To me, the one key element of a real food lifestyle is cooking from scratch, as much as possible.
We can drive ourselves crazy sometimes trying to source the best grassfed beef or organic produce. Even though I live in a large metropolitan area, buying either is not a piece of cake for me, and I’m not going to assume it’s easy for everyone else.
Sometimes we think we need to spend time fermenting foods which can often mean buying expensive kitchen equipment like the Pickl-It. To be honest, I’m not a big fermenter. Even though the kombucha I used to make was pretty easy, it did require time and some effort. With my busy schedule of school volunteering, blogging/freelance writing, running a Girl Scout troop, AND taking care of 5 kids, fermenting is not something that fits into my life right now.
What fits, what is the bottomline for me?
Making food from scratch. We make about 80% of our food from scratch. I buy condiments like peanut butter and ketchup, bread, and occasionally healthier organic processed food. I’ve got a few shortcuts for weeknight meals because sometimes I haven’t got time to cook.
As long as my husband and I make about 80% of our food from scratch, and do our best with the rest, we’re teaching our kids the importance of good food, healthy food in our lives. Food that nourishes and tastes good. The smells that waft through the house while the Sunday roast is doing its thing in the oven.
This October, I’m joining Eating Rules’ October Unprocessed Challenge again for the 3rd year in a row. My goal this year is to make food with my kids. We’ll focus on making basic dishes like mac and cheese, flapjacks, and baked chicken. Each kid will help with one meal during the month. Yes, that’s 5 kid-made meals for October.