Healthy Living has some old, stale PR from the days when eating your overcooked peas was recommended as a good idea.
Thanks to the mis-guided ol’-school, from the days when doctors even recommended cigarettes for throat aches, your idea of what healthy living looks like could be out-dated.
Lets get you up to date, easy and fast, about what it looks like to be healthy TODAY.
OLD: Eating healthy is boring!
Broiled chicken with steamed broccoli. Over and over again.
More steamed vegetables. Plain rice. An apple.
And then having to count the calories to all of it.
WOW! That sounds like a NIGHTMARE!
NEW: Eating healthy is a fun, fresh and innovative!
Pulled, pickled and jerked carrots with peanut mole sauce on carrot waffles.
Spinach Mille-feuille with grapefruit ricotta and smoked pistachios. (available at Dirt Candy in NYC)
Sweet Potato Brownies
Need I say more?
OLD: Eating healthy is expensive.
Yes, i know those crazy farmer’s marketers who charge $8 for a single round, fat and juicy heirloom tomato – but times’a’changin.
NEW: Healthy food is becoming democratic.
A must-have for all. It’s access is becoming a social rights issue: have you heard of food deserts, food racism and environmental racism? These are issues that aren’t just being swept under the rug anymore.
On the individual level you can:
- grow your own food (not kidding),
- sign up for a CSA (Community Supported Agriculture – you sign up for a farm and they deliver the season’s bounty weekly to your house),
- cook at home and have potlucks with friends,
- build relationships at the farmers market and get great deals.
OLD: Eating healthy is plain.
Healthy Food used to be its own cuisine. Gross Lean TV dinners that required microwaving. SlimFastShakes that tasted every bit as chemical and over-processed as they were. Color- and flavor-less lettuce, with an over-processed fat-free sauce.
NEW: It’s a holistic approach to life.
Healthy food is no longer a weight-loss industry buzzword.
It’s an approach that engages the senses in selecting, cooking, and enjoying food.
It’s about whole-foods.
It’s about eating seasonal, local, organic and heirloom.
It’s about learning to beauty of prickly pear and nopales in SoCal and discovering your winter roots and seasonal microgreens in NYC. And everything in between!