My Top Ten Tips for Downshifting Success – Part 2 (Tips 6-10)

See yesterday’s post for Part 1

Image courtesy of The Green Pen
Image courtesy of The Green Pen

6. Cook a meal using seasonal, local ingredients, preferably organic

It’s so easy to get to the end of a hard week and say, ‘I’m having that take-away because I have worked hard and I deserve it’. The same motivations can also encourage you to buy ready-made, pre-packed options at the supermarket.

However, in a great many cases, it takes you as long if not longer to heat through these chemically enhanced, over-packed delights, as it does to cook something far more delicious from fresh.

You could save a fortune cooking simple recipes from scratch, using quality, raw ingredients and you don’t have to be a chef to put together a few basic, wholesome meals.

Soups can be really quick to prepare and consider using ‘normally’ shaped vegetables from local farm shops, not the perfectly shaped ones the supermarkets claim we ‘demand’.

Food miles are very important. If it’s been harvested locally, it’s probably fresher and more nutritious than something that has travelled half way around the world.

 

Continue reading “My Top Ten Tips for Downshifting Success – Part 2 (Tips 6-10)”

A Rubbish Spotlight on The Magdalen Project

A selection of WWOOF'ers amongst the beans
A selection of WWOOF'ers amongst the beans

The Magdalen Project (or TMP for short) is an eco-educational centre of excellence located on the outskirts of a little Somerset village called Winsham and today they held their annual Autumn Fair.

I spent the day there demonstrating how to make my Rubbish Flatbreads and signing copies of the book and had a fantastic but exhausting day!  I must have rolled out and cooked about 120 flatbreads (some sun-dried tomato and basil and some plain white) and the visitors quaffed the lot! Continue reading “A Rubbish Spotlight on The Magdalen Project”