Tag Archives: healthy

Demeter Smiles

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It’s been five months since my last post. How can I explain my absence? The truth is, life just got too hard. (Warning–I’m about to get personal up in here. Trigger warning for those of you who have experienced pregnancy loss.)

About a week after the exterior update, we got some great news: I was pregnant! Though it was a joyous occasion, I didn’t want to share it here because it was so early. But what could I write about when the one thing taking all of my attention was a secret? Then the holidays came and went, and we lost the baby. Just a few days after we heard its heartbeat, the little heart stopped. I didn’t know for a few more weeks. The pain of this loss is something I don’t know how to put in to words; winter consumed me.

Though the start of 2014 was tough for me (probably shouldn’t have made my new year’s resolution “to give birth to a healthy baby”) things are looking decidedly better now. Spring has come. I’ve been making a conscious effort to live a positive life, taking time for myself and doing the things I care about. My mental and physical health have been my focus and through that I have found everything else falls in to place.

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This season is all about rebirth and renewal. As I am feeling the sun shine on me after what feels like ages, I’m going to resume blogging. It will probably be slow to start, but I’m ready to begin sharing again.

Homemade Veggie Stock

I cook a lot, and I plan on sharing many of the things I cook here. I thought I should start out by sharing one thing that is a constant staple in much of my cooking: veggie stock.

Since we eat mostly plants, we often have a lot of “extras” leftover. Stems, shells, skins, etc. This stuff is not totally useless! You can use it to make stock.

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Any veggie trimmings I have, I put in a bag in the freezer. When that bag gets full, I make stock.

DSC_0135For this batch of stock, I also added some pulp leftover from juicing.

DSC_0136It is very easy to make. Just cover your veggie trimmings with water, then bring to a boil.

DSC_0137This batch had some beet stems in it, so the water turned purple right away.

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Add spices to your taste. This time I added salt, pepper, and poultry seasoning. There were some garlic and ginger trimmings in there, too, so that will influence the flavor.

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Once the water comes to a boil, reduce to a simmer and cover for 40 minutes or more, depending on how much you have to work with and how flavorful you want your stock to be.

DSC_0149Then strain the stock.

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You may have to squeeze some of the juices from the veggies. If you have a compost pile, you can add what’s leftover when you’re done.

DSC_0155I keep my stock in jars in the fridge until I am ready to use it.

It’s that easy! Never buy veggie stock again.

What’s in the box? Week II

DSC_0001The series continues with this week’s box!

DSC_0002Total cost: $34.41

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4 bananas

This order came with a disclaimer about the greenness of the bananas. They suggested we leave them out at room temperature for a few days so they ripen up. Personally, I like my bananas a little green!

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2 Roma tomatoes

These look much prettier than the ones we got last week!

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1 green bell pepper (U.S.A.)

Try to ignore the fact that this pepper is not in focus.

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1 green onions bunch

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1 green kale bunch (U.S.A.)

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2 large sweet potatoes (U.S.A)

When they say large, they MEAN large!

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1lb turnips from Rachel’s Garden

Door to Door qualifies Rachel’s Garden as local, but sadly I couldn’t find their website!

DSC_00111 russet potato (plus one bonus potato!) from Strohauer Farms (Colorado)

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2 Fuji apples from Stemilt Growers (Washington state)

DSC_00132 small apple (Asian) pears (U.S.A.)

This is the first time I have ever encountered these types of pears. At first, I was looking in the box thinking, “didn’t I order pears? Are these more bonus apples?” But no. They’re pears.

DSC_00141 small avocado

I’ve got a few ideas about what I’ll be making with this week’s order. This sweet potato Chipotle soup will make good use of the yams and avocado. My favorite way to make turnips is to roast them with potatoes, but I may have to go to the store for some mushrooms to make my favorite mushroom gravy to go with.

What would you make with these ingredients?

What’s in the box?

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We think food is important. It’s important to our health, the environment, and society. We try to make responsible decisions with our food. We eat mostly vegetarian, and when we do eat meat, it is 100% local, free range, hormone free, non-corn fed, etc. We try to eat local as much as we can, and besides that we try to go for organic or at least GMO-free. No matter what, we want to support businesses that we think are doing the right thing.

Of course, this isn’t always easy, and it definitely isn’t always cheap! But the important part is that we try.

A little over a year ago, we found out about Door to Door Organics (no, this isn’t a sponsored post!) They deliver organic produce right to your door. On the website, you can see what’s coming in your box, trade things out, see what’s local and if not, where it came from. The best part? There is a fixed price (unless you choose to add more.)

I thought it would be helpful for those of you who want to know how much it REALLY costs to eat organic. Every week I’m going to share with you what comes in our box.

DSC_0002Cost of this week’s box: $34.41

DSC_00031 Green kale bunch (U.S.A.)

We love kale! We put it in just about anything, from soups to pastas, to raw in salads. Green kale, sometimes called curly kale, is our favorite (versus the less-appealing lacinato, or dinasaur kale)

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1 Green onions bunch

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5 Roma tomatoes from Deardorff Family Farms

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4 Garlic bulbs

There is no such thing as too much garlic in the DeMonte household.

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0.5 LB yellow beans from Lakeside Organic Gardens

Fun fact: I didn’t know there was such a thing as “yellow beans” before this box!

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4 Russet potatoes from Strohauer Farms

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1 LB mixed potatoes (U.S.A.)

I plan on making a potato soup this week, so we needed a lot. There was actually another bag of mixed potatoes in the box that I didn’t take a picture of (not sure if it was included in the 1 LB, or if they were bonus potatoes!)

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1 Delicata squash from Capay Organic

Guys. GUYS. It’s fall!! THAT MEANS SQUASH SEASON HAS BEGUN.

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1 LB bag of carrots from Kern Ridge Growers

I didn’t mean to order the bagged kind, but these carrots will be eaten none the less!

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4 Gala apples from Stemilt Growers

…Plus a bonus apple! Door to Door sometimes throws in extras. I plan on drying these babies for my morning oatmeal.

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4 Bosc pears, also from Stemilt Growers

This box, combined with leftovers from last week’s box, will likely be enough produce to last us the week. We supplement with stuff from the store like greek yogurt, soy milk, pastas, and bread, though all of that can be purchased from Door to Door, too.

When it comes to food, what’s important to you? Would you appreciate produce delivered to your door, or do you prefer to shop for it in a store? Would you eat it from a box? Would you eat it with a fox? (sorry, got a little excited with my accidental door/store rhyme!) Tell us in the comments!