As you might imagine, food is on my mind…a lot. I am always trying to figure out how I can get people more engaged in:
- caring enough about themselves to realize the time investment in food prep pays high dividends;
- understanding the significance of “clean” food (non-gmo, organic, ethically raised); and
- believing that food is medicine–full throttle, not just part time.
I am the queen of excuses. Not my finest moment admitting this but yeah, I made a lot of excuses for a long time about why I couldn’t change behaviors I knew were no longer benefitting me. It’s easy for me to call others out on their excuses only because at one time those same excuses were mine.
Without overthinking anything I want to talk about what I think is the single most significant characteristic of your food.
One of my greatest food moments came to me in the most unexpected of ways. Before I went gluten free, I went to Switzerland and Italy for a month on a work/vacation trip in 2006. It was a dream vacation and I was thrilled to be able to experience something that was very close to the top of my bucket list.
Want to know what my most favorite plate of food was while I was in Italy? It had only two (2) ingredients. Just TWO!
It was a plate of mindbogglingly thin prosciutto topped with perfectly ripe quartered figs. I’m not joking. It was the best thing I ate in Italy, hands down. The nice barolo wine I drank with it didn’t hurt either, lol.
Guess what was my second favorite? A plate of similarly cured meat (beef this time) called bresaola. It was served on a plate with a small handful of arugula, a few peels of parmesan cheese and a wedge of lemon. I ate it every day for a week. EVERY day.
Want to know what I don’t remember? Pasta. Bread. Pastries.
My big take food away from this trip?
Quality matters. When you start with good quality from the get go, it’s hard to mess up.
We get so hung up in trying to make every meal like a TV Food Network event that we forget that simplicity is really where it’s at. Maybe I’m a freak of nature, but the things I remember most when I look back on my food experiences aren’t complex. Summer tomatoes and corn, ripe peaches, watermelon, killer strawberries, great cheese, butter, ribeye steaks and mango. That’s where the gold is.
Supporting your local organic farmers means that you are getting higher quality right out of the gate. If you go to your local farmers’ market for produce I can pretty much guarantee they were picked within 24 hours of showing up in their booth for sale.
Let’s take greens for example. Boxed mixed baby lettuces available at our favorite local retailer are great and convenient, but have you ever noticed how quickly the go bad? That’s because they’ve already been out of the ground, cleaned, dried and then transported across country before they got to you. When you buy locally grown foods, they will stay fresher longer. You basically gain an entire week on the whole process, PLUS foods left on the vine longer get to come into their full flavor more naturally.
Do the math, it’s not complicated.
Organic locally grown foods are going to not only be better for you, but they will TASTE better too. The less you have to mess with your food to get a good end product, the more time you’ll save and the happier you’ll be with your outcome.When you start with quality, an enjoyable end product comes with very little effort and a shorter time commitment. Click To Tweet
I wrote an article in this month’s Pensacola Magazine about local organic farms. There is some valuable information about how to communicate with YOUR farmers in this piece. Take the time to read and share it, please. We need to support those who are willing to grow without chemical intrusion.
Chemicals might be convenient, but they are messing up our bodies something awful.
In all things, quality matters.
Here’s the link.
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