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Many of us here are fairly robotic, and eat the same thing day in and day out. Some of us enjoy more diversity and enjoy exploring culinary aspects of foods. Yet for many people browsing this forum, they aren't exactly sure what our meals looks like. Let us share our wonderful food creations with one another! I just enjoyed a delicious lunch. It consisted of the following: Purple sweet potato, chick peas, broccoli, cauliflower, carrots, mushrooms, 1 tsp of olive oil, 1 tbsp of 20-spice mix, garlic, oregano, parsley, cilantro, chili peppers, and 2 oranges for dessert. Ingredients were organic when possible. I also get centenarian status for eating Okinawan sweet potato, right? Calorie total was about 700-800, but I don't watch that closely. I just eat more or less depending on what the scale says each day. Did I mention the food was incredibly delicious? Bon appetit!
CR practitioners eat a lot of produce, and it can get kinda expensive. But I've found much of the cost can be defrayed if you grow your own food. Here is a couple photos of my summer garden. Things are growing well. (Click for larger images) As you can see, I've got hoops (made from PVC pipes) and nets over the raised beds to protect the plants from deer, which are ubiquitous here in Western Pennsylvania. FYI, the beds are both 8' long by 4' across. This list of plants in these two beds include: Kale (curly & dino) Mustard Greens Broccoli Arugula Leaf Lettuce (green and red) Endive Red Swiss Chard Nasturtium Red-veined Sorrel Basil (sweet, cinnamon, lemon) Sage Curly Parsley Lemon Balm Oregano Lemon Thyme Rosemary Stevia Alpine Strawberries Eggplant Not shown in these photos: Tomatoes (cherry, black russian, yellow pear) Tomatillos Lemon Cucumbers Onions (red & yellow) Garlic Acorn Squash - spontaneously growing in my compost pile! Cantaloupe - spontaneously growing in my compost pile! Most of these were grown from seeds, so cost me almost nothing. Between harvesting & watering, I spend about 30min every other day tending my garden. Coupled with the 3oz/day of sprouts and microgreens I grow indoors year-round, the harvest from these two beds provides about a pound (450g) of fresh organic leafy greens per day from late-June through October, saving hundreds of dollars over the season. Plus all the savings from the 'solid' vegetables/fruits listed at the bottom. The plants I've listed are the one's I've found through trial and error to grown the best and produce the most in this part of the country. All of them (except for squash, cantaloupe, onions, garlic & eggplant) can be harvested a few leaves / fruits at a time over the entire season, so I don't get overwhelmed by more than I can eat of any one item, and I can harvest a little bit from each of them every other day to maximize freshness and variety. Does anyone else have a garden or gardening tips they care to share, or any questions about my gardening practice? --Dean