Organic food has become elitist.
At my local organic food coop, bell peppers are $7 a pound and that’s just the beginning. Loose green teas, $40 a pound. Chocolate chips, $15 a pound. It’s crazy.
I am rebelling.
For the last few months, my goal has been to lower my food bill, without compromising a mostly organic, plant-based diet.
It’s an act of defiance.
Healthy, good food doesn’t have to break the bank. Organic food can exist as part of a sustainable food movement, not as merely an addendum to gourmet living.
Here are 3 ways I have lowered my food bill, substantially (by about 20 percent).
1) Beans rule. Organic dried beans are cost-effective, high in fiber, totally healthy and deliciously satisfying. You can eat them hot or cold, and it’s easy to make a huge pot early in the week for fast dinners through the week. Bonus: By cooking dried beans, you don’t expose yourself to the bisphenol A (an endocrine disruptor) in the liners of most canned foods.
2) Frozen organic veggies. Stock up when they are on sale and you will never run out of spinach, broccoli and all the other wonderful veggies we should all be eating daily. Bonus: A full freezer helps reduce your energy bill.
3) Know the Dirty Dozen and Clean 15. The Environmental Working Group ranks produce with the highest and lowest pesticide residues. You can use this guide to selectively buy organic and conventional produce. For easy reference, download a copy of the wallet guide!
For all the chocolate lovers out there, a birdie told me that Trader Joe’s sells a mean, dairy-free, super dark chocolate bar that is only $2 for 3.5 ounces.