E: Enthusiastic Eating

I have become quite an enthusiast when it comes to healthy eating.  I didn't wake up one day and decide to go organic, whole, and gluten-free.  It has been a progression.  So in order to keep to this series on my life lessons offered to you, and to try to keep it short (this is difficult for me...), I will say, explore new foods - real food.  How do you know if it's real?  (Just because you can touch the box it comes in and smell it's sticky, sugary goodness does not constitute it as real...)  Make sure it is in the closest form to God's original design of the food.  Pomegranates whole or squeezed in 100 % natural juice?  Yes.  Squashed, paired with high fructose corn syrup and congealed into a fruit shaped snack?  Em, no.  Here's my encouragement - shop local first - markets and local farms.  When in the grocery store, stick to the perimeter.  It's where most of the real food is found.  Except when you zig and zag up the aisles for beans, whole grains like quinoa, olive oil and nuts.  And coffee.  Always coffee.


Here is a link that ties nicely with a blip on choosing good foods.  It takes time, but you can re-train your taste buds to adore fresh fruits and vegetables, and begin to naturally reject processed foods devoid of anything remotely nutritional.  


Have you made some healthy changes to your diet?  If so, what do you do now that is different?

Here's a lovely recipe to try:


Quinoa with Chickpeas and Tomatoes
1 cup quinoa
1/8 sea salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon fresh parsley, chopped

Directions
1.  Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams.  Bring the quinoa, salt, and water to a boil in a saucepan.  Reduce heat to a medium-low, cover and simmer until quinoa is tender, 20-25 minutes.
2.  Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil.  Season with cumin, salt, and pepper.  Sprinkle with fresh parsley to serve.