Last Thursday, in collaboration with PRSC, we hosted a Food & Film Night. A massive thank you to everyone who came out, braving the cold, to eat wholesome food and watch FED UP with us. We hope what the movie shared about sugar, the food industry and metabolic diseases has inspired you to either make changes for yourself, or spread the word that growing and cooking our own food can liberate us in so many ways.
We promised a hand out of links and information relating to the night – including James’ Hoppin’ Johns recipe – and so FED UP info sheet, and also below on this page, in case you prefer it that way.
Relating to the Film
FedUpmovie.com – the official website.
Loads of resources on The Issue page. Here are some of our favourites:
- Good Food On A Tight Budget (pdf)
- 30 Healthy Food Habits To Share With Your Kids (Buzzfeed article)
- Healthy recipes from UltraWellness
And a list of all the experts, should you wish to follow their work here: http://fedupmovie.com/#/page/about-the-film?scrollTo=experts
A couple of extra links of our own
Relating to the Food
1 ½ cups dried black-eyed beans
2 teaspoons olive oil
1 yellow onion +
2-3 spring onions
2 bell peppers (I used red and green but whatever you like)
3 sticks of celery
2-3 chipotle peppers in adobo sauce (or 1-2 tsp Tabasco Chipotle sauce.)
2-3 cloves of garlic
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon ground black pepper
2 bay leaves
¼ teaspoon salt
3 cups of vegetable stock
Rinse the black-eyed beans in a sieve or colander then move to a medium container and cover them with a couple inches of water. Let them soak overnight or for at least 6 hours. After they have soaked, drain the peas and set aside for cooking.
Chop up the onion, bell peppers, and celery. Using a large pot, warm up the olive oil over medium heat. Add the onion and sauté until it starts to brown in some places, about 5 minutes. Add the bell peppers and celery and cook until they get a little soft, about 3 minutes. Take the chipotle peppers and scrape out the seeds. These can be quite spicy, so taking out the seeds helps you keep that heat to a minimum (If you prefer it hot then keep some or all of the seeds in). If you can’t find the peppers in adobo (sauce of garlic, vinegar, paprika) then you can use 1-2 tsp of Tabasco Chipotle sauce (to taste) in their place. Chop up the chipotles and dice up the garlic real fine. Add both to the pot and stir it up. Add the thyme, oregano, paprika, black pepper, bay leaves, and salt and cook for 30 seconds. Toss in the drained black-eyed beans and the stock and bring it to a simmer.
Let it simmer uncovered until the beans are tender (about 30 minutes). If you start running out of stock before those are ready, add a little more stock or water. If the beans are tender and you’ve still got too much stock in there, just drain some off. The beans should thicken the stock as it simmers and reduces.
Serve this seasonal standard over your favorite kind of rice, topped with some chopped spring onions, and with a side of greens for extra luck! I like to use long brown rice and kale for greens but whatever you have is fine. You can even use vinegar based hot sauce (like Tabasco) on it and take it to another level.
You’ll find other recipes, including those for eating on a budget on the Fox + Monkey blog.
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