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Wheat-Barley-Rye-Buckwheat-Mesquite Flour
Food of the Desert Dwellers
Beginning last August my wife and I embarked upon a gastronomic revolution. The idea was to tip the sacred cows over and leap into the culinary inconvenient truth of our eating too few and too familiar foods. We wanted to stretch our boundaries and we also wanted to rid our diet of empty calories and replace them with foods rich in healthful micronutrients that would fight off free radicals and enhance our cardiovascular well-being.
First off you’ll need to break the fever. In this case I mean habits. Old habits always die hard. With support from each other we began preparing nothing but whole foods plant based meals. At the start of our journey the first thing needing fixing was our taste buds. We tossed out the salt, sugar and booze. In two weeks time we could taste and identify flavors that had simply gone lost hidden beneath these too dominant other food and beverages.
Otherwise things proceeded at an alarmingly positive pace. Once we slowed down and ate our meals with greater care we’d arrive at the end our much lighter meals feeling full. Feeling contentment after eating lighter, less oil based, more leafy-greens, less starchy, no meat meals takes a couple of skills. You need to chew your food slowly. You need to taste the flavorful meal. You need to be sure to use spices. Become friends with garlics, onions and curries. Shallots, cilantro, fresh made horseradish are flavor boosting helpers.
Downer side problems abound but not insurmountably so. We have issues. Won’t drill down but they exist and you’ll have to trust me when I say these are good problems to have.
Our instrument is essentially the body and mind. Taking better care isn’t just about trudging at a low dull level. Eating with inspiration is a means of being good to yourself and when you are treating your life with kindness you are on the right track even if it takes a little more doing, time and care. Let’s get going peeps we have a world to save and fun to have.
