Get the Skinny on the Eat Local Challenge!

May 27, 2015 | Updated: 12:06 p.m., May 27, 2015

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

The NOLA Locavore’s 30-day Eat Local Challenge kicks off Monday, with the challenge to eat all (or mostly - or at least more) foods that have been grown, raised, or caught within a 200-mile radius for the month of June, so today we’re Getting the Skinny with Molly on 5 easy ways to make the Eat Local Challenge work for you!

 

There's the easy stuff, like local seafood, dairy, produce, but a few of our everyday staples can be a challenge to source locally... here are 5 ways to make the Eat Local Challenge even easier:

 

  1. DIY Mayo

Make a batch for sandwiches and spreads, plus use it for local salad dressings, remoulade, chicken salad, and dips.

1 large raw egg yolk

1 ½ teaspoon fresh lemon juice

Advertisement

1 teaspoon distilled vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon table salt

Advertisement

¾ cup pecan oil

 

Combine egg yolk, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk for 30 seconds until blended and bright yellow. While whisking constantly for 4 minutes, add 1/4 cup pecan oil a few drops at a time to the yolk mixture. Gradually add remaining 1/2 cup pecan oil in a very thin slow stream, while whisking constantly for 8 minutes, to the yolk mixture until mayonnaise is thick.

 

  1. Pecan Butter: Local alternative to peanut butter & almond butter

Blend 1-1/2 cups of pecans (raw of lightly roasted) with a tablespoon of pecan oil and an (optional) teaspoon of local honey or sugar in a food processor until smooth.

 

  1. Pecan Oil: Local swap-out for olive oil

Inglewood Farms and Kinloch Pecan Oil are two local brands available at local markets, Rouses, and Whole Foods.

Advertisement

 

  1. Cajun Grains Brown Rice Flour: In place of wheat flour

Added bonus: Higher smoke point than olive oil, so can be used to sauté, fry, etc.

 

  1. Swerve Sugar Replacement:

It’s not “local” by the strictest definition of the Eat Local Challenge, but Swerve is a locally-owned New Orleans company, and our closest-to-local option for no-calorie plant-based sweetener for the Eat Local Challenge.

 

###

 

MORE ON THE EAT LOCAL CHALLENGE:

 

The Eat Local Challenge is divided into 4 tiers, from Ultra Strict to Ultra Lenient; find out more + register at www.nolalocavores.com

 

Benefits of eating local:

  • More real, whole, unprocessed foods
  • Less reliance on processed, packaged foods
  • Benefits local community, economy, & environment

 

Eat Local Resources include tours + classes and shopping guides to locally-sourced foods