Rediscovering healthy ingredients in a lockdown larder.
So during these unique times, many of us have started re-discovering random and perhaps neglected ingredients in our kitchen cupboards and wondering what to do with them. Cooking with what we have will help minimize the need to go food shopping, and in some small part make space for frontline staff and those more vulnerable who are struggling to cope, in the aftermath of panic buying shoppers, to buy what they need. Where there’s a challenge there’s a creative opportunity for resourcefulness.
Rice with black-eyed peas, leeks, dried dill with turmeric. We had them with some chopped fresh tomato and grated 1/2 courgette!
So what ingredient gems have you found? Share your ingredient or ask for recipe ideas.
Mostly we are getting creative with pulses, whole-grains, dried herbs and spices
-Pulses such as lentils, beans, chickpeas are highly nutritious, filling and a great source of protein.
-Wholegrains, such as brown rice, barley and oats are great source of B Vitamins, folate, vitamins and minerals. They are also great sources of fibre, which is beneficial in digestive health and blood sugar balance.
So look for those gems, soak your pulses overnight and get experimenting.
Substitutes and tips:
– Black eyed Peas:-
Any beans, lentils, dried or canned (if dried soak a day or two ahead then simmer till tender)
– Dried Dill: Any chopped herbs dried, frozen or fresh (mint doesn’t work as well)
– Rice: Brown or white, Couscous, quinoa, bulgur wheat
– Leeks: optional or use sliced onions, garlic, spring onions or chives.
– Spices: Turmeric, cinnamon, black pepper, cumin or coriander all go well.