Supercharged Vegetarian Salad (and a note about food sustainability)

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I’ve grown up in a family which eats a lot of meat. My dad especially loooves his meat. He always sources very nice free range meat and, benefitting from the fact that I still live at home, I am so lucky to have access to such good food beautifully prepared by him most evenings. As a matter of fact, my cousins live on a cattle farm in France which explains why my dad loves his red meat so much!

However, I am well aware of the fact that the world is currently undergoing a food sustainability crisis. I’ve actually done a bit of work for Oxfam as part of a university assignment which focused around this issue of food security. In a nutshell: first-world countries eat too much and source their food in an unsustainable manner by importing and exporting way too many products, wasting an unbelievable amount of food and unsustainably growing certain plants/fruits/veggies which has serious negative environmental impacts on the planet. We simply cannot keep going the way we are. If we do then soon enough there will be no food left and our environment will be a wreck (even more than it already is…)

So… I do try to moderate my consumption of meat because I know that if every person on the planet ate as much meat as my dad does then we would be in big trouble (no offence dad). Unfortunately, I am not vegetarian because I love my protein way too much and feel that my body struggles without it. Nevertheless, I have a small amount of animal protein only once a day and then have no animal protein at all once or twice a week. I know it’s not much but I feel that a small step is better than nothing. For both sustainable and health reasons I try to vary my animal protein intake, for example, mix it up between fish, red meat, poultry and crustaceans. I also pay attention to where I get my animal protein from and avoid getting food which I know is unsustainably sourced (yet I must admit that it’s not always that easy to find out these things).

I would highly recommend checking out Oxfam’s GROW campaign which provides heaps of ideas on how to eat in a more sustainable manner. Here’s the GROW method at a glance:

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Anyway, here’s the recipe for a supercharged (as in super healthily charged) vegetarian salad:

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P.s: this salad was made from left overs in my fridge – again, trying to minimise waste and eat more sustainably!

Ingredients:

  • Salad leaves (I used spinach and steamed kale but you could also use lettuce or rocket for example!).
  • Two poached eggs (method on how to easily make perfectly poached eggs can be found here).
  • Cherry tomatoes (cut up into small quarters).
  • Handful of cut up cucumber.
  • 1/4 of an avocado (thinly cut).
  • Sprinkle of goats cheese (feta, halloumi or ricotta could also work here).
  • Dressing: roughly 2 parts olive oil, 1 part apple cider vinegar, 1 part mustard.

Method:

  1. Cook your poached eggs (takes 3-4 minutes)
  2. While the eggs are cooking mix all your ingredients together in a bowl (don’t forget a bit of dressing).
  3. Add the poached eggs.

So easy! You can even prepare this salad in the morning and bring it to work for a very healthy and real tasty vegetarian meal. I find that this salad has a perfect mix of greens, healthy fat and flavour. If you’re lucky enough to have the day off like I did then enjoy eating this delish salad along with a very good book like ‘Eat, Pray and Love’ by Elizabeth Gilbert.

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Note: Sarah Wilson’s I Quit Sugar Book really inspires me and I often base my meals upon it (link to the I Quit Sugar blog here). Even though this book might sound like a silly ‘diet’ book it really isn’t anything like it. On the contrary, Sarah Wilson writes a lot about ways to minimise food waste as part of her overarching food sustainability vision and she discourages dieting, opting for simple well-balanced meals incorporating healthy fat, greens,protein and a small amount of carbs (and obviously, given the title of her book, avoiding sugar). I like the way she writes. I have one book of hers and it has an endless amount of yummy recipes which I love to play around with. Give it a try and you might find you like it too!

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Do not hesitate to contact me if you have any questions!

With love,

Camille.

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One thought on “Supercharged Vegetarian Salad (and a note about food sustainability)

  1. Pingback: Take-away Breakfast Idea | Thoughts from camille

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