Fair Food

Do you take the time to consider where your food is sourced from? How many food miles it has travelled to your plate? I have friends who have a sincere and passionate approach to doing good food with a conscience.
Where we live many friends have their own vegetable patch, access to growing and butchering their own meat, some hunt and smoke fish and eel, others forage from local roadsides, who grind their own grains to make flour/bread and then there are those who use fresh milk to drink and make butter and cheese. I do some of this but none of it well. We live right in town – a CBD kind of existence in a regional setting.

But when we were true city dwellers we would frequent CERES regularly and I loved reading about their Fair Food initiative. How to have the best of the country in town! We have friends who participate in this program and it sounds awesome – a great way of getting good food and building community with local people.

If you want to be challenged to think about the milk you are buying, then you may find this blogpost helps to inform your buying power. The writer compares Warrnambool Cheese and Butter Company with Parmalat Pure Organic milk. Where do you shop? Do you source any of your food locally, from a farm or dairy?

Toxic Rainbow

Now I am less informed about this topic than I should be. I know that at least one of my little people react to red and green colour additives, a bit. But I know families that have to carefully monitor foods they buy and prepare for their children. Some extras that go into the processing and manufacturing of supermarket goodies can cause a range of reactions that impact on health and behaviour. While we keep the conversation about food alive this week, I thought this list might help some of us. You can read more here.There are great apps about that allow you to scan as you shop and easily identify the baddies amongst the goodies. What do you do? Have you had first hand experience of bad reactions to food colouring and preservatives?

Say Grace

Beautiful Giant Meringues with chocolate bottoms…cheeky!
Cake display and a well stocked larder

Roast Vegetable tarts….
A few weeks ago a good friend and I strapped our collective little people into her people mover and went on a short road trip. All in aid of finding time to talk and share a coffee. We ended up in a little town 45 minutes from home and a simply gorgeous cafe, Penny Carson’s Say Grace. Lovely food, great coffee and an ambient, inviting space. We loved it and so did the little people. I did wonder about the origins of the cafe’s name – does the owner the love Jesus and say grace  before each meal. Was it simply a play on words, a nice one at that?
I did leave Say Grace thinking that few of us who do say grace probably need to take time to reflect on what we are doing and why. It is a good thing to do, a tradition that speaks volumes to those we share our food with.
In the book “ A Meal with Jesus” Tim Chester writes the following:
“We need to rediscover the rhythm of “saying grace” before meals. Perhaps some of us need to discover this for the first time; others may need to refresh what has become a stale habit. What do we express when we say grace?
  • Our daily dependence of God as creatures and sinners.
  • Our dependence on others as we give thanks for those who grew, processed, bought, and cooked our food.
  • The goodness of food, thereby transforming our food from fuel to a gift to be relished.
  • Our gratitude to God, thereby reorienting ourselves away from self and back to God.
  • Our gratitude for community as we ask God’s blessing on our fellowship over the meal.
How important it is to be reminded of these wonderful truths. What a difference they make to our enjoyment of God and food and each other. If only we had three opportunities each day to remember and enact these truths!” (Page 73)

Food Facts and Fiction

Samantha Prendergast writes about her experience the “Time I didn’t eat” in Frankie (Vol 48). It is a personal piece, honest and alarming. It has got me thinking again about food. I probably think way too much about food – my own consumption, my kids and their health, preparing food for our table, buying food at the market, finding new inspiration and ways to be creative with food. But then there are food allergies and intolerances, wacky diets, limitations and detoxes, political and social conscious eating, not eating, over eating and food as our comfort and our idol.

Our families play a large role in shaping our attitudes towards food. So this week may be a week of reflections about food and hopefully yours too. Food is an amazing God given gift to be shared ad enjoyed isn’t it. But like any good gift, we usually mess it up. Any ideas how we do that? Love to hear your experiences

Don’t let Him Go….

“Scarcely had I passed them when I found him whom my soul loves. I held him and would not let him go . . .” Song of Solomon 3:4

Many of you may have heard me promote this idea before. Some of you have laughed uncomfortably and others know there is something in it. Our kids hopefully see this whenever my man or I part company for work for the day. The 6 Second Kiss. Jani Ortlund gives a lovely description of what the 6 second kiss involves and why….. in case you were wondering. It works. It just does ….don’t let him go before you try this for yourself.

Nothing Is Wasted

Do you ever feel as though hardship, suffering or tough times have come your way yet again? Life seems unfair and unjust. Christians are not always helpful in shedding light on the Gospel during these times. We comfort each other with platitudes and ‘words of encouragement’ that are like a complex puzzle to be unravelled. But this blogpost by Casey Cease points us to Jesus and reminds us that in God’s Big Plan for the world, nothing is wasted. So don’t waste your life dwelling on the hurt, the bad, the suffering. Mourn, be sad, seek comfort, help and counsel, but know that God is Sovereign over everything. He is using those splinters and offcuts to build something bigger and better.

Prep: Spanish Chick Pea and Chorizo Soup

I am so thankful that somehow the art of preparation has been adopted by some of the many mouths I feed each day. When they get time in the kitchen to chop, dice, mix and blend they know there is a process to follow. Preparation, including reading the recipe in full, really does work. Here is an example of my boy preparing one of our favourite Jamie Oliver recipes for Spanish chick pea and chorizo soup. Puts me to shame really……

Oreo and Peanut Butter Pie

We all like cooking in our house. But there seems to be a tendency toward baking sweet foods, rich and full of extra goodness. My oldest girl recently made this from an Easter copy of Delicious magazine. If you like peanut butter and chocolate you will love this pie, but be warned. A smell of it might even be enough….maybe. Here is the recipe if you are game.

20 Oreos (or other chocolate cream biscuits)
175g unsalted butter 
400g crunchy peanut butter
175g icing sugar, sifted 
200g good-quality dark chocolate, chopped

  1. Finely crush biscuits in a food processor. Melt 75g butter and combine with biscuits. Press into the base and sides of a 24cm loose-bottomed tart pan and chill for 30 minutes until firm.
  2. Combine peanut butter and icing sugar in a bowl and spread in the tart base.
  3. Place chocolate and remaining 100g butter in a clean bowl over a pan of simmering water (don’t let the bowl touch the water). Stir until melted, then cool slightly. Spread over the peanut butter layer and chill for 30 minutes until firm. Cut into slices and serve.

Magazine version…

Our version….