The herbs grown in my garden are used for both culinary and medicinal preparations. There are times that I may need to purchase some as supply doesn’t meet demand. This is often the case for basil, an herb that I use almost daily in recipes. Over the years I have been able to roughly estimate how much we use during the winter months. So with that in mind, while I harvest and dry what’s growing in the garden, I also order fresh basil from my CSA to supplement the harvest.
Meal planning is an overwhelming concept to many people. As a matter of fact, clients have shared with me that planning and organizing meals are the biggest challenges they face while making dietary changes. For some, a dietary change is simply to embrace foods that are more nourishing or to try something new. While for others, it can be a complete nutritional overhaul that encompasses a total lifestyle change. Sometimes this is due to health issues or even in an effort to avoid certain conditions. So the question always comes down to- I know what I am supposed to eat, but how do I get organized? And, how do I find a variety of recipes that suit my needs? Time is precious, no one wants to spend hours on the internet trying to find a recipe. Conversely, making the “same thing” week after week isn’t fulfilling, to say the least.
Juice detoxes are quite popular these days. From the simple do-it-yourself recipes to the more structured programs. For the most part, the end goal is the same- to detox the body. Our bodies are constantly detoxing, our bodily functions are proof of this. However, there are times where we may need to facilitate the process. For this, juice detoxes are a great way to achieve this goal. Of course, there are dietary changes, supplements and many other methods of detoxing the body. And quite often, a combination of all methods is utilized for optimal results.
Up here on the mountain, the month of May is the most undecided month yet. It toggles between spring, winter, and summer. Sometimes all in one day. For example, this past week had varying temperatures of 57° to 85°. Since the kids are home-schooled and my husband works from home, lunch is prepared with that in mind. On warmer days we may have a substantial salad. For cooler days, and sometimes even in summer, we enjoy soup. This soup is a veggie soup, a sort of “whatever is in the fridge” type of soup. So it varies every time.
It’s true….googly eyes do make everything better. Our weekly CSA box is delivered on Saturdays and it’s always fun to see the variety of fruits and vegetables. Each of my children have their own favorites that they look forward to with each season. We make an effort to eat foods that are in season, however there are certain items that are in high demand at our home, so we buy them throughout the year.