Becoming a food lover

/ February 6, 2017/ Holistic Nutrition, Recipes/ 1 comments

I come from a family with very humble origins. Wasting food was a big nono and meal times together were sacred. I can avoid filling a pang of guilt when I cannot finish my food in a restaurant or have to trow away perfectly good food.  Joining the “I am a food lover and I pledge to eat my leftovers” ran by 1 million women easily fits into my family values and provides me with a new way to help with climate change.

When I took their food waste survey. The answers made me realized there is more I can do. So I drew from the survey a list of things to avoid wasting food:

• Checking the fridge before shopping
• Writing a shopping list
• Writing a meal plan
• Buying only what you need!
• Checking best before and expiration dates
• Make vegetable stock with food scraps
• Use leftovers!

Using leftovers is something I like doing and have a lot of practice. Last summer in the Anuttara Ashram, we had to eat all leftovers. Throwing away food is not allowed. My new friends were pleasantly surprise when I could change leftovers and made a new appetizing dish instead of reheated leftovers.  It’s because I watched too many food shows… Joke aside, they do provide some inspiration.

I invite you to challenge yourself and come up with a tasty recipe using leftovers. You will be surprise what you can come up with…

Vegan bread pudding

A great way to turn old bread into a yummy dessert low in sugar and rich in nutrients. It does require a bit of work but totally worth it. Put your love into it and try it! For a more decadent version, substitute the dried fruits with dark chocolate chips…

Ingredients 5 thick slices of old bread 2 table spoons of coconut oil 1/4 cup of currants or raisins 1/4 cup of dried apricots chopped in small pieces ½ tea spoon ground cinnamon ½ tea spoon ground ginger 1 table spoon of vanilla extract 2 table spoons of corn starch ½ orange zest 400 ml of coconut milk 3 table spoons of marmalade

Preparation Spread the coconut oil in the bread slices.  Cut them is small chunks and place them in a bowl. Mix the dried apricots and currants with the bread, Dissolve the corn starch with a bit of the coconut milk. Pour the rest of the coconut milk in a pot and whisk the corn starch and the rest of the ingredients except the marmalade.  Cook in a gentle simmer for 6 to 8 minutes or until the custard thickens. Grease a bread mold with coconut oil Place a layer with half of the bread in the mold and pour some of the custard. Add the remaining bread and the rest of the custard. Let it soak for 20 minutes or more.  Heat the oven to 350 F, Bake for 25 to 35 minutes or until a knife is clean when you insert it into the pudding. Brush the marmalade on top and bake for 5 more minutes. Sprinkle some shredded coconut. Serve, eat and enjoy!