Welcome to my Green Kitchen where my aim is to cook food that is chemical-free, in season and grown either by myself or purchased locally and in season…

Produce which has just come into its season has far more taste than produce which is forced and grown out of its natural season …I also think it is the anticipation and the taste of the first of the season’s crops…those first root vegetables…are sublime! or those first strawberries there is nothing quite like the first strawberry of the season!

February…what happened poof and January passed in a flash…Today I will have a look at what is in season during February…

This months Bread recipe is Cinnamon Swirl Bread…a lovely textured slice of cake subtly flavoured with cinnamon which is beautiful with your midmorning coffee//tea.

Cinnamon Swirl Bread…

9 x 5-inch tin lined.

• Ingredients:
• 260gm All-purpose Flour
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 200gm Sugar
• 1 egg beaten
• 1 cup milk
• 1/3 cup oil …I used coconut oil

Cinnamon Flavouring…

• 1/3 cup white sugar
• 2 tsp of cinnamon Powder

This was the easiest recipe ever…Just combine the dry ingredients then combine the wet ingredients…Then add the wet to the dry stirring to combine… the mixture was quite stiff but I went with it.

Pour half the mixture into your prepared tin and then sprinkle with half the cinnamon sugar add the remainder of the cake mix and top with the rest of the cinnamon sugar.

Now take a knife and put it in the cake mix and do some swirling…

Put the cake into a preheated oven at 175C/347F and bake for 45-50 minutes, cool in the tin for 10 minutes and then remove from the pan.

Enjoy!

Cooks Notes:

I thought there was too much cinnamon sugar forgetting the sugar melts so next time I used all the cinnamon sugar and then I could see my swirls…

My cinnamon bread took an extra 5 mins in the oven but as we know it all depends on our ovens…I advise checking at 45 mins and then adjusting if necessary.

The Cinnamon bread went very quickly all my tasters loved it…both the first attempt and the second attempt.

Growing vegetables out of season consume a lot of energy because you grow them in artificial conditions and need resources (like heat, water and nutrients). The carbon footprint is the same if not greater than when you transport food.

Cucumbers can be naturally grown in the northern hemisphere from March to June, whereas you’ll find them more easily in the southern hemisphere from October through December. Always choose seasonal vegetables, wherever you live, depending on the month!

Sustainable consumption means striking the right balance between your needs and your food choices.

Eating healthy is easier than you think …If you are worried it will turn you into a vegan(not that I have anything against vegans) each to their own… then don’t…if you are worried you will be eating bland food that tastes like cardboard then don’t…You’ll still be eating the same food, except your body’s going to get healthier and you’ll be kinder to the planet. This kind of eco-activism is what I’d call food activism. When you do good through your plate, you’re good to the planet…

Here are three simple hacks for healthier eating.

1. Think about your “treat cheat” and make it giving it a tweak to make it healthier and sustainable…for example, a couple squares of dark chocolate and some almonds is a great treat cheat…instead of a bar of milk chocolate with nuts included…
2. Choose lean, white meat over red meat and ensure it’s from a sustainable source.
3. Increasing your intake of sustainable fruit and vegetable is healthier.

Jalapeno and cream cheese rolls…

The first attempt at these rolls was …not so good…The pastry wasn’t the right one, too much filling and the fat was just too hot…

On the plus side, they had crispy bits and the filling was delish and made up for the pastries shortcomings…So much so it was worth making them again…It’s true what they say practice makes perfect…

Ingredients:

• A Pack Cream Cheese (250 gm)
• 1/2 cup grated cheddar cheese
• 4/6 jalapenos diced fairly small
• 3/4 cloves garlic finely chopped
• 3 green onions finely sliced
• Salt to season
• Spring roll wrappers

Mix your cream cheese with all the ingredients once done you are ready to assemble…

Place a dessert spoon of the cream cheese mixture about 1/4 way in the wrap and proceed to roll…

This video is quite good as it shows you how to wrap in more than one way and also how to make your own pastry…I bought mine as it is for sale everywhere here and if you like you can watch them being made which is fascinating.

I used about 3/4 of a pack of cream cheese which made11 small rolls… I always make small amounts when I am trying a recipe…Jalapenos we like the heat but if you like less heat reduce the amount you use there are no hard and fast rules with this it is personal taste…

If you love jalapenos these rolls are just delicious, spicy and hard not to eat another one…

I love bacon especially in a sarnie with some mustard…not something we have often but enjoy it when we do…I have just come across “Coconut Bacon”…has anyone tried it?… I love all things coconut but have never likened it to bacon…Should I?

This is what I read…

Coconut bacon is made with unsweetened coconut flakes that have been mixed with salt and spices and baked in the oven to achieve a flavour and consistency that’s remarkably like the real thing. Recipes differ slightly, but typically include soy sauce, maple syrup, salts or spices and liquid smoke. If you can’t find liquid smoke, smoked salt or chipotle powder will do the trick.

The baked coconut flakes retain only a subtle trace of their original flavour—the smoke and spice dominating the conversation instead. It’s not just about flavour, either. Baked in the oven, the flakes become oily and crispy, mimicking the texture of crispy bacon.

What do you think…should I try it we have plenty of coconuts…

I really dislike food waste and that includes unnecessary tins and packets in our store cupboard…Think about donating what you won’t use …there are so many people who for whatever reasons need help to feed themselves and their families…   
Do a monthly pantry cleanout...If you are never going to eat that tin of beans, think about donating it to a local food charity. Supermarkets often have donation bins for non-perishable food items.

That is all for my Green kitchen this month…I am going to try making bao buns…Have any of you made them? If so any tips would be appreciated…

I look forward to your comments and suggestions on how you make your kitchen and home more sustainable so please share and you will get a mention…xx