Did you know that in NSW alone more than 800,000 tonnes of food is thrown out for garbage collection each year? The average household throws 315kg of food into the garbage each year...that's one stat you don't want to be a part of!That's not even counting what gets thrown into the compost....or the waste from food businesses. It is estimated that this waste of fresh fruit and veggies, meat, chicken and fish, packaged foods and leftovers equates to around $1000 per household each year...mmmm, I'm feeling a weekend retreat with those savings.
We are all doing our best right. We try hard to feed our families economically with nutritious, delicious food. It's hard.
There are loads of reasons for this unintentional waste, including;
We buy too much food (think specials, double ups)
We lose or forget about food in our overloaded pantries, fridges & freezers.
We're scared of offal and secondary cuts of meat.
We cook too much and don't eat the left overs.
Plans change and we don't get the chance to cook the meals we've planned.
We don't plan.
We just prefer to wing it!
There should be a self help group for this kind of thing.... Oh hang on there is...
On Friday 25th July in our Real Simple Food cooking class, we sort out this conundrum and our pantries and fridges (photos only please) We check seasonal food guides, plan our recipes, write a meal plan and a shopping list...
We're also cooking a bunch of delicious dishes using every last scrap of food we bought, we're going to eat it all up and look forward to saving $1000 each year from now on. (That's more than the scrapping of the carbon tax will save you...)
You know you want to...BOOK HERE
SWITCH THE FISH - OK it's Fishy Friday - here's a great little guide to help you choose sustainable seafood. My fave sustainables at the moment are Moonfish and Spanish Mackerel - both currently in season. Spanish Mackerel is delish dusted in a little seasoned flour and browned in the pan over low - medium heat, then finished off in the oven. Be careful not to overcook. Moonfish is divine cooked in banana leaves with herbs or in curries/ stews. Drooling. Enjoy. x
Whilst Asian food is often difficult for people with gluten intolerances, Cambodian and Laos food has an abundance of dishes that are gloriously soy and of course wheat free.
Laos in particular is a land locked country and has not been as open to trade as its neighbours. Food in Laos is still very traditional - ignoring for a moment, the French influence that has led to some marvellous fusion dishes and baguettes and croissants to die for, a fabulous culinary diversion after a month in Asia.
The recipes I am sharing however are the traditional recipes found in the hills and on the streets where gluten is still not a common ingredient.
The flavourings that are more popularly used are herbs and spices grown in the gardens that are literally everywhere.
The dishes we will be making, whilst divine, are quite simple and the ingredients accessible. I have made a big effort to ensure that the dishes we create in the classes will be dishes that feature on your menus for years to come. Some are special occasion and some you will cook more often.
I hurt my right hand and wrist quite badly on our volcano trek and then fell on it again trying to escape the leeches near the hill tribes. As a result I have been in a splint for 4 weeks and have cooked all of the dishes in the Thermomix.
Therefore, you can choose in the class whether to follow the traditional or more contemporary method.
Whichever way you choose - I guarantee you will be satiated. Scroll down for recipes and details of the apron give-away.
Omega3 Seed & Nut Dukkah
1/4 cup Linseeds
1/4 cup Chia seeds
1/4 cup toasted sesame seeds
1/4 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds)
1/4 cup walnuts
1/4 cup almonds
1 cup toasted flaked coconut
1/2 tspn cinnamon
Makes 2 1/2 cups. Serving size 2 Tablespoons.
Blitz linseeds, chia seeds and half sesame seeds in a seed grinder until very fine. Transfer to a food processor and add remaining ingredients. Process until quite fine.
The reason you need to blitz the smaller seeds separately is so that your body can absorb their nutrients, otherwise they will go straight through you (with the exception of chia which will get stuck in your teeth.)
Store in airtight jar in the fridge (so omega3s do not go rancid.) This is delicious on fruit salad, home made muesli and poached fruit.
1 cup silken Tofu
4 Tablespoons omega3 seed & nut dukkah
In a small bowl whisk Tofu until smooth. Add passionfruit and dukkah and mix until well combined. Serve on top of your fruit salad or spread on wholegrain toast with banana.