Food Tips Learned Along the Way

I am always thinking about food and of course have been around it for so very long, lots of time I have these things in my head and I never ever write them down. I just started to do that this week and so far here is a little list I have on the go right now....

Tips for Food and Eating

Don’t throw away anything – get a dog or a cat and feed your leftover food to them.

Food left to sit for awhile, usually tastes better, especially bean dishes, soups, stews and even porridge.

Every chance you get, sit to eat your meal - set the table, light a candle and appreciate your abundance. 

Be inventive and creative with your meals, don’t get into a rut and make the same meals again and again you can always use different vegetables, various beans, lentils, peas or types of fish and meat.

Buy as much food in bulk, organic and directly from the producers as you can. Be a regular at farmers markets. 

Anything you can grow, make or cook yourself, do so. It tastes better and you control the ingredients.

Don't make meat the central point of every meal, the majority of your food should come from plants. 

When travelling, take your own water, snacks and prepared meals with you, that way you won’t have to buy anything dodgy.

If you eat too much one day, fast the next day – you’ll feel better and give your system a chance to digest and recover.

In a spice mill or coffee grinder, you can make your own oat flour, ground spices, ground seeds, nuts and much more.

When using different types of flours such as oat, spelt, barley – you may have to adjust the amount of liquid as each flour absorbs differently. 

Eating and choosing organic foods are always best, of course when you can grown your own, you know all the goodness of the plant is not interfered with.

Add dried herbs at the beginning of cooking (I add turmeric, cinnamon to rice), but add your fresh herbs at the end.

Don't forget to add seaweed to your soup stock, for any beans and lentils you cook and even to rice. In place of salt this makes a nice flavour which will not toughen the food as salt can. 

Use herb scissors or a very fine knife for chopping fresh herbs – even distribution throughout the meal is better.

Use only fresh well or spring water in all your cooking and meal preparation – you will taste the difference. 

Include green leaves at least twice a week in your meals - there are bacteria in your gut who need these in order to thrive.

Plan your meals, carefully consider what you are eating and then notice how you feel after your meals. 

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We are fortunate in ways we will never fully understand - especially when it comes to food, learn to choose the best, eat for health and use your food as medicine for the body, mind and soul.

April

One of my favourite dishes - Roasted Stuffed Onions with feta cheese