Each time You eat something, You are endorsing the journey it has travelled to your mouth so here are some delicious and mindful eating recipes for you to enjoy.
The great thing about this dish is that, even if you’re short on time and don’t want to create the pretty pattern, the ingredients can be chopped up and tossed into a pot in the more traditional, rustic French style, such as in this ratatouille recipe. Ratatouille requires ripe vegetables, a liberal hand with the olive oil, and patience: only long, slow cooking will give you the creamy soft vegetables, and intense, almost jammy sauce. Anything else is just plain vegetable stew.
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ tsp. dried oregano or a handful fresh
¼ tsp. chopped red chilli (jalapeño if you prefer milder)
2 tablespoons olive oil, or more as you prefer
1 medium eggplant
1 green zucchini
1 yellow zucchini
1 red bell pepper (capsicum)
Few sprigs fresh thyme
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow zucchini. Trim the top of the red pepper and remove the core.
With a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 5mm thick.
On top of the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside.
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Enjoy your Mindful Monday meal!
See also Mindful Recipe # 2 and subscribe to our blog to see who receives our Friday Smile each week.
Become a conscious consumer because knowledge is power.
Please let us know if you have any Mindful Monday recipes you would like to share.
Mindful Eating Fact: Consumers have the power to encourage retailers to change for the better
Due to consumer and the top German supermarkets demands, the largest German poultry producer, Wiesenhof, announced in 2014 that it will turn back to using GM-free animal feed. The supermarkets demanded that the German Poultry Association (ZDG) stop using GMO feed for both egg and poultry meat production, starting from January 1st 2015.
In South Africa, however, it is almost impossible to source non GM maize and soya and even if the farmer is willing to import these there is no guarantee that it will not be contaminated with GM during the milling process. Read here about the difficulties one farmer faced in sourcing and using non GM feed in South Africa.
Important request: If you know of any farmers that are producing GM free maize or soya for feed, please let us know. Or if you know of any farmers that are using alternative feeds (such as sorghum) successfully then please let us know too.