A healthy eating coach says it’s a “myth” that eating healthy is expensive – and revealed ways to consume ‘good food’ on a budget.
Vanessa Sturman, 37, is a health eating and behavior expert with 10 years of experience in the industry.
According to new research from The Food Foundation, healthy food costs more than double that of less healthy options.
But Vanessa insists it’s a “myth” that healthy food has to be expensive.
She says one way to save money is to save food waste and use it in another meal – including soup, curry or fritters.
Another of her cost-saving tips is to buy frozen vegetables and fruit so there’s less pressure to use them before they go out of date.
Vanessa, from Barnet, London, said: “In terms of healthy eating costing more, there are some myths.
“The way healthy food can be presented is ‘check out this incredible green powder that is $63 a month’.
“If you’re going to label it and call it healthy people will think it is.
“I’m not saying those products are unhealthy, but it’s a myth that we need ‘health products’ to be healthy.”
“A tin of chickpeas, beans, lentils, don’t have healthy on them but people do not realise how good they are for you.
“People might not think they are healthy as they are in a tin, but these foods are fantastic for keeping us fuller for longer.
“Beans, lentils and chickpeas contain fiber and protein that help keep us full, and many of these plant-based wholefoods have a high water content, which also helps to keep us fuller for longer”
Vanessa claims food waste is estimated to cost around $315 per person a year in the UK – with that figure rising to $1,250 for an average household.
She says one way to combat that cost – especially in a cost of living crisis – is to learn recipes made with leftover vegetables and other cheap ingredients.
Vanessa said: “Fritters are a great example of this, and can be made with a mix of whatever is left in the fridge, and you can add frozen veg such as peas and sweetcorn.
“They are held together with chickpea flour which is healthy and cheap.
“These can be used as part of meals, in sandwiches or are great healthy snacks.”
When it comes to picking fruit and vegetables, Vanessa insists it’s important to eat seasonally – eating foods that are naturally in harvest at that time of year.
“Another cost-saving tip is to eat seasonally when it comes to fresh fruit in veg,” she said.
“For example, you’ll find peaches and strawberries are expensive in winter time, but apples and oranges are pretty cheap. You don’t have to be an expert.
“Take a look in the supermarket at what is generally abundant and cheapest when it comes to fresh fruit and veg and avoid the very expensive items until they are in season.”
Vanessa wants to encourage people to utilise their freezers more – whether that be for meal preparation or buying frozen fruit and vegetables.
She said: “We don’t use our freezers enough, but they are great for storing food and keeping them good for longer.
“Bread you’re not going to use for a while can go in the freezer and it will keep.
“Vegetables can go into a freezer and be used for soup or a smoothie. If you have spinach or kale that might go off in the fridge, freeze it and add it to a smoothie later
“Virtually, all of your meals will be free if you use items from the freezer for casseroles, soups or curries.”
