The lunch box

Press, 17 April 1980, Page 21

The lunch box

If your jwork is away from homel-.it is often difficult to find wholesome, organically-grown food to eat. The ' vegetables an fruits you grow belong as part of the :better foods you need at every meal s put “your garden” in your lunch- box. The sandwich is the traditional centre of the lunch box. First, it is important to bake your own bread or buy bread that is made . from 100 per . cent wholemeal. Commercial white breads have very little nutritional value. Choose two or three dif-i ferent kinds of fruit- for your lunch. . Fruit is nourishing and refreshing ideal for lunches. Utilise vegetables like carrots and celery. For a change of pace, pack salads. Sprout salads are compact and hearty. Put in a couplfe of kinds of sprouts too. For example lucerne sprouts, lentil sprouts arid sliced cucumber. Some; other ideas are potato salad, wh o 1 e-wheat macaroni salad, tossed salrid, coleslaw, carroteraisin salad, and fruit salad..-’

The thermos is an area in which the organic lunch-packer can stop a factory of distract a construction crew. During a break, when thermoses are open and the smell of cofa .fee is in the air, from your corner coms the aroma of steaming barley soup. Ideas for the thermos: Soups, teas, fruit juices, milk, and blender concoctions such as this sample: two and a half cups of raw milk, one banana, J cup shredded coconut, two tablespoons peanut butter, } cup wheat germ, one tablespoon honey (added while the blender is on). The most important part of packing a good lunch is providing for snacks. Here is a mixture that you can snack on any time: 1 part raisins, 1 part currants, two parts sunflower seeds, I part nuts (almonds, cashews), 4 part dried fruit (apricots, apples), a sprinkle of sesame seeds, a sprinkle of dried coconut. This will give you plenty of nourishment and win come converts too and may be varied to suit individual tastes.