I do love a one pot meal or one tray version. Everything together and cooking in the background.
My formulas have become very simple over the years. Chop, toss, flavour, cover in stock and into the oven. Just change the ingredients as you have them.
This one is a good Gluten Free version that works well for all.
For many, salad is a side dish, an afterthought and often a forgotten part of a meal.
I need salad.
When my dinner does not have a salad, it is not complete, and I look for it. In fact, when I have a nice salad as part of my meal, I am content.
What I particularly like is when the salad is the main part of the meal. I try, when possible, to eat the salad first, make it the first course and I load up my plate with a nice mount. With a good salad you need to eat slowly, it takes a lot of chewing, you must slow down and enjoy it and the rawer you have the better for you. It is the raw food that gives you energy.
A nice plate of salad like the one here and you hardly need to eat anything else… try it!
Beans, Avocado & Greens
Makes enough for 3 plates
Tahini sauce – 2 tbsp tahini, 1/3 cup of water, juice of ½ a lemon, one clove of garlic and a pinch of salt - Minced the garlic, then mixed everything together until nice and smooth.
Serve this as a starter for a big meal, but perfect for lunch all on its own.
This kind of food gives you energy.
We are often tired after eat lunch, the afternoon blues, well that does not happen when you eat this!
Bon appétit !
@HungrySoulVegan - Changing the Culture
It is phenomenal here to note the rise in popularity of organic raw milk. In the space of a few years, we have gone from the cautious fear of this local food to an appreciation that is well deserved. The common message we get from customers is the recognition that this is indeed a real food, and it is impossible to go back to the ultra-processed replicas. In truth, this gives us room for hope that there is an innate wisdom we possess to recognise when a food is good for us. In so many ways raw milk is that beacon of recovery.
As the years have gone by though most of the population have been herded into the feedlot of ultra processed foodstuffs to the point that they no longer remember what real food is nor understand why it is important. We have distanced ourselves from where the food originates from and how to prepare it. Little by little we have eroded our ability to understand normal anymore. It affects all of us every day. The ability to access real food is challenging. It is a needle in a haystack at times!
On a positive note, though this innate wisdom is there, and I witness this wisdom coming to the fore particularly when a parent strives to help a sick child. That energy is powerful and latent. The answers are often right in front of us. Real food heals. We need to help each other to access and utilise. When we can harness this energy collectively the potential is endless.
Nourishment by Fred Provenza
What animals can teach us about rediscovering our nutritional wisdom.
Fred Provenza is someone I would love to meet. He has written this book in recent years, and it is possibly safe to say it will be a classic in time.
How do animals in the wild understand what food is good for them? How do they know which healing plants are edible when they are sick? The knowledge of orangutans on their use of medicinal plants for example gives us a glimpse into the profound depth of wisdom we can only dream of.
So, what can we learn from this? The nutrition field is an enormous one and all the education in the world from the renowned “experts” is no substitute for the innate wisdom that we apparently have, if we only tune into it. There is so much we already know without realising it. The term trusts our gut rings true here in more ways than one.
I thoroughly and deeply enjoyed this book but then I understand it ticks many boxes for me and draws together a lot of information of which I was familiar. This may not be to everyone’s taste. However, the themes he covers affect us all and I urge everyone to dip their toe in the water of his knowledge. The work of Clara M Davis on children self-selecting their weaning diet is particularly fascinating to learn about in today’s era of picky eating for instance.
Audio books makes this gem very accessible too and as a taster why not listen to a podcast where he talks about the book himself. You won’t regret it.
A new product arrived on our shelves last week, Savage Cabbage Kimchi. The jar looked fantastic, so it made its way home with me. It is definitely true to its name and the Savage Cabbage was SAVAGE! It is the best kimchi I have tried and it's a local product. I hope you enjoy it as much as I did.
PS I did buy the last jar, however, Cormac did order more, thank goodness... Review by Geraldine
Let us know which of our products are your favourites and why
Email Geraldine firstname.lastname@example.org
There is this thing called quorum sensing. I must admit to being kind of fascinated by the concept after hearing a TED talk by Bonnie Bassler. Simply she talks about bacteria that exert a critical effect when they reach a certain point. I cannot help to draw comparisons between the human and microbiological world and whatever way my brain is wired this takes up rent space!
Do you get the sense that something is shifting and that we are sensing a quorum enough to elicit critical impact responses? We certainly do at The Urban Co-op! If you have been following the commentary each month you may be up to speed with the Dutch farmers protests have resulted in a landslide political movement seeing farmers strongly represented in government.
We describe The Urban Co-op as an environment that inspires action and relate to the rising tide of inspiration coming from The Netherlands for our own farmers here. Last weekend saw a large gathering of farmers and landowners in Athlone at the launch of Farmers Alliance. Farmers no longer feel represented by the official organisations we are familiar with, and the rumblings of discontent are echoing up from the grassroots into concerted action. Naturally the urge to coalesce and seek commonality of purpose is there. Now it is about co-operating for everyone to benefit. The challenge will be to do it equally. Often though the beginning of social movements attracts attention from those who seek just that – the attention. Committing to the long haul is a different sort of ethic and involves hard work. Who will emerge to do this..? What can I say… watch this space!
Wracking my brain on what to do with my excess egg boxes, I came across this brilliant list of ideas, thanks to silversurfers.com. I hope it inspires you too!
Any green egg boxes I give to Shirley, who also collects our BPA receipts and compostable coffee cups, and turns them into handmade paper. Shirley has a Sustainable Art Exhibition on 9th May in Nenagh.
Please send me your upcycling or zero waste ideas.
It is welcome to see lambs’ liver for sale at The Urban Co-op every week now and a good value meal it is in more ways than one. We have endless conversations here about the value of this food as a nutrient dense masterpiece of nature and we discuss the many ways of hiding it in foods to make it more acceptable and palatable. The issue though is accepting it as is. Aren’t we all about that these days! Being true to ourselves then, so I am consciously trying to make it a thing in our house lately. A weekly staple if you like. So, if you come to visit on Tuesdays, it’s the following on the menu…
First off I place the liver into a bowl of raw milk for a few hours. This is a traditional method to help change the texture and quite frankly it works! Drain off the milk which usually feeds our very happy cat. Toss the liver in a flour mixture of ( GF) arrowroot, salt, pepper and paprika. Flour of course works well too.
Fry chopped onion in copious amounts of butter until browned. Add chopped garlic for a minute or two. Toss mixture into oven proof dish. Add more butter to the pan and fry the liver for a few minutes just to crisp the edges and add to the dish. Add bay leaf. Cover with beef stock and then pop into the oven for about 20 -30 mins at 180°C
Sometimes I add Caroline Rigneys streaky rashers to this pot to add another layer of flavour.
Serve with creamiest mashed potato.
Recipes from Katie Verling & Jacques