Delia Smith, Well-Known British Cook, Urges Us To Go Back To Basics
There is an increasing interest with consumers in the use of additives in our foods. Recently we have been told we are exposed to potentially carcinogenic properties of food dye Sudan 1. This food dye is used in many ready made meals and processed foods. Delia smith advocates a return to “basic, old- fashioned cooking” in the March 4, 2005 Daily Mail. She says: “You do suddenly see the horror of what can happen through one little mistake…I believe that food is a wonderful gift and it is good to give it our full attention.” However, Delia does acknowledge that ready made meals have their place in our busy lives. “I do know that time can play a part.”
So, what do you think? Is it realistic to expect busy women and men to make every meal from scratch, or do we have to accept that not all of us have the time or energy to cook a full-blown meal every day? There is something you can do! Take time to plan your meals for the week. Before you panic and think “oh no, here’s another thing to add into my hectic schedule” take a deep breath or two, and relax.
Planning the week’s meals will save you money at the grocery store – you make a menu, then make a shopping list. Post the menu on the fridge, include snacks. When you get home, or the kids get home, all anyone has to do is check the menu. No time standing in front of the fridge thinking “what shall I prepare for dinner tonight?”. See how you can begin to save some time and energy?
When preparing meals make two or three extras and freeze them – ready meals without the additives. Can’t think of anything? How about:
- chili
- pot-roast
- stew
- loads of chicken recipes
- brown rice can be cooked on Sunday and warmed up all week without substantal loss of B vitamins.
My friend, Rose, roasts root vegetables with a little olive oil and fresh herbs, then warms them up as needed. Get the kids to grate a big bowl of cheese and keep it in the fridge. I bet you can think of lots of ways to spend a little time in the kitchen and not eat so many ready meals and processed foods.
Anything to share? Let us know and we’ll pass the information along.
Jacqueline Fairbrass
