Learning To Cook Our Favourite Restaurant Foods - Vietnamese Salad Rolls

Salad rolls with peanut sauce. Fresh, colourful, and tasty. Very tasty.
Recipe at bottom of page.

Eating out is fun. Who doesn't like someone else to do all the cooking and cleaning up? But at what cost to your food budget?

Eating out accounts for about 44% of what the average North American stuffs in their pie hole every year. The food bought may be yummy, but it is also several times more expensive than the same food made at home. 

Many years ago Linda and I were looking to tighten our budget. Eating out was a natural place to look to save a lot of money. 

Rice paper is available in the import section of your grocery store.

We decided to eliminate eating outside our home, something that could potentially save us thousands of dollars a year. 

We began to miss some of our favourite restaurant foods. We had to either learn to live without them, or learn to make them ourselves. We chose the later alternative.

That meant learning to make dishes from Mexico, India, Thailand, and Vietnam, among others. It has also meant many years of enjoyment learning about different cultures, geographies, and foods. 

Vietnamese salad rolls with peanut sauce provided one such tasty lesson. 

We had them tonight, and they did not disappoint. We added dried basil and green onions from our garden. Salad rolls often include shrimp or pork. We made ours with tofu.

They are considered an hor d'oeuvre, although we ate ours as a main course. 

Next time we will pair them with a hot and sour soup recipe that we made earlier this week for the first time.

Our cooking knowledge has come in handy now that we live in a rural area where there are few restaurants of the type we would frequent back in the day. 

We can still enjoy the foods we learned to love in restaurants, and save a ton of money in the process.

Start saving money now by reducing restaurant visits, and increasing home cooked meals. Save money, have fun, eat well. That's what I call a win-win-win.

Vietnamese Salad Rolls With Peanut Sauce Recipe


In this recipe, the only thing that needs to be cooked is rice noodles, and they cook quickly, say, 2-3 minutes at a boil. When they are done, drain and use cold water to cool off. Drain again.

The tricky part is rehydrating and handling the rounds of rice paper. The dry rounds are immersed in warm water for a few seconds. I leave mine in the water for up to 60 seconds, then transfer them to a clean, dry cloth for another 30 seconds (to absorb water), then on to a plate for filling and rolling.

I usually soak and use two at a time to make a roll. That is because a single rice paper is difficult to handle and roll without tearing. 


Once on the plate, we filled the round with:

- rice noodles, cold

- marinated baked tofu, strips

- green onions

- shredded carrot

- shredded lettuce

- bell pepper, sliced

- basil, fresh or dried



To roll up:

- filling should be at bottom end of round. Fold sides in and over the filling a bit, then start rolling up from the bottom, holding it all together as you go. Be patient, and once you get going and repeatedly make one after another, it becomes meditative. If you roll it tightly it will all stick together, no problem.



To make the peanut sauce combine:

3 tbsp peanut butter

2 tsp   Bragg or soy sauce

1 tsp   sesame oil

1/2 tsp chili flakes

Top with a few fresh peanuts.


If sauce is thick it can be used as is, or if you like it runnier, dilute with a bit of water, or coconut milk if you have some on hand. 


Enjoy.

Homemade Hummus, Baked Pita and Za'atar

A beautiful meal of homemade baked pita, hummus and za'atar spice.
Kalamata olives, dill pickles, and fresh tomato are nice additions.

Linda and I have made lots of homemade baked pita breads over the years. And we are big fans of making our own hummus. But we have never attempted to make our own za'atar spice before yesterday.

The only time I have tasted za'atar spice was when Linda smuggled some street bread out of Palestine, where she spent several seasons on an archaeological dig. One year, just before having to say good-bye to one of her favourite countries, she bought a couple of servings of street cart bread, just for me. 

Of course, the bread came with small folded newspaper envelopes full of za'atar spice, which was meant for the bread to be dipped. It was all she  could do to not eat it all on her flight home.

But she made it all the way back to Canada without enjoying this traditional mid-east treat. Lucky for me.

That was the first time I had ever experienced za'atar spice. I had never eaten anything like it before, or since, until we whipped some up to go with our baked pita and hummus yesterday.

Za'atar spice is used in many middle eastern regions, and can be enjoyed on a variety of dishes. While there is a standard recipe that includes sumac, many families have their own variations that are well guarded.

We decided to make what will surely become our own staple "not-so-secret" recipe. Naturally, we wanted to use only what we already had in the house, so as to not have to buy anything. 

Here is what we threw together (including rough measurements):


The NBA Za'atar Spice Blend

• 1 tbsp savoury (we used summer savoury that we grew ourselves) 

• 1 tbsp thyme 

•  1 tsp basil

• 1/4 tsp turmeric 

• 1/2 tsp caraway seeds 

• 1 tbsp toasted sesame seeds 

• 1 tsp salt 

After making our spice blend we wanted to try it right away. As soon as the first baked pita came out of the oven we ripped it open, sprinkled in our za'atar spice generously on the still steaming bread, and bit in. 

Holy middle eastern munchie magic, Breadman! Wow. 

So pleased we were with our spice melange, that we also sprinkled some on our hummus, with great results.

When Linda took her first bite she said that she was instantly transported back. 

"It reminds me", she said, "of the old city in Jerusalem - spicy, exotic, mysterious, and tasty, not to mention hot and dusty". 

"Every time I went there", she remembered, "this is what I had for breakfast. Fresh, warm bread, dipped in a small envelope of za'atar spice, and eaten out on the street next to the cart vendor I bought it from."

It sure was nice of her to bring me back a bit of cuisine from her travels, so many years ago. Now it is even nicer that we can experience a bit of the same right here in our own kitchen in Digby, Nova Scotia, Canada.

Give it a try - it's a taste sensation. Since it is a very flexible recipe, use what you have in your spice drawer to make your own special blend.

Cold Food For Hot Days - Nori Wraps

Nori wraps are like sushi without the rice, or meat... which wouldn't be sushi, technically speaking.

Summer is hitting our area with a persistent heat wave forecast for the next week. When the weather gets hot, Linda and I reach for our list of no-cook meals. Or, like today with our nori wraps, we add to our list.

Having never tried making these riceless, meatless wraps before, we were in full experimental mode - anything could happen. Another adventure in cookery.

In times like this, we figure that with yummy ingredients, it doesn't really matter what happens, as it is bound to be delicious regardless of the final result. 

Or at least edible. 

You can't go wrong with beautiful ingredients like this.

Our ingredient list included thin sliced radishes from our garden, sticks of firm tofu, slices of yellow bell pepper, thin sliced cucumber, and avocado chunks for the filling. Sushi nori provided the wrapping agent.

It turned out to be a meal as glorious to make as it was to eat, considering the fresh ingredients that popped and crackled with colour and life as they lay ready on the cutting board. Or was I having a bout of heat stroke?

I placed the ingredients on the bottom of the nori, same as making a burrito. Then I wrapped it in much the same fashion, but much more delicately so as not to tear the nori. Before closing, I ran a bead of water along the top of the sheet to help it seal shut in the final wrap.

We cut each roll into 4 or 5 sections, then dipped them in a sauce of Bragg (soy sauce works, too) and sesame oil. Peanut sauce would also be good. 

These turned out so well that they are destined to become a regular go-to meal for hot days like today. Or any time. 

Stay cool. Hydrate. Move slowly. Rest in the shade of a tree. Eat cold, yummy food. 

I am ready.

Calorie Confusion

Most Westerners would benefit from eating fewer calories, and eating better food.

What if health experts are as wrong about how many calories we need as they are about our food pyramid and the types of foods that are best for us? I suspect that we have been scammed so that we eat not only the wrong foods, but also eat more food than we need.

How many calories does a person need to be healthy? It depends on the individual, and it depends on who you ask.

"Health authorities around the world find it hard to agree on how many calories their citizens should ideally consume. The US government says the average man requires 2,700 calories per day and the average woman 2,200, while the NHS (National Health Service), UK, says it should be 2,500 and 2,000 respectively. 

The FAO (Food and Agriculture Organization) of the United Nations says the average adult should consume no less than 1,800 calories per day."

Below are the caloric values of the three main components of the food we eat:

1 gram of carbohydrates contains 4 calories
1 gram of protein contains 4 calories
1 gram of fat contains 9 calories.

A restricted caloric diet may slow aging and extend lifespan. It improves the health of a variety of species including yeast, earthworms, fish, rodents, dogs and rhesus monkeys. Why not humans too?

Scientists do not yet know if such results are applicable to us, but it is likely that eating fewer, better calories will yield health benefits.

More Corn Tortillas

Next time we make corn tortillas we are having enchiladas.

After my last post I had a request for the corn tortillas recipe that I use. I have posted this previously, but it is a wonderful recipe to repost. We use these tortillas for rice and bean burritos, and veggie enchiladas, fajitas, and quesadillas. We also eat them plain hot off the cast iron fry pan.

My recipe is based on one from the only cook book we own - Laurel's Kitchen.

Corn Tortillas

11/2 cups       water
1      cup        cornmeal
3      tbsp       butter
1      tsp         salt
11/4 cups      flour


Heat water to boiling and add 1/2 the butter. Add cornmeal slowly stirring to keep from clumping up. Cook on very low heat for 3 minutes, take off heat, then add the remaining butter and mix. Set aside to cool.

When cornmeal has cooled, add a bit of flour at a time and stir into the cornmeal. At this time I add the salt. Keep adding flour until you have a soft dough. Knead in the bowl with your hands until it forms a ball.

Knead ball of dough on floured counter top for 5 minutes. Roll into a tube and cut 12 equal pieces. Roll each piece into a ball and set aside. Cover with a tea towel.

Turn fry pan to medium high. With a rolling pin, roll dough flat to a diameter a bit smaller than your fry pan. Cook each tortilla for anywhere from 30 seconds to 2 minutes, then flip over and repeat. Do not overcook or tortillas will be brittle (good for tortilla chips if this happens). When tortilla starts getting brown spots it is time to take it out.

Place cooked tortillas between tea towels to keep them warm for serving. Left over tortillas can be frozen, but they are the best when fresh.


See our  refried bean recipe here.

Breakfast Surreal

Cold breakfast cereals were one of the first "convenience foods" on the market. They also represent one of the most highly profitable sectors in the processed food industry. But is eating such cereals any better for you than eating the cardboard box in which they come?

One study in the 1960s fed cereal to one group of mice, and the shredded box to another group. The cereal-fed mice did not do as well as those dining on the boxboard.

The only way that the wave of cold cereals of questionable nutritional value could take over the first meal of the day was through an intense advertising campaign that has been bombarding us since the 1930s.

And sugar. Lots of sugar. And salt. And fat. All the not-so-secret ingredients of the processed food industry.

Over the past few years, thankfully, breakfast has been the meal that has morphed the most. Health-minded diners are looking at the first meal of the day differently. Cold breakfast cereal sales are down.

Processed food pushers are panicking, and scrambling to make their sugar-laden ingredients more palatable to shoppers that can no longer stand to wandering down surreal cereal aisles in grocery stores that consist of a whole wall of awful choices.

GMO ingredients, high-fructose corn syrup, high amounts of salt, saturated fat, and artificial additives are often lurking in cereal bowls. The extruding process that makes cold cereals uses heat and pressure that destroy most of the nutrients of the ingredients.

Nutrients need to be artificially introduced later in these industrial products in order to give them any value at all, besides increasing corporate profits. A few pennies worth of corn or wheat gets turned into a product that costs several dollars. Our health is certainly not profiting.

What we can profit from is making breakfast less bizarre and get back to real food. A first meal of the day that makes sense consists of whole foods that are nutrient dense. Choices include eggs, smoothies, juice, whole wheat bread, oatmeal or "porridge" and dairy foods, depending on what kind of diet you are on.

Cold cereals are crap. Even if they are organic. But if that is all you have in the cupboard right now, you could always throw the cereal in the compost and eat the box.

Fall Equinox 2015

Fresh tomato soup for two garnished with some old cheddar cheese.

Happy Fall equinox to our readers in the northern hemisphere. Here in Nova Scotia, Canada the weather has noticeably turned from the hot of summer to the cooler days of autumn.

I put a jacket on to go for a bike ride today. We are letting the sun into the house because we need the heat more than we need to keep things cool. We are putting warmer blankets on our bed. Migrating birds are passing through on their way south.

And I can cook and bake to my stomachs content without melting.

Freshly baked bread for sandwiches.

Many around here say that fall is their favourite season. Snow is still several months distant, and days can be sunny and warm even if nights are cool. When the leaves change, the forest is transformed into a blaze of colours, and visitors come from all around to witness this natural phenomenon.

Happy Fall Equinox 2015.

Homemade Corn Tortillas

You would have to go to Mexico to get corn tortillas this fresh.

One way I have been able to judge my health over the past few months of my lower back injury is by our diet. The better I feel, and the more I heal, the fresher our food gets. Lately things are getting good and fresh.

This is not only because I feel better mentally and have a desire to cook, but also because I can stand for longer periods of time.

It has been a long time since I have made any bread, but making corn tortillas today brought back all the reasons for making food from scratch.

First of all, I find prepared foods to be lacking in flavour and healthfulness. The foods I make myself are exactly the way I want them - succulent and wholesome.

Then there is the excessive packaging that comes with prepared foods, even if it is 'only' a can, jar, or plastic bag. Cooking at home is packaging and garbage free.

Finally, prepared foods cost a lot compared to home cooking using inexpensive basic ingredients. And preparing your own food can be fun and personally rewarding. I love to be able to create food I like in my own kitchen.

One of my favourite home made bread products is corn tortillas. My recipe is based on one from the only cook book we own - Laurel's Kitchen.

Corn Tortillas

11/2 cups       water
1      cup        cornmeal
3      tbsp       butter
1      tsp         salt
11/4 cups      flour

Heat water to boiling and add 1/2 the butter. Add cornmeal slowly stirring to keep from clumping up. Cook on very low heat for 3 minutes, take off heat, then add the remaining butter and mix. Set aside to cool.

When cornmeal has cooled, add a bit of flour at a time and stir into the cornmeal. At this time I add the salt. Keep adding flour until you have a soft dough. Knead in the bowl with your hands until it forms a ball.

Knead ball of dough on floured counter top for 5 minutes. Roll into a tube and cut 12 equal pieces. Roll each piece into a ball and set aside. Cover with a tea towel.

Turn fry pan to medium high. With a rolling pin, roll dough flat to a diameter a bit smaller than your fry pan. Cook each tortilla for anywhere from 30 seconds to 2 minutes, then flip over and repeat. Do not overcook or tortillas will be brittle (good for tortilla chips if this happens). When tortilla starts getting brown spots it is time to take it out.

Place cooked tortillas between tea towels to keep them warm for serving. Left over tortillas can be frozen.

We make refried bean and rice burritos and the occasional fish taco with our home made wraps. Sometimes we fill one with peanut butter and a banana for a breakfast wrap.

Unlike the store bought varieties, I can't get enough of these corn tortillas. 

Processed Food - For Emergencies Only

While living in our van the thing we missed most was preparing fresh food.
It feels great to get cooking again.

While we were crossing the country we did not cook a single meal. We prepared many meals, but in the name of simplicity, convenience and being in emergency mode, none of them required heat.

Usually on a trip like this Linda and I would cook all our own meals, but this time was different. We have never travelled with Linda in a wheelchair before, and I have never been as physically affected by an injury as after my disk herniation back in May.

As a result our voyage was hard, but a bittersweet kind of hard. It was so exciting that adrenalin went a long way toward making it possible, but something had to go due to our physical limitations. One of those things was cooking.

But there were many cold dishes that we enjoyed:

• Refrigerator Oatmeal - prepared in a mason jar the night before.
• Cold Soya Burgers in buns - they are a little gross cold, but perfectly edible and filling.
• Refried beans and tortilla wraps - we made several burritos at a time so they were instantly ready when we got hungry. Complement with plain yogurt inside just before eating.
• Baked Beans with Dinner Rolls - the beans were eaten right out of the can by candle light. One spoon -  cheap, easy, romantic.
• Fresh Fruit - bananas, apples, nectarines.
• Sandwiches - cheese, peanut butter and jam.
• Breakfast cookies - before we left Nelson my beautiful mother baked us a giant bag of whole oat based cookies with nuts and raisins. They got us all the way to Ontario.
• Plain Yogurt - scoop right out of the container for instant protein.
• Cold Cereal - with milk prepared from powder.

We also had to rely more than we usually do on convenience foods, prepared foods, and fast food. Places with drive-through windows saved us because it was a challenge for me to walk inside to order.

Before long we began to tire of our new road diet, and developed an intense craving for fresh, wholesome and nutritious food. We missed our own home-cooked, whole food diet.

Our faux food fest reaffirmed everything we believe about processed stuff - it's convenient, but yucky. Processed food may give you calories, but it isn't really nutritious. It will keep you alive for a while, but  should be taken for emergencies only, and even then in moderation.

Get Cooking: The Joys of A Tidy Kitchen

Welcome to my Tiny Tidy Bakery (note: toaster oven in background now gone)

When I was learning to cook more meals from scratch I was looking for ways to ease the process of getting off convenience foods. I read that the prime reason people didn't cook more was because their kitchen was often a mess. The solution was simple - always keep your kitchen clean, tidy, and ready for cookery magic.

Freshly made baked salsa with tortilla chips

There is nothing that kills the desire to cook more than walking into an untidy kitchen. It is not hard to envision piles of dishes filling a sink, cluttered counter tops, and things out of place. Most kitchens I have been in actually looked like that. But this should be scrupulously avoided, because what you want to do is focus on cooking, not cleaning.

When we see a messy kitchen we yield to the temptation to consume less nutritious, more convenient, more expensive fare. Manufacturers and providers of frozen dinners, take out, order in, prepackaged, and fast foods all benefit from the chronically messy kitchens across the land. It is time for a Tidy Kitchen Movement.

I cook all meals from scratch in my tiny, tidy kitchen. Sometimes it seems like I spend most of every day preparing for, cooking, and cleaning up from meals. Good thing that I love cooking. I love it even more when I start with sparkling clean, orderly surroundings.



Keeping A Tidy Kitchen

• always have a tidied kitchen by the end of the day so you don't have to wake up to a mess
• clean as you go throughout the day so things don't add up to a huge, overwhelming cleaning job later - keep a sink of soapy water and wash things as they are used, then dry and put them away
• have a place for everything so things can be stowed out of the way when not in use
• change your attitude toward cleaning so you can look at it as a part of cooking which can be enjoyable in its own right. Look at it as an opportunity for quiet time, moving meditation, or karma yoga.
• keep counter tops clean - a wide expanse of clear counter space wants to be used
• have everything at your fingertips - you should be able to immediately access everything you need, which is why I like a smaller kitchen
• involve your family in the cooking... and the cleaning

Veggie stir fry

Do you want to take more control over what you are eating? Do you want to cook more often? Try the joys of a tidy kitchen. It is just as effective regardless of how big or small your kitchen. 

You will find that a constantly clean, orderly workspace invites you to joyfully practice your culinary alchemy. It makes transforming basic, healthy ingredients into delicious elixirs of longevity for the whole family easier, and much more enjoyable.  

Eating Out Vs. Eating In

Results may vary depending on your location

Eating out vs eating in is a nightly consideration for many. It is a debate that Linda and I have not had to have for a long time. We rarely eat out.

What Can I Do With Soft Tofu?

Enchiladas can be filled with a shredded tofu mixture,
and served with Spanish rice and re-fried beans

When I began to cut meat out of my diet, tofu was one protein source that helped take its place. At first I only used firm or extra firm tofu - many recipes call for these, and they are more... meat-like. You can crumble, cube, and slice it. It can be boiled and fried. But what about soft tofu? What, I wondered, can I do with soft tofu?

Traditional tofu (non-GM) is soft, and for a while I was not sure exactly what to do with it. In recipes such as chili, or Dal, soft tofu breaks up into little micro-pieces, and has a mushy to non-existent mouth feel. But it was inexpensive and nutritious, so I kept on trying.

I tried putting soft tofu in smoothies, but that didn't really appeal to me. Then I stumbled across a method for transforming soft tofu into something completely different, when I froze a chunk (without water).

I didn't recognize it when I took it out and thawed it. The tofu was no longer a soft, smooth consistency. It was like a sponge with a more fibrous structure. I squeezed all the water out of the block of spongy tofu, then using my kitchen scissors, shredded it into a frying pan of hot oil.

With the addition of a few spices I had essentially made 'veggie ground round', a packaged soy product that simulates Mexican spiced ground beef. I like veggie ground round, but it is too expensive. Making it with soft tofu that has been frozen is much, much cheaper.

Freezing soft tofu transforms the soy into a chewier, more textured finished product. I like the mouth feel that it adds to the dishes it is added to. This form of tofu absorbs seasonings well due to its sponge-like properties.

Mexican Shredded Tofu

350 - 454 grams  - Traditional tofu (soft)
2 tbsp  - oil
1/2 - onion
dash   - Bragg seasoning
1/4 - 1/2 tsp each - cumin, oregano, chili powder
dash - salt, pepper

Thaw a block of tofu that has been frozen. It can go in the microwave to speed the process. When thawed, squeeze the water out, like squeezing a sponge. Heat cast iron fry pan on medium, add oil. Brown diced onion in hot oil.

Add cumin, oregano, and chili powder and stir for a minute or two. Using kitchen scissors, cut the tofu into pan. Add Bragg seasoning, stir, lower heat. Simmer for a few minutes, stirring occasionally. Serve in burritos, tacos, enchiladas, and salads.

And for dessert, why not make chocolate pudding out of, yes, soft tofu. I usually think of tofu in savory dishes, not sweet ones, but this recipe makes a simple, fast, smooth, and yummy pudding. It is an excellent recipe to make if you have a block of soft tofu and are not sure what to do with it.

Soft Tofu Decadent Chocolate Pudding

Block  - fresh soft tofu
1/4 cup  - cocoa powder
1 tsp  - vanilla
dash  - salt
1/4 cup  -  sugar

Toss everything into a blender or food processor and blend until smooth. You may have to mix first to break up the tofu, and/or add a bit of milk. When perfectly smooth put in fridge for 30 minutes. Makes about 4 servings.

Traditional (soft) tofu is economical and nutritious. Using it instead of meat has many benefits for the health of the planet, as well as your health.

Deflating Inflation

- click to inflate

Prices increases seem to be coming at us like a buffalo stampede, and they are stomping all over our hard earned dollars. Inflation was last reported at 3.7 percent for Canada, slightly above the average from 1915 to 2010. However, it was the largest increase since March 2003.

The inflation rate refers to a general rise in prices measured against a standard level of purchasing power. An inflation calculator can be used to find that a basket of goods that cost $100 dollars in 1984 costs just over $200 dollars today, a 100% increase.

Canadian Price Increases, May 2011

    •    Energy prices advanced 16.6% during the 12 months to May, following a 17.1% increase in April.
    •    Gasoline prices rose 29.5%, the largest increase since September 2005. The latest year-over-year increase follows a 26.4% gain in April, and leaves the gasoline index just below the peak level reached in July 2008.
    •    Prices were also higher for fuel oil (+28.2%) and electricity (+0.9%), while they declined 5.3% for natural gas.
    •    Prices for groceries rose 4.2% in the 12 months to May, following a 3.7% gain in April. Prices increased for many staples, such as meat, bread and fresh milk.
    •    Prices for food purchased from restaurants increased 3.2%, following a 2.8% rise in April.

Combined with tough economic times and small or non-existent wage increases, inflation can have a major effect on household budgets. Making lifestyle changes can help mitigate the effects of inflation, and save you money.

Tips For Deflating Inflation

We can take steps to deflate the effects of inflation on our lives. The following are some tips that I have found useful:

Increasing energy prices are here to stay. Draft-proofing your home and possibly adding insulation will help you use less energy. So will keeping your home cooler (or warmer) and adjusting your clothing to maintain comfort. Try to get any passive solar gain you can by opening drapes and letting the sun in during cold weather.

Gasoline prices are reaching near-peak levels, and are unlikely to go down much in the future. We can respond to plus-$100 dollar a barrel oil by making fewer, more efficient trips, and by taking public transportation.

For about the price of one tank of gas a person can purchase a reasonable bicycle.

We can also save energy and money by keeping life local. It is fun to get to know your own neck of the woods.

As groceries get more expensive gardening becomes more attractive. My patio container garden is providing small amounts of fresh, nutritious herbs and vegetables.

Meat is expensive. Rising meat prices can be avoided by increasing alternative proteins in your diet. Look for less expensive protein sources such as beans, quinoa, lentils, nuts and seeds, and tofu. Yum.

Making your own baked products can save a lot of money, and powdered milk is more convenient and less expensive than fresh.

Keep your pantry fully stocked - food in the pantry is better than cash in a bank account paying minuscule amounts of interest. Plus, with a full pantry you will be ready to ride out adverse weather events, disasters, or global economic collapse.

In the 1970's about 10% of the average food budget was spent in restaurants. Today that figure is closer to 50%. The convenience of eating out is costly even without inflating prices.

I never leave home without a bag lunch, picnic, or snack of some sort. I bring water or juice in a reusable container. Once I am out and about there is no need to buy anything. Preparing your own food is less expensive, and can be much healthier. Good food is good medicine.

Making small lifestyle changes, and living more simply, can help reduce the effects of inflation, and allow us to live more efficiently.

No Food Mischief Monday

Enjoy food - Eliminate waste.

Get In The Kitchen And Improve Your Health

"The relationship between a man and his food, is his relationship to the cosmos." - Wikipedia

 My tiny kitchen is the center of my home, and my favourite place to express creativity. It is where water, metal, heat, and simple ingredients come together to create food magic.

I love cooking, and I like having the time to do so at a leisurely and enjoyable pace. To do away with all conveniences, and enjoy the necessary steps in making real food from scratch.

I think of my kitchen as a laboratory, a place to experiment and make my medicine. Tasty, tasty, soul-satisfying medicine. When we eat real food, it prevents disease as well as helps us recover from illness. Vegetables and fruit are full of things that are certified good for you as shown by repeated studies.

Faux foods, on the other hand, are made in real laboratories by 'food' scientists. I don't eat these industrial food-like substances as they can make you ill, or kill you outright. This includes most fast foods, rich restaurant foods, and all highly processed foods. As Michael Pollan says, "If it is a plant, eat it. If was made in a plant, don't".

When home cooking was the norm we were thinner and healthier. Unfortunately, when life gets busy our diet is one of the first victims. From personal experience, it can be difficult to meet the demands of a full time job AND cook from scratch. We begin to compensate for our lack of time and energy by making do with convenient prepared foods and snacks. We rely on others to make food for us. We lose control.

The result of losing control? Sickness, disease, and dependence. The chronic obesity problem we are experiencing in North America right now. Break free of unhealthy foods, give yourself some time, and get back in the kitchen. After a while you will begin to develop rules and routines to streamline the process.

Some of  the rules and routines that have helped me are:

1. Always keep a clean kitchen so that you are never deterred from cooking by a mountain of dishes in the sink, or a counter top too cluttered for food preparation. A clean kitchen is a kitchen that is always ready to go. Cooking should feel like fun.
2. Make more than you need, then put your freezer to work. For me frozen foods that I have made myself are my "fast foods" that are easy and convenient for those times when I don't feel like cooking.
3. When you go out bring food with you. I always travel with food from home so that I am not tempted by fast and processed foods if I get hungry. Nuts and raisins, a piece of fruit, a sandwich, cut vegetables, and other quick snacks will save you money and pounds.

Good food is good health. We should give it more thought, and more time. And when all is done, share your meal with a friend. Conviviality and healthfulness at its best.