This week I want to add rice to my pantry stash. So I’ll be buying $10 worth of brown rice. Before I buy super large quantities of any one thing, I want to have a small variety of foodstuffs in case of an emergency happening sooner than later. So rice it will be this week.
I must admit this journey is taking a huge amount of change in my shopping habits. I am staying out of the middle aisles more and in the dairy and produce more. Coupons have been a way of life for so long, it’s hard to stop but I still check the ads for personal things like feminine supplies, razors, and toothpaste. I know the investment in whole foods will pay off for our health but I think I am still in the sticker shock part of it!
I have been making yogurt, and drying some foods to store. I really like making the yogurt—it is so very good and I know exactly what is in it. My first attempt at drying foods was to dry mushrooms that I found reduced at the grocery. It went very well. I see lots of uses for my dehydrator in the future and will post on many of those.
All in all, my whole foods journey is progressing very well. I am still using the processed foods in my pantry (cannot afford not to) but the transition is slow. I think that is a good thing—introducing whole foods little at a time isn’t such a big change for the Hubby and kids. We definitely are eating more fresh veggies and fruits.
One thing I want to try this week is yogurt cheese—I understand it is close to cream cheese. Then I will be able to use the whey collected to ferment other foods! I am in the middle of reading Sally Fallon’s book Nourishing Traditions and am very excited to try some of her ideas! I highly recommend it to anyone wanting to improve the way they eat!
Well, I would love to hear from anyone else about making or eating more fermented foods!
Comments are encouraged and very welcome!