Here is our latest group update, including details of our next online meeting on Tuesday 18th May. The meeting will hear about the work of the North Yorkshire Rotters, known as the Rotters, who promote home composting, reduce, reuse and recycling and the ‘love food hate waste’.
Here is our latest group update, including details of our next online meeting on Tuesday 16th March.
Here is our latest group update, including details of our next online meeting on Tuesday 16th February.
This gingerbread went down well with family avoiding dairy and eggs due to a food intolerance. Caryn has shared this Nigella Lawson recipe with a number of friends who all had a go and enjoyed the results. Works well as a cake and would also make a great pudding.
As you can see from the cover of ‘The Bean Book’ by Rose Elliot, it is a well used book with many delicious recipes. Caryn often makes this red lentil and tomato sauce as it goes well with mashed potato or pasta.
Here are some ideas gathered together, on a Pinterest board, for Christmas decorations that can be made by recycling waste.
Kate has had a go at making the ‘gingerbread’ decorations and Christmas card baubles. She has also made the gnomes from old jumpers and scrap fabric stuffed with filling from old pillows.
One of Caroline’s favourite soups
3 large broccoli heads with stalks and florets separated
1 small leek chopped (use all of it)
1 litre vegetable stock (eg marigold or kallo)
extra virgin oil
pinch of smoked paprika
large handful of leafy greens (eg spinach or kale)
1 tsp grated ginger
200 mls plant milk
spring onion green tops and leftover peas
- Cut the broccoli stalks and florets into 5 cm pieces.
- Bring a saucepan of water to the boil then drop in the broccoli stems, florets and leek.
- Simmer for 3-5 minutes.
- Remove the veg from the water but keep the water to add to the stock (which preserves the nutrients).
- Make up the stock water to one litre and add the stock powder/cube and simmer for 5 minutes.
- Put cooked broccoli and leek in a blender with a splash of olive oil, salt, pepper and paprika.
- Add the warm veg stock, leafy greens and ginger, blend until smooth and creamy.
- Slowly add the milk on a low speed.
- Serve topped with spring onion tops and leftover peas, and wholemeal bread.