The amount of water used to produce food products can be measured by liters of water per kilogram of food product (l/kg).
Beef – 15,415 l/kg
Pork – 5,988 l/kg
Chicken – 4,325 l/kg
Cereals – 1,644 l/kg
Fruits – 962 l/kg
Vegetables – 322 l/kg
1kg of beef requires 48 times more water to produce than vegetables! Read more here.
When invited to brunch on Saturday (which turned into a rather drunk lunch AND dinner… another story) I jumped at the chance to try a new vegan dish. I’m intrigued by the tofu = egg phenomenon and decided to have a go at mini frittatas. This is a simple recipe that can be easily adapted to your vegetable liking. Also excellent for clearing out the fridge or creating a go-to protein-packed snack!
Drain 1 package tofu for +1 hour or dry-pan heat (method described here). Preheat oven to 200˚C, fill muffin tins with natural cupcake liners (if serving to a new crowd, otherwise I think they look nicer without!).
This post from the Wednesday Chef reaffirmed that I am not alone! Anytime I travel I am packing sundries! Last time travelling from the US I brought my favourite beer (only sold in Wisconsin!), chia seeds, Mio fruit concentrate- an excellent source of natural anti-oxidants without added sugar or sodium (works wonders on hangovers!), dried chipotle/adobo peppers, Starbursts because they just don’t even compare in the UK (and they are one of few fruity vegan sweets!), pecans from the South, agar powder. Most of these items I can actually find in London but I pay a hefty price for it!
On my way to Germany I’ve been told to consider bringing English Breakfast or Earl Grey loose tea, baking powder (not equal to) soda, vanilla extract, ground flax, and brown sugar.
From the album, Heza, available 4/2/13
http://www.polyvinylrecords.com/heaza
Typewriter Series #361 by Tyler Knott Gregson
Tutorial Preview: DIY A-Line Skirt w/ Pockets
via extrapetite
What’s the consensus on chickpea addictions? Based on my recent consumption of these little morsels of goodness I’m willing to wager that it IS indeed possible to become addicted.
Homemade Hummus*
Dried chickpeas soaked overnight and boiled 30 minutes, tahini, fresh lemon juice, olive oil, salt, garlic, cumin. I never measure anything as it’s all based on taste and consistency preference. Whiz ingredients together and enjoy!
For Pizza Hummus: add sundried tomatoes, oregano and basil
For Moroccan Hummus: add ground coriander seeds, red chilies or cayenne, ginger, allspice, sweet paprika, nutmeg, cinnamon, top with fresh mint and pomegranate seeds
*note: recipe does not contain crack
