Cooking techniques applied to vegetables and fruits (preparation, peeling, cutting...)
80% of our diet should consist of plant-based foods. Even if our diet were to include this proportion, it's essential that the balance and selection of these fruits and vegetables be well-balanced, considering fiber, starches, cellulose, vitamins, proteins…
The sheer number of options is as overwhelming as it is disheartening! Pesticide-laden produce is harvested too early, before it's ripe, and stored in cold storage—often more negative than positive temperatures—for several weeks. Fruits and vegetables come from all over the world to satisfy our needs, whether fresh, frozen, or canned. Seasons no longer exist because the earth is round, and a few hours and tons of kerosene are all it takes to get tomatoes, bananas, pineapples, peas, strawberries, asparagus, and much more to your local shop, year-round. These fruits and vegetables, of which we should be eating 10 a day, are grown in greenhouses, hydroponically, sprayed with nutrients and fertilizers, and all look alike, uniformly sized like little soldiers.
The organic label and the Label Rouge are guarantees that, unfortunately, have not yet proven themselves. French production represents a ridiculously small percentage, and we have to import organic products from countries that don't all have the same organic legislation (EEC or non-EEC), which puts us in a happy no man's land of organic plant products, making the consumer a gullible consumer.
Here are a few tips: If possible, buy your fruits and vegetables individually rather than in bags, and don't hesitate to visit your local greengrocer, pick your own produce at a farm, or join a community-supported agriculture (CSA) program. There are increasingly more alternatives to supermarkets! Only buy what you need and, above all, enjoy produce while it's in season!
Delicious vegetarian recipes that will please all taste buds.
