Conventional Groceries

It takes a while for the farmer’s markets to get a good variety of plants to eat in our high desert region. I rely on grocery stores for most of my produce and all of my dry goods.

This is a typical grocery shop run for me. Some of the previous photos didn’t really have many dry bulk items because I generally decant those immediately into glass jars so I can wash the bags as quickly as possible. I’m just weird about that for some reason so I often don’t get photos of those items.

Everything except the butter was purchased at Fred Meyer. They are a Kroger company and perhaps there is one in your neck of the woods. They are super cool about me using my own bags and have even given me cheese in my own jar before. I’m tying to not buy cheese anymore. An unusual item is the Quorn meatless cutlets. They are actually a plastic free meat substitute and I keep getting coupons for them so I keep buying them. I know it’s kind of unconventional, but it’s actually an interesting product made from fungus and is soy and gluten free.

In the bulk bags there is: coffee, sugar, sunflower seeds, shredded coconut, peanuts, walnuts, and dates.

I love snacking on dates and I also use them to sweeten nut milk. The sugar is mostly for making ginger beer, and I needed walnuts for leftover sourdough starter banana bread.

I made some killer hummus even though I ran out of garlic (the horror!) and was only able to use garlic powder. The bell peppers were inexpensive and are going right into that dip as soon as I’m done typing.

The butter I purchased at Albertson’s. I haven’t found Amish butter anywhere else and it comes in a giant roll. I only repurchase about every 2 months.

I made millet muffins with coconut oil instead of butter and, while still delicious, aren’t the same without butter. My husband says life isn’t worth living without butter and we really make it last so I don’t have too much guilt over this.

Hopefully this is helpful for anyone who may have access to a similar type of grocery chain store and is wishing to be a part of the low impact movement in regards to their groceries.

Peace and love,

Kristan

April Groceries, etcetera

Generally I make two loaves of sourdough every other weekend, but knew I wasn’t in the mood this weekend. I also wanted to hit up the Boise farmer’s market that was just opening up for the season. The only thing I was able to get was this loaf of sourdough bread, which looks ten times better than mine somehow. I was disappointed in how much fresh produce was already packaged in plastic bags or clamshells. Better luck later in the season I’m hoping.

After the market, I stopped in at the Boise Co-op which is a package free haven. Everything else was purchased there.

I’ve not been present here as much lately mostly because I am a teacher and have been working and also trying to figure out how to balance all the things in life I love while working full time.

I’m also volunteering to teach a “how to live a low waste life” class this month and next, and to be perfectly honest I’m nervous about it because I’m an introvert, and because I’ve never done such a thing and definitely don’t consider myself an expert. I have, however, read basically every blog post from my favorite bloggers, watched innumerable YouTube videos on the topic, devoured Zero Waste Home by Bea Johnson (twice), listen to low waste podcasts, and have carefully considered how to reduce my waste in every aspect of my life for the past 18 months.

At times I feel I am a woman possessed. I think, breathe, eat, and create with zero waste as a priority.

I think it’s time to let all my knowledge overtake my actions and trust myself and my intuition enough to know that I am enough, I have learned enough, and even if I stumble, I can get right back up and continue this journey. My whole life I have been afraid of failure. I have never felt like I was enough as a person, but I feel that now, at 32, I am ready to take on everything life has to offer. I am quite the late bloomer :).

Peace and love,

Kristan

Roasted Veggies Chickpeas + Kale

Some call this type of dish a Buddha bowl, which sounds exciting. I didn’t intentionally make this with that end idea. I was ill all week and had no energy to make it to a store. I had a jar of frozen chickpeas and some root vegetables on hand and that was basically the extent of the fresh food I had.

Whenever I have root vegetables, my top choice is to roast them.

Paired with homemade ginger beer, this meal was hearty, and felt like just the thing to knock out an illness.

Wash and dice a butternut squash and your choice of potatoes into similar sizes. I used 2 purple sweet potatoes.

Drizzle with oil, then roast at 450F until fork tender.

Meanwhile pat dry 1-2 cups of chickpeas, and toss them with oil and any spices you’d like such as cumin, harissa, paprika, or ras el hanout.

Roast chickpeas, stirring occasionally, until browned and crispy.

While everything roasts, make a sauce with tahini, liquid aminos, a touch of maple syrup, and a squeeze of lemon or lime.

Once chickpeas and vegetables are roasted, add to a bowl, then add a few torn kale leaves without ribs, and drizzle with the sauce.

Enjoy!

Peace and love,

Kristan