Real fruit rots, bruises, has odors and attracts flies. It also is full of healthy vitamins, minerals, living enzymes, fiber, and all sorts of things we don’t even understand yet! To hold onto its sweet goodness, you can freeze it, cook it, dehydrate it, ferment it into delicious kombuchas, or more … but for goodness sake (literally), don’t buy it in packages laced with chemicals, added sugars and fats, and natural/artificial flavors and colors! That’s not fruit, it’s frankenfruit, and your body deserves better.
The great thing about this is that we can make this choice whenever we want – we don’t have to wait for a new year, a new week, or a new season to make choices that will bring on a “new you!”
And the most awesome choice of all is to free yourself from the tyranny of having to make and re-make this decision again and again … to decide, once and for all, that the only foods for you are the ones that promote wellness and vitality – that the rest is not worthy of the word “food” in your world. Eat Yourself Well!
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If my experience is any indication, once you toast your bread in an iron skillet, you’ll never go back to the dried-out toaster toast again! The crunchy grilled outside with the soft-fluffy inside is an amazing way to start the day, and no more difficult than using the toaster! Simple instructions below.
How to make Cast Iron Toast:
Heat a cast iron pan over medium high to high heat – you want your toast to sear! If desired, add a bit of coconut oil, ghee, olive oil, or butter to the pan – you don’t need much, and actually don’t need any at all for most breads.
If you’re slicing your own bread, cut a slice a little thicker than usual – this allows you to really enjoy the layers of crispy outside, warm chewy inside, then crispy outside. I’m a huge fan of long-fermented sourdough from my local farmer’s market, but any bread will be delicious.
When the pan is really hot, drop the bread onto the fat if you’re using it, and let it cook a couple of minutes on each side until golden brown. Enjoy immediately!
If you’re making bread to go with dinner, feel free to add spices, garlic, etc. to the oil before adding the bread. My favorite, though, is just a tiny dab of olive oil or ghee … amazing! Enjoy, and please let me know your thoughts below!
What better place to be than in the center of the household, where we fill our most basic need for food and water, multiple times a day?
I really hate that food marketers got away with introducing the flawed idea of “slaving away in the kitchen.” The real slavery is being chained to food packagers and restaurants to get your meals, because you’re missing the skills or courage to prepare simple, fresh foods on your own. Kitchen prep and simple meal assembly/cooking can be one of the most life-affirming, creative, and delicious things any of us can do for ourselves and our families. So, let’s get into the kitchen – ALL of us!
It’s no secret that we’re a world hooked on sugar. In the US:
This may be my favorite “eating consciously tip” ever!
When people say, “I’m trying to cut out (insert favorite junk food here)”, I remind them that thinking “I can’t have this treat” feels like punishment, but raising your food standards is empowering. Or to say it another way, what marketers have sold to you as a TREAT is actually a TRICK.
– posted by Jennifer Silverberg, Eat Yourself Well!
Another unconscious eating trap I’ve seen (and experienced) is forgetting about the visual part of eating. Marketers know that if you have a beautiful table setting and food arrangement, diners will mistake fast food for haute cuisine. And many dieters have reported that when they involve several senses in their meals, they feel full faster and longer! So, it’s worth the few extra moments it takes to think through how to make your meal more visually appealing: thoughtful plating, a sprinkle of fresh parsley, or similar! And just in case you’re interested, the simple recipe for the mushroom salad is below.
Super-Simple Mushroom Pasta Salad (pictured above)
3 cups (or more if you like) of fresh mushrooms – whatever you have on hand – cleaned and chopped if they are large
3 cups (or more if you like) of greens – a mix of bitter winter baby greens is delicious with this
1 cup of cooked pasta (dried or fresh)
Couple of dashes of vinegar (I prefer white wine vinegar)
Two “glugs” of high quality olive oil – one for the pan, one for the salad
Prep the mushrooms and heat a cast iron or similar skillet with a bit of olive oil. When hot, toss in the mushrooms, and cook for about 10-15 minutes over medium-high heat, stirring/flipping occasionally, until slightly browned.
Note: do not use a nonstick pan if you can help it. In addition to releasing chemicals, these pans keep the mushrooms from browning properly.
In the meantime, wash the greens, cut if necessary, and dry. First toss in the vinegar, then a pinch of salt, then toss with olive oil. (Order is important – if you start with the olive oil, the vinegar will slide off.)
When the mushrooms are ready, toss in the cooked pasta (great way to use cold leftover pasta) until the pasta is warmed through. Add fresh ground pepper, taste, add salt if needed, and then plate the salad with the mushroom/pasta mix over it.