Without disposable funds for the fast-food route, cooking from scratch was mandatory. She learned how to soak beans overnight, cook a large pot of them and freeze helpings to reheat later. The cost was about 50 cents a meal, compared with $3 for two or three servings from a can. Eggs, brown rice and sweet potatoes became an important—and healthy—part of her weekly diet. McMillan also gained a lasting af- fection for roasted veg- etables, both as part of meals and as snacks. “I just cut up a couple of sweet potatoes, add some broccoli or beans or what- ever is cheap at the super-


market or farmers’ market, toss in a tablespoon of olive oil and I’m set for two or three days,” she says. Also, “I learned to use meat more as a seasoning than as a main course.”


Find more tips and pages of recipes at ewg.org/goodfood.


Kathleen Barnes has authored many books on natural health, including Rx from the Garden: 101 Food Cures You Can Easily Grow. Connect at KathleenBarnes.com.


natural awakenings


August 2013


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