You’ll begin to notice, I reckon, that my food posts are going to take a certain tilt going forward. They’ve pretty much been leaning precariously that way for a while, right? My food journey is very much now geared away from fancy and will be aimed squarely at economical, sustainable, smart, ethical and nourishing. I’m going to focus on different techniques and approaches that achieve these aims.
Today, we’re going to look at cheap meat eating.
As you know, I’m an ambassador for Love Food Hate Waste, and the beef and lamb industry’s Target 100 sustainability program (connecting farmers and consumers and getting us all on the same page). I’ll be writing more on this over the next few months.
For now, though, I’ve enlisted my mate Anthia from Ovvio Organics to share a few recipes from her ebook I Am Food, which is full of sustainable conscious food for good health. I’m jumping ahead to recipes (before exploring the theory) because I want you to get excited…and to experience her book. We met ages ago at our dear friend Marty’s Longrain restaurant in Sydney (if you know the restaurant and want to do your bit when eating out, know that they adhere to sustainable principles in the kitchen) and have reconnected via my meditation teacher and training guru. She’s on the same page as me when it comes to cooking philosophies. We chatted, thus:
* Use lesser-known or less fashionable cuts of meat or the whole animal. My favourites are beef cheeks and lamb shanks. Anthia loves lamb shanks. Many less expensive, bone-in cuts tend to boast extra nutrients, gelatinous compounds, quality fats and minerals. You’ve read my views on bone broth, right? I love what Anthia does with her duck (below). She cooks it up, then uses it three ways.
* Slow-cookers are wonderful. They effortlessly tenderise these lesser-known cuts of meat. They’re cheap to buy