Cowspiracy: The Sustainability Secret

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Cowspiracy: The Sustainability Secret
Cowspiracy: The Sustainability Secret

Watching the first 10 minutes from this documentary I quickly recognised myself in Kin Anderson’s words when he describes himself as being an “environmentally conscious person”. According to him, he always watches his water usage (having extremely quick showers), makes his own compost, recycles his waste, cycles everywhere, and many other things he believes would help to save the planet.

However, he wasn’t convinced that he was doing enough and, digging up for alternatives, he discovered that animal agriculture is the number one cause of environmental destruction at the moment. So a better solution would be going vegan, following a 100% plant based diet.

Cowspiracy: The Sustainability Secret is a very informative documentary and makes you rethink your meat consumption. I’m not vegan, not even vegetarian, but I do think about the environment and how I can do my best to help save it – you know, being a good boy/girl scout: “leave the planet better than you found it“. I’m not sure yet if I would change my diet right way to such a restrict model, but I reduced my meat consumption for at least some time now. Having it only for a maximum of one meal a day, and also avoiding dairy products (because, after all, milk comes from cows :P).

I know is not that much, but we need to start somewhere, right?

I’ll leave you now with their official trailer (the full documentary is available on Netflix).

Oopsie bread | Low Carb Bread #10

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Another day I was wondering why this bread is called Oopsie bread

But then as I was making it, I noticed the recipe is so simple that you just beat some eggs and, at the end, your reaction can only be “Oopsie, I got some bread”!

Bad jokes aside, you may have heard other names for this famous low carb bread, such as cloud bread, zero carb bread, and flatbread.

The name itself doesn’t matter, what is important here is to know that such simple recipe exists and deserves a try!
It’s also possible to freeze them; I do it every now and then and it works beautifully.

Ingredients
  • 3 eggs
  • 120 grams of cream cheese
  • ½ teaspoon of psyllium husk powder
  • ½ teaspoon of baking powder
  • A pinch of salt
Directions
  1. Separate the egg whites from the egg yolks, placing them in two different bowls.
  2. Whip egg whites with a pinch of salt until very stiff. You know it’s ready when you are able to turn the bowl upside down without the egg whites moving.
  3. In another bowl, mix egg yolks and cream cheese. Then add psyllium husk powder and baking powder.
  4. Gently fold the egg whites into the egg yolk mix, trying to keep the air in the egg whites.
  5. On a baking tray covered with parchment paper, pour the mix making 6 large circles.
  6. Bake it at 150C (300F) for 25 minutes or until golden. ⏰
  7. It’s DONE! 🎉

Loved this recipe?
I have also published several other recipes of bread; and if you like video recipes there is nearly 100 of them available on my YouTube channel – Yum Nibbles!

Kuroneko Ramen Noodle Bar | Sutherland

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Kuroneko Ramen Noodle Bar is one of my favourite local spots in the Sutherland Shire. I simply love their dishes, always packed with flavour and with an amazing presentation. They remind me a lot those family-owned restaurants I visited in Tokyo and Kyoto.

They serve a huge range of traditional Japanese dishes, such as ramen, udon and rice bowls. All equally delicious. Interestingly enough, aside from serving all this traditional Japanese goodness, they are very creative and open minded. A few months ago they decided to provide a new noodle option to their customers: shirataki.

In case your are not familiar, shirataki noodles are gluten-free and super low carb noodles, with less than 2 grams of carbs per 100g. Amazing, don’t you think? Of course, I had to try it out.

My order

I’ve decided to try my ramen with shirataki noodles and Hubby got a traditional Udon.

  • Mine: Tonkotsu ramen – pork belly chashu, soft boiled egg, spring onions, wood ear mushroom, and shirataki noodles.
  • Hubby: Kara-age Chicken Udon – served in a bonito and shitake mushroom broth.
  • Side of pork gyoza to share
Tonkotsu ramen: pork belly chashu, soft boiled egg, spring onions, wood ear mushroom, and shirataki noodles.
Tonkotsu ramen: pork belly chashu, soft boiled egg, spring onions, wood ear mushroom, and shirataki noodles.
Kara-age Chicken Udon: served in a bonito and shitake mushroom broth.
Kara-age Chicken Udon: served in a bonito and shitake mushroom broth.
Pork gyoza
Pork gyoza

I don’t know about you, but I simply LOVE ❤️ Ramen. I’m crazy about the broth, and honestly don’t care much about the noodle. Actually, I often feel it is too much, and I end up leaving some in the bowl so I have enough space for the broth.

Having said that, shirataki noodles were perfect! They are super light, don’t add any different or unauthentic flavour to the dish, and I finally managed to eat a whole bowl of yummy ramen. 🙂

Regarding Hubby’s Udon, he loved it. The broth was perfect, noodles firm enough and the fried chicken to die for. About the gyozas, perfectly sized portion and incredibly delicious.

If you happen to live in the Shire, or maybe just touristing around, this place definitely deserves your visit!
Totally recommended:⭐️⭐️⭐️⭐️⭐️

Kuroneko Ramen Noodle Bar
4/720 Old Princes Hwy, Sutherland NSW 2232
More information: www.facebook.com/KuronekoRamen

Zucchini and ricotta lasagna • Healthy meals #1

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What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.

Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂

Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆

And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!

Ingredients
  • 3 medium zucchinis, sliced
  • 500 grams of minced beef
  • ½ medium onion, chopped
  • 1 tablespoon of minced garlic
  • 2 cups of tomato sauce
  • Salt and black pepper to taste
  • 1 cup of ricotta cheese
  • ¼ cup of parmesan cheese, grated
Directions
  1. First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
  2. Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
    This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
  3. Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
    Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
  4. Now, let’s assemble this beauty!
    Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
  5. Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
  6. Bake it for 40 minutes at 180C (356F). ⏰
  7. It’s DONE! 🎉
    Let it rest for 10 minutes before serving.

Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂

Eddie’s Lebanese Eatery | Mortdale | Restaurant review

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Middle-Eastern is one of my favourite cuisines.

I simply love all their flavours, aromas, and textures.
I feel like every dish has something special, like a cosy feeling that hugs you after each bite.

So that was my overall feeling while having such an amazing lunch at Eddie’s Lebanese Eatery, in Mortdale, south of Sydney.

Authentic Lebanese food, packed with flavour, and almost impossible to stop eating.

My order

When the subject is Middle-Eastern food, I can honestly say hubby and I are a bit greedy. 😝

That is why we decided, at the occasion, to order a platter and a dish to share.
Our choices were:

  • Vegetarian mixed platter: hommous, baba ganoush, tabouli, falafel, chargrilled eggplant, cheese sambousik and spinach triangle.
  • Shawarma: silvers of beef marinated with onion, tomato, balsamic vinegar, olive oil, mixed herbs and spices, served with tahini sauce and rice.
Vegetarian mixed platter: hommous, baba ganoush, tabouli, falafel, chargrilled eggplant, cheese sambousik and spinach triangle.
Vegetarian mixed platter: hommous, baba ganoush, tabouli, falafel, chargrilled eggplant, cheese sambousik and spinach triangle.
Shawarma: silvers of beef marinated with onion, tomato, balsamic vinegar, olive oil, mixed herbs and spices, served with tahini sauce.
Shawarma: silvers of beef marinated with onion, tomato, balsamic vinegar, olive oil, mixed herbs and spices, served with tahini sauce.

Every single element in those two dishes was outstanding!
As the MasterChef judges like to say: “cooked to perfection!

I believe it was the best baba ganoush I’ve ever had; falafel was moist inside and super crunchy on the outside.

Something new for me was the two pastries served in the mixed platter (one filled with cheese and the other with spinach), which were, as you imagine, simply delicious.

Another great surprise was the Shawarma dish.

I was expecting that kind of meat you get from a spit, but this one was more like slowly cooked meat.
Super moist, falling apart, well-seasoned and yum!

Eddie’s Lebanese Eatery
35 Morts Rd, Mortdale NSW 2223
More information: www.eddieslebaneseeatery.com.au