by Karen Longo — Nutritionist and Nutrition Consultant, Korin
The World Food Day is celebrated every year on October 16, the data Food and Agriculture Organization of the United Nations (FAO) was founded in 1945.
This date is a reminder for the world to tackle the global hunger crisis, and an opportunity to discuss issues such as hunger, food production chain, access to quality food in sufficient quantity for people throughout the world, and the need for a healthy diet for each individual and the planet.
The first time this date was celebrated was in 1981. Since then, every year different issues related to food are chosen to be addressed during the World Food Day.
All selected issues lead us into a reflection on the global food situation, from its production to its access by the population, and on how people feed.
“Leave no one behind” is the theme of WFD 2023.
Hundreds of events and initiatives gather governments, cities, companies, media, adult and young people to call their attention to the hunger problem and promote effective actions that guarantee a future for the food, people and planet.
In this context, when we look to the future and think about foods that can ensure true health for the human beings and the planet, it is crucial to value the farming methods that have been used to produce food in all sectors.
Conventional farming and animal production systems have been causing irreversible impacts on soil health, water contamination and especially human health, as farm workers are affected more aggressively due to their regular contact with the chemical substances used in these systems.
The Nature Farming method states that it is only by respecting the laws of nature that we can produce food which promote true health and prosperity for consumers and producers.
More than solving the hunger crisis on a large scale and increase productivity, it is important to promote actions to create awareness about the value of agricultural and animal production without the use of toxic substances and respecting animal welfare. This is a way to expand and support practices that guarantee good production conditions and long-term, true health for the entire population.
That is because food produced according to Nature Farming principles have higher levels of nutrients and bioactive compounds that promote true health, besides preserving the health of the soil, water and farm workers.
To celebrate the importance of this date, which reminds us to expand awareness and take actions regarding our daily eating choices to promote true health by eating foods that nourish and respect the laws of nature, what about preparing a delicious rustic Paella?
This traditional dish originated from Spain has gained international recognition. It was very useful for farmers who prepared the items they had on hand for lunch during their work hours: rice, olive oil, salt and the “paella”, which originally was the pan it was served in. At lunch time, they used it to cook all meat and vegetables they had available.
Here is a suggested recipe of a more than special rustic Paella, as well as a healthy and refreshing dessert for this spring season:
KORIN RUSTIC PAELLA
- 600 g Korin organic chicken liver
- 600 g Korin Boa Pedida (Good Choice) boneless drumsticks/thighs cut into cubes
- 500 g Korin chicken sausage with herbs
- 250 g bacon cut into cubes
- 3 tablespoons olive oil
- 2 chopped onions
- 1 chopped aji amarillo pepper (without seeds)
- 8 chopped garlic cloves
- Turmeric to taste
- ½ red bell pepper cut into cubes
- ½ green bell pepper cut into cubes
- ½ yellow bell pepper cut into cubes
- 400 g Korin organic rice
- 150 g frozen fresh peas
- 3 Korin organic eggs boiled and sliced
- Chopped parsley
- Salt and pepper to taste
In a “paella” or large frying pan (32 cm diameter), put the olive oil.
Then, cook the bacon, organic chicken liver, chicken drumsticks/thighs, chicken sausage, onion, aji amarillo pepper and garlic until golden brown.
Stew them over medium heat and add the rice and turmeric. Mix well and add the bell peppers.
Cover it with the cooking broth and gradually add more broth if needed.
Check the salt and pepper. When the rice is almost cooked add the frozen peas and mix it.
Cover it with aluminum foil for 5 minutes. Add parsley to taste, garnish it with the boiled eggs, and serve it.
KORIN ORGANIC CHIA SAGO WITH GRAPE JUICE AND HIBISCUS TEA
- 2 cups (tea) organic grape juice
- 2 cups (tea) hibiscus tea
- 8 tablespoons Korin organic chia seeds
- Cinnamon powder to taste
First, prepare the hibiscus tea by adding 1 dessert spoon hibiscus to 2 cups (tea) of boiling water and let it infuse for 5 minutes. Then strain and wait to cool.
Mix the hibiscus tea with the grape juice, cinnamon powder and organic chia seeds.
Distribute it in 4 glasses and cool it in the refrigerator for 12 hours, until reaching the desired consistency.