Why Pay More?

by Sally Randolph on March 12, 2010

“Quality is never an accident; it is always the result of intelligent effort.”
- John Rushkin
Quality. As consumers, we demand it. Or do we?
 

When shopping for the latest technology, we have choices. Smart phones not only meet our needs in an emergency, but also prove us the convenience of connectivity 24/7. For this, we are willing to pay more. This has value. When shopping for a new car, we research safety, performance and reliability, in order to make an informed purchase and buy a quality vehicle. Most of us are willing to pay more to ensure this quality. This too has value. By spending more on phones, cars, clothes, appliances- the things we value, we are demanding quality. “You get what you pay for“ right? But what about “You are what you eat”? Too often, we don’t see the value in our food.

As Americans, when it comes to food we feel entitled. We want all foods available, all year, in surplus. And we want it cheap. Yet in other areas of our lives we have learned that cheap products come at a higher price. The same applies to food, but here the price we pay is higher in the end. See, if your phone or car breaks beyond repair, you buy a new one. You get another chance. Not so with our bodies. You’ve all heard me say it. This is the only body you’ll get. There are no do-overs. Our health always seems much more valuable after we lose it. It’s time to start seeing the value of our food. To start demanding quality. Your life depends on it.
 

Weekly Recipe

shrimp salad

Shrimp, Avocado, & Blood Orange Salad

2 T Olive Oil
1 Leek, sliced-whites only
2 Cloves Garlic, mined
1 lb Shrimp (Wild- not Farmed)
Salt & Pepper
1 T Fresh Basil
1 Carrot, shredded
1 C Broccoli, cooked and cooled
1 Blood Orange, segmented
1 Avocado, diced
3 Slices Bacon, cooked and crumbled
¼ C Sliced Almonds
¼ C Sunflower Seeds
Mixed Lettuce- Romaine, Spinach, Baby Greens
Balsamic Dressing

On medium heat, heat olive oil and add leeks. Sautee until soft, about 6 minutes. Do not brown, reduce heat if necessary. Once leeks are soft, increase heat slightly and add garlic, salt & pepper. Cook about 5 minutes or so, until shrimp are pink and cooked through- do not over cook, shrimp will toughen. Toss in fresh basil and toss till just wilted. Remove from heat. Toss together remaining ingredients, add shrimp mixture and coat with dressing.

Balsamic Dressing

1 ½ C Olive Oil
½ C Balsamic Vinegar
2 Cloves Garlic
2 t Dijon mustard
Salt and pepper

Whisk together or combine in blender.

{ 3 comments… read them below or add one }

John Planow March 12, 2010 at 8:51 am

Good perspective! So often, our choices are not just a matter of whether we can afford something (or have time for it); they’re as much a matter of how much we make them a priority.

Addie March 14, 2010 at 6:09 pm

That salad was super good!

Tiffany March 15, 2010 at 9:54 pm

Well said Sally!! I want to thank you, Addie, and John for putting the nutrition class and blog together! It has been sooo helpful and I really appreciate all of your time and effort to help us make the right choices in our lives! :)

Leave a Comment