When I talk to people about moving towards a real, whole food diet one of the main concerns I hear is concern that healthy foods are hard to cook, complicated and time consuming. Who has time for that in today’s busy world?
I have not found that to be true. Most of the meals I cook take less than half an hour from start to table. Really not much more time than waiting in line for take out, and you get a WAY better meal. Recently I had the opportunity to provide the meals for a retreat of 13 people. With a little help with the chopping, I was able to cook dinner both nights in less than half an hour.
If you have been reading this newsletter for any length of time you know that I love food. I love knowing where my food comes from and how it grew. I love taking time to get to know my farmer and my butcher, and to know that they share my values and sell me food I can trust. I love cooking and sharing and eating food. I don’t stress about cooking any more because I trust my skills and my creativity.
It wasn’t always this way. I had gotten so confused about what to eat, and eating processed crappy food made me feel so bad physically, mentally, and spiritually that I got to the point of pretty much hating to eat. I am so grateful to have been gently introduced to real whole foods, and to now feel so excited to cook and eat again.
My mission is to share this ease and comfort around food with you. Eating should be restorative and joyful, not scary and painful.
If you would like to practice your cooking and eating skills, I hope you will join me for my Spring Feast Cooking Class on April 21. We will prepare a three course dinner in under an hour, and then enjoy eating together. The menu includes cream of shitake mushroom soup, lamb chops with currant sauce, asparagus, and rosemary honey ice cream.
I am really looking forward to this class. I love connecting with people face to face and what better way than over some super yumminess? I hope you will be able to join us.
I have not found that to be true. Most of the meals I cook take less than half an hour from start to table. Really not much more time than waiting in line for take out, and you get a WAY better meal. Recently I had the opportunity to provide the meals for a retreat of 13 people. With a little help with the chopping, I was able to cook dinner both nights in less than half an hour.
If you have been reading this newsletter for any length of time you know that I love food. I love knowing where my food comes from and how it grew. I love taking time to get to know my farmer and my butcher, and to know that they share my values and sell me food I can trust. I love cooking and sharing and eating food. I don’t stress about cooking any more because I trust my skills and my creativity.
It wasn’t always this way. I had gotten so confused about what to eat, and eating processed crappy food made me feel so bad physically, mentally, and spiritually that I got to the point of pretty much hating to eat. I am so grateful to have been gently introduced to real whole foods, and to now feel so excited to cook and eat again.
My mission is to share this ease and comfort around food with you. Eating should be restorative and joyful, not scary and painful.
If you would like to practice your cooking and eating skills, I hope you will join me for my Spring Feast Cooking Class on April 21. We will prepare a three course dinner in under an hour, and then enjoy eating together. The menu includes cream of shitake mushroom soup, lamb chops with currant sauce, asparagus, and rosemary honey ice cream.
I am really looking forward to this class. I love connecting with people face to face and what better way than over some super yumminess? I hope you will be able to join us.
RSS Feed