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Posts Tagged ‘Real Food Challenge’

When it comes up in conversation that I make everything from scratch, including butter, bread, pasta, etc, I often hear, “Oh, well, if I had time for that I would, but I’m so busy.” I must admit, it’s not that I have more hours in the day than everyone else, I have two almost full-time jobs (that’s 2 full-time jobs not 2 jobs that equal 1 full-time job) and write for 4 blogs. I grow some food, can & freeze food in the summer, we sugar our maple trees and keep bees. We don’t have kids running around which saves us time, but I still have to make the best use of my time in order to get things done. Mr Chiots helps out a great deal as well, although since we own a business he spends between 60-80 hours a week working as well. We both work from home, which saves us time commuting and allows us to monitor certain projects during the work day.

I must admit, I love to cook, always have. I enjoy spending time in the kitchen, chopping vegetables, kneading bread, churning butter. Being in the kitchen is usually relaxing for me and it’s a great creative outlet. It’s kind of like gardening, you can let your mind wander while you’re hands do the work. That being said, I don’t have time to spend hours in the kitchen each night, I have to get my blog posts written! Over the years I’ve developed ways to make the most of my time in the kitchen, today I’ll share what works for me. After spending some time cooking you’ll start to develop your own techniques that work well for you.

Cooking from scratch doesn’t mean being a “foodie” and having sun-dried tomatoes, capers, truffles, white wine sauce and pancetta in the pantry. It’s no wonder people buy canned or pre-made items, if they feel “cooking from scratch” equals gourmet meals with all kinds of dishes. There are times when I make gourmet meals with exotic ingredients and many components. Most of the time, in day-to-day life, we focus on eating good quality simple meals consisting of a few ingredients, often all in one dish.

The best way I’ve found to save time in the kitchen is to “Keep it Simple”. Forget what you’ve learned about meal components and what makes a “healthy” meal. Cooking from scratch can be overwhelming if you feel you need to have a meat, a few veggies and a fruit for each meal. When you make meals from scratch you can focus on making nutrient dense foods so you don’t have to be cooking/eating as many different dishes. For example, when I make tomato soup I use my home canned soup (made with tomatoes, celery, onions, parsley) and I add equal parts chicken stock and some butter to the soup (bones stocks add loads of vitamins, minerals, trace elements & nutrients and butter, especially pastured milk butter, adds lots of healthful fats to your meals). I also add spices & herbs, often Italian spices, fresh basil, dried oregano, parsley (herbs also add vitamins, minerals and trace elements). Often I’ll top the soup with some grated raw milk cheese and a side of crusty sourdough bread topped with lots of butter. Because I’m getting so many vitamins & minerals from what’s in the soup (spices, herbs, bone broth, butter, vegetables), I don’t need to add anything to this meal, I’m getting tons of nutrition from one hearty bowlful.

Learning to cook good simple food is a beautiful thing. Realizing that you don’t have to have a meat, two vegetables, a fruit and bread to have a “complete” meal is liberating. It opens the door to creative casseroles, stews loaded with all kinds of goodness or meatless meals that are surprisingly filling and delicious. Learning to put your vegetables/fruits into the main dish saves tons of time. Instead of having chicken with side of rice, peas and carrots, how about making a pot of chicken and rice, with everything in one dish. You save time by cooking everything together, you can add broth and extra spices that add extra nutrients to your food. Not only do you save time by not cooking 4-5 different things and having 4 pots on the stove, you also save money and so much time washing pots! Double or triple that recipe and you’ll save even more time.

“Doubling the Recipe” is another technique I often employ to save time. It doesn’t take much longer to double a batch of soup, to make an extra pan of lasagna, or to double a batch of bread. You can freeze the extras in meal sized portions for your family and have quick meals ready to go on busy days. Spend a lazy Sunday afternoon making 2-3 pots of different kinds of soup and you’ll have a couple weeks worth of lunches or dinners out of the way. Not only will you save time by not having to cook every night, you’ll have quick meals in the freezer ready to go. I often quadruple my bread recipes (generally making 2 double batches) so I have a nice stockpile of bread in the freezer for the summer months when I don’t feel like baking.

Learning to “Creatively Turn Leftovers Into New Dishes” is another great way to save time in the kitchen. If you don’t mind leftovers you could just make up big batches of things and eat on them all week, which we often do for lunches. Dinners often call for something different though, so I try to find ways to be creative with our leftovers. For example, if I decided this week I want roasted chicken and potatoes on Sunday evening, I’ll roast an extra chicken and extra potatoes that evening. I can make a big batch caramelized onions to use with the leftover chicken all week while it’s roasting. I now have a whole chicken, extra potatoes and a big container of caramelized onions to use for future meals during the week. Monday we can have chicken quesadillas, filled with roasted chicken, onions, greens, salsa. Tuesday we can have chicken pizza, pizza topped with chicken, sun dried tomatoes, olives, peppers and onions. Wednesday we can have BBQ chicken sandwiches, topped with onions and cheese with a side of baked potato fries (made from those roasted potatoes). Thursday evening we can have we can enjoy omelets with chopped with potatoes, onions, and cheese. Friday a hearty chicken vegetable soup made from the bones and extra leftover chicken (you can make this any night of the week after you pick the chicken off the bones and freeze it).

Make sure you “Have Fun with Your Food”. Let your kids pick out a new fruit or veggie at the grocery store. Have one night a week called “smorgasboard” make it a meal of all the leftovers in the fridge that need eaten up. We have at times had meals like this made up of: baked beans, fried plantains, pizza, salad, green beans, etc. Make “leftover” pizza, topping your pizza with whatever leftovers you find in the fridge (we’ve had some surprisingly good pizzas topped with odd items). Make it a game and your family with love it.

“Learn to Make Some Quick or On The Go Meals”. When we’re out late and are hungry having a quick meal you can make within 15 minutes of getting home will save you from eating out (plus carrying a few snack whenever you leave home helps as well). Eggs make the perfect quick meal, they’re healthy and they cook up in a flash. Fried or scrambled eggs with some homemade ketchup & toast topped with preserves. How about an English muffin egg sandwiches when you need a portable meal to take with you as you run out the door. And don’t forget about the humble peanut butter & jelly, very delicious, nutritious and portable! We often have tomato soup as a quick meal, or something from the freezer.

Do you have any great time-saving tips to share? How about some creative ways to use up leftovers?

I can also be found over at Chiot’s Run where I blog about organic gardening, local eating, and other weird stuff we do like sugaring maples and keeping bees.

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I thought it would be nice to have a post listing resources for the Real Food Challenge. So I compiled a list of: links from our blogs and other blogs, websites for great shops to buy good stuff from, links to articles and websites that have tons of great info and an extensive book listing including cookbooks and more. Feel free to add any great resources in the comment section. I’ll keep adding links as I find them so keep checking back, the list will only get better!

A few Great Articles & Resources:
Drink that Milk, Eat those Peas – a great article from the Weston A Price foundation on transitioning your family to a healthier diet.
Against the Grain – great info about bread and grain
Mother Earth News Real Food Section – all kinds of good information on real food
Why Butter is Better – a wonderful article from the Weston A Price foundation about enjoying real butter.

How-To/Make Your Own Posts from Chiot’s Run.
Make Your Own: Brown Sugar
Make Your Own: Baking Powder
Make Your Own: Ghee
Make Your Own: Butter
Make Your Own: Preserved Lemons
Make Your Own: Ketchup
Make Your Own: Sauerkraut
Make Your Own: Canned Tomato Soup
Make Your Own: Sourdough Pancakes

A few links from Jennifer’s Blog:
Accepting the Challenge
Incorporating Family and the Challenge
Realities: Grains
Realities: Fruits and Veggies
Realities: Oils
Realities: Milk & Meat
Recipe: Skinless Sweet Potato Skins
Recipes: Yogurt, Cheese, and Whey

Sourdough and Wild Yeast recipes:
Wild Yeast Blog
Northwest Sourdough
Sourdough Recipes from Richard Packham
Make Your Own Sourdough Starter

Baking Artisan Bread:
Upper Crust Bread Recipe & How-To
Quick Artisan Bread
Easy No-Knead Crusty Bread from Mother Earth News
Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread

Cracker Recipes from Jennifer’s link file:
Spelt Everything Crackers
Poppy & Parmesan Cheese Crackers
Sesame Semolina Flatbreads
Lavash Armenian Flatbread

Cooking/Baking Blogs:
Refrigerator Soup: has recipes from many food blogs, great place to find new cooking & food blogs
Smitten Kitchen
Nourishing Days: Nourishing Traditions recipes
Cheese Slave – blog about traditional food, slow food, and food politics
The Nourishing Gourmet – blogging about nourishing food
The Chicken Coop – a great listing of nourishing traditions recipe links
101 Cookbooks – a great resource for vegetarian & vegan recipes.

Cooking with Dried Beans:
Here’s some great info about soaking beans and grains.
The Weston A Price Foundation has a great in depth article on the healthfulness of beans and soaking methods.

How to Make You Own Milk Alternatives:
Making Rice Milk at Home
How to Make Almond Milk at Home

Organic Spices, Teas, Essential Oils, Bulk Ingredients and Non-Toxic Toiletries:
Mountain Rose Herbs

Bulk Nuts, Dried Fruits and other Staples both Organic and Conventional:
Nuts Online (contact me (Susy) and I can get you a 10% off coupon)

Finding Local and Non-Local Sources for Food from Small Growers/Producers including Farmer’s Markets:
Local Harvest
Eat Wild
find local sources of grass-fed meats
Eat Well Guide – type in your zip code to find local sources for healthy food

Places to find information on food, food safety, food legislation, etc:
Weston A Price Foundation – a wealth of information on healthy food.
Organic Consumers Association – information on processed foods, companies, and food legislation
Union of Concerned Scientists – great article on CAFO meats
Real Milk Campaign

Great Cookbooks:



For the More Adventurous/Advanced Cooks:

For More Reading about Food:

Other Great Reading:

Do you have any great resources to add?

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Are you joining the Real Food Challenge? Want to add the button to your blog sidebar, or use the badge a blog post about the challenge? We’ve had several requests so here it is, in two sizes. You can right click on the images and “save image as” then upload it to your blog to use in blog posts. If you want a button in your sidebar that links back to the Real Food Challenge here at Not Dabbling, simply copy and paste the code below the button. You can adjust the size of the button to fit your sidebar by changing the “width” to the width allowed in your sidebar.

<a href="https://notdabblinginnormal.wordpress.com/2010/03/01/lets-get-real-food-challenge-starts-today/"><img src="https://notdabblinginnormal.files.wordpress.com/2010/02/real_food_challenge_small1.png" alt="" title="real_food_challenge_small" width="252" class="alignnone size-full wp-image-4992" /></a>

<a href="https://notdabblinginnormal.wordpress.com/2010/03/01/lets-get-real-food-challenge-starts-today/"><img src="https://notdabblinginnormal.files.wordpress.com/2010/02/real_food_challenge_large1.png" alt="" title="real_food_challenge_large" width="499" class="alignnone size-full wp-image-4881" /></a>

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Well here it is already…March 1!  Today is the day that we are going to make month long changes towards more ‘real food’ in our diets.

When I first posted about this personal challenge after watching ‘Food Inc.’ I never could have imagined the interest and enthusiasm that you all would come here with!  I must say you have blown me away…seriously you guys rock!

So now its time to begin our little adventure…

We want to emphasize that everyone can get involved. We’re welcoming everyone into the challenge from fast food junkies to hard core granolas. Set your goals low or set them high, just set a goal. Your goal can be to give up soda for a healthier alternative like tea, or perhaps you want to make one meal from scratch each week. Maybe you’ve always thought about eating oatmeal every morning instead of cereal, or maybe you just want to learn to make a killer loaf of homemade bread.  There are no hard and fast rules here, it is up to you to determine for yourself and your family what changes you want to make.

And we don’t just want to hear about your successes (which we certainly do) but we also want to hear what doesn’t work.  Share what things are the hardest along with those that have proved easy.  We want the food to be real but we also want the dialog to be just as real. Join us, it should be an interesting month!

So here are a few things we have in store for you…

Giveaways, we will have them weekly throughout the month.  So make sure you link up and comment often!

Link Parties,  each Monday we will put a way for you to link your blog posts here so we can all go and check in on each others experiences with the challenge

Recipes, we will have lots of those for you to try and would love to hear yours too.

Blog Roll, on our sidebar we will list all those that have decided to join us this month!

Let’s get this challenge rolling!

Here is our first Real Food Link Party…please join us!

Link to any posts you have that deal specifically with the food challenge.

This will remain open until Thursday morning March 4th

Click here to enter your link and view the entire list of entered links…

Join us, it should be an interesting month!

We would love to know…What are your goals for the Real Food Challenge?

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“Though food is basic, it has become just another service. Shopping at a supermarket, the buyer is dependent upon the limitations of modern agriculture. Supermarket produce is often mediocre – bland and travel worn. The airplane, the truck, and the train have made it possible to soothe cosmopolitan palates with almost any food, regardless of the season.”

-Robert Kourick

Today we thought we’d kick-off the Real Food Challenge by sharing some photos of our refrigerators. A bit scary – YES!

Here at Chiot’s Run my fridge is full of raw milk, homemade canned items and made-from scratch items. You’ll rarely find something with any printing on it, unless it’s a bottle I’ve saved and am reusing. As I start the Real Food Challenge I’ll be trying to eat more seasonal items, so I think during the month of March it will be full of butternut squash ravioli, pumpkin soup, fresh local mushrooms and winter greens, eggs from the farm and hopefully some other interesting things I can find at the market.

If you click on the photo above it will take you to my Flickr page, I have notes on the photo so when you mouse over it you can see what all the items are.

I thought about the quote above when I was cleaning out my fridge a while ago. I noticed that just about everything inside was sourced locally. Even my milk comes from only a few miles away, fresh from the cow the day after it’s milked. The last couple years our diets have gone from: a healthy diet, full of lots of supermarket veggies and fruits to a diet full of organic veggies and fruits mostly local sources. We’ve learning to love seasonal eating, not relying on broccoli for our vegetable of the week.

It’s been a wonderful adventure and I can’t imagine not eating this way. It is a bit of challenge in the beginning and can seem a bit overwhelming, but it gets easier as you find local sources for more things. I actually feel like I spend less time shopping and acquiring my food now that I do it locally and grow some of of my own.

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Susy’s refrigerator amazes me. Down here at Unearthing This Life I was petrified at the aspect of showing off my cold storage. After a good cleaning and a lot of expiration dates I decided that I had things in shape for a few photos. While my view isn’t as impressive, I’m still proud to show off the steps we’re taking toward Real Foods. Anyone can do it by taking little steps.
The Fridge (no, not Perry)
Right now the box is a little more empty than usual. I’ll be doing some shopping on Monday to stock up on local milks and cream for cheeses and butter as well as some fresh local foods if I can locate some. That top right shelf will be off limits during this upcoming month.
Preserves
If worse comes to worst I know I can rely on my sourdough starter, homemade jams, some local milk and eggs. The freezers chock full of last year’s bounty and I’m a leisurely drive away from my favorite butcher and processor.

dairy and bread collage

buttermilk and starters

 Kim here and frankly after seeing the two frigs above I almost turned and ran…you see I didn’t clean my frig for this.  I also have 5 kids so my frig is ALWAYS a wreck.

So I made a little collage to give you a small sampling of what is in there…I left the messy parts off!

 Things that we won’t be giving up. Oranges…my husband has 4+ a day.  My organic not from concentrate lemon juice that I use in my 5+ daily cups of tea…sorry can’t do it!

What’s inside your fridge?

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Making changes for a month will not be easy, I am not going to kid myself…

But making changes for life is my ultimate goal

Yes when I have pondered the last few weeks about the challenge I have been caught up in the nitty-gritty of food.  What to replace what with, how to find a source for that, can I live without this…do I want to.

Today I am talking about not the nuts and bolts but my goals with this challenge.

My Goal is to make meaningful and lifelong changes in my and my families eating habits.

I personally am not very interested in eating real for just a month

I want to eat real, healthy, unprocessed foods for the rest of my life.  I want my kids to know what real food is and seek it out all of their lives.  I want real food to be the real norm here on the farm, for this month and for all time.

I am so excited that I will be starting this journey not alone floundering in the dark but with like-minded people who can share my triumphs and commiserate with my failures.

Those more knowledgable than I that are willing to share their expertise and their experience.

Those less knowledgable than I that give me a reason to share and explore the process.

I guess what I’m really about my wanting to say is…

THANK YOU!

Thank you for joining me on this little adventure that we have titled  the REAL FOOD challenge!

Can’t wait to see you all Monday when we start what could be a life changing challenge!  Let’s Get REAL!

 

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Because I’m stubborn and maybe a little bit of a control freak.

That is why I’ve chosen to take the steps toward a more sustainable lifestyle. Well that and I have a huge appreciation for farmers, nature, and people who think about their actions and how they affect those around them. Perhaps there’s a bit of repentance in there too, for all the stuff I’ve accumulated over the years, or purchased without care that it would be garbage soon enough; for all the 99 cent junk and sale items I picked up just because it was cheap. Real food is so very appealing because of all of my family and friends that have suffered illnesses brought about because of others’ irresponsibility and carelessness. I’ve lost trust in many of our food and care suppliers, because they are Big Businesses looking at the bottom line…but that’s another post.

More than anything I want to prove to myself that I’m capable of getting that much closer to a responsible and more sustainable lifestyle. Will it ever be perfect? Probably not, but that’s the challenge: inching as close as possible without sacrificing too much happiness for our household.

So, you ask, what will we be sacrificing for said happiness?

Dec 16 project

sourdough english muffins

Grains:

  • Packaged bread products – I’ve been baking our own.
  • Premade pasta – I’ll keep a backup supply just in case my experiments don’t turn out well.
  • Boxed cereals – I’ll substitute homemade pancakes and English muffins (both freeze well), eggs, toast, and whole grains.
  • Premade tortillas and wraps – I still need to find a good replacement recipe.
mung sprouts

mung bean sprouts

harvest collage

 Fruits and Vegetables:

  • Tomatoes, cucumbers, peppers and other out-of-season produce not grown locally in greenhouses.
  • Store bought canned items – we’ll rely on last year’s crops that I froze and canned with the exception of tomato paste.
  • Bananas, avocados, kiwi, and other imported items – unless it comes down to scurvy, we’ll be avoiding imported produce.
  • Juice boxes – I will keep one pitcher of juice on hand for the Kid, otherwise we’ll do without.

 
Milk:

  • Cheeses not made within the state of TN – we’ll make our own mozzarella and spreading cheeses.
  • Butter, buttermilk, and yogurt – I’ve been making our own with local milk for some time.

 Meat:

  • All meat products will be sourced from a local butcher/processor.
  • Eggs will come from local sources.
  • Imported nuts – we’ll stick to bulk nuts grown in the Southeast or skip them all together. (Peanut butter will be a challenge)
  • Imported seafood – seafood only caught in USA, avoiding farmed when possible.

 Oils:

  • Canola, peanut, imported olive oil, corn, fancy nut oils – we’ll be sticking with butter, coconut, and California olive oil.

 
IMG_4235

Seasonings, Spices, Sweeteners, Condiments, Leavening products, and Beverages:

  • Vanilla extract, garlic and onion powders, and anything not in whole form – I’ll do as much seasoning with herbs that I dried last year or prepare seasonings from whole product. Chocolate may be the exception here.
  • White sugar, brown sugar, Splenda – molasses, sorghum, demerara sugar, honey (local only)
  • Anything in a plastic bottle – This one will be tough and may have to be withdrawn for Kid and Hubby. I’ll attempt to refine my mayonnaise, make our own salad dressings and mustard.
  • Instant yeast – only if I can master true sourdough bread. I’ll keep baking soda and powder because my baking skills are not the best.
  • Tea – I can brew my own from my mint, lemongrass and ginger (purchased).
  • Coffee – Fair trade if in the budget, non-negotiable; I will have coffee.
  • Wine – Locally made (ran out of homemade last month)

 We don’t keep Kool-aid or sodas, so no sacrifice there. We don’t often buy chips, however we do keep crackers (I will sample several recipes). I can pick up local popcorn as snack item. Desserts will be homemade and restricted to the same measures listed above.

 Okay, don’t panic! I know this list sounds like a lot to give up. There may be things I fall back on. My family may boycott and take emergency hamburger runs into town on occasion. While I have more time than a working parent, if made in larger portions most of the food we’ll rely on will store well. It may take part of my weekend to prepare foods in advance, but it will become a family affair. The Kid will happily assist me with cooking and baking as long as she gets dirty and has the first taste. And is there anything much better that can I teach her than how to feed herself and those she loves and all while being more responsible to Nature?

proof is in the cupcake

Well, what will we get out of it? A sense of pride and accomplishment, knowing that we did it ourselves while snubbing a few Big Businesses along the way. Perhaps we’ll also reduce our footprint a little (and our waistbands). More than anything, I hope that we’ll have a greater appreciation for the food we eat, learn some and teach some, and gain a greater respect for those that keep it Real.

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I’ve always been a cook from scratch kind of girl. I grew up in South America where convenience food was not available. We were excited to get a box of cornflakes several times a year as a “treat”. My mom made just about everything from scratch, so I learned to cook this way. Cakes and brownies never came from a box, cookies never came from a bag, doughnuts were made the night before and raised overnight (and were so delicious), and pizza came from our own oven. I loved oatmeal made from oats in a big tin, never the instant single serve packs, they are too sweet and taste kind of raw to me when I had them. All of our birthday cakes were homemade and decorated lovingly by my mom (and they were AWESOME!).

My mom was also an adventurous cook, she kind of had to be. The grocery store was filled with tropical produce like yucca, plantains, mangoes and guanabanas. She was also fearless, not batting a eye when we had to make paella for a group of 20 coming for a meeting. When someone would bring us a freshly caught 20 lb catfish, my mom would cut it up, send some to the neighbors and cook up the rest. As a result of this, I never was a convenience/processed food kind of a person. This isn’t to say we never bought chips and candy, we ate our share of Pringles and drank a serious amount of Coke. We had a huge garden whenever we were living in the United States growing tons of veggie and spending all summer canning & freezing for winter eating. My dad’s always been a big hunter, so our freezer was always full of venison and other wild game. Part of the reason my parents did is because they couldn’t afford to buy processed food. It was much cheaper to grow your own and make things from scratch.

Mr Chiots on the other hand grew up with in a household where nothing was made from scratch. He ate toaster pastries for breakfast, mac n cheese for lunch, and pizza from the delivery guy for dinner and a vegetable rarely crossed his plate. He had a bit of a hard time switching to the made from scratch healthy lifestyle when we got married. We had an adjustment period, merging our two tastes. For a few years we ate a mix of processed food and from scratch (and from scratch made from processed ingredients). Every year we would delete a few more processed foods from his palate. Now he proudly says he can’t handle the taste of processed foods because they taste “chemically”, we were even able to nix the Heinz ketchup from our pantry (except a bottle of organic kept for visitors), which was the last stronghold for him.

In the past few years we’ve been focusing on taking our diet to the next level. We switched to a mostly organic, mostly produced at home or locally food chain. We have successfully deleted just about everything made in a factory from our diets. We try to buy things in their least processed forms and use those to cook at home. We now buy wheat berries, grind them and use sourdough starter for our bread. We make ketchup and various chutneys, sauces and vinaigrettes at home. Our butter is made weekly from raw milk cream we get at a local farm. I no longer go the grocery store, I go to the farm each week for milk, eggs, chicken, I hit the farmer’s market several times a month, the garden out back produces veggies in the spring/summer/fall, the pantry is chocked full of tomatoes, fruit and pickles for the winter, I use the co-op for bulk grains, sugar and other staples, and occasionally the internet, the local health food store or a Whole Foods for items like fresh ginger and coffee which I can’t purchase locally or grow myself. We even tap our maple trees and keep bees.

You may wonder what exactly I’m going to do for the Real Food Challenge since we already eat a mostly unprocessed diet (I know what you’re thinking, these people make their own maple syrup & keep bees, what more could they do?). I’ve been trying to transition to a more seasonal diet for the past couple years, and haven’t been doing super well so I figured this would be a great chance to really work on it. The main reason I want to try to eat more seasonally is to reduce the amount of processing on our food even more. I’m sure fresh winter greens are much healthy than the home canned green beans from my pantry. Not only will our diets be healthier if we can eat more seasonally, but I’ll save tons of time and energy in the summer by not doing a lot of canning.

Instead of my winter diet being basically the same as our summer diet, I’d really love to get to a point where our diet is different each season. Because we’re still in winter here in Northeastern Ohio, it looks like we’ll be eating more bitter winter greens (which we’re not super fond of yet) and those veggies that store well without processing, like squash (which we’re also not super fond of). I think the big challenge for us during the month of March will be trying to find ways to prepare foods we don’t particularly like. The good thing is that it includes onions, potatoes, mushrooms and other things we really love!

I’ll be blogging about our challenges at learning to love new foods (they say you have to eat something 10 times before you can rule it out as a dislike). I’ll also be posting about taking it to the next level. For those of you that eat a fairly homemade lifestyle already, I’ll be talking about switching to the least processed options of foods you already eat. Perhaps switching out your morning oatmeal or granola with some soaked oat groats or barley. I’ll talk about using wild yeast (sourdough) instead of quick yeast in breads and pancakes. I’ll talk about finding places to buy the least processed options of staples like wheat berries, nuts, seeds and spices. I’ll also talk about learning cooking from scratch without spending all your time in the kitchen!

How seasonal is your diet?

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