Abi Aspen Glencross and Sadhbh Moore have brought a wealth of experience on how to live in a more eco-conscious way to their book Sustainable Kitchen. Together these two good friends founded The Sustainable Food Story, a roving supper club that travels around the world connecting citizens to the origins of our food through interactive dinners.
They have packed Sustainable Kitchen full of tips, practical advice, and easily achievable step-by-step projects on where to source food, reduce waste, grow your own vegetables, and cook and eat in an ecologically sustainable way.
Their healthy recipes, which are good for the planet, fill the second part of the book and reflect how they eat: mostly veg, lots of whole grains, pulses, seasonal fruit and plenty of nuts and seeds. But also, organic meat in small amounts. And they do love a good biscuit but try to make their own most of the time.
The food, so artfully arranged on pottery plates, looks delicious and made me want to dive right in. We have already tried a few dishes including:
Red Pepper and Courgette Tagine
Like many of the recipes in this book this succulent Moroccan stew is very flexible. Any mixture of veg can be used according to what is in season. It is delicious with its blend of sweet and savoury flavours, and it made a large quantity which tasted even better the next day.
Miso Mushrooms
Marinating the mushrooms in balsamic vinegar, wholegrain mustard, and garlic before baking added lots of umami and depth of flavour.
Lentil Moussaka
This vegetarian version of an iconic Greek Dish, made with lentils, eggplant, and tomatoes, was hearty and flavoursome. I especially liked their lighter alternative to the usual rich bechamel sauce. This was speedily made by simply whisking ricotta cheese, eggs, parmesan, and a pinch of freshly grated nutmeg together.
Oat Milk.
Making oat milk yourself is much cheaper than buying it in the supermarket so I was keen to try it. I was surprised to discover it was such a doddle to make, using only 2 ingredients, iced water, and porridge oats. A quick whizz in a blender, then letting it drain through a fine sieve, resulted in a smooth and creamy milk with a mild flavour.
Next on my list will be their Poached Pears with Buckwheat Crumble and Zero-waste Orange Cake.
Abi Aspen Glencross and Sadhbh Moore are such energetic role models. When they are not knee-deep in the food system, they can be found climbing rocks, swimming outdoors and eating homemade cake.
I think their book would make a wonderful gift, especially for those who are about to set up a kitchen of their own for the first time as it has excellent advice about what kind of equipment to buy. And the foundation recipes, for food, but also for making your own easy and cheap eco-cleaning products (including an oven cleaner and a disinfectant counter-top spray) would be extremely helpful. Crafters will want to get busy right away and try their hand at making fitted bowl covers, beeswax wraps, or a whittled porridge spoon.
Anyone who cares about our planet would enjoy the challenge of rethinking old habits and adopting more eco- friendly ones. It is astounding how much can be achieved by focussing in on just one room in your house, the kitchen.
Reviewer: Lyn Potter
White Lion Publishing