Grocery Prices got you down?

As consumers continue to experience sticker shock at the market, we have some food for thought for saving money while improving your health.

Current grocery prices are at an all-time high and continue to rise. We are facing a problematic fallout from the current economic climate. The Federal Government has increased lending rates to stabilize our economy and pricing across all sectors. Fuel and food price increases are quick reminders of how inflation affects our daily lives.

According to Forbes Magazine, average costs for Dairy are up by 17%, eggs are up by 39%, and fruits and vegetables have increased by 9.76%. (https://www.forbes.com/advisor/personal-finance/why-are-food-prices-still-rising/) These price increases reflect data collected by major national grocery retailers. Local farmers have experienced price increases in fuel, labor, and supplies. However, local farmers and growers can still supply direct-to-consumer produce which helps to reduce their overhead and keep their pricing more affordable.

Skip milk & cheese for a week and focus on fruits and veggies!

This isn’t a call for frugality; it is an invitation to better living. We must re-frame our thinking about grocery shopping and look at current food price inflation as an invitation to improve our health and well-being. With the rising prices of groceries, we have an opportunity to lean into supporting local growers and embrace plant-based foods. Say no to pre-packaged convenient dairy-based items, and say yes to fresh local produce. The benefits of cooking plant-based foods far outweigh the inconvenience. Experiment and take a week and change your routine weekly shopping. Visit a local grower or farmer’s market, buy some affordable nutritious produce and learn a few new recipes.

See your wallet and body improve; you can thank us later.

 Here is a quick and easy Vegan Tomato Soup to warm you up this fall.

Late Summer Vegan Tomato Soup

Ingredients

1/2 cup fresh Basil

3 Garlic cloves

1 cup Onion

2 lbs. fresh Tomatoes

½ tsp Fennel seeds

1/2 tsp Black Pepper, ground

1 tsp dried Oregano

¼ tsp Cayenne Pepper

¼ tsp Smoked Paprika

1/4 tsp Red pepper flakes

1 1/4 tsp Salt

2 tsp Sugar

4 tbsp EVOO

3/4 cup Cashews, raw

1.)    In a large pot of boiling water, blanch tomatoes for 2 mins.  Place in ice bath, peel skin and dice set aside

2.)    In a large pot, on med heat add EVOO; sauté garlic, onion, fennel seed, black pepper, oregano, cayenne, smoked paprika, red pepper flakes, and salt until translucent.

3.)    Add cashews and toast in a pan for a few minutes

4.)    Add sugar and tomatoes to the mixture (add some water  or veg stack if there isn’t enough liquid)

5.)    Cook at a low simmer for 1 hour.

6.)    Remove from heat.

7.)    Add fresh basil

8.)    Place all mixture in blender

9.)    Add more water or stack to get the desired texture

10.)  Add more salt to taste

11.)  Serve with drizzle of EVOO, toasted bread or crostini