We hear it constantly, “Whole foods are better.” It’s true too. Unprocessed whole foods – vegetables, fruits, grains , nuts, etc. – give us the best nutrition for our bodies and provide the least expensive, most sustainable way of eating .
We like to call it eating our great grandparents’ diet. It’s pre- “Green Revolution” (the bad agro-chemical one not the happy-face- buy-spiral-light-bulbs one)) so that also means food that wasn’t sprayed with poisons (pesticides or growth stimulants).
The problem we’ve found is that beyond repeating (and agreeing) with this advice, lots of us get stuck on what to do about it. Many of us grew up in the convenience culture and had very little real-world contact with bags of apples, potatoes and onions or sacks of beans and lentils.
Plus, we’re in a real hurry. Between the demands of work, family, social, health, travel, school and other pulls, there’s not a lot of extra time (or energy) to spare. Add to this the fact that we face a constant barrage of messages about which foods to eat and not to eat, and it’s really tempting to let someone else deal with the cooking, including turning to prepared, packaged, fast or convenience foods.
Like your friends talking you off the ledge, we urge you, don’t do it. No matter the “ease” they seem to offer (and regardless of what you may have been assured), these foods simply cannot compare in metabolic and nutritional value to foods that are closer to their source. It’s been said that the problem with fast food is that it slows down when it hits our bellies.
Eating Local – Extreme: Food Storage and Self-Sufficiency
We love local food. But, where we live, seasons happen. Especially in cold weather climates and other places where there isn’t a year-round growing season, this means planning ahead. It’s not like we aren’t sure whether we will need to eat next month or next year. It’s guaranteed if we’re alive.
That means food storage, so that we can enjoy eating year-round regardless of whether items are available. Whole foods like grains, legumes, spices and more are a vital part of eating whole and eating well. Food storage takes local eating to the extreme, so that each of us can be our own mini food production facility (including fresh greens).
Stop Whining!
No time and lack of money are just excuses. Learn how to prepare an entire range of meals in less time and at a lower cost than “fast” and “convenience” food. Try our recommended foods and prep tools, and make meals that will bring a die-hard foodie to his knees. Yep,, everyone can put together meals that bring us physical, emotional and spiritual nirvana.
Tested and proven by single parents and stressed-out workaholics. Even people living in dorm rooms or even tents can make this work.
The only requirements are a love of food and an open mind (not necessarily in that order). If we can do it, so can you.
Remember, Eat A Piece of the Whole
We often approach life like we are responsible for only our small part of the universe. But, really, each of has our place in the food chain. We are all the keepers of our human destiny and what we do affects not only us, but the entire course of our collective experiences and development. What we eat really matters not only to ourselves but to our communities and our planet.
The fact is, when we notice this larger whole, we become more aware and more awake. We start to eat in tune with nature and enjoy more. We make choices that increase harmony and enjoyment for us, our families, and our planet.
Wake up.