“Mona, you’re better than Jamie Oliver, xxx”,
“mona make a reciepe book haha mona’s meals”
“Your kitchen looks about as good as my bum.”
I thought I’d start documenting stuff in form of a blog.
I’ve read this article called ‘Battle for humanity nearly lost: global food supply deliberately engineered to end life, not nourish it’ via Live Free Live Natural, an independent blog on natural food, gardening, DIY, herbal medicine and spirituality.
It describes how the food supply today is designed intentionally to end human life, rather than nourish it. I would definitely say that there are many, many temptations out there to cut our lives short in exchange for foods that satisfy our instant gratification.
Nothing good comes easily - a burger from a cow that was raised in double-speed, force fed cheap corn instead of waiting for grass to grow, and slaughtered in a even quicker and inhumane way will carry all the stress hormones and effects of bacterialised digestive tracts within the meat that we eat. But in the moment of hunger, when a burger shop flashes its neon lights at us, our desires easily take over our beliefs and knowledge.
Hormones can do some bizarre things to us - the fine line between sanity and insanity can be easily manipulated by drugs and other stimulation. So when our food contains minimal but significant amounts of chemicals that can alter our state of mind, it is easily the greatest control over the human population.
There are two types of ’chemicals’ that can affect us humans negatively via food consumption - firstly the stress hormone mentioned above: studies have shown that when there is a stressed and non-stressed condition for animals before they are slaughtered, there is a correlation between the fear-induced animal meat eaters and developing diseases such as cardiac problems, impotency and general fatigue. Stress is not only an external emotion or way people behave, but it is an internal reaction to the envrionment. The happier the animals, the happier the meat. Yet finding the happy meat is becoming a challenge for many, as mass-consumption through instantly gratifying quick meals are encouraged for economic growth for food manufacturers.
The other chemical I want to mention here are metals such as mercury and lead. These are often found in vitamin supplements and dietary herbs, for no reason. Even in our breakfast cereal, these heavy metals are included. For reliable data visit: http://labs.naturalnews.com/Index.html
Recently it was also found that breads served by chains such as Subway contain a ‘yoga mattress chemical’ called Azodicarbonamide, also known as the E number E927. For bread it is used as a flour bleaching agent and improving agent, and it ultimately improves the gas retention of dough and elasticity of bakery products.
The US and Canada permits the use of it in foods for up to 45ppm, but in Europe and Australia it is banned. Although a WHO study claims that it demonstrated ‘low acute toxicity’ when tested on mammals, a chemical that is used for the ‘expansion of a wide range of polymers, including polyvinyl chloride, polyolefins, and natural and synthetic rubbers’, has no place in our foods and bodies.
To conclude, there obviously are far too many things out there that we are not aware of, or are not made aware of. The easiest way to avoid nasty unnatural ingredients is by simply cooking your own food, or even going as far as growing your own food. One day when I don’t live in a shared flat or house, I will have my own vegetable patch and herb pots - fingers crossed.
Brixton market finds on a Sunday - much better value than supermarkets! And you’ll always find some interesting fruits and vegetables that you have no idea how to cook… e.g., the white sweet potato
Fried egg on toast. Avocado with salt, pepper, olive oil and balsamic vinegar. Chilli caramelised onions. Smoothie bowl (spinach, apple, pineapple juice) with a bit of raspberry jam and mixed seeds.
Recently I’ve been thinking about where this blog is going, and what’s next on the agenda for improving my cooking skills and doing something with it.
The most successful food blogs and such have a underlying theme to it, may it be the type of cuisine, or certain ingredients they use etc.
But you’ve really got to be confident in what you exhibit and talk about. For example, vegan food. It seems to be quite a big trend suddenly, and everyone shouts about “clean eating”. I see why veganism is great and that, but if my iPhone doesn’t even recognize it as a real word, maybe it’s more a preference over lifestyle. And those who follow it and hashtag it and buy smoothie diet packs - I wonder if it’s a preference, lifestyle, or a trend. Because let’s be honest, I am so not ditching cheese. Ever. I agree with the concept of veganism but cheese is too close to my heart and mouth and fridge to give up. Then again, I am not an expert in cheese either.
So I keep floating around in all my interests and likes. I wonder if it’s a bad thing not to know what exactly I associate myself with, and that I can’t pick a few things that are very me.
If I was to make this blog “successful”, perhaps it would be best to get more followers. And for that, I may be best off keeping to a theme and develop my own style. But until I figure out what that is, I will keep cooking at my own pace, whatever I want, and will share it for those who want to see and for myself to keep a record. That’s really that all this blog is about. My love for photography and food.
Okonomiyaki - お好み焼き
Basically a Japanese savoury pancake - I’ve made it with tiny shrimps, some greens, a bit of kimchi and obviously the standard toppings of Japanese mayo, sauce and bonito flakes. Super easy to make, and you can mix in anything you fancy. No meat this time!
After bacon for breakfast and burgers for lunch, a clean meal was in need…
Avocado spread on toast with broccoli, raw carrots and cheese on the side
Avocado spread is mixed with garlic powder, black pepper, salt and a couple of pinches of poppyseed, to make it crunchier.
Topped with pine nuts and other seeds like sunflower and sesame.
Cripsy pork belly
Rubbed in olive oil, rosemary and salt & pepper before roasting for at least 2 and a half hours…
Couscous, boiled spinach and salad on the side.