#WakeuptoOrganic breakfast bars with #noaddedsugar

DSCN7854

This time last month I was at Natural and Organic Products Show Europe where we launched the Organic Trade Board’s Wake up to Organic Campaign with the help of food blogger and food tutor, and more, Laura Scott. Laura made a cool green smoothie which had a great minty zing and a sumptuous granola breakfast parfait.

The campaign will take place on the morning of 15th June (it’s our second year) where all over the UK independent retailers will host #WakeuptoOrganic events where they serve free organic breakfasts to their customers and passers by to show how easy it is to make the switch to organic.

Why organic?

There are plenty of reasons to choose organic, it’s better for the environment, the animals are reared using higher animal welfare standards and of course organic produce has lower pesticide residues and is GM free. There is evidence now that there’s a difference in terms of nutrition.  A recent study  by researchers at Newcastle University, published in the British Journal of Nutrition, found that organically grown fruit and vegetables have:

  • Higher levels of antioxidants
  • Lower pesticide residues (which were 4 times higher in non organic) and
  • Significantly lower levels of the toxic heavy metal, Cadmium.

A recent meta analysis published by the same researchers in British Journal of Nutrition found that organic meat and dairy had:

  • about 50% higher levels of healthy omega 3 fats (which are good for heart and brain health as well as protecting against cancer)
  • Under organic standards cows must eat a 60% fresh grass based diet or hay/silage (conserved grass) which is likely to be a factor in the higher omega 3 levels.
  • Organic meat had slightly lower concentrations of two saturated fats linked to heart disease.
  • Organic milk and diary has 40% more conjugated linoleic acid (CLA) which has been associated with reduced cardiovascular heart disease, some cancers and obesity.
  • Organic milk contains slightly higher concentrations of vitamin E.
  • Less iodine than non-organic milk.¹

Both studies were meta-analyses of the available evidence which assessed peer-reviewed papers. Where studies did not meet the standards set by the researchers for methodology and/or reporting they were excluded from the review. This means the quality of the evidence included is good and the evidence is robust.

So to celebrate our Wake up to Organic launch I made these breakfast bars, based on my popular no added sugar banana and date flapjack recipe. I’ve also added nuts and seeds to increase the protein content. While these contain no added sugar they do have dried fruit in them, so it’s a good idea to have them with a glass of milk and drink water after to protect your teeth!

Wake up to Organic breakfast bars

Preparation: 20 minutes
Baking: 25 minutes
Makes 12

You will need…

150g Oats
2 large bananas (about 200-220g)
50g desiccated coconut
120g chopped dates (if you don’t have enough dates substitute chopped raisins)
100g melted coconut oil (or butter)
80g nuts and seeds (I used pumpkin seeds, chia and pecan)

How to…

Mash the bananas on a plate and put in a bowl.
Add the coconut oil, dates nuts and desiccated coconut and mix well.
Now add the oats and again mix well
Turn into a baking tray lined with parchment paper.
Press down so it’s evenly spread
Bake in an oven at 190 °C or 160 °C in a fan oven or gas mark 3 for 25 minutes.
Cut into slices whilst still warm.

 

¹Historic research highlighted that organic milk contained less iodine. However, the industry has taken steps to address this. OMSCo (the Organic Milk Suppliers Cooperative) representing over 65% of the UK’s organic milk supply, announced that in 2015 organic milk had achieved comparable levels of iodine to conventional and in 2016, following recent testing of bottled milk, they announced these levels of iodine have been maintained. Richard Hampton, managing director at OMSCo, said; “We initiated projects to boost iodine levels and applied these to our farmer members’ enterprises, and by early 2015 we announced that we’d achieved comparable levels with those in the conventional market. Our latest results have shown that one year on from the initial milestone we’re maintaining those levels.”

 

 

Advertisements

Pecan and date spelt breakfast muffins

 

img_0317-2

I’ve been looking for healthier breakfast muffin recipes because, who doesn’t love cake for breakfast, especially children. And if it’s lower sugar then you’re good to go.

Helping with the Organic Trade Board’s  Wake up to Organic campaign has made me want to come up with some new ideas for breakfast. On 15th of June all over the UK independent retailers will dish up a free organic breakfast to their customers and passers by. The idea is to show easy it is to make the switch to organic. Follow us on twitter to keep up with the campaign

Gluten free

I haven’t tried this recipe with gluten free flour but I am sure it will work – you can also use gluten free oats. I am going to try to make them with buckwheat flour and will report on how well it works.

Dairy free

This recipe is dairy free but if you want to use butter instead of coconut oil or milk instead of dairy free alternatives to milk.

Sugar

These muffins have no refined sugar in them – though they do have maple syrup which as a syrup is classified as sugar. I will be trying this recipe without maple syrup as I think they can easily be made without – 30ml contains about 15g of sugar which is equal to about 1.3g of sugar per muffin, the dates contribute 7g of sugar, the bananas provide just under 1.8g sugar per muffin, the coconut milk provides less than a gram. So in total each muffin has about 2 teaspoons of sugar which sounds like a lot but most shop bought muffins will be bigger portion sizes and contain 4-5 teaspoons of sugar, and they also won’t be in natural fruit form – which of course include lots of micronutrients, from vitamin B6 in the dates, to potassium in bananas. Under the latest Scientific Advisory Committee guidance this is equivalent to just over 1 teaspoon of refined sugars.

We do have some sugar in our diet in our family and I want to reduce it. Have you found that children don’t notice any changes to what you feed them, if you don’t mention it and also make those changes gradually. In between work, parenting, and walking the dog I don’t have much time to experiment in the kitchen so I need tried and tested recipes that work, like this one. These make a great treat breakfast and of course can be put in lunch boxes too.

Pecan and date spelt breakfast muffins

Vegan, soy free

Makes 12 muffins
Prep time 20 minutes
Cooking time 25 minutes

You will need…

240g white spelt flour (or a mixture of white and wholemeal)
130g dates chopped
190ml coconut milk or almond milk or other diary free milk.
2 small to medium bananas mashed (about 180g)
30ml of maple syrup
30g chia seeds
30g pumpkin seeds
50g pecans chopped
30g oats
60ml coconut oil melted
1 teaspoon of mixed spice
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon of apple cider vinegar
Medium carrot finely grated (about 80g)
pinch of salt

How to…

  • Preheat your oven to 190˚C/gas mark 5/350°F.
  • Put the mashed banana in a big bowl with the carrots, milk, maple syrup, vinegar and vanilla extract  and melted coconut oil, mix well.
  • Mix the flour, bicarbonate of soda, baking powder, mixed spice and salt.
  • Add the dry ingredients to the wet ingredients and mix well.
  • Gently fold in the seeds, nuts, dates and oats.
  • Don’t over mix as this helps keep the muffins fluffy.
  • Place the mixture in 12 muffin tins.
  • Bake for about 25 minutes. You can test with a skewer and if it comes out with mixture on it bake for a few more minutes.
  • Cool on a cooling rack for about 5 minutes or so.
  • Serve with some chopped fruit and/or a cup of milk.

Mushroom and red lentil pasta for #meatfreeMonday

  • 20160201_195617.jpg

I made this last night at 11pm, when I realised my daughter needed lunch for the Childminders today. It’s easy peasy, one of those pasta sauces you throw together at the last minute, not sure whether it’s going to work and it does, as long as the little person likes mushrooms…

I’ve stopped eating meat since the beginning of January, I wasn’t sure how it was going to go, and it’s great. While I am not stopping the rest of the family from eating meat, I am not cooking it! So am looking for more vegetarian recipes that include high quality protein like lentils, beans, quinoa, nuts and seeds, and eggs, that also appeal to the kids.


Mushroom and red lentil pasta
You will need…

2 tablespoons olive oil
1 onion, diced
1 carrot, top and tailed peeled and grated
50g red lentils, rinsed
about 6 mushrooms sliced (have more if you want_
Teaspoon of dried oregano (or mixed herbs)
Carton or tin of chopped tomatoes
100g water

How to…

  • Heat the oil in a pan
    Add the onions and carrots and cook until softened
    Add the dried herbs and mushrooms.
    Stir and cook for 5 more minutes.
    Add the lentils and stir well.
    Add the tinned tomatoes and about 100g water.
    Simmer for 15-20 minutes until the sauce is nice and rich and the lentils cooked through.

You can make this dish gluten free, using gluten free pasta and it’s vegan if you don’t have the cheese.

Notes from a 3 year old’s birthday party

 

IMG_0010

I just wanted to share some food ideas for little people’s birthday parties, having just hosted one that went well, thanks to parents helping out, as well as my husband and eldest daughter, amidst the  chaos. And I wanted to show you don’t have to resort to beige party food, and tons of sugar for kids to enjoy it.

DIY pizza

We made wholemeal spelt flour pizza bases. My bread maker had broken and I was in a bit of a panic about it as I usually make the pizza dough in it. Then I found this great recipe on Doves Farm website. I use spelt flour as, based on experience – mine and lots of parents, I know, while it’s not gluten-free, people who have gluten intolerance seem to be able to tolerate spelt. Because its gluten content is low compared to modern wheat flour.

My new favourite thing in the kitchen is this pin and board, which was made by my brother-in-Law, Garry, I am going to be selling some of his products in the not-too-distant future. He was inspired by  a vintage Welsh pin and board. If you want to roll the perfect pizza base or pie crust this is for you, though as you can see from the photo, I need a bit of practice. Anyway it is a really rather lovely thing to use. My eldest took over the pizza making – always a good idea to delegate.

20160116_131534

Passata

Passata is easy to make. We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a couple of minutes then adding 2 tins of chopped tomatoes. After stirring I let it simmer for about 10-15 minutes before taking off the heat and blending til smooth – I then put it in two bowls and let it cool.

Toppings – do as many as you can think of. We did chickpeas, organic ham, peas, sweetcorn, orange and yellow pepper, mushrooms, grated cheese and I forgot the basil. You can drizzle with virgin olive oil which adds a lovely flavour.

20160116_162106

Hubster kept a tab on who’s pizza was who’s with a plan of the oven shelves on our kitchen blackboard.

Sides and drinks

We did sides of vegetable crudités, sliced cherry tomatoes, low salt crisps and popcorn, water and watered down juice (1:1).

CAKE!

I found this amazing chocolate cake recipe which is gluten free, and dairy free and has no processed sugar (just 125g maple syrup which is effectively 62g of sugar – so is very low), it is delicious and because it’s so moist you don’t need icing. If ever my kids have a cupcake the icing gets eaten first, and if it’s butter icing (which I know is really yummy) then it’s packed full of sugar. Per 100g, this cake contains about a third (11g) of the amount of sugar found in shop-bought iced chocolate cakes (29-34g). Portion sizes for the kids were about 20-30g.

There were no complaints (even from older children) about the lack of icing and the cake went down really well with vanilla ice-cream and mango. I also made gluten-free mini Victoria sponges with reduced sugar jam from this Dove’s Farm Recipe.

For the chocolate cake, I used a bundt tin and lined it – painstakingly with greased parchment paper, in strips all the way round, otherwise the cake sticks to the tin. I also replaced vanilla extract with orange oil. I made two cakes and cut sections out to make it into a 3.

Party bags

I had these paper bags, which some of the kids decorated at the party, and some took home to decorate, and put a dried fruit snack in (instead of sweets or chocolate), a small pack of coloured modelling clay and a wildlife colouring book, bubbles were meant to go in but were forgotten in the chaos.

I’ve just realised a couple of days later that while the kids had a great time, it was relatively calm amidst the chaos and we didn’t have any tantrums or meltdowns…I wonder why…

What I did wasn’t perfect, am sure you have lots of other ideas you have for your children’s party – would be great if you could share them using the comments section below….

 

#Glutenfree #alcoholfree #Christmaspudding recipe

IMG_20151223_230933

I can’t quite believe am managing to get this post done with all that’s going on in the house and its gone 1am but I made this, and  even though I say so myself, it tasted great, so wanted to share the recipe.

Tris Strover at Tootsie’s nursery kindly gave me his Christmas Pudding recipe way back in 2011. He does all the cooking for Tootsies, and has won the Nursery World Food Award twice, and deservedly so. Anyway it’s one of my most popular posts, this time of year, funnily enough.

I’ve tried making it with gluten-free flour this year but it didn’t quite work. Maybe it’s because I didn’t take the crusts off the bread I used to make breadcrumbs. Anyway, moving on…

I’ve come up with grain-free, alcohol free version. Why do we think it’s ok for kids to eat food with alcohol in it?  If you’re eating this and think you might miss the alcohol,  have a glass of something with it.

Anyway Merry Christmas!!!


Gluten free, alcohol free Christmas pudding

You will need…
1 lb pudding basin
Greaseproof paper
Cotton or muslin
String or wool
150g raisins
150g sultanas
50g candied peel
100g prunes, chopped
50g cranberries or natural glacé cherries
50g flaked almonds
zest and juice from one clementine
150ml maple syrup
90g ground almonds
3 medium sized eggs
level teaspoon mixed spice
level teaspoon cinnamon
level teaspoon baking powder
125g gluten free vegetable suet
1 apple peeled and chopped into small pieces

How to…

  • Mix together all the dried fruit in a bowl.
  • Beat the eggs in a large bowl.
  • Add the clementine juice, zest and maple syrup and mix well.
  • Add the suet and again, mix well.
  • Add the dried fruit, almonds, spices, baking powder and ground almonds and mix through very well.
  • Pour into the pudding basin.
  • Cut a piece of greaseproof paper to fit just over the top of the pudding.
  • Cut a piece of muslin or cotton sheet to size cover the top with it, large enough so it falls below the rim where you tie the string around it.
  • Once you have tied the string around the basin, make a handle over the top using two pieces of string, going across the middle from one side to the other, this makes it easy  to take the pudding out of the hot pan.
  • Steam for 4 hours keep adding water, as it can dry out. I had to put mine on a pastry cutter, in my steaming pan.
  • Steam for an hour before serving.

Gluten free mince pie recipe

I’m going to keep this brief as time is short in the run up to Christmas and just wanted to share this new recipe which works well. The result is slightly crumbly pastry and really delicious. This recipe fills a 12 cup baking tray with a little left over. The trick is not to make the pastry too thin, to prevent crumbling. I wonder if my dad will notice the difference?

IMG_20151222_194302

You will need…
230g of gluten free plain flour (I used Doves Farm)
1 tablespoon of maple syrup
75g ground almonds
120g butter
1 medium egg
350g mincemeat*

How to…

  • Mix together the flour, ground almonds and butter in a food processor until they look like breadcrumbs.
  • If you’re doing it by hand use your fingers to mix well. shaking the bowl as you go to get the larger lumps of butter to the top read to be mixed in with the rest.
  • Gradually add the egg and the maple syrup until completely combined.
  • Chill in the fridge in an airtight container for at least an hour.
  • Heat the oven to 180˚C/160˚C in a fan oven/Gas mark 5.
  • Roll onto a floured surface and use cutters to make the bases. gently pushing down into the cups,making sure there aren’t any cracks.
  • Give the mincemeat a good stir in a bowl.
  • Spoon on top of the bases and then use your cutters to make your your top crusts or shapes.
  • Bake in the oven on a middle shelf for 15-20 minutes.
  • Remove from oven, leave in the tray, remove once cooled as this will help prevent them breaking up!
  • Sprinkle with a little icing sugar.

*can contain gluten in the suet so check if you need to. I wanted to make my own, but run out of time, so maybe next year.

One pot: Organic chicken broth soup

 

20151211_130011

When I told my brother in law about this recipe, he laughed. He’s a good cook, and I think he was laughing because, strictly speaking it’s not really a proper recipe as it’s so simple and something that generations before us have made.

It isn’t just over Christmas that we tend to over-indulge, for many, Christmas preparations, shopping, and all the stuff that comes with having kids, means that in the run up to Christmas, healthy eating gets shunted out in favour of convenience.

However, you can have both. I work from home, and working next to the kitchen can be a temptation. One of the things I’ve found is having something in the fridge i just have to heat up helps me to eat well.

I can make a one pot and have half in the evening and the rest in the next day or even later. I’ve just remembered I’ve got some of this in my fridge left over from Friday, that’ll do me nicely for lunch. Jamie serves it with rice, but why bother, when it adds another level of admin (time) and instead of eating rice you can eat more of the veg.

The key is to make too much and freeze what you know you won’t eat in the next few days.

The temptation to reach for whatever is in your fridge can be made into a virtue if you have a one pot to hand.

And that’s not to say I am “perfect” whatever that is, lets just say I bought my first box of mince pies just before Halloween.


Organic chicken broth soup

You will need…
2 organic chicken legs or 4 thighs*
2 carrots peeled, top and tailed and sliced
1 leek peeled, top and tailed and sliced
1 medium onion, peeled and sliced
2 sticks of celery
2 garlic cloves, sliced
thumb of ginger, peeled and sliced
Cavolo nero or curly kale*
handful of chestnut mushrooms
Broccoli flowers or swede or squash

How to…

  • Put the chicken, carrots, leek, celery, onion, garlic and ginger in a pan, cover with water.
  • Bring to the boil and simmer for 45 minutes to 1 hour (1.5 hours if you’re using a whole chicken).
  • If you’re using squash or swede ad 30 minutes into cooking.Add broccoli, leafy veg and mushrooms 5 minutes before the end.

It’s also a great recipe for little people – even if you’re weaning. Just make sure it’s cooled down – I use a big bowl like this to help it cool down quickly.

Keep the bones, to make chicken stock, you can keep them in the fridge or freeze them…more recipes to follow.

20151211_130217

*You can make this with a whole chicken just double up the broth ingredients.

**I try as much as possible to use seasonal veg grown in the UK, usually I would use tat soi, choi sum or pak choi, and purple sprouting broccoli in Spring, Summer and Autumn.

Oaty apple breakfast bake with #noaddedsugar

20151105_140851

This breakfast dish is very popular in my house. I have to admit that eldest daughter loves it and the youngest will eat it but its not her favourite. But I think a lot of families have that going on.

You make the apple sauce in batches and freeze that makes it easier. We have lots of windfalls at the moment so am doing this when I can, in between everything else.

You make this dish the night before, we make it weekdays and weekends. All you do is turn the oven on when you get up and bake it for 30 minutes. It’s mainly measuring and mixing, so it was easy for my 2 year old to help make it last night.

Have been using windfalls for my apple sauce, I am beginning to run out of freezer space. Maybe time for another freezer.

I’ve made this dish with no added sugar, only the sugars found naturally in fruit.

Because it has no added sugar it’s suitable for weaning. Just take out the raisins as they’re high in sugar, it’s best to wait until your little one is 1 before introducing them.

You’ll need an oven-proof dish – mine is about 25 cm x 17 cm.

Gluten free and dairy free

You can make it gluten free by using gluten free oats.

Milk can be swapped for non-dairy milk like coconut drinking milk or almond milk, and the butter for non-dairy unhydrogenated spread or coconut oil.

Oaty apple breakfast bake recipe

You will need…

100g raisins
180g apple sauce (stewed apples blended without sugar)
300ml milk
350g whole oats
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 apple cored but unpeeled grated
3 medium eggs, beaten
50g melted unsalted butter

How to…

Grease a shallow dish.
Put all the ingredients in a bowl and mix well.
Put in the dish, cover and leave overnight in the fridge.
In the morning heat the oven to 160º c fan oven / 180º c / gas mark 5 for 30 minutes.
Serve with a little milk poured over and chopped fruit.

Portions and nutrition

This recipe makes enough for 1½-2 rounds of breakfast for a family of 4-5. Based on a 5 year old having a 100g portion this breakfast it contains good amounts of protein, fibre, potassium, calcium, magnesium. It makes a good contribution to iron and zinc intakes too along with key B vitamins such as B6, B12 and more. So it makes for a really healthy start to the day.

The sugar content per 100g is 9.5g (just under 2 teaspoons) but it’s all from fruit so doesn’t count towards the maximum recommended intake for this age of ‘free sugars’* of 4 teaspoons a day.

*’free sugars’ is a definition by World Health Organisation which has been adopted by the UK Governments Scientific Advisory Committee in their recent report on Carbohydrates and health. Free sugars are any processed sugar added to foods by a manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juice.

#Glutenfree pumpkin pie

image

This recipe is adapted from my Gram’s pumpkin pie recipe.

She was a great cook,  from vegetarian meals (she used to work for the Jewish Vegetarian society), delicious wholemeal pizza and lots of cakes. She was ahead of her time in so many ways. She told me once she was the first woman on her road to wear trousers.

This is a great way to use up those Jack o’lanterns – yes the bigger pumpkins aren’t as tasty but they absorb flavours so it’s what you cook them with that counts.


You will need…

1 pumpkin, about 1kg whole or 400g flesh
Half a teaspoon cinnamon
Quarter of a teaspoon nutmeg
Half a teaspoon ground ginger
Half a teaspoon ground cloves or two whole cloves
250g ground almonds
80g organic unsaltedbutter
Pinch of salt
180ml organic single cream
3 medium organic eggs
100g maple syrup

How to…
Heat oven to 180 degrees c /160 degrees c fan oven / gas mark 4 / 350 degrees Fahrenheit
Cut and peel the pumpkin removing all seeds.
Either steam or cook in a little water for 10 minutes until soft with the whole cloves embedded in a piece or two to infuse.
Mash it up and put to one side too cool.
Melt the butter in a pan.
Pour over the ground almonds.
Add a pinch of salt.
Mix well.
our the mixture into a flan dish or cake dish press well into the dish and up the sides ensuring its all covered evenly.
If you have a little rolling pin that can help for the base.
Bake in oven for 6 minutes.
Take out of the oven a cool in the fridge.
Remove the cloves from the pumpkin.
Blend it well.
Add the cream, eggs maple syrup and spices mixing well.
Pour into the pastry case.
Bake in the middle of the oven until the filling has set.
Allow to cool and serve with cream,  half fat creme friache or Greek yogurt.

The perfect Christmas present for eaters: #SwallowThis by Joanna Blythman

 

Writing this post gave me writers block, only because it’s so packed full of information that I didn’t quite know where to start with it.

We’re lucky to have investigative journalists, like Joanna, with the tenacity to go behind the scenes in food industry. As she outlines, it’s actually very difficult to investigate this secretive industry.

IMG_2555

 

The book covers everything from ingredients, processes, nutrients and packaging. It’s also a great read.

Clean label

In recent years, many of the additives and colours the food industry use have been given a bad name and savvy consumers want to avoid E numbers and things they wouldn’t find in their Granny’s larder. So manufacturers have been looking for ways to produce clean labels. This means removing suspect ingredients or using enzyme/processing aids. The latter don’t have to be declared on ingredients lists because they are not in the end product.

They have also altered the names of some additives to sound more natural. Ones that consumers will vaguely recognise, like starch. However, the processing techniques used to create these ingredients are far removed from any home-based food production we would recognise.

While these enzymes and processing aids aren’t in the final product, traces of them can still remain, and can result in allergic reactions. In fact it’s a well-documented occupational hazard for people working in the baking industries.

Manufacturers are even using genetic modification to create processing enzymes. While GM foods would have to be labelled on the ingredients list, again, because enzymes are not found in the end product, they don’t have to be declared on the label.

Motivation

So what’s the motivation behind the food industry using weird additives and enzymes? Food processors and ingredients manufactures will tell us it’s all about bringing us innovation, new flavours and safe food.

To me the reasons are pretty clear: it’s about increasing profit margins. They do this by using cheaper ingredients, speeding up the production process, and extending shelf life (slowing down and reducing spoilage). These are not mutually exclusive and ultimately they result in more profit.

Culturally, providing food/meals is an act of giving. Because of this, I think we have been lulled into trusting the food industry as a benign food provider and we’ve forgotten that they are a businesses, and they need to make a profit. It’s just that some want to make more and at the expense of quality.

Scaremongering?

There was a great episode of Radio 4’s Food Programme earlier this year when Joanna was interviewed about her investigation. Representatives from the food industry were also interviewed, including Alice Cadman from Leatherhead Research. If you don’t work in the food industry you may not know this company. They develop ingredients and food processing methods for their food industry members. In her interview, Alice said she recognised that consumers stated that natural was of great importance when talking about ingredients. She went on to say that she found it worrying that more than half consumers didn’t know that sodium chloride was salt and therefore suggested that consumers don’t understand ingredients. She also said she didn’t expect consumers to understand ingredients but she did expect them to trust the food that’s made for them. Firstly, this statement was condescending. Secondly, having read Swallow This, it’s clear that such trust is in many cases misplaced.

Some in the food industry will argue that this book scaremongers. But if you read it you will become better informed about the food you buy. It’s a great reference book. Joanna doesn’t preach or expect us to avoid buying processed foods, instead she challenges us to demand more accountability, transparency and higher standards from our food industry.

So there it is, highly recommended reading for anyone that eats food really. And if you can’t think of someone to buy it for for Christmas, buy it for yourself either from Hive (the ethical alternative to Amazon) or your local independent book seller.