A more Conscious approach to Food, Farming and Food preparation;
The Vegan approach to food consciousness has changed the way everyone, even the carnivorous spectrum of humanity view food, farming and production standards.
From the chemicals used on food such as pesticides, or the materials used in the cooking process such as non-stick compounds, we are becoming more discerning as a population, of what we eat and the processes used to prepare and cook with.
Looking across the proportion of people that check every ingredient they consume, the vegan population have one of the highest proportions of discerning consumers amongst their pool, similarly to how devout Jews would check for Kosher, or Muslims would Halal, there is an ethical or spiritual inclination to their intent. This rise in consciousness of consumer demands, across the food industry, has lead to a movement of individuals, herbivore, omnivore and carnivore, to question and look at all the ingredients they are buying and putting into their temples/bodies/vessels, in particular, how their food is grown, harvested, processed, cooked and consumed, from what is sprayed on them as they grow, to what they are served in/on at the table.
Pursuit of perfection through purity of Ingredients;
The Vegan commitment to avoiding meat products and their arguments for this approach has at the same time put a spotlight on a topic meat consumers can’t and haven’t ignored with more of them becoming conscious of their food sources, even though they have not given up meat. The Vegan ethical arguments have raised the consciousness of debate of this topic across the board and across a wide spectrum of society, but at its most potent this has sown seeds at ground level where people are actively seeking purer more natural forms of food production and consumption.
Equally that isn’t to say all Vegan food is natural or good for us, there are many ‘commercial’ factors and trends which have seen synthetic ingredients being passed as vegan, or indeed plant based foods which aren’t as healthy, a growing focus on seed oils and the inflammation they cause is one example. So a focus on natural is something that transgresses food choices and dietary requirements.
The huge uptake in organic food at large, but also niche products such as raw milk are driving a higher investment in people questioning and researching other legislated food policy, such as fortified flour, refined sugar and fluoridation of water, people across all walks of life are now questioning and actively seeking out purer, cleaners food sources, to these eagle-eyed foodies a pure and ethical food source has become the primary mantra. This mantra has seemingly come from a growing awareness of the need to forensically inspect ingredients in food, with the general public really taking this to heart in a manner that we didn’t experience in the 80s and 90s in comparison. In our Punjabi households both maternal and paternal grandmothers were vegan or vegetarian, our grandfathers were not, it was a common but not hard rule that Punjabi families would have this ‘dietary characteristic’ in their families, the females would generally harmonise around a plant-based diet whereas the males would generally eat meat, though the females would often prepare both, but only partake in plant based dishes like those served in the holy places. or as we prepare them for you in the V-Giyan™ kitchen!
Aiming for Harmony using natural Cooking methods and materials;
Concentrating on what is going into our bodies and a sharp increase into researching toxicity sources in food, has lead the dietary ambitions of individuals to focus on the processes being used to prepare food as well as the substances used to grow, and the ingredients in food itself. The material properties of the vessels we cook with are known to have an impact on the food prepared within them, many people are now consciously avoiding aluminium, Teflon/non-stick and plastics, choosing instead to invest in natural materials like cast iron, copper, stainless steel, glass and wood, which are being preferred to non-stick pans, man-made compounds and alloys such as aluminium. This move towards eliminating any toxic materials from the kitchen environment, is the same direction that the V-Giyan team are also moving in.
Recently in the 23rd January Edition of V-Giyan Digest, we covered the beginning of our move to all metal pans in the V-Giyan kitchen, and we are delighted to be able to say that now all our cooking pots, pans and vessels in the cooking process are of cast iron, or stainless steel. All plastics have been removed from the preparation and heated cooking processes, with glass chopping boards and wooden/metal utensils being used for preparation too. Now all plastic/man-made fridge/freezer containers are being swapped out for glass/other appropriate natural materials over the next couple of months.
The kitchen is becoming increasingly conscious, and as all the containers for storing ingredients are swapped out, we will keep you updated to let you know what the next item is as we strive for what we have come to term, ‘Kitchen Consciousness’. Pure Ingredients, clean processes, spectacular Punjabi food!
The V-Giyan™ Conscious Kitchen : Creating Punjabi food you can enjoy daily;
What do you think, have you seen this pattern, do you disagree with it?, or do you think there are other factors and trends in play?
Do you have practices that you use in your kitchen’s at home which you would like to see all your food prepared to? Send us your suggestions in the comments below and if it is something the team haven’t considered yet we will add it to your plans and send you a 10% off voucher for your collaboration, we greatly appreciate your feedback in achieving these new benchmarks and hopefully encouraging more conscious kitchen, farm and eating habits across the board!
Ready to dive into our conscious friendly menu? Start by exploring our delicious menu and then placing a next day delivery.
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