If you’re like me, then you’re already thinking about all the rich holiday foods that await you in the coming months. Since healthy eating is something that I try to achieve year-round, I thought I’d share an interview I did with CourseHorse on the topic of healthy holiday eating and how I found a career in food. I also have an exciting announcement.
My Favorite Holiday Tips
Here’s just a few of my favorite tips for home cooks looking to balance healthy living with rich holiday foods:
Tip 1: Reduce sugar: Cut down the overall amount of sugar you consume, or substitute sugars with a lower glycemic index sweetener like maple syrup, coconut sugar, rapadura, or date sugar.
Tip 2: Be conscious of overeating: I think that because our food messes with our hunger signals, we often overeat. It’s important to re-establish the link between physiological hunger and the eating process.
Tip 3: Visualize what your meals would look like if foraged, grown, or caught: There are so many competing health views out there, but this image helps me tap into what I already know. It’s just too easy to go out and buy rich foods, and I think we would all be better off over the holidays if we committed to eating only foods that we made from scratch. Guess what would happen? We’d eat fewer apple pies and more apples.
For more tips, check out the whole interview here.
My hot and sour Chinese eggplant was featured in the article. You can find the recipe for it here. For those of you interested in alkalizing, I suggest eating a salad every day with lots of chopped herbs. My favorite anti-inflammatory salad dressing is here:
1/2 cup fresh-squeezed lemon juice
1 1/2 cups extra-virgin olive oil
2 tablespoons minced ginger
2 cloves minced garlic
3 tablespoons shoyu or tamari
*This dressing will keep for 1 week in the refrigerator and should be tossed with your salad just before serving.
In other exciting news, I will be contributing my superfood salad recipe to the first-ever Davines Beauty Harvest Cookbook! I’m thrilled about this and can tell you that the book will feature delectable recipes that stand for locally-sourced ingredients and creativity. As soon as I know more, I will update you on the release date.
I’m in the process of developing new menus for upcoming classes at the Natural Gourmet Institute so I hope to have some new recipes on blissnvinegar soon. For more updates, you can subscribe to the blog–I promise to only send you the good stuff. As always, thanks for stopping by and please share on Instagram, Facebook, or leave me a comment below.