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.
Stuffed eggs with avocado and chives
Stuffed eggs with avocado and chives are a fancy antipasto for Christmas feasts.
Ingredients for stuffed eggs with avocado and chives
1 avocado, about 400 g
2 teaspoonfuls of mayonnaise
juice of half a lemon
Boil the eggs in abundant water for about 10 minutes until they’re hard.
Let them cool. Remove the eggshell and cut into halves with a paring knife. Remove the yolks and put aside in a bowl.
Cut the avocado into halves, remove the pit and the skin using a spoon.
Combine the avocado and yolks, add the lemon juice and a pinch of salt and mash all the ingredients with a fork. When the mixture is smooth, add the mayonnaise and keep on mixing.
In order to obtain a cream-like texture use a blender. Fill the egg halves with the mixture using a pastry bag, add chives and pepper to taste and serve stuffed eggs with avocado as an antipasto.
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?