"Eat whole sustainable local foods as much as possible." This can be an easy mental guide for people to follow when they are trying to make a healthy food decision.
We can continue to do this as we approach the cooler months of the year now more than ever, since we now have local indoors farmers markets during the cold months.
Many local markets move inside usually during November. Two of my favorites local winter markets are:
Saratoga Winter Market: Saturdays 9 am - 1 pm; November - April , Division Street Elementary School 220 Division Street, Saratoga Springs,
Troy Winter Farmers Market: Saturdays 9 am - 1 pm; November - April. Uncle Sam Atrium, Fulton at 3rd and 4th Streets.
Another great option - year round - is Honest Weight Food Co-op on Central Ave in Albany, NY
I think the most challenging thing for most people is simply
1 - deciding to make the change to eat local sustainable foods, and
2 - taking the first step in doing this.
Simply confirm "Yes, I want to eat more whole sustainable local foods, AND, then decide on one action step you will do either today, or this week, etc. in order to start that process. Please look at the next Eco-Local Living Magazine for specific examples on how to do this.
While writing this blog today, I received an e-mail from a professional friend that contained the announcement on her book. This is a great book to add to this article. The title is Eat Local: Simple Steps to Enjoy Real, Healthy & Affordable Food! For more info, go to www.eatlocalsimplesteps.com
Happy Holloween !
consider enjoying this great recipe!
Gluten Free Pumpkin Cookies
2 cups millet flour
1/2 cup organic Amaranth flour
3 teaspoons baking powder, 2 teaspoons each cinnamon & sea salt
1/2 tsp. nutmeg, 1/4 tsp. grd. ginger, 1 c. pecan halves, chopped
1/2 cup grapeseed, sunflower or coconut oil
1-1/4 cups honey
3/4 cup date sugar
2 large eggs, beaten
1 tablespoon molasses, 1/2 teaspoon vanilla, 1-1/2 cups pumpkin puree,
1 cup raisins (usulfured)
Feel free to experiment and add ingredients such as raw oatmeal, flax meal, chopped dates, almond meal/flour instead of millet and amaranth flour, AND consider added carob, dark &/or white chocolate chips.
1. Preheat oven to 400-425ºF. Set aside ungreased cookie sheet. 2. In large mixing bowl combine all the dry ingredients, blend well. 3. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured. 4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3-dozen cookies.
Courtesy of Bob's Red Mill.