October 12, 2006
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Issue #006 12 October 2006
www.healthy-eating-made-easy.com
Contents
- What's happening at Healthy Eating Made Easy
- Seasonal goodies for October
- Recipe of the month: Spicy Baked Figs
- 5 ways to eat organic on a budget
What’s happening at Healthy Eating Made Easy
- Golden pumpkins have appeared in the shops, so I've been freshening up my pages on pumpkin recipes. I know a lot of people used canned pumpkin, but the fresh vegetable is more nutritious, and it's not hard to prepare.
Take a look at Fresh Pumpkin Recipes, where you'll find links to recipes for pumpkin soups, pumpkin cake, pumpkin pancakes and pumpkin squares. - I've introduced a neat new search facility to a few selected pages of the site. It's called a swicki. Go to the end of this page to give it a try.
Seasonal goodies for October
There's still lots of great autumn produce to be had. Pick up one of these next time you shop.
- Aubergine (eggplant) - use in bakes, moussaka, or with courgettes in ratatouille
- Beetroot - boiled or baked and served as an accompaniment, chopped into salads, or use in soups
- Blackberries - pick your own from the hedgerows. Best with other fruit like apples, in pies and crumbles
- Butternut squash - baked slices are lovely and sweet
- Courgettes (zucchini) - baked and stuffed, or in ratatouille
- Guinea fowl - more flavoursome than chicken. Roast, or use in chicken recipes
- Mussels - eat these black beauties very fresh, lightly steamed until open, or use in soups and seafood pasta sauces.
- Pears - ripen in fruit bowl
- Plaice - bake on a tray in a hot oven for 10 minutes, topped with chopped herbs and a lemon slice
- Potatoes (main crop) - great for mashing or baking
- Rabbit - economical and tasty. Use as you would chicken
- Radishes - the long oval ones are less fiery than the round red ones
- Sweetcorn - boil or roast whole cobs, cut into thirds for lunch box snacks
- Venison - a low fat and very healthy choice, to serve roast or stewed
- Watercress - good in salads, sandwiches or soups
5 ways to eat organic on a budget
You want to give your family more organic food - but your budget can't stand the strain? Try these ways to enjoy more organic food, without getting an overdraft.
- Always make at least one of your staple, regular purchases organic. Whether it's milk, meat, potatoes, cereals - choose the organic option every time.
- Each time you shop, buy just one organic storecupboard item, so that you gradually build up a stock.
- Make the effort to find out about local farmer's markets and organic food retailers. It's often cheaper to buy organic from the producer, rather than use supermarkets, whose organic supplies are often imported from abroad.
- Keep an eye open for organic gluts of seasonal fruit and vegetables, snap them up, cook and freeze.
- Don't beat yourself up if non-organic items also appear on your table. Buying everything organic is more than most household budgets can sustain. Just keep on buying at least some organic goods every week.
Send me your favorite healthy eating tip or recipe. You can get in touch here.