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Food And Nutrition

Preparing Red cabbage salad

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6 days ago

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This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet.

Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt.

Ingredients

  • ½ red cabbage, cored and finely shredded
  • ¼ Savoy cabbage, cored and finely shredded
  • 1 large carrot, finely shredded
  • 1 red grapefruit, peeled and segmented
  • 2 tbsp finely chopped fresh mint leaves, plus extra to garnish
  • 2 tbsp finely chopped fresh coriander, plus extra to garnish
  • 4 tbsp natural yoghurt
  • 2 tbsp mayonnaise
  • 1 tsp cumin seeds, toasted
  • 2 limes, juice only
  • 1 tsp finely grated fresh root ginger
  • 1 red chilli, finely chopped
  • 2 tsp clear honey
  • sea salt
  • 1 tsp nigella seeds, to garnish

Method

  1. Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.

  2. Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.

  3. Leave to stand for 30 minutes at room temperature.

  4. Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs.

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Food And Nutrition

What Is the “Climatarian Diet”?

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6 days ago

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September 28, 2023

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According to Climatarian.com, the food we eat is responsible for 24% of global greenhouse gas emissions. The climatarian diet is a “climate-friendly diet” that encourages people to make their food choices based on environmental impact or carbon footprint. For instance, Climates Network CIC recommends opting for chicken instead of beef because cows emit more methane and require more land.

The climatarian diet focuses heavily on reducing environmental impact through reducing intake of animal products and opting for a more plant-based eating pattern. It promotes veganism, vegetarianism and pescatarianism as more sustainable ways of eating.

For people who eat animal products, the climatarian diet encourages choosing pork, poultry, sustainable fish such as blue crab, dairy products and eggs over beef, lamb, goat and unsustainable fish such as swordfish, which are commonly overfished, as a means to reduce food emissions. According to Harvard’s T.H. Chan School of Public Health, beef accounts for 36% of greenhouse gas emissions in the United States and producing one pound of lamb creates five times more greenhouse gas emissions than producing a pound of chicken.

In addition to choosing more plant-based foods, proponents of the climatarian diet urge people to eat locally grown and seasonal fruits and vegetables. Other food-related methods of reducing environmental impact promoted by the climatarian diet are avoiding air-flown food, food grown in heated greenhouses, highly packaged foods or disposables and limiting food waste. Composting is suggested.

In summary, the climatarian diet is not a strict set of rules or “forbidden” foods but more of an appeal by members of a global social network for people to consider the environmental impact of their food choices and adjust wherever possible.

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Food And Nutrition

Preparing Pizza on toast

Published

6 days ago

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September 28, 2023

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Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy.

Ingredients

  • 1 thick slice white or brown bread
  • 2 tbsp pasta sauce, pizza topping, tomato salsa or passata
  • thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños
  • 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture

Method

  1. Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted.

  2. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese.

  3. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.

READ ALSO  Italian roast chicken with peppers and olives
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Food And Nutrition

Preparing Chilli con carne

Published

6 days ago

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September 28, 2023

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This is a really easy chilli con carne recipe. It has loads of flavour even though it uses mostly store cupboard ingredients.You can experiment with how hot it is by leaving the seeds in the fresh chillies or adding a pinch of dried chilli flakes.

Each serving provides 420 kcal, 43g protein, 22g carbohydrates (of which 9.5g sugars), 12g fat (of which 4g saturates), 9.5g fibre and 1g salt.

Ingredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1kg/2lb 4oz lean beef mince
  • 250ml/9fl oz red wine (optional)
  • 2 x 400g tins chopped tomatoes
  • 3 tbsp tomato purée
  • 2 red chillies, thinly sliced, or 3–4 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cinnamon stick or ½ tsp ground cinnamon
  • good shake of Worcestershire sauce
  • 1 beef stock cube
  • 2 x 400g tins red kidney beans, drained and rinsed
  • 1 large bunch fresh coriander leaves, roughly chopped
  • salt and freshly ground black pepper
  • lime wedges, rice, guacamole, soured cream and green salad, to serve

Method

  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine, if using, and boil for 2–3 minutes.

  2. Stir in the tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper.

  3. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.

  4. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary.

  5. Serve with lime wedges, rice, guacamole, soured cream and a big green salad.

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