Blog post 11: Eating eco?

Home made bread spread

I’m not going to try to convince you to become a vegetarian (I’m not vegetarian neither). But yes… we all heard that eating meat is not so good for the earth; and most of us are not ready to give up meat completely. Either because you (or your partner) like it too much, or because don’t know how to compensate for the vitamins and components that you find mostly in meat, or just because you don’t know how to cook without meat/fish.

Going vegetarian asks for a lot of changes and knowledge, but why not just reduce meat? Or to train to cook once in a while a vegetarian dish? I’m definitely not a cooking princess, and I can’t cook very well vegetarian dishes (my man does). But it exists very good cooking books. We love the “lekker ecologish” (in Dutch).

About fish, why  not ask at the fish-shop what is the most ecological (local, way of production, impact on sea population,…) fish in your region. You can go to a specialized fish shop and buy for few month (freeze it) so you don’t spent too much time.

Why not start to make easy and quick veggie bread spread instead of meat-sandwich? I’ve added some very tasty and easy to make bread spread on the website.

Eating season fruits and vegetables is also very important if you want to eat more ecological (and much cheaper). I know this one is also not easy. I’m also not so good at it (yet) . We have a “fruit and vegetable calendar” on our fridge (for Belgium; check the one from VELT) which I look at before going shopping.

… I know, I can hear you… it gets boring after a while. Here again you need to find good inspiration, not using always the same herbs and spices, roast, bake of steam. And if you make it an exception instead of a routine to buy/cook non-seasonal fruits and vegetables, you can already be proud of yourself!

Of course, eating food with a eco labelling is better (eco labelling: cares for environment: bio labelling ensures that no pesticides have been used); or just buy local at a farmer not using pesticides but who did not ask (yet) the eco or bio labelling. If it is local and seasonal fruits/vegetables, you might reduce the effect on your wallet. Or start growing your own vegetables! (I’m preparing a post for it; taking into account that some of you don’t have a garden).

PS:

If you have an excellent cooking book for “ecological recipes”, feel free to share it! (comment, mail or on the FB page); so I can update this post and let everyone enjoy from it. Please send only the book that you would put in your suitcase if you have 10 min to leave your house forever (otherwise the list will be too long).

By ecological recipes, I mean recipes taking into account seasons vegetables, easy ingredients (no fancy ingredients that you use once a year and have to throw the rest away because it is expired), cooking with weed out of your garden, promoting using the “not looking bad” part of the vegetables (e.g. soup with green of the leek, or the stalk of the broccoli).