Have you been trying Veganuary? Planning a meat-free Monday today?? At High we are always #Vegcentric - curious? Read on 👉👉.
Rather than subscribing to a certain way of eating we believe in putting seasonal vegetables at the centre of the diet - the healthiest, most sustainable, and environmentally contentious way to eat we think! It’s a way of eating that forgoes prescriptive labels, and has plenty of room for personalisation and intuitive eating - we’re all very different with different nutritional needs. If one chooses to include a little animal protein we enjoy it in moderation, on the periphery of the diet (or #HighBowl )✌️🤗. And if not, we make sure there is plenty of choice for those opting for just the veggies!
This is why colourful seasonal salads make up the majority of our build-your-own salad bar, and why you will always find two veggie protein options, 1 chicken and 1 fish.
💛YELLOW 💛 for cheese and potatoes, which together make the tartiflette, this hearty dish from the French Alps. Perfect for this time of year. ❄️ ⠀
🧀You will need:⠀
1kg Charlotte potatoes, peeled⠀
250g bacon lardons⠀
1 garlic clove⠀
100ml white wine⠀
200ml double cream⠀
sea salt and freshly ground black pepper⠀
1 whole Reblochon cheese (about 450g/1lb), sliced⠀ ⠀
Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.⠀
Drain and set aside to cool slightly.⠀
Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.⠀
Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.⠀
Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling. Recipe: @bbcgoodfood ⠀
Bless my socks. Root Vegetable stack with yummy carrot and herb puree filling, garlic butter green beans, red and green kale with shallots and overcooked (let's call it crispy) Bantry salmon. Veggies from Wilton Farmers market. The carrots there are no joke I'll tell ya that much.
To celebrate all the amazing coloured vegetables Mother Nature gives us, from today until Wednesday we will bring a recipe or talk about a veg representing each colour of the rainbow. Let's get started with RED peppers. Their remarkable flavour and vibrant colour add character to any dish. Unlike its green relative, red peppers are gentler and sweeter in flavour. They are an excellent source of vitamin A, C and B6. ⠀
🔴STORE IT: Peppers have a very long life, particularly when refrigerated and kept out of light. ⠀
🔴PREPARE IT: Remove the core, pith and seeds. To skin peppers, lay them on a foil-lined grill pan and turn the grill to high. Turn them now and again until the skin is blackened all over, then put them in a bowl and cover. When they're cool, their skin can be peeled off easily with your fingers.⠀
They can be enjoyed raw or cooked. When raw, they add colour, juiciness and crunch to stir-fries. They are excellent stuffed (try with couscous and halloumi) or roasted. Enjoy! .
Celeriac. One of the most underrated seasonal veggies and makes one of the best raw winter slaws you can imagine. Accompanied with raw beetroot, dill, coriander, pumpkin seeds & cress. Recipe by @jojoskitchen__ 👊🏻
The most exhaustive question I always ask myself is :
What's for lunch/dinner today?
I am not a meal planner type of person (I wish I was though) and most days I just forget my lunch at home 🤦🏻♀️
When I came across the IG post from @anearthenlife I said to myself." I JUST HAVE TO TRY THIS"
So yesterday I placed an order for the Bahn Mi Bowl 🥘meal from @anearthenlife at only R50.00 and the best is, they delivered it straight to my office. Talk about convenience 😊😊
You wont believe me when I say that I was soooo looking forward to it and boy oh boy was it worth it.
As soon as it was delivered you could smell the Cilantro and I was already salivating.
The meal was rice noodles with seasonal crunchy veg, coriander, mint, avocado and a satay sauce (peanut). It was so filling and so glad I ordered it. And don't get me started on that Satay sauce 😍😍😍
I will definitely be recommending these meals to my colleague', friends and family. I will be ordering again as I want to try everything on the menu... Nothing beats fresh delicious food PLUS this is so much better than ordering take aways that's no good for you... I just love it when I try things for the first time and it exceeded all expectations.
It is amazing how some vegetables and fruits evoke a strong feeling of a particular time of the year and the seasons. You might associate these pink eye potatoes with Christmas. Or maybe thick delicious pumpkin soup with a cold winter day. Or in the summer, basil and tomato, a very special combo. When you eat seasonally you get to truly savour so many more foods and beautiful recipes across the year. If you want to know more about eating in season in Tasmania (and Australia) check out the month by month guide on our web site. What fruit or veg are you really looking forward to eating again? 🍎🍆🥔🥕🌽🍊 📷 Pic by @Farmgate138 on Twitter
Watch that potato! Here @leegreensveg, together with other veg schemes supported by the amazing @growingcommunities , we've been working to create a sustainable food system that can provide local people with real, practical alternatives to the damaging food system that currently exists. A good example of how we are making this work is by looking at the humble potato. Members of our veg scheme pay us about the same price for organic fruit and veg as you would pay at a supermarket. However, we pay farmers over five times the average farmgate price for a sack of potatoes. This allows them to give their workers decent pay and conditions. And it allows them to farm in ways that nurture the soil, biodiversity and the climate. The 'potato factor' was highlighted by @growingcommunities director Julie Brown during their AGM last month 📷: @unsplash .