Live LAGOM

picture of store cupboard

One of the hiding places…

It probably says something worrying about me that the phrase Live LAGOM runs through my head to the tune of Ricky Martin’s Living La Vida Loca. Every time I think of it. And I’m going to think about it a lot this year. What am I on about? LAGOM originates as a Swedish phrase Lagom är bäst, meaning the right amount is best. Think Goldilocks and the Three Bears, it’s the porridge that was “just right”, not too big, not too small, not too hot, not too cold, not too sweet, not too salty. It’s a concept that IKEA are keen for us all to embrace. Enjoying all that life has to offer but in moderation, by living sustainably and looking after the planet as you do.

I’ve been chosen to take part in the IKEA Live LAGOM challenge, joining another 249 households across Britain who are all hoping to reduce waste, save money, energy and water, and live healthier and more sustainable lives. We’ve each been given a budget to spend on IKEA products that will help us on this journey, enabling us to make changes, some small, some larger, in how we live. It’s going to be challenging, interesting and hopefully inspirational being part of this project.

My first thought, when approached about this, was but I already do all that. Don’t I? I recycle, I use low energy bulbs, I’m fanatical about food waste, I turn the lights off when I leave rooms, turn off electrical items not in use, monitor my water use, surely there’s not much else I can do? Oh but there is. Much, much more. I live in a 200 years old stone cottage. It’s grade 2 listed so I’m restricted in what I can do externally – no double glazing allowed – but that doesn’t mean I can’t reduce the draughts by adding internal blinds to all those windows. I have a mix of stone and wooden floors that can get a tad chilly underfoot, so that’s rugs added to the list. My scented geraniums that come in for winter and go out for summer – self watering pots with wheels – immediate benefits for all concerned – me not giving myself a hernia lifting the pots, the plants getting the RIGHT amount of water.

And what about my behaviour? What can I change? I have a confession to make. I hoard. Food. Paper. Books. Stuff. Time to let some of it go. My resolutions for this year have all been about simplifying. Starting with the food thing. I’m an unabashed food fanatic. I write about it, make it, eat it – I even work in a food related area – I’m the Sustainable Food City coordinator for Liverpool and I blog and tweet as Grab Your Spoon, as well making and selling my own preserves under the same name. So I have cupboards. Full of spices, sugars, exotic ingredients, types of flour, pastas, pulses etc. You rock up to my house with an army in tow? I’ll feed you. No problem. Except there is a problem. I really can’t see the spelt wheat for the self-raising flour. I have NO idea what is in my cupboards. They are crammed. This means I regularly re-buy things that I already own. I make a guess when shopping as to whether or not I have turmeric. Turns out I do. Three unopened packets of it, that aren’t going to get used up before the potency of the ground spice dissipates. This is NOT cool. Bring on the stackable glass jars from IKEA that are going to help me organise my pantry. Lists are going to be made. Labels will be printed. And I WILL have order. Same of course goes for the fridge, the freezer and the slidy drawers in my tiny kitchen. Described as functional chaos, I’d like the kitchen to be a bit more functional and a bit less chaotic. I’ll deal with the books, the paper and the other stuff afterwards. One step at a time, and this kitchen is going to be a big step. Upside, inside out, I’m living La Vida LAGOM….

Butternutty Soup

So here we are on the 3rd January 2016. It’s a grey, wet and frankly miserable day. The festivities are over, the tree is taken down, decorations tidied away and it’s back to work or school for many of us tomorrow. Cheering up food is required. Something tasty, bright and warming. Soup should fit that bill, and I have had a butternut squash kicking about the kitchen for the past two weeks that needs using up.

I’m taking part in an Ikea challenge – to Live LAGOM – which is all about simplifying your life, reducing waste and being more sustainable in all your activities. One of things I’ve put down as a personal challenge is to manage my store cupboards better. I’m convinced I was a starving peasant in a former life as I regularly overstock my pantry, secure in the knowledge that I can, if required, feed an army at short notice. However, as that army doesn’t rock up with the frequency I think it should, I end up with full cupboards and an occasional *cough* duplication of items because I can’t actually find anything in them…

With that laudable intent in mind, I spent a merry morning turning out two pantry shelves, listing everything I had, relabelling jars & chucking out things from 2008. Oops. I’ve got lots of odds and sods – some desiccated coconut, not enough for a cake; various small quantities of lentils; lots of bits of pasta; and a fine selection of nuts including unsalted cashews, pine nuts and hazelnuts. I do hate waste so I’m determined to make some meals using up these scraps.

Back to the butternut squash and the warming soup that’s so sorely needed. I don’t think I’m being particularly original in this combination of butternut squash, cashews and coconut but by gum it makes a yummy soup! Please forgive the slightly random measurements, this soup was rather chucked together, so you may need to adjust quantities to suit your own taste. I’ve also realised that I’ve created a vegan recipe, by accident not design, but one that fits nicely into January’s Veganuary theme for a few folk.

Butternutty soup

1 medium butternut squash

1 tbsp olive oil

3 cloves of garlic

1 tsp dried thyme

1 medium onion

1 tbsp olive oil

1 tsp dried chilli flakes

2 dsp desiccated coconut

a handful of unsalted cashews (or peanuts)

1 litre veg stock

Cut up butternut squash into 2 inch or so chunks – skin and all, but remove the seeds & fibre from the centre. Toss in a baking tray with 1 tbsp of oil, thyme and three slightly crushed but not peeled garlic cloves. Place in a medium hot oven – GM5/160 fan/ 180C and roast for 25 to 30 minutes until the squash is tender. Leave til cool enough to handle, then remove skin from butternut squash pieces and squeeze out the roasted garlic.

Meantime, roughly chop the onion. Add 1 tbsp of oil to a heavy based pan, heat gently and then add the onion. Keep the heat low and cook onions til soft and translucent. Add the chilli flakes and stir well. Add the butternut squash, garlic, coconut and cashews. Pour the hot veg stock into the vegetable baking tray to rinse out any lingering flavours and decant into the soup pan. Give everything a good stir and bring to a gentle simmer for about 15 minutes. Take off the heat, let it cool slightly before blending into a rich creamy soup. Taste and adjust seasoning if needed – salt/ pepper/ pinch of cayenne if it needs more heat etc. Serve garnished with more cashews.

Soup in preparation

Vegetables cooking before stock added

Picture of butternutty soup

Butternutty Soup