I have an egregious track record of spending a lot of money on things, which stands in stark contrast to my values of minimalism and conscious spending. In other words, valuing experiences above things.
So it turns out I’m human, and I’ve been out of alignment in the spending arena lately. When my actions contradict my values, I know it is time to change, and try something new!
Now that the panic has simmered down, the question has become: Where do I cut back when everything feels so essential?!
I decided to do an experiment and see how little I could spend on food.
In addition to trimming down expenses in other areas of my life (e.g. recurring monthly charges, movies, restaurants), food seems like a good one, because I have a tendency to splurge and rationalize that the spending is “in the name of business.” LOL, sometimes, but certainly not always.
Plus, I want to dispel the myth that a healthy vegan lifestyle is expensive.
I’ve decided to plan a week of healthy, balanced vegan meals on a budget. They will not be all raw. Nor will they be super gourmet. They will be reasonable.
I will be drinking juice everyday.
For my juice business, I am uncompromisingly committed to 100% local and organic. Spending top dollar on the highest quality ingredients for my juices is truly in the name of business.
The rest of my food will also be mostly organic, and a fair share of it local.
I will not be eliminating any macronutrient category (e.g. overt fat free). There will be fat, protein, and carbs.
There will be some salt, some oil, and maybe even added sugar in the form of maple syrup or honey. Oh dang!
I’m done following anyone else’s dietary philosophy, but my own intuition!
Here’s a recipe I tested this weekend that is super yummy, satisfying, and economical to boot!
It’s balanced, vata-pacifying for fall, and comforting. It tickles all of the taste buds!
The basis of the recipe was inspired by No Meat Athlete’s post on the Sauce System. Check it out for simple, tasty sauce inspiration.
Nutritionally-speaking, the presence of broccoli and greens boosts protein content as well as the detoxifying properties of green veggies.
The addition of turmeric powder makes it a top disease-preventing contender. Superhero status nutritional researcher, Dr. Greger, recommends 1/4 tsp a day of this stuff, because it’s so powerfully good for our bodies.
Healthy fats derived from the olive oil, coconut milk, and peanut butter guarantee satiation, slow-burning energy, and grounding.
Here’s the recipe!
- 1 tbsp olive oil
- 2-3 cloves garlic, minced
- 1/4 large yellow onion, thinly sliced or diced
- 3 tbsp curry powder
- 1 tsp turmeric powder or fresh grated
- 1 tsp cumin
- 1-2 tbsp filtered water, as needed to prevent sticking
- 1/2 large tomato
- 1 head broccoli, cut into bite-sized florets
- 2 cans coconut milk
- 2 tbsp peanut butter (or more if you’re a pb freak like me!)
- a few handfuls greens (or more if you’ve got them on hand; I used 4 cups)
- 1/2 lime, juiced
- hot pepper, chopped fresh (or flakes) to taste
- white or brown rice, prepared according to package instructions made simultaneously or ahead of time
- peanuts, chopped
1. Saute garlic and onion in olive oil in a saucepan over medium heat. Add spices, stirring to combine.
2. When garlic and onion are lightly browned and very fragrant, add tomato and broccoli and let cook for a couple minutes. Add water if things look too dry.
3. Add coconut milk and peanut butter, stirring to combine.
4. When mixture begins to bubble, turn heat to low, and let simmer until desired thickness is reached (about 10 minutes).
5. Add greens, lime juice, and hot pepper, stirring to allow the greens to wilt down. Cook a couple more minutes to let flavors meld.
6. Serve over rice and garnish with chopped peanuts, hot pepper, and an extra sprinkle of curry powder.
Give it a try, and let me know what you think in the comments.