Organic, Sustainable, and Local Cooking for any Budget
We can become happier, healthier, and more secure by cooking and eating real food again. Join the movement to make delicious, seasonal meals from scratch. You'll reduce your grocery bills and probably your medical bills. You'll have the joy of vibrant health and the relief of being able to eat well on even a small budget. You'll make a positive difference for yourself, your family, and for your community and planet.
Go beyond the bird for a healthy, happy feast. A plant-based menu welcomes everyone and is wildly affordable, even with organic ingredients. Use stuffed kabocha or acorn squash as your centerpiece, then serve with other classic Thanksgiving dishes. Check out my new roundup of top Thanksgiving recipes and classic tips on having a stress-free holiday no matter what diet your guests follow.
Don't worry about getting enough protein. Most Americans eat too much every day and really go overboard on Thanksgiving. Vegetables, grains, nuts, and seeds have all the protein you need.
Thankful for fall produce
Farmers' markets aren't just for summer! In November, look for greens of all sorts, sweet potatoes, mushrooms, giant daikon radishes, and other-worldly kohlrabi. Get the most for your food dollar by eating the greens that come with your beets, turnips, and daikons.
Buying in bulk, eating with the seasons, and cooking ahead are all key skills in the Wildly Affordable Organic kitchen.
7 Top Seasonal Recipes Free on this Site
- Steamed Collards with Peanut-Lime Sauce (great with kale and other sturdy greens too)
- Craveable Lemon-Spinach Pesto (good with arugula too)
- Turnip and Daikon Greens with Onion and Tahini
- Sputnik Kohlrabi (kohlrabi braised with leeks, apple, and raisins)
- Chickpea Nomelettes with Kale (like omelettes but made with chickpea flour)
- Wild Hen of the Woods Mushrooms Braised with Kale and Onions (also good with shiitake mushrooms)
- Chocolate Sweet-Potato Snack Cake
My Favorite Seasonal Recipes in Fifty Weeks of Green
Hardy greens such as arugula, napa cabbage, and raw bok choy shine when dressed with my Smoky Tomato-Tahini Dressing. It's cool enough to bake again. Sometimes I preheat the oven by roasting Sweet Potato Fries or by making a quiche-like socca with turnip greens and onions in a chickpea-flour batter (see the Socca It To Me recipe). Then I make Orange Sweet-Potato Muffins, Chocolate Sweet-Potato Breakfast Cake, or Don't Settle Walnut-Apple Crumble. My Taster is thrilled!
Fifty Weeks also has tips for saving money on your food budget, including:
- How to freeze bell peppers now to use all winter.
- How to make your own organic apple-cider vinegar from apple peels and cores
Year-Round Organic, Real-Food Recipes
- Cuban Black Beans
- Dairy-Free Pizza with Hummus (match your toppings with the season)
- Lentilicious Sunshine Spread
- Steamed Collards or Kale with Peanut-Lime Sauce
- Power Jars for Grab-and-Go Lunches
- Hot Italian Cocoa Cookies
Why cook the Wildly Affordable Organic way?
Go green for $5 a day or less with mostly organic or sustainably raised ingredients. Or focus on cost to save even more! Either way, you'll probably be spending less than the food-stamp allowance for someone with no other means. We can afford to eat wonderful food that is good for our bodies and for our planet. Vote with your fork for a better world. (Don't forget to vote with your vote, too!)
- From bags of bulk spices to a super-organized spice shelf
- Kids won't eat their greens? Try raw collard stems. Really!
- Using a kitchen scale (with video)
- How to cook dried beans (with video)