The Benefits of Eating Seasonal Produce

We're used to seeing the same food available all year round in the supermarkets. However, eating fruits and vegetables out of season can affect their quality and increase our carbon footprint. Therefore our produce buying seasonally can be more environmentally friendly, more nutritious food and coul

Carrot & Parsnip Mash    4 Carrots - peeled and chopped into chunks  4 Parsnips - peeled and chopped into chunks  1 Tablespoon olive oil  1/2 teaspoon salt  1/2 teaspoon pepper  Herbs and spices of your choice  Method:  - Bring a large saucepan of water to the boil  - Add the carrot and parsnips and cook until tender  - Transfer the carrot and parsnips into a blender, add olive oil, salt, pepper and optional herbs and spices.  - Blend until it reaches a creamy texture

Cauliflower Rice Caulifower  1 Tablespoon olive oil  1/2 teaspoon salt  1/2 teaspoon pepper Method: - Put a handful of ?orets in the food processor and process until chopped ?nely and evenly - so that it looks like grains of rice.  - Repeat with the remaining cauli?ower. - Heat olive oil in a non-stick pan over medium-high heat, add the cauli?ower rice and cook for 5-10 minutes. Season with salt, pepper

Spiralizing Veggies Veggies of your choice - carrots, courgettes  Garlic - crushed  Onion - thinly sliced  1 Tablespoon Olive Oil  Method:  - Add olive oil, garlic and onion to a pan on medium-high heat.  - Add veggie noodles and cook for 3-5 minutes or until al dente

Roasted Broccoli with Sesame Seeds and Soy Sauce Broccoli  1 Tablespoon Olive Oil 1 Tablespoon soy sauce - deduced salt  1 Tablespoon sesame seeds  Method:  - Prep-heat the oven to 200 degrees C - Cut broccoli into small ?orets around the same size - Mix olive oil, soy sauce and sesame seeds together  - Add broccoli to the bowl and toss in the mixture  - Place the broccoli on a banking sheet, on a tray and place in the oven for 10 - 15 minutes or until broccoli is slightly browned (May need to stirring halfway)

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