WE FEED THE WORLD is a film about food and globalisation, fishermen and farmers, long-distance lorry drivers and high-powered corporate executives, the flow of goods and cash flow–a film about scarcity amid plenty. With its unforgettable images, the film provides insight into the production of our food and answers the question what world hunger has to do with us .
Interviewed are not only fishermen, farmers, agronomists, biologists and the UN’s Jean Ziegler, but also the director of production at Pioneer, the world’s largest seed company, as well as Peter Brabeck, Chairman and CEO of Nestlé International, the largest food company in the world.
* I have to say I cried when chickens were killed, that was not only scary but very sad… and people wonder why I don’t eat meat, and CEO of Nestlé International all I have to say is OMG.
2 15 - 16 ounce cans garbanzo beans (chickpeas), rinsed and drained
3 cups chopped roma tomatoes (1 pound tomatoes)
1 cup shredded carrots (2 medium)
1 medium cucumber, halved lengthwise and thinly sliced
1/2 of a medium red onion, very thinly sliced
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup plain low-fat yogurt
3 pita bread rounds
1. In a large bowl combine garbanzo beans, tomatoes, carrots, cucumber, and red onion. In a screw-top jar combine lemon peel, lemon juice, oil, cumin, curry powder, salt, and black pepper. Cover and shake well. Pour over salad mixture; toss to combine.
2. Serve with yogurt and pita wedges
1 cup cherry or grape tomatoes, quartered
4 ounces fresh mozzarella cheese, cubed
1 cup coarsely chopped cucumber
3/4 cup mixed spring salad greens
1/4 cup fresh basil leaves
2 tablespoons chopped green onion (1)
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 largewhole wheat pita bread rounds, halved crosswise
Large soft lettuce leaves (such as butterhead, Boston, or bibb)
1. In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, green onion, vinegar, oil, salt, and pepper.
2. Line insides of pita halves with lettuce leaves. Spoon tomato mixture into pitas. If desired, wrap each pita in plastic wrap and chill for up to 2 hours before serving.
Nutrition Facts (Caprese Salad Pita Pockets)
Servings Per Recipe 4, cal. (kcal) 348
Pre-run: banana, spinach, peaches, and watermelon! It was a little rich, so I blended some ice in afterwards.
What a treat! #Soulfood #SuperSalad #Lunch @EternalAbundance
#raw #vegan #livefood #bioavailable #microgreens #miso #quinoa #sesame #ginger #hempoil #avocado @e3live
HOLY SHIT. this looks so good!
This looks so delicious. I want it!
These Vegan Overnight Oat Parfaits are the perfect breakfast food for your weekend detox. Learn how to make your own here.
Those with a sweet tooth understand the cravings that arrive, especially around night time. After a day of hard work, we all want to go home and open up that pint of ice cream. I keep boxes of frozen blueberries in the freezer and that instantly satisfies my cravings. This means I never use ice in my smoothies!
Blueberry, Mango & Banana Delight
2 generous handfuls of blueberry
3 small slices of mango
1 whole banana
Stay cool, kid.
Perfectly poached eggs :)
My overnight oatmeal ingredients:
Blueberries raw 1/3 cup
Organic White Chia Seed, 2 Tbsp
Steel Cut Oats, 1/2 cup
Maple Sugar , 2 tsp
Unsweetend Almond Milk, 1 cup
Cinnamon, ground, 1 tsp
Organic Ground Flaxseed 1 tbsp
Mix together in a bowl and place in fridge overnight.
Steel Cut Oats, 1/4 cup
Walnuts, 1/4 cup
Dark Muscovado Sugar, 2 tsb
add overnight oatmeal
Preheat oven to 180 C. Combine everything, drop with spoon onto a baking sheet. Bake for 10-12 minutes.
How to make flax egg
1 tablespoon ground flax seeds
2 - 3 tablespoons water
In a small bowl, add flax meal followed by water (not water followed by flax), stirring as you go. Place the bowl of eggs in the refrigerator for a minimum of 15 minutes.
Number of servings: 8
Per serving: 98 calories
I will share recipe :)