January 19, 2013
Sugar is in everything!
I did some shopping in anticipation of the new food horizons
that lie ahead of me tomorrow (millet, buckwheat, whole grain rice, nuts,
Keifer, unsweetend almond milk…..) and let me tell you: On this cleanse, you really
start to notice all those unnecessary sweeteners. Why is there sugar in vegetable broth? Pizza Crust?
I’m great at making my own soups and cooking mush but when
it comes to bread, crackers and chips…I’m hardly on the spectrum. But with all
the sugared store-bought alternatives, I am going to be making many more
kitchen messes soon.
I think the most exciting thing about this so far has been
that its getting me to look at new recipes and ways of having meals. Because
its introducing the most basic elements little by little, I don’t feel like I
have so much white noise in my mental recipe box or excuses for convenient
alternatives.
I assure you, there will be many food pictures popping up on
here in no time
I have gotten many a pity–party look from my co-workers
during recent lunch breaks. I admit while I love the color green, my shrubs are
more reminiscent of a prison meal next to their warm soups and exquisite deli selections.
Its difficult to strip the scenario away from connotations that are usually
reserved for dietary zealots and the bo͝oSHwänese of
the 21st century health craze. So this next bit is going to sound
pathetic: I expanded into kombucha and a rice cake tonight!
I told you. Lame. But honestly, I feel like a child learning
their first words. Everything is distinct. The flavors sink into my tongue and
I find myself actually thinking about the relationship I have with the
experience. The rice cake is the perfect example. What I normally considered a
textured pallet for a craved condiment, I was sampling with acute attention to
the subtle differences in the two kinds of rice used.
All of this being said, I do not wish to become a rice-cake
savoring bigwit that talks about the latest whole-grain cracker craze.
Have any of you ever seen Portlandia? I’ve only watched the
first episode but know there could easily be an Ann Arbor knock-off show.
Working at a place like Arbor Farms, I am forced to own up to my own
participation in the hoity-toity end of the
“eco-living/veggie-lovin/yoga-doin’” populace. But every day, I see design
plans and formulas for living through customer’s groceries, all in the forms of
packages and over-priced snack bars that you could easily make at home. There
are numbers and vitamin levels up in everyone’s headspace.
I am grateful to be able to eat the way I do now, choosing
to cleanse my body and treat it to a few nice things. But for me, this is about
finding the basics that nourish me so I can apply them anywhere because I think
the difference in groceries and cooking is that Groceries are thought out and
cooking is felt out.
“Feeling will get you closer to the truth of “Who are you”
than thinking
– Ekhart Tolle
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