Food philosophy

Food philosophy

By
David Frenkiel, Luise Vindahl Andersen
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781742707686

In our first book, The Green Kitchen (UK edition)/Vegetarian Everyday (US edition), we explained in detail the thoughts behind our way of eating, so we won’t bore you with too much of that here. But in order to explain why the recipes in this book are different from many other travel-inspired cookery books, we wanted to give you a quick recap.

Our approach to food and cooking can best be explained as healthy, natural and green. It is food that is centred around vegetables, good fats, natural sweeteners, whole grains, legumes, seeds, nuts and fruit. Our cooking methods focus on maximising natural flavours instead of destroying the nutrients.

Eating is not a science to us. We simply focus on good, whole foods rather than highly processed ones. We use good-quality produce, organic when possible and not genetically modified, and we try to eat as varied a diet as possible. Many of our recipes happen to be vegan, even though we are not. And almost all the recipes in this book are naturally gluten-free, although we do sometimes bake with spelt, rye or other whole grains. We want to feel strengthened and energised after a dinner, not heavy and bloated.

We have learned that the best way of eating well is not by forbidding ingredients. Instead, we try to have a balanced approach to food. Listening to our bodies’ needs makes more sense than setting up rules for what we can or cannot eat. We wouldn’t travel to Rome without eating a few cones of gelato or visit a market in Udaipur, India, without trying some of the oily fried pakoras or other chaat (street food). But we also make sure to dive into countries’ natural treats, such as Sri Lankan pineapples, fresh Thai coconuts, Sicilian oranges, California strawberries and Moroccan dates.

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