GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


LINKS TO THIS BLOG

Disqus now available after each post. Click on post title and go to the bottom of the page. Great for commenting.The links below will also take you to this post. Choose your favorite!

WWW.IEATPLANTS.COM, WWW.KENCARLILE.COM, WWW.PLANTS2TABLE.COM, WWW.PLANTSTOTABLE.COM, WWW.PLANTS4PLATES.COM, WWW.PLANTSTRONGEATING.COM, WWW.PLANTSTRONGTABLE.COM

Do the math

Print Friendly and PDF

Another added side benefit of a whole food plant based eating program is your food cost will go down.  You eliminate the cost of meat, dairy, and cooking oil entirely.  Yes, you'll replace it with something else like soy or almond milk, beans, legumes and veggies, and if you get exotic and make seitan it's about $1.00 per pound.


In my previous post I showed you how to make roasted vegetable stock.  Now, in doing a comparison of my roasted stock to store bought it's a little difficult as there aren't a lot of options in the store for the roasted version of this stock.  So, I'll just show you based on the no fat, low sodium version of vegetable stock.

An average cost of vegetable stock is between $3.50 for 16 oz up to $8 for higher end stocks.  Here is what a label off a box of low sodium (emphasize low) Kitchen Basics Organic Vegetable Stock looks like and this is the fat free version.


Nutrition Facts
Serving Size                                   1 cup
Servings Per Container4
line
Amount Per Serving
line
Calories20
line
Calories from Fat0
line
% Daily Value*
line
Total Fat 0g(-)
line
   Saturated Fat (-)(-)
line
   Trans Fat  (-)
line
   Polyunsaturated Fat 0g
line
   Monounsatuated Fat 0g
line
Cholesterol (-)(-)
line
Sodium 330mg14%
line
Total Carbohydrate 5g2%
line
   Dietary Fiber (-)(-)
line
   Sugars 1g
line
Protein 0g
line
Vitamin A(-)
line
Vitamin C(-)
line
Calcium(-)
line
Iron(-)
line
(-) Information is currently not available for this nutrient.
line
 * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depeding on your calorie needs:**
 ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
Calories:2,0002,500
line
Total FatLess than65g80g
Sat. FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
line
Calories per gram:
 Fat 9     •    Carbohydrate 4     •    Protein 4

This is the cost of my no fat, no salt version for 16 oz.  40¢  3 hours of your time, plus cooling time, so if you want to factor that in, that's fine, though cooking and cooling are passive times so you can really only count the 7 minutes prep time.

And you get all of this for about $7.00 (about 5 quarts or 10 16 oz boxes).







No comments:

Post a Comment

SEND ME YOUR COMPLIMENTS, CRITIQUES OR SUGGESTIONS HERE.

Name

Email *

Message *