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Why I Choose a Plant-Based Diet (but no, I’m not a vegan)

The food choices we make have an impact on the planet. There’s 7 billion of us, and we all need to eat, so we’re talking a huge impact. When I quit plastic in 2012, I stopped buying food products in plastic packaging, which meant processed and mass produced food. Initially I was motivated by waste, but then I began to think about how sustainable my food choices were in other ways.

I started shopping locally and buying whole foods and the environmental impact of my diet reduced as a result.

Recently I’ve started hearing more and more about choosing to go vegan to fight climate change, and “eating for the planet” and it got me thinking about my own diet and whether being vegan was the most sustainable choice for me. I’m 99% meat free and this year I committed to aiming for fish-free too. I avoid dairy.

I guess you’d describe my diet as plant-based, but I’m not a vegan. Here’s why:

Why I Choose a Plant-Based Diet

Plant Based Diet Not a Vegan Treading My Own Path

I love vegetables.

I mean I really truly absolutely love vegetables. They are friggin’ delicious. Give me all the vegetables any day! I love the fact they are so varied, so versatile – you can eat them boldly, or you can sneak them into anything.

I love making vegetable-based desserts (it’s far more possible – and delicious – than it sounds).

Did I always love vegetables? Not particularly. But when you step away from the supermarket and go to the Farmers’ Markets and grow your own you discover a whole other world of taste and satisfaction.

Creativity in the kitchen.

Experimenting in the kitchen is my creative outlet. I love mixing things together and trying new combinations, or new ways of doing things…and vegan cooking is a world of opportunity.

Vegan food in the 21st century is super creative, with raw desserts that rival conventional desserts, dairy style products made of nuts that are a million miles away from those processed-fake-cheese-vacuum-packed-blobs and clever ideas like making meringues from leftover chickpea brine that make my mind run overtime.

Fish and plastic in the ocean.

I stopped eating meat a long time ago, but my husband and I have always eaten fish. More and more though, when I see the reports of how much plastic is in the ocean, and in our fish, it makes it seem less appetizing.

If you’ve taken part in a beach or river clean up then you’ll know exactly what I mean! That plastic is being ingested by fish (a study showed 25% of fish contain plastic) and what that means for human health is still being researched.

Plastic aside, the other question is whether there really is sustainable seafood. There’s plenty of issues with fishing – like overfishing, using indiscriminate nets and bycatch.

I’m happier sticking with my vegetables.

Bottle Return Schemes are a pain.

Until recently, my husband still bought dairy milk for his coffee. We bought the milk in glass bottles and returned the containers. Simple – except without a car, returning the bottles was difficult, and we’d end up storing several months worth before we could return them.

Cue a cluttered kitchen and much grumbling. We did it because we cared.

Eventually he decided to switch to nut milk (we use cashew nut milk for coffee, or a blend of 50/50 almond milk:cashew milk if I make both at once). The clutter-free kitchen, the fact it is much harder to run out of cashews than milk and the general ease means he won’t be going back.

The Ethics of the Dairy Industry.

If I’m completely honest with myself, I always knew that the dairy industry wasn’t all happy cows and green grass. But I ate so much dairy (milk and cheese) and liked it so much that I never thought I’d be able to give it up – and so I didn’t think about the ethics. (There’s a term for that. It’s called cognitive dissonance.)

I didn’t want to think about it.

What changed my mind was Plastic Free July. It changed the way I shopped and the types of meals I cooked, and I started buying less dairy and experimenting with nut milks and other alternatives without really intending to.

Once I realised I really wasn’t consuming that much dairy any more, I finally opened my eyes to the dairy industry. Cows produce milk after having a calf, but the farmer doesn’t want the baby drinking the milk, he wants to sell it to us. So the calf is removed (sometimes only hours after birth) – and if it’s a male calf it will often be destroyed (and we’re talking millions per year worldwide). Mothers get no time to bond with their young.

To keep a cow producing milk she needs to give birth every year, as milk production declines over time. So 305 days after calving, she is taken off milk production to gestate another calf (she is given 60 days to rest prior), and the cycle begins again.

It’s industrial agriculture.

Cow Angelina Litvin

There’s plenty more I could say, but I’ll just say this: personally, supporting the dairy industry doesn’t make me feel good, and I don’t think (in its current form) it’s a sustainable industry in the 21st century. I try to consume as little dairy as possible, and we no longer buy dairy for home.

Out and about, it’s hard to avoid completely and we do what we can.

Why I’m not a Vegan

I’m motivated by sustainability principles.

I’m also motivated by ethics and health, but my guiding value is sustainability. Living in a city in a country with an abundance of fruit and vegetables, it’s very easy for me to choose to eat a plant-based diet.

Were I to live somewhere else where vegetables weren’t so prevalent, my diet would probably be different. I value local and seasonal over big business agriculture and industrial food systems, and that means I won’t rule out non-vegan alternatives. I’m always open to new ideas.

I still eat eggs.

It’s not possible to get B12 from a plant-based diet without eating fortified foods (mass-produced chemical laden cereal and bread? No thanks) and I’d rather get the nutrients I need from food than take supplements.

That said, I’m pretty fussy with my eggs. There is no way I’d eat a battery egg (despite being banned in the EU since 2012, they are still available to buy in Australia) and after the controversial press surrounding labelling of free-range eggs I stick to super local, organic, clearly labelled eggs – or get them from friends.

Eggs Autumn Mott

I still eat honey.

Bees are amazing, and honey is a superfood – full of nutrients and thought to be immunity-boosting. I love that it can be produced locally, whereas other minimally processed sugars like coconut sugar are imported. The other alternative? Big business sugar cane sugar with all the nutrients stripped out. No thanks.

I still buy non-vegan fabrics.

As I’ve mentioned before, my goal is to have a wardrobe comprised of almost entirely natural fibres. This means silk and wool (both no-nos for true vegans) will be a part of that. I’ve bought leather in the past but since I’ve learned more about how polluting the leather industry is and the toxic effects of chromium poisoning, I’m avoiding this until I learn more.

I’m a ‘freegan’ more than a vegan.

I’m definitely not into labels or trying to pigeon-hole myself into any kind of category, but I can’t bear waste, and this includes food waste. I’m not bothered so much with the waste of food-like substances like pre-packaged, processed junk food (well, I hate the waste of course, but I’m not gonna eat that stuff!), but if I had the choice between eating a grass-fed organic steak or watching it go in the bin and going hungry, I’d probably opt for the former. Fortunately that kind of dilemma doesn’t happen very often.

To sum up, I’d say that negotiating ethics and morals is a minefield, and there’s almost always compromise somewhere. I’m comfortable with the choices I’ve made. Eating locally produced food as much as possible, seasonal always and small-scale and independent as an ideal, a plant-based diet works for me. But no, I’m not a vegan.

Now it’s your turn to give me your thoughts on this! How would you describe your diet? Do you eat a plant-based diet? Would you call yourself a vegan? Whether yes or no, tell me your reasons! Why have you made the choices you made? Have you changed your diet due to environmental, ethical or sustainability reasons, or is food an area that you’re not willing to compromise with? Is it something you want to change in the future, but you haven’t begun yet? Does the place you live restrict the choices you make? This is such an interesting and juicy topic and I can’t wait to hear your thoughts so please leave a comment below!

Zero Waste Strawberry Recipes (And None of Them Are Jam)

A small miracle happened. I went to the Farmers’ Market…and found plastic-free strawberries! Oh the excitement! The elation! I haven’t bought strawberries in 4 years because I won’t buy them in plastic packaging, and let’s face it, that’s sad, because seasonal freshly picked strawberries are delicious. There was just one catch. They came in the hugest box you’d ever seen. Sold as “jamming strawberries”, there must have been the equivalent of 20 punnets there. I kid you not.

Of course, at the time it seemed like a great idea. I marched home with a massive box of jamming strawberries (which means all those berries that are misshapen, blemished, slightly too ripe, and a couple that were starting to sprout furry bits). It was only then that I realised the enormity of the task ahead: washing, chopping, planning and eating these 20 punnets of strawberries before they expire! As we all know, fresh strawberries do not last long!

Luckily for me I like a challenge, especially one that involves food. After spending a weekend with these strawberries, I have some great ideas for how to use up a glut of strawberries…without making jam.

First Things First: Freezing Strawberries Successfully

Strawberries actually freeze very well. I wouldn’t trust them not to be mushy when defrosted, but they are perfect for adding to smoothies or using in baking. The trick is not to chuck them all together in a bowl, or you’ll be left with a giant frozen mass that can’t be separated. Instead, after washing, chop into quarters and lay out on a baking sheet lined with a tea towel. Pop into the freezer for a few hours. Remove when frozen, pop into a container with a lid (I use a glass Pyrex container but a glass jar would work too) and keep in the freezer until needed.

Preparing Strawberries for the Freezer

How to prepare and freeze strawberries

Strawberry Sorbet (Contains raw egg)

Ingredients:

400g strawberries, chopped and frozen
200g ice
juice of 1/2 lemon
1 egg white
50g icing (superfine) sugar

Method:

You will need a high-powered blender or food processor for best results.

Blend ice, frozen strawberries lemon juice and icing sugar together until smooth. The smoother it is, the less ice crystals will remain – however the longer you blend, the more it will heat up (and melt). If your blender is struggling, pop the jug into the freezer to cool and resume once refrozen.

For best results, use a whisk attachment for this. Add egg white and whisk for 2-3 minutes until fluffy. Eat straightaway. You can freeze leftovers in a glass container however remember that this sorbet contains raw egg, so it’s best not to defrost and refreeze.

Strawberry Sorbet

All light and fluffy!

Strawberry Sorbet in a bowl

Dairy-free strawberry sorbet (contains raw egg)

Strawberry Sorbet (Vegan)

Ingredients:

400g strawberries, chopped and frozen
200g ice
1 cup aquafaba (liquid left over after cooking chickpeas)
50g icing (fine) sugar

Method:

You will need a high-powered blender or food processor for best results. Blend the frozen strawberries and ice until grainy, and add the sugar. Blend to combine. In a separate container whisk the aquafaba for several minutes until soft peaks form. Using a whisk attachment with your blender, add the aquafaba slowly to the mix and beat for 2 minutes until fluffy.

Eat straightaway, and store leftovers in a glass container in the freezer.

Strawberry Aquafaba Vegan strawberry sorbet icecream

Aquafaba (water drained from cooked chickpeas) can make sorbet fluffy too!

Vegan Strawberry Sorbet Aquafaba

Dairy-free vegan sorbet.

Strawberries on Toast

This was conjured up out of desperation, but actually, it was such a hit that I feel it could become a summer regular. It’s not just me that thinks so either; it’s been one of my most popular pictures on Instagram!

Method:

Quarter equal numbers of strawberries and cherry or baby plum (grape) tomatoes. Mash some avocado onto sourdough or other good quality bread or toast, squeeze some lemon juice on the avocado and add chopped fresh herbs if you have them(coriander or parsley would both work well).  Top with strawberries and tomatoes and a dash of balsamic vinegar.

Strawberries on Toast

Strawberries on toast. Trust me, it works!

Strawberry Smoothie

I don’t think smoothies should be dictated, they are more about using what you have on hand. I find almond milk a great base for smoothies, and it’s really simple to make your own.

For the almond milk: soak 1 cup raw almonds overnight. Rinse and blend with 4 cups water in a high powered blender for 2 minutes. Strain using cheesecloth (you can freeze the pulp).

For the smoothie: Blend 1 cup almond milk, 1 cup strawberries, a handful of hemp seeds and a handful of blueberries together until smooth. Add sweetener to taste.

Strawberry Blueberry Hemp Almond Milk Smoothie

Strawberry smoothie. In a jam jar. Just because.

Strawberry Oat Bake

Ingredients:

165g strawberries
35g coconut oil
25g cacao butter (if you don’t have this, substitute for more coconut oil)
2 tbsp macadamia or other vegetable oil
75g honey or other sugar
220g oats
55g almonds
Zest of 1 lemon
1/2 teaspoon vanilla extract

Method:

Blend the strawberries with the vanilla essence until smooth and set aside. Melt the coconut oil and cacao butter in a pan, add the sugar and mix until combined. Stir in oats, ground almonds and lemon zest. Mix until coated.

In a square tin (I used a loaf tin but a square tin would work much better) spread out half the oat mix, and press down with the back of a spoon. Add the strawberry mix and spread over the oats. Top with the final layer of oats. (If you have them, add a handful of chopped nuts into the remaining oats or sprinkle on top. I didn’t do this and wish I had!)

Bake at 200°C for 15 minutes until golden on top. Leave to cool completely, then place in the fridge. Cut into squares or slices once cooled (it will be less crumbly this way).

 

Strawberry Oat Bake

Half the oat mix spread into a tin, then the strawberry mix spread on top.

Baked Strawberry Oat Slice

Strawberry oat bake.

Strawberry Oat Slice Baked

Strawberry oat bake.

Chia Strawberry Jam

I know, I know. I told you I wouldn’t include jam recipes. But this isn’t jam in the traditional sense. By traditional sense I mean adding 400kg refined white sugar to your strawberries, boiling for half a day and then storing in the pantry for all of eternity. This is fresh, it won’t keep more than a couple of days in the fridge, and it’s got all the goodness of fresh fruit. Think of it more as “strawberries that spread”.

Ingredients:

1 cup strawberries, chopped very small
2 tbsp water
2tbsp chia seeds
1 tbsp maple syrup or other liquid sweetener (or more to taste)
Couple of drops of vanilla essence

Method:

This is so ridiculously simple it doesn’t really warrant a “method”. Stir all the ingredients together in a glass jar, put a lid on and leave in the fridge overnight.

Strawberry Chia Jam

Strawberry “jam”, made with chia seeds and fresh strawberries.

I had so much fun with these strawberries that I’m actually relishing the chance to buy another box and experiment some more! The strawberry season isn’t long, and seasonal produce is far more delicious than its imported cousins, so I think it’s worth indulging in the glut whilst it lasts : )

Food Waste That You Can “Re-Use”

It’s Zero Waste Week this week, and the theme is “re-use”. I talked last week about household items I use to generate less waste, particularly packaging waste. That got me thinking about food, or more specifically food waste. There are so many food “waste” items that can actually be re-used that I thought I’d write a list, to encourage you to think twice before committing something straight to the bin (even if it is the compost bin).

10 Food Waste Items that you can Actually “Re-use”

1. Spring onion roots

Those end bits you chop off of a spring onion with the roots still attached don’t need to go in the bin – they can be replanted and will re-sprout! Celery will do the same thing. If you grow your own you could cut them at soil level rather than pulling up, and leave the roots in the ground to re-sprout!

Zero Waste Spring Onions in Egg Shells

Spring onion bottoms re-sprouting on the window sill : )

2. Vegetable peels

If I can avoid peeling my vegetables then I don’t do it, but occasionally peeling them is required for a particular recipe. Make sure the skins are scrubbed first, then save the peels, toss in a small amount of oil, sprinkle lightly with salt and spread out over a baking tray. Bake for around 10 minutes on one side, turn over and bake for another 5 – 10mins at a medium heat. Voila! Your very own zero waste vegetable crisps! I’ve made these using potato peels, as well as parsnip, carrot and beetroot peels – and they are all delicious : )

Zero Waste Week Making Crisps from Vegetable Peels

Potato and beetroot peels make great vegetable chips – just brush with oil and pop in the oven.

3. Veggie scraps

Rather than making vegetable stock with new vegetables, I save up scraps in my freezer in a big glass jar, and once the jar is full I use these. I use the tops and tails, stems and stalks, and the outer white layers of onion that aren’t suitable for cooking with. I tend to avoid using cabbage as it can be overpowering. Recently I’ve started separating in the freezer, so I have a big jar of onion tops, tails and skins, and a smaller jar of other bits and pieces, so I can make the stock into the flavour I want more easily.

4. Lemons (and other citrus)

Lemons are made of so many good parts, it just doesn’t make any sense to use one of them and throw the rest away! Before juicing a lemon you can zest it (remove the yellow skin) with a grater or zester, or even a potato peelers – just chop afterwards. The zest can then be frozen, or dried in the oven at a low temperature and stored in the pantry. The juice can also be frozen too (I use an ice cube tray, then transfer the frozen cubes to a glass container).

If you don’t want to zest them, the peels can be made into candied citrus peel. A final resort is to add the peels to homemade household cleaners (like vinegar) to give a citrus fragrance.

This isn’t just true for lemons – it’s perfect for all citrus fruit.

Zero Waste Week Re-Use Lemons Citrus

There’s no need to use just one part of the citrus fruit – use all the bits!

5. Egg Shells

This isn’t one you can eat – well, not one that I eat – but I think it’s worth mentioning as egg shells are one of those things that don’t break down well in compost or in worm farms. Not whole, anyways. When I’ve used eggs, I rinse the shells and leave to dry, and then pop into a jar. Once the jar is reasonably full (you can squish them to fit more in) I add them to my food processor and grind to a powder. If you don’t have a good food processor you can use a spice / coffee grinder, mortar and pestle, or even a bag (reusable of course!) and a rolling pin. The powder can then be added to compost, a worm farm or even directly on the soil.

Zero Waste Week Reuse Egg Shells

Egg shells can be ground up to make a great soil additive.

6. Coffee Grounds

This is another food waste item that doesn’t need to go in the bin. Coffee grounds are great for the soil so even if you don’t have a compost bin or worm farm, emptying your coffee pot directly under a tree or shrub adds nutrients to the soil and saves waste. The caffeine in the coffee is also thought to act as a slug deterrent – hurrah!

Another use for coffee grounds is to make your own DIY body scrub. It’s a natural alternative to those plastic microbeads that are so damaging to the environment, and one that uses a waste product! Whether you just use the grounds on their own or mix with oils or other ingredients depends on your level of patience (I am all for the simplest option) but one thing is required – get a filter for your plughole or you’ll end up blocking your drain!

7. Carrot Tops

It just doesn’t make any sense to chuck the lush green tops that come with real carrots. I find that they make a great alternative to basil in pesto. You can use any pesto recipe and sub some of the basil (from half up to tho-thirds) with carrot tops. I still use basil to keep that distinctive flavour, but you can make it using carrot tops alone if you prefer. You can also use the leaves in salad.

It doesn’t have to stop at carrot tops either – beetroot leaves, celery tops, in fact, most other leaves can be eaten raw or cooked with. You just need to get creative!

8. Juice Pulp

Juicing vegetables and fruit can be delicious, but so much waste is generated. The great news is, it can be made into food of its own! I make flatbreads using the pulp from juicing carrots and the same recipe should work with beetroot. You can also incorporate pulp into baking, or search for other recipes on the internet. It takes a small amount of preparation beforehand such as ensuring cleanliness, removing pips or seeds, and peeling if necessary (eg fruit such as apples). If you’re not sure what to do with it, you can always freeze until you have enough or you’ve found a recipe to try.

Carrot pulp crackers with hummus

Cracker flatbreads made with leftover pulp from juicing carrots.

8. Nut Pulp

If you make nut milk, particularly almond milk, then straining will leave you with a large amount of almond pulp. I can’t believe anyone would throw this in the bin! Nuts are expensive, but also full of goodness. What a waste! Again, there are hundreds of recipes out there for using nut milk pulp. The simplest is to mix with s0me olive oil and a little salt, roll out, score into squares and bake – and you have crackers! There are plenty of both savoury and sweet recipes to try.

Whilst the pulp is freezable, another option is to dry out and store in a jar in the pantry. Spread on a baking tin and put into the oven on a low  heat, checking often. Once it dries, pop into the food processor to whizz into a powder, and finish in the oven to ensure no damp bits remain. The resulting powder is more of a flour as the fat has been squeezed out to make milk, leaving the fibrous part, and is great to use in baking.

9. Bread Crusts

Those dry scrappy bits of bread that have slowly turned into rocks don’t need to go in the bin. Ditto old bread rolls. Chuck them in the food processor, grind into breadcrumbs and freeze. Actually, they will keep in a jar in the pantry for a few weeks if completely dry (you can dry out in the oven first to be sure).

Zero Waste Week Breadcrumbs

Use stale bread and old crusts to make breadcrumbs.

10. The Liquid from Cooked Beans / Pulses

This can be the liquid from tins of beans, if you buy those, or the liquid from cooking your own. It has its own name – aquafaba – and it can be used as an egg replacement in baking as well as an egg alternative to make meringues and macaroons. Don’t just take my word for it though – check out the Vegan Society’s Aquafaba article to see what I’m talking about. I am completely fascinated by this – the idea of using something that you’d pour down the drain to make actual delicious food! You don’t need to be a vegan to think this is a great idea! So far I’ve eaten meringues made this way (not by me, by the accountant at work – she was as mystified and intrigued as I was!) and I was very impressed. Stay tuned for some experiments later in the year!

There you have it – 10 food items that you can re-use. Even if you’re a committed composter, it’s always better to find a way to re-use something than to rot it!

Now I want to hear from you! Things always seem obvious after the fact, but several of these were real “a-ha!” moments for me when I first came across them. I’m sure there are plenty more that I haven’t come across yet, and I need your help! I want to know what food waste items you re-use, and how. Have you had any great successes? Any fails? Any recipes you’d like to share? Please share your thoughts, experiences and tips in the comments below!

Not Quite Homesteading: My Balcony “Farm” Project

Living in England, I had a beautiful allotment, and I loved growing my own food. It gave me so much pleasure! Moving to Australia meant giving that up, and the flat we lived in for the first 2.5 years had a dark balcony and no natural light, so it was almost impossible to grow anything.

Last May we moved across the hallway to a flat with a much bigger balcony with a much better aspect, and I was determined to get some plants growing. After all, this was what I was going to see every time I looked out my living room window if I didn’t…

Concrete Balcony

The concrete balcony outside our flat (and living room window)

When we moved, the plan was to be here for about a year, and then move onto somewhere where we could actually grow our own plants. We decided to keep things in pots that we would be able to transport with us to the new place.

First up, we bought some trees. A lemon, a lime, a strawberry guava and a blueberry bush.

Balcony gardening fruit trees

A Tahitan Lime, Strawberry Guava, Blueberry bush and a Eureka Lemon tree.

Next up, we bought a couple of old wine barrels from a local winery, and four planter boxes made from old mattress parts (sold by a local company that recycle mattresses).

Drilling Wine Barrels2

Drilling holes into the wine barrels for the citrus trees.

recycled planters

Four planter boxes made from old mattress components – the trellises are made from old cot mattress springs!

We also got herbs and seeds from friends and family, and slowly planted these into the planters and other pots that we found on the verge.

Not Quite the Garden of Overflowing Produce I’d Dreamed Of…

We quickly realised that we didn’t get enough sun to grow many veggies. My early experiment with seedlings saw them grow elongated and straggly. Fortunately the planer boxes are on wheels, so I was constantly moving them about to get more sun, but from the whole first planter box, I grew two radishes and four carrots. The kale would have made it had the caterpillars not decimated it first…

Planter with seedlings

Poor straggly seedlings : ( Two radishes made it, and 4 carrots, plus there’s one kale seedling still clinging to life several months after it was planted out…

The other problem that came with the lack of warm sun and the exposed position on the corner above the driveway was that it got very cold in winter. My lime tree didn’t make it.

My peas and beans in the trellis planters never took off either, and I had a handful of beans and a couple of peas.

The odds may have been against us, but we kept on trying. And we did have some successes.

Not Quite Urban Homesteading – but it’s a Start!

When spring came this year, the trees fruited! All of them! The strawberry cherry guava (which may not actually be a strawberry guava at all but a lemon guava) has several fruits, and the first three were harvested at the weekend. The lemon tree flowered prolifically and has about 15 lemons slowly maturing on the branches. Plus my mandarin (which replaced the lime) has a sole fruit – it did have two, but the other dropped off. The blueberry has, to date, yielded 2 blueberries…

Cherry Guava

Strawberry cherry guavas… except they’re not red! The yellow colour seems to mean they are actually lemon guavas. Regardless ,they were delicious!

Lemon Tree with Lemons

My lemons are slowly ripening on the branches…

Balcony Project March 2015

Can you see the lonesome mandarin? On the tree on the far left – it’s on the right hand side. It’s still very green at the moment!

We’ve had success with the seedlings we’ve pushed against the railings. A couple of cucumbers, a single capsicum (with a second on the way), and heaps of cherry tomatoes. The aubergines have been flowering continuously, but are as yet to bear a single fruit. Still, it makes me happy that they are there, greening the place up. We’ve also got oregano and parsley, and last week I planted a mango seed that I found sprouting in the worm farm, so we’ll see what happens with him!

Aubergine plants

I have 7 aubergine plants, and despite their continual flowering, I’m yet to get a single aubergine. Ah well. I enjoy their company!

Tomato Crops 2015

Tomatoes tomatoes! I had three plants and these have gone great guns! Plus I love the pop of colour they add to the balcony.

Whilst it’s unlikely that I’ll be able to stop food shopping any time soon, the few things that we have managed to grow have given us heaps of joy. Gardening is so magical, and I never tire of the excitement of a seed sprouting, or a flower turning into fruit. I’ve probably spent far more in soil and planters than I’ll ever recoup in food, although I hope the planters last for many years, and the soil I can amend with compost and worm castings which are free. I’m excited that in 6 months time we’ll be moving to a place with a proper garden, and I’ll be able to go crazy!

Sadly Not Everyone Thinks Like Us…

My husband and I are very proud of our little corner of greenness, but sadly one of our neighbours isn’t. (He’s the neighbour that heads the Strata Board (and built the whole building), and last week we received a letter from the Strata company informing us that pot plants need to be kept out of common walkways. Whilst we consider this to be our own private space, our landlord has taken this to mean we can only have a couple of pot plants by the front door, and has threatened to issue us with a “breach of contract”.

Threaten away, landlord, because I’m not getting rid of my beautiful plants without a fight! Removing my plants will be like cutting off my arms! How can I get rid of them, when the outcome would be this?

Doom and Gloom - our Balcony with No Plants

Doom and Gloom – the view from our front window if we moved all our glorious plants…

Have you had any experience of balcony gardening? Are there any tips you’d like to share? Plants that grew well, or things that didn’t? How about strata companies…have you had anyone try to evict your plants (or you!) simply for trying to grow some tomatoes? And tell me…who’s willing to come round and chain themselves to my fruit trees if it comes to it?! ; p I’d love to hear your thoughts so leave a comment below!

It Began With Chocolate Brownies…

On Wednesday it was my boss’s birthday, and I decided to make chocolate brownies to take to work. These raw chocolate brownies that I originally posted the recipe for back in 2013. (They are extremely simple to make, do not require baking and are so delicious – you must make them!)

I knew the recipe was buried deep in the archives of my blog, and I managed to find it. I realise though, that if you didn’t know that the recipe existed, you wouldn’t have searched for it, and you’d never have known it was there. That’s an awful lot of people missing out on delicious chocolate brownies!

The same goes for lots of other things I’ve written about. They’re lost in the depths of the internet. It’s pretty rubbish, not being able to find something unless you already know it exists. I’d like to think that some of that information would be useful to people!

Feeling inspired (and with the extra energy given to me by eating too many offcuts of chocolate brownie) I’ve set about rejigging my site to make it easier for readers to browse through old content. It still looks pretty much the same, but now there are four tabs at the top that link to pages that showcase some of the old archived posts.

The four new categories are:

Minimalism and Simple Living

Real Food and Recipes

Zero Waste

Plastic-Free

They aren’t perfect (I’m not a website developer!) and they don’t list every single post I’ve ever written, but it’s a much more user-friendly way to browse the site. I promise I’m going to work on making the introductory text a bit more exciting!

I hope you like them. Now you have plenty of things to do to keep you occupied this weekend – reading and chocolate-brownie eating! What a perfect way to spend your time! : )

Please give me your feedback! I’d love to hear your thoughts so please let me know any idea or suggestions in the comments below. Do you find the new pages helpful? Are there any categories you feel I’ve missed? Is there any other information you think I could add? I really want to make this site more helpful and user-friendly for you, the reader – so tell me your ideas!

5 Superfoods You Already Have in the Cupboard

Superfoods is a word that’s banded about a lot these days, and marketers have got on the bandwagon, telling us we need to be buying superfoods (complete with super-hefty price tag) for optimum health and well-being. If you’re into sustainable living, and don’t want to spend a fortune on your food budget, purchase overpackaged ingredients that increase your plastic consumption, or buy produce shipped from faraway countries, superfoods can seem like they’re an impossible ideal.

Thing is, if you know what “superfoods” actually means, and look through all the marketing hype, you’ll find it’s possible to source superfoods that are cheap, sustainable and readily available – in fact, you probably already have a few in your pantry. Not all superfoods are super-expensive air-freighted plastic-packaged portions of exotic berries, or fancy obscure powders.

The term “superfoods” means foods that are particularly nutrient-rich, and considered beneficial for our health. The sometimes outrageous health claims that accompany some of these ingredients are marketing hype, often designed to sell more or to justify the hefty price tag. Whilst these claims may or may not be true, superfoods are proven to be packed with minerals, nutrients and vitamins that our bodies need.

Disclaimer: this is for information purposes only, and does not constitute medical advice. Superfoods are not a substitute for professional medical care.

Five Superfoods You Probably Already Have in the Cupboard

1. Cinnamon

cinnamon pic

Cinnamon is a spice made from the bark of Cinnamomum trees, which can be found as rolls of dried bark or as a ground powder. There are two main varieties of cinnamon: Ceylon cinnamon and Chinese (or Cassia) cinnamon.

In studies, cinnamon has been shown to control blood sugar levels, and aid people with type 2 diabetes to respond to insulin. It is anti-inflammatory and anti-microbial, preventing the growth of bacteria and fungi, including Candida. Cinnamon also boosts brain activity – even the smell of cinnamon improves cognitive processing! There have also been links made to prevention of Alzheimer’s disease, MS and HIV. (If you’re interested in the science, check out this link).

Cinnamon is very high in manganese, a mineral used by the body to form connective tissue, bones, blood clotting factors, and sex hormones. Manganese also plays a role in fat and carbohydrate metabolism and calcium absorption. Cinnamon is also a very good source of calcium and an excellent source of fibre.

Serving suggestions: sprinkle some cinnamon on your porridge in the morning, add to muesli or hot chocolate, or use to spice up your baking.

2. Turmeric

turmeric pic

Turmeric is the bright yellow spice used in curries and Asian cooking. The powder is made by drying and grinding fresh turmeric, a root that looks similar to ginger on the outside, but with orange flesh inside.

Turmeric contains the compound curcumin, which is responsible for many of its health benefits. Curcumin is anti-inflammatory and an antioxidant (antioxidants absorb free radicals which cause cell and tissue damage), which may help reduce symptoms of inflammation-based diseases such as arthritis, inflammatory bowel symptoms and and heart disease. It supports healthy liver function and is thought to aid digestion. Studies have shown curcumin having the potential to fight degenerative brain diseases and depression; in lab experiments curcumin has been shown to inhibit tumour growth.

Turmeric is high in iron, and also contains calcium. Fresh turmeric is a source of vitamin C. Black pepper aids absorption of curcumin into the bloodstream.

Serving suggestions: Add to curries and soups, or add to egg dishes such as omelettes. If you’re feeling braver, add some to your smoothie. Some health cafes serve turmeric lattes as a coffee alternative – they’re usually made with nut milks.

3. Cacao

cacao pic

Cacao needs no introduction – yes, we’re talking chocolate! Raw cacao is made by cold-pressing unroasted cocoa beans. This is different to cocoa, which is made using roasted cacao beans and treating the powder with an alkaline solution (called Dutch processing) to produce a more mellow flavour. The processing also makes the resulting cocoa lower in nutrients, particularly antioxidants. Confusingly, the two names are sometimes interchanged, but raw cacao will always say “raw” on the label.

When the USDA’s Nutrient Data Laboratory tested the antioxidant activity of a number of foods, measured as an Oxygen Radical Absorbance Capacity (ORAC) score, raw cacao was found to contain the highest antioxidant activity of any food, with a score of 95,500 per 100g. Whilst only having around a quarter of the antioxidant properties of raw cacao, roasted cacao still contained the third highest level of antioxidants of the foods tested, and more than berries such as acai, goji and blueberries.

Not only that, raw cacao has the highest concentration of iron of any plant (double the iron in spinach), and is very high in magnesium. Cacao also contains potassium, manganese and zinc, and also the “bliss chemicals” theobromine, phenethylamine (a mood enhancer) and anandamide. These are what cause the happy feeling you get when you eat chocolate!

Serving suggestions: use raw cacao powder in smoothies, desserts and baking. If buying bars of chocolate, dark is best and the higher the cocoa content the better.

4. Honey

Honey jar pic

Honey has been used by humans for millennia. Cave paintings in Spain dating to 7000BC showing beekeeping practices, and Egyptian hieroglyphs from 2400BC showing bees kept in hives.

Honey has antibacterial and anti-inflammatory properties, and has been found to help burn wounds to heal more quickly. In lab tests, honey has shown antibacterial activity against bacteria including E. Coli, Salmonella and Staphylococcus aureus. Honey also helps soothe coughs and sore throats.

Antibacterial quality varies between different types of honey. Manuka honey is a particularly potent anti-bacterial honey, due to the presence of methylglyoxal (MG) found in manuka flowers native to New Zealand (you can read more about manuka honey here). West Australian Jarrah honey also has high antimicrobial and antibacterial properties. Generally, honey that is darker will have more antibacterial and antioxidant power. Raw unprocessed honey is considered better and more nutritious than regular honey, which has been heated and pasteurised.

Nutritionally, honey contains manganese, iron, zinc,selenium and calcium, plus B vitamins. Refined white sugar contains none of these!

Serving suggestion: anywhere in place of refined sugar! Drizzle on porridge, add to smoothies, include in salad dressings or use in baking as an alternative to sugar.

5. Oats

Oats pic

Oats are a grain that, unlike wheat, rye and barley, are naturally gluten-free. (NB Because oats are often processed in the same facilities as these other grains contamination may occur, so they are not usually considered gluten-free unless processed in a separate facility.) And yes…actually, oats are a superfood!

Oats contain more dietary fibre than any other grain. The insoluble fibre aids in digestive health, whilst the soluble fibre, beta-glucan, has cholesterol-lowering properties. Oats have been shown to reduce cholesterol levels due to the presence of tocotienols, reduce the risk of cardiovascular disease, relieve hypertension and to stabilise blood sugar levels.

Even when hulled, oats contain all three parts of the grain: the bran, endosperm and germ. This makes them wholegrains, meaning they retain their natural minerals and vitamins. Oats contain manganese, selenium, zinc, magnesium, phosphorus, molybdenum and iron, and also folate, B vitamins and vitamin K.

The other super thing about oats? They’re super cheap!

Serving suggestions: start the day with a bowl of porridge or make your own oat-based muesli, bake into cookies or cereal bars, or grind into flour. You can make oat milk by soaking oats, blending with water and straining.

You don’t need to spend a fortune to be healthy. Ordinary foods have super powers too!

How I Quit the Supermarket

For a long time I was uneasy with shopping at the supermarket. I wanted to shop sustainably from independent producers, support local businesses, and buy ethically, yet quitting the supermarket seemed so… drastic. I wanted to divorce my supermarket. Split up with my supermarket. “That’s it! I’m leaving you!” Storm out of the door, dramatically, never to return. However much I might have wanted to, something held me back. Actually taking action seemed too overwhelming.

Yet I realised at the start of this year that I don’t really shop at supermarkets any more. As a couple, for every $100 we spend on food, we probably spend $1 in the supermarket. In the space of two years, I’ve gone from shopping there multiple times a week to maybe once a month. What happened?

I didn’t divorce my supermarket. There were no fireworks, no drama, no tears and regret. Things simply changed. We drifted apart. We had nothing in common. It was a gradual shift, so subtle that I didn’t really notice it, until one day I realised that we just weren’t doing things together any more, and I was free.

Here’s how I quit the supermarket.

The first thing was starting to buy my fruit and vegetables elsewhere. Supermarkets in Western Australia have very expensive fruit and vegetables, limited choice and almost no organic produce. I tried a few things – shopping at the local fruit and veg stores (cheaper but most produce was imported from China), before switching to Farmers Markets (more expensive but locally produced) and signing up for a weekly organic vegetable box delivery.

The second thing I did was to stop buying bread from the supermarket (it’s filled with additives, preservatives and palm oil) and start buying bread from a proper bakery. Nothing beats freshly baked bread! I also learned how to make my own sourdough, both to save money and so I could enjoy fresh bread when I needed it, rather than just on Saturdays.

Thirdly, I started shopping at bulk stores for grains, pulses, spices, nuts, and seeds. The prices here are far cheaper than the supermarkets and the choice is better. I have at least three very good stores close to me, and the more I look, the more I find.

Next, I gave up plastic. This meant not buying anything in plastic packaging. This was quite a big shift, and saw my supermarket consumption drop considerably. I found a local supplier of milk and yoghurt at the Farmers Market with products packaged in glass (and they collect empties for re-use). I also learned that is really simple to make yoghurt at home.

I discovered that it is possible to buy laundry and dishwashing liquid in bulk from the bulk bin stores by bringing my own containers. Rather than buy shampoo, conditioner and shower gel from the supermarket, I found a local artisan producer who used natural ingredients so I could avoid the chemicals found in regular brands. I now make my own deodorant and toothpaste.

You don’t need to buy expensive cleaning products from the supermarket either. Green cleaning solutions such as using bicarbonate of soda and vinegar work just as well, and are far safer than a lot of products for sale in the supermarket.

The next thing to go was switching from the supermarket service counters when buying fish, cheese and deli items. I found a local fishmongers; although the price is higher, the quality is infinitely better and the selection is amazing. We buy olives and cheese from a local deli rather than the supermarket.

From this point I was only stopping in at the local supermarket for odd bits and pieces, and the challenge now is to find alternative sources for these few things. We had a win recently with finding an alternative source for toilet paper, which was one of the last remaining supermarket staples.

Important note – this was not a quick process! It has taken me two years to get from where I was to where I am now! I started slowly and just chipped away until there was almost nothing left.

So…what is left now? There are a few things that I still go to the supermarket to buy. One is tins of coconut milk. I still can’t find an organic brand that I like, so for now, I sticking with the supermarket brand. It’s not a regular purchase though; I’ve probably bought 4 tins from the supermarket so far this year. I also bought a jar of black tahini recently as I’d read about it, wanted to try it and hadn’t seen it stocked anywhere else. Eventually I’ll find alternatives for these, too. There’s no point worrying about what is still left to achieve; it is far better to celebrate successes, and I’m pretty happy that I made it this far!

Have you thought about quitting the supermarket? Have you given it a go or do you find the whole idea of taking action a little overwhelming? Maybe you are you a pro with loads of tips to share? Please share your thoughts in the comments below!

What I Learned from Quitting Sugar

At the end of last year, I decided to try quitting sugar. For a while I’d been noticing articles popping up in the media about the negative health impacts of sugar. I looked into it a little more: I read David Gillespie’s book Sweet Poison and also I Quit Sugar by Sarah Wilson. I had long conversations with my next-door neighbour about the book Primal Body Primal Mind by Nora Gedgaudas (which I attempted to read myself, but couldn’t motivate myself past the introduction – it’s a dry read). I decided to jump on the sugar-quitting bandwagon, and try it out myself.

The Science-y Bit

If you’ve missed the “sugar-is-actually-really-bad-for-you” frenzy, let me briefly explain. The word “sugar” actually refers to a number of different compounds characterised by a sweet taste. Simple sugars include glucose and fructose.  Table sugar (sucrose) is actually a double sugar made from fructose and glucose. Carbohydrates are complex sugars that can be broken down by the body into glucose.

Our body needs sugar (namely glucose) to function. But it doesn’t need the immense quantities that most people eat every day. Almost all packet foods have added sugar, even the “healthy” ones like muesli bars and granola. Those low-fat options that we were told were better for us? All have far more sugar than the standard versions. Sauces and condiments are also often packed with extra sugar. It’s everywhere.

After the low-fat revolution of the 1980s led to higher rates of obesity and diabetes, researchers discovered that fat wasn’t making us fat. The culprit is sugar. The American Heart Association recommend only 6 teaspoons a day for women and 9 teaspoons for men (one teaspoon is a little under 5 grams). It is estimated that the average American consumes more than 42 teaspoons of sugar every day!

The sugar that’s receiving all the bad press is fructose. It’s the sugar found in fruit, and also in table sugar and honey (which is usually around 50% fructose). Our bodies don’t respond to fructose in the same way as with other sugars. Whilst eating glucose or carbohydrates causes a hormonal response that makes us feel full, fructose doesn’t work in this way. Not having an off-switch means we’re far more likely to over-indulge. And when we have more fructose in our bodies than our liver can break down, our bodies convert it into fat.

It’s not just about weight-gain, either. Research has suggested that fructose is linked to the development of a number of cancers including pancreatic and small intestine cancers, it inhibits our immune system, causes inflammation,  it speeds up aging, it impacts our digestive system, and many more.

All of this is pretty scary stuff. If that wasn’t enough to convince me to give it a try, the promises of feeling clearer mentally, of having more energy, of not succumbing to sugar cravings (and accidentally eating an entire chocolate bar when I only meant to eat two squares) definitely were.

Quitting Sugar

What I didn’t Eat

In order to quit sugar, there’s a surprising number of things to avoid:

  • There’s the obvious added sugar of course, which means avoiding most packaged foods. As I don’t eat packaged food anyways, this wasn’t a problem for me. If you do eat anything from a packet or jar, check the label – the amounts of sugar might shock you!
  • All of the “natural” sugars, like honey, maple syrup and molasses are still sugar, so they were crossed off too.
  • All fruit, including dried fruit…and this includes tomatoes and sun-dried tomatoes. Remember how in school we were always taught that they were a fruit? Well, it applies now. Have you ever seen how much sugar sun-dried tomatoes contain? No wonder they are so tasty!
  • Sweet vegetables, including sweet potatoes, beetroot and carrots, which all contain fructose.

What I Did Eat

So what was left?

  • Proteins such as fish and eggs. I don’t eat meat, and I don’t eat a lot of fish, so this meant eating a lot of eggs.
  • Nuts, seeds and legumes.
  • Leafy greens and other non-starchy vegetables.

How Did I Find It?

If you’re looking at that list above thinking it all sounds very boring, then I’m going to tell you – it was. It was extremely boring. In I Quit Sugar, Sarah Wilson advocates eating a lot of meat and dairy. I don’t eat either of these, and this severely limited my options. I ate virtually the same meals every day for two weeks – which made me question whether I was missing out on valuable nutrients by cutting out so much.

As to how it made me feel… I didn’t get the amazing clarity of mind that I was expecting. But I didn’t get the sugar cravings that I read I should expect, either. Everything just carried on as before. I don’t really know how much sugar I was eating before, but I guess my body didn’t need the big sugar detox I had expected it would.

Lessons from Quitting Sugar

It was a good experiment, and I’m glad I did it because it made me more mindful of the sugar in my diet. More importantly, it made me realise how much enjoyment I get from food – from cooking, to eating, to sharing with others – and that wasn’t something I was willing to sacrifice. Food is my creative outlet. My experiment coincided with the start of mango season; I realised I didn’t want to be eating omelettes for breakfast when there was so much beautiful fresh produce out there for me to enjoy.

fruit2It is worth recognising that other people’s journeys aren’t the same as our own. David Gillespie, who wrote Sweet Poison, was struggling with obesity when he quit sugar; he was also eating and drinking a lot of processed food. Sarah Wilson has an autoimmune disease called Hashimoto’s, and reducing her sugar intake helps her manage this. Neither of these conditions apply to me, and so I don’t have the same incentives to make quitting sugar a way of life.

Plenty of bloggers, writers and recipe creators out there talk about quitting sugar, and being sugar free, when what they mean is refined sugar-free. Don’t get confused by the two. Honey, particularly raw honey, is thought to have great health-improving properties, but it is still sugar. Berries, such as blueberries, are extremely high in antioxidants, and are considered superfoods because of their high nutritional content, but they are a fruit, and fruit contains sugar. If you want to enjoy these and many more amazing foods, then do! Just don’t kid yourself that you are eating a completely sugar-free diet.

What works for me is quitting refined sugar. That means I can still eat fruit, and I can still bake, but I choose sugars that have not been highly processed and still retain nutrients. They are more expensive than table sugar – which helps limit the quantities I eat! (I’ll cover unrefined sugars in another blog post.)

If you want more information about sugar, I’d recommend reading both the books I mentioned at the start (I found both of these in my local library). The science behind sugar is really interesting, and I think it’s important that we connect with the food we eat in as many ways as possible.

Have you tried quitting sugar? How did you find it? I’d love to hear your thoughts in the comments below.

The Irony of the “Treat”

Why is it, that when we think of treats, we often think of the over-processed, over-packaged, sugary, additive-filled, preservative-pumped, nutritionally-devoid excuses for food that we can buy at the supermarkets? I used to think that way, and I’d head to the supermarket to pick up a sugar-laden, calorie-filled, preservative-packed “treat” whenever I felt like I deserved a reward, wanted to celebrate, or was feeling sorry for myself.

Thing is, after that initial euphoria that came with eating said “treat”, I’d end up feeling less than special. All that refined sugar and refined carbohydrates would make me feel tired and lethargic.

I’d often end up bloated and with stomach ache.

I’d feel guilty – for having filled my body with junk, for having wasted my money, for not having the willpower to eschew junk food altogether and treat myself to a relaxing bath instead. The kind of guilt that could possibly be placated by the soothing comfort of a chocolate bar – and so it would continue.

I used to think like that, but I’ve changed. I haven’t stopped enjoying treats though – I still love chocolate and cake and all of those things. What’s happened is I’ve discovered that it’s possible to enjoy treats that still taste amazing and are made ingredients that are actually good for us. More on that later.

profiteroles and ingredients

Custard-filled profiteroles. But seriously, have you seen the ingredients?! How is filling your body with rubbish like that any way to treat yourself?

This change wasn’t a quick process. A combination of a few things – increasing interest in my health, a desire to stop buying things in plastic packaging and a passion for sustainable food – led me down this path, but it took time to learn and adjust. Once I was on the path though, I knew there was no going back.

I can’t tell you how much better I feel. When I eat something packed with nutrients, there’s no way I feel guilty! Food made with real ingredients fills me up, tastes far better, and the flavours linger… which helps stop me eating 100 cookies all at once.

If I served you a banana, an avocado and some walnuts for breakfast you’d probably think that was pretty healthy. And possibly also a little boring. But chuck it in a blender and add some cacao powder and a few other bits and pieces and you have chocolate mousse. For breakfast. How awesome is that?!

chocmouseebreakfast

Yep, this was breakfast! Chocolate mousse topped with walnuts and cacao nibs, with oatbran and cashew nut milk. What a way to start the day!

The point of a treat is just that. It is a treat. A treat should be something that makes us feel good. But this feeling shouldn’t just come simply from the knowledge that we are indulging ourselves. It should also come from the fact that we are indulging in something that will nourish us, that will provide our bodies with what it needs to feel good, to repair itself, to restore us.

With food, this means something that will continue to benefit our bodies long after the taste has left our lips. What is the point in “treating ourselves” to something that tastes sugary and satisfying but as soon as it is gone we are plagued with regret, because we know it is actually bad for us – full of preservatives and fillers but devoid of any nutritional benefit?

In case you haven’t noticed, I’m super passionate about food! So this year, one major focus on the blog is going to be to try to inspire you in the ways of clean eating, by making and sharing simple recipes (with probably far too much focus on desserts and sweet treats!) that are packed with things that are good for us and make us feel great. You don’t need to be a great cook. For some of them you won’t even need an oven! Simplicity is best.

Here’s to a year of deliciousness : )

The sustainable, ethical, natural way to eat – the ‘clean’ approach

Have you ever heard of clean eating? No? I hadn’t until I started preparing for the Living Smart session I presented on Healthy Homes, Healthy You back in November.

Food is one of my passions, and I wanted to cover a range of things: eating natural, whole foods; the importance of organic; shopping locally at farmers’ markets; avoiding packaged products filled with preservatives; the evils of mass-produced processed foods – low or no nutrition, fake ingredients that our bodies can’t recognise; and the huge unethical corporations we support when we buy the brands they own (and the 10 biggest companies own almost all of the everyday brands we that buy).

This is the way I eat, although it was a transition that didn’t happen overnight. As I’ve said so many times, it started with Plastic Free July – cutting out plastic meant cutting out junk, buying more raw ingredients and making more from scratch. I began to seek out organics and shop at farmers markets as I became more committed to sustainability. I also started taking a lot more interest in my health. Whereas in my twenties I could eat anything and everything and get away with it, my thirties have not been so forgiving, and my digestive system no longer appreciates being bombarded with junk. I have found that a simple approach to food is the answer. Eating fresh, nutritious, healthy food every day actually makes me feel good – and tastes delicious.

Until I started my research though, I’d never thought about a way to describe my way of eating, other than plastic-free, which doesn’t quite do it justice. Or maybe whole foods (meaning food as close to its natural state as possible), but that doesn’t cover the ethical aspects. “Plant-based” doesn’t fit because whilst I eat a lot of plants, I also eat eggs and fish. Then I stumbled across the term “clean eating”, and I realised, there was a word that described how I eat after all, and so perfectly.

Clean Eating – What does it mean?

It’s actually quite simple. There are plenty of people out there who have dreamed up complicated rules for clean eating, saying all kinds of things like: you shouldn’t eat after 6pm; you shouldn’t eat gluten, or any grains, or even things that look like grains but actually aren’t; or you should only eat by the light of the moon (okay, I made that one up – but you get the idea). I think such rules are unnecessary. Why make things complicated? The way I see it, there’s just one guideline:

“If it came from a plant, eat it. If it was made in a plant, don’t.” ~Michael Pollan

So simple!

Of course, it can’t be taken completely literally. There are plants that are poisonous. Fish, meat and eggs may not be plants but that doesn’t mean they are bad for us. Following this rule doesn’t mean we all have to turn vegan. It’s more about understanding where our food comes from. Free range chickens that roam around in grassy meadows in small-scale farms are very different from battery chickens that have never seen daylight and are forced to live in confined, unhealthy conditions before being processed – in factories.

To me, clean eating encompasses a few things. Eating organic, and buying as local as possible. Shopping directly with producers and cutting out the middle-man (by which I mean, the supermarkets). Using ingredients that are as close to their natural state as possible. Cooking from scratch. Choosing the best quality ingredients I can afford. Avoiding anything with preservatives, additives, or containing ingredients that I haven’t heard of or can’t pronounce. Choosing free range and fair trade (food produced by workers who are exploited can hardly be called ‘clean’).

Food is so important – we literally can’t live without it. Our food needs to be real in order to nourish us and keep us healthy. It needs to be grown in ways that are sustainable so that the land (and waterways) will continue to feed us for generations to come. And it needs to be grown the way nature intended. Not pumped with chemicals and drugs, or fed inappropriate feed (jellybeans, anyone?). Or worse – synthetically manufactured in a laboratory from man-made “ingredients” so it looks and tastes like food but is devoid of any actual nutrition. The only thing healthy about this is the profit that these companies generate for themselves.

“I prefer butter to margarine because I trust cows more than chemists.” ~Joan Gussow