Tag: impact

Spare ribs

I occasionally go on, what is known in our house as, “The Shitty Food Diet.”

The Shitty Food Diet is very simple and very effective – if what you want to do is lose a lot of weight very fast and don’t really care about the impact on your health.

What you do is eat INCREDIBLY shitty food – but hardly any of it. So on the downside you get quite hungry, but on the upside, you’ve got some sort of disgusting, shaming treat waiting for you and the thing about diets is that they’re all about morale.

So a typical day’s menu might go like this:

Breakfast: 1 latte with chocolate croissant

Lunch: nothing

About 2pm: McDonald’s double cheeseburger and small coke

6.30pm: 1 packet peanut M&Ms OR 1 Krispy Kreme OR 2 Jacob’s cream crackers

Dinner: 3 small glasses of oaky Chardonnay and 2 handfuls of crisps

This is the kind of menu I find myself eating quite often and I am thin as a rake. People say to me “You are so thin, what diet are you on?” and I say “The Shitty Food Diet” and they go “Ha ha ha, no really.”

Except next-eldest sister. She said “You are so thin, what diet are you on?” And I said “It’s called The Shitty Food Diet.” And she said “Ooh really – what does one do on that?” But my sister lives in Notting Hill – nothing surprises her.

So this is what I do on my own time, but on my husband’s time, it’s a different story.

But as it happens, we are getting a bit slack about provenence in this house. My husband’s strict rules about what, exactly, one is allowed to buy and eat basically allow for us to eat almost nothing except kale and roast chickens. He doesn’t want to buy, from a supermarket any fish that isn’t mackerel or any meat that isn’t produced by Duchy Originals. So if we haven’t been to the farmer’s market recently (where one can buy, guilt-free, anything one wants), the menu round here gets a bit samey.

I used to observe these rules faithfully but recently I’ve got a bit loose around the edges with it. The other day I just wanted some spare ribs, damn it. We’d just been to a restaurant called Sonny’s Kitchen in Barnes, which was AMAZING – just the best food I’ve had for a really, really long time and worth a trip if you’re anywhere near it.

You would think that being married to my husband I get to eat a lot of amazing food, but it isn’t so. A lot of new restaurants we go to aren’t very nice and if you order wrong, well: yuk. Sonny’s Kitchen genuinely stood out.

So anyway we had these spare ribs, which were like, out of this world and I wanted to re-create them, although nothing like as spectacular. But I couldn’t find any free range organic spare ribs in Waitrose so I just thought – fuck it – and bought the essentials ones.

And they turned out gorgeous, drowning in a barbeque sauce, which contained the following:

5 tablespoons tomato ketchup
3 heaped teaspoons English mustard
1 tablespoon soy sauce
1tsp chinese five spice
the zest of 1/2 an orange if you have it
2 cloves garlic, crushed
3 tablepoons veg oil to loosen
1 tablespoon vinegar, any sort

1 Mix together the sauce ingredients and leave the ribs to marinade for as long as you can – all day for preference but even 30 mins will make a difference.

2 Put in the oven at 180 for about 25 mins.

The recipe for low environmental impact pancakes – Italian Cuisine

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Protein pancakes, with lentils, spinach and some cheese. They are prepared in a few minutes with what is in the pantry, without weighing on the environment, family economy and health

The food of the future has nothing to do with pills and synthetic meat made in the laboratory. Among the foods that will help save the planet are nuts, lentils, spelled, spinach, chard, beans, sesame seeds and courgette flowers; all already easily available in Italy. Not only that, ingredients that are the basis of grandmothers' recipes and that today return to our tables to do good for our health and that of the planet, in contemporary versions such as these savory pancakes.

This recipe is one of the Recipes of Good Food created to combine health and the environment, created by Knorr and with the nutritional consultancy of the CREA Alimentary and Nutrition Research Center. The goal is to let younger generations experience a new way of eating, and is part of a broader program that involves the whole family with the aim of having a direct experience with the new food of the future. Launched in 2019 based on research The Future 50 Foods Report, created in collaboration with WWF UK. Research has shown that today only 3 ingredients (rice, corn and wheat) provide almost 60% of the caloric needs in the world, only 12 crops and 5 animal species represent 75% of what we eat, so it is very urgent to go to identify all other foods capable of preserving the environment. Legumes, cereals, nuts are foods that allow us to increase the amount of vegetable protein in the diet and this is an extremely important element to keep in mind because the more plant foods we eat, the more we are protected with a proven effect also on increasing longevity.

Pancakes with low environmental impact: the recipe

Ingredients for 4 people
120 g of lentils
200 ml of milk
120 g of frozen spinach
70 g of flour
2 eggs
parsley
basil
15 g of capers
2 tablespoons of extra virgin olive oil
1 teaspoon of lemon juice
100 g of fresh spinach
50 g of rocket
nuts
250ml Vegetable Liquid Broth 100% Natural Knorr ingredients with 0.3% salt
250 ml of water
75 g of primosale

Method

In a saucepan, pour the Knorr 100% Natural Ingredients Liquid Vegetable Broth and the water, bring to the boil, add the rinsed lentils and cook for about 20 minutes. Put the thawed spinach with milk in a bowl and blend with a dip.
In another bowl, combine the eggs and flour, start kneading by slowly adding the spinach and milk mix, mixing with a whisk until the dough is soft and smooth. For the sauce, mix oil, basil, parsley and chopped capers.
Add the lemon juice and blend everything. In a non-stick frying pan, cook the pancakes one at a time until you have 4.
Inside each pancakes sprinkle a bit of lentils, add the fresh spinach and rocket, primosale and walnuts. Season with the sauce.

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Ferrarelle and the dream of an impact world -1 – Italian Cuisine

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The new Ferrarelle bottle in recycled plastic and the limited edition that invites the little ones to actively participate in recycling

The new 50 cl bottle Ferrarelle in recycled plastic arrives in supermarkets with a launch dedicated to the consumers of tomorrow. To give voice to the operation with which the brand expands its offer with a bottle made with 50% R-PET (PET recycled directly by the Company in the maximum percentage level permitted by law) presented a new label created in collaboration with the famous duo Me Contro Te.

But to complete the range of limited edition labels, also the three designed by children through participation in the competition launched in September “Let's draw an impact world-1” which invited the little ones to represent a sustainable world through a drawing.

An “impact world – 1 is a world where we all strive to remove more plastic than we use through proper recycling and we convince others to do the same.

To reach the dreamed level of sustainability, Ferrarelle has created the Presenzano plant which is entirely dedicated to recycling where it takes care of 20,000 tons of plastic every year, more than it uses to produce bottles with recycled plastic. For more information on R-PET, to stay updated on the activities of the Ferrarelle plant in
Presenzano and on the quantities of PET that the company is recycling, read here.

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