Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Carrot and curry soup
Add the parsley to the carrot and curry soup to bring a hint of colour to your table.
Ingredients for the carrot and curry soup
1 onion
1 teaspoonful of powdered curry
400 g of carrots
2 spoonful of fresh lemon juice
extra virgin olive oil
salt and ground pepper
parsley
Preparation
Heat the olive oil in a casserole over medium heat. Add the onion, powdered curry, salt and pepper. Cook and keep on stirring until the onion is golden brown.
Clean the carrots and cut them coarsely. Add three glasses of water or vegetable broth and the carrots and bring to a boil. Add water if necessary to completely cover the carrots.
Cook over medium heat for about 20 minutes. Blend all the ingredients in a mixer until you have a creamy. If the soup is too thick add water again. Add the lemon juice. Season the carrot and curry soup with parsley and serve warm.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?