Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Apple and yogurt cake
This apple and yogurt cake is prepared with a layer of apples in the bottom of the pan and the dough on top. Once cooled, turn it upside down and sprinkle with chopped pistachios.
Ingredients
2 crunchy red apples
120 g of muscovado sugar
1 teaspoonful of vanilla syrup
1/2 lemon juice
120 g of millet flour
35 g of almond flour
50 g of corn flour
30 g of oat flakes
1 teaspoonful of baking powder
1/2 a teaspoonful of powdered cinnamon
1/2 a teaspoonful of fresh grated ginger
a pinch of salt
3 eggs
125 ml of whole yogurt
120 ml of olive oil
Preparation
Preheat the oven at 180°C. Remove the core and the skin, cut into thin slices and put in a pot with lemon juice, vanilla syrup and a spoonful of sugar. Cover with water and cook over medium heat for 5 minutes. The apples should be crunchy.
Let cool. Cover a baking pan that can be open with greaseproof paper and lay the apple slices to form a spiral. In the meantime, combine all dry ingredients in a bog bowl: all the types of flour, the baking powder, cinnamon and salt.
In another container beat the eggs with the sugar, yogurt, oil and fresh grated ginger. Combine the mixtures well but not too much.
Bake for about an hour, until well cooked. Let the apple and yogurt cake cool for 15 minutes and carefully turn the cake upside down so that the apples are on top. Sprinkle with confectioners sugar and chopped pistachio to taste.
Siamo anche su WhatsApp. Segui il canale ufficiale LifeGate per restare aggiornata, aggiornato sulle ultime notizie e sulle nostre attività.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
by Jeffrey Y. Campbell, Manager of the Forest and Farm Facility at FAO In the Ecuadorian Amazon, Kichwa farmers grow dozens of products on tiny parcels of land. Their lands hum with biodiversity, yielding nutritious foods that have sustained families for generations. Wandering among fruit and nut trees and crops, these indigenous agroforesters fill their baskets
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?