Food Glorious Food!!!!!!
The idea of eating in a sustainable way can feel a little bit overwhelming but we’re here to make it super easy. Looking after the planet and looking after yourself doesn’t have to be hard work.
If you understand what foods can help you feel great, stay healthy and gain a superb figure, the challenges behind having a sustainable diet as part of your life can be really simple.
Everyone wants to feel good within themselves and also we’re all aware of how quickly climate change is changing what our future looks like.
Let’s take control and get to grips with some of the most nutritious and delicious sustainable food items. Become a sustainable culinary master and try out a meal or two with these sustainable foods.
Before we get started, it’s important to acknowledge the sustainable elephant in the room… Not everyone will choose to have a vegan diet and this is not a purely vegan based article. It is widely accepted that eating less meat than we currently do is a key part of having a sustainable lifestyle moving forward, however it is equally important to recognise that some people will still want meat or fish as part of their diet, so here are some of the best options to make sure your diet stays super tasty regardless of whether you’re purely plant powered or not.
Mussels, Clams and Cockles
Mussels, clams and cockles are a seafood that’s not effectively distributed within our westernised diet but essentially, unlike most seafood, mussels can be produced sustainably. Mussels are mostly farmed, using long lines in water. Harvesting mussels doesn’t result in large amounts of by-catch or destruction to coral reefs, which is proportionately so much greater than that of other seafood.
From a health perspective, mussels and cockles are stacked with protein. Their meaty texture makes them a good alternative to traditional seafood and meats and they have good longevity.
Mussels with Pasta
- 350 g spaghetti, cooked a few mins less than the packet says
- 1/2 cup white wine
- 300 g white fish fillets, cubed
- 500 g clams
- 1 dozen mussels
- 2 clove garlic, minced
- Sprinkle of chilli flakes
- 3 tomatoes, peeled, seeded and finely chopped
- 2 tablespoons minced fresh parsley
- freshly ground black pepper
- sea salt
- Pan fry fish fillets and prawns for just over a minute on each side in medium to high heat in hot oil. Remove from pan then set it aside
- Sauté the garlic and then let the fun begin by adding the white wine and letting it boil.
- Add the clams and mussels and cook for 5 minutes.
- Add the tomatoes and then simmer covered for 10 minutes. We want to steam them well.
- Shoot the heat up high and throw in the pasta before turning the heat off, seasoning it.
- Transfer your cooked pasta and seafood into some large baking sheets, splitting into a few portions. Place the cooked fish and squeeze some lemon on top then close up and let the steam and flavours mix together.
- Bake in a 220C preheated oven for 7-8 minutes. Remove from oven then enjoy!!!
Despite what certain brands might tell you, there are far more than 57 of these beautiful, tasty, sustainable treats. Whilst being protein packed, beans are one of the most widely available sustainable foods.
They are also super easy to make part of your diet and as a protein, carbohydrate and fibre filled item, can make up casseroles, burgers, stir fries and multiple other super easy dishes.
They are sustainable to produce, using minimal water compared to what we get back and they are incredibly healthy. Beans are also a great source of B12, which traditionally we get from red meat such as beef, so that’s an instant planet saver right there!
The list of beans is pretty endless, so whether you’re a borlotti, edamame or. a pinto person, there are over 400 different types of beans, so get exploring.
Seasonal and local farming
Now this isn’t specific to one different type of food but much more a practice!
This is easy to suggest and amazingly only needs a little bit of knowledge and care to make happen.
The best route when buying seasonal and local is the organic route, which involves far fewer pesticides added to the soil and also quite easy to spot in a supermarket or to pick up from a market stall or farm seller. The reason why organic helps with seasonal farming is the lack of pesticides. This tends to mean the soil is in better condition to be re-used at multiple points throughout the year and also that crop rotation is probably in use so, your tomatoes one year might be your okra the next and your potatoes the next!!!
The other side of this is that it is important to know where your food comes from. If you have no objections to what you eat, is it really essential to have food that is sourced from a variety of countries but super convenient over something that can be grown or reared right on your front door and provide a sustainable diet for you??!
Seaweed (and Kelp)
Not only are there a variety of species but this is able to be sustainably farmed and have great usage for not only your diet but also for sustainable packaging too.
In the UK, the use of various types of seaweed are on the rise and not just within Sushi or beautiful Korean dishes like a Kimchi. Laverbread, a dish in which fresh seaweed is slow-cooked, seasoned and generally served with a toast will have fed many a sailor for over 1000 years.
Add your seaweed to a variety of stir fries and have a beautiful fresh and salty taste to your meals whilst keeping super healthy!
Known as lady’s fingers, Okra has been used for a long time but if climate change continues to happen, you’ll be happy for the existence and nutrition of one of the most bullet-proof, bomb-proof and climate resistant vegetables on the planet.
Filled with nutrition and great for thickening stews, the okra vegetable is delicious, super simple and tastes ‘bloomin’ phenomenal in a curry, so here’s a delicious recipe to try
- 5 tbsp olive oil
- 400g onions , sliced
- 500g okra, sliced into 2cm pieces (top and tail)
- 2 tomatoes , diced
- 1 red chilli , finely chopped (or ½ tsp powdered)
- 2 tsp ground coriander
- Heat a frying pan over a medium heat with a small splash of oil. Slightly caramelise the onions and then stir in the okra.
- Add the tomatoes and chilli, then season to your heart’s content.
- Keep stirring gently, as the okra’s liquid slowly trickles out – this will thicken the mix and then disappear and the tomatoes will become softened and squidgy in about 10 mins, with a delicious sweetness.
- Lower the heat, add the coriander and cook for another 5-10 mins.
- To stop the mixture becoming to thick, add a few table spoons of water and cook for another 5-10 mins.
- Serve it up with a portion of rice or some naan and enjoy!!!
Eating Sustainably tastes great
There’s a huge list of tasty foods that are farmed and eaten at a sustainable manner. Now more than ever it’s really important to recognise what a sustainable diet looks like.
Eat fresh, simply and feel amazing for it because how the future and how you look like is down to you.
Eat healthy and create a better planet and happier you in it.
If you need more reason to get learning and get started, see below.