Good morning and welcome to April’s edition of my Green Kitchen… I cannot begin to tell you how delighted I am to be back with a brand- new column at Smorgasbord Magazine… and how welcome you are making me feel.
I am passionate about cooking from scratch using fresh ingredients, the environment and ensuring that the food I make for my family is clean and as chemical free as it can possible be…I would also love to know that instead of counting calories and cost that more people counted chemicals as it is the chemicals in processed foods which affect our health and wellbeing.
Just to recap for those who are new here…This monthly post will cover sustainability, news on food production…changes for the better and maybe a villain or three…haha, a recipe or two including some plant- based recipes, hints and tips on making my household a little greener…aka recycling and composting.
It isn’t easy …in theory we know what we should do …THEREFORE I have looked at what I can do gradually…every small change is a bonus.
This Month’s Recipe…Pretzel Bread.
Please click the link below to read the originl post…see you there xx