I’ve been eating only local foods lately for two reasons ~ first, fresh BC foods taste so incredibly good and second, our beautiful province is in a state of emergency again because of global warming (and human) induced forest fires. We have over 600 fires burning in total right now and I need, for my own happiness, positivity and mental health, to be part of the global warming solution.
I already have what some would consider an extremely green lifestyle ~ live in a small space, don’t have a car, don’t love being a consumer so keep my possessions to a minimum…but, with dark smoke hanging in our skies and beautiful BC being choked by smoke and fire, I need to do more.
So, I’ve been educating myself lately about the huge carbon footprint created by transporting our food across the world. Did you know that Canada ships farmed salmon to China for processing and then the fish are shipped back here for our consumption. Ugh, the madness has to stop. And what kind of chemicals and preservatives does our food have to be laced with to stay “fresh” during the many miles covered to get to our plate? As someone who grew up with a big backyard garden that fed the family, what is now happening with global food transport seems so unnatural and is clearly taking its toll on the planet.
To bring a more natural, eco friendly way of eating back into my life, I’m rediscovering the 100 Mile Diet. The last time I did this challenge a few years ago I felt amazing and eating close to home helps our beautiful planet that is currently in crisis. It might seem like we don’t have a lot of personal power in saving the earth but as David Suzuki says, if several million people made even small changes to their lives the result would be astronomical!
Last but not least, local food tastes so amazing. In fact it’s bursting with flavour. An imported papaya from the other side of the world just doesn’t compare to fresh, beautiful BC fruit!
And, to get you inspired to love local, here’s a yummy, healthy recipe that features BC berries:
Wholesome Blueberry Muffins
- 2 1/2 cups Anita’s Whole Wheat Flour
- 1 cup raw honey
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberries, fresh and local
- 1/3 cup oil if your choice
- 1 1/2 cups buttermilk
Heat the oven to 350 degrees. Whisk the dry ingredients together, then whisk the wet ingredients together and add to dry, folding in blueberries last. Put in lined muffins cups and bake for 25 minutes. Then enjoy the goodness!