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Thoughts from August 2011

a bee in my barnet

We found out two random facts about Barnet at the weekend, so we thought we’d share them with you

Firstly, Barnet is, arguably, bigger than London. That is, according to zoom-level Google Maps, see below:

Barnet, England


And secondly, the rainbow ends in Barnet* (who knew?)
It's official. Here's photographic evidence:

The end of the rainbow

*Just think how much time Dorothy could have saved if she had popped to Barnet, instead of Oz (although we're not sure that ‘the Wizard of Barnet’ has quite the same ring to it)

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doing good with unwanted fruit

Tnw_blogheader_strawberry (2)


Every week in the UK, we each throw away 5 of our 5-a-day portions of fruit. 5 whole portions. In the bin. Instead of in your belly. 5 whole portions that will never get the chance to cuddle up next to a cheese and ham sandwich and a biscuit finger in a Transformers lunch box or be cut up into bite-sized chunks for half time at the school football match.

Not only is this total madness, it’s also a total waste of money, goodness and bananas. That’s why we’re running a little project with A Taste of Freedom and our friends at Fareshare to take all that unwanted fruit to places where it will do real good. Come September, we’ll be visiting East Sheen Primary School once a week to make smoothies with a pile of fruit that would have otherwise been thrown away. If our test run back in July was anything to go by, it's going to be a lot of fun, and more than a little bit messy.

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a sustainable diet - Katie & Atha go Masterchef

Katie and Atha both took on the challenge of creating some Livewell recipes for the rest of us - we think they might have Masterchef aspirations.

Katie - masterchef
Katie gives us spiced rice salad and prawn fajitas.

Spiced Rice Salad - serves 1

Ingredients: 75g brown rice, 1 x apple (ideally nice and crunchy), 1 x pepper (your choice of colour) and some peas.

Dressing: Tablespoon natural yoghurt, teaspoon garam masala

  1. cook rice and allow to cool
  2. chop up apple and pepper, cook peas and allow them to cool
  3. mix apple, pepper and peas into cooked rice
  4. mix yoghurt and garam masala and taste - change quantities to taste preference
  5. stir in dressing to rice mix

Can be made ahead for a lunchbox - but make sure you only cut up the apple just before eating to stop it from going brown. Optional extras to add would be steamed chicken or salad.

Prawn Fajitas - use the per person quantities from the Livewell menu

  1. fry onion
  2. add prawns and some yummy fajita spice mix
  3. add pepper
  4. serve with some lettuce and fajita wraps

Optional extras - kidney beans or use chicken instead of prawns.

Atha shows us his prowess in the vegetarian kitchen with Spinach and Chickpeas.

Ingredients: a tin of chickpeas, 200g spinach, 3 tomatoes (depulped and sliced), 3-4 cloves of garlic, 1 red chilli (remove seeds and slice), 1/2 teaspoon cumin, seasoning (salt, pepper and oregano), olive oil.

  1. sautee garlic and chilli in oil
  2. once oil is hot and garlic has just softened, add cumin (for 10 seconds)
  3. add the tin of drained chickpeas, stir to ensure that they are coated with the flavoured oil
  4. after a couple of minutes add the tomatoes and stir, cook for a couple of minutes
  5. add the spinach, once it is all wilted add some of the juice from the tinned chickpeas
  6. add seasoning
  7. stir and allow to reduce by a third

We hope that you enjoy trying out their recipes.

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