Slowly Ditching the Grocery Store

Wellness is a deeply personal pursuit, yet I firmly believe it should never be gatekept if some of the things I’m incorporating into my routine could be helpful to someone else. My journey has been full of challenges, hurdles, and, ultimately, significant wins. It's been a journey—one that is always evolving. Each step has contributed to the person I am today.

On this path of healing, I want to share the lessons that have shaped my experiences (in time). For now, I find myself cherishing the quiet moments: slow mornings, shopping at local farmer's markets, dreams of farming, long hikes, sunrises, and cooking, lots and lots of cooking

Creativity runs through my maternal lineage. My grandmother was not just a creator; she was a sculptor and painter whose artistry has shaped my family. My maternal grandfather, whom I never had the pleasure of knowing, was an opera singer known for his dapper style.

Conversely, my paternal heritage is steeped in innovation and adventure, populated by industrial inventors (International Harvester), nature enthusiasts, writers, and explorers. My grandfather’s family worked in agriculture, delving into farming, ranching, and invention. It’s no surprise that my affinity for gardening—and the dream of escaping to a remote farm—comes from him. He personified the cowboy spirit, a true rancher and nature lover.

Between the two, I undoubtedly inherited a deep-seated passion for nature. Some of my favorite places are at farmer's markets, on hiking trails, on ski slopes, and by creeks and rivers. This connection to the earth reinforces my commitment to local agriculture. I now make a conscious effort to source 90-100% of my produce from farmers rather than corporate. Initially, my visits were sporadic, but now, I am found at the market every Wednesday and Sunday, excited to pick up seasonal herbs, vegetables, honey, nuts, and fresh fish.

It’s also really rewarding to meet the farmers directly. Community thrives on connection. Just last Sunday, I got to meet a few farmers from Underwood Farms--beets, lettuce, cilantro, and lemons. A quick stop at Frecker Farms--organic avocados, followed by a visit to JBR Farms for Japanese sweet potatoes. To wrap it up, I chatted with a lovely couple at a fish stall, discussing farm-raised salmon, the arrival of wild-caught varieties, and sustainable sourcing practices.

I recognize the privilege of accessing farmer's markets, and if there is one mission I hold dear, it is to make healthy, organic, and toxin-free food available for everyone. Supporting local farmers is a meaningful step towards that goal.

• Beets

• Lemons

• Lettuce (butter, etc.)

• Sweet potatoes

• Onions

• Leeks

• Carrotes

• Broccoli

• Avocados

• Berries

• 3 large beets, peeled and boiled until soft

• 1 cup chickpeas

• ½ cup tahini

• Zest of 1 lemon

• Juice of 1 lemon

• ⅓ cup vegetable broth

• 1 clove garlic

• Salt to taste

• A dash of cumin (optional)

Instructions:

1. In a food processor, combine the boiled beets, chickpeas, tahini, lemon zest, lemon juice, vegetable broth, garlic, and salt.

2. Blend until smooth, adjusting the consistency with more vegetable broth if needed.

3. Taste and add cumin for an extra layer of flavor if desired. Serve chilled or at room temperature.

• 4 cups filtered water

• Juice of 1 orange

• Juice of 1 lemon

• Juice of 2 limes

• ½ teaspoon Celtic or pink salt

Instructions:

1. In a large mason jar combine the filtered water with the freshly squeezed juices.

2. Stir in the salt until dissolved.

3. Chill in the refrigerator or serve over ice for a refreshing electrolyte boost.