Back in 2011 I posted a list of my must have non-local foods. I thought it might
be interesting to revisit this list and see what is different for me now.
feel like it is safer most of the time when you know where your food is coming
from, and especially if you are producing a lot of your own food. Eating
a whole foods, plant based diet while living in Maine is challenging,
especially during the long winter. So let us see where I am today with
must have non-local foods.
quality extra virgin olive oil: I use two oils mainly, evoo and coconut oil. I use
evoo for a lot of different salads, whether it is an oil and vinegar dressing
on a green salad, or as an ingredient for my black bean salad, I use it a lot. Could I live
without it? Certainly, but I feel like life is better with evoo and a
nice hunk of focaccia to
dip in it.
oil a lot. I have replaced the vegetable
oil I typically used in baking with the coconut oil, and I love it. I feel like the subtle coconut flavor is
amazing. I also make my
own coconut milk for cooking with – mainly curry. I was never a big fan of coconut growing up,
but it has found its way into my heart now.
because I love me some coffee. I have a
love hate relationship with this lovely beverage. Sometimes I want to give it up, because of
the caffeine, but then I realize that I would still just buy decaf because I
love coffee that much!
available. Sure, I could grow herbs for
tea where I live, but during those periods where I think I will give up coffee –
I am still drinking tea. And I use a lot
of the different Traditional Medicinal teas for health and wellness. I’m not entirely sure which of those
different blends could be sourced locally by making my own tea mixes, I would have
to do more research.
yeast. Well, I had read about it a
number of times over the past year, but finally tried it myself this past
winter. I have mostly given up dairy,
but as someone who absolutely loves cheese,
I needed an alternative. This is
it. I put it on my salad, on popcorn, in
soups, make a nacho “cheese” sauce from it – the stuff is incredible.
peanuts. I have been making my own
almond milk for quite a while now.
Before it was just for the kids drinking, but now I use it in a number
of recipes as well – one of which is my salad dressing (come back tomorrow for
the recipe). My kids snack on walnuts
and craisins and we eat a ton of peanut butter whether it is the typical peanut
butter sandwich or if I am using peanut butter for a noodle salad, it would
definitely be difficult to not have around!
guacamole? They make a great chocolate “pudding”
for the kids, and are a constant in our salads.
oranges, lemons, and limes. But, this
time I am lumping them together. I think
if I had to pick one, it would probably be lemons. But, I do love my citrus.
but this time I am including it. We eat
a lot of bananas here. I have talked
before about not buying strawberries in January because they aren’t in
season. Well, bananas do not seem to
fall in that same category. I think the
difference is that I can actually buy strawberries in season in Maine, so I
have a hard time buying them out of season from another country. Bananas are a regular in our green
smoothies as well as a snack for the kids or in their morning oatmeal.
the ones that are from those lovely chia pets of the 80’s and 90’s. They are an amazing super food though. I put them in salad dressing to thicken it,
in smoothies, on salads. You can really
add them to anything because they don’t have a very distinct flavor. If you haven’t tried them, you should.
list, but these are the non-local foods that I seem to find in my house that
are used on a regular basis. Could I do
without a lot of these? Absolutely. I know that I could change my diet to an even
more local diet if I included more animal products. But, that isn’t the stage I am in right now.
you buy week after week? Is it a concern
to you that these aren’t available locally?
Are there substitutions you could make so that your diet was more local?
Linking up at Clever Chicks and the Homestead Barn Hop