I really don’t like having to go shopping for food more than once a week because I end up spending too much money. That’s why I like to cook things in advance and store them in glass containers in the freezer. This prevents fresh food from going bad, which can happen very quickly when you purchase organics.
Over the years I started to notice that fresh produce was lasting longer and longer in the refrigerator. At that time I had no idea it REALLY was lasting longer due to the toxic chemicals they were sprayed with… not to mention GMOs. I don’t believe many people were aware of that 20 years ago!
I love to cook, so reviewing all the beautiful vegan images on social media sites makes me want to try too many recipes in one week. That’s another way to increase your food bill, especially if you don’t already have most of the ingredients on-hand.
It’s finally Fall and all I can think about is pumpkin spice!
Quick Vegan Meal Plans
This week I’m dying for pumpkin and pumpkin spice. I’m not ready to make my raw sweet potato pie, and I don’t really like cutting up a pumpkin, so I’m using sweet potatoes (or yams). I’ll make a sweet potato smoothie with whipped coconut milk and a sweet potato bowl topped with raw pumpkin seeds, bananas, red pears, and dates – or I can top it with the raw nut mix that I purchased… I’ll have to go with how I feel that day, LOL.
While scanning food porn on Instagram, I saved a recipe, “Easy Lentil Walnut Tacos.” This inspired me, so I’m going to make a lentil filling I can use on organic breads, lettuce, or other produce. Should be fun! What I don’t use this week I can store in the freezer.
For breakfast, I’ll make my favorite oatmeal with raisins, dates, apples, and lots of cinnamon. For lunches I’ll be eating (or sipping) my favorite green smoothies. And for dinner, I still have soup to pull out of the freezer when needed. I purchased a lovely cantaloupe that was nicely ripened and quickly put it in the refrigerator until I have time to slice it up. When I do, I’ll store it in glass jars.
One of my favorite things to eat – I usually end up replacing a meal – are a raw nut mix. When I buy them loose, I transfer them to a glass container when I get home because I don’t want them sitting in the plastic bags. I save a lot of glass jars in different sizes from products I have purchased, such as coconut oil, raw honey, etc. These are perfect for storing nuts and other items because you can see what’s inside.
Raw Vegan Nut Mix and Raw Pumpkin Seeds
I also indulged this week with the purchase of organic peanut butter. I purchase it unsalted so I can add my own Himalayan Salt – you can’t rely that anything you purchase prepared uses pink salt. Over the years, I transitioned from table sale after a TV chef said he didn’t use it for anything other than cleaning his driveway, to Kosher salt, and now to pink salt. As quoted by the Global Healing Center:
Himalayan crystal salt is far superior to traditional iodized salt. Himalayan salt is millions of years old and pure, untouched by many of the toxins and pollutants that pervade other forms of ocean salt.
Many people are unaware that common table salt contains chemicals and even sugar! Salt is necessary but can be dangerous if taken in this chemical form.
You can find pink salt at most of the grocery stores today, but if it’s not a “whole foods” type store it will be buried on the shelf. Be sure to ask for it by name – it’s also referred to as pink salt, but I prefer to purchase it in larger quantities because I use so much of it. I prefer the brand from Wild Foods as I trust the brand.
The taste of pure Himalayan Salt is so different than table salt; you don’t have any of the bitter taste and none of the toxic chemicals, so it’s actually good for you. Our bodies need salt, so I prefer to give it a high quality, pure salt. Because of the mild taste, I find that I use more of it in my recipes than with the other types of salt.
My purchases this week will make these recipes: