Lately, I've been finding myself examining my own eating history as well. Growing up, I had a fairly average American diet. Every night my mom made a home cooked meal which involved lots of canned vegetables and fruits, as well as potatoes and meat. (Pretty exciting right?)
After I moved out on my own, I became a vegetarian and immersed myself entirely in the lifestyle. I spent hundreds of dollars on new cookbooks, subscribed to Vegetarian Times, and tried all of the recipes I could get my hands on. I had some successes, but most of my meals turned into some inedible cauliflower surprise that always found itself in the trash before the end of the meal. Besides the awful food, the most worst part of being a vegetarian were the awful reactions I received for being a vegetarian. I would get the typical but patronizing "good for you," "why?" and one of my personal favorites "I'm sorry." Even my then husband's father, who was ironically enough a lifetime farmer said to me in the driest sarcascim he could muster "what would the world do without vegetables for people like you to eat?"
These days I take a more balanced approach to eating. As an acupuncturist I've learned to view food energetically. The Chinese believe that eating foods that grow naturally, and abundantly during a given season supports the body with the necessary nutrients it needs. For example, raw foods like vegetable salads, and fruit are great to eat during the summer. There is fire energy in these produce. During the Fall eating food that's more white in color like potatoes, pears, and parsnips are recommended. The Winter is a good time for soups, and stews. Think of black or dark colored foods like beef, black beans, and beets during this time. Finally Spring is the time of movement, so things which are green and alive like asparagus, chives, green onions are great!
Most importantly however, I've learned to enjoy the gift of food; the preparation, the taste, the texture and the people with whom I share my meals. That is the true gift of food.
Most importantly however, I've learned to enjoy the gift of food; the preparation, the taste, the texture and the people with whom I share my meals. That is the true gift of food.