I realized today how many little things I take for granted – a cup of peppermint tea, a splash of hot sauce, or a bit of curry powder – none of these things made the meager budget. I would never have thought that flavor would be a luxury I’d miss with an extreme poverty budget – yet, 1.4 billion people live on $1.75/day, so I really have nothing to complain about. It’s getting harder not to want to eat more than the allotted portions too. I could have easily eaten twice the amount of food I have at each meal. I’m only two days in, and so far though, I’m not feeling too bad. Not exceptionally hungry, but I noticed today that it was harder to see other people’s (those not doing the Live Below the Line challenge) food photos in my Facebook stream.
I’ve just finished one day of the Live Below the Line challenge, and the hardest part so far is being hyper-vigilant about portions. I’m not used to counting every single piece of food, picking up a carrot peel that fell on the floor and keeping it, or carefully dividing the food I’ve got so that I’ll have enough to last me the total five days of the challenge.
I’m doing the Live Below the Line challenge, where I’ll be feeding myself for $1.75 per day. As I wrote previously, I’m buying food as though feeding my family of 3, giving us a family budget of $26.25 for five days. (While my husband will be participating in a show of solidarity, we’ll be sparing our growing, school-age son from this challenge since we are fortunate enough that this is an experiment and not our reality).
You’ll want to make your own bone broth because it’s nutrient dense and full of minerals such as calcium, magnesium and phosphorus, that happen to be in the right ratios to support bone health. It’s also relatively inexpensive to make your own broth, especially if you’re already eating quality sources of meat (e.g. grass-fed beef, pastured pork and chickens or wild fish), because you can just save the leftover bones from your roasts and other meals. You can usually ask your local butcher for inexpensive soup bones as well.
Really, once you’ve tried making your own bone broth, you’ll never bother with stock-cubes and pre-made bouillon mixes again (they can be questionable not only because of the quality of animal bones used, but also because of the high amount of salt and MSG used in the flavoring). Want another reason to make your own broth? Homemade bone broth is also a great source of gelatin, which can help support joints and ease joint-pain.
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