Sustainable Lunch Recipes
Having lunch prevents the afternoon slump and keeps you active throughout the day. Even if there are many other options, many of us just grab a sandwich. Using organic foods also ensures that your meal is free of chemicals. chemicals that can make you feel down or energised. Thus, if your lunch is organic, you reap double the benefits of eating well.
Salad
You might not feel like a salad on a cold day. However, a salad with a wide range of ingredients never grows old. The majority of stores also have a large variety of organic salad veggie options. Be certain that they are all organic. Even better, growing salad items like tomatoes, peppers, and lettuce at home is really simple.
Consider using any or perhaps all of these ingredients in your salad. Keep in mind that eating a range of colours increases your intake of beneficial vitamins and minerals. If necessary, wash them in cold water and chop or slice them into bite-sized pieces.
Baby spinach, rocket arugula, and kale.
Tomatoes come in a wide range of kinds and hues, so why not experiment a little? Cherry tomatoes are little and incredibly tasty.
Celery, gherkins, and cucumber.
Red onions, pickled onions, and spring onions.
Radish.
A variety of coloured bell peppers gives your salad a more enticing appearance.
shredded raw carrot or beet.
Stems from broccoli are frequently discarded. Avoid wasting them. Put them in your salad after chopping them into tiny chunks.
Almonds and pumpkin seeds are two excellent organic nuts and seeds that give your salad a great crunch. Organic options are widely accessible.
Fruit: organic apples can be added in sliced form. A little sweetness is also added by berries or raisins.
Almost any organic meat, fish, cheese, or egg can be included in your salad. Salmon is really tasty and can be served hot or cold.
Soup
Why not try soup on those chilly days when salad just won’t do?
Almost anything may be made into soup. Do you still have some organic vegetables in the refrigerator? Trim and peel them.
With a tablespoon of organic olive or coconut oil, gently cook a chopped onion. Add 12 pint of vegetable stock and the chopped vegetables (made with a stock cube).
Simmer all of the vegetables until they are tender. Cool a little. Use a food processor to combine.
In a flask, soup will stay warm for a few hours so you may enjoy it during your lunch break.
Roast the red pepper and tomato before combining them with other organic vegetables.
Add fresh rosemary to the sweet potato and butternut squash to significantly enhance the flavour.
A delicious, comforting soup is curry-parsnip soup. Before adding the stock, simply add some curry powder to the frying pan to release its flavour.
Try one of these dishes if you can make lunch at home.
Vegetable roast bruschetta (per portion)
12 sliced organic courgette
three to four organic cherry tomatoes.
sliced half red, half yellow bell pepper
2 full cloves of garlic
Cut a small organic wholegrain or seeded baguette in half lengthwise.
Red pepper organic hummus is excellent, but any flavour would do
Organic coconut or olive oil
Vegetables should be baked in a moderate oven until they are tender (20-30 mins)
Toast the bread after it has been cooked and sprinkle it with melted garlic. then put humus over it.
Add roasted vegetables on top, then indulge.
Pasta
Pasta can be eaten hot or cold and makes a full meal. The healthiest option is whole grain pasta that is organic.
Pasta is prepared in boiling water. If eaten cold, it is great with cooked, line-caught fish and prawn flakes and organic mayonnaise. Add organic pesto or a fantastic tomato sauce cooked with homegrown tomatoes if you want it hot. For a great, substantial lunch, include cooked free-range organic chicken and oven-roasted veggies.
You can make literally thousands of different lunch meals, so you won’t ever grow bored. Just make sure the food you purchase is sustainable, organic, and fresh. It’s better for the environment and for you in this way.