French supermarket Intermarché came up with a smart marketing campaign to help fight food waste.
Intermarché launched the Inglorious Fruits & Vegetables, a film, print, poster and radio campaign, celebrating the beauty of the Grotesque Apple, the Ridiculous Potato, the Hideous Orange, the Failed Lemon, the Disfigured Eggplant, the Ugly Carrot, and the Unfortunate Clementine. Just as tasty and nutritious, and 30% cheaper. Check out the video above.
Kids often see peppers and are concerned that they’re spicy. Poblano peppers (sometimes called ancho peppers), used here, are one of the mildest available, so they are a great ingredient to use in introducing kids to Latin flavors. Achiote (ah-chee-oh-tay) paste, usually sold in bricks in the ethnic foods section, is similarly mild. It has an earthy flavor that perfectly complements the sweetness of butternut squash. This recipe comes to us from Michael Natkin of Herbivoracious.
Here’s how to keep an avocado green in your packed lunch (because isn’t avocado the most luxurious part of lunch?).
Cut the avocado in half and remove the pit. With a small knife cut a cross-hatch pattern through the avocado pulp down to the skin, being careful not to cut through the skin.
Cut one or two slices of citrus and lay them on the cut surface of the avocado. Sandwich the other avocado half on top and wrap tightly. At lunchtime just squeeze the avocado and the little cubes will pop right out, perfectly perkily green.
Laurie recently spoke with wellness and lifestyle site The Chalkboard about the documentary Fed Up and the dangers of sugar consumption:
“When I first learned the truth about sugar, I went through my cabinets and was surprised by how much added sugar was in products even I thought were healthy. One big change was rethinking breakfast. Goodbye cereal, hello avocado toast! It is important to remember, however, that there is a safe threshold for sugar – for men it’s about nine teaspoons and for women it’s about six teaspoons. And while we should save a sugary dessert for special occasions, we also don’t need to deprive ourselves – dessert can be delicious in-season fruit.”