Sustainability by recycling food waste

To achieve a sustainable society then food waste must be recycled as opposed to being sent to landfill sites around the country. We all know the problems that our planet is suffering through global warming that is partly  aided by the greenhouse gasses that are produced when food waste is sent to landfill and the ensuing fluctuations in temperature that is suffered around the globe.

green recycleSustainability is something that should have been put into operation by the world’s leaders during the past century but in their defence they did not have the information that the modern day scientists have given us. Live for today and don’t worry about tomorrow cannot be allowed to continue any longer if our children and grandchildren are not to suffer in the future.

By recycling food waste,which is a perfectly acceptable sustainable solution, for this form of waste will certainly help the environmental impact on our planet in the future. Firstly, by diverting the food waste away from landfill will stop the greenhouse gasses being produced and make our planet a better place to live but by actually recycling the food waste, both commercial and residential, it can actually turn a waste stream into a useable commodity.

There are two main area’s where food waste can be recycled and both are fully sustainable.

In vessel composing – This is a process where the food waste is turned into compost.Eco Food Recycling currently take their food waste to a local IVC and the extract below fully explains how this process works.

Eco Sustainable Solutions operate a fully licensed EU Category 3 Invessel Composting facility, allowing us to process cooked and uncooked meat and foodstuffs from source separated and commercial sources. The material is first of all shredded through a 12mm screen and then put in to sealed units (clamps), where it is left for 10 – 12 days to heat up to a minimum of 70c for at least 1 hour to sterilise. The temperatures are automatically monitored and recorded during this period. Once the batch has reached the required standard and is sampled and analysed, it is moved outside for maturation for a further 12 – 14 weeks. After this, the nutrient rich compost is screened (with any plastic residue separated) and used on our turf fields to replenish the soil harvested during the turf process, thereby allowing us to grow sustainable and nutrient rich turf.

Anaerobic Digestion – Is the process favoured by the coalition government and many large corporations within the UK and is explained by wikipedia as below.

Anaerobic digestion is a series of processes in which microorganisms break down biodegradable material in the absence of oxygen, used for industrial or domestic purposes to manage waste and/or to release energy.

It is widely used as part of the process to treat wastewater. As part of an integrated waste management system, anaerobic digestion reduces the emission of landfill gas into the atmosphere.

Anaerobic digestion is widely used as a renewable energy source because the process produces a methane and carbon dioxide rich biogas suitable for energy production, helping to replace fossil fuels. The nutrient-rich digestate which is also produced can be used as fertilizer.

EATING FOR HEALTH GUIDELINES

Healthy EatingEat plant based diet, especially leaves.

Ask yourself, ‘What kind of food would I eat? Start with this as your answer. Numerous studies point to the benefits of a plant-based diet: improved blood pressure, reduced risk of heart disease, drop in cholesterol and superior weight control.

Eat animals that has  eaten healthy.

At Eating Well we encourage sustainable raised choices when it comes to meat, poultry and seafood, both for our health and the health of the environment. The buyer’s guides and articles below will help guide you to the best choices.

Eat your colors.

The colors of many vegetables reflect the different antioxidant phytochemicals (anti-cancer stuff) they hold.Many of these chemicals help protect against chronic diseases, but each in a slightly different way, so the best protection comes from a diet containing as many different phytochemicals (micro nutrients)  as possible.

Shop the peripheries of the mall and stay out of the processed food aisle.

Processed food products rule the center aisles of the store, while the cases of mostly fresh food—produce, meat and fish, dairy—line the walls. If you keep to the edges of the store you’ll be much more likely to wind up with real food in your shopping cart.

Don’t undervalue the oily little fishes.

If there’s one food you should be eating (and possibly are not) it is the humble sardine. Sardines are one of the healthiest foods we can consume, according to health and environmental experts. These nutritional powerhouses are one of the best sources of omega-3 fats, with a huge 1,950 mg/per 3 oz. (that’s more per serving than salmon, tuna or just about any other food) and they’re packed with vitamin D. If you’re trying sardines for the first time, or you just really want to learn to like them, here are a few recipes to stoke your sardine love.

Easy exams with good diet

Exam is a stressful endeavor, though it can be an enjoyable, stimulating and learning one for parents and kids alike, we’d rather love to make it demanding, fatiguing and dull. Mostly these characteristics of exam prep days are self-Imposed by following the dull patterns of past which compeers before us perfected.

Exams are stations were you take different tracks to life, though the ways to get to the station is still identical universally and there lies the problem. One of most unappreciated elements of exam prep is the nutrition of your kids. Diet plays a big part in your child’s groundwork for the exam day. Good diet can help your child to retain the vigor levels,  alertness , attention levels and improve memory as well. Ensure your child keeps drinking fluids throughout the day. Three big meals a day will make you lethargic mentally and physically. Eat five small servings at regular intervals, i.e. every three hours. Fluids should be taken regularly. So how to go about doing it, the below are some pertinent problems we tried to answer through this articles.

  • What diet offers your children best nutrition, liveliness, nourishment, peace and synchronization of thought?
  • How to deliver the best nutrition, in best measures for your children?

 

Food Schedule:

Breakfast 

Have breakfast, it is the most important meal of the day. Breakfast should be high on protein and low on carbohydrates and full of vitamins, minerals and essential fats.

  • 10-15 soaked almonds or 200 grams of groundnuts/green gram
  • 1 large glass of Skimmed/low fat  Milk (avoid whole fat milk)
  • Cheese and Wholegrain toast and corn flakes
  • Eggs
  • Banana  (semi raw) or fruit juice
  • Dosa/Idly and Sambar ( Carrots, drumsticks ,lentils and snake gourd)

 

 

Mid-morning

Very small portion with natural sugars only to keep you going till lunch

  • Banana, mangos or pineapples
  • Dried Dates or apricots or gooseberries
  • Water melon juice or Carrot Juice
  • Walnuts or almonds or groundnuts
  • Raggi power drink in milk

Lunch

Keep the lunch also low on carbohydrates and fats in order to not make you lethargic. Keep the portions also small. High protein foods like meat, fish, poultry, cheese and eggs stimulate the brain so are better for use at lunchtime. Keep a salad/leafy green vegetable portion to get the vitamins and minerals and a wholegrain bread for the carbohydrates. Very colorful vegetables are great like spinach, drum stick leaves, bell peppers, broccoli and carrots.

Evening

Or should I say midafternoon! You can opt or vegetables to munch on like carrots, radishes, celery. Proteins like cheese, boiled egg are a good option. Add a fruit for necessary sugars. Ginger tea (ginger boiled in water with honey) is great too.

 

Dinner

Starchy foods like pasta, rice and bread trigger the release of the hormone serotonin from the brain, which is relaxing and prepares you for sleep. Dinner time is a good time to have this. Mix it up with herbal rice porridge and pickle to help your child sleep better

Also ensure you have your dinner at least two hours before sleep. Keep a portion of salad again. Desserts, low on sugar and fats, are allowed but in a very small portion.

Avoid this:

Reduce caffeine intake (Coffee and Tea). Small quantity is great to give you a boost, more will give you jitters

Avoid fast food and fried food, chips and toffees, chocolates apart from making your brain sluggish they will give you extra calories which you are burning due low physical activities in exam days.

 

Wishing you a happy exam experience.

Regards,

Team Double Horse.

Lassie the summer hangout setter….

Summer round the corner,its a good time for investment in some smart thinking to make the March heat more enjoyable and hangout friendly. This is, the India health drink that answers your call for a healthy summer cool drink.

Lassie from Punjab is peppy,potent , delightful and pure and is truly a great drink to enjoy  a friendly , pep talk. Lassie is easy to make healthy drink which leaves a grand impression ones that matter to you.

Wish you great lassie hangout….

ImageIngredients:

  • 2 cups of yogurt (dahi, curd)
  • ¼ cup mint leaves (podina)
  • 1 teaspoon ginger juice*
  • ½ teaspoon salt
  • 1/4 teaspoon black salt optional
  • 1/8 teaspoon roasted cumin seed powder* (bhuna jeera)
  • Few mint leaves for garnishing
  • ½ cup of ice cubes

Method

  1. Blend mint leaves with about 2 tablespoons of yogurt making a paste. Add yogurt, ginger juice, salt, black salt and about 1 cup of water. Blend just enough to make the drink smooth; don’t over bend as it will become frothy.
  2. Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
  3. Lassi can be made one day in advance and refrigerated.

*Note:

  1. Making Ginger juice: shred the ginger using fine shredder or jester and squeeze the pulp using fingers.
  2. Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until it is aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many recipes.

The art of conjuring up a Thalassery biryani.

 Kerala has lots to offer to foodies and cooking enthusiast.The flavors ,spice-mixes ,  methods of food preparation etc, change due to eras of cultural influences brought about by centuries of trade and cultural exchanges with the east and the west. thalassery biriyaniThis post surely is a time capsule that would get you back to that place were you felt the ecstasy called briyani.We have presented for your time honored tradition of preparing the biryani below:

INGREDIENTS:

• 1 kg Chicken, cut into Biryani pieces
• 3 tsp Chilli powder
• 1/2 tsp Turmeric Powder
• Salt to taste
• Ghee
• 6 Onions
• 3 Tomatoes
• few Green chillies
• 2 tsp Ginger Garlic Paste
• few Coriander leaves
• 1 tsp Garam masala
• 1 tbsp Lemon juice
• few Mint leaves
• 4 Cups Biryani Rice
• 6 Cups Water
• 5 Cloves
• 5 Cardamom
• 3 – 1 inch piece Cinnamon
• 3 Bay leaves

Method:
  • Marinade the chicken with turmeric powder, chilli powder and salt for an hour. Shallow fry them and Keep it aside.
  • Heat Ghee in pan. Add the cloves cardamom, cinnamon, bay leaves and 1 finely chopped onion.
  • Once the onions are transluscent, add the water and rice. Cover and cook till the rice is cooked • Heat Ghee in a pan, add the remaining onions finely chopped, chopped tomatoes, green chillies, ginger-garlic paste, garam masala, chopped coriander leaves, chopped mint leaves, lemon juice and enough salt.
  • Allow the masala to cook well.
  • Then add the chicken pieces. Mix well, cover and cook it.
  • Take Ovenproof vessel, layer it alternatively with chicken masala and the cooked rice.
  • Cover with aluminium foil and bake it in the oven for 15 minuts at 150 degrees.
  • Serve hot Thalassery Biryani with Boiled Egg.

Art of having a Sadhya

Sadhya

Art of eating a Sadhya.

How many of us have  enjoyed a traditional Kerala sadhya ,without knowing the science of having the multi-course meal.

You can go about with finesse of an artist be being mindful of these tips when eating a sadhya. There are 25 dishes at least on the traditional pallete  but it varies according to convience and there is a method for eating them . One must always begin with the chips, followed by the tangy sweet and injipuli chutney. That will open up the taste buds and prepare you for the feast, . You should then eat the neiparippu, which has ghee and daal. It helps in speeding up the digestion, he explains. Unlike in other cuisines, the sweet is eaten in the middle of the Sadhya meal and not in the end . “You must end the feast with curd rice and top it off with a plantain. Your stomach will settle down and digestion will be easy.  Earlier, people would indulge in lavish Onam feasts, but of late, the number of dishes on the banana leaf, has come down. “These days, instead of four payasams, there are only two served.

Though the old charm of sadhya has faded a wee bit ,Malayalee still love their sadhya  a complex concoction of tastes ,colors and sound which charm your soul. Now with this knowledge we wish you a great sadhya experience next time.

India made the world taste sweeter

 

History of sugar and sugar cane in India goes back to several thousand years BC. Indian mythology vouches for this since it contains some legends depicting origin of sugar cane.

Honey was more often used for sweetening in most parts of the world. Sugar was a luxury in Europe prior to the 18th century when it became more widely available. It then became popular and by the 19th century it was considered a necessity. This evolution of taste and demand for sugar as an essential food ingredient unleashed major economic and social changes.

It was sometimes in 4/6th century art of sugar making was discovered. Sugar cane has a very long history of cultivation in the Indian sub-continent. The earliest reference to it is in the Atharva Veda (c. 1500-800 BC) where it is called ikshu and mentioned as an offering in sacrificial rites. The Atharva Veda uses it as a symbol of sweet attractiveness.

The method of production of sugar  was crude beyond imagination. Cane was cut in pieces – crushed under heavy weight – juice thus obtained was boiled and stirred, till it turIndia_Sugarned solids. Production of sugar by boiling the cane juice was first discovered in India, most likely during the first millennium BC.

Solids of uneven shape and size were called sarkaran, a Sanskrit term of ‘gravel’. Modern word ‘sugar’ is derived from the word Sarkara. Thus it could be rightly said that India has been the original home for sugarcane as well as sugar manufacture. At this time honey was the only sweetener in the countries beyond Asia and all visitors to India were much taken with the ‘reed which produced honey without bees’. The Greek historian Herodotus knew of the sugarcane in the 5th century BC and Alexander is said to have sent some home when he came to the Punjab region in 326 BC. Practically every traveller to India over the centuries mentions sugarcane; the Moroccan Ibn Battuta wrote of the sugarcanes of Kerala which excelled every other in the 14th century; Francois Bernier, in India from 1658-59, wrote of the extensive fields of sugarcane in Bengal.

 Currently, India is the largest sugar consumer and second largest producer of sugar in the world  according to the USDA Foreign Agricultural Service.

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