Welcome to the day 2 of our 2021 Wellness Program “The Beauty Chef”!
The Art and Science of Eating
When it comes to digesting food efficiently, the problem is not about the food itself, but rather the way we grow it and prepare it and the ratios in which we eat it. Refrigeration, industrialization and our busy, modern, time-strapped lives means that we have lost much of the knowledge of how to grow and prepare food effectively. Grains, nuts and legumes can be difficult for many of us to digest, but by fermenting and soaking them, as some cultures have done for millennia, you help reduce and eliminate gut-compromising anti-nutrients and break down the hard to digest proteins.
Grain-raised meat contains inflammatory fats. Whereas grass-fed meat contains anti-inflammatory fats. Animals are meant to eat grass not grains: and they are not meant to be pumped with antibiotics and hormones. For those who find eating meat hard on their digestion and avoid it, slow-cooking it with spices in soups and stews will help to make it easier to digest. Eating lacto-fermented foods alongside meals, as has been practiced by cultures for centuries, also aids the digestion process.
Over-farming means that conventional veggies are grown in mineral depleted soils, which is why choosing organic is so important – plus they are non-GMO, taste better and are richer in skin-boosting plant nutrients. They also come without gut-compromising pesticides and herbicides.
For good health, instead of a meal with predominance of meat and simple carbs, I prefer 50 percent veggies (non-tubers), 30 percent protein and 20 percent complex carbohydrates, such as sweet potato on my plate. If I am very hungry, I’ll load up on vegetables and foods containing healthy fats such as avocados, activated nuts and grass-fed meats instead of reaching for a crusty loaf.
“The Beauty Chef” pg.11
The Joy of Food
Although food is medicine, it’s also about lifestyle and pleasure and finding balance. I have learned that we have very adaptable palates. When I gave up most dairy products years ago, I couldn’t imagine a diet without it. Now the thought of a glass of milk makes me feel a little nauseous! With a little time and patience, you can adjust your palate and before you know it, you will be ordering kale chips over fries with gravy and you will love how nourished and energized you feel.
For me, making and sharing food with and for those you love is one of the best things in life. Including my children in whatever is happening in the kitchen has always been important to me, from getting them to wash veggies, crack eggs, add pinches of spice to simmering pots or pick herbs from the garden in their younger years, through to now, where they are the ones cooking meals for the family. Encouraging them to get involved also spurred me to become more inventive with recipes and ingredients, many of which you will find in the cookbook.
“the Beauty Chef” pg. 15
Continue to inventory your kitchen,
Now – Lets make something! There are many “staples” that you will want to have on hand as you progress with this program. You will receive that list in the upcoming days. You are welcome to prepare these items yourself…OR purchase them through “Sunshine Grindz”.
One item that is nice to have on hand (and not being prepared by Sunshine Gridz) is
Granola with nuts and spices
- ¼ cup coarsely chopped Brazil nuts
- ¼ cup coarsely chopped macadamias
- ¼ cup coarsely chopped cashews
- ¼ cup flaked almonds
- ¼ cup coarsely chopped walnuts
- ¼ cup buckwheat groats* (optional but available at health food stores)
- 1 ½ tablespoons sunflower seeds
- ½ cup flaked coconut
- ½ teaspoon ground cinnamon
- 1 tablespoon coconut oil, warmed
- 1 tablespoon maple syrup
Preheat the oven to 350 degrees (f)
To prepare the granola, place all of the ingredients in a medium bowl and toss to combine. Spread out onto a baking tray lined with parchment paper, clumping together to form clusters. Bake, stirring frequently for 10 minutes, or until crisp and golden brown.
Now – Don’t Eat All Of This as a Snack! You will want this delicious crunch to top your salads and smoothies as we continue the program…but don’t worry – if you do eat it all, you can always make more!
The special will be offered Tuesday – Saturday.
Starting Tuesday, January 19th:
Lunch Plate Special
Daikon Noodle & Grilled Salmon Salad with Lime & Ginger Dressing
This is on page 93 in the cook book.