hummus
It’s the first day of the weeklong Sustainable Food challenge, with various options available, and I am determined to cut my portion sizes, as I know I eat too much, and that is just as bad for the environment as eating highly processed imported supermarket food! (not to mention bad for my health…) I’m also eating local, seasonal vegetables, only vegan food (except for honey, which I have on my porridge every morning) and cooking things from scratch as much as possible. My main imported foods are pulses, as I need a source of non-animal protein, and spices and other condiments, as I can’t bear to lose out on flavour! I’m also using imported tinned tomatoes.
red lentil soup
I’m not too hungry this evening, although I could easily have had a snack at around 9pm, as I often do (bad habit!) – interestingly, I wasn’t actually hungry after the meals, although I ate less.
Breakfast: My usual porridge (local gluten-free flour) made with water and with a spoonful of local honey.
baked potato and salad
Lunch: small portion of home-made red lentil soup (with local carrots, onions and celeriac from Mayflower Produce (available at the Sunday Farmers’ Market) – the lentils were dried imported organic ones from Arjuna and I added some (imported) tinned tomatoes. I also had a medium-sized baked potato with dressed salad (local mixed leaves from Wild Country Organics at the Sunday Farmers’ Market with spring onion and radishes (the first I’ve had this year – a real treat!) The dressing uses Aspalls cider vinegar (East Anglian) and Munns rape-seed oil from Chatteris.
pak choi and asparagus
Supper: Dave was away, so I had a slightly odd but very delicious supper of home-made hummus (very garlicky!) on gluten-free bread with a plate of pak choi (Wild Country Organics again – they are in Great Abington), sauteed in soy sauce and some new season asparagus from the village of Over (Farmers’ Market again). I actually only ate one of the two slices of bread, as I was full after eating the first one – that must be a first for me!
Posted by Bev 13/5/13