UK households waste 6.7 million tonnes of food each year…1/3rd of everything we buy! This amounts to £420 per household, per year. When factoring in all of the resources going into the production and transport of this food, this wastage is massively costly to the environment as well as to us.
Once we’re conscious of this, it’s easy to make a little extra effort to use up food before it goes bad or not to buy more than we’ll use. To offer a little inspiration, I have put together a food waste cookbook with recipes using some of the most wasted ingredients. Check out the whole thing here or wait out for more recipes to come!
Over the autumn of last year I went to Tanzania for three months with the charity Raleigh International. This is a taster of life out there. If you have any questions about what we got up to, the work we did, or the ICS programme, leave me a comment!
Last month I wrote about going vegan and some of the ethics behind that. I was talking mostly about vegan food and Veganuary but this month I want to focus on vegan products. Ethical consumption might seem like a contradiction in terms but living and functioning in a consumerist society doesn’t mean we have to totally discard our ethics. For a while now I have been using the product ratings on the site ethical consumer to try to support more ethically. I love this site because it makes buying more ethically that little bit easier. However, there are also some amazing ethical and vegan blogs out there covering a whole range of issues. Check these out as a few places to start. Links below:
Finny + Dill is a really beautiful ethical living blog / Likewise Char W is another blog I started following recently / Spend a bit less and have ethical makeup by making your own. I was suspicious at first but I’ve started making my own face powder and loving it. It feels so much nicer putting something with so few ingredients on my skin / Alternatively, I use a bunch of Lavera makeup. It comes out high up on the ethical consumer site and offers great makeup at good prices / ASOS has its own eco collection! I love these PJs so much / This avocado co-wash from Lush is the only thing I can use on my sensitive scalp right now
Sweet, gooey, balsamic-y. Roast garlic is delicious, but the ghoulish-looking black garlic popping up now takes this to a whole new level. The cloves are sweet enough to eat as they are, or mash with a little ricotta and tomato puree to make an insane sandwich spread. The bulbs aren’t cheap (at least where I’m buying them) but this is no base-ingredient. It demands centre stage or adds the depth that makes something ordinary into something worth talking about. So of course my first foray into adventure with this little gem had to be something classic and delicious where the garlic could be both key and complemented…it just so happens to be vegan and a total comfort food to help you to the end of veganuary…
Chunky black garlic pesto (and the pasta dish to use it in)
40g pine nuts
1/2 bunch flat leaf parsley
1/2 bunch basil
4 large or 6 small cloves black garlic
100ml olive oil
Pinch of salt
Place the pine nuts into a dry pan over a medium heat. Toast lightly until all lightly browned. Keep stirring as they’ll burn easily.
Add these to a large pestle and mortar.
Finely chop the herbs. Mash the garlic a little with the back of a teaspoon.
Add everything to the pestle and mortar. You can use a processor for this but I like to keep the texture chunky and there is a little more control this way.
Mash until it reaches the texture you like. I’ve kept it chunky with many of the pine nuts still whole.
Add any more salt to taste.
Divine pesto pasta
100g wholewheat spaghetti
About 12 frozen king prawns (omit for vegan)
3 tbsp black garlic pesto
1/2 tsp nigella seeds
1/2 small bunch basil leaves
a few sprigs of parsley
Bring a large pan of salted water to the boil. Add the spaghetti, bring back to the boil, and simmer for 12 minutes. Drain.
Whilst the pasta is cooking: add the prawns to a large pan with a very thin layer of groundnut oil. Place over a high heat, stirring constantly. Cook for about 4 minutes or until cooked through.
Place the prawns and pasta into a large bowl and stir through the pesto and nigella seeds until everything is coated evenly.
Tear the basil and parsley and stir through.