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.
Pumpkin quiche with spinach, easy to prepare without using dairy products.
200 g of short crust pastry
350 g of pumpkin
3 basil leaves
2 sprigs of rosemary
200 g of fresh spinach
half a shallot
extra virgin olive oil
Clean the pumpkin, cut it into small chunks and steam it for about 15 minutes. Let it cool and blend it with basil and rosemary until smooth like purée.
Clean and thinly cut the fresh spinach. In a pan, add a spoonful of oil and half a shallot cut into small chunks. Sautée for some minutes and add the spinach. Cook until the spinach have entirely lost their liquids and are well cooked.
Knead the short crust pastry in a deep round tray. Add to the spinach, the pumpkin purée and two eggs. Mix well and pour the mixture on the short crust pastry.
Cook the pampkin quiche in preheated oven at 200°C for about 20 minutes.
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?