My food for the week, with the addition of ...
My team's spices of choice.
An unlimited amount of salt.
My vegetable reward - 170g Spring Onions
One clove of garlic
Which each day for the seven days equates to -
- this!!
With the addition of ONE spring onion and 1/7 of a clove of garlic.
What would you make each day with this?
My fundraising page is HERE, or you can click on the photo on the top of the sidebar. A massive thank you to everyone that has made a donation in the run up to Ration Challenge Week, there is only just over a week left now.
Over this weekend I will be planning my menu ... and checking on here for any suggestions that you might leave for me.
Sue xx
Very sobering to see your nutrition for one day laid out like that.
ReplyDeleteIt really is when it's done this way isn't it. Hopefully it will seem better when I take a few days ingredients and whizz them up into actual things ... hummus, kidney bean pate, dahl etc ... and then portion them out for the seven days.
DeleteIt really isn't very much, is it? As Jayne says, very sobering. I'd do some sort of curry/spicy stew one day. Maybe some small falafels another. But without lots of veg, it's so hard.
ReplyDeletexx
Funnily enough I'd never considered a stew, but you could make a beany type stew couldn't you, that would be nice. I did briefly consider a chickpea curry but there wouldn't have been many chickpeas in it, maybe still an option though.
DeleteJust shows that I eat way too much food in a week! Yikes! Our world is really skewed.
ReplyDeleteOh it shows we ALL eat far too much food. This will be a good week to reset my snacking habits, which have crept up on me again.
DeleteGood grief - I do hope foraging is allowed!
ReplyDeleteNo foraging is allowed, unless you want to use your foraged items as the 170g vegetable allowance. The reason for this is that around the refugee camps there is rarely anything to forage. Some of the refugees that have been there for many years have developed small gardens in which they grow herbs etc. They do amazing things with what they have.
DeleteNot much choice there. It would be great if you could forage, but somehow I think that might not be allowed.
ReplyDeleteGod bless.
You've got it in one ... no foraging allowed.
DeleteYou can keep those green onions going by putting them in a jar or glass of water. Enough to cover the roots, they will continue to grow as you snip the greens for seasoning.
ReplyDeleteYou've obviously been looking into my fridge, as that is exactly how I store my bought spring onions. It keeps them beautifully fresh and crisp doesn't it.
DeleteGosh it looks so sparce doesn't it. I thought of a kind of chilli con carne using the red kidney beans and a few lentils served on rice. I would be panicking by now!
ReplyDeleteThat's sounds pretty good, as long as I could have it with LOTS of rice ... which shouldn't be a problem with the amount I've got here ... that would be fine. BUT I've just noticed we don't have any chilli with our spice choices this year. I guess Paprika con Carne would work though :-)
DeleteGoodness me, that is some challenge. I love chickpeas, kidney beans and lentils but I'd struggle without the mountain of fruit I graze through each week. Good luck. xxx
ReplyDeleteAre there any restrictions on how you can cook, e.g. time restrictions, or hob only etc.? I’m thinking that the reality of cooking in a camp would be very different to most of our kitchens, and whether that is part of the challenge or not? It’s very sobering to see what is considered sufficient for people to "live" on...
ReplyDelete