Inertia. Momentum. The law that once the wheels start turning, they’ll continue to turn. There’s something to it. The hardest part is getting the gumption to get started. Once that’s over and done with, the rest just seems to work itself out. Even after my umpteenth workout, I still need this reminder. But it can easily apply to anything in life. I am pleased and grateful that my projects are in motion: the blog has developed a following (165 hits to date!) and I just got my first weekly freelance writing gig. Above all, I have never been as happy or as content..and counting my lucky stars.
The cooking is in full-swing. Just completed another tasty and nutritious meal for Hubby Dear and myself: potatoes with fenugreek leaves (aloo methi), lentils (toor dal with tadka), accompanied by fresh rotis/parathas. Over the last several months I’ve been pretty diligent about making fresh food at least once or twice a day. I truly think it’s the secret to a long and healthy life. Once I started to cook fresh and organic, I found myself satiated by a small amount of food with a limited need for second helpings. The pounds just melted off once I gave up most processed foods and eating out in general. I nor Hubby Dear have gotten a cold in the last year and have never received a flu shot. Our food bill has gone down considerably even though we are shopping at Whole Foods and farmer’s markets. Eating out was hurting us in more ways than one. Quite honestly, the gigantic portions at restaurants are poor substitutes for flavor, I’m afraid. The fresh ingredients in home-cooked foods allow you to taste the real flavor of the cuisine rather than the one or two dimensions of commercially prepared foods.
Most of us find ourselves limited by time to create a decadent seven course meal, but a home-cooked meal need not be seven courses, nor does it have to be the standard pasta fare. Vegetables are available year-around and seasonal ones are best bets. One just needs to saute, stir fry, bake, boil, broil, or simply eat them raw! Because of their fiber and water content, they fill you up pretty quickly. But what about the taste? Well, experiment! Brocoli need not be limited to steaming, but can be combined with a few dashes of sweet/sour sauces and a few cashews for a spin on an Asian cuisine. Think of yourself as a contestant on Top Chef – quickly sprinting through the kitchen, creating master dishes from limited ingredients. Beans, lentils, brown rice, quinoa – can all be mixed and combined with vegetables, herbs, and masalas to create new and exotic dishes. Make it a point to try one new recipe a week and before you know it, you’re cooking repertoire will expand exponentially.
A couple of months ago, Chef Jamie Oliver had a show on TV called “Jamie Oliver’s Food Revolution” and it was spot on the money: Americans have forgotten what real food tastes like which is a likely contributor to the growing obesity epidemic. They have gotten used to trans-fatty, sweet, fried, and preservative laden foods. It was disheartening to see young children pile on pizza, chips and soda without consideration for what they were actually putting in their mouths. Junk food had become their staple diet. Imagine for a minute if the parents and families of these children started to cook at home. Inertia. Momentum.