Foodie Friday: Food Waste and a banana saving recipe!

Food waste and a banana saving recipe

Last night at my monthly WI meeting, I was treated to a talk from Duncan Milwain from Saltaire Canteen, a pay-as-you-feel cafe centred around intercepting food waste. The canteen is part of the Real Junk Food Project, of which Duncan is a Trustee, and he came to tell us about the project and why it’s so important.

I was fairly aware that we waste an awful lot of food as a nation, in part because of silly food labelling and regulations, but I had no idea just how much. The biggest shocker for me was that, averaged out, we waste more than one whole chicken per person per year, which is just awful. And despite bananas being the nation’s favourite fruit, it is also the most wasted one. We consume over five billion a year, but bananas also account for 20% of the 15 million tonnes of food waste produced in the UK each year!

I confess, this made me pretty mad….I know that most of us prefer to eat them before they get too ripe (although there are more health benefits associated with them once they’re brown!) but we never throw any away in our house, because even the over-ripe ones still have plenty of uses! Banana loaf is probably the most well known use for over-ripe bananas (we love it with butter on at breakfast, and I’m currently working on a very healthy recipe using only coconut flour and oil, with no refined sugar!), and indeed it’s better made with brown speckly ones than green ones by far. But that’s not much good if you don’t have the other fresh ingredients to hand, or especially if you don’t have the time to bake one when your bananas happen to be ready. And as a fellow WI member pointed out last night, if you’re watching your treat intake, making cake from fruit isn’t really a good idea.

So, what we do with the bananas we know we won’t eat is to quickly chop them up, stick them in a storage tub and bung them in the freezer. Why? To make ice cream!!! We’ve been doing this for yonks as it’s really the easiest thing in the world, and great for when we want bananas on the side of pancakes or a Belgian waffle but have none in the fruit bowl. And recently we’ve been a bit more creative too, adding things to make a sweeter and more chocolatey version. I know plenty of people do the same, but with so many bananas being wasted I thought I’d share our recipe in the hope that it stops a few bananas going in the bin!

Basic Healthy Banana Ice Cream Recipe

  1. Chop your too-ripe bananas roughly and pop them in a storage container in the freezer for at least 24 hours
  2. Take the frozen bananas out and transfer to a bowl or measuring jug
  3. Blend the bananas, ideally with a stick blender, adding a little milk (we like to use coconut and/or almond milk) if needs be to help the process
  4. Et voilà! Yum up your banana ice cream on its own, with a yummy pudding or sweet breakfast

Slightly Naughty Chocolatey Banana Ice Cream Recipe

  1. Chop your too-ripe bananas roughly and pop them in a storage container in the freezer for at least 24 hours
  2. Take the frozen bananas out and transfer to a bowl or measuring jug
  3. Blend the bananas, ideally with a stick blender, adding a little milk (we like to use coconut and/or almond milk) if needs be to help the process
  4. Add a glug of maple syrup, a drop of vanilla extract and a teaspoon of raw cacao powder, and gently mix together…you may want to adjust the amounts to taste and return the mixture to the freezer for a little if it’s too melty

Both recipes make the most delicious treat, a creamy-smooth gelato-like ice cream…plus it can easily be dairy free. And even the chocolatey version isn’t too naughty at all…the maple syrup provides a sweetness boost without refined sugars, and raw cacao has many known health benefits because of its high fibre and antioxidants. Plus, you can be safe in the knowledge that you’ve eaten something that may otherwise have gone to waste. Winner!

 

Ems x

 

 

 

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Wednesday Wants… Easter eggs and other gift ideas

For weeks now I’ve been ogling the supermarket shelves as they’ve filled up with rows on rows of Easter treats. There’s no worse time of the year for chocolate temptation, in my opinion….as much as Christmas tends to bring with it more than its fair share of chocolatey goodness, there are so many other treats on offer that chocolate pales in comparison. We’ve already eaten our first Cream Eggs (keenly lamenting the loss of their traditional recipe), and scoffed more than one bag of Mini Eggs, which are clearly the work of the devil due to their temptation factor.

As usual though, I’m also massively drawn to pretty packaging, and I just adore the look of some of the more ‘luxury’ type of Easter treats. None more so than Booja Booja‘s Easter Collection which looks simply divine….

Featuring hand-painted, papier-maché Easter eggs made in Kashmir, each is hand-packed in Norfolk with delicious chocolate truffles in several flavours. If you’ve not tried Booja Booja chocolates before, I highly recommend that you do. And once you have, I bet you’ll find it hard to believe that they’re vegan, and free of gluten, dairy and soya.

The truffles are seriously luxurious, rich and dreamy and melt-in-the-mouth. You can choose from Hazelnut Crunch, Around Midnight Espresso, Banoffee Toffee, Almond and Sea Salt Caramel, or Fine de Champagne. Small eggs, which include three truffles are £9.99, whilst the large eggs, which contain twelve truffles, are £24.99. Plus of course you get to keep the beautiful egg once you’ve finished off the contents, and use it to hoard treasures and trinkets!

Booja Booja Hazelnut Crunch Easter Egg, Under A Glass Sky

Booja Booja ‘Hazelnut Crunch’ Easter Egg

Booja Booja 'Around Midnight Espresso' Easter Egg, Under A Glass Sky

Booja Booja ‘Around Midnight Espresso’ Easter Egg

Booja Booja 'Banoffee Toffee ' Easter Egg, Under A Glass Sky

Booja Booja ‘Banoffee Toffee ‘ Easter Egg

If you’re trying to kerb your chocolate consumption though, perhaps try this yummy sounding lip balm from Sweet Cecily’s. The entire range is hand-made and natural, paraben and SLS free, and never tested on animals. This one even looks like a chocolate bar….but with the advantage that it won’t go straight to your hips!

If you really must ditch the chocolate entirely though, I think these adorable egg cups by Quail Ceramics are a perfect Easter treat. I’ve long since lusted after their adorable animal inspired treasures, and these three are just so perfect for a Spring breakfast spread.

And because it’s not *all* about food (well, almost), I think this super cute trinket dish would make an adorable Easter gift. Just look at that podgy little bunny, waiting to tidy up your treasures! He’d be a lovely addition to a dressing table, or would be perfect to pop next to the sink for when you need to take your rings off!

I hope you have a lovely Easter filled with whatever treats tickle your fancy!

Ems x

Global Tribe Cafe, Leeds

We’ve hardly been into Leeds really since we moved….most free weekends have been spent adventuring around the kind of places we were thinking of moving to, and looking at houses. We decided to pop into town on the train for a few hours though, the weekend before last, mostly because Judy’s Affordable Vintage Fair was taking place at the Corn Exchange (we used to love going to the one held in Spitalfields Market when we lived near). After some treasure hunting and a stop off at the amazing organic food shop opposite the Corn Exchange, we decided to head for lunch at Global Tribe Cafe…..and I think it’s safe to say it’ll draw us back to Leeds much more often!

The unassuming cafe is located above the Global Tribe Crystal shop on Swan Street, opposite the City Varieties Music Hall. It’s extremely purple inside, and super friendly with an open kitchen. We were very lucky and got a table right away, but the place is clearly very popular and several people had to wait or come back to try their luck again.

Vegan Autumnal Pie at Global Tribe Cafe, Leeds

Vegan Autumnal Pie at Global Tribe Cafe, Leeds

The menu is seasonal, and jam packed with things I want to try…..most things are available as a vegan option (if they’re not already) and they also have lots of gluten free options too. Being the pie fiend that I am, I opted for the Autumnal Vegan Pie….the pastry was perfect and the filling delicious, plus the garlic kale and sauteed potatoes were just divine. Oh, and I also got my very own boat of gravy….just perfect! Adam went for the Vegan Jambalaya with Cajun Patties, which was equally yummy, and for drinks we both chose the chocolate milkshake made with coconut milk (you can also choose from soya, almond or dairy milk).

Vegan Jambalaya at Global Tribe Cafe, Leeds

Vegan Jambalaya at Global Tribe Cafe, Leeds

The service was friendly and efficient, so that along with the several other dishes I want to try will certainly see us returning for more!

Ems x