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June’s Green Food Fix

REV's tips to a cleaner diet

At REV, we believe that the ethos of the food we consume should align with the ethos of the clothing that we wear, as well as taste divine, of course. Today, we are celebrating Sustainable Gastronomy Day; a day designed to encourage discussion regarding how we can reduce the environmental impact of our dining experiences.  We have called upon several renowned sustainable chefs and food bloggers; Carlos Dorado, Lu Mielville and Hailey Macklin, to disclose some of their tips and opinions on the topic of green cuisine.

Carlos Dorado – Chef and founder of ‘The Lunch Box’

 

 

Situated in Wynwood, Miami, The Lunch Box is a colourful and diverse ‘zero-waste’ restaurant, serving aesthetically pleasing, neo-traditional dishes made from locally purchased ingredients.  The trendy eatery was founded by chef Carlos Dorado and his wife Kaleigh in 2015.  The pair’s passion for sustainability led them to incorporate various eco innovations, such as replacing glasses with reusable mason jars and sourcing tables and chairs from antique shops, as well as renouncing plastic in all its forms.

 

 

What inspired you to start ‘The Lunchbox’ ?

 

When I moved to the US from Europe my body struggled a lot due to the over processed and un-natural ways food is grown, raised and created here. I started preparing my own meals and found using organic, healthy and local ingredients made a huge difference in my diet. Once I found my passion for cooking I realized there was a huge void for fast-casual organic and eco-friendly restaurants which is when I decided to create The Lunchbox. We Rotate the menu seasonally in order to keep things fresh, exciting and work with the environment rather than against it.

 

What is your favourite sustainable ingredient and why ?

 

My favourite sustainable ingredient is coconut milk. Coconuts grow in abundance and they are rich in nutrition and can be used in a wide variety of raw and cooked dishes. Its a great substitute for conventional milk as it allows us to make things dairy-free.

What obstacles did you face when starting a zero-waste restaurant ?

 

In the beginning we were faced with every possible obstacle due to the limited knowledge of what a ‘zero-waste’ restaurant was. We had to set standards and educate our suppliers, staff and customers on what ‘zero-waste’ required. It has been an uphill battle but we truly believe that we have made an impact on the industry at least in Miami.

 

Do you think that there is scope for mass chains to go ‘zero-waste’ or will is the concept  limited to independent restaurants ? 

 

I think that environmentally friendly practices is something that everyone will have to establish as the standard or there simply will not be a future for any business.

 

 

Haley Macklin – @PlantBasedWildlings

 

 

Australian-based Haley Macklin, also known as plantbasedwildlings, advocates embracing a natural, plant-based diet by sharing recipes through her blog and YouTube channel, as well as her Instagram. A personal favorite of REV’s, the Silken Tofu In Kaffir Lime Broth – see below.

What inspired you to start blogging about healthy eating ?

 

I was always raised to be mindful of my food choices. My Mum went organic when I was born – and 30 years ago this was quite uncommon. Whilst I rebelled in my teen years and early 20s, a shift back towards conscious food choices was inevitable; and it was the inspiration from others that drove me to share my own journey, particularly as a mother who was going against the grain, so to speak, by raising the plant-based child.

 

 

Do you feel like there has been a shift in people’s perceptions of veganism recently ?

 

Absolutely – you only need to read the statistics on vegan diets to see that it’s growing significantly. We live in an age when anything that is made with animal products can be made plant based, and with a touch of a button you have access to all the latest and most up to date research from around the world on the benefits of a balanced plant-based diet

 

 

 

Do you have any advice for those starting a vegan diet ?

 

Do your research on plant-based diets, ensure you have a source of vitamin B12 and D, combine the correct foods for all the essential amino acids (grains + legumes), eat a diet that is varied (use ‘Dr Michael Gregers Daily Dozen’ as a guideline for the first few months).  It is also important to remember to have compassion for those that are perhaps unaware of the impact of their food choices. Lead by example, for your actions speak louder than your words.

 

Can you share any tips to make home cooking more sustainable ?

 

Cooking local, in season produce is one of the biggest ways you can reduce your food footprint and make your cooking sustainable; even better if it’s from your own garden ! With dry goods, I buy from bulk shops to reduce waste. The other thing I try to do is make as much as possible from scratch – nut cheeses and milks, baked goods, dips etc. These are always more delicious (and healthy) than store-bought alternatives.

 

Lu Mieville - Nutritionist / Health Coach 

 

Health Coach, development chef and winnable ‘food stylist’ Lu Mieville is a believer in ‘real food for everyone.’  Her passion for creating unique, plant-based meals is displayed across her bright Instagram feeds @foodie_reel, where she also shares recipes so that followers can re-create her mouthwatering dishes.

What inspired your love for cooking ? 

 

I thank my mother every day for my love of real food, she was born in Argentina and her cooking is a wonderful mix of Argentina’s passion for the perfect produce whilst using the best of British flavours. Growing up marinating, cooking, tasting and experiencing food as a family has led to a lifelong obsession with the good stuff. My earliest memories are of sitting round the kitchen table shelling broad beans listening to my mother and her brother debate the finer points of chimmichurri.

Why do you believe it is important to use organic ingredients ?

 

This is a subject very close to my heart and one that I am passionate about, from lots of angles! I love the ethos behind organic farming.  Most important to me is the conservation & sustainability work that organic farming promotes. Organic farming ensures the preservation of diverse natural habitats for local and indigenous wildlife and produces a better soil quality for greater carbon storing leading to a lower carbon footprint for organic farms.

 

 

Can you share any sustainable meals that are quick and easy to prepare ?

 

New Potatoes and Elderflower – spring potato salad with incredible scents of summer, and mackerel (mackerel season is spring and early summer in the UK and a wonderful source of Omega-3 fatty acids.  Try to source as a whole fish from a fishmonger, they will gut it for you so all you have to do it cook it)