Food Day Favorites

I totally missed posting about World Food Day. And National Food Day. Ugh. But that doesn't mean I wasn't celebrating! Indeed, I was using the five steps of the GROW Method and continue to incorporate those ideas into my culinary pursuits.

Oxfam America GROW campaign has created some awesome Pinterest boards to help me with these efforts (well, not just me,  but everybody, I suppose). I thought I'd share some of my favorite ideas from the Oxfam GROW Method Pinterest page to help you incorporate the GROW Method into your own cooking style.

No-Bake Chocolate Biscuit Cake

Quick Whole Food Lunches

Honey and Soy Glazed Steak with Mango-Chili Salsa

Vegetable Tart

Poached Pears in Puff Pastry (say that three times fast)

Sauteed Kale with Red Onions and Garlic

Brussels Sprouts with Cranberries, Gorgonzola, Pecans, and Balsamic Vinegar

You can check out the rest of the Oxfam GROW Method Pinterest boards here (I highly recommend a follow!). Happy pinning and eating!

How the GROW Method Works

As I've mentioned, the Oxfam America GROW Method is a simple way to help folks like you and me make the global food system more fair. The GROW Method follows five principles to achieve this: Save Food, Support, Cook Smart, Seasonal, and Less.

Just like the above graphic shows, there are easy ways to help promote a fair food system from your own kitchen. Reduce the amount of waste your create, buy from small/independent producers, cut down on water and energy use, buy food that's in season (or better yet... grow your own!), and eat less meat and dairy on occasion to reduce greenhouse gas.

The below publication offers some more ideas from the GROW Method. Take a look, if you'd like.

Open publication - Free publishing

I'll be sharing more tips with you leading up to World Food Day on October 16. Stay tuned!

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.