Food selection and hooray for the hub!

Whenever I'm writing a post, it occurs to me that I've never talked about my food source perspective.  Today seems like the perfect day for such a post, as I feel inspired by my husband -- who once was perfectly content sustaining himself on cold hot dogs straight from the package and now (or an hour from now, to be exact) chooses the benefits of local food, as his presentation topic at work.  With that in mind, let's talk about food selection.

As with any selection/preference/etc., there are always pros and cons.  For example, with every article published about the benefits of buying and consuming organic, there is another article about improper regulation of what organic actually means or entails which then forces a reconsideration of the expenditure.  How is a person who tries to be an educated consumer supposed to make the best choice on her budget?

Here's how I approach food selection, and as you use my recipes, know that these are the parameters of my selections.  That said, your use of said guidelines will flux depending on your lifestyle, budget, location, family needs, etc. as specific to you.  I encourage you to keep in mind long-term, whole health, benefits, as well as the short-term total bill and proclivity for the sale.

1) Buy local and organic, preferably both or in that order.  Why local first?  In researching farms in my area, I've found that many do employ eco and health-friendly practices but the piece of paper stating that they do costs a lot of money.  Some do spend the money for certification, but you can also learn about their procedures by researching their websites or talking to them at the market.  With local, you often get eco and health, but sometimes with organic, you just get the health benefits.  As the hub could present to you, there are also economic benefits to purchasing locally, as well as the simple fact that you are choosing seriously fresh (and thus delicious) produce!

2) Minimal processing: If I can't pronounce it, I try not to buy it.  A recent comment inquired about my stock selection.  I admit that I don't make my own stock (which I should and would be ideal), but I do try to find the least processed, low sodium, certified vegan bouillon that I can.

3) Low fat, sugar, and salt: I will probably post more on this later, but this determination is YOURS, as a consumer, to make.  Do not trust labels or claims of any kind! (Thankfully, I don't really have to worry about cholesterol as a plant-based eater, because there isn't any in a whole foods, plant-based diet -- yay!)

That's it, I think -- the big three.  Although I'm not perfect when it comes to adhering to these guidelines (as evident in my recipes), the difference I feel in my body (and in my wallet) when I do is truly incredible!