Food Food Food Food Food Food
Quick & Easy We hope you enjoy making these recipes which we will add to over time and which will be selected for a variety of reasons - some are ideal for children, some are alternatives to the supermarket versions which may be full of additives, or sugar, fat and salt laden.
Wholefoods and natural ingredients will be a focus, and also those that help allergy sufferers expand their repertoire of dishes. Many of these recipes are low fat.
The road to organic It is not our philosophy that everyone should eat 100 per cent organic all the time, although that is the obvious ideal.
We believe any percentage of organic food in the diet is better than nothing. There is a tendency to think that a small change is pointless and that an all or nothing approach is required. This can lead people to give up before they begin.
However, there is no harm in focussing on a few things as a first step, for instance apples for the children, or onions (because conventional onions are heavily sprayed), or making your own bread with organic flour, because bread is a food staple, or organic salt, because it may cost alot more than the standard stuff, but it goes a long way.
Individual circumstances vary, people have different dietary needs which influence the choices they make. We respect that and believe that encouraging organic food because of its inherent value is preferable to being the Organic Police.
If a hundred people have 10 per cent of their diet organic, that is better than one person eating 100 per cent - for the environment and for the growth of the organic industry, anyway.
While organic food is good for your health, there are many other reasons for eating organic, including the principle of holism which extends way beyond an individual's body to include the environment and all that is in it, including other people, and their right to a decent life.
Simple, quality In many cases the recipes will reflect the choice of simple combinations of quality ingredients, with the taste impact designed to come from the quality of the ingredients rather than the richness or spiciness.
These recipes are intended as much to provide ideas as to give complicated instructions.
These pages are a work in progress - if you have any great recipes you wish to share, please submit them to us at firstname.lastname@example.org
Flavour is in the quality Many of these recipes use flakey/crunchy sea salt - along with other fresh, quality ingredients, like the oil or vinegar you use, organic sea salt is an important addition as a good quality salt imparts a flavour to simple recipes which processed iodised salt is unable to give.
When your food choices are limited by allergies, the quality of your food experience can be enhanced by using good quality ingredients which have a better flavour and often the cost is offset by the fact that there are other things you no longer have to buy.
A plain recipe can be plain boring made with low quality ingredients, but a becomes a synergistic delight when made with the good stuff.
When a significant substitution is needed, eg soy milk for cow's milk, it doesn't take long for your taste buds to adjust to the new tastes and forget the old ones, allowing you to enjoy new variations on old favourites - sometimes with the added bonus of them being lower in fat and sugar.
Home grown organic veges If you haven't already taken up organic vegetable growing, then seriously consider it. The time and effort required in growing home veges is worth it when they are organic, because you know you are saving money. Then there's the fact you can pick them when you need them, so they are super fresh.
Restoring Taste Buds Also, you can then design your meals around what is in season and learn to see food in a different way - not as a process of eating whatever you feel like on demand, but as a gentle seasonal experience which allows you to have a rest from different foods until your taste buds have been restored and you are craving to eat them again. Your delight has been restored.
Creativity Enhanced Cooking and eating what is in season is also, somehow, more interactive. Creating a meal based on what you can find in your garden leads to greater creativity in the kitchen, as you open your mind to the ways in which your veges can be used - as opposed to getting a recipe and then gathering the ingredients.
It's a sublimely organic, adventurous approach.