On a completely different note, (lol) I've started washing my hair with baking soda. I've been rinsing with apple cider vinegar (and a few drops of essential oil: lemon or orange usually, sometimes lavender) for a while now, but switching to baking soda for washing is new. So far it seems to be working quite well for my hair. I also read that baking soda can be used in place of deoderant, among its many varied uses. I generally buy a 10 lb bag of b soda through our food co-op.
As you know, I eat raw vegan, for the most part. My son is vegetarian and dd and dh are omnivores (although dd eats vegetarian at least 50% of the time). So our cupboards and fridge really do have quite the variety of foods. From time to time it's good for me to reflect on just what I have in the house that's "my" food, and I thought I'd share what's on the shelves/in the fridge at the moment, in no particular order: (all organic unless otherwise noted)
- maca powder
- kelp flakes
- raw nori sheets
- raw agave
- extra virgin coconut oil
- extra virgin olive oil
- goji berries
- incan/goldenberries
- purple and white mulberries
- dried mango
- dried apricots
- dried cranberries
- thompson and golden raisins
- currants
- black sphinx dates
- dried plums
- dried cherries
- raw cacao nibs
- raw cacao powder
- cacao butter
- whole cacao beans
- carob powder
- himalayan salt
- pacific sea salt
- dulse
- acerola cherry powder
- acai berry powder
- chlorella powder
- spirulina powder
- wheatgrass powder
- sunflower seeds
- pumpkin seeds
- hemp seeds
- chia seeds
- sesame seeds
- almonds
- walnuts
- pecans
- cashews
- brazil nuts
- brown flax
- golden flax
- flax crackers already made
- nutritional yeast
- sprouted almond butter
- dried figs
- sundried tomatoes
- coconut sugar
- buckwheat, including sprouted dried buckwheat
- kelp noodles
- sprouted trail mix
- nama shoyu
- vanilla beans and homemade non-alcoholic vanilla extract
- apple cider vinegar (as well as balsamic and white)
- some pine nut/red pepper salad dressing
- miso
- dried wild mushrooms
- dried stinging nettle
- whole hullless oat groats
- a large assortment of dried herbs and spices, as well as condiments like sweet chili sauce, pickled ginger, stone ground dijon mustard, etc.
- a variety of sprouting seeds, and a tray of half-grown wheatgrass
Then of course, there's the produce (about half of which is non-organic at the moment):
- bananas
- apples, org
- lime
- lemon
- ginger
- yam, org
- garlic, org
- onion, org
- broccoli
- carrots, org
- bell peppers (red, orange & yellow)
- cucumber
- cabbage, org
- celery, org
- mushrooms, org
- collards, org
- kale, org
- romaine lettuce
- oranges, org
- jerusalem artichoke/sunchoke, org
- tomato
- green onions, org
- kombucha (I have about 2L in the fridge, and also have two new batches on the go)
- some sprouted almond milk
- frozen berry blend (blackberry, raspberry, blueberry)
- frozen raw chocolates, raisin nut fudge with young coconut topping, and caramel bars
WOW! What variety!!! (And that's just off the top of my head; if I looked, there's probably more) I was saying to someone the other day how I have never been the person who's cupboards were bare. I'm no Mother Hubbard, that's for sure. Even in university, when everyone is so stereotypically poor, I always had food to eat. It's one of my 'issues'. LOL But let's not open that can of worms! lmao
Suffice to say, there's plenty of variety available to me in terms of food. Plenty. I like that I have a variety of foods with which to create raw food entrees, although admittedly, I stick to a few staples, like green smoothies, nettle tea, chia pudding, salads, and trail mix. But if I *want* to, I have options. LOTS of options, by the looks of it. Time to get creative in the kitchen! ;D
No comments:
Post a Comment