How to Live Below the Line | The Gourmand & Gourmet

How to Live Below the Line

You probably didn’t think twice about forking out $4 for a coffee this morning, but what if that $4 was all you had to feed yourself for two entire days? That’s a budget that wouldn’t even stretch to an instant brew. Unfortunately, that’s reality for many people around the world. Live Below the Line, an annual Oaktree campaign, is all about raising awareness of extreme poverty and the funds to end it. To help, they want you to give up that morning coffee and live on $2 a day for five days from May 4-8. Sounds like an impossible challenge? Sure, it’s tough, but with strictly planned meals, a few hunger pains and the odd caffeine withdrawal, it can be done. Buy in bulk at the start of the week and you’ll be off to a good start. $10 can be stretched pretty far if you know how. An even better idea is to get some friends involved too. You’ll have more money and so, more food. Plus, you’ll be able to raise more funds and lean on each other when hanger kicks in. If not eating for a cause for a change sounds like something you want to get involved in, hit up the Live Below the Line website to register. We’ve even round up some budget-approved recipes to help you out.

Cherry Ripe Oatmeal

Serves 2
  • 1 cup oats
  • 2 cups water
  • 2 tbsp cherry jam
  • 50gms dark chocolate, chopped
Place oats and water in a pot and bring to the boil. Once boiling, turn down the heat and stir the mixture as it simmers. Simmer until it reaches desired consistency. Add jam and chocolate.

Potato Omelette

  • 10g butter
  • 1/2 brown onion, peeled & finely sliced
  • 1 large potato, scrubbed and finely sliced
  • 2 eggs
  1. Melt butter in a small frying pan and add onion. Cook over a medium heat, stirring, until the onion is soft and golden brown.
  2. Add potatoes and a few tablespoons of water. Cover and cook, stirring occasionally, until the potato is soft.
  3. Mix the eggs together with a pinch of salt in a small bowl then pour over the potato mixture. Gently stir so the egg gets well distributed under the potato and smooth the top.
  4. Cook for a few minutes until the egg at the sides looks set then pop the whole thing under a hot grill and cook until the top is set all the way through and the omelette looks a little puffy.

Pumpkin Risotto

Serves 2
  • 1 cup on chopped pumpkin
  • 200gms rice
  • 1/2 brown onion, diced
  • 1 litre of vegetable stock (from cubes)
  • 2 tsp vegetable oil
  • Salt to taste
  1. Preheat the oven to 200°C. Place pumpkin on a lined baking tray with salt to taste. Roast until tender.
  2. Meanwhile, place water and stock cube in a pot. Bring to the boil leave to simmer.
  3. In a fry pan, saute onion with vegetable oil until onions are translucent.
  4. Add in rice and stir for 1 minute before adding a ladle full of stock. When the liquid is absorbed, add another ladle of stock.
  5. Continue this process until the rice is cooked and risotto reaches a porridge like consistency.
  6. Add pumpkin.

Spiced Chickpeas with Cauliflower

  • 1 tbsn olive oil
  • 100g cauliflower florettes
  • 1/2 can chickpeas, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli flakes
  1. Heat oil in a small frying pan and cook cauliflower over a medium high heat until starting to brown.
  2. Add remaining ingredients and continue to cook, stirring for a couple of minutes or until chickpeas are hot and everything smells fragrant.
Helping Oaktree make a difference in the lives of those living in poverty is worth a few hanger pains, right? Click here to register.