Real Food: Fresh, Organic, Seasonal, Local, Nutritious and Delicious

How we choose to nourish ourselves is critical to everything from the health of the tiny cells in our bodies to the wellbeing of the entire planet – we are a microcosm of the macrocosm[i]. When we take care of ourselves mindfully and lovingly, we also take care of those around us. They will at the least have a better experience of us, and at the most may be positively influenced by us to  choose a nurturing attitude to the environment and thereby to themselves – because “what we do to nature, we do to ourselves”[ii].

What does this mean in practical terms in the kitchen? It means choosing nature’s fare over industry’s fare – choosing fresh food that is organic, and as seasonal and local as possible. Blessed with food intolerances (that many would perceive as debilitating and problematic), I have a deep experiential knowing that a beautiful, fresh, healthy, exciting, nutrition-dense and delicious diet free from gluten, dairy, caffeine, alcohol and processed foods is not only possible but an integral part of the path to health, happiness, vibrancy, radiance and energy.

I believe in learning food preparation basics so that we can work intuitively[iii] with fresh, seasonal ingredients, staying attentive to the call of what’s freshest and ripest and therefore the most healthful choice for any given day [iv]  – “this is what makes real food.”[v]

[i] Kumar, Satish – Soil, Soul, Society – a new trinity for our time, East Sussex: Leaping Hare Press 2013, p.25

[ii] Kumar, Satish – Soil, Soul, Society – a new trinity for our time, East Sussex: Leaping Hare Press 2013, p.19

[iii] Engelhart, Terces – I am Grateful, Berkeley, California: North Atlantic Books 2007, p. xiii

[iv] Phyo , Ani -­ Ani’s Raw Kitchen, Cambridge, MA: De Capo Press 2007, p. 2

[v] Ottolenghi, Yotam – Plenty, Italy: Ebury Press 2010, p.9