Wholefoods

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Social media has given an amplified voice to an increasing number of healthy food advocates. There is growing pressure on food manufacturers to provide more natural, less additive laden products. The local food movement has made farmers markets the hip place to be seen and garden to table restaurants are all the rage. One of the problems with this movement is that it tends to over complicated the issue. My advice to people is to eat more “whole” food products. This simply means that the healthiest foods are foods that are as close to how they appear in nature as possible. A simple example would be a whole fish vs frozen fish sticks. Which do you think is healthier? Of course you need to know how to handle fresh fish and you need to have the time to prepare it properly. I think this is one of the biggest obstacles to eating healthier; convenience. Most people are too busy to cook. We love to watch cooking shows and competitions but the idea of handling a raw chicken is somewhat abhorrent to many. It’s easy to buy an organic tomato at the farmers market but not so much handling raw meat and seafood. One of the books I was most influenced by in the 1980’s was American Wholefoods Cuisine by Nikki and David Goldbeck. Thirty years ahead of their time, the Goldbecks advocated a diet “low in sodium, refined sugars, refined starches as well as substances that have no natural counterpart (food additives)”. They explained that you find most whole foods on the perimeter of your grocery store and how the more packaging a product has the less natural it was likely to be. This was all good, somewhat radical advice and was easy to remember…minimal packaging, minimal ingredients, looks like it does in nature, perimeter of the grocery store. American Wholefoods Cuisine is still available if you want to check it out. Read more of this post

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Breakfast

We get into food routines and sometimes it’s nice to change things up a bit. I made buttermilk pancakes today with ground flax seed and oatmeal. Pancakes are so easy to make from scratch and are really inexpensive to boot. All you need is a cup of AP flour, a Tbls of baking powder a pinch of baking soda (baking soda and baking powder activate at different temps) a pinch of salt, an egg, some oil or butter and buttermilk (or any kind of milk). Mix it up (don’t over mix, those unsightly lumps are ok….as Alton Brown would say….”Just walk away, walk away”). Add a bit of oil to a medium hot pan and make pancakes. They can be held in a warm oven if the rest of the family tends to not get up at 7:00am like you do. Along with the PC’s I made some side meat, which is basically bacon that has not been cure and salted. So it’s just meat with no sodium nitrates or other bad stuff. Your grocery store may have it. If they do it’s usually hidden in the dark recesses of the meat department along with the offal, shanks and hocks. Really the best stuff that everyone is afraid of.

Foodie Photographer Gardener

Welcome! I am a photographer by trade and a cook by birth. I love cooking, ingredients, kitchen tools and gadgets, gardening, grocery stores, nutrition, food news, cooking shows and pretty much anything else food related. With this blog I hope to comment on things in the news, report on grocery prices, share money saving ideas, post my photos, and in general be humorous and informative. I have never really done a blog before so I promise to stick with it and see where it goes. Thanks for reading and please come back!