Reducetarian Eating with Poh

19-03-2024

Something that we’re loving at the moment in cooking is the shift towards ethical consumption, environmental sustainability, and culinary innovation in Melbourne’s food scene. We’re lucky to have some wonderful recipes from everyone’s favourite MasterChef, Poh. Today’s menu is focused on Reducetarian Eating, which is basically a movement for those who don’t want to go fully vegan or vegetarian but are conscious on what they eat and the impact it has on the environment.

We love this as it perfectly aligns with our own values at Arden when it comes to sustainability. We believe that smart, sustainable living should be enjoyed by everyone – and shouldn’t cost the earth. There is no reason why this can’t be carried to other areas of our life, like cooking and trying to go veg a few more times each week.

Entertaining and enjoying the great outdoors has never been easier than in our award winning Aspire home, Milan. The appeal of the Milan is obvious at first glance but you soon realise that elegance also lies in the detail. The living area opens out to a generous sun court, which doubles as an additional outdoor lounge area. It’s the ideal setting for a coffee in the sun or Suzi’s fresh beetroot & chickpea salad. Once the evening begins to cool, you can shuffle inside to join the kids in the snug home theatre. And with Autumn upon us, now is the time really enjoy those beautiful sunny nights.

SUZI’S FRESH BEETROOT & CHICKPEA SALAD

Inspired by her stylist’s lunch one day, Poh loves the colour of this delicious vegetarian recipe, and we have to agree it’s a beautiful looking and tasting dish!

Salad

3‒4 small to medium beetroots
1 x 400g tin chickpeas, drained and rinsed
1⁄₂ continental cucumber, quartered lengthways and sliced into 5mm pieces
1 cup rocket or baby spinach leaves
1⁄₄ cup (60g) sunflower seeds

Dressing

1⁄₄ cup (60ml) white balsamic vinegar
2 tablespoons olive oil
1⁄₂ teaspoon ground cumin (optional)
1⁄₂ teaspoon salt or to taste
1⁄₄ teaspoon sugar

We recommend disposable gloves for this recipe, otherwise you’ll end up with pink hands!

Let’s get cooking!

Wearing disposable gloves to protect your hands from staining, peel the beetroots and grate coarsely.

Shake the dressing ingredients in a small glass jar until emulsified and the salt and sugar have dissolved.

Combine all the salad ingredients in a large mixing bowl just before serving, add the dressing, toss gently with two spoons and serve.

Overall, reducetarian eating represents a pragmatic approach to sustainable living, offering a pathway for individuals to make meaningful changes to their dietary habits that align with broader goals of environmental protection, health improvement, and ethical consumption. Arden loves this approach, and we think our homes are also a perfect example of how you can make changes in building a better future with our all-electric and solar powered homes, at no extra cost. This forms part of our mission to make sustainable living accessible to everyone, without breaking the budget.

To download the full Home Made cookbook click here, or to visit an Arden display click here

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