Food From Fresh

March 4, 2013

As mentioned in the previous post, I’ve made a bit of a diet shift. I’ve done away with all the chemically-treated refined salt, refined sugar, food “flavoring”, preservatives, canned food, and all of its ilk. Now my diet is purely fruit-based, with a few exceptions that don’t really change anything. It’s been approximately a week and a half since I’ve had a bleeding Oreo, and my, have my taste buds woken up. A fun fact is that I used to hate cucumber — I just couldn’t stand it. After reinvigorating my taste buds I’m thrilled to say that I now enjoy cucumber. It tastes like apple to me! And that’s certainly not all; nuts, other than peanuts, used to make me sick to my stomach. As of today I can snack on almonds without any pause, and I love it.

One of the biggest revelations is abandoning the canned food, though. Whereas before I would buy canned beans, I’m now preparing them from scratch; and any meal that calls for those beans I make completely from fresh ingredients. As an example, I’m going to start creating my own “baked beans in tomato sauce”, and everything from the navy beans to the tomato sauce is made 100% fresh. Tomatoes, onions, bell peppers, garlic cloves, all fresh and local (or as local as possible). I haven’t made the baked beans in tomato sauce yet, but based on my experiences so far I expect to taste a massive difference and I won’t want to return to my canned ways.

And while local and fresh items are obviously better tasting and healthier than their pesticided and travelled kin, local food is often cheaper too! There’s a place nearby where I live called Portland Fruit West which describes itself as an “indoor farmer’s market”, which is a mostly accurate statement. PFW sources their fruit as locally as possible, and in instances where food isn’t grown locally, it’s imported from the nearest location where it is. I encourage everyone to spend an extra few hours each week to make food from fresh — we’re killing ourselves by eating stuff that’s meant for bunkers when the world ends. Buy fresh and local, save money, eat raw fruits and vegetables, and develop some cooking skills when a situation calls for it.

For inspiration, watch Gordon Ramsay’s Kitchen Nightmares (preferably the UK version). The most consistently important thing in turning failing restaurants around is getting rid of pre-cooked plasticky stuff and making the menu completely fresh. You can taste the difference through the screen, and it’s certainly been an inspiration to me in this process.

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