Friday, 1 June 2012

Food Journey - The Beginning

I love cooking. Always have and hopefully always will. This year our families food culture has taken a bit of a twist. We have always thought ourselves to be healthy eaters  (with a love of sweet treats). We grow much of our own fresh produce (as much as we can in the cold of Canberra), buy mostly fresh foods and cook many things from scratch.

This year I have begun a food journey, delving into the depths of the 'whole-food movement' which really is returning to the 'old-food movement'. In starting my research, I realised that many of the foods I was fed as a little girl were in fact in-tune with this way of eating. I grew up thinking that I ate 'freaky foods' in comparison to the other kids and celebrated when I found a friend who knew what tamari and tahini were! Now that I have a greater understanding of how our bodies digest different foods, I understand many of the food choices my Mum made for us. I no longer see it as the 'freaky' option, but the wise one.

One of the books I have found most useful in my readings is Jude Blereau's book Wholefoods for Children. I believe this to be a wonderful book and I recommend anyone with young children have a read, in fact anyone wanting a better understanding of what foods provide our bodies. Blereau assisted me to see food as a nourishment rather than indulgence.

The main point from the book that plays though my mind is: Food was created with all the things, in all the right proportions, that it needs to be digested. The more we change food, take things out, add things in, the less digestible it is.

This change of view has effected the way I see food in the world. I no longer drive past major fast food outlets, when short for time and say "oh, I'll just grab a treat and work it off later", instead I'll hold out, wait till I get home or to a less processed option. The idea of eating that food now creates a mini gag reflex, which I'm happy to support!

Now, in our household we try to grow as much as we can; we buy only free-range or organic meats, preferable from the local market; we buy all those 'freaky' ingredients; and make nearly everything from scratch. Our food philosophy at the moment has adapted to: a small amount of good quality rather than bulk of the mass produced.

This way of eating sits really well for me. It makes sense to my logic that the more we disturb food, the less nourishing it is. I enjoy cooking, so I have no problem with the little bit of extra time it takes me to do things, or the fact that I need to be a little more organised. Instead I get great satisfaction our of my family sitting down to good, wholesome, nourishing food that I have created.

Any-hoo I'm sure my food rants will continue and you'll see much of Wholefoods for Children as it is well used and loved in this household.

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