A diet rich in wholegrains, pulses, vegetables and fruit and low in high calorie, highly processed foods remains the key dietary factors for reducing cancer risk (WCRF). Achieving this in a way that doesn’t take hours of preparation, hours of expensive cooking time and hard to find ingredients is a challenge and more so this year as fuel prices jump.
No foods are cheap but eating vegetables and fruit in season can help reduce costs especially if waste can be minimised. Nourish Scotland October and November provide a great wee guide to what is in season on home territory and some excellent recipe ideas. Thinking what to do with a bag of carrots can sometimes need a bit of imagination and we have pulled ideas from around our team- with an emphasis on dishes that are simple, quick and filling. A pressure cooker and microwave cuts fuel costs and minimises oven use… important when unit costs of fuel are at the mercy of global action which we have so little power to deal with.Continue reading “Veg in Season this Autumn/Winter”