With more of us than ever now working from home, rustling up an organic breakfast can be an easy way to incorporate more planet-friendly food into what we eat every day. This bircher muesli recipe with apple and almond butter is hearty, delicious, and most of the prep is done the night before.
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As more of us seek to minimise our impact on the planet, choosing organic can offer a simple, trusted way to be more sustainable in our daily lives. This month, the Organic September movement aims to draw attention to the many benefits of organic food and farming, which include supporting biodiversity and wildlife, helping to combat climate change, providing the highest standards of animal welfare, and reducing exposure to pesticides.
These are some of my favourite ways you can show your support this month, from drinking organic wine, to eating out in local restaurants, and getting back to nature.
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Independent food and drink businesses in Wales are calling on the public to ‘eat independent, support local’ whilst using the government’s “Eat Out to Help Out” discount scheme throughout August. The discount scheme – announced by Rishi Sunak last month – offers a half price discount on eating out (up to the value of £10) on Mondays, Tuesdays and Wednesdays throughout August.
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As I’m sure most readers will know by now, I’m not vegetarian, but I often use this blog to champion the approach of eating “less and better” meat. One of the ways we do this in our house is to eat plant based ‘meat alternatives’ fairly often – and as we always have onions, carrots and mushrooms sitting in our fridge (and fresh thyme growing in our garden), this rich and tasty veggie ragu is one of our household favourites. I hope you like it!
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