My Green Journey so far…the next bit…


I must have made more progress than I thought as I need to flow over into a new post…my previous post talked about the results of reducing caffeine and dairy from my diet…

Smoothing out the rough edges

DSCF9624I usually drink 2-3 smoothies a day now, almost certainly two, and three perhaps if it has been a long day…I’m learning what makes a good smoothie and how to keep it affordable. Part of affordability is keeping on top of what fruit and veges are in season and steering away from more expensive out of season items. Coconut water is less bland than the plain rainwater that comes out of our taps but @$5/litre kinda pricey so it’ll become an occassional. Rather than using storebought juice (if it is really juice!), I’m going back to making my own from whatever fruit and veges are cheap…it’s only a week or so before the ‘Kune Eclair shop re-opens with its cheapest bags of carrots and parsnips, heralding a mega juicing and freezing effort…

kune ecalir shop

Being clever with meat

I’d already been reducing my meat intake over the last couple of years, a step partially driven by simple economics: it doesn’t take too much in the way of smarts to be able to stretch half a kg of mince from 1-2 meals to 4-5 without feeling that something’s missing…

Lighten up

I used to rely heavily on potato in my old diet, mainly mashed or fried, i.e. chips but now that all feels just way too heavy…Living rurally, I tend to buy a lot in bulk and so this year I have slowly consuming those stocks down to zero and either not replacing them or substituting a healthier alternative.

A lot of the time now, rice is the new spud and the Irish in me is comfortable with that. The chips, potato, fried, chunky that used to be a staple of my diet are now an occasional treat, usually with fish…

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It does mean, however, that I will need to experiment with some new roles for the air fryer beyond healthy(er) means of making chips…

Turn to the dark side

As much as possible I am moving away from processed food and ingredients, getting as close to the raw material as possible…I’m not sure whether “if it’s white, it’s bad” is a solid rule (maybe just not as good), but white food like bread, sugar, flour, salt has generally been uber-processed….is the white just what’s left after all the good stuff is taken out?

For the most part, a healthier alternative is easily sourced and at not much additional cost, if any…

Yes, I do still mainly buy white flour, but offset this by adding bran flakes when I’m baking…summa-summa for baking bread;

Raw sugar instead of white sugar (+ banana is often a good sub-in),

Sea salt instead of common kitchen salt,

Brown or black rice instead of white rice: if you use white rice, rinse it first: all the sediment that comes off after the first rinse may be a good argument in favour of darker rices…

Spice up your life

A little spice goes a long way…spices and herbs make for tasty meals without the need for sugar to taste…it is now so easy to use spices and herbs to spice up what might otherwise be quite mundane…adding a chunk of ginger totally vitalised my juices last winter…and jalapeño in bread adds a whole new dimension of flavour…

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