Reclaim real food with Organix #nojunk campaign

Happy grandchild with chocolate bean cake

I wish Organix had been around in the 1980s when my children were little. 

Organix produces healthy food for children so it is a godsend. Because it is certified organic, the junk is already excluded.

I love a good ban. Here is a small example of the junk which has always been banned from organic standards. 

  • Hydrogenated fats 
  • All colourings whether or not natural (except annatto)
  • All artificial flavourings.

You will never find the above in organic food because their standards are based on the Precautionary Principle: why take an unnecessary risk?

And what an unnecessary risk.

Hydrogenated fats or trans fats are industrially produced. A cheap filler, they prolong shelf life and make a fake cake look cake-like. They are linked to the UK’s obesity crisis. Child obesity is a huge health risk and is NOT FAIR to kids.

Artificial flavourings and colourings mask the yuk taste of the junk, and are linked to hyper-activity and allergies. Like trans fats, these additives are a cheap alternative to real ingredients, and a health risk. There is currently no requirement to reveal their exact quantity in food.

I love Organix’s latest campaign.

“I pledge to eat and feed my family only real ingredients I can recognise or spell.

I signed the pledge. I am sick of food ingredients that only a chemist can understand. I do not want food technology – I want REAL FOOD!

Organix was founded in 1992 by Lizzie Vann. After a childhood rife with asthma and eczema, she learned as an adult about the link between food and health (cut out those nasty additives for a start!).

As well as making tasty organic food for children, Organix also educates carers about how to make real food, and campaigns for nutritious food in hospitals, schools and nurseries. 

Awarded an MBE in 2000 for services to children’s food, Lizzie Vann was also a founding member of Food for Life, the multi-charity programme transforming school meals one meal at a time.

Food for Life’s manageable targets: 70% unprocessed, 50% local and 30% organic.

Lizzie Vann says: “A growing infant is not a miniature version of an adult. Their key body systems…are in a state of fast development for most of their early childhood. During this dynamic time, it is essential that the environment in which they grow is free of toxins, and the foods they are fed are pure and offer quality nutrition.”

If I were emperor for the day, I would command the food industry to stop being reckless with our children’s health.

I would ban the use of cheap, empty, risky, filler ingredients which make huge profits for manufacturers but are ruining our children’s health. 

I would decree food manufacturing magnates be force-fed the junk they peddle to children. From henceforth, the only food they would be allowed to sell would be stacked with nutritious goodness, with no toxic nasties. 

Please do sign the No Junk pledge.

PS The pic at the start of the blog is of my granddaughter and a healthy chocolate cake…recipe next week!

Chard pesto – eat your greens

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Sitting in back of a car last night looking at pics on my ‘phone with my niece, Charlotte, she says (re above pic): Wow, that looks nice.

Really? I say.

Charlotte enthuses when I tell her what it was: a made-up quick supper dish brimming with health. Thus I am encouraged to share:

Chard pesto for pasta

Traditionally, pesto uses garlic, basil, pine nuts and parmesan. This one replaces the fifth ‘umami‘ (pleasant savoury) taste of parmesan with anchovies. I used Fish4Ever anchovies because they are truly carefully caught and conserved which shows in the taste. And conserved in organic oil a) because organic farming saves the sea by not polluting coastal waters and b) authentic (mechanically not chemically-produced) olive oil.

I replaced the basil usually used in pesto with a pack of freshly-picked organic kale (from Radford Mill Farm shop which by-the-by is having a Frack-free festival in May) – or organic chard on another occasion. You could also use freshly picked nettles.

Then I blended the greens etc with my hand-blender (a £20 kitchen equipment must-have). By blending it into a sauce, it made eating healthy greens into effortless, comfort food.

I poured the green sauce on to a bowl of freshly-cooked pasta. You can use any pasta but I used Sweet potato and buckwheat pasta which is wheat-free (as wheat, an argumentative fellow, rarely agrees with me).

Method

Fry about 4-5 anchovies in their oil so gently they…melt

Fry half an onion sliced, also gently

Add sliced/chopped garlic – as much as you want – I like lots! (and do not overcook so I can have more of garlic’s immune-boosting qualities)

Finally, add a pack of chopped organic greens with (half a cup?) water – enough water so the chard/kale cooks down quickly but is not over-watery. Simmer for 5 minutes or less.

Takes about 15 minutes to cook pesto and pasta at same time (in different pans).

Apologies for my unscientific amounts. As my grandmother used to say when asked for precise amounts in a recipe: “Vifil nemen” = As much as it takes.

 

Carrot and coconut salad plus literacy

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Handwritten notes – clearly of importance because they hang around for years – yet they exist on scraps of paper, with no proper home.

OK, time to give two of them the attention they deserve.

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George Cooper (who gave me the recipe on the above note) has since published a book on nutrition with recipes. Be Your Own Nutritionist marries traditional (mid-Victorian healthy diet) and modern thinking. As an acupuncturist, he also brings ancient eastern wisdom. Practical information on nutrition at George Cooper’s website.

“Dr George dressing for grated carrots” (says the note)

3 tablespoon coconut milk
1.5 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon honey

Pour dressing over grated carrots. Above amounts worked for three big carrots to serve 2-3. I grated ginger with the carrots too. (Carrots were organic, from local organic farm shop, Radford Mill Farm).

Delicious – now I see why I have hung onto that note for eight years. The cumin adds a special taste.

Next up…

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My note says:

“UK
one of the lowest literacy
in developed nations
and highest obesity in Europe.

(Sunday Times)”

Is there a connection between the two?

The importance of digestion

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Food lovers talk about taste in the mouth but what about the next bit, digestion?

My own digestion preoccupies me. It rules my life.

There is much confusing data about what foods are good for you. I base my decisions on how food feels after I have eaten it.

It is worth paying attention to how food feels as it travels through your gut. (I will stop there on the peristaltic journey).

I have recently been re-reading an old favourite, Three Men in the Boat, by Jerome K. Jerome.

Published in 1889, it was a hit from the start. I love Jerome K. Jerome because he gently mocks human folly in a hilarious way.

You know when you find someone attractive and it increases when you find you share similar values? Well, I recently learned Jerome K. Jerome hated poverty and oppression. “His early political instinct was radical socialist” and he later joined the Fabian Society, according to the editor of my (charity shop buy) 1998 edition, Geoffrey Harvey.

Jerome K. Jerome also thought digestion important.

He wrote (in Three Men in the Boat):

“One feels so forgiving and generous after a substantial and well-digested meal – so noble-minded, so kindly-hearted.

It is very strange, this domination of our intellect by our digestive organs. We cannot work, we cannot think, unless our stomach wills so. It dictates to us our emotions, our passions. After eggs and bacon, it says, ‘Work!’. After beefsteak and porter, it says: ‘Sleep!’ After a cup of tea (two spoonfuls for each cup and don’t let it stand more than three minutes), it says to the brain, ‘Now, rise, and show your strength. Be eloquent and deep, and tender; see, with a clear eye, into Nature and into life; spread your white wings of quivering thought, and soar, a god-like spirit, over the whirling world beneath you, up through long lanes of flaming stars to the gates of eternity!’

…We are but the veriest, sorriest slaves of our stomach. Reach not after morality and righteousness, my friends; watch vigilantly your stomach, and diet it with care and judgement.”

Christmas coleslaw

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After seasonal excess, I crave a dish to revitalise my innards and reboot my digestion.

“Oh, herbacious treat! ‘Twould tempt the dying anchorite to eat…”

I love new age raw, as in for instance Kate Magic.

And coleslaw is a classic.

Ah, the classics never let you down. Tried-and-tested, refined by human habit, a classic endures for good reason.

Coleslaw traditionally uses cabbage, a seasonal winter vegetable brimming with goodness.

I use organic ingredients to get maximum nutritional benefits. Plus its farming practices save the soil and the bees.

Coleslaw recipe

Basically grate, grate and shred, shred as finely as possible. (How I bless my power-tool, the food processor) then cover liberally with luscious dressing.

1lb 8 oz (680g) each of grated carrots and white cabbage

1 pint (0.6L) well-blended dressing made truly-tangy with lemon juice and crushed garlic
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- Juice of 1.5 lemons (organic lemons are more juicy because growth is steady not boosted by artificial fertiliser).
- 3-4 garlic cloves
- olive oil (organic ensures authenticity)
- balsamic vinegar
- natural yogurt (or replace with additional oil and vinegar)
- seasoning.

Thanks to nudge from John (below): I estimate for 500 ml dressing 300 ml yogurt + 250 ml olive oil with remaining ml: balsamic + lemon juice. I would squeeze the lemon juice and then add balsamic to taste (a good slosh).

Put the copious amounts of grated scrubbed/peeled raw carrots and finely shredded cabbage. Add the dressing, mixing well.

Versatile, serve it solo or with all manner of dishes including curries and hey – that left-over Christmas roast.

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Raw date and lemon cake

I am writing this post on my iPhone so a mini-experiment. So is the cake.

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Many thanks to The Rawtarian for the Lemon Cheesecake recipe.

Mine differed in several ways. I used date syrup which made the base dark (pinky!) rather than white; I did not have fresh cranberries or enough dried ones (for the topping) so supplemented with extra dates and drained tinned mangoes (try pomegranate seeds next time); and finally I spread the base too thinly on too big a serving dish. Never mind, the taste was great – lemony, coconut-y and very refreshing.

The ingredients (such as raw coconut oil) were a bit costly – although healthy – but I saved money on cooking fuel.

However, not a low-tech cake, as you do need an electric blender and a freezer.

Lemon-y base

2 cups cashews
1/2 cup lemon juice (3 lemons)
1/2 cup honey (or maple syrup or agave nectar for white base – date syrup added darkness)
1/3 cup coconut oil (melted)
1 tablespoon lemon zest.

It really does all whizz into a smooth liquid. Pour it into serving dish, cover and freeze for 15 – 30 minutes. The coconut oil hardens as it cools so it turns into a firm base.

Fruit topping

2 cups fresh cranberries
1/2 cup dates

First pulse dates (no need to soak). Stop blender every now and then to swoop down escaping date mixture with a spatula so everything gets properly blended.

Spread topping on frozen base and freeze again for five hours.

Measurements

I found this useful conversion chart at Doves Farm.

Luckily, my measuring device does American cups.

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It really is a handy (low-tech) measure for dry ingredients.

Grateful for all these devices that make life easier.

Including this WordPress App on my ‘phone. It halved the time it takes to post a blog because I could upload pics straight from my ‘phone. And I made cooking notes on the Notes App as I went along. Brilliant.

The Night is Long Without a Home

Blanket in doorway by EW

The Night is Long Without a Home is an exhibition of photographs by Ian Usher, documentary photographer and artist of homeless hostel residents and workers – in their own words.

In fact, the title is from a description by John of the loss and sorrow of homelessness.

The exhibition is organised by a few of us on behalf of Bristol Foundation Homeless Residents’ Association.

Due to drastic council cuts, the hostel residents may lose their hostel homes, and be made homeless again.

How many people would you say are homeless in your city?

According to Bristol city, only nine (this sometimes rises to 11).

This does not make sense. Alan Goddard, who runs a soup kitchen feeding about 600 every day in Bristol, says the number must be over 100.

I see evidence of people sleeping rough every day. Image

I remember before the 1980s, the only people you saw sleeping rough, were tramps – gentlemen of the road. But since then it has all changed – we see young people on the streets.

How can this happen in one of the richest countries in the world?

The UN makes visits to two countries every year to report on problems. This year, it was the UK’s turn because of its housing crisis. Here is the UN rapporteur’s report.

Empty offices lie empty, testaments of investment – while our youth sleep in doorways without prospect of employment or home.

If ONLY our society believed in kindness.

If ONLY our society understood that prevention is more effective (and less costly) than cure.

Give vulnerable people a stable home and a bit of support, and you cut down on other, more expensive, services, such as hospitals and prisons.

How we treat our homeless tells us all we need to know about the world we live in.

What has this to do with food? I mean, this is a food blog, right?

Plum compote and yogurt with expresso at Canteen by EW

Well, here is a breakfast (stewed plums and granola and yogurt with an expresso) I had last week at The Canteen in Hamilton House in Stokes Croft, Bristol.

OK, quick diversion as I explain link between Hamilton House and homelessness.

Hamilton House was a defunct office block the council planners wanted to demolish – now turned into a groovesome hub of creative activities run by Coexist. (I am proud to say my office is here, along with 200 other tenants, including Afrika Eye Film Festival, and Tribe of Doris).

Hamilton House’s visionary social landlord, Connolly & Callaghan, is also the key benefactor of Bristol Foundation Housing homeless hostels.

Bristol Foundation Housing houses and supports single people who would otherwise fall through the net, people who need support to break the homeless cycle but are not considered sufficiently ‘high priority need’ for emergency accommodation by Bristol City Council.

Working with the Probation Services and others around Bristol, BFH has reduced re-offending rates by more than 50%, probably saving the taxpayer some £20 million each year.

These are the hostels that had their funding lifeline cut in August. This (free) photographic exhibition features BFH hostel residents and workers, in their own words.

Hope you can get along to the exhibition in Hamilton House, Stokes Croft, BS1 3QY which opens tonight and runs until 9 pm, 5 November.

And please do sign the Bristol Foundation Homeless Residents’ Association petition at Change.org.

THANK YOU!