The Balance of Food
I have always enjoyed cooking, but lately, I’ve turned enjoyment into a bit of an obsession. Of course, I always strive to make the food I prepare as delicious as possible. But beyond taste, I also put a great deal of focus on what goes into the ingredients, from a nutritional stand point. Here’s a quick break down of how I approach it:
- Make sure to choose ingredients that allow for a nice blend of tastes and textures. What I usually do is figure out my ingredients first and my recipe second. This way, I can focus on buying what’s in season or on sale, a must if buying organic (which can get pretty expensive). Honestly, I love this part. As you learn more about raw foods and what each fruit, vegetable, grain or legume has to offer, you start to create combinations based on taste and nutritional value.
- Make sure that each meal has a nice balance of protein, carbs and fats.
- Make sure that each meal also has a nice balance of vitamins, minerals, antioxidants, and other important nutrients.
- I’m also learning about presentation, how to stimulate not only the sense of taste, but also smell, sight and sometimes even touch (in this case texture).
- Beyond each meal, you can also balance your entire day, or even week. Obviously, it’s impossible to get every vitamin or other nutrients in a single meal. Studies have shown that the body accumulates and uses nutrients over time, so make sure to get as much variety as you can throughout the week.
My reason for taking this balanced approach to cooking and eating is based on a theory that the planet and our bodies are also in balance. The planet has supplied us with everything we need to live a healthy lifestyle. More and more, research is showing that where modern medicine is failing, dietary solutions are working to not only prevent, but in some cases cure, some of our major diseases. Before we messed it all up, a balance existed between us and our planet, and the more I learn about what I eat, the more I believe that that balance can be restored.