Healthy - What We Eat
Updated: 6 days ago
Happy February! We are big advocates of healthy eating and always have that in mind when we create our menus for our guests. Although we love this aspect of our business, we are in no way advocating so-called fad diets or trends - we only promote and encourage eating food that is pure, wholesome and has your body's best interest at heart. We do eat a little meat and some dairy, but vegetables and fruit are always the majority of our shopping. We often get comments at the grocery till or checkout saying how healthy our shopping is! This all goes to show that people do notice what you buy when it is different to the mainstream. I thought I'd share a snapshot of the foods we eat so that you can get an idea of what we know and love.
We often get comments at the grocery till or checkout saying how healthy our shopping is! This all goes to show that people do notice what you buy when it is different to the mainstream.
We l o v e fresh fruits and vegetables, so they're pretty high on our inventory. When I first came to Europe I was astonished at the broad range of fruits and vegetables - so much more so than in the States - and excited to be able to cook and eat things I hadn't had access to before. In my mind I'm healthier because of it and not bored of what I eat. If I want something different I have that choice. Sometimes things are a bit expensive, so we will tend to get them if they are marked down or in season - these are what we call 'special treats'. There are so many fruits and vegetables that we eat, so this is merely a snapshot and not the full picture! Most of these are bought fresh, but things like corn, peas and spinach are always in the freezer for easy access.
Staples: carrots, celery, onions, garlic, cucumber, spinach, corn, peas
Favourite veggies: celeriac, swede, beetroot, kale (especially cavolo nero), rocket, cabbages, sweet potato, butternut squash, courgettes/zucchini, leeks, avocados, mushrooms
Special treats: samphire, asparagus, aubergine/eggplant, cauliflower, broccoli
Staples: tomatoes, apples, variety of citrus (limes, oranges, lemons, satsumas, grapefruit)
Favourite fruits: pink grapefruit, nectarines, pineapple, cherries, satsumas, watermelon
Special treats: pomegranates, passion fruit, rhubarb, blood oranges, watermelon, berries, apricots, pears
We do try and limit ''empty' starches, especially white bread and potatoes. Instead we opt for wholemeal, fiber rich grains, legumes and beans. We rarely have pasta, and have stopped buying bread from the shops altogether unless it's for a special occasion or in a pinch. Most weeks I am making bread, which tastes so much better in our opinion and we can vouch for the ingredients! I love baking with wholefoods so our cupboards are full of dried fruit, seeds and nuts and a whole lot of interesting flour. We don't shy away from sugar, but eat it sparingly and only buy raw, unrefined sugar that still contains its natural nutrients. If I do any baking I most often halve the sugar or close to it so that it's not so sweet.
Don't Skimp on Breakfast!
This is my favourite meal of the day and I feel guilty if I go without. During the week we eat a variety of muesli and homemade granolas. On weekends we try and make it extra special and different from the work week by making pancakes, porridge/oatmeal or a cooked breakfast with eggs. Eggs... they're a saviour.
On the Shelf
Pearl barley, bulgur wheat, brown rice, kasha (buckwheat groats)
Lentils, chickpeas, beans of all sorts! (black, pinto, black-eyed, kidney, cannellini)
Flour - freshly milled from Redbournbury Mill (spelt, wholemeal, white, granary), rice flour, semolina, oat bran
Seeds - flaxseed, sunflower seeds, pumpkin seeds
Nuts - Pecans, almonds, walnuts
Dried fruit - currants, cranberries, dates
Raw, unrefined demerara sugar
Yoghurt (have you tried sheep yoghurt?)
A Word on Meat
I crave veggies like no ones business, so meat isn't all too high on our grocery list but we're okay with that. My all time favourite is definitely salmon (or any fish for that matter) and chicken. My husband is South African, and being from the American South myself, so come summer season we're all about the outdoor love of BBQ cooked over a fire. Still, I have noticed that after eating loads of meat my body definitely says 'Woah, hold it sister', so in recent years I've increased the amount of meat-free meals during the week.
Part of our healthy eating ethos is to stay away from fatty, greasy foods and to avoid the addition of cream and additives. We opt for using these sparingly in our cooking or subbing them out with a more healthy option. Eating anything in moderation is always a good model! Our go-to oils are sunflower, often used for baking, and olive oil.
We also cook with quite a lot of fresh herbs and spices! In my experience this is often what helps food shine and I'm never afraid to be generous. Some of my favourites are caraway and cumin seeds, dried parsley, bouquet garni, sumac, fresh dill, mint and thyme, tumeric, cinnamon, nutmeg, ginger and allspice.
Although this is only a small glimpse of what we eat, and I'm sure there are things I have missed, we hope it inspires you to broaden your horizons and to eat wholesome foods. Our bodies are important and we must do all we can to take care of them while we're on this earth. That means listening to when they are tired, or hurt and loving them by giving them the best and most nourishing food.
If you've read this far, thank you for sticking with us! Our goal at Kindred Suppers is to inspire you to get back into the kitchen with skills to create meals out of the abundance of fresh, healthy foods. I know for some that is a massive achievement and we are rooting for you! We hope you'll join us in our culinary journey and partake in our dinners and workshops soon.
What good foods are you into? What's in your fridge?