Food Can Fix It
Is it possible to eat our healthiest diet and maintain the health of our planet in a sustainable way? 37 scientists from across the world have figured out just that. With data of change in our climate, increases in population and demands of food production increasing, it has become a requirement to look at how we ensure health and sustainability is continued.
Well 37 scientists from across the world have figured out just that. With the data of change in our climate, increases in population and demands of food production ever increasing, it has become a requirement to look at how we shall ensure health and sustainability is continued.
What we now consume from our plates does not only look to provide nourishment, health and longevity to our lives, but also to our Earth, our planet – hereby introducing The Planetary Diet.
What’s it all about?
As opposed to veganism, all foods are included within this strategy but it comes down to the quantities per individual per week. It is time to grow our mind sets to how we can eat again and welcome options that are presented to us. It will be a gradual change but with the future of life in mind, it is a change worth looking to make.
Vegan Lentil Sweet Potato ‘Cottage’ Pie
“This meal is the perfect winter comfort and less than 300 calories per serving. Despite it not including meat it still bursts with flavour and satisfaction. The sweet potato adds an indulging creamy yet light topping to a saucy selection of textures and vegetables. Any vegetables can be used in the mix depending on your preferences but it is definitely an opportunity to take to get some variety in! The lentils and optional Quorn mince add protein, depth and source of fibre whilst the herbs and spices provide that flavoursome edge. Let me know if you make it! Take a photo, tag me and share your experience!”
- 2 large sweet potatoes
- A pinch of salt
- 80ml dairy free milk
- Salt, freshly ground black pepper and a pinch of paprika, plus extra to finish
- 200g puy lentils
- 1 heaped tsp each of cumin, coriander, paprika and mixed herbs
- 1 tbsp oil (coconut, rapeseed, avocado)
- 1 small red onion , peeled and finely diced
- 3 cloves of garlic, peeled and crushed
- 2 tsp fresh ginger,peeled, grated and crushed
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 250ml vegetable stock
- 80g broccoli florets, broken into small pieces
- 1 large leek, trimmed, chopped and well rinsed
- 100g green beans, chopped
- 100g peeled and diced carrot
- 80g chestnut mushrooms, wiped and chopped
- 2 large stalks celery, trimmed and chopped
- 100g Quorn mince, frozen (optional)
- 2 tbsp soy sauce (optional)
- Preheat the oven to 180°C, 350°F. Gas 4.
- Wash the sweet potato and cut into chunks – up to you if you want to keep the skin on or not. Keep. Put into a large pan of lightly salted water, bring to the boil and cook until soft. Drain well, add to a large bowl and mash with 2 tbsp of the dairy free milk. Season the mashed potato with salt, freshly ground black pepper and a pinch of paprika and set aside.
- Wash the lentils and place into a saucepan with 3 times the volume of water. Bring to the boil and then simmer until all the water is absorbed.
- Combine all the spices and set aside.
- Place the oil, onion, garlic and ginger into a saucepan and cook over a gentle heat, stirring to prevent sticking, until the onion turns golden brown. Add the lentils to the saucepan along with the chopped tomatoes and tomato puree, stir well to combine and then stir in the mixed spices and the vegetable stock.
- Once all combined then add the spices and vegetable stock. Simmer for a couple of minutes before adding all of the chopped vegetables. If using the Quorn mince and soy sauce, add them now. Keep stirring – feel free to add a little more water if you find it is a little too dry. However not too much as you want to the flavours to become concentrated not watered down.
- Simmer for 10-15 minutes or until the mix is of a thicker consistency then transfer the mixture into a baking dish and spread the mashed sweet potato on top to cover. Sprinkle with a little paprika and bake in the preheated over for 25 minutes.
- Remove from the oven and serve as it is or with some extra veggies such as spinach or peas.
Image of Stephanie: Laurence Connor (Laurence@breladetravel.com)