Review: Rainbow Rice

We found this delicious side dish at the “Eat within your means” blog.

This makes a very tasty side dish or bed that you can serve tofu, tempeh, seitan or – as we did – celeriac schnitzels. I made a teriyaki/date sauce to go on the “rice” as well as the schnitzels. We had some of the “rice” left over and happily enjoyed making it into veggie patties which we ate for lunch.

Do check out this great recipe at http://ift.tt/2i9azQp.

Related Posts:

• Review: Middle-eastern Rice and Lentils with Harissa…
• Vegan Creole Rice
• Curried Rutabaga and Apple On Rice
• Vegan Zucchini Rice Casserole
• Minty Green Jade Rice Pudding with Pineapple

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Walnut-Date Spread on Pumpernickel

As we will soon be getting into the holiday season, we decided that a few new recipe ideas for party food and finger foods would be useful. This spread is one of our favorites. This also tastes very nice on celery sticks.

Yield: 2 cups of spread or dip

Ingredients:

for the walnut date spread:

• 1½ cups soy quark or non-dairy yogurt
• 1 cup walnuts
• 1/3-1/2 cups date puree
• tamari or light soy sauce

to serve:

• 1 package pumpernickel party bread
• optional walnuts as garnish

Directions:

1. Begin by making the date puree. As this is such a small amount, I usually double the amount and use the left over puree in other recipes such as salad dressings etc.
2. Remove the seeds from 15-20 dates. Chop them in small pieces.
3. Boil ½ cup water and pour over the dates.
4. Allow the dates to swell a bit then puree.
5. Using a food processor, grind the walnuts to a fine small consistency.
6. Add the soy quark or non-dairy yogurt.
7. Add the date puree and pulse to blend.
8. Add the tamari or soy sauce and season to taste.
9. If you can get the small rounds of pumpernickel, then spread a teaspoon fun of the walnut date spread on each round. If you can not get the rounds, you will need to get the usual square pumpernickel, we cut each slice into fourths and then spread the walnut spread on top.
10. Optionally garnish with 1/2 a walnut on top.

Notes:

You can get a nice thick “quark-style” yogurt by placing plain non dairy yogurt in a sieve that has been lined with cheesecloth. Place a bowl under the sieve to catch the water as it drains out. Drain the yogurt for ½ hour to thicken.

 

Related Posts:

• Roasted Rutabaga Wedges with Walnut, Apple, Date Soy…
• Walnut Pea Spread
• Fava Bean Spread
• Carrot, Pear and Almond Spread
• Sweet Red Bell Pepper Spread Redoux

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Sustainable Food Shopping

Food is a fundamental human right for all and an expression of love for those we cook for; but also a source of anxiety for others and a scarce resource for too many.
We can’t escape the fact that whilst many in the world struggle to eat a regular meal, a significant amount are suffering the effects of too much food – the average UK household throws away the equivalent of £700 of food annually, much of it perfectly edible.
 
And, yes, there is a direct correlation between over-consumption in the West and shortages in developing countries. We produce enough food to feed 10 billion people yet hunger prevails due to a combination of poverty, economics and, increasingly, climate change. With a growing global population, we urgently need to find solutions to the problem.  
 
So, on that cheery note(!) here are our top 5 things you can do to eat sustainably – for your own health, your fellow earthlings and the planet!
 
1. Buy Well

The first thing is to buy sensibly – it may not be sexy but planning main meals, like our grandmother did, is the first step to saving food waste and money. I particularly love this planning tip from the brilliant Jack Monroe to get started - we all have cupboards full of dry and canned goods that could be eaten up, or form the basis for new recipes, with a bit of imagination. Any food you discover that you really don’t want can be donated via our friends at Olio – download the app and someone locally will want what you don’t.
 

 

 

2. Eat Less Meat

If you want to make the most impact, then you need to re-think your relationship with meat and turn it back into what it was: an irregularly consumed treat. Buying less also means you have more money to buy better. High welfare standards are a must - no if’s, no but’s, unless you have a heart of stone for the plight of intensively reared animals. Get inspiration from Meat Free Mondays and any number of amazing plant-based cookbooks – we’re massive fans of Anna Jones. The pulse will become your friend as you replace meat with plant based protein such as her amazing Dhal recipe that will never be off your stove. 
 

 

3. Eat Local, Seasonal, Organic

The issue of food miles is complex – local should mean less emissions but it’s not always true, especially if you’re trying to shoehorn someone else’s crop into our soil (there’s a reason tomatoes don’t naturally grow in Winter in the UK!) Instead, focus on eating seasonal (it will be fresher and taste better having had less distance to travel) and organic where possible. I know it costs a little more but less pesticides and artificial fertilizers really are better for you and the planet! We love Eat The Seasons as a handy reference as to what’s good when.
 

    

 

4. Buy Packaging Free

Although some packaging is necessary to get products to consumers in optimum condition (and therefore reduce food waste) – a lot of packaging is unnecessary which is why we set up Unpackaged over a decade ago. Luckily Planet Organic agreed so you can find our refillable products at their Muswell Hill branch.
 
The key to refilling is preparation – although all you really need a shopping list so you know what you want to buy, a set of containers (that are lightweight, easy to transport, and seal well) and a strong shopping bag. There is no need to buy new containers – just attack the Tupperware mountain that you probably have in your kitchen cupboards. In the shop, just follow the instructions on our scale which will enable you to deduct the weight of your container.
 
But it’s not all about just shopping with us – your local butcher, baker and candlestick maker will usually let you shop with your own containers – just ask! But my tips would be to do so on a day they’re not busy, explain to them why you want to shop without packaging and ask them to help you – all small businesses want to keep their customers happy and will often oblige. For more inspiration, check out the 100 tips from our friend Bea at Zero Waste Home.
 

 

 

 

5.Cook!

What can you make? You can reduce your spending, and packaging, with some simple recipes. Take bread products – once you get in the habit they’re super easy to make. Give them a go and don’t be put off if they don’t turn out right first time (they’ll all still be edible) They’re also great ways to get kids involved in cooking too. Our favourite recipes are basic bread, bread sticks, oat cakes and flatbreads which has massively minimised the packaging in our bin!
 

If you’d like to explore more – could we suggest watching any number of amazing food documentaries, although you will need a strong stomach for some of them – the truth behind the curtain of the industrial food chain is often not very palatable.
 
Happy sustainable living and we’ll be back next month with our guide to being sustainable when you’re out of the house & on the go!

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Green Goddess Quacamole

Great on toasted bread or incredibly delicious served with some sweet potatoes wedges or roasted vegetables.
We love how the pine nuts add a lovely crunchy texture and the basil and spring onions a fresh note. 
 
Ingredients:
 

• 1 very ripe avocado
• 2 tablespoon of pine nuts
• A generous handful of chopped basil
• 1 tablespoon of finely chopped spring onions
• 1 tablespoon of olive oil
• ½ tablespoon of One Earth Green Goodness blend
• Salt & pepper to taste 

 
To serve:
 
Bread of your choice 

Optional toppings:
 

• More sliced or chopped avocado
• Sliced tomatoes
• Grilled vegetables ( I love grilled courgettes)

 
Place the avocado flesh into a bowl and add all the other ingredients, with a fork mash everything down until you have a chunky kind of consistency.
 
Spread the dip onto toasted bread and top with the toppings of your choice.






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Chocolate Peanut Butter Cheesecake Bites

How can you possibly go wrong with chocolate and peanut butter?
We just love the contrast between the nutty base, the creamy filling and crunchy chocolate layer, is just the perfect mid afternoon treat or post dinner dessert.
 
Makes about 8-10 bars
 
Ingredients:
 
For the base:

• 1 ½ cup of ground almond
• 1 tablespoon of One Earth Vanilla Zilla Blend
• 3 tablespoons of runny peanut butter
• 1 tablespoon of melted coconut oil
• 6 tablespoons of maple syrup

 
For the cheesecake layer:
 

• 1 cup of cashews soaked overnight or for at least 8 hours
• 2 tablespoon of peanut butter
• 2 tablespoons of maple syrup ( add more if you like it sweeter)
• 1 tablespoon of melted coconut oil
• ½ cup of creamy almond milk

 
For the chocolate layer:
 

• 100gr of good quality dark chocolate, melted

Method
1. Line a brownies tin with some baking paper. Place all the ingredients for the base in a bowl and mix well. You should have a quite solid, sticky dough. If it’s too dry add a splash of almond milk.
With your fingers press the dough in the tin until it’s evenly spread.
 
2. Place the tin in the freezer to set while you are making the filling.
 
3. Drain and rinse the cashews and place them into a blender with all the other ingredients. Blend until completely smooth and creamy. Remove the tin from the freezer and pour the cashew cream on top of the base. Smooth it out with a spatula or the back of a spoon.
 
4. Place the tin back in the freezer to set for at least 1 hour.
 
5. Melt the chocolate and pour it on top of the cheesecake, make sure to shake the tin around quickly so the chocolate gets evenly spread. Place the tin back in the freezer for 20-30 minutes until the chocolate is completely set.





 

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Immune Boosting Cherry Cacao Overnight Oats

Ingredients

1. 1/2 cup jumbo oats
2. 1/2 cup almond milk
3. 1/2 scoop chocolate vegan protein (about 15g)
4. The capsule contents of one Bee Prepared immune formula capsule
5. 1/2 ripe banana
6. 1 tsp cacao powder
7. 1/2 cup raspberries
8. Small handful of cherries
9. Tsp honey

 

Instructions

1. Whiz almond milk, banana and chocolate protein powder in a blender until smooth. Add in the contents of the Bee Prepared capsule and blend again.
2. Combine with the oats and mix well. Place into the fridge to allow to set overnight. Add a little more almond milk when serving, if it is too thick.
3. To make the berry compote, gently heat the berries in a saucepan to allow them to melt. Pit the cherries and add these into the pan, along with a teaspoon of honey. Cook until all the fruit starts to break down and form a jam like mixture. Add a splash of water if needed.
4. Transfer to a bowl, ready to add to your oats in the morning.
5. Top with fresh fruit and grated dark chocolate.

Bees have your back! Unbeelievable Health's Bee Prepared immune formula MAX (great to help keep colds, flu & illness at bay) combines nutrients not found in a regular diet or multivitamin including bee propolis, black elderberry, olive leaf, acerola cherry, beta glucans, reishi mushrooms & more. 

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Immune Boost Key Lime Smoothie Cup

Ingredients: 

• 1 banana
• 1/2 - 1 avocado
• Handful of spinach
• Small handful of cashew nuts
• 1/4 coconut milk, nut milk or water
• Juice of 1/2 a lime
• Capsule contents of 1-2 Bee Prepared Daily Immune formula

 

Whizz in a blender or a Nutribullet & decorate with berries, coconut flakes and edible flowers if desired.

 

Bees have your back! Unbeelievable Health's Bee Prepared Daily immune formula (great to help keep colds, flu & illness at bay) combines nutrients not found in a regular diet or multivitamin including bee propolis, black elderberry, olive leaf, acerola cherry & more and it's suitable for most ages. 

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Strawberry Plant-based Shake

The nights may be getting darker and the days shorter, but that doesn’t mean we have to say goodbye to the sunshine!
Serves 1 | 5 Minutes Prep Time
By Vega®
 
Bring a little summer back into these winter months with this scrumptious Strawberry Shake. Quick and easy to whizz up as an afternoon treat or dessert.
 
Ingredients

• 100 g strawberries, fresh or frozen
• ½ ripe banana
• 50 g coconut plant-based alternative to ice cream
• 375 mL coconut drink
• 1 scoop (34 g) Vanilla Vega® Essentials

 
Toppings:

• Fresh strawberries
• Sliced banana
• Coconut whipped cream

 
Preparation

1. Blend, sip, enjoy!
2.  
3.  

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Raspberry, Avocado & Mint Smoothie

INGREDIENTS - Serves 1

• 1 cup (120 g) frozen raspberries
• 1 cup (250 ml) almond milk
• 1/ 4 ripe avocado, flesh scooped out
• 4 ice cubes
• 1 small handful fresh mint leaves
• 1 tablespoon of COLLAGEN Inner Beauty Boost
• pinch Himalayan salt

 
Place all of the ingredients in a high-speed blender. Blend until smooth. Taste.





 

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Chocolate & Peppermint Crunch

INGREDIENTS (makes 24 squares)
 
Base

• 1⁄2 cup (100g) buckwheat groats
• 1⁄4 cup (30g) cacao powder
• 11⁄2 cups (165g) pecans
• 1⁄4 cup (60ml) maple syrup 40g nut butter
• 1⁄2 teaspoon vanilla bean powder
• pinch of Himalayan salt

 
Filling

• 1 medium avocado, halved, stone removed and flesh scooped out
• 1⁄2 cup (125g) coconut butter, melted
• 2 tablespoons maple syrup
• 3 teaspoons CLEANSE Inner Beauty Powder or barley grass powder
• pinch of Himalayan salt
• 4-6 drops of essential food-grade peppermint oil, to taste

 
Raw chocolate

• 1⁄3 cup (35g) cacao powder
• 35g cacao butter, coarsely chopped
• 3 teaspoons maple syrup
• 3 teaspoons coconut oil

 
METHOD
Lightly grease and line a 25 x 16 x 3cm tray with baking paper.

To prepare the base, lightly toast the buckwheat groats in a medium frying pan over low-medium heat for 2 minutes, or until golden and crisp.

Set aside to cool.

Place the remaining base ingredients in a high-speed blender. Blend until finely chopped and mixture begins to bind together. Transfer to a medium bowl. Add the toasted buckwheat and stir to combine. Press into the base of the prepared tray. Smooth over with the back of a spoon. Refrigerate for 30 minutes, or until firm.

To prepare the filling, combine all of the ingredients in a high-speed blender. Blend until smooth. Spread the filling over the set base. Refrigerate for 15 minutes.

To make the raw chocolate, half-fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top.
Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.

Pour the raw chocolate over the filling, tilting the tray or spreading to cover in an even layer. Refrigerate for 15 minutes, or until set.

Using a hot knife, cut into 24 squares.

Store in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze for up to 3 months.






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Get Glowing Smoothie Bowl

This health-giving bowl is fibre-rich, vitamin-rich, antioxidant-rich, lipid-rich and full of skin- protective and glow-giving minerals selenium, copper and zinc, plus it has the added boost of GLOW Inner Beauty powder with pre- and probiotics to keep your gut happy and skin radiant.
INGREDIENTS

• 125g frozen blueberries
• 100g frozen unsweetened açai pulp, coarsely chopped
• 1 very ripe frozen banana, coarsely chopped
• ]⁄2 cup (125g) coconut kefir or natural yoghurt
• 2 teaspoons GLOW Inner Beauty Powder
• 1⁄4 teaspoon ground cinnamon
• 2 teaspoons chia seeds
• 2 teaspoons cacao nibs* 

 
 
TOPPING

• 1 small ripe banana, peeled and sliced6-10 fresh blueberries
• 2 tablespoons granola
• 1 tablespoon finely chopped pistachios
• 1 tablespoon goji berries
• 1 teaspoon bee pollen (not suitable for those with bee allergies)
• 1 teaspoon hemp seeds (optional)

 
METHOD
 
To make the smoothie, blend the blueberries, açai, banana, kefir or yoghurt and GLOW powder, if using, cinnamon, chia seeds and cacao nibs in a high-speed blender, until smooth and creamy. Pour the smoothie into two wide shallow serving bowls. Decorate with toppings. Eat immediately.
NOTE:The topping ingredients can be substituted according to personal taste or availability.





 

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Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta and Smoky Tofu Pieces

The weather has definitely begun to cool down. We have harvested our red kuri squash and were very happy with this year’s harvest. We are looking forward to sharing lots of new pumpkin/squash recipes with you. This is the first of the season which we really enjoyed and will be having through the winter months.

Serving Size: 4

Ingredients:

• 1 package circa 12 ounces vegan pre-made tortellini
• 8 ounces smoky tofu pieces
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 2-3 tablespoons sriracha sauce
• 2 teaspoons vegetable bouillon powder
• pinch thyme
• salt and pepper to taste

for the soy ricotta:

• 1 cup soy quark or soy yogurt
• 2 tablespoons nutritional yeast
• ¼ teaspoon dry mustard powder
• small splash vinegar
• thyme springs as garnish

Directions:

to make the spicy pumpkin sauce:

1. Cut the pumpkin/squash) remove the seeds and strings.
2. Cut the pumpkin in pieces and steam. I steam rather than roasting in order to save electricity, and I can use some of the liquid to assist making the puree. Steam the pumpkin pieces until soft.
3. Remove the pumpkin from the steamer and place in a bowl.
4. Add the chopped onion, minced garlic, tomato paste, sriracha sauce and vegetable bouillon powder.
5. Puree to a smooth consistency.
6. Season to taste with salt and pepper.
7. Place the pureed sauce in a sauce pan over low heat to keep warm.

to make the ricotta:

1. Place the soy quark or soy yogurt in a bowl.
2. Add the nutritional yeast, dry mustard powder, salt and vinegar and mix well.

to make the dish:

1. Cut the smoky tofu into small cubes or pieces.
2. Bring a large pot of lightly salted water to boil.
3. Add the vegan tortellini and cook according to the package instructions.
4. When the tortellini are done, drain off the water
5. Place a generous amount of the pumpkin sauce in the bottom of individual pasta bowls.
6. Add the spicy tofu pieces here and there.
7. Dollop the soy ricotta here and there.
8. Garnish with thyme springs.

Related Posts:

• Kale Risotto with Spicy Tofu Pieces
• Creamy Vegan Tortellini with Fresh Veggies
• Baked Pears En Croute Filled with Vegan Spicy Caramel Sauce
• Tofu, Nut and Dried Fruit Terrine with Orange…
• Review: Vegan Pumpkin Chili

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Menstrual Cup vs Tampon

Regardless of who you are, you’ve probably been hearing a lot about menstrual cups recently. Before you make a decision, it’s helpful to look at the features of both tampons and menstrual cups so you can decide what’s best for you.

Perhaps you’re a young woman who has just started her period (welcome to womanhood!). Maybe you’re a period pro who has her routine down to a science. You may be thinking about trying out tampons, or considering not using them anymore. 

 

What are they made of?

Tampons are typically made of a combination of cotton, rayon or a blend of the two. Although tampons no longer contain dyes or preservatives, it’s difficult to say what else is in a tampon. The Food and Drug Administration (FDA) in the United States doesn’t regulate the ingredients of tampons, and so companies are not required to fully disclose what’s in them.

Menstrual cups, depending on the brand, are made of latex or medical-grade silicone. Although latex is a natural substance, many women have latex allergies. Medical-grade silicone is the hypoallergenic material that’s used in medical implants so they are safe for use in the body.

 

How does it work?

Menstrual cups are designed to collect your fluid until you’re ready to empty it out. Tampons absorb menstrual fluid, sort of like a cotton ball absorbs water. Unfortunately, because of this, tampons also absorb natural vaginal moisture, which can be drying for some women.

 

How much fluid does it hold?

Tampon absorbency depends on its size, but a menstrual cup holds over five times the maximum amount of a tampon.

 

Is it comfortable?

Once they’re inserted, you shouldn’t be able to feel either a tampon or a cup. With both types of protection it can take a little while to get the positioning correct, but once you do you won’t even know it’s there. Because tampons are made of cotton and fibers they can sometimes be drying or irritating to your vagina (especially if you use one that’s too absorbent) and this can upset your internal pH balance. Silicone is designed to be non-invasive to your natural biochemistry, so it doesn’t alter your natural balance of bacteria and moisture.

 

How do I put it in?

Both tampons and menstrual cups are inserted into the vagina. Tampons tend to sit a bit higher in your vagina than menstrual cups – and can be inserted either by using your finger to push the tampon into position or using an applicator that comes with the product.

A menstrual cup needs to be folded in order to be inserted, and then it opens up once positioned correctly in the vagina creating a gentle seal with the vaginal walls that prevents leaks. You may need to try a few different folding and insertion methods, but you will get the hang of it. (Here are some tips for getting started with your cup.)

Removing a menstrual cup also requires a bit more hands-on effort than tampons, which are just removed by tugging on the string. To remove you should squeeze the base of the cup, which breaks the seal, and then gently pull it out. Then just empty your fluid into the toilet and wash the cup before reinserting it. (Find more tips on removing your cup here.)

 

How long can I leave it in?

Many tampons can be left in for up to 8 hours, but it is recommended that you change them often for good hygiene and to avoid leaks. Cups can be left in for up to 12 hours (including overnight), but it depends on your flow. If you have heavier period it will need to be emptied more often, just like tampons.

 

Is it safe?

Both tampons and menstrual cups are safe to use. The risk most often associated with tampons is toxic shock syndrome, or TSS. TSS is a rare but potentially fatal disease caused when bacteria builds up in the vagina and enters the bloodstream. If you use tampons be sure to change them often and only use the size/absorbency necessary for your flow. Get the facts about TSS and the safety of tampons here.

The medical-grade silicone of most menstrual cups is non-porous, non-absorbent and bacteria-resistant so it doesn’t create an environment suited to bacterial growth like tampons (which is why it’s used in medical implants like heart valves). While they might be a little intimidating, they are absolutely safe to use.

 

How much does it cost?

It is estimated that one woman will use over 12,000 disposable menstrual products in her lifetime. Although there is a higher upfront cost for menstrual cups, the cost is significantly less over time than the cost for tampons.

 

How does it affect the environment?

Every year, approximately 20 billion menstrual products end up in landfills. (Although organic tampons are made purely from cotton, they need to be composted in order to biodegrade.) The average American woman menstruates for 38 years and will produce around 300 pounds of waste just from tampons, pads, applicators and wrappers. Since menstrual cups are reusable for a number of years, making the switch to cups could significantly reduce the amount of waste you contribute. Menstrual cups can also be recycled at any place that handles medical-grade silicone; many hospitals have recycling programs for these kinds of materials.

No matter what product you choose, make sure it works for you and your routine. Every woman is different, so what’s right for one woman may not be right for another. But don’t be ashamed of your choice. After all – menstruation is a natural part of a woman’s life, and should be embraced.

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