We are always made to believe in the growth fundamentalism that you’ve got to wipe out other species so that humanity can have more food. The reality is, the more we leave for other species, the more we have ourselves. The more pollinators there are, the more food they give us. The more soil organisms there are, the more food they give us. The more biodiversity-intensive agriculture is and our gardens are, the more food per acre we get.
But this is growth in life, in nutrition, in livelihoods, in creativity. And that is the contest we have right now. The contest between a killing GDP, an anti life GDP; and indicators that would nourish life of all species and humanity." -Vandana Shiva, Festival of Dangerous Ideas 2013: Growth = Poverty
Thai Style “Chicken” Fried Rice
- 1 cup Lamyong’s Soy Nuggets, partially defrosted
- 2 cups cooked brown rice
- 1 tsp fresh diced or powdered ginger
- half a bunch of shallots, sliced (keep some aside to garnish meal)
- half to one red chili
- 2 cups chopped broccoli
- 2 cups roughly shredded bok choy/choy sum
- soy sauce
- lemon/lime juice
- sesame oil
- cooking oil
- Heat Lamyong soy nuggets until warmed through, either in microwave or beneath the grill (I no longer have a microwave so I use the grill and it works very well).
- Slice nuggets into smaller strips - quartered or into fifths.
- Heat oil in a good sized wok, then fry nuggets until slightly browned.
- Add soy sauce, enough to coat all pieces.
- Add chili, ginger, broccoli and shallots. Stir fry until broccoli is slightly softened. Add soy sauce to taste.
- Stir through cooked brown rice, until coated in sauce and ingredients are evenly distributed.
- Stir through leafy greens until wilted.
- Remove from heat and stir through sesame oil to taste (about 1-2 tsp), and fresh lime juice.
- Garnish with raw shallots, chillies and lime wedges.
Roasted Rosemary Eggplant with Persian Tahdig Rice
I borrowed the roast eggplant recipe from here and the tahdig recipe (rice with fried potato) from here. I additionally added half a tin of lentils to the cook rice, as well as a half tsp of cumin as I do not have any saffron. As you can see I didn’t quite master the tahdig recipe, as most of the potato slices stuck to the pot. Next time I will try cooking for less time and in a better quality non-stick pot.
Served with a dollop of hummus and a simple salad of tomato, red onion, a squeeze of lime and beautifully fragrant organic parsley.
The Future of Food, 2004
"The Future of Food distills the complex technology and consumer issues surrounding major changes in the food system today — genetically engineered foods, patenting, and the corporatization of food — into terms the average person can understand. It empowers consumers to realize the consequences of their food choices on our future."
1/2 size falafel pocket from the Queen St Jan Powers’ Markets - $9
- pita pocket
- tahini sauce
- hot chili sauce
- red cabbage
- shredded lettuce
The Scarecrow is a really cool, eerily beautiful animation by Chipotle that critiques factory farming and the fast-food corporations that support those processes. The use of the song ‘Imagination’ (from Willy Wonka and the Chocolate Factory) works really well in it. You can view their first ad in a similar vein, ‘Back to the Start’, here.
This article from the Guardian has some interesting comments on their advertising strategy, including the fact that the ad seems to promote vegetarianism whilst Chipotle includes meat in its menu. However, since the meat is more sustainably and ethically sourced than factory farmed processes, is this sort of conversation generating advertising at least a step in the right direction, especially since we have to accept that for the foreseeable future some people will continue to eat animals?
What do you think?
Mushroom and Avocado Pizza
- Pita bread (base)
- tomato paste
- red onion
- cherry tomatoes
- cheezly motzarella
- olive oil
- Bake pizza for 20-30 minutes at 180 degrees.
- At 20 minutes, add rocket and return pizza to oven.
- Top with avocado cubes and drizzle with olive oil when cooked.
Fresh Rice Paper Rolls
- tofu and diced onion fried in powdered ginger and soy sauce
- red cabbage stir fried in sesame oil
- vermicelli noodles
- snow peas
- soy sauce
- sweet chili dipping sauce
I <3 Mushrooms stall, Jan Powers’ Markets
$11 Mushroom Salade Bowl
- Lemon and Chickpea Cous Cous
- Chili Flakes
Muesli with soy milk, Coyo (coconut yoghurt), strawberries, blueberries, brazil nuts, hazel nuts, and almonds.
Spiced Chickpea, Kale and Vegetable Pilaf
- 2 cups cooked brown rice
- 4-5 small potatoes boiled and quartered
- 1 red onion
- 2 cloves garlic
- 3 cups roughly shredded kale
- 1 large carrot grated
- 1 tin chickpeas
- 1/2 cup sultanas
- 1/4 cup cashews and chopped brazil nuts
- 4 truss tomatoes chopped
- 2 tsp cumin
- 1 tsp tumeric
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1 tbsp nuttelex
- 1 tsp vegetable stock dissolved into 1/4 cup hot water
- 1 tbsp flat leaf parsley
- juice from 1/2 lime
- avocado slices to garnish
- Fry onion and garlic in 1 tbsp olive oil in a large fry pan or wok for 1 minute.
- Add spices and fry until fragrant - less than half a minute or so.
- Add potato quarters, salt, and half the nuttelex.
- Next add kale, carrot, tomatoes, sultanas, and chickpeas. Fry until kale is almost wilted.
- Stir through vegetable stock and mix until most of the liquid has been absorbed.
- Stir through cooked rice and adjust seasoning as required.
- Finally, stir through nuts, parsley, and lime juice.
- Garnish with avocado slices, salt + pepper to taste, and additional lime juice.
Coconut water contains Vitamin C, Riboflavin and Calcium. It is a very good source of Dietary Fiber, Magnesium, Potassium and Manganese.
If you can, drink it straight from the coconut. In it’s raw, unpasteurised form it contains enzymes that help detoxify and repair the body.
Since it is high in natural sugars, it is best consumed earlier in the day so your body has a chance to burn them off - the combination of sugars, hydration, and detoxifying enzymes make it a great way to start the day.
I was hesitant to try the fresh drinking coconut since I’ve only previously tried coconut water in a carton and it tasted (to me) like ‘vomit water’. But it is actually delicious, sweet and almost slightly syrupy with a light, fresh coconut taste.
Organic Penne Pesto with Avocado and Strawberry Salad
- baby rocket
- baby spinach
- cherry tomatoes
- carrot sticks
- Malaysian peanut satay marinated tofu, cubed
- peeled zucchini and zucchini matchsticks
- fresh squeezed lemon
- tahini dressing (optional/not pictured)
Home made hummus:
- 1 tin chickpeas, drained, rinsed
- 2 or 3 garlic cloves, crushed
- 80ml olive oil
- 2 and a half tbsp tahini
- 1 to 2 tsp ground cumin
- Juice of 1 lemon
Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined.
Add 1/4 cup (60ml) of water and process again until quite smooth.
It is that easy. You can of course play around with ingredients and amounts and textures. Smoked paprika works well instead of, or as well as, cumin. If you like your hummus chunky, don’t add water.
- Steamed brown rice
- Ginger and soy fried tofu
- Mixed vegetable stirfry
- Peanut satay sauce