By this I mean made by you. Or your granny / the local deli / anyone not advocating the use of ingredients you’d expect to find in a science lab. As this blog eulogises, food is our fuel. I have a sneaking suspicion our growing girths and ever more vociferous food intolerance grumbles, can largely be attributed to the unpronounceable nasties poured into our ready-meals to mimic the effect of real cooking. Not to mention, our lack of resourcefulness beyond the staple bread or pasta side.
Our bodies like variety. And by eating seasonally, you automatically tick the balanced diet manifesto. At the very least, you’ll never unwittingly consume horse in your beef burgers again.
And don’t get me started on salt, fat and sugar. It’s now common knowledge that many ready meals contain over half our recommended daily allowance of the former in a single serving. As a result, salt has become a swear word when in fact, our bodies need it to function.
It’s like this: Our heart is a muscle. Our digestive tract and limbs, amongst other things, are controlled by our muscles. Without salt, said muscles can’t move (hence cramp). Get the picture? If you’re not living off packaged loaves or processed food, you can probably cross this one off your worry list.
By the same token, coffee houses such as Monmouth, All Press and Caravan (pictured), don’t do skinny milk. Because lattes weren’t invented with watered down, processed lactose. Coffee and the sweet, velvety cows milk are perfect partners. Enjoy them as they’re meant to be – in a smaller cup as opposed to a 32oz Venti bucket.
And what is the deal with sugar? When did we Brits develop such a super saccharine tooth? Rhubarb crumble’s now sweeter than Pick ‘N Mix in most restaurants. It’s no wonder obesity and diabetes are on the increase. On current trends, by 2050 half the UK adult population will be obese. We currently stand at 1/3. Nice.
For the record, the legendary J. Sheekey’s still flies the flag for our tangy British crumble favourite, complimented with the silkiest, vanilla bean speckled crème Anglais…
“But I don’t step foot in my kitchen before 9pm”, I hear you groan. Without wishing to sound like Martha Stewart, soups, stews and salads can be super quick to prepare. The key is to make bigger batches for the fridge or freezer.
This month I’ll blog some key recipes that can be mixed and matched for a week of almost instantaneous post work suppers and office lunch boxes. In the meantime, click on the Seasonal Seducers and recipes for Wholesomely Seductive eating that’s a way of life, as opposed to a starve v. binge battle.
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