Or maybe not?
There are plenty of ways to eat high quality, homemade foods that don’t take much time or money — but they will require a bit of learning.
One very helpful resource to have at your disposal is an organic garden. This doesn’t have to be a full edible landscape like we have, it can be as simple as a small patio or container garden. In fact, we highly recommend new gardeners start small and fast, rather than getting bogged down and overwhelmed by big, challenging plans that will take a lot of time and resources to complete.
Once you quickly “taste” small victories and success, you’ll be motivated to continue moving forward.
Early spring salad fixings straight from the garden, including multiple varieties of heirloom lettuce, kale, claytonia, and chicory, plus brassica flowers. With ingredients this good, covering them up with a heavy salad dressing would be a crime. Our favorite dressing for salad greens only requires four ingredients: extra virgin olive oil, champaign vinegar, sea salt, and nutritional yeast.
Creating Your Own Good, Fast Food Recipes
Recipes are formulas. They’re akin to drawing by numbers. They can teach you the basics of making great food and give you a better chance of finishing with something that tastes good, instead of finishing with something that’s better suited for your compost pile.
However, at some point, you’ll need to break away from always using recipes in order to start experimenting outside of pre-defined formulas. Learning from your own mistakes as you try different ingredients, flavors, and combinations is crucial to gaining an intuition into what works and doesn’t work. You’ll soon start creating new recipes tailored to your unique preferences or to the unique ingredients in your garden during each season.
Keep at it for years, and you’ll be amazed at where you end up.
If you’re like us, going out to eat will eventually become an expensive inconvenience compared to making your own meals at home. Once you get the hang of it, you’ll be able to make delicious, super-healthy meals that you likely won’t find in a nearby restaurant – and you can make food for pennies on the dollar compared to a comparable meal out (and get all the time back that you would have spent driving to and from a restaurant, waiting to be served, etc).
One crucial aspect of making good food? Start with good ingredients and let them do the work for you.
Mmm. There’s no shortage of garden-fresh summer salads recipes you can create in minutes. Fresh tomatoes, ground cherries, shallots, and cucumbers make summer salad making a breeze.
Case in point, the colorful garden salad (above) made from home-grown summer veggies. Main ingredients:
- Suyo long cucumbers
- red, orange, and yellow currant tomatoes
- shallots
- ground cherries
After slicing, the ingredients were sprinkled with sea salt, then tossed with our favorite extra virgin olive oil and a dash of balsamic vinegar.
Prep time? About 3-5 minutes (not including harvest time). The result is a delicious side salad to a main course, and one that is packed with the freshest, most nutrient-rich foods available. And the bill wasn’t bad either!
Really good food can be fast… and virtually free.
KIGI,
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