|
Thanks, Suzanne, for doing the food thing. Can’t wait to hear what others think about it.
Paisley
1) What is your philosophy on food?
Eat what’s fresh/in season, cook for the fun of it and the joy of the taste and how it fulfills you. Be thankful for all those who brought the food to the table, including mother earth and the plants themselves. Nourish the body through great and healthy food to feel better.
2) What’s your favorite kind of food? Why?
Definitely fresh sruits and vegetables along with whole grains. These seem to reflect the seasons the best and have so much sustenance and flavor. Of course, I like anything prepared with love.
3) What qualities do you seek in the food you eat?
It must look good as well as taste good and please don’t overcook it.
4) How can you use food in worship/ritual/spiritual practices?
Any food prepared with love or the intention of healing is sacred to me. Also, using food for health and sustenance is a way to learn to love yourself on all levels. I reward myself with food sometimes, to help me learn or change unwanted thoughts and behaviors.
5) What is missing in today’s eating habits? What’s missing in your eating habits?
Most people eat too much unhealthy and overprocessed foods. Example: I had a client who at everything out of a box, can, jar, etc. She would slather her sandwiches with mayo and her veggies with ranch dressing. When she started havin heart problems and became significantly overweight she had to change her eating. The problem was she could not TASTE anything after years of desensitizing her tongue with overprocessed foods.
Personally, I lack consistency in my eating. I’ll eat really well for a while. Then when I get emotional or depressed, when I really need to eat well, I turn to comfort food like ice cream.
Optional: 6) Have any favorite recipes you want to share? (Even if you don’t cook…)
hmmmm. I was looking for one that I can’t find. Here is an easy side dish for when it cools off a little.
Mix cauliflower florets with olive oil, saffron and salt and pepper. Place on a sigle layer on a cookie sheet and roast for approx. 15 mins @ 425. Turn them and add green olives to the sheet, then roast another 15 mins or so, until the cauliflower begins to brown on the side touching the pan.
|
