When it is argued that there is no proof that eating organic is better for you than eating ‘normal’ produce, I beg to differ. Eating organic is really not a new invention. If you go back 70 years, everything was by default organic - therefore no long term insight into the effects of eating non-organic produce exists. However, I think for most people… it’s simply common sense.
Many (myself included) struggle in their mission to eat organic, as they perceive it to be too expensive. And it’s true…organic produce is often more expensive, as it can be more labour extensive and as super markets simply see an opportunity to make money. However – it is not expensive compared to what food and fresh produce used to cost. During the last 50 years, we have simply changed our food production drastically, to be able to produce cheap and accesible food for everyone. We, the consumers, have become spoiled, greedy and lost contact with how we are really supposed to eat and we expect cheap, fast food. I therefore suggest that we can all eat organic, healthy and natural food, if we change our habits! Not to a new and limited way of thinking, shopping and eating, but to how we used to do it.
If you can implement all, or just some, of these 10 tips into your food routines, I promise you that you can eat the best produce out there, for the same budget as you do now!
Though stews are really for winter, St. Patrick’s Day is coming up and it started snowing a bit in Copenhagen today. So I used this as an excuse to cook up a pimped, no-potato Irish Stew, with a tangy quince twist. It takes hours to cook, so you can leave it on low heat while you are enjoying the St. Paddy day parade or the pub with friends, and it will be ready when you come home.
By request from some of my readers, I have set up a Facebook page where you can follow me and the kitchen adventures that does not make it to the blog. Use it to keep up to date with new posts, but also as a daily source for updates on what is in season, recipes from other sites that I enjoy and pictures from my meals, that might inspire you to get in the kitchen. I also encourage you to ask any food related questions you might have on the wall and I promise I will reply. Maybe you’re struggling with a recipe or an ingredient, or you just want an idea as to what to cook for dinner. See you there.
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I am a huge fan of slow food. Anything that uses a few ingredients and take days to cook; I’ll love it. But these dishes seems to be going out of fashion – people want something that is fast and convenient. Cheap cuts that need slow cooking, are being pushed out the supermarkets by dry chicken-breasts and generic beef mince. But – if there is anything that can bring the appreciation for ‘slow’ back, it’s pulled pork!
Apple butter is a little known condiment outside of USA, but once you get to know it, it’s a relationship you will cherish forever. It actually has nothing to do with butter, but is rather a type of slow-cooked, spiced apple sauce. This particular one is made using only maple syrup as a sweetener, making it natural, wintery and warming.
I went to Lübeck a few weeks ago with a group of friends. This little German town is famous for its Christmas markets, and it is truly magical walking through the historic streets, in the snow, surrounded by friends and with a glass of mulled wine in your hand. However, after a weekend in good company, and therefore with a little bit too much mulled wine (if ya catch ma drift), I really struggle with the thought of another glass of the stuff. As I am not willing to give up boozy, warm drinks at Christmas time in general, I thought it was necessary to come up with an alternative.
I made this a few months ago, and it is just simply delicious. It’s sweet and scrumptious, and a great to cheese, meats or cold pies – perfect for Christmas! Though chutneys are not big in Denmark, I fell absolutely in love with them, when I lived in England. It’s not only the perfect way to preserve fruit and veg, it is also just… amazing.
Apples are probably the most ‘mainstream’ fruit, I can think of. None the less; they are bloody genius. They come into season just after most other fruits have wilted away, and if stored correctly they can keep for a long time. If that isn’t enough, these little gems can be used for both sweet and savoury dishes. They can be canned or juiced, they can be made into cider or vinegar. Throw them in stews, make sauces or chutneys, bake a cake or serve them roasted with your Christmas dinner! Of course you can eat them raw, but – we are a bit late into the season, so I would for sure recommend that you use apples for something a bit less… raw.
These little bundles of joy have been a staple in my fridge since I started my gluten-free diet. They are made solely using ingredients you can have in your store-cupboard at any time. They are gluten-free, grain-free, vegan, raw and free of processed sugar. I dare you not to love them. To make it even better, you can make truffles like these or simple brownie bars. Great for sweet snack or as a compliment to a good cup of coffee.