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.
Lentil and pumpkin soup
The lentil and pumpkin soup with a few leaves of spinach is a perfect common meal for autumn evenings.
2 spoonful of oil
200 g of raw lentils
250 g of pumpkin
100 g of fresh spinach
lean and cut the pumpkin into chunks. In a pot put two spoonful of oil and a finely minced shallot. Sauté for a few minutes and add lentils and pumpkin.
Cover with water and cook for about 40 minutes, blending from time to time. Add more water if necessary so that lentils are barely covered.
When the lentils and the pumpkin become soft, delicately mash the pumpkin with a wooden spoon to make the lentil and pumpkin soup smoother.
Add the spinach and stir. Remove from the heat. Season with salt and pepper. Serve it hot.
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.
The red lentil and pumpkin soup combines the smoothness of the two main ingredients.
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.