Sustainable Cookbook

The food choices we make every day can positively impact our health and the Planet’s natural ecosystems, since healthy food choices are also Planet-friendly choices.

But how can we know how to eat healthy and sustainably? The SU-EATABLE LIFE sustainable cookbook guides us in choosing and preparing a variety of tasty dishes, rich in nutritional properties, sometimes curious and particular, and with a small impact on the environment. Try them all, selecting them based on their seasonality!

Plus, here are 5 top tips developed by the SU-EATABLE LIFE experts for a tasty, healthy and sustainable diet.

  1. We can make positive changes by favouring plant-based foods over animal-based foods. Eating a diet full of a range of fruit and veg, whole grains, nuts and legumes is a great way to ensure you’re eating in a healthy and climate-friendly way.
  2. Eat red meat only as a treat. It can be lovely to indulge in beef, lamb, pork and processed meat, but they have a large impact on our health and on the earth if we eat too much. Aim for no more than one portion a week.
  3. Eat protein from plants. There are lots of great sources of protein from plants that you probably already eat! Beans, lentils, peas, legumes like chickpeas are versatile and sustainable. They also have the added benefit of being high in fibre and nutrients.
  4. Eat a variety of foods. Among animal-based food, poultry and fish have a lower impact on the Planet than red meat, meaning you can eat them up to three times a week and still be doing your bit for the environment. You should aim to eat eggs and cheese up to twice a week.
  5. Make sure your food is tasty. Indulge yourself with herbs and spices, and explore the full range of available veg, legumes and whole grains. Boost your soup and salads with seeds and nuts and eat seasonal fruit as snack. Use vegetable oil for cooking and open your eyes when shopping for food - discover local food and seasonal varieties and use them in many inviting recipes.
Paccheri pasta with julienned courgettes, mint and sheep's milk cheese
07/15/2021

Paccheri pasta with julienned courgettes, mint and sheep's milk cheese

Summer

A fresh and easy-to-make 
summer pasta dish.

Orecchiette pasta with sun-dried tomatoes, walnuts and carrot purée
06/03/2021

Orecchiette pasta with sun-dried tomatoes, walnuts and carrot purée

SpringSummerAutumnWinter

A sweet and delicate 
pasta dish.

Summer salad with spelt, chicken, vegetables and peaches
06/01/2021

Summer salad with spelt, chicken, vegetables and peaches

Summer

A colourful, creative 
and sustainable salad.

Aubergine and swordfish roulade with rosemary
06/01/2021

Aubergine and swordfish roulade with rosemary

Summer

Mediterranean 
flavoured wraps.

Turkey escalope in sweet and sour sauce with new potatoes
06/01/2021

Turkey escalope in sweet and sour sauce with new potatoes

Spring

A delicious and sustainable 
main dish.

Roast chicken with braised carrots
06/01/2021

Roast chicken with braised carrots

SpringSummerAutumnWinter

A healthy, sustainable and 
light recipe.

Brown rice, chickpea, pesto and feta cheese salad
06/01/2021

Brown rice, chickpea, pesto and feta cheese salad

Summer

An original and tasty version
of a classic summer rice salad.

Baby spinach, vegetable, rice, egg, sprout and seed salad
06/01/2021

Baby spinach, vegetable, rice, egg, sprout and seed salad

Summer

A fresh recipe 
for complete nutrition.

Turkey and fruit salad with an olive kefir dressing
06/01/2021

Turkey and fruit salad with an olive kefir dressing

Summer

A sustainable twist 
on the classic Caesar salad.

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