I strive to make meals at home a regular event where we eat together and socialise. We eat later than the typical English family as whenever possible we wait for my husband to come back from work. This is something I have always felt strongly about, as I feel it is central to the bond between us as a family. This article in The Telegraph also makes the point that children should be taught that eating is a joy. I could not agree more. New Scientist published a very interesting article based on a study from the University of Oxford showing that “going vegetarian halves CO2 emissions from your food“. So yes a low meat diet seems to benefit the environment as the study shows that “if someone eating more than 100 grams of meat a day simply cut down to less than 50 grams a day, their food-related emissions would fall by a third. That would save almost a tonne of CO2 each year, about as much as an economy return flight between London and New York“. For quick vegan dinner options you might want to bookmark this feature in One Green Planet of “10 Fabulous 5-Minute Vegan Meals“. The Avocado and Black Bean Tortas is calling my name! Eating insects might not be everyone cup of tea, but with over 2 billion people worldwide already feasting on them and Western restaurants now putting them on the menu it is certainly becoming more popular. Entomophagy is seen by many as a mean to solve our food crisis as insects contain many nutrients and can be farmed quickly and sustainably. While you might cringe at the idea of biting into a spider, I heard of some interesting new projects in Northern Europe where insects are ground into flour to bypass any preconceptions. Entomophagy is nothing new and you might not realise that you are already eating insects. Insects might just be the next be superfood as this article in Salon points out. I always enjoy reading Mark Bittman’s views. This week he is rethinking the term “Foodie” to reflect the values of a sustainable, fair and healthy food system. Finally I am very chuffed to be featured as “Sustainable Blog of The Week” by The Guardian. You can read all about it here. Have a great weekend!
Weekend Reading: Teaching Kids To Enjoy Foods, Insects as Superfoods and 5-Minute Vegan Meals
- Meat Free Week Meal Planner: Black Rice & Sweet Potato Salad, Spicy Crispy Breaded Tofu Strips + Date Breakfast Squares
- México by Kitchen Theory: “where modernist cuisine meets science meets sustainability”
- Do It Yourself: 20 End of Summer Jams
- Meat Free Week Meal Plan: Smoky Chilli, Summer Melon Salad + Mint Chocolate Popsicles
- Plan Your Meat Free Week: Spinach & Bean Chipotle Casserole, Grilled Flatbread with Peaches and Arugula Pesto + Cherry Almond Cake