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.
From Morocco, a tasty, colourful salad that is quick to prepare. It has a fresh and deep taste, perfect for spring and summer. Here’s the recipe.
300 g of carrots
2 cups of cooked chickpeas
100 g of prunes
juice of a half lemon
4/5 leaves of fresh mint
half teaspoonful of cumin seeds
1 teaspoonful of acacia honey
toasted almond flakes
extra virgin olive oil
Pan-fry the cumin seeds for a couple of minutes. When they have cooled grind them in order to obtain a fine powder. In a bowl, emulsify the oil, the lemon juice, the honey, the cumin powder, the salt and the cayenne pepper.
Wash the carrots, and cut them in thin slices. Chop up the prunes. Put the carrots, the chickpeas, the prunes, the mint, and the almonds in a large bowl and pour the seasoning. Mix everything. Season to taste. Serve with rose petals.
If you want, you can shortly steam the carrots before mixing them to the other ingredients of the Moroccan salad.
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?