I love food. I love to eat. But, I don’t always treat my body with food that says “I love you.” Sometimes I eat like it was the most unimportant thing in my life. But of course it is the most important thing. So much of how we feel and how we live depends on what we eat. When I eat too much meat I feel like I’m digesting it all. When I don’t drink enough water, my skin hates me and breaks out all over. I am making a few delicate changes this month.
I want to start a food revolution. All successful revolutions had straightforward goals. The American revolution: Independence. The Industrial Revolution: Make lots of stuff faster {we’ll think about whether we need them all later.}
Mrs. Obama has been trying to get America to eat healthier since she first graced the White House staff with her gripping handshake and brandished her well-sculpted muscles. She’s started a revolution and it’s simple. Eat more plants then move. Hula hoop. Basketball. Gardening. Running. Bicep curls at 5 am, Mrs. Obama? Anything you want. Just make sure at least 1/3 of it is fresh fruit or vegetable and then shake it off like a kid who hasn’t learned the beauty of toilet paper yet.
My food revolution is also simple. Eat more vegetable, less meat and fish every week. Drink 3 litres of pure water every day. Exercise 3x a week.
I walk about 40 minutes every day because I love to miss the grim masks of desperation and resignation that morning commuters in DC wear. Also, I love the fresh air. I’ll dance with any sort of a rhythm. Let the fridge hum rhythmically and I’ll oblige. It’s just good fun so moving 3x a week is a no brainer.
The problem here is the vegetable part. I love the idea of fresh vegetables but I don’t want “I’m going to add more fresh vegetables,” to become “bag more salads.” I want the glorious savors and sweet flavors to remain. I am not eating for weight loss. I’m eating for an energy boost, especially as the cooler winds rush into town early this Fall.
As a starter I’ve got the following:
Fresh tomatoes, grilled sweet peppers over pan-toasted bread with herbs and cheese on top
The only must in this dish is to pan-toast the ciabbatta bread in a film of olive oil. That alone is just divine. I added sprinkled dry oregano leaves and parmesan cheese. Makes a delicious snack or side dish to take-out sushi!
