I wanted to share some food ideas, but I first wanted to think about how I would present them. I didn’t want to get bogged down with exact measurements or nutritional information as I do not have the tools nor the patience for this. I am therefore going to be writing some “food stories”.
I also wanted to question my motives for my food choices. I explore low calorie and low carb and initially, and narcissistically I approached these disciplines because I wanted to shift some weight. My priorities have now changed but I have taken away much more from the low carb mind-set than the hope of weight loss. It has taught me how to make meals more nutrient dense by replacing pasta, potatoes and bread with unprocessed, plant based alternatives.
I’ve spoken many times about my dislike for the pharmaceutical and large-scale agricultural industries that promote poor health and wellbeing, mass consumption, mass consumerism and questionable ethics. One of the ways we can fight back in our own lives is to cut down our consumption of meat. I’m not suggesting that everyone turns vegetarian or vegan ( although respect where respect’s due if you are one) but just to be a responsible meat eater. A way to fight back at the pharmaceutical industries is to stay well! I believe that eating a nutrient rich, varied diet with plenty of plant based, whole foods is one way to keep the mind and body healthy.
So, my first story is Celeriac and White Bean Lasagne. I wanted to find an alternative to lasagne pasta sheets so I tried making my the sheets out of thinly sliced celeriac. I’d like to add that I have since bought myself a mandolin food slicer as it’s tricky getting thin sheets without! I pre-cooked the sheets for a few minutes in stock to make sure they didn’t have too much of a bite. As well as replacing the pasta, I wanted to replace the cheese sauce with something slightly healthier and more nutrient dense. I used tinned white beans (butter, cannelini..), low fat cottage cheese and a mixture of cheddar and a small about of parmesan, (you can use a lot less cheese generally if you use some parmesan because of it’s the strength of flavour). For the ‘meat’ sauce I actually used my vegetarian Bolognese which I will post about next time I make it and I’ve got some photo’s to share.