Because we eat seasonally and regionally I resonate with what Jax, The Flexitarian Foodie, feels is the solution for modern living. Reuse, Reduce, Refuse, Recycle and Rot. It is just the simple act of taking care when making choices. We always finish what is in the fridge, and this habit to me is the most important.
The Flexitarian Foodie is a collection of proudly South African, budget-approved, family-friendly recipes that show how achievable it is to eat delicious real food and live consciously and mindfully, no matter the situation. With just a few tweaks, even the most carnivorous amongst us can be convinced that eating more veggies and less meat is attainable and enjoyable. Eating and living an eco-friendly lifestyle doesn’t have to be a complicated, expensive, big-life change – in fact, with just a few simple changes it can be accessible to everyone wanting to improve their health and the health of our planet.
Chapters are divided into:
- Homemade pantry staples
- Turn meal prep staples into marvellous meals
- What to do with red meat
- What to do with chicken
- What to do with fish
- Veggie-dense light meals
- Breakfast and other ways to conquer the world
- Side hustles
- Dessert
Recipes that caught my eye:
- Passata sauce (p36)
- Plant-based milk (p43)
- Double almond crumpets (p51)
- Venison dumpling soup (p63)
- Moroccan lamb curry (p85)
- Thai chicken-cucumber salad (p97)
- Gem squash fish cakes (p105)
- Mussel chowder (p109)
- Quinotto (p121)
- Cauliflower hummus (p129)
- Spekboom salad (p136)
- Pumpkin and pecan nut ice cream (p146)
- Milk tart ice cream (p148)
- Rooibos crèmes (p157)
My impressions:
I really like the idea of a lot of the recipes, but the ones without photographs were mostly what I skipped over.
What I made:
I made the double almond crumpets which Hannah loved and took to school for lunch. However, I had to use a lot more almond flour than the recipe called for. And by a lot I mean five times as much! This led to them being slightly ‘gritty’ in texture so I won’t be sharing the recipe. As we have crudités before dinner each night I thought the cauliflower hummus would make for an interesting alternative. It was good and the perfect use for cauliflower if you grow your own, or have an abundance to use up.
Publishing information:
Disclosure: I was sent The Flexitarian Foodie to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime January 5:
- 2018: Pink Sangria
- 2015: Toasted Muesli
- 2014: Save Yourself
- 2011: Chinese Five Spice Powder
Today is my first day back at work after our December trip. I will start replying to comments today, but please be patient.
An interesting sounding book. I always have to adjust recipes.
I am sure that you also bake and cook for more people than most recipes cater for?
I couldn’t agree more with that approach to eating. And I always feel bad when I have to throw something away that was in the fridge. But I guess that’s the Rot part, suggesting it can be composted, I guess. I could do a better job of that…
I am not a fan of composting as I don’t like the idea of rotting food in my garden for rats and snakes to hide in. But it is a good idea instead of just throwing the food away.