Nourishment is flavor and nutrients

We have cravings and we go for sugar and sweets, but when we add sweetness to our meals, we satisfy our desires for sweetness. When we want to get healthy we think we have to avoid what is sweet and only eat salad. As human beings, we crave sweetness and it is the first taste, so why try so hard to work against our nature. If we work with our natural cravings, but choose real food and stay mindful about how we put our foods together, we can enjoy the sweetness of root vegetables and feel not only full, but also nourished.

To learn more food-knowledge so you can make choices that are nourishing for you, my online course is a food education and transformation process in a 9-step program.

Winter comfort

When it is cold out, we need warmth from our meals. Cooked food, comfort food, and sweet food are what soothe and satisfy us. Nature already knows that is what we need in the midst of winter, because the root vegetables will last well into the winter. These days we can get any food we want at any time, even when the local growing season has come and gone. If we eat locally and seasonally, we are in much better balance with nature. Simple does it. Don’t think that you have to be a master chef to make good food.

You can see my Nourishing HOW-TO videos to learn more about simple and easy cooking for nourishment.

Skip the diet

Well, I don’t mean to not be mindful about what you eat, what I mean is to not get lost in what you should eat and what has a caloric number on it that seems “too high.” Essentially calories don’t mean much for our nourishment nor for our weight-loss, and especially not for our health. Quality is what counts.

Our bodies are very intelligent, but we get lost in the intellect about how to eat instead of learning the wisdom of our bodies and what we need. That is the nourishment that we long for, to be in balance with nature and in connection with ourselves. That connection is through our bodies and we can find our way through food.

Cooking Roots:

Any of the roots are great: sweet potatoes, carrots, turnip, parsnip… all will do for a nice nourishing meal. Here I used beets and radishes. A little sweet with a little spice.

ROASTED BEETS AND RADISHES:

Scrub the beets and roast them whole. (Alternatively, peel the beets like a potato. Either roast whole after peeling or cut them into cubes.) Add radishes. Mix beets and radishes in a baking dish, and add cooking oil, sea salt, and fresh ground pepper. For an extra kick, add dried orange peel.