We’ve been a bit busy recently and haven’t been able to blog about this dire situation but Jonathon Porritt wrote this one, which pretty much sums up exactly how we feel about it. Reproduced here with his permission. Thanks Jonathon.
Things go from bad to worse on the renewable energy front.
1. Even those who are accustomed to George Osborne’s hostility to the renewables industry were astonished by his announcement in the Budget on Wednesday that renewable energy would no longer be exempt from the Climate Change Levy – this being one of the measures the Government uses to discourage the use of fossil fuels! This will cost the industry £3.9bn between now and 2018. Shares in renewable energy companies plunged.
Picking up the Meat Free Mondays mantle this week is Sam from our design team. He’s sharing his recipe for an aromatic classic – Malaysian Noodle Soup. Here’s what he has to say about this recipe:
I freaking love this dish, it’s probably my favourite thing to eat and it’s relatively easy to make.
This recipe can probably serve four people, I’ve only ever made it for two and then we inevitably come back for seconds… Last time I checked, ingredients cost roughly £12.
As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.
Another great recipe from Jodie to celebrate Meat Free Monday.
“This recipe is for one of my favourites, Thai Green curry. It’s hard to find vegan Thai pastes as so many of them contain fish sauce, but its super quick to make a homemade paste yourself. I like this dish served with brown rice, but you can have it with white rice or even noodles. Just bear in mind cooking times when making them alongside the sauce. You can also make extra paste if you wish and freeze it in an ice cube tray, then you can just add the cubes to the dish from frozen. You can even use the paste for Thai soups.”
Here’s a letter we wrote to the Green Party, thought it might be of interest to contextualise our Labour donation.
Hello everyone,
To say this has been an interesting, even challenging week, would be an understatement. We’ve had a lot of response to our support for Labour and I think to many people it’s been either hard to understand or misunderstood. I wanted to try and explain that better here. Continue reading “A letter to Green Party supporters”
Who would have believed that the humble beetroot would be recognised as a super food?
Beetroot’s deep, overpoweringly red juice has earned it the reputation as the most bossy of vegetables.
Although the leaves have always been eaten, historically the beet root was generally used medicinally for a range of ailments, including fevers, constipation and skin problems.
Beetroot is a good source of iron and folate (naturally occuring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More info on the NHS Choices website.
This week’s recipe from Jodie is a classic filo parcel. Give it a go and enjoy a Meat Free Monday (or super food Sunday!)
This blog is about answers to the big questions - how will we keep the lights on, what kind of cars will we drive (will we drive?) and how will we feed ourselves - in a post oil world, and a world where we can't afford to keep burning things and throwing things away. Energy, Transport and Food are the three big issues.
We’ve been a bit busy recently and haven’t been able to blog about this dire situation but Jonathon Porritt wrote this one, which pretty much sums up exactly how we feel about it. Reproduced here with his permission. Thanks Jonathon.
Another classic from the 
Picking up the 
As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.
Another great recipe from Jodie to celebrate Meat Free Monday.
This week we’ve got a Meat Free Monday recipe from another member of staff at Ecotricity – this time it’s from Pay as You Go Assistant Hannah. 
Who would have believed that the humble beetroot would be recognised as a super food?
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