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What I Eat and Why
Here’s what I’m, eating right this minute: incredibly amazing cold whole brown rice grown right here in California (I’ll tell you more about this soon), with whole spring onions, a bit of soy sauce, coco aminos and toasted sesame oil, and first organic heirloom cherry tomatoes and Persian cucumbers on the side. It’s so delicious! Took me about five minutes to assemble. I keep this rice cooked in the refrigerator at all times. There are always vegetables, both raw and cooked on hand, and various ingredients for a sprinkle or a sauce. So lunch takes practically no time at all. I build this meal right in a beautiful handmade bowl and eat it with a beautiful fork. Right here is the essence of how I eat. Simple, delicious, local, seasonal, organic, beautiful…
I make every effort to obtain and eat as many whole, organic, local, seasonal, heirloom/heritage foods as possible. Therefore, the food I eat is ingredient-driven rather than recipe-driven. I choose and purchase the ingredients I can find at any given time, and make whatever the food inspires me to make. Eating in this manner, my body is connected to time and place and Earth instead of the industrial food system and supermarket/
I eat a very specific set of foods prepared in very specific ways that I have found to be the best nourishment for my unique body.
In Wholefood Cuisine, my aim is to help you discover the best whole foods for your body and prepare them in ways that delight you in body and soul.
I eat a broad spectrum of foods in various places and seasons, amounts, and frequencies. If I love a particular food that I not optimum, I allow my body to eat it as a culinary pleasure, but not necessarily every day. If I am eating in a restaurant and there are really amazing twice-fried French bistro-style fried potatoes on the plate, I am for sure going to eat them for culinary pleasure, but that meal is surrounded by many others that are very much more healthful.
Here are my everyday foods:
- vegetables of all kinds
- many varieties of mushrooms
- fruit of all kinds
- starch vegetables such as potatoes, sweet potatoes, winter squash
- whole grains, particularly brown rice and oatmeal
- legumes, including lentils and many heirloom varieties of beans
- whole fats such as nuts & nut butters, seeds, coconut, avocado, olives
- yogurt and butter
- occasional small amounts of chicken, pork, and beef
- natural sweeteners, particularly honey and date sugar
- herbs and spices
- prepared condiments including vinegar, soy sauce coco aminos, mustard, miso, nutritional yeast, packaged in glass as much as possible
- organic coffee and tea
- fermented foods
Most of the food I eat I make at home. If I eat out, it’s usually at a farm-to-table organic restaurant. I don’t eat anything out of a can, and no fast food. Nothing with artificial additives such as artificial colors or flavors, preservatives, refined sweeteners, transfats, etc.
I do best when I eat about every three hours. I aim for 9, 12, 3, 6, and 8.
I drink pure water and locally-made kombucha.
I am not a vegetarian, but neither am I a carnivore. At different times in my life I have been a vegetarian, but I was also on the paleo diet for many years. For the past three years, since I’ve been eating as I currently do, I prefer plants more and more and eat meat only when my body indicates it needs the specific nutrients.
My food awareness is firmly rooted in the Earth. I know that every bite I take comes from a plant or an animal and they both contain nutrients from the soil, sunlight, water, and air. I usually know what the food looks like in the ecosystem at least, if not much more. Most foods I eat I know a lot about. I know what I’m putting in my body.
Any scraps go back to the Earth via compost.
That’s what I eat in general. But you’ll learn lots more in the blog posts to come.