Organic, Sustainable, and Local Cooking for any Budget
We can become happier, healthier, and more secure by cooking and eating real food again. Join the movement to make delicious, seasonal meals from scratch. You'll reduce your grocery bills and probably your medical bills. You'll have the joy of vibrant health and the relief of being able to eat well on even a small budget. You'll make a positive difference for yourself, your family, and for your community and planet.
For example, here's a great way to use extra roasted vegetables from a holiday feast. The recipe is based on the Quinoa Salad with Chioggia Beets in my book Fifty Weeks of Green: Romance & Recipes.
For this version, I swapped roasted celery, carrots, and onions for summer's fresh cucumbers and bell peppers. Because the vegetables are roasted, this dish is good warm or cold. Like many of my favorite recipes, this salad has a something-from-nothing twist. Here, you use the rich broth created when you cook dried chickpeas to add flavor and nutrition to the quinoa. See the summer and winter recipes here.
Do you have to make this recipe post-feast? Of course not! I made the batch you see above the day before Thanksgiving and took it to our family gathering, along with Hot Italian Cocoa Cookies. Both were big hits!
Why cook the Wildly Affordable Organic way?
Go green for $5 a day or less with mostly organic or sustainably raised ingredients. Or focus on cost to save even more! Either way, you'll probably be spending less than the food-stamp allowance for someone with no other means. We can afford to eat wonderful food that is good for our bodies and for our planet. Vote with your fork for a better world.