We eat almost 100% organic, unless we eat out to socialize. This usually includes but is not limited to carrots, celery, kale, potato, eggplant, asparagus, squash, tomato, banana, blueberries, pears, apples, garlic-chives, oranges, lemons, limes, garlic, brown rice, pasta from whole wheat or organic brown rice, corn chips, whole grain crackers, sprouted grain bread, beef from 100% grass fed cattle. Seasonings also all organic include cayenne, habenero, garlic, thyme, organo, basil, ginger, cloves, cinnamon, local honey, soy sauce bottled in glass, cilantro, parsley, tumeric, cumin, himalayan salt. Sometimes we also have wild caught fish including norwegian caught mackeral, alaskan halibut, alaskan salmon. Eat pasture rasied chicken, cage free organic chicken eggs, quail eggs. Juices made at home - carrot, celery, apple orange. Storebought juices in glass bottles - cranberry, pomegranate, apple. sometimes we buy organic orange juice in cartons. We grill, poach, and bake most foods. We make soup from seasonal veggies plus dry beans and lentils. We sprout mung, adzuki, brown sesame, black sesame to have in soup and salad.
Fats... I often have Flora cold pressed oil to make salad dressing or sauces for rice dishes out of incluiding flax, sunflower, sesame, pumpkin, walnut and hemp. Organic butter. Ghee. coconut oil. Generally avoid all cooked fats in baked goods or packaged foods and avoid all transfats.
We eat bison steak and ground bison. We eat soup from stock made from beef tendon and beef bones, always from only grass fed livestock (never grain raised or "grain finished"). We eat the marrow and tendon too.
A few times per week I will cook something in fat .... either be in a little butter like to fry an egg; or if needing more fat for cooking it will be virgin unrefined coconut oil. If I cook lean meat I always add gobs of coconut fat.
Dessert is frozen berries thrown into a food processor with cinnamon, cloves, ginger, honey and a banana to make a fast sorbet in the summer heat (frequently 110F+ here) sometimes with goat yogurt. Smoothies don't have yogurt but do have orange juice.
Soups include selections from sprouted and unsprouted mung, green lentil, orange lentil, kidney bean, black bean, navy bean plus quinoa, brown rice, millet, sesame, season vegetables. Hemp heart, pumpkin seed, brown sesame, black sesame are put into soups.
Storebought bread includes Ezekiel bread or European whole grain pumpernickel. Baking at home includes bread, crackers and cookes made from whole grain wheat or rye. Other nuts and seed foods include almond, pecan, walnut, cashews.
Dried items include coconut, raisins, green tea, peppermint. Unsulfered and minimally processsed TCM herbs include HeHuanPi, BaiXianPi, GanCao, NuZhenZi. We sometimes have squab. Ethnic foods I don't know english names for are minimally processed and available in 2 chinatown markets and the International Marketplace. The latter has imported italian organic extra virgin olive oil. We used to eat a lot more wood ear, snowear, and about 4 other fungus, but after I suspect my illness is connected to fungus I stopped and will try some again soon and see how I react.
Rice is typically cooked in a solar oven to have the far infrared heat gain, which has been shown to improve availability of its nutritional components. sometimes add HongHua to the rice; rice is always organic brown, frequently long grain or basmati. We eat tofu solidified with magnesium chloride.
Last blood test showed some arsenic, not a good thing, so we researched and read that conventional pork is raised on feed that has arsenic added. We still eat uncured non-nitrate/non-nitrate bacon, a package a month or so.
Drinking water is filtered with r.o.
I probably left out somethings. We normally eat a huge variety of food. we enjoy eating and like food, sometimes too much... fortunately we are not fat and do not have bad lipid panels in blood work. We are not on any meds but I take TCM herbs frequently if I have a flare up of a rash.