TODAY’S
GREEN MANTRA: I will adjust my breakfast meals to fit within the seasonal fruit and vegetable options available where I live
Day 25 / 365
For
the days to follow I’m going to share a few simple recipe ideas that allow you
to continue to eat what you like eating with only slight adjustments or considerations in tow.
For
the days to follow I’m going to share a few simple recipe ideas that allow you
to continue to eat what you like eating with only slight adjustments or considerations in tow.
Here
in France, eating in season is pretty easy, you buy most your food in the
market (it’s heaps cheaper than the
grocery stores and about as charming as food shopping can get), and the market
only has what’s in season, so you won’t find strawberries in December or
clementines in June, you’re limited to what’s available in the season that you’re
in. You also have a giant sign hanging above each item which indicates the
product’s country of origin and if its from France, you’re given the region of origin as well (so I
buy apples from the area in which I live, rather than apples from further
down south).
in France, eating in season is pretty easy, you buy most your food in the
market (it’s heaps cheaper than the
grocery stores and about as charming as food shopping can get), and the market
only has what’s in season, so you won’t find strawberries in December or
clementines in June, you’re limited to what’s available in the season that you’re
in. You also have a giant sign hanging above each item which indicates the
product’s country of origin and if its from France, you’re given the region of origin as well (so I
buy apples from the area in which I live, rather than apples from further
down south).
It’s
been a particularly warm year this year so, the warmest in the recorded history it’s said, so some fruits and veg have been available outside their normal seasonal reach. Clement, the charmer dude who I buy all my fruit and veg from told me figs, which are normally only available until November, are still available now because the temperature didn’t drop this year which is great for me (thanks to global warming!), but not a great sign for the state of our planet … all the more reason to shift ones eating habits.
been a particularly warm year this year so, the warmest in the recorded history it’s said, so some fruits and veg have been available outside their normal seasonal reach. Clement, the charmer dude who I buy all my fruit and veg from told me figs, which are normally only available until November, are still available now because the temperature didn’t drop this year which is great for me (thanks to global warming!), but not a great sign for the state of our planet … all the more reason to shift ones eating habits.
In
North America and other places in Europe, as well as Australia, shopping seasonally can become tricky if you’re not a Farmer’s Market shopper. The easiest thing to do to combat any inconvenience that developing these new habits might bring you is to google what fruits and veg are in season in your area. It will make your shopping list easier and cheaper, plus you’ll be doing the planet a big ole
favour.
North America and other places in Europe, as well as Australia, shopping seasonally can become tricky if you’re not a Farmer’s Market shopper. The easiest thing to do to combat any inconvenience that developing these new habits might bring you is to google what fruits and veg are in season in your area. It will make your shopping list easier and cheaper, plus you’ll be doing the planet a big ole
favour.
If you happen to be looking for somekitchen art, there are some artists on Etsy selling prints of the seasonal fruit and veg available in your area, which is a nice reminder too (I’m planning on painting THIS ONE on our wall, mural styles).
To
begin this seasonal eating suggestions, I thought I’d share a popular winter breakfast choice for most (which can be adjusted
to vegan, gluten free and most other dietary requirements), cosy Porridge adjusted to fit the seasonal fruits. You can adjust pretty much any breakfast preference, from muffins to eggs on toast too.
begin this seasonal eating suggestions, I thought I’d share a popular winter breakfast choice for most (which can be adjusted
to vegan, gluten free and most other dietary requirements), cosy Porridge adjusted to fit the seasonal fruits. You can adjust pretty much any breakfast preference, from muffins to eggs on toast too.
– WINTER MONTH PORRIDGE –
with pears, figs and dates
[INGREDIENTS]
- 40g
rolled oats / ancient grains - Pinch
of sea salt - 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup of any local milk of choice
- 1
tsp vanilla extract - 1 tbsp local maple syrup / local honey
- local winter fruits of choice **
- a small handful of nuts
*ideally a faux milk made locally, check the package to find out where your milk came from, or try making your own (check out this recipe for DIY Macadamia Nut Milk). Avoid cow’s milk if it doesn’t come from a local farmer.
**using pears, figs and dates are my favs here in France. Other fruits include clementines, plums, kiwi, papaya, passion fruit, persimmons, pomegranate, tangerines
[HOW TO DO ‘ER]
- first cut the pears into small pieces and put them pears in about a quarter cup of water, add half a teaspoon of cinnamon and a drop of vanilla and cook it on a medium heat, leave it to reduce for 6-8 minutes. (this trick via Honestly Healthy)
- put the oats or ancient grains in another pan
and dry-toast them on a low heat until they’re slightly golden, mixing in
the rest of the cinnamon, nutmeg, salt and vanilla as you go - add a mixture of water and half the milk
to the grains and bring it to a boil - stir continuously
- add in the pear, dates and fig so they get warmed
up - put it in a bowl (or eat it out of the pan
if no one is around to judge ya) - sprinkle the nuts and add the rest of the
milk and drizzle on some honey or maple syrup - enjoy!
photo: Pinterest
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