Most important to me is that we're eating seasonally and locally, as much as we can. And that we are supporting local farmers through a CSA and frequenting artisan foodsmiths who embrace the same food philosophies (seasonal, local, organic) as we do. And we - and I do mean all four of us - read labels. If, on rare occasion, we buy something in a package, it's typically an ingredient and it itself doesn't have more than five ingredients or any ingredients that we can't pronounce.
A couple of weeks ago, I went to a RAW food workshop with a friend (click here to read about that debacle) and was intrigued enough with the idea of RAW that I picked up a cookbook. I opted for Everyday Raw: Recipes in 30 Minutes or Less by Matthew Kenney. See, 30 minutes or less. That's moderate. It doesn't require that I use (and, thus, own) a dehydrator for over two hours to make somewhat toothy flourless muffins at 115 degrees when I can make moist, organic muffins with whole wheat in 35 minutes in my oven.
One thing I found funny was the idea that grabbing a fruit out of my fruit bowl or pulling a carrot out of my crisper for snacks qualify as "eating RAW." Certainly those are raw, but with those counting, I can honestly say that without even really trying, my family is 50% - if not more - raw. Funny.
So, on this leisurely summer Friday with no camping trip to pack for, and nothing to do except laundry and laugh with my boys, I decided to not cook dinner tonight. Click on each title for the "recipe."