Six Resolutions for the New Year — to Bring Good Health From My Kitchen to Yours
I learned so much about food and health in 2014.
I’ve learned what I have to do to battle inflammation, to lose weight, to heal my gut, to have sustained energy throughout the day, to help save the planet, and to have respect for the sacred nature of food.
But the year was so busy that I haven’t applied everything I’ve learned yet.
Things are going to change this year.
In 2015, I’m making one big sweeping resolution — to perfect my diet and my health over the next 12 months.
This includes several goals including: finally losing the weight I’ve struggled with for years, maintain the strides I’ve made in my gut health, and improving my relationship with food by having respect for our planet, the farmers who grow our food, and traditional food preparation practices.
I’m excited about this direction, because it supports everything that is important to me — including optimum health, respect for our planet’s health, and appreciation for the bounty provided by the farmers who care about producing the healthiest possible food for us.
Here are just some of my food resolutions for the new year that I’ll be doing — and sharing with you.
1. Making More Bone Broth.
If there is a super food, it’s bone broth. This stuff is so nutritious and versatile.
I’ve written about it before and published my recipe. Since then, I’ve grown to love it even more. It supplies sustenance and a boatload of nutrients. It simply feels like I’m drinking liquid good health that nourishes every part of my body.
Plus, you can do so many things with bone broth — you can drink it from a mug as is, or you can turn it into an unlimited number of soups and stews. I’ll be writing a lot more about bone broth in the months ahead.
2. Baking a Variety of Breads.
My inflammation is so much better when I don’t eat bread — I don’t know if it’s the wheat, or the gluten, or the chemicals they are using to grow wheat these days, but I’ve definitely identified wheat as detrimental to my health.
But that doesn’t mean I have to live without bread. There are so many kinds of bread, crackers, and muffins that we can bake that use other kinds of ingredients — like coconut flour, rice flour, sweet potato flour, and more.
One of my favorite discoveries this year is a bread made with coconut flour. You can add any ingredient you want to it to make any kind of bread you want, like pumpkin bread or banana bread. It’s rare to find such a versatile recipe for bread.
I also made a pan of killer brownies this year with coconut flour and sweet potatoes. I’ll be sharing these recipes soon.
3. Fermenting Food.
This year I attended the first-ever fermentation festival is Austin — and I learned so much from several of our local chefs and foodies, as well as one of the leading national voices in the fermentation world, Sandor Katz. Among the things I learned was how to make kombucha, tempache (a pineapple drink from Mexico), and apple cider.
I think fermentation is the next hot thing in the food world — which is funny, because it’s one of the most ancient forms of food preparation.
There is so much to love about it — including how much it promotes good health. I know that I have gained benefits from eating a steady diet of high-quality fermented food, like sauerkraut and yogurt. I’ll share much more on fermenting this year.
4. Growing Food.
I live in a small one-bedroom apartment in the city. So it’s not like I have a yard in which to grow a garden. But you know what? That doesn’t matter.
I learned this year that you can grow food no matter where you live. As one food author said, you can grow potatoes in a garbage bag on your fire escape. That really inspired me. I don’t have to grow all of my food, but by growing even potatoes it will elevate my appreciation for food and the process that brings us delicious, fresh produce.
I’m planning on having, at the very least, lots of herbs, some greens, and, of course, potatoes in a garbage bag!
5. Mindfulness Dieting.
There’s got to be a reason that over 90 percent of the people who go on diets, don’t succeed. Something is terribly wrong with whatever we are doing to lose weight.
There has to be another way that no one has discovered yet. I believe part of the answer lies in mindfulness eating. I’ve done some research on the power of accessing our higher brain and incorporate mindful practices into eating.
I’ll be exploring this further in 2015 — and reporting what I find here.
6. Zen Cooking.
Meditation is given so much attention in the media, as if it’s the Holy Grail of good health. Yet, most people who try to meditate fail. I tried mediating for spiritual benefit for years, and hated every minute of it.
Now, I understand that having a Zen approach to life is a wiser goal. I think of myself as a Zen cook, because I do my best cooking when I’m not thinking about anything else. When I’m in the flow with the whole process of taking raw ingredients and turning them into a meal, I am the most content and cook the best-tasting food. If anything,
I believe this is the kind of meditation we should strive for — a kind of “standing up and doing” meditation, rather than sitting and being bored out of our minds. I’ll be exploring mindfulness dieting more this year.
These are just a few of the many ways I’ll be changing my life, my kitchen, my attitude, and my body this year.
I’m looking forward to these changes and I’d like to invite you to join me on this journey to good health — body, mind and soul!
Here’s to a Healthy New Year — from My Kitchen to Yours!
Photo credit: © Sondem