All posts tagged: sprouts

New Banksy mural with presumed environmental message sprouts beside a cropped tree in London

New Banksy mural with presumed environmental message sprouts beside a cropped tree in London

[ad_1] A view shows a detail of a new mural attributed to the British artist Banksy in north London, Britain, on March 18, 2024. TOBY MELVILLE / REUTERS A new Banksy mural drew crowds to a London street on Monday, March 19, even before the elusive graffiti artist confirmed that the work was his. The artwork in the Finsbury Park neighborhood covers the wall of a four-story residential building and shows a small figure holding a pressure hose beside a large cherry tree. Green paint has been sprayed across the wall, replicating the absent leaves of the tree, which has been severely pruned in a technique known as pollarding. Banksy claimed the work by posting before and after photos of the location on his official Instagram account. The new attraction drew a stream of onlookers who took photos and snapped selfies. Many discerned an environmental message in the vibrant green artwork, which appeared on Sunday – St. Patrick’s Day. Former Labour Party leader Jeremy Corbyn, who represents the area in Parliament, said the work “makes …

Nigel Slater’s recipe for brussels sprouts, miso and pickled ginger | Vegetables

[ad_1] Put 190g of brown sushi rice in a large bowl, fill with warm water, then move your fingers through the rice until the water is cloudy. Drain and repeat. Cover with water again and set aside for 20 minutes. Wash and trim 750g of brussels sprouts, then cut each one in half. Put 2 heaped tbsp of light miso paste in a mixing bowl, stir in 2 tbsp of rice vinegar to make a paste, then toss the sprouts in, turning them over to coat as best you can. Transfer the rice to a deep saucepan, fill with water to about 5cm above the rice, add ½ a tsp of salt, then bring to the boil. Lower the heat so that the rice simmers and cover tightly with a lid. Leave to cook for about 20 minutes, then remove from the heat and set aside without removing the lid. Finely chop 3 slim spring onions. Warm 2 tbsp of vegetable or groundnut oil in a shallow pan over a moderate heat, then add the …

Leftover Sprouts? Use Them To Make This Delicious Five-Minute Pesto

Leftover Sprouts? Use Them To Make This Delicious Five-Minute Pesto

[ad_1] Now that Christmas has passed, if you’re anything like me, you’ll be spending the next few days tucking into leftovers from the big day and making increasingly ridiculous sandwiches to nibble through. However, one thing I’ve never been able to get on board with is sprouts in a sandwich. As much as I am a huge proponent of Silly Christmas Sarnies, even I have to draw a line somewhere. Imagine my absolute glee when I found Myriad Recipes on TikTok and their inventive approach to leftover sprouts in the form of… pesto! @myriadrecipes Leftover Brussels Sprout Pesto ???? | 7 Days of Brussels Sprout Recipes ???? This is definitely one of the riskier recipes in this 7 day series. I personally love it, but it might not be everyone’s cup of tea ???????? For the other episodes in this series, you really don’t have to like sprouts to enjoy the dishes, however, for this one I think you actually have to like them ???? The reason I say this is because the flavour of …

Brevel sprouts .5M to develop microalgae-based alternative proteins

Brevel sprouts $18.5M to develop microalgae-based alternative proteins

[ad_1] Microalgae is everywhere, it seems. It’s being used as a way to replace fossil fuels and is used in cosmetics and pharmaceuticals and as a food source. It’s a substantial market, too, expected to be valued at $25.4 billion by 2033. Brevel, a Tel Aviv–based company, is developing microalgae into an alternative protein and today announced $18.5 million in seed funding. Founded in 2016 by three brothers, Yonatan Golan, Matan Golan and Ido Golan, Brevel developed a proprietary technology that combines fermentation and light to make a protein from microalgae that is sold to food companies as a powder for use in plant-based products. The company claims the protein is “the most sustainable on earth” and can be considered a “ghost protein” because it doesn’t affect the flavor, color or taste of foods and therefore can be used in a wide variety of food applications. In addition, that method helps the company achieve cost parity with plant-based proteins like pea and soy because it can generate co-products alongside the protein, including functional lipids and pigments, …