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You Are What You Eat
Each October on his blog Eating Rules, Andrew Wilder challenges his readers to eat unprocessed foods for the month. He defines unprocessed as “any food that can be made by a person with reasonable skill in a home kitchen with whole-food ingredients.” Last year I guest-blogged for the site, writing about my enthusiasm for grilled red peppers. But before I could post, I had to agree to take the unprocessed pledge. I told Andrew that under no circumstances would I give up the vermouth-soaked olives I use in my nightly martini. For that, he gave me a pass. It was a great experience. Check out his site. If you sign up, let me know.
Photo: Ingredients: A Visual Exploration of 75 Additives & 25 Food Products
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I eat like this 100% of the time. I make everything from scratch, have a home garden and belong to a CSA, get raw milk and butter directly from an organic dairy, eggs and meat (the latter I eat only occasionally) from a local organic farm, fruits from a local orchard, etc. I eat what’s in season and also can and freeze for the winter months. I almost never eat in restaurants.
This all seems ‘normal’ to me but I guess it is light years from the way most people eat…sad to say. Preparing your own food is very satisfying.
Anyhow, vermouth-soaked olives sound like something you could easily make in a home kitchen (part of his definition) so I think you are definitely ok on those!
That’s fantastic, Robin. I mostly eat unprocessed, but you definitely best me. I haven’t touched junk food in years, though I occasionally get rotisserie chicken take out from a neighborhood place. (I actually do marinate the olives in vermouth myself, but I imagine there’s probably some preservative in the olives. In any case, I refused to let them go.)
I eat few processed foods (although the definition of “processed” can be problematic). Yes, I have cereal often for breakfast, with yogurt or cottage cheese (and while I make my own yogurt, I don’t always have the time, and I certainly don’t make my own cottage cheese!) That said, how do you handle dinner parties or going out for coffee (because I’m not about to decaffeinate my own beans!)?
I’ve been making my own granola lately, and that’s been fun. And I like cooking and baking food from scratch, when possible. But I also live in the real world, and want to be able to dine out with friends, without having to ask the waiter for an ingredients list.
Recognizing the ‘real world’ limitations is important. Certainly when eating with friends I graciously eat what is served, and would hate to be (or be known as) one of those people who always has a long list of ‘can’t-eat’ this or that.
Time is certainly a factor too. I stick to making kefir now as it’s much quicker to make than yogurt. I was into making cheese for a while but drove myself crazy by deciding I could only eat cheese if I had made it myself. It just gets impossible and you can get carried away (if you are like me!)
I’ve been invited to a pot luck on Sunday afternoon, and have been told not to being anything with dairy or gluten. Grrrr….
I have eaten a vegan diet for 19 years. I get a weekly delivery of organic fruit & veg (plus lots of other great stuff) from Abel & Cole. I have given up oils … use balsamic vinegar instead. I have also given up sugar (aside from that in red wine). Geez, I sound like some moralistic goody two shoes …
How are you feeling, eating vegan for 19 years? And I’m curious, why did you give up oils?
I try this on and off. But on those days/weeks that I’m working 15 hour days, I’m prone to head to the chinese takeout.
It’s good that you have access to Chinese takeout. I also have a pretty good place a few blocks from my place, and I feel very fortunate.