Janet and Emily are revisiting the topic of food waste – since recording the food waste episode both Janet and Emily have really tried to be more conscious of their food waste. They discuss different ways to use your milk before expiry, holding off on your big grocery shop and using up what is in the fridge, and creative ways to eat parts of food that you didn’t think were edible! Food waste can seem overwhelming, but with baby steps in the right direction you will make a difference.
First Segment: Trending Topics
7:21 – 20:35
On this week’s episode, Janet and Emily are looking at the hot topic of food sensitivity tests. An article is circulating saying that food sensitivity tests don’t really have any validity and people are upset by this. Janet and Emily look into the differences between food allergies, sensitivities and intolerances, immune responses to food, as well as naturopaths, dieticians and nutritionists. They also touch on how more and more individuals are becoming more sensitive to foods. Why is this happening? Is it the food we’re eating or is it us? What are your thoughts?
Second Segment: Questions from Listeners
21:52 – 30:11
Mandy asks, “Hello ladies – I am the absolute worst for trying to stay hydrated. Do you have any tips on how I can remind myself to drink more water?”
Kelly asks, “Hi Janet and Emily – I used to use 2% cow’s milk in my smoothies but I have decided to switch it up and try a plant-based milk instead. There’s so many on the market now – Soy, Almond, and Cashew to just name some! What is your favourite plant-based milk and why?”
What’s For Dinner
30:12 – 31:41
Curried Lentil and Squash
Serve with rice, or cauliflower rice, and a dollop of plain yogurt and cilantro if you have some
Cook time for slow cooker 6-8 hours on low or in the pressure cooker try 15 minutes with a natural pressure release. If it needs more time or you want it more pureed than chunky you can put it in again for a little longer.