About Products Selected

This site is designed with brand new cooks in mind. Because of that you will see a lot of items linked here. For an experienced cook it is easy to recognize what the difference between a pot, a sauce pan, a casserole, etc. means. But if you are brand new to the cooking from scratch idea it can be confusing. All products linked are meant to give you a clear idea of what kinds of items I am referring to. These items linked also represent brands that I am familiar with, that I have found to be high quality and I find them to be fairly priced and long lasting for regular use.

For pots and pans I prefer the quality of Circulon brand above higher priced brands and their longevity above lower priced brands. For glass bowls and bake ware I prefer Pyrex. For low priced kitchen ware I prefer Norpro. For smaller quantities of dried goods I prefer Bob's Red Mill, which I can find at all of my local stores. For larger quantities I prefer ordering from Barry Farm. I often use the bulk section at my stores as well. While it is certainly less expensive to make stock at home, it is far more convenient to purchase it. I like Pacific Natural Foods and Imagine Foods low sodium broths. These suggestions are designed to make your food preparation easier and affordable. You'll also be able to accurately duplicate the recipes on this site and the meals seen on Frugal Feeds Videos. Look for all of these products and kitchen items at your local stores or click on the links and it will take you to where you can buy them online. (Although many of the items will cost more with shipping than they will if you can find them at your local store).

Friday, April 9, 2010

Frugal Feeds | Raw Diet Day 33

I have decided to make certain foods and recipes my staples and strive to have those each day. For breakfast I'll often have ruby zing juice with parsley added. For lunch I"ll have smoothies made up of one banana, 1 cup berries, 1 cup nut milk, 1 Tablespoon nut meal and 1 Tablespoon raw honey.

For dinner I will have 1 cup of peas, 1/2 cup of sunflower seeds, 1 Tablespoon hemp nuts, 1 red bell pepper, 1/2 cup of alfalfa sprouts, 1/2 cup of lentil or other bean sprouts.

Snacks and desserts will be made of raw crackers, cookies or coconut puddings.

I can vary these things to include in season produce to keep them interesting and nutritionally diverse. This composition of meals gives me 100% or more of every nutrient except Riboflavin (63%), niacin (75%), B12 (0%), calcium (33%), iron (76%), zinc (52%) and selenium (60%) (From NutritionData, does not include hemp seed values). With a simple multi-vitamin I will have those covered as well.

For breakfast I made a juice of 1 large braeburn apple, a handful of parsley, 2 carrots, 1/2 of a beet and 1 inch of ginger.

For lunch I made a smoothie of one banana, 1 Tablespoon or raw honey, 1 Tablespoon of raw almond butter, 1 cup of almond milk, 1/4 cup of raspberries, 1/4 cup of blackberries, 1/2 cup of cranberries and 1 Tablespoon of almond meal. 

For snack I had 4 raw coconut cookies made of coconut, raw honey and cocoa. Later I had 3 small slices manna banana bread with almond butter and one with a Tablespoon of Nancy's cream cheese.

For dinner I made a salad of  1 cup peas, 1/2 cup sunflower seeds, 2 Tablespoon hemp seed, 1/2 cup of sprouted lentils and mung beans, 1/2 cup alfalfa sprouts, 1 Tablespoon of hemp oil and sea salt with black pepper.

For  dessert I had  3/4 cup banana chips.

I planned on having seaweed with my salad tonight but the mixed seaweed I bought today was spoiled.
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