Permacooking

Delicious ways to reduce food waste


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Recipe – Nourishing Zucchini Cake

In all my recipes where you read ‘flour’ I personally use coconut flour, rice flour, or almond flour. Where you read `milk`I use almond milk. Instead of `sugar` I use stevia (Truvia), raw honey, coconut sugar, and in rare occasions some brown sugar. When you see `oil` I use coconut oil and sometimes ghee.

For this recipe, I didn’t use 3 cups of wheat flour. Instead, I used 1 and 1/2 cups almond flour combined with 1 and 1/2 cups rice flour. Also, I chose to omit icing sugar.

 

Nourishing Zucchini Cake

Ingredients:

2 cups chopped zucchini 3 eggs

2 cups sugar

½ cup oil

3 cups wheat flour

1 tablespoon  cinnamon powder

1 tablespoon vanilla extract

1/2 cup  raisins

2 tbsp. baking powder

1/2 cup icing sugar for decorating

 

Preparation:

Blend the zucchinis, eggs, sugar, and oil together

In a bowl, place the flour, cinnamon, vanilla and raisins and pour in the batter made ​​with zucchini

Stir well and add the baking powder. Place on greased and floured cake mold. Bake in preheated oven until golden. Check with a toothpick

Unmold and sprinkle with icing sugar.
Tip: You can substitute raisins for dark chocolate chips

 

Processed with Moldiv

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Recipe – Whole Roasted Cauliflower With Turkey Breast and Cheese

Whole Roasted Cauliflower with Turkey Breast and Cheese
For this easy and amazing recipe you only need:
– 1 whole cauliflower,
– Turkey (or chicken) breasts sliced in strips (don’t cut too tick, otherwise you’ll break the florets),
– Cheese (any cheese that melts well, use your favorite), sliced in strips,
– Dijon
– Parmesan,
– Seasoning
– Coconut Oil or Ghee
Start by removing all the leaves and rough stem from the head of cauliflower (being careful so that it remains intact).
Preheat the oven to 350F, then steam or microwave the cauliflower until it’s quite al dente (the time will depend greatly on the size of your cauliflower, but let’s say five to eight minutes.)
In a bowl, mix Parmesan, Dijon and your favorite seasoning. You won’t need any salt.
Very carefully, start inserting the turkey and cheese strips in between the florets.
Rub coconut oil or ghee on the entire cauliflower and then rub the seasoning mix.
Bake until it’s golden brown, take from the oven and enjoy it!
Processed with Moldiv


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All Is Connected

Meishu Sama, the religious name of Mokiti Okada (1882 – 1955),  was a religious philosopher who believed that nature, in its original state, was the Real Truth and it should be respected. He forecasted the terrible damage that pesticides would do to our health, soil, and our Planet so he developed a natural way of agriculture that became the basis of his philosophy. He believed Planet Earth is the biggest organ alive and should be loved and respected because it has feelings and a soul. He believed spirit and feelings are not only in humans but also in animals, plants, and other beings.

 

In the 1930s, when analyzing conventional farming methods, Meishu Sama realized that after the First World War excessive use of agrochemicals were being dumped into the soil, causing very serious consequences to the environment, animals, plants, and affecting human health. He developed a sustainable agricultural method that, unlike conventional and/or organic methods, did not employ chemical or animal manure. Even though animal manure is natural and not chemical, it can be dangerous to our health because it might contain ammonia which may contaminate the soil.

 

Mokiti Okada believed in the use of plant compounds which retain the purity of the soil and allow the recycling of nutrients for healthy plant growth.

 

The concept of Earth as a living organism is a common belief of many cultures throughout history, from ancient Greek to ancient indigenous tribes of the Americas. It’s the concept that Gaia, the Mother Earth, is a dynamic entity and we are also part of this breathing environment.

 

Masanobu Fukuoka was a Japanese farmer and writer, who also developed a particular way of farming called Natural Farming, where no pesticides were used. He similarly believed that dealing with the soil and respecting nature was a spiritual approach of life and the main goal was “the cultivation and perfection of human beings”.

Later, in Australia, these ideas came to influence Bill Mollison and David Holmgren, creators of the Permaculture movement. This movement is based on the belief that Humankind’s way of life should be completely integrated with nature, similar to the traditional Aboriginal communities.

 

“Permaculture is a philosophy of working with, rather than against, nature; of protracted and thoughtful observation rather than protracted and thoughtless labor; and of looking at plants and animals in all their functions, rather than treating any area as a single product system.” – Bill Mollison

 

“Permaculture is an integrated, evolving system of perennial and self-perpetuating plants and animal species useful to man.”
Bill Mollison and David Holmgren

 

What is the difference between organic and natural farming? These are two ways of farming where agricultural pesticides aren’t used, however there are some differences. One is that ‘organic’ is defined and regulated by the government. It excludes the use of pesticides, fertilizers and growth regulators, and commonly uses the droppings of animals, biological control to combat pests, composting, and green manuring. It has a holistic basis and is related to sustainable development.

In ‘natural farming’, however, the belief is that the soil should be treated and recovered before planting, and does not use animal manure. The soil should be cultivated as naturally as possible, respecting the needs of the soil and plant growth. Mokiti Okada believed that fertilized soil strengthens your energy, so it must first be made neat and clean.

Conclusion: Several international philosophical movements (Permaculture, Slow Food, Eat Your View, Natural Agriculture, etc.) are interconnected. We can say this is a necessary return to the origins, and respect Earth when planting, harvesting, and preparing food. It’s important to cook our own food to enjoy the flavours, the energy, and creating an amazing sensory experience for family and friends. We need to give recognition and gratitude to Mother Earth for sharing her abundance.

Now is the perfect time to slow down, reconnect with ourselves, understand our basic needs of life and health. To respect our environment. And to live a sustainable and healthy life following three interconnected principles: good, clean, and fair.

  

“When I catch a fallen dry leaf on the ground,

I feel it the undisputed Act Cycle of Life. ”

Chuzo Sakakibara – An insight into Natural Agriculture.

 

Learn more about these ideas:

http://www.ecoterrabrasil.com.br/home/index.php?pg=ecoentrevistas&tipo=temas&cd=786

http://www.fmo.org.br/fmo2/agricultura_natural.html

http://pt.wikipedia.org/wiki/Agricultura_Natural_Johrei

http://johreicentermogimirim.blogspot.ca/2012/11/diferenca-entre-agricultura-organica-e.html

http://www.jinsai.org/ensinamentos/agricultura.php


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Chlorophyll Is Cool

Did you know Chlorophyll molecules are similar to human blood? The only difference is that the central atom in human blood is iron, while in chlorophyll it’s magnesium.

Taking chlorophyll is a great choice to help you fight bad breath, help alleviate gastrointestinal problems, fight infections, help assimilate calcium, promote formation of hemoglobin and red blood cells, and more!

 

Ah, it tastes good too…What are you waiting for?

 

Clorophyl


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Why Renata Created This Blog

We can all help make the world better by reducing the amount of food we waste.

By reading this blog I want you to feel how reducing food waste can be eco-friendly, easy, and delicious.

 

My food journey began with a passion for movement. I was in ballet class from a very young age and continued through contemporary dance, belly dancing, and Kathak. I also enjoyed capoeira, karate, ginastica natural, tai chi chuan, and different types of yoga classes.

Currently, I’m into fitness and free weights…I love going to the gym, and achieving the desired fitness results means learning new ways of eating and preparing food based on the needs of each exercise. I’ve learned how cooking, nutrition, and movement are connected, and also developed a greater appreciation of our Earth.

I’m an ISSA certified Specialist in Fitness Nutrition. I’m totally passionate about health and cooking and I love helping people discover eco-friendly ways to reduce food waste and lower food costs.

 

I’m happy in the kitchen, sometimes creating new dishes and sometimes testing somebody else’s recipes (usually with a little twist – just because I’m a rebel!). You can find me spending time with my three kids. I also cherish quiet moments painting or reading.

 

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