In my continued effort of trying to decipher “Real Food” and how to incorporate these foods into our daily life, this week I read the book by Nina Planck, Real Food: What to Eat and Why. What an interesting book. It really helped to drive home the meaning of ‘real food’ and now I am processing how to do this on a very limited budget. It does cost a bit more to eat organically and naturallly, but I have to realize that I can’t do it all. No matter how much I want or need to eat grass-fed beef, fresh wild fish, locally raised poultry and pork, I have to pick and choose what I am able to do without doing everything. I will continue to buy organic, fresh produce and we have our own fresh eggs. I will cook with coconut oil, EVOO, and butter. I will incorporate grains and legumes – these are budget friendly. On a daily or weekly basis I am not able to purchase the grass-fed beef or wild fish. I just can’t spend $14 for salmon for one meal or $10-$20 for a local grown fresh chicken. (hmmn, my backyard chickens better mind their manners….)
My goal for this week is to incorporate more ‘real food’. I am working to limit white flour and sugar, but with my plan to make pita bread this week, I will be using unbleached, white flour. I am not sure how to get around this one yet. I have started a new batch of sourdough starter and am using white, whole wheat flour for this. I can’t wait to make bread this week. The starter should be ready by Weds. Stayed tuned for my sourdough bread attempt.
I actually tried a new recipe for Collard Greens and Lentil Soup that used home canned chicken broth that was absolutely yummy along with some cornbread. I also made chili with the beans I canned last October. This was the request of my husband. Luckily my pantry and spice cabinet are very well stocked. I can’t take credit for the Lentil soup recipe, this is courtesy of http://mindfulplate.com (thanks Lisa). The cornbread recipe used mostly healthy ingredients and only had a small amount of flour and sugar, so this did fit into my goal.
1 1/2 cups organic cornmeal
1/2 cup unbleached bread flour
2 tsp organic baking powder
1 tsp organic sugar
1 tsp sea salt
1/2 tsp baking soda
1/4 c coconut oil or bacon fat (I used bacon fat)
1 1/2 cups buttermilk (didn’t have, so I used regular milk with 1 1/2 tbls. lemon juice)
Heat oven to 450. Mix all ingredients, beat vigorously 30 seconds. Pur into buttered 8×8 pan. Bake until golden brown, 20-25 minutes.