- The lack of plastic bags/containers. [With the exception of the arugula, I have a strange weakness for arugula.] Plastic can leach all sorts of toxins into your food. If you can buy it without plastic, take advantage of it!
- Local produce! Almost all of the food shown here is from Ontario, which is great because it is cheaper AND filled with nutrients (less travel and storage time). The 10 pound bag of beets cost $1.97! The 10 pound bag of onions cost $2.97! There are Canadian organic apples under that pile somewhere. This whole conveyor belt of food cost me a grand total of $51.47.
- More vegetables than fruit. This is a great way to shop for two reasons. One, it's cheaper (WAY cheaper). Two, it's better for your health to eat more vegetables than fruit.
-1 1/2 cups red rice
-one can of coconut milk
-that same can filled with water
-1/2 cup of golden raisins
-two apples, cored and chopped
-2 tsp. ground cinnamon
Place all the ingredients in a slow cooker. Stir thoroughly and then cook on low setting for six hours. I always make this right before I go to bed, so that it is ready and waiting for me for breakfast!
-brown rice tortillas
-washed and thinly sliced greens (I used chard)
-black beans, mushed up with a fork or potato masher (I used canned beans, rinsed)
-Daiya mozzarella style shreds
I make these in my cast iron frying pan. I put a bit of avocado oil in the bottom of the pan. Then I layer in one tortilla, some black beans, the greens, the shreds, and then a second tortilla. I cook it at a medium heat until one side has started to brown, and then flip it over to brown the other side. I served this with avocado. It makes a great lunch!
For those of you who have been reading my blog for a few years, you know I get really excited every year (around this time) when Red Kabocha squash hits the grocery store shelves! I love it! It tastes absolutely delicious, and you can eat the skin! I prepare it by slicing the top and bottom off, slicing anything off the skin I don't want to eat, scooping out the seeds, and then roasting it cut side down in a glass or ceramic baking dish at 375 degrees Fahrenheit until it gets soft (approximately 40 minutes). You can season it as you wish, but I find it so delicious I prefer to eat it plain. I roasted the rainbow trout on my cast iron cookie sheet at the same time.