How often is the most frugal approach the one that’s been there all along? This is definitely the case with food. Reach into the past and reacquaint yourself with commonsense simplicity. Cooking with whole foods is not only frugal and healthy, but oh so good for the soul.

Whole Foods Traditions

Macrobiotics is the techie term for whole foods cuisine, but don’t be put off by its lofty name. Preparing and eating whole foods is as traditional as our culture which is steeped in food. Italian, French, Asian, and Mexican carry our past, our memories, and our overall relationship with food. Who doesn’t have a dish made by someone special like mom or grandma that whisks us into decades past? Food is a huge part of who we are.

Importance of Good Ingredients

Good ingredients make good food and that is the core of whole food cuisine. Forget all the stuffy rules that put the recipe center stage. The way to find quality ingredients is to shop seasonally. Fruits and vegetables are freshest and most vibrant at peak season – and also when they are most affordable. Farmer’s markets are good sources but supermarkets are fine too. Be sure to choose with your hands and nose as well as your eyes to ensure freshness. Think of that tomato just picked from a summer vine. Its choir of flavors is just as vibrant fresh as it is simply prepared as part of a dish. Not much needs doing and that’s the magic of putting ingredients in the spotlight.

Getting creative with whole food ingredients is a freeing experience. Kitchen wizards will enjoy simplifying honed cooking techniques, while the beginner need incorporate only a few basics. Steamed, sautéed, boiled, and roasted are a great starting point as is the slow-cooker. But, a well-stocked pantry is necessary to put those skills into action.

The goal is to keep the pantry stocked with a basic core of herbs, spices, seasonings, olive oil, mustards, soy sauce, and beans, pasta, flours and grains such as spaghetti, rice, and oats. These will enhance the main ingredients with variations as rich as the cook’s creativity.

Shopping

Shop once a week and be thorough so there are no quick mid-week trips for one item that easily turns into a dozen you didn’t need. The only shopping list should include pantry items to replenish, coupon deals, and your store’s weekly sales flyer. Let the freshest produce and best deals on meats determine the week’s menu. Shop the perimeter of the store where most of the fresh items are stocked. Beware those center aisles with the temptation of pre-packaged – often chemically preserved and pricey – convenience food.

Leftovers

Leftovers are the true convenience food. Package extras to be reheated for lunch, refrigerate for a time-crunched weekday meal, or freeze them. Maximize good meat, poultry, and fish deals by buying in bulk and freezing in smaller quantities. Packaged in meal-sized portions makes it easy to thaw and prepare. A real time saver is pre-cooking and freezing ground beef or chopped chicken breast to throw into a taco or a salad. Whole food cooking with leftovers means nothing is wasted and flavor is only enhanced knowing how little money was spent.

Use Weekends to Cook

Busy as we are, weekends are often the best time to launch into a cooking frenzy. But don’t feel like cooking with whole foods is an all or nothing ordeal. Start small and do what works at your comfort level. Prepared pasta sauce, for example, fits quite well into this way of eating. Add a few enhancers like sausage, red wine, and fresh vegetables and serve over pasta. Done. Don’t forget to keep the leftovers.

Whole food cooking is a return to traditional food preparation. How refreshing to appreciate food in its simplest form. Make it a social affair, and the joy of family, health, and frugality will become a part of your food culture.