Our world has shaken on its axis these last few weeks; many lives have been lost, homes shattered and for some there will be a fight to the death. So, is it important to worry about kids having crisps and red bull for breakfast in these turbulent times? Yes, I do believe that how we eat and where our food comes from will be one of the great issues of our times. Our way of growing food and processing it has changed so radically in the past 2 generations that it is estimated that 40 % of those living in Great Britain will be obese by 2025. France is fast following as are other so-called developed countries. Fast food, over processed, high in sugar, salt and fat are assaulting our senses from every which way. According to David Kessler, author of The End of Over-Eating, the food industry is throwing all of its power at us and is so stimulating that our brains have been literally overruled. Why else would we be buying so many over-sweetened drinks, sweets, crisps etc when we all know deep down that they are no good for any of us? So, what can we do? Simple. Don’t buy into it. Don’t spend your money on fizzy drinks, at fast food joints, and on so called sports drinks. Teach your kids to cook from scratch, shop around the edge of the supermarket – that’s where the fresh food is! Buy a Rainbow of colours. Don’t make different food for your kids (unless they are babies) because ‘Kids food” was invented around 1960 by the marketing lads. Eat more leaves and green veggies. Eat at a table and make it an everyday family ritual. Read Michael Pollan’s “In Defense of Food. Please! And read or borrow David Kessler’s book “The End of Over-Eating. Above all, do eat well, with care, balance and delight!
This week I went to Webster Uni in Leiden to cook simple healthy and cheap food in a student kitchen. We made Friday Night red lentil soup, Black bean salsa, Brown Basmati Rice and served it with a natural yoghurt Raita and some fresh coriander chutney. It was tasty. Add it to The Hairy Bikers Aloo Gobi and it’s a gorgeous wholesome meal with something for everyone!
Brown Basmati Rice (with Cinnamon quills and Cardamon pods)
2 cups of organic Brown Basmatic Rice
some olive or rice bran oil
one onion finely chopped
1 cinnamon stick
4-5 cardamon pods
half a teaspoon of tumeric
one veggie stock cube (oxo, organic or your favourite sort)
4 and a half cups of water approx
some of your favourite spices, garam masala, cumin or grated ginger, garlic cloves etc.
Fry the onion in a largish heavy bottomed pot in the oil until slighly browned. Add in the 2 cups of brown rice and fry a very scant minute until it changes colour a little. Add the ginger, garlic, garam masala or cumin seeds and fry for a few seconds. Add in 4 and half cups water with a crumbled stock cube and the tumeric, cinnamon and slightly crushed cardamon pods. Place lid on tightly and set the timer for 15 minutes. Leave to simmer, checking every 5 minutes or so to make sure it hasn’t caught on the bottom. After 15 minutes check and see if a tiny bit more water is needed and taste to see it it is done. If it’s still a bit crunchy leave lid on for another 5 minutes and turn off the heat. This rice dish will go perfectly with our black bean salsa – see http://thelunchbox.blog.com. A little yoghurt raita would be a great match.
1 cup of natural yoghurt (greek will do very nicely)
add in half tsp of black mustard seeds, half tsp of cumin seeds, some ground coriander seed fried in a little rice bran oil until they become fragrant and pop
Can add some chopped seedless cucumber, chopped mint and/or coriander, garlic, pepper and salt to taste. Mix and leave for an hour allowing the flavours to develop.
Lastly, something I love that goes well with both Mexican and Indian style dishes, also my friend Haroon’s favourite of all my dishes. If you detest coriander (yes, you Eva – then try a combination of flat-leafed parsley and mint).
1 washed bunch of fresh coriander and mint, large stems removed
juice of lime or lemon
1 tsp of sweet chilli sauce
1 fresh tomato (optional)
1 small red chillie pepper, seeds removed (can leave out if “heat” is an issue)
Blend all ingredients and check for a balance of sweet, sour, and hot. Serve as a condiment.
Lastly, there will be a fundraiser for The Christchurch Earthquake Appeal on Friday March 25th in Amsterdam – please join us if you can for an evening of raffles, auctions and music http://www.homegrown-events.com/christchurch-earthquake-fund-raising-concert/
Coquo Ergo Sum
I cook, therefore I am