Sunday, January 29, 2012
Winter Eating Ain't What it Used to be
I’ve think I’ve become a food snob. I know that seasonal eating is the preferable way to eat, but now that I’m living in Florida I only eat the freshest, organic produce. I snub my nose at those plastic wrapped packages of organic carrots and broccoli from California that line the supermarket shelves. Those packages travelled too far to suit my tastes. I look for those bins of loose tomatoes that have just been picked and the piles of fresh organically grown corn. Imagine fresh corn in January--this must be paradise.
Moving away from the cold and snowy climate of the northeast has allowed me to finally eat (during the harshest winter months) in a sustainable way. I relish the fact that my food dollar goes directly to the farmer and eating the freshest produce is really healthy for everyone I cook for. It’s been an adventure these past several weeks figuring out what is in season during Florida’s winter months. The strawberries and cantaloupes have been the sweetest and least expensive of any fruits I have bought in my life. The collard greens and broccoli even look a bit different and taste better.
Even though Florida has a year-round growing season, eating seasonally even affects those of us who live in warmer climates because not all produce is available all year. It is just as important to keep an eye out for those fruits and vegetables that are locally grown.
I always make the effort to cook and eat local foods that are organically grown. What I eat on a macrobiotic diet varies depending on what foods are indigenous to where I happen to be living. I need to be aware of the local climate so that the foods I eat will help both my mind and body feel balanced. Last year, during the harsh winter months in Boston I prepared foods that required long cooking times and were warming to my body, such as soups, stews, and root vegetables. Today, even though it is winter, I am eating and cooking meals that reflect the summertime.
When I moved south, I looked at the produce that was displayed at the farmer’s stands. The locally grown foods tell me what mother earth is now producing. Even in winter, the weather here is warm so the food does not need to be. The bins of locally grown foods are stuffed with cooling veggies like cucumbers, lettuces and watery melons. Instead of cooking a hearty barley mushroom soup, I am preparing pressed salads and grains that have been made into cooling dishes.
There is more to discover, of course, about the Florida climate and understanding how food affects my body. There certainly will be some edibles available that I have never encountered before, and some recipes to invent. But, no matter where I am, whether I am on vacation in Europe, at home in Massachusetts, or spending a few months in Florida, I try to stay true to my commitment to a healthy way of living and eating. I have found that eating regionally works for me. Whether it’s a bowl of oatmeal for breakfast or a platter of pasta primavera for dinner, I have promised myself that I will always eat foods that are the best for my health.
DAL
Dal is the generic name for all beans, dried peas, and legumes in India. The following dal soup is made with small reddish lentils that become a thick, creamy and smooth soup after cooking. Top it with some fresh chopped cilantro and voila! -- a delicious beginning to any meal.
Red Dal Soup
• 1 TBS olive oil
• 2 small red onions, chopped
• 3 cloves garlic, minced
• 1 TBS fresh ginger, minced
• 1 tsp cumin
• 1tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp pepper
• 1/4 tsp cinnamon
• 1 cup red lentils, rinsed
• sea salt to taste
• 5 cups water
• 1/2 cup fresh cilantro, chopped
Heat the oil in a large pot and add the onions. Cook for about 4-5 minutes. Add the garlic, ginger, cumin, coriander, turmeric, pepper, and cinnamon. Cook for about 1 minute. Stir in the lentils. Add the water and bring it to a boil. Reduce the heat to low and simmer for about 1 hour. Stir in the chopped cilantro and serve. Happy, healthy eating!
Friday, January 13, 2012
January, 2012. Another New Year’s day has come and gone. Once again it’s hard not to make several resolutions especially around weight lost. Making resolutions might work for a day or two and they might even work for a few weeks, but eventually we revert back to our old behaviors. Every year I love to make several New Year resolutions. For a moment it gives me a feeling of power and control over my future actions. I also know that my commitment to those resolutions have no staying power. Within a few weeks or even a few days I am back to habits that have been part of my life for decades. This year, however, I really would like to figure out how to behave differently, so I’ve decided to make changes very slowly.
We all want to feel and look our best, and most of us know that by changing our diets that is something that can be accomplished. Here is my plan for making weight loss a successful endeavor in 2012:
1. Become your own expert on how you might lose weight. Read blogs that focus on healthy eating. Listen to podcasts on making healthy food choices while you go on a walk. Search the web for information on losing weight.
2. Don’t change your diet all at once. Commit to eating one healthy meal each day. Eat a whole grain cereal for breakfast rather than a sugary cereal. Eat a large salad instead of a sandwich with chips for lunch. Finish it off with a beautiful, delicious apple.
3. Eliminate processed foods. If the label on a food has items that are hard to pronounce then you probably shouldn’t be eating it. Get rid of refined sugars from your diet.
4. Add lots of whole grains, fruits and vegetables to your plate of food.
5. Eat when you are hungry. Do not eat when you are not hungry.
Make these changes very slowly. If you are overweight you probably didn’t add the weight in a day so don’t expect to lose it quickly. Set small goals for yourself. Don’t forget to feel good about your successes. It is not easy work, but it is worth the effort.
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