Intro To Back To Scratch

Back To Scratch

Why would you want to spend all your time slaving away over a stove and oven and the rest of your kitchen appliances, unless, of course, it is your passion.  But, then again, with all these appliances, are you really doing that if you start cooking from scratch?  And, if you start cooking from scratch, how much money is it going to cost you to revamp your pantry just to accommodate this new style into your kitchen?

What if I told you, it doesn’t have to be that hard.  It can be easy-going, and while, yes, there is some added work, you will be possibly healthier and more satisfied with what is going into yours and your family’s body?  Cooking from scratch can be that easy.  However, just like a diet, if you jump into it, you won’t stick with it.  Too much change, a shock and overwhelming your mind and body often causes us to reject these kind of changes.

I don’t want to call this series anything natural, because I’m not talking about cutting out many of the things that are considered not natural at the moment.  Don’t get me wrong, I’ve tried, am trying, and have studied up on the natural thing.  However, the way I look at it is a bit different.

Unfortunately, with what we’ve done to the earth, going back to natural is impossible.  We can look at some of our current recalls to see this.  There is currently a recall on frozen vegetables, and if you take the time to look at the list…I was floored.  The organic list was quite up there, and right along with the non organic.  But why?

We’ve grown so big, and demand is so high, that we work quickly to fatten things up, and grow what we can as fast as we can.  We’ve polluted the earth, so that even the rain has nasty stuff in it that can cause harm.  There isn’t enough room to have large populations of cattle and the like, so they can be grass-fed like they should be.  And even if there was room, we wouldn’t be able to make enough, fast enough, to feed the country.

It doesn’t mean we can’t try.  It doesn’t mean that we cannot cut out these chemicals and other genetically altered things.  We CAN eat REAL food again.  We just need to figure out the way to do it.  So, to start, let’s break it down in to easier to chew

Determine what you want

  1. Figure out what you want to change in your pantry.  Start by taking a look at what you have.  With your inventory lists, you may not even have to open your cupboards.  Look at what is on your ingredient labels, and if you don’t know what it is, you may want to think that through.  Find out what you’re willing to live with, and what you want to change.
  2. Look at the things you need to help you along.  Figure out what you need, and what you can work around.  For example, a dehydrator is a wonderful thing to have, but do you really need to go out and buy one?  Fact is that you can make a dehydrator right from your oven.  It may take some thought, but it does take less money.  Also, when you’re starting this off, going out and buying the machine may not make sense if you are just not finding yourself liking it.  If this method doesn’t work for you, then there is not a reason you should dump money into it if you aren’t going to use it.
  3. Start asking around for recipes.  Not just on the internet.  Our best resources for this is actually not much farther than our families.  My grandma makes me freezer jam every year for my birthday.  I absolutely love it.  But she doesn’t sit there and do it within the week of my birthday.  She makes large batches, freezes it, and gives it out to all of us for gifts, as well as uses it.  I have asked for her recipe, and she’s already given it to me.  She loves sharing her recipes with her family.  They are wonderful things to pass down from generation to generation.  We just have to give them the time and opportunity to do so.
  4. Know the different things you can do to preserve your food, and know what your body can and cannot handle.  The point of stepping away from pre-processed food and doing this from scratch is to get into a healthier lifestyle.  If you’re using a preservative that makes you sick, then there isn’t a point in doing it.

Through the next few weeks I’m going to conquer each of the numbers above in detail, and work on my own recipes here at home.  There are so many different things that you could do, that sometimes getting started is the hardest part.

The inspiration for this series comes from my stepfather, among other things.  He has a problem with salts and preservatives.  It makes him very sick, so my mother has been re-assessing his situation.  It took them a bit to nail down what was causing him to get ill, exactly.  So, their journey in this is just barely beginning.  However, they won’t have to do it alone, and neither will

Leave me a comment below to share some things you have noticed about our food.  If you have ideas, feel free to share as well.


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