Back to our roots-local, all natural cooking

Being a teacher never goes away. In fact, sometimes it haunts you. Yesterday I shared this photo on facebook which illicited a few likes and comments from a few people.

One of the comments on this post was from a former student of mine. Ahem, let me rephrase this. A former student who I couldn’t not like, tugged at my heartstrings, made me laugh, and oh ya hardly cracked a book or did his homework. You know, one of those students.He asked if I had read “Omnivore’s Dilema.” Yes, I have had. But, I had forgotten. So, I dusted it off and started re reading last night. And just like my former student coming back into my life, I am reminded of my roots and how our eating habits are vitally important.

Within the first chapter, Pollan defines industrial food.

Industrial food: Any food whose provenance is so complex or obscure that it requires expert help to ascertain it (Pollan 2006, p.16)

Hhmm. How many of you can identify with this when picking up a package of any food?

I’m anxious to re read his part about organics. It’s been a few years since I have read the book and my lifestyle of eating whole, non pesticidal, local food has changed quite a bit.

In fact, it has changed most dramatically in the last year since we have moved to Laramie. We now have the luxury of shopping at a local food co op that can tell us exactly where our food is coming from. I have the luxury of living with someone who supports eat local, natural foods. He makes our own bread, These two things combined have made “clean eating” a simple fact of life. Not something that I have to practice for a week to get my eating back on track.

In return, I feel more energetic, my weight stabilizes itself, and I can continue to train without bonking.

So, what am I eating lately based on these principles?

  • Colorado Palisade Peaches on the grill

We served ours over salmon. I’m thinking over grilled tofu next time.

  • Locally grown grilled portabello mushroom

Topped with olive oil and swiss cheese

  • My own grown zucchini

Lots and lots of zucchini. Somedays I pray that I don’t have to pick one.

  • My own grown poblano peppers-stuffed and baked

What am I preserving for later?

KyKy being cute watching me snap greens beans while I watch Beverly Hills Nannies

Using the hand held vacuum sealer compliments of Mountain Dad a few years back. It has come in handy this past week.

Thanks to my former student for first reading a book of substance and second for re-recommending it to me. It was a nice reminder of what I am putting in my body and why.

What’s growing in your garden? 5 kinds of peppers, green beans, zucchini, squash, cucumbers, tomatoes.

Organic or Local? Which one do you go for first? I actually go local first because the USDA guidelines for organic are not very high.  Most local growers are actually organic or all natural, they can’t always afford the label.

Any ingredients in packaged foods that you stay away from? JWail has been awesome in teaching me about some ingredients. Like hummus usually has preservatives. And no food coloring or dyes. No high fructose corn syrup. I am at the point where some foods gross me out because of this.

*This post was shared on Peas and Crayons What I ate Wednesday and Frugal Ways Sustainable Days*


3 responses to “Back to our roots-local, all natural cooking

  1. Those are some good thoughts. Local/organic was not even on my radar until about last year. Although when I lived in the DR, our produce was a little too local for my tastes sometimes!! Next year I plan to get signed up with the local gardens… our yard can’t really fit one…

  2. Pingback: What I did on summer vacation « Mountain Kait·

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