Tips for shopping organic on a budget: Part 2

I've been so delighted with the responses I've had to my first 'Tips for shopping organic on a budget' post. I didn't realise that this info would be as helpful to readers as it has been; and I'm SO glad that it is! I actually ran into someone at the markets the Friday after I posted it; who informed me that they were inspired to get to there and scope out the chemical free produce because of what I'd written. I was so flattered and stoked that she was now able to take part in the joy of farmers market shopping! Market day is my favourite day!

The 'part one' blog page has been by far the most viewed; and that gives me a little insight into what information people are actually seeking. It seems that people everywhere are becoming more and more insightful regarding the importance of eating additive and pesticide free, and as close to nature as possible; but just don't know how to make the practical shift. 

I think I might continue on this topic as I learn and grow in it. I'm due to have my first bubba in 3 weeks, so with my income gone, and new priorities thrown into the works; it will be interesting to see how I manage to still prioritise 'real eating'. But I'm determined! 

Anyhoo, here are some more tips that Grant & I have learnt along the way that have helped us to continue investing into the best quality food we can get our hands on. 

6. Join a food coop

I honestly don't know what I'd do without my food coop. I first encountered the benefits of these nifty little institutions when I was at uni. There was a little coop called 'Happy Bellies' that used to sell bulk organic items like nuts, carob buds (that I used to demolish regularly between classes. Went a bit overboard on those badboys), oats, flours, unsulfured dried fruits, gluten free pasta's etc. I joined up as a volunteer, which meant that I got a nice discount on all their bulk foods. I only had to volunteer for a couple of hours once a month. 

The beauty of coops, is that no one owns them. Rather; they are collectively owned by members, and managed completely by a team of volunteers. Food coops are usually started up by people in the community who want better access to cheaper, better quality food. With no 'owner', there is no profit for anyone, and there's no wages to be paid. All the money circulates back into the business. This means that organic items are often significantly cheaper than what you can find in health food stores or at the supermarket, because nobody is skimming a profit off the top.

For example; just one single non organic vanilla bean costs around $5 in a conventional supermarket. At my food coop, I pick them up organic for 90c each! That's more than a 500% difference! I would normally never buy vanilla beans, but because they're so cheap I get them all the time and use them to flavour smoothies, porridge's and desserts. 

Grant and I pay a yearly membership of around $25 to our food coop (Flame tree food coop in Thirroul), which gives us a 10% discount. Alternatively we could receive a 25% discount if we volunteered 8 hours per month, but haven't been able to commit to that as yet. We shop weekly and spend about $30. We usually buy dried organic goods such as beans, brown rice, lentils, buckwheat/brown rice/spelt or rye flours for baking or making pancakes, raw organic coconut oil, local honey, cacao powder, medjool dates, rapadura or coconut sugar, shredded coconut, tahini, spices, toothpaste, and chemical free household cleaning products like liquid castille soap, washing powder and bi carb soda. 

Each week after I have done my meal plan and figured out what I'll need to cook with (see part one of 'shopping organic on a budget), I write a list of exactly what I'll need. At the coop, you don't pay for packaging if you bring your own jars and paper bags, and you can buy exactly the amount that you need; because you always pay by weight. This is a much better arrangement than most health food stores, because you only pay for what you need, and aren't 'punished' for purchasing smaller amounts. 

Unfortunately, from my experience, the 'cold section' including local and organic dairy products are quite expensive, so we stick to the dried goods. You can often pick up local organic veggies and these vary in price, but I find my local farmers market to be much cheaper. However you can often get freebies, or 'pay by donation' items like fresh herbs, bay leaves, chilli's and macadamias, which i snap up when I have the opportunity.

7. When buying animal products; go for quality rather than quantity

This will be a bit lengthy; but bear with me. I'm passionate about this one. I've never been a massive meat eater. But I do find that my body thrives when I eat some good quality red meat once or twice a week. I also love my eggs and full fat butter. I'm not big on the dairy either, but Grant loves his yogurt, and we'll eat cheese or cream every now and again. 

Much to my dismay, i've learnt that if you want to get good quality animal products; you have to pay for it. And when I think about it, its fair enough. If an animal has died to exist on my plate, I want to know that it's had a good life and has been treated humanely; with access to sunlight, pastures, and has lived healthy and happy. Sadly, it's much cheaper and convenient for big corporations and mass scale farmers to do things the unnatural way.

I think that author and wellness advocate Jordan Rubin nails it when he states "when it comes to food, it's true that 'you are what you eat', but when it comes to animal foods specifically;  'you are what they ate'". 

Unfortunately mass produced, cheap meat is cheap for a reason; because the animals have been fed cheap, often genetically modified grain. To manage the health problems that are caused by this unnatural modern farming practice, the animals are pumped with antibiotics. Some are pumped with synthetic hormones and often; if they even have access to green pastures, they are sprayed with pesticides. This all comes through into our bodies when we eat/drink from the animal; which can cause antibiotic resistance and other health problems. 

Studies show that grain fed meat is also significantly lower in essential fatty acids and omega 3's that are vital to good health. Grass fed and finished meat; including the fat marbled throughout it actually contains significant health benefits, and is much better for us than grain fed meat because ruminant animals are designed to eat green pastures (free from pesticides); not grain. 

Same goes for dairy: mass produced dairy often contains antibiotics, and is pasteurised, homogenised, skimmed and trimmed beyond anything that you could call 'real dairy'. As a woman who is about to start breast feeding an infant, I've been learning about the amazing complexities of breast milk, as well as the importance of good nutrition, and avoiding certain foods when breastfeeding as it goes through to the baby; affecting their gut flora and immunity. Why don't we think this way about our dairy consumption? If the animal has eaten a poor diet, has had high stress, and been fed or pumped full of chemicals and antibiotics, then it isn't rocket science to know that we are consuming this in the milk. 

Conventional dairy is also commonly riddled with additives and preservatives. Yogurts are set in plastic containers at high temperatures (leeching BPA into the yogurt), and the removal of fat is usually always made up for in added refined sugars and fake fruit. Not for me. I'm willing to pay good money for full fat, unhomogenised, organic, traditionally cultured, grass fed and finished butter, yogurt, milk and cheese. It's not always easy to find, but when you can get your hands on the stuff the taste is second to none; and you don't need much to feel satisfied. In my opinion, it's worth the investment; even on a budget.

The bottom line is; purchasing high quality grass fed and finished, organic, free range, antibiotic, pesticide and hormone free animal products is totally worth it. However to save $$$, Grant & I have decided to go for quality rather that quantity. Eating smaller quantities of the best quality animal products we can find, and consuming more plant foods saves us heaps of money, and has benefited our health immensely.

8. Slow cook cheaper, tougher cuts of high quality meat

If you're gonna fork out the $$$ for really good meat, it may mean you have to downgrade from you're regular rib eye or lamb cutty. These tender, juicy cuts are amazing for special occasions, but if you're on a limited budget you'll blow it all on meat if you're getting the primo cuts all the time. 

I write regularly for an amazing butchery in Thirroul called Harvey's Butchery. I remember having a conversation with Darryn Harvey (the owner and head butcher) when I first started writing for him about the problem many of us have with investing into quality meat. He gave some really good practical advice that I've found to be so helpful for the budget: When buying high quality meat, go for the cheaper cuts like chuck, rump or blade steaks, or for lamb; forequarter chops, shoulder, or rosettes (neck). Chat to your butcher about your options. While these cuts are often tougher; they are full of flavour, and when slow cooked, will provide a killer meal.

Slow cooking in general saves a lot of money. You can throw in smaller amounts of these cheaper cuts of meat, and heaps of veggies with stock, fresh or dried herbs and spices to come out with a giant, beautiful, hearty meal that will cost you next to nothing per serve.

9. Do more DIY in the kitchen

If you have some extra time, it pays to make your own salad dressings, condiments, and all those little things you buy from the supermarket that you really don't need to. I make my own almond, coconut and cashew milks, salad dressings, pesto's, dips, salsa's, chilli pastes, granola, cakes, breads, chocolate, 'ice cream' (avocado, raw cacao, soaked cashews and dates blended then frozen), desserts, curry pastes, stocks, deodorant, all purpose house cleaner, body moisturisers (i just use olive and coconut oil sometimes mixed with lavender or other essential oils), face masks, and heaps of other things. This might sound like a pain in the bum to many, but honestly, it's just become such a normal part of my day that I don't even notice. I'm on autopilot with most of these recipes and don't even need to think about it anymore. 

We don't buy 'instant' rice or anything like that anymore. Nothing pre-made. Nor do we buy tinned beans; because its MUCH cheaper to cook them yourself, and you avoid toxic BPA that comes from the plastic tin lining. The night before I need rice, beans or lentils, I soak them in filtered water, sea salt and a little apple cider vinegar to remove phytic acid (which blocks nutrient absorption and has a negative affect on digestion), and in the morning, or the next day I'll cook them as needed. Sometimes I'll cook up a huge batch of beans or lentils then freeze them for later use in meals. This is a great way to bulk up salads and get a cheap organic meal anytime of the week.

DIY is becoming super trendy, and it saves a heck of a lot of money! It's also much better for the planet as you avoid purchasing excess packaging, and you'll know exactly what goes into your food because you have made it all yourself. Many convenience items like seasoning mixes are full of terrible additives, so DIY is a much healthier option!

If any of this info has helped you, inspired you, or provoked some thoughts in you; please comment below. I'd LOVE to respond. And if you did enjoy it, please bomb social media with this post ;).

Jess