Healthy Eating

11 Nov

Over the last year, I’ve really tried to improve the healthiness of the food I eat.  I’ve been a vegetarian for 18 1/2 years thanks to my animal family. Let’s face it–it was MJ.  I just couldn’t eat meat after him.

MJ (from 2013)

That means I have way less cholesterol in my diet, only from my dairy products.  I do love my dairy though, and I don’t think I could ever give it up.  The homemade mozzarella and yogurt are so much better than store bought.

Adding blueberries to some of the yogurt I made last weekend.

Seriously, I never want to go back to the over-salted mozzarella you buy.

Still milking Zinnia!

After my mom’s heart attack last summer, it really put the pressure on to cut the excessive sodium out of my diet, especially since I have heart disease on both sides of the family.  All of the prepackaged meat alternatives I was cooking with have tons of sodium.  I’ve spent the last year figuring out how to make my own meat substitutes.

slicing turkey seitan for sandwiches

I can do a pretty passable turkey, chicken, ham, roast, hamburger, and bacon.  They have no cholesterol and very little sodium.  But it’s hard to find the time to make it from scratch.

perfect for pizza, quiche, or sandwiches

The hardest part of cutting down on sodium was looking at my beloved vegetable stock and realizing it had to go.  I cannot believe the amount of sodium in basic vegetable stock you buy in the store.  One of the reasons I planted such a big garden this past summer was to raise the vegetables to make my own.

The garden largely failed this year, but I got my turnips and tomatoes, and I bought the rest of the vegetables, and my homemade vegetable stock has no sodium added.

Last month, I saw a news report on a new push for the food industry to cut back on the amount of sodium they add to foods because people can’t even cut the sodium out of their diets the way our food industry is set up.  I will attest to how hard it is.  The french fries we made from the potatoes we grew had no salt added, but the time it takes to cut, parboil, dry and freeze them compared to just opening a bag from the store is very restrictive.  But they are delicious.  You can actually taste the potato!

I’ve finally made the compromise to just do one potato when I want fries and deep fry it in the fry daddy instead of freezing a bunch at a time.  It might not be quite as healthy, because of the fat, but it is still way healthier than the store bought.

It makes me grateful to be out here where I can have a big garden and the goats and chickens to provide me with so much of my food.

8 Responses to “Healthy Eating”

  1. N November 11, 2021 at 5:26 pm #

    Yes the store bought products can be way too salty. We cook with a lot of fresh veggies, but we do buy the prepared chicken broth. As you can tell, we are not vegetarians. If we roast a turkey, I like to make broth with the bones, and then we have homemade soup.

    I’m glad your goats your chickens give you milk and eggs.

    • Jeanne November 11, 2021 at 5:31 pm #

      Rats! This dumb tablet did it again!

      • Teresa November 11, 2021 at 5:52 pm #

        Well, at least I figured it was you this time.

  2. AMANDA MCWILLIAMS November 12, 2021 at 8:41 am #

    Would you share any recipes for your vegetarian sandwich “meats”?

    • Teresa November 12, 2021 at 5:08 pm #

      I will try to get that in the next week or so.

  3. vermont66 November 23, 2021 at 10:52 am #

    Do you follow a recipe for your mozzarella and yogurt? Is it a recipe you share on your page? I would be interested in both if those..that yogurt looks wonderful. Thanks!

    • Teresa November 23, 2021 at 4:41 pm #

      This post has the recipe for the Mozzarella. It is a hard cheese to get good, consistent results. HERE is the recipe I’m using for yogurt. It is important to keep the milk heated for a bit if you want a thicker yogurt.

      • vermont66 November 24, 2021 at 5:56 am #

        Thank you Teresa! I really like your page – very fun and informative 😊. Happy Thanksgiving!

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