Recipe tips: This will make your lunch box well-groomed, climate-friendly and useful

Health care and climate

Green is beneficial to both man and the planet. On the other hand, red meat can be a real environmental culprit and also a health thief. With a vegan in the lunchbox, there are also many cute crowns to keep.

You can cook delicious food, which is also environmentally friendly. Food production accounts for a large portion of greenhouse gas emissions. By choosing the right kind, we can all pull our straws into the climate-smart stack.

Dietitian Hanna Olfenmark herself has given seventeen years that it is possible to cook healthy and environmentally friendly food. In addition, she presents herself as a stingy idiot and has founded the site The part under the tian. Thanks to her qualities and leadership, she became a teacher.

Dietitian Hanna Olfenmark is happy to suggest a green food that’s easy to prepare. Photo: Ulrika Bosset

– That thing with stinginess is a little joke. Our own portfolio is often a critical driving force for our food choices. But I mean it’s broader than money. We need to manage the Earth’s resources. She says we live off our assets in terms of emissions.

She wants to simplify things for those who want to think about health, the climate and the economy. The site features weekly menus, daily hacks like how to soak, cook and freeze legumes, and tips on cooking at scale.

– Should I raise a raw material are legumes that are recommended for health reasons. We eat a few beans, peas, and lentils in our food culture. In other parts of the world, they are much better at it. She says these are great ingredients that have a lot of protein.

Hanna Olfenmark doesn’t think everyone needs to be vegan. Her recipe includes eggs and cheese, but it has more toppings or spices than the main ingredients.

But the production and consumption of animal products must be reduced. Often you want to be 100 percent perfect in climate action. You can’t think like that and beat yourself up and say that would be wrong, wrong, wrong.

Today, inflation is high and food prices are on the rise – is it really possible to cook your dishes “under tian” now?

– no, sorry. This is a reasonable question. But I don’t want to change my name, it’s settled.

Spicy lentil broth with spinach and coconut (4 servings)

Ingredients:
1 clove garlic
2 tablespoons fresh and grated ginger
frying oil
1 teaspoon cardamom
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander, dried and ground
3 dl of red lentils
6 dl water
1 vegetable broth cube
2 dl of coconut milk
250gm frozen spinach leaves
Maybe a little lemonade
4 port oatmeal or other accessories

do this:
Take out the spinach and thaw. Peel the garlic and ginger and grate them well. Put in a saucepan with oil and spices. Fry over medium heat, stirring, for a few minutes. Rinse the lentils, pour them into the pot and let them fry for a few more minutes. Make sure the lentils and spices don’t burn to the bottom, in which case turn down the heat. Then add the water and bouillon cubes. Leave it to boil for 5-7 minutes.

Meanwhile, cook the oatmeal according to the instructions on the package.

Add the coconut milk and spinach to the saucepan and simmer for another 5-10 minutes, or until the lentils are completely cooked. Taste with salt and add a little lemon juice if needed.

Serve the stew with oatmeal.

Umami tastes pure magic for a full-bodied taste. It is found naturally in meat and fish. If the food is vegetarian, you can throw the edge of the Parmesan into the casserole. Or take a flick of misopasta or mushrooms. With broth and broth, you’re also at home.

Hanna Olfenmark suggests umami

Oven Tomato Soup with Roasted Lentils (4 Servings)

Ingredients:
2 yellow onions
3 garlic cloves
2 whole canned tomatoes
3 tablespoons olive oil
pinch of salt
1 deciliter of cream of oats
2 deciliters of water
1 vegetable broth cube
Pinch of sugar or honey
1 tablespoon grated lemon peel

topping
2 dL dry hard lenses, eg Beluga, Yellow, Boy
or green
frying oil
75 gm feta cheese
Zaatar Eve Light

do this:
Set the oven to 225 degrees.

Peel the onion and garlic. Chop the onion into coarse pieces and press the garlic with one side of the knife until the garlic clove is broken.

Place canned whole tomatoes in the bottom of an oven dish. Put onions and garlic on top. Sprinkle with olive oil and salt.

Place in the middle of the oven for about 30 minutes.
Meanwhile, boil lentils soft in plenty of water.

When the tomatoes are ready in the oven: mix with cream, water, stock cubes, sugar/honey and grated lemon peel. Bring to a boil. Season with salt and pepper.

Roast the lentils in oil and a pinch of salt in a frying pan until crispy.

Serve the soup with lentils, feta cheese, and a pinch of thyme if needed. Enjoy with good bread!

Rely on your food emissions

Budget the CO2 for your food on the One Planet board of the WWF website. There are also more recipes and a lot of inspiration.

Vegetarian Taco Pie with Beluga Lentils (5 Servings)

Ingredients:
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2 dl graham flour
2 dl of wheat flour
0.5 teaspoon salt
1 deciliter of rapeseed oil
2 tablespoons herbal milk drink

pie filling
2 dL of dried beluga lenses, or 2 dL of dried green lentils
2 teaspoons cumin
1 teaspoon paprika powder
1 hot pepper
2 garlic cloves
1 dl frozen corn (canned corn works well, too)
3 tablespoons tomato paste
0.5 vegetable broth cube

topping
2 dl fresh cream or fresh oats
1 large roasted pepper in a jar
1 teaspoon oleic sambal
2 dl of shredded cheese
1 tomato

do this:
Heat the oven to 200 degrees.
Boil white lentils in plenty of water until soft, about 25-30 minutes. Pour the water and leave to cool.

Make the pie crust: Mix flour and salt. Turn on the oil and milk drink and mix well. Press with your hands into a small lump and then press it into a round mould. Cut the dough with a fork and pre-bake the pie crust in the lower part of the oven for about 5 minutes.

Make the filling: Heat a frying pan with oil. Fry cumin and paprika powder in oil.

Chop the hot pepper and garlic and fry with spices until soft. Turn on the lentils and corn and fry them. Add tomato paste and maybe a little water if you need to dilute it a bit. It should be more like a mess than a sauce. Deflate into a broth cube.

Mix the fresh cream with roasted peppers and sambal oleic.

Put the lentil mixture in the pie crust and beat over the sweet pepper. Sprinkle with grated cheese. Put tomato slices on top.

Bake in the middle of the oven for 20 minutes.

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