Spend 5 days feeding yourself with $2.25 a day – the New Zealand equivalent of the extreme poverty line.
To give a glimpse into the lives of 1.4 billion people who have no choice but to live below the line every day – and who have to make $2.25 cover a lot more than food
Live Below the Line is a campaign that’s changing the way people think about poverty – and making a huge difference – by challenging everyday people to live on the equivalent of the extreme poverty line for 5 days.
So a meal for $2.25NZD? Doesn’t sound like much but when you do the figures and work out what it would cost a family of 4 (at this rate) for a week, three meals a day – you are looking at $189 per week. This doesn’t include cleaning products, personal bits and pieces, nappies, formula, kids snacks or wine! BOY has it become expensive to live these days. I complain about the cost of living and I have a good job, I send my youngest to daycare (so I can work), run a gas guzzling car and find money for takeaway coffees and sushi lunches. What about those who, for whatever reason aren’t so fortunate? Life I imagine is pretty tough. And they are not eating three meals a day. Tearfund approached us to help come up with a recipe for $2.25 that would appear in Tear Funds Live Below The Line Cookbook and help those who take up the challenge to get some recipe ideas. My idea is hardly a new concept, its a staple food all over India. However, it’s cheap, nutritious, delicious and easy. Dahl – basically it’s curried lentils made with enough liquid to produce a thick soup like consistency. Eat it with rotis, nann bread or even toast. Add your own spin on it and add chopped spinach, carrots, potatoes – or peas – it’s extremely versatile. Vanessa
If you are taking up the challenge to spend 5 days feeding yourself with $2.25 a day and need some recipe ideas check out Tear Funds Live Below The Line Cookbook
- 1 cup red split lentils, rinsed
- 1 teaspoon ground turmeric (optional)
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, crushed
- 2 tsp mild curry powder
- 1 x 400 g can reduced-salt chopped tomatoes
- ½ cup coriander leaves, to serve
- ½ cup low-fat natural yoghurt, to serve
- Place the rinsed lentils, and turmeric in a saucepan.
- Add enough water to cover the lentils by 3 cm.
- Bring to the boil over medium heat and cook for 45 minutes, or until lentils are tender.
- Heat the oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until the onion is soft.
- Add the curry powder and cook for 1 minute, until fragrant.
- Stir in the tomatoes and ½ cup of water and simmer for 5 minutes.
- Add the cooked lentils and a further cup of water to the tomato mixture.
- Simmer for 5 minutes, to warm through.
- Stir in chopped coriander.
- Serve with a dollop of yoghurt.