Planet Friendly Food Recipes that won't cost the Earth - Photograph by Paolo Ferla for My Somerset Kitchen
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THER WATC EA H W .O ED RG WICK .UK Planet Friendly Food Recipes that won’t cost the Earth Photograph by Paolo Ferla for My Somerset Kitchen
THER WATC EA H W .O ED RG WICK .UK Tasty eats 1. Throw less food away Food waste is one of the biggest contributors to shouldn’t cost climate change. Food waste in general produces three times as much carbon as packaging waste. And if food waste were its own country it would the Earth. be the third largest greenhouse gas emitter in the world, after only China and the United States. Wasting less food is good because... Food is hugely important. And yummy! One third of all food produced worldwide for human consumption never reaches our tables. Good food helps us to grow well and The natural resources and energy used to grow, be active. It plays an important produce, process and transport food that is part in family and community life, just thrown away is wasted, and contributes 8% of total global greenhouse gas emissions. whether that is eating dinner all together, celebrating a birthday Most of the food we throw away still ends up in landfill, where it decomposes and releases or feasting with friends. Food methane, a greenhouse gas that is at least 28 can make us feel great. times more harmful than carbon dioxide. But the food we eat can have a big impact on our planet. Did you know that, globally, food Did you know? systems account for about one quarter (25%) Each year, globally, the food that is thrown of all manmade greenhouse emissions? That’s away could feed 2 billion people! a big contribution to climate change - more than global transport, and about the same as the production of electricity and heat. What can we do? • Plan what we’re going to eat and only buy We have therefore suggested FOUR great ways to what we need. Growing your own food change what we buy and eat that can reduce our has also been shown to reduce waste. contribution to climate change. We’ve also been talking to some of Bath’s best loved foodies who • Compost food – it’s great for the soil in your have kindly contributed a collection of recipes garden! Anaerobic, or “methane”, digesters are (see below) that will not only tickle your taste also becoming smaller and more affordable, buds, but help put new, healthy eating habits into and convert methane into electricity. practice that are good for you, and the planet. • Use every scrap. Meat bones and veg peelings make a fantastic stock. Why not try The Green Bird Café’s Free Range Chicken, Winter Vegetable and Lentil Soup and see how easy it is to make sure nothing goes to waste. www.wickedweatherwatch.org.uk List of Recipes
THER WATC EA H W .O ED RG WICK .UK 2. Eat seasonal food 3. Eat locally grown food ‘Seasonal food’ is when fruit and vegetables What counts as local? There is no set are naturally available and at their best. While definition or distance used to define what it we all love strawberries, they only grow when means to ‘eat locally’. But as we know that the weather is warm, and so British-grown the further food travels, the higher the ‘food strawberries are usually available from June to miles’, it makes sense to try and source our September. If we want to eat strawberries in food as near to where we live as possible. December, they will have come from somewhere far away such as Spain or even Peru. Eating locally is good because... Locally produced food does not have to be Eating seasonal food is good because… transported as far, is less likely to need to be Transporting food shorter distances produces stored to keep the food fresh and packaging less carbon dioxide from fuel use. It also reduces is reduced as less protection is needed if food the amount of energy used to grow food, chill it travels a shorter distance. All this uses less during the journey to keep it fresh and heat it to energy, reducing greenhouse gas emissions. artificially ripen food before it reaches a shop. By choosing to buy from people nearby, Naturally ripened fruit and vegetables are you not only help the environment but more nutritious, have more flavour and are your local community and economy too. nicer to eat! They can also be cheaper - when farmers harvest a crop that is in season, there Did you know? is often a lot of it so the cost goes down. A Locavore is a person who exclusively or primarily eats foods produced within a Do you know what is in season, when? predetermined radius from his or her home. Check out this handy seasonal calendar: Locavore was The New Oxford American www.bbcgoodfood.com/seasonal-calendar/all Dictionary’s word of the year in 2007! What can we do? What can we do? • Check out your local farmers market or farm • Be more in tune with the seasons and eat shop and support your local growers. great, fresh produce when it’s at it’s best. • Grow your own – you don’t get much • Buy more British – buying what is grown in more local than your own home! the UK will help to eat more seasonally. • Challenge yourself to eat food sourced within • Why not try Beth the Free Range Chef’s 25 miles of where you live for a week. If you Crunchy Pea Fritters in the spring live in or near Bath why not start with the The when British peas are at their best! Bertinet Kitchen’s No-bake Quinoa Flapjack - they sourced all the ingredients right on their doorstep, but be sure to make this during summer when lovely local berries are in season! www.wickedweatherwatch.org.uk List of Recipes
THER WATC EA H W .O ED RG WICK .UK 4. Eat less meat Did you know? When we visit primary schools nearly Beef has a larger carbon footprint per pound every child giggles knowingly when we ask than any other popular meat: two times how cows contribute to climate change! larger than lamb, six times larger than pork, But does reducing our meat consumption and seven times larger than chicken. really have such a big impact? Eating less meat is good because… Bon Appetite! Eating a plant-based diet saves about four times We hope you enjoy trying the recipes, more greenhouse gas emissions per person and that making a change to what each year than recycling. Greenhouse gases you eat is easier than you think. are reduced because less transport is used, there is less methane from cows, sheep and Remember - it’s not always possible to eat other livestock, and fewer fertilizers are used. locally or seasonally for everyone all of the time. We are also not saying never eat meat. Eating more fruit, veg, seeds, nuts and It’s about making informed choices when other plants also saves a lot of water. Did you can that are better for you (your wallet you know it takes 660 gallons of water to and your health) and for the environment. make one hamburger – that is more than 60 showers! In contrast, it takes 60 litres of water to produce one pound of potatoes. What can we do? • Reduce the amount of meat, especially Recipes red meat, which we eat. Being a vegan or vegetarian is not for everyone, but cutting out meat just once or twice a Chicken, Winter Veg and Lentil Soup week would have a positive impact. • Why not try My Somerset Kitchen’s Crunchy Pea Fritters Matcha Smoothie Bowl, Goodness Grazers’ Roasted Butternut Squash No-Bake Quinoa Flapjack Hummus or Sal’s Smoky Aubergine Pasta Matcha Smoothie Bowl with Herby Pangrattato – perfect if you love cheese but want to try vegan! Smoky Aubergine Pasta with Herby Pangrattato Roasted Butternut Squash Hummus Almond and Chia Seed Energy Balls www.wickedweatherwatch.org.uk List of Recipes
The Green Bird Café W EA THER WATC H .O ED RG WICK .UK Chicken, Winter Veg and Lentil Soup The Green Bird Café Ingredients is an independently owned café in the • 1 x Free range chicken • 1 x bay leaf leftovers alternatively centre of Bath. • 1 x small bunch of thyme 100g cooked chicken • 6 x crushed peppercorns • 1 x medium carrot They aim to support as many • 1 x tin of cooked lentils local suppliers and producers as • 1 x medium onion • 1 x handful of possible such as Castle Mead • 1 x stick of celery shredded spinach Poultry, Eades Greengrocers • 1 x garlic clove and The Bertinet Bakery. • 3 x tbls of rapeseed oil • 1 x medium potato Look out for the delicious seasonal soups on their menu as 10% of all soup sales go to their Method #souperstar charity partner. 1. Start by stripping all the remaining meat from you roast chicken carcass then roughly chop into a small dice Here owner Chef reserving all the bones and juices left in the tray. Henry shares his recipe 2. Peel and dice the onions, carrot and celery keeping for a soup that uses all the trimmings in a separate bowl. Combine the bones and vegetable peelings in a large pot up leftovers and and add the bayleaf, garlic and peppercorns. minimises waste after 3. Pour in around 2 pints of cold water and bring a Sunday roast ! to a gentle simmer. Cook for around 2 hours then strain the stock through a colander. 4. Sweat the diced vegetables in a little rapeseed oil for around 5 minutes and season with salt and pepper. 5. Peel and dice the potato and add to the vegetables with the thyme. 6. Pour in the stock and add the drained lentils. Bring to a gentle boil for around 10 minutes or until all the vegetables are cooked but still firm. 7. Take around a third of the soup and liquidise it until smooth. Add this back to the original soup to give it a thicker consistency. 8. Add the diced chicken and spinach. Heat through adding more seasoning if needed. www.greenbirdcafe.co.uk 9. Serve with some warm bread and proper butter! www.wickedweatherwatch.org.uk List of Recipes
Beth the Free Range Chef W EA THER WATC H .O ED RG WICK .UK Crunchy Pea Fritters Ingredients • 1 large onion, • 100g gram or finely diced buckwheat flour • 300g peas, • ½ tsp bicarb defrosted in hot • 1 tbsp ground Photography by Lucy Baker water and drained flaxseed mixed • ½ tsp turmeric with 2 ½ tbsp. water and left After working in kitchens across • ½ tsp ground cumin to thicken for 5 Bath, I set up Beth’s Bakes in 2008. • 1 tsp nigella seeds minutes A passion for organic ingredients and • ½ tsp ground • 100ml water cooking sustainably is what drives me to coriander • 1 tsp salt keep experimenting with food. Through • 25g roughly • Oil for frying, I chopped cashew use rapeseed travelling and working within different nuts cultures I love to recreate experiences and inspire people to eat more veg. Method These vegan crunchy pea fritters are a very 1. Mix together spices, bicarb, salt and flour pleasing combination of textures and flavours in a bowl. Combine flaxseed mix with with sweet peas popping, nuts crunching and a extra water until you have the desired general zing of zesty flavours jiving together to texture. 100ml is about the right amount create a comforting treat for both little and large but you want the fritters to hold a good mouths. Something a bit different for snack time shape and not be too splatty. Add the as well as perfect finger food for socials so if you onion and peas and mix. are having chums round for a soiree then bring 2. Pour 1cm of oil in to a deep-sided frying out these simple morsels. pan and get it nice and hot. You can test this by dropping a bit of the batter in and watching it sizzle. Fry off a tester fritter to check it’s the right consistency. You might need to add a bit more water or flour. Take a tablespoon of the mixture and pop it in carefully, cooking in batches and turning to achieve a golden, crispy, crunchy bundle of happiness. 3. Serve on a pretty plate with a cucumber www.beththefreerangechef.com and mint yoghurt dip. www.wickedweatherwatch.org.uk List of Recipes
The Bertinet Kitchen W EA THER WATC H .O ED RG WICK .UK No-Bake Quinoa Flapjack We had the pleasure of working with The Bertinet Kitchen recently who delivered a cookery session at one of our events - their session got children thinking about carbon footprint and how using the amazing range of local ingredients we can find right here on the doorstep of the Wicked Weather Watch offices in Bath can reduce our food miles and have a more positive impact on our planet. Ingredients A huge thank you to The Bertinet Kitchen and the local companies who supported the • 8x8” dish cookery session by providing their produce. • 2.5 cups quinoa flakes The quinoa came from the Bath Farm Girls, • 1 cup nut or seed butter rapeseed oil from Bath Harvest, blueberries • 1/3 cup honey and raspberries from Lovejoys Wholesale – all sourced within 25 miles of the event! • 1/4 cup rapeseed oil • 2 tsp cinnamon An easy cookery activity to do with your • 1 tsp vanilla kids and a nice opportunity to talk to them about how our choices can impact • 1/2 tsp salt our wonderful world, and the outcome, a • Various berries delicious healthy snack to enjoy together! Made with lovely Bath produce! Method 1. Put all dry ingredients together and mix 2. Put all ‘wet’ ingredients into a pan and melt gently over heat 3. Stir to combine all ingredients 4. Press into dish and put in the www.thebertinetkitchen.com fridge for a few hours to set www.wickedweatherwatch.org.uk List of Recipes
My Somerset Kitchen W EA THER WATC H .O ED RG WICK .UK Matcha Smoothie Bowl I am passionate about creating delicious and nourishing plant-based food. My diet is based on nutritional whole foods including vegetables, fruits, whole grains, legumes, seeds and nuts, limiting animal products and avoiding processed food. By following a whole food plant- Photography by Paolo Ferla based diet, I have noticed a positive impact on my wellbeing. It’s empowering to think that everyone can contribute and make a difference in saving Ingredients our planet and helping to slow down the • 1 large avocado Toppings: effects of global warming simply by reducing • 2 large bananas • Goji berries the amount of animal products they eat • 1 teaspoon of • Chia seeds and eating more plant-based food. organic matcha • Sliced banana green tea powder Eat more veggies and love our planet. Together, imagine the impact that we could have on • 200ml coconut slowing down or even preventing climate change. water ‘A global shift towards a vegan diet Method is vital to save the 1. Slice the avocado down the middle and scoop out the avocado flesh, discarding world from hunger, the stone and avocado skin. Next, fuel poverty and peel the bananas, breaking them into small chunks. Add the banana chunks, the worst impacts avocado flesh, 1 teaspoon of matcha of climate change’ green tea powder and 200ml of coconut water to a blender. Blend until smooth – The UN and creamy. 2. Pour the smoothie into two bowls. Top with sliced banana, a handful of goji www.mysomersetkitchen.com berries and a sprinkling of chia seeds. www.wickedweatherwatch.org.uk List of Recipes
Sal’s Kitchen W EA THER WATC H .O ED RG WICK .UK Smoky Aubergine Pasta with Herby Pangrattato Ingredients • 1 small aubergine To make the pangrattato: • Olive oil • 1 slice of white bread • 1 fat garlic clove • A few fresh basil • 2 tbsp tomato puree leaves • 1 tsp sugar • Sea salt • Salt • Olive oil • Dried oregano • Spaghetti, to serve Method Food blogger and Digital 1. Start by finely dicing the aubergine (the pieces should be no more than 1cm square), and then fry Marketing Consultant Sal very gently in a generous splash of olive oil until Godfrey shares her favourite nice and soft. Remove the aubergine to a plate. vegan recipe from her blog, 2. Finely chop or crush the garlic and fry in the same pan as before (add a little more oil if necessary) Sal’s Kitchen. until it starts to smell really good, then return the aubergine to the pan and mix well. Add the tomato Sprinkled on the top of this delicious puree and a splash of water to loosen it up. pasta is Sal’s top recommendation 3. Season the sauce with sugar, salt and dried for anyone who doesn’t eat cheese oregano, then put a lid on and leave it to simmer but loves pasta – pangrattato. gently while you cook the pasta according to the instructions on the packet. This is seriously good stuff! 4. Finally, while the pasta is cooking, make the pangrattato. I find the easiest way to do it is to toast the bread, then chop it as finely as you can, before crisping it up again in a frying pan with a little splash of oil. Keep a close eye on it and once the breadcrumbs are really golden and toasty, remove from the heat and mix in a generous pinch of coarse sea salt and chopped fresh basil. 5. To serve, simply stir the cooked pasta through the www.salskitchenblog.com sauce, then divide between two plates and top with fresh basil and your herby pangrattato. www.wickedweatherwatch.org.uk List of Recipes
Goodness Grazers W EA THER WATC H .O ED RG WICK .UK Roasted Butternut Squash Hummus Ingredients • 1 medium • 2 tbsp tahini butternut squash • 1 clove garlic • 1 tbsp sesame oil (crushed) • Sprinkle sea salt • 1 tbsp sesame • Sprinkle black seeds (plus more pepper for sprinkling) • 1 425g can • Sea salt and black pepper to taste For me, food is joy. Goodness Grazers of chickpeas (drained) carefully source top of the line, quality produce from the local Bath region, to bring you a unique grazing experience! Method Roasted butternut squash is one of 1. Preheat the oven to 200°C. my favourite foods. I’m originally 2. Slice the butternut (I like to leave the peel on, but that’s optional!). Place the from South Africa, where butternuts butternut slices onto a lined baking tray. are sun ripened and gorgeous... and Brush with sesame oil and sprinkle with sea salt and black pepper. hummus is another of my favourite 3. Place into the oven and bake for around foods. So a roasted butternut squash 30-35 minutes until soft and cooked. hummus is literally heaven for me! 4. When the butternut is cooked, remove from the oven and allow to cool for a few This vegan and gluten free hummus makes minutes. a fabulous dip for flat breads and fresh 5. Add the butternut to a food processor raw veggies, or use it as a healthy spread. along with the chickpeas, tahini, garlic It’s creamy, hearty, satisfying, healthy, and sesame seeds and process until veggie packed and deliciously textured. It’s smooth. best when fresh, but will last a few days 6. Add salt and black pepper to taste. when kept covered in the refrigerator. 7. Serve with flat breads or raw veggies – or eat it straight (or maybe that’s just me?)! www.goodnessgrazers.co.uk www.wickedweatherwatch.org.uk List of Recipes
WWW Vicky W EA THER WATC H .O ED RG WICK .UK Almond and Chia Energy Balls by Deliciously Ella Ingredients Makes about 20 balls • 1 mug almonds (200g) • 2 mugs Medjool dates (400g) • 4 tablespoons raw cacao powder • 2 tablespoons almond butter • 2 tablespoons coconut oil • 2 tablespoons chia seeds Method Having just done Veganuary (which I loved and 1. Start by putting the almonds in a food processor and whiz for it felt really empowering to take climate about 30 seconds, until they’re action on my food choices), I thought I’d add nicely crushed. a recipe to the collection. Energy balls were 2. Then pit the dates and add them, plus all the other a regular snack for me through the month, ingredients and 2 tablespoons particularly around exercise or as a treat with water, to the processor and blend again until everything a coffee during the late afternoon slump. has mixed together perfectly and it’s all nice and sticky. I’ve tried out a number of equally delicious energy ball 3. Roll the mix into balls. recipes but I’ve picked this one by Deliciously Ella as the cacao powder provides a lovely chocolatey hit. The 4. Place the balls in the freezer for great thing about energy balls is that they travel well an hour to set, then store in an so you can take them on the go, and they will also last airtight container in the fridge. for ages in the fridge so you can make a big batch. To find out more about climate change and how we can live more sustainably please visit the WWW website using www.deliciouslyella.com the link in the footer below. www.wickedweatherwatch.org.uk List of Recipes
Sources www.activesustainability.com/sustainable-life/ advantages-of-consuming-seasonal-fruit www.activesustainability.com/sustainable-life/ responsible-consumption-benefits-local-consumption www.activesustainability.com/sustainable- development/the-sustainability-of-the-food-system www.articles.extension.org/pages/62107/how-close- must-food-be-grown-to-be-considered-local www.bbcgoodfood.com/seasonal-calendar/all www.carboncommentary.com/blog/2007/10/29/food- packaging-and-climate-change www.fao.org/fileadmin/templates/nr/sustainability_ pathways/docs/FWF_and_climate_change.pdf www.lessmeatlessheat.org/facts www.lunduniversity.lu.se/article/the-four-lifestyle- choices-that-most-reduce-your-carbon-footprint www.rebootwithjoe.com/benefits-of-eating-seasonally www.theguardian.com/environment/2018/mar/05/ why-what-we-eat-is-crucial-to-the-climate-change- question THER WATC EA H W .O ED RG WICK .UK
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