myFM: Grocery Shopping Habits

Shopping these days isn’t what it once was. I had the pleasure of speaking with an industry trailblazer and innovator of the grocery industry on Episode 44 of EAT THIS with Lianne. Mary Dalimonte called what was going to happen with our shopping habits at the start of our quarantine and lockdowns.

Planning

What did you see that changed in your habits? Did you turn to meal planning more? That shopping list that starts but gets left behind, became truly essential for families. That’s what I saw. I know someone who could shop for 3 weeks for her family of four. That’s planning! 

Shopping the interior 

There has been a resurgence of shopping all the aisles, not just the outside as was recommended before. You needed flour, pasta, tomatoes, and all the ingredients to cook now at home. That took people more into the centre of the supermarket and stock was flying off the shelves.

Online shopping

Also online shopping and disconnect to food. How does that affect those impulse buys if you’re not walking the aisles or seeing those sweet treats at the checkout? On the other hand, local markets, farm boxes and shopping local has been the focus for some. It’s certainly the way that I’ve gone. 

From now on we need to find ways to curb your spending without compromising on taste and healthiness. 

Delicious Lentil Dhal

Dairy-free ~ Egg-free ~ Gluten-free ~ Nut-free ~ Vegan ~ Wheat-free
Makes 4 cups (1 L)

There are tremendous recipes in my award-winning book, Sprout Right Family Food, and I’ll share a tried and true family favourite recipe with items from external and internal aisles of the supermarket.

INGREDIENTS

3 cups (750 mL) filtered water
1 cup (250 mL) red lentils, rinsed well
1 medium sweet potato, chopped into small cubes
1 small yellow onion, finely chopped
1 tablespoon (30 mL) extra virgin olive oil
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground cumin
1 clove garlic, minced
Handful of fresh cilantro leaves
1 cup (250 mL) packed baby spinach, finely chopped
2 Swiss chard leaves, finely chopped
1 can (14 ounces/398 mL) chickpeas, drained and rinsed

DIRECTIONS

1. Combine the water, lentils, sweet potato, onion, olive oil, turmeric, cumin, garlic, and cilantro in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes.
2. Add the spinach and Swiss chard and simmer for 2 minutes longer. Stir in the chickpeas and simmer for an additional 3 minutes. Leave chunky or purée slightly to desired consistency.
3. Store the purée in an airtight container in the fridge for up to 3 days or in the freezer in ice cube trays or in baby-safe food containers for up to 3 months.

Tip: Substitute Meat Broth (page 129) or Vegetable Broth (page 130) for the water for more nutrients and taste.