I miss my food stamps. Yes, food stamps. When I first started this journey I was on food stamps and that freedom was so inspiring whenever going to the grocery stores or farmers markets. Bad news is that after starting my new job I make over their income limit, so my food stamps were discontinued. I gave up the idea of eating healthy because it is really expensive and I thought "How can I afford this?" But after reviewing my spending on eating out, I realized I need to reverse those eating out costs to buying good groceries instead. It has been difficult! Eating out is one of my most favorite past times.To teach myself and discipline myself into not going out to eat every other night is like constantly smacking my brain with a ruler.
I am also trying to focus on what I know I will eat. I can't go spending-happy in Whole Foods as if I could try a multitude of things at once... I need to plan ahead and pick my battles.
Here is what my latest grocery store trip looked like:
- I know that raw vegan "meat" can go a long way and I can use it for a variety of different things. Therefore, I bought walnuts and sun-dried tomatoes.
-I know I eat a lot of salad and a few other greens - bam there you go
-Cold-Pressed Extra Virgin Olive Oil is a must for many raw dressings. I needed a refill.
-Basil and pine nuts to make my most favorite pesto dish... Which brings me to
-Zucchini. Raw pasta galore
-Tomatoes for sandwiches, salads, sauces, and salsa
-Avocados for sandwiches, salads, sauces, and salsa
-Sprouted bread and tortillas for my daily wraps and sandwiches. They make quick and easy lunches for work!
-Raw cheese (When I get in that mode that I want something comforting, yet it still has it's enzymes)
-Bananas and strawberries. Smoothies and sorbets for my morning and pestering late night sweet tooth.
-Apples because I love to eat them with my kids. They are something we share very well.
-Oats. I eat them pretty much every day for breakfast.
-Raw Agave nectar. I need sweet sometimes, okay.
-Sprouts. A MUST for almost all my lunch dishes.
-Cucumbers. Probably one of the most versatile veggies in my kitchen. My kids love them like crackers so their are excellent snack material. They are also excellent in salads, they can be cut up for sandwiches... The list goes on. Cucumbers are the kingcumbers.
-Carrots. For my carrot oat bites, my salads and also for my miso soup
-Unpasteurized Miso and
-Mushrooms for miso soup and
-Un-toasted Nori for miso soup because miso soup really helps me out on these cold days when all I want is something warm*.
*the miso soup I make is not cooked but it is warm. To
make: Miso paste by the tablespoon to taste, nori and mushrooms with hot water over it to mix. Done and tasty:
--->
-Raw cashews for my cashew cheezy weezy.
-SEA SALT
-and raw ALMONDS!! Because I use almond milk every single day and I can't live without it.
I love it. And, I am trying to make this work. I will also when I can, be buying things I need to make certain special projects... But I will be smart about it and I will update when these projects happen.
Like this one! This is my next project which I already have all the ingredients for so I will probably make it for lunch tomorrow morning before I head out for work. xoxo
...
Ingredients:
1 raw, untoasted nori sheet- 1/2 avocado
- 1-2 sprigs of fresh dill
- 1/4-1/2 raw zucchini
- 1 handful of sprouts (alfalfa, sunflower, etc…)
- 1 small tomato
- 1 tablespoon of dulse flakes
Directions:
Cut the avocado and tomato into slices. Cut the zucchini into long strands using a knife or julienne slicer.
Next, roll out the nori sheet on a sushi mat or a flat surface. Lightly spray the nori sheet with water to soften it and make it sticky. Lay down a thin layer of alfalfa sprouts covering the top 3/4 of the nori sheet, leaving about 2 inches uncovered. Then add the sliced tomato, zucchini and fresh dill. Add the avocado slices last. If desired, sprinkle a small amount of dulse flakes over the avocado for a salty, seafood flavor rich in minerals.
Gently roll the nori sheet, pressing it together with your fingers. Lightly spray the bottom 2 inches of the nori with water to make it sticky and finish rolling it. Give the entire roll a gentle squeeze to ensure the nori has stuck to itself all the way around. Try to keep the roll nice and tight as you roll it.
Let the roll set for a moment. Then, with a sharp knife, cut the nori roll into one-inch sections. Now it’s time to enjoy this delicious, raw taste of the sea!
Now here is your moment of Zen. Myrawkitchen :]
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