The easiest thing is to go to the supermarket, buy whatever you need and come home and cook it or put in your pantry or fridge to cook another day. Fast true, but expensive, unhealthy, not fresh and packed with preservatives, additives, flavourants, colourants, factory – created fat, chemicals, while stripped of essential nutrients such as good fats that protect the heart( mono and polysaturated), antioxidants and fibre, plus many more.
The food we eat is so processed now, for our convenience. Because life is more about quicker, better and more. To keep up with this, we now consume all kinds of crazy things you would have said no to a few decades ago. Would you eat a cow on drugs? I’m guessing the answer is no, so why are you eating a cow on drugs- stuffed with antibiotics, produce full of insecticides and pesticides. Did you know the commonest pesticide is organic phosphate, and I can tell you of a few people I’ve seen in hospital that have died from organic phosphate poisoning. Not obtained from food, granted, but it still kills people.
A recent report by the FDA in the US, reported 81% of ground turkey contained antibiotic resistant bacteria, 69% percent of pork, 55% of ground beef and 39% of chicken, referenced from Reader’s digest. This literally means; if you’ve been eating this meat and you get the bacteria that’s been stuffed with antibiotics chronically, the bacteria have gotten used to the antibiotics and have built up a good defense system. So the antibiotics won’t work for you either, which then leaves you with very limited option for a cure. I’m sure Alexander Fleming is turning in his grave!
Why do they do this, you may ask. Antibiotics are one of the drugs that help them grow faster but even more disgustingly they give them antibiotics to compensate for their unhygienic conditions they grow the animals in. So they give antibiotics to prevent infection, when the best practice would be create a clean environment that doesn’t put the animals at risk of infections. And if they do get infections, then treat the infection with antibiotics. This practice is very disappointing, the poor animal. They are the farmers.
Next time pay attention to where your meat comes from and how the animal was treated. And yes, it should bother you. And yes we will eat them anyway, they’re dead. But have some empathy and this empathy might save your life! And if we consumed less meat, there’ll be less demand to ‘meet the demand’ and therefore less need to escalate growth and less animal babies killed and eaten before their prime. Obviously this is easier said than done, it doesn’t help that they are so tasty, but give it a thought next time you buy or order meat.
Anyway, my original point was: it’s easier, cheaper and healthier if you do it yourself at home. Not speaking of growing the animals now. But if you can, you should- healthily. And then give me a discount :).
I’m quickly making my homemade and essential ingredients. I do this simply because there’s just too many big words of ingredients on the packaging when I buy the ingredients and I’m not sure what the big words mean. Likely bad, I feel.
I’ve resorted to making some of the stuff myself at home.
Let’s start with parsley pesto, I have parsley that’s going to go off soon and I can’t use it fast enough. And in light of my recent leftover crusade, I have to repurpose this.
What do you need?
- fresh parsley
cloves of garlic
salt & pepper
This depends on how much parsley you have. I usually do this pesto with a lot of herbs I have in my fridge when I’m saving them as they’re about to go off. You don’t throw away food; you save money, it gives a challenge to repurpose, you feel proud when it works out and you come out feeling like a champion.
The proportion is: for a handful of parsley use 2 cloves of garlic and 50 ml of olive oil.
And basically, put everything together in the food processor, pinch of salt and pepper and blitz. Not too much, you still need to see that it’s a herb from the small pieces not just a type of oily juice.
Pour the mixture into a glass bottle or container with a lid. I’ve found it lasts longer in the fridge this way.
You can use this pesto with almost anything, to dress pasta or spaghetti to pack it with simple, good, fresh flavours or on toast, veggies, salads, for marinade of fish or meat. The list is endless and this is the best part, finding new ways to use it.
This lasts 4-6 weeks in the fridge, provided Eskom behaves….
Flavoured oil and home- canned peeled tomatoes to follow on next post…..