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.
Fresh natural drinks for everybody
At home we can prepare delicious soft, fresh and thirst-quenching natural drinks rich in active ingredients and useful to fight hot temperatures and dehydration.
It is known that sodas aren’t beneficial for our health, are too high in sugar or (light) synthetic sweeteners as well as in additives including acidifiers, aromas, food colourings and so on. But there are a number of easy and delicious recipes to prepare fresh and remineralising natural drinks that will amaze and delight friends and relatives. Here are a few examples; the recommended ingredient amounts are for 1 glass.
Ginger fizz with mint
Peel and grate a piece of fresh ginger, squeeze the juice from it with your hands. Pour 1 teaspoonful of ginger juice in a drink glass, add 1 teaspoonful of whole brown sugar, 1 spoonful of minced fresh mint and 1 glass of sparkling water. Mix and serve with ice cubes and sprigs of mint.
Peel 1 cucumber and extract about 100 ml of juice from it. Pour it in a glass and add 1 pot of natural plain yogurt, 2 pinches of whole sea salt and 1 teaspoonful of finely minced dill (or parsley). Mix, add crushed ice and serve it.
Green tea with lemon and honey
Infuse a teaspoonful of green tea in a lidded cup full of boiling water for 3 minutes. Add 1 teaspoonful of acacia honey and a few slices of lemon, cover and let it cool. Filter and keep it into the fridge. Garnish with a slice of lemon and serve.
Spicy tomato juice
Blend 100 ml of tomato purée with finely minced fresh hot chili pepper, 1 teaspoonful of lemon juice and 1 pinch of whole sea salt. Add iced water, mix, garnish with yellow or green pepper slices and serve.
Watermelon juice with chocolate
Remove the seeds from a red and sweet watermelon slice, blend the pulp and pour the so-obtained juice into a glass. Add 1 spoonful of dark cjhocolate chips, 2 spoonful of crushed ice and you can add to your taste a teaspoonful of sugar. Mix and garnish with a lemon slice before serving.
Apricot juice with cinnamon
Blend 3 ripe apricots in a food processor with 1 small glass of fresh whole milk (you can replace it with rice or almond milk) and acacia honey to your taste. Pour this mixture in a glass, sprinkle with powdered cinnamon and serve.
Almond milk with honey
Grind 100 g of peeled almonds in an electric coffee grinder, add 2 or 3 spoonful of acacia honey until the mixture is firm. For every serving, blend 1 to 2 teaspoonful of almond paste with 1 cup of iced water. The remaining paste can be preserved into the fridge in a watertight container for more than a month.
By Francesca Marotta
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?