to taste (optional)

Bring the kettle to a boil and mix the ingredients of the miso bouillon sachet or stock cube in 4 cups of the hot water and set aside. In a pot, warm up the oil and add the garlic and fry for a few seconds.  Add the carrots and celery and leeks and sauté for five minutes.  Add the tomato passata and cook for a further few minutes.  Add the beans, kombu and miso bouillon stock.  Bring to the boil and cook for 20 minutes on a low heat.  Remove and discard the kombu. Remove one cup of the soup, blend to a cream in an upright blender or use a stick blender and return to the pot.  Stir in the parsley. Season the soup to taste with salt and black pepper (optional) and if you prefer finish off with a swig of olive oil.

There are over 200 delicious recipes in my book ‘Macrobiotics for all Seasons’ all designed around ‘ZERO WASTE’.

In good health,

marlene-signature

 

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