Real Food, Real Health, Real Self


Nature is a powerful mechanism. Humans have interacted with nature for millennia, nurtured our bodies with its foods and naturally followed our cravings, which is our body’s way of telling us what it needs to get back into balance. We have learned to use foods for healing and balancing. With the introduction of agriculture and large amounts of grains to our diet, health, average life span and body height actually declined until we figured out how to prepare those foods to better nourish our bodies. In all cultures, however, people became knowledgeable about using food in regaining optimal health. That’s using Real Food, which contain real nutrients and have been prepared to maximize their nutritional quality and minimize anti-nutrients.

It’s a very simple formula: eat whole real food. Prepare food properly. Listen to your body’s messages and learn from the wisdom of your ancestors. The latter is becoming more difficult, because things have started to break down in the last 3-4 generations. What happened?

Industrialization. Food Giants. GMO. Food Additives. Food Politics. Food Marketing. I could spend an entire year of posts on what happened: we became disconnected from real food and the wisdom of our ancestors. It’s been several generations since whole local foods were properly and seasonally prepared in the home. Having to read food labels is not natural. Neither is “learning” from advertisements and believing “research” sponsored by food giants. The problem is, where do we go for knowledge? Whom do we trust?

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The Gift of Self to the World Around You


Imagine being in a job that doesn’t feel like a job at all because it requires you to do something you’d do anyway, even if you weren’t getting paid for it? But they pay you anyway and you wonder …”can this be happening?”

You’ve probably been around people who are totally into a hobby or their work and have a certain magnetic energy and glow about them that makes them a joy to be around. As a matter of fact, we seek such people out.

I will never forget walking into an aromatherapy shop a few years ago. I was really down but something magically drew me in. The owner did not say a word, but immediately sensed what I needed and lovingly laid a scented warm fragrant pillow around my neck. No words were spoken. My spirits lifted and I felt myself smiling and feeling better with every breath I took. This aromatherapist and I became good friends. She had a natural talent to sense what people needed to balance and she knew how to help with her essential oil blends. She was one of the happiest people I knew and she was completely in her element—and was well rewarded for her talent. Now just imagine if she were stuck in an administrative job. She’d hate it and probably wouldn’t be very good at it. Her work days would seem endless. She would look at her paycheck and wonder why she made so little for something that was such a chore. Not much fun to be around and the waste of an incredible talent that would have made life better for so many.

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Culinary Traditions


In spending a few weeks with my family in Germany this June, I realized again, how deeply rooted Europe's culinary traditions really are: four family meals a day with family sitting together, beautiful table linens, silverware and porcelain. Food is freshly cooked from scratch … although the last two generations have become aware of quicker, faster processed alternatives, but perhaps not to the extent we see in many US homes. The truth is that no culture can escape modern life with less time for everything because there are so many new things to do! 100 or even 50 years ago it was not uncommon for one person to spend half the day preparing meals (including setting tables, washing dishes, ironing table cloths…) and still spend a good amount time of the day working in the fields, tending cattle—all activities that found industrial replacements so we could spend more time … working.

Yes, there is a definitive and fashionable trend to cook more from scratch, to source your foods from seasonal, reputable and non-industrial sources close to our homes. There is also a new trend to cook foods from scratch—although the trend to watch cooking shows far exceeds the actual amount of time spent cooking at home. We love the idea of cooking, recipes, fresh food and cultural connectivity, but many of us did not grow up actually doing it.

In the same context, there has always been an enormous culture around food: dishes, linen, table rituals, table settings, table decorations, etc. My family has always treasured beautiful chinaware and various sets of delicate porcelain find their way onto the table for different occasions: a roast goose may call for the green Herend, while afternoon tea on a stormy day would invite the indigo, white and gold Imperial Russian tea service in which to serve Darjeeling with a freshly baked berry tart. My father just recently contemplated that even in Germany people take less and less time to eat at home but family meals with fine dishes, linen and that special ambiance simply cannot be replicates by dining out or ordering in. He complained that “all this beautiful porcelain” is becoming obsolete.

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