Have you tried growing mushrooms from food scraps?

Today we cover;

🍽️ How Much Water Should We Drink Every Day?

🍽️ Vegan English Breakfast Platter

🍽️ Mushrooms Grown from Food Waste

🍽️ Blackberry, Peach, and Mango Fruit Salad with Mint!

Healthy News Dose

If You’re Not Drinking 8 Glasses a Day, Are You Even Alive?

Have you been told to drink eight glasses of water every day? Does this apply to everybody, and is this the correct amount of water to drink?

While eight glasses of water per day is perhaps more than you need to stay hydrated, the quantity of water you need will depend on your activity levels, humidity, outside temperatures, as well as altitude.

Ideally, it looks like between 1.5 and 2.3 liters of water per day will keep you adequately hydrated at normal activity levels. And don’t forget that we can hydrate by consuming fresh fruits and vegetables, which contain a high percentage of water!

The article also mentions a study where individuals who were instructed to drink a pint of water before each meal lost more weight over a three-month period relative to a control group.

How much water do you drink every day?

Mushrooms Grown From Food Waste?

I read a recent article discussing how mushrooms can be grown using food waste. The New York Times article points out that an indoor farm is currently doing this in Queens, New York, using food scraps from restaurants to feed a variety of mushrooms.

Food waste could alternatively be used to feed insects, which serve as an excellent source of protein in many other areas of the globe. However, the authors noted that restaurants in the Western world aren’t yet ready to start serving insects.

Naturally, mushrooms seemed like the next best thing that could be grown using food scraps and sold commercially.

To make the process safe, the food waste is first shredded and then cleaned with high-pressure steam, which kills off dangerous bacteria or anything living in the food waste. The mixture is inoculated with mycelium to grow mushrooms.

What an interesting way to use food scraps to grow mushrooms indoors!

The Cooking Corner

Vegan English Breakfast Platter

I made a vegetable-centric breakfast recently that was inspired by some elements from the classic English breakfast, including sauteed mushrooms, charred tomatoes, crispy potatoes, and some other cooked vegetables.

I topped everything with a drizzle of a homemade mustard vinaigrette, and served it up on a large platter for a healthy meal.

The following recipe serves 3-4 people.

Ingredients:

• 1 Tablespoon red onion, minced

• Zest of 1 lemon

• Juice of ½ lemon

• 2 teaspoons agave or other sweetener

• 2 cornichon pickles, minced

• 1 Tablespoon capers, minced

• 1 Tablespoon whole-grain mustard

• 1 Tablespoon olive oil

• 12 fingerling potatoes

• 1 bunch asparagus, ends trimmed and peeled

• ½ head broccoli, cut into florets

• 32 oz (2 lbs) mushrooms, tops cut into quarters

• 20 cherry tomatoes

• 2 Tablespoons olive oil

• Kosher salt and freshly-ground black pepper, to taste

Instructions:

1. For the mustard vinaigrette, mix together the red onion, lemon zest, lemon juice, agave, cornichons, minced capers, whole-grain mustard, and one Tablespoon of olive oil.

2. Add a pinch of salt and some freshly-ground black pepper.

3. Set the vinaigrette aside.

4. Cook the potatoes in boiling salted water until completely tender.

5. Pull the potatoes from the water using a slotted spoon, and cut the potatoes in half.

6. Cook the asparagus in boiling salted water until just tender, and then remove the asparagus.

7. Cook the broccoli florets in the boiling water until tender, and remove from the water.

8. Cook the halved potatoes in a sauté pan with some olive oil until they are golden-brown in color on the cut side.

9. Allow the potatoes to drain on paper towels.

10. Cook the quartered mushrooms in olive oil until golden-brown in color.

11. Cook the tomatoes until they char slightly on the outsides and begin to split open.

12. When all the vegetables are cooked, arrange them on a platter and drizzle some of the mustard vinaigrette over the top.

13. Serve warm.

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Chef’s Word of the Day:

Have you ever heard of a “banneton”? These bread proofing baskets are used to hold fermenting bread and promote some airflow around the loaf. The most popular ones are made from cane, although you can find versions made with wood, plastic, or cotton.

One additional advantage of the banneton is that is helps promote a beautiful shape in your final loaf. I own a couple that I use for a wide variety of loaves.

Pro Tip: Sprinkle your banneton with a bit of rice flour before adding your bread dough—it will reduce the likelihood of the dough sticking to the banneton.

Want to try baking your own sourdough? check out our gluten-free sourdough baking kit!

Upgrade your plate…

Blackberry, Peach, and Mango Fruit Salad with Mint!

For a simple and healthy dessert, cut some peaches and mangoes, and serve them in a simple fruit salad with blackberries and finely-sliced mint.

Add some agave or honey on top, and maybe even a dollop of homemade yogurt!

And that wraps things up for this week! Let me know if there are other topics you wanted to see covered in the coming weeks!

You can also CLICK HERE to join our lovely Facebook group!

Andy G

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