I’ve come a long way in my journey toward healing my relationship with food. Now that I am much better in touch with what feels good in my body, I’m on an adventure to eat more whole foods, but it can be very overwhelming.
Enter Caroline Marie Dupont’s book “The New Enlightened Eating.” Dupont, a nutritionist/healer from Canada, has a very similar approach to the work of Michael Pollan, famed author of “The Omnivore’s Dilemma” and “Food Rules: An Eater’s Manual.” In particular, she is a big advocate of the raw foods/vegan/vegetarian lifestyle.
The basic tenets of her book include:
- Eat whole foods that are as close to their natural state as possible.
- Eat a plant-based diet.
- Eat organic and biodynamic foods whenever possible.
- Focus on fresh, local foods that are in season.
- Eat more raw foods.
- Eat a variety of foods, with different colors, flavors, textures, and shapes.
- Eat an alkalizing diet.
- Understand and respect your food sensitivities.
- Satisfy the subtle energetic needs of your body.
- Above all, eat consciously.
She also makes a point to help the reader understand the impact that stress can have upon digestion. When the body is stressed, it cannot properly digest food, thereby leading to possible nutrition deficiencies. She states that eating in a calm environment is not only good for your mind, but also for the body.
As I aim to eat more whole foods in my diet, I’ve realized the imperativeness of overcoming my fear of cooking! So, I recruited a friend to help me prepare two recipes from this book. Together we made a potato-cauliflower curry and a baked mixed vegetable dish. I spent more than $80 on the ingredients, most of which were raw vegetables. Luckily, my friend had all of the spices we needed.
While I appreciated the opportunity to improve my knife skills, I honestly was not a fan of the recipes. The baked mixed vegetable dish was okay, and I did eat leftovers a few times, but I threw out the curry dish. I’ve only recently started to enjoy Indian food, and I guess I was hoping this dish would turn me on to curry. Well, it didn’t.
I felt a little disheartened after this fiasco. Wasn’t this supposed to be a chance for me to step into the world of whole foods, specifically vegetables? But, I remembered what my vegetarian roommate at GMFR taught me, “Don’t blame the vegetable. Blame the preparation.”
Even Dupont says, “If you apply too much effort on your path to health, you’ll become tired and disillusioned. From my experience, the most lasting changes arise from inspiration. A light goes on inside you that simply reveals, ‘it’s time.’ You’ll find yourself ready for a new shift, a new addition to your health-supporting practices. Perhaps you’ll begin juicing, begin to practice meditation, commit to an exercise program, or give up meat. Whatever it may be, the universe will gracefully meet you to support your ongoing unfolding.”
This encouraged me to try cooking again when the time feels right. From the book, I’d like to try making the pear ginger muffins, creamy zucchini Soup, and butterscotch blondies with chocolate chips and dried cherries. In the meantime, I’ll continue to add more raw cucumbers and bell peppers as sides to my meals. Maybe I’ll even try a Meatless Monday dish, without curry this time!
What’s your favorite recipe using whole foods?