I’ve always been a bit of a meat lover. Steaks, burgers and authentic Italian meaty pasta dishes have always been favourites on the menu. But since my pregnancy there has been an obvious shift towards more fruit and veg. Dark leafy greens such as kale entered my diet.
This week is Meat Free Week and aside from the health benefits there has been plenty to think about regarding why it’s better to increase the amount of fruit and veg in our diets. The environment and the animals themselves are issues to be aware of. (You can find out more about the issues, here.)
In the name of Meat Free Week, I visited Andreas on Chelsea Green (Cale Street), an area I have complete nostalgia for from my primary school days.
Meeting Andreas himself and learning about the ethos behind this popular local grocers was very eye-opening. I was reminded about the value of having a local store as part of the community; something I experience with my local newsagent.
I also learned about the difference between supermarket fruit and Andreas’ organic attitude which ultimately delivers tastier produce.
The recipe is, Sophie’s roasted vegetables with a twist!
It feeds a family of 4/5 and here it is:
1400g Sweet Potato
1400g Butternut Squash
1200g Red Pepper
1200g Yellow Pepper
1 Banana Shallot
1 Small Red Onion
Cheap olive oil or Pommace oil
Fresh Oregano and Thyme
Peel and chop to a comfortable size and wash your vegetables
Preheat the oven to 190 degrees
Add vegetables to the oven tray with a good amount of olive oild
Shake some Cayanne pepper to taste
Put in the oven for 45 minutes
Eat and enjoy!