Following my Club Zing discovery, I ate almost completely raw, vegetarian food for a week before I suffered flu-like chills and aches; my body was in detox shock. It only lasted for one night, and I did wake up feeling awesome the next morning, but it was a timely reminder that changing a foodly philosophy takes time and anything worthwhile takes effort and determination.
And I am learning so much as I go. On Saturday, for example, I completed an eye-opening raw chocolate cooking class. Look out for my future post on this > in the meantime, you can read about raw cacao via David Wolfe Superfood Review, or raw chocolate via Gnosis Chocolate [I just love it that even each team member’s hair is chocolate-coloured!]. I have also recently discovered raw food posts through In The Raw and Wellwoman.
My slowly-unfolding philosophy centres on:
- consuming less meat and processed foods – and more superfoods;
- eating more raw [I am aiming for 50% raw food at each meal; 75% raw within 3 months];
- sourcing local, organic produce where possible;
- remembering that nutrition is important and should never be at the expense of flavour – I will keep experimenting with interesting techniques and flavour combinations; and
- balance – eg. food colours, healthy with not-so-healthy.
Time constraints and necessity can make this philosophy difficult to follow, so it is definitely aspirational. At this stage, I don’t see myself returning to veganism or vegetarianism, and I also won’t deny myself something if I really crave it.
Pictured is one of last week’s dinners (pan-fried lamb cutlets with simple salsa verde, chickpea & eggplant curry, silverbeet & fenugreek sprout salad), as an example of my attempt at balance while satisfying a craving:
Thank you for sharing in some of my current thinking, which links back to my post on mindful eating. I don’t know about you, but I can no longer close my eyes to how or where my food is grown and sourced, or the affect that each mouthful has on my mind and body – let alone the impacts on my wider environment.
So now, as ever, I am curious: what’s your philosophy on food?