Another change along the way...

So how clean do you eat?  Why does it matter?  Think about each meal you ate this week and try to recall how many fresh greens were on your plate.  The green spectrum of the food world helps our bodies clean themselves from the inside, they keep our cells in tip top shape, are chocked full of antioxidants, and make us feel full.  Unfortunately in this day and age we have a lazy palate.  Processed food is full of flavor enhancers, fake sugars, and stuff that isn't even food.  We have grown to crave these processed foods and steer away from anything fresh.

So while I was busy changing my choice in food, I decided to read some labels and rid myself from ingredients that do not belong in my diet.  Like I have said in earlier posts, I made changes slowly over a course of a couple of weeks each.  At around 6 weeks in my change I decided to add fresh veggies and fruits.  No more canned veggies.  This way I could control how it is cooked and what is added to it.  The first thing I tried was Acorn squash.  I had NEVER eaten it ... EVER.  So I googled it for a recipe and found out it was easy breezy to prepare!  I sliced it in half, placed face down on a plate and microwaved for 7 minutes!  Took it out of the microwave, added an Italian blend of spices and a bit of REAL butter (never margarine).  It was awesome.  Once your sugar cravings are over you start to notice the different flavors and begin to enjoy them too!

One comment I get regularly is that it is expensive to eat healthy.  What are you worth?  I can honestly say I get my food on the cheap.  We go to a store here in  Houston called 99cents Only store.  We purchase zucchini, squash of all type, cucumbers, lettuce of all types, tons of tomatoes, peppers, bananas, watermelons, cabbage, among other goodies.  All for 99 cents or less. More amazingly is the fact that over 80% of what we buy is organic!

My second favorite grocery store is Hong Kong market.  This is where I found beautiful veggies at a very reasonable price.  I have my phone with me and look up recipes on the fly.  Additionally these veggies are so fresh and clean.  I am always impressed with the quality of food when I visit the store near my home.  

My next least expensive food source is my backyard.  Each summer we grow tomatoes and bell peppers, but next summer I am expanding.  I have researched space saving ways to garden and see more peppers, different tomatoes, and lots of onions in our future.  Anyone can grow a tomato plant in a bucket...a bell pepper plant is just as easy.  

What's on my Menu?

Tonight I decided to have some greens.  I chose Bok Choy since I have never tried it and have heard it is less bitter than other greens.  With Bok Choy you use the stalk too.  You gather the leaves and slice them in about 1/2 inch ribbons till you get to the stalk.  Then take the stalk and slice thinly lengthwise.  Leaving the stalk whole is almost un-chewable!  Sliced stalks will cook quickly, add body to a vegetable stock, and taste and feel great.  They cook very quickly so add them last.  I browned some sausage and raw Roma tomatoes then added celery and onion.  When it was about 10 minutes from finished I added the greens and stalk pieces.  Stir a couple times, set on medium heat, cover and check every few minutes.  You want your greens to have a vibrant color and still have a bit of crisp to them.  Our dish was very tasty!  Next time I will add some cayenne pepper and garlic.

LEFTOVERS?

I had a bunch of Collard greens I need to use or lose!  I visit a blog called One Hundred Dollars a Month.  They showed how they dehydrate greens to use during the winter or whenever.  I had the identical dehydrator and VOILA' - dried greens and stalks.  I also dry leftover squash, tomatoes, and fruits.  If I have too much I offer my hamsters and guinea pigs a treat!  Great way to store organic perishables.

Guess who found a sale on organic tomatoes, mushrooms, peppers and garlic?  I decided to can some sauce that I like to add to pots of veggies.  I love tomatoes and I added mushrooms, wax and bell peppers, celery, garlic, onions, and a few sheds of carrot.  I bought the Kerr Jar Blue Book to make sure I was processing it by the letter!  You have to be very careful when canning, but the rewards are satisfying.  I look forward to trying other veggies like green beans and fruit like berries and apples.  It's a sure fire way to make sure you know each and every ingredient in your food!  

Food Wisdom

"Those who think they have no time for healthy eating will sooner or later have to find time for illness."
- modified from : Edward Stanley (1826-1893) from The Conduct of Life