A bigger lie was never told to the American population than how they should and shouldn’t eat. Yes, I know- this is coming from someone who claims to love food science. And I do. It is precisely that reason that the American Food Chain System frustrates me so much. Today I want to talk about having a healthier food lifestyle.

There is so much misinformation out there about what ingredients are good, which are bad, what will help you shed weight quickly, what will balance your gut bacteria, etc. that its easy to get lost in the ‘data’ if you’re not paying attention and you’re not an informed consumer.

This misinformation changes so constantly that it shouldn’t be surprising how many people have little to no idea what they’re putting in their bodies. It is politisized, capitalized, and propaganda’ed to death. Which leads to swaths of people with eating disorders, malnutrition problems, and a great many other issues. Today we’re going to cut through all the red tape. This is a political, propaganda free space. Below is a list of 7 things that I use as pillars in my dietary choices to have a healthier food lifestyle.

Disclaimer

This is one of those topics that I can end up on a soap box about and by the end of the soap box people are reminding me to breathe when I talk. You’ve heard me talk a bit about this in our post on Kitchen Sustainability and Nutritional Paradigms and I’m excited to dive deeper. I get passionate about a number of food topics and this one is right up there with people cutting any form of filled doughnut in half. I could spend hours, days and even weeks talking about all the different levels and complexities of the American food system. In fact, I plan too. That’s kind of the whole point. But today, at least, I wanted to give you a brief overview of my overall stance on food, so that as we build on topics, you know where I’m coming from.

You don’t have to agree with me, in fact, I’m hoping some of you won’t because I love discussions. Much of what I currently believe has come from discussions with other people in conjunction with my own experiences and learning- my views are much different than they were when I was younger. All I ask, is that you come in with an open mind. Afterall, these are my opinions and experiences, and I’m sure my experiences will differ somewhat from yours.

I’m Not a Doctor- What I am sharing is My Opinion Based on My Experience and Education

The easiest thing to do is tell you what I believe, and why. From there we can build on and discuss different areas in depth in the coming months. As I have said previously, I am not a doctor– and for any topic specific, truly in-depth medical advice, I would urge you to talk to a doctor and nutritionist/ dietician (I did). But I believe we are smarter as a community when there is collaboration and I see no harm in sharing baselines and guidelines.

At my core, my food beliefs are simple and few, and I will try to pass it on that way as I think most things in life are easiest to adopt when kept simple. I think most people would have a better overall quality of life if they had a healthier food lifestyle. And we’re all about quality of life here.

A Healthier Food Lifestyle Means Everything in moderation

This applies to all my other opinions/ beliefs on this list as well. Heck, it’s solid life advice. Even when you make a less than perfect choice, its not a huge deal if you do not overindulge. It removes much of the pressure, and I never want someone to feel pressure or stress when eating. Also, you can have too much of even the ‘healthy’ things, which makes them not so healthy. In everything- moderation is key. So many times its not a matter of good food vs bad food but too much or too little. A healthier food lifestyle is about balance!

There Are No Bad Foods In A Healthier Food Lifestyle

This is a more complex concept and people tend to balk at this. There are things that are less healthy, there are things you should reach for first. There are things I try to minimize in my life or avoid 99% of the time. A healthier food lifestyle cannot exist in an environment where we are vilifying foods and food parts.

Food is fuel. Carbs are not bad. Fat is not bad. Chocolate is not bad. Gluten is not bad. Sugar is not bad. Things in EXCESS are bad. Is there a right way to eat carbs/gluten/sugar/fat etc.? You betcha. Are there specific individuals who due to allergies/medical conditions/ etc. need to avoid certain things? Yes, myself included. But that does not rule those categories out for everyone. Blanket bans on foods are a red flag for me. When we get into marketing, food psychology, and fad diets- you’ll see what I mean.

Erase the Word Diet From Your Vocabulary

Diets suck. I do not believe in diets. The phrase ‘I’m on a diet’ or ‘I’m watching my diet’ implies temporary. It implies restriction. It usually comes with a groan, an eyeroll, or a wave of sadness over pastries left un-eaten. “Diet” is a noun, not a verb. The second you tell yourself you ‘can’t have’ something- you want it three times more.

People quit diets; and the second you stop your ‘diet’ things go back to the way they were- weight, sleep, energy levels, brain function, sex drive, etc. I don’t do diets. I believe in lifestyles, intentionality, and eating things I love. Having a healthier food lifestyle starts with consistency. And consistency requires it to be something sustainable.

There are No Shortcuts to A Healthier Food Lifestyle

This is a hill I will die on. No matter how many times I get my hopes up, time has taught me- if you want it sustainable, healthy, balanced, and attainable- there are no shortcuts. There is no magic food to make you drop pounds quickly. Quick fixes don’t exist. If it sounds too good to be true, it probably is, and you should run for the hills. It took time to make you the way you are today and it will take time to make you into anything else, whatever that may be.

No Two People’s Diets Are the Same, Nor Should They Be

No two people are the same, so why do we have a one size fits all approach to food historically? This is where I say- talk to an expert. Learn what’s right for YOU. And WHY those choices are right for you. When you know WHY you’re doing what you’re doing- it’s a lot easier to do. I personally also believe this would eliminate 60% of fad diet crazes.

Ever heard “My cousin _______ has been doing keto and she lost like 50 pounds, maybe you should try that.” Or my personal favorite “you really should go gluten free, it would help with ______” 2000 years of mankind eating bread as a staple of our diet and all of a sudden EVERYBODY thinks gluten is satan’s favorite food. The gluten isn’t the problem, but we’ll get to that. Are some people gluten intolerant? Absolutely, but not everybody is. See where I’m going with this? A Healthier food lifestyle requires acknowledging your body as a unique individual, learning what those uniques individual needs are, and listening to them.

Whole Foods

Taking into consideration “everything in moderation” and “There are no bad foods”, I still reach for whole foods as often as I can because those are the best options for me. This is the difference between Food and Edible Food Products. Bell pepper= food. Oreos= Edible Food Product. I still pick up Oreo’s from time to time, but I try to go 90/10 in favor of foods that are exactly the way nature made them. Whole grain vs white bread, macaroni from scratch vs the kraft box.

My rule of thumb is: If I can’t say it- don’t eat it. If I don’t know what it is- don’t eat it. It’s not as hard as it sounds. I would rather you take pleasure from time to time in a homemade cheesecake or the extra queso you made from scratch to go with your burrito bowl than eat the box of hamburger helper or the prepackaged ‘dietary’ TV dinner (yes, I mean even the ‘healthy’ ones.).

So many people think they already have a healthier food lifestyle because they’re picking up the SmartOne instead of the Kraft Mac n Cheese. But the truth is- if you read the ingredients tab, they’re still loaded with things that aren’t meant to be in your body; they’re just low calorie or carb balanced (we’ll get to food marketing later because that’s a whole different animal).

Remember to Not Food Shame

Edible food products aren’t evil and can be enjoyed, I’m a terrible sucker for Girl Scout Cookies, They are in season and I have a couple boxes of Thin Mints in the freezer and several boxes of Samoa’s, Do-si-Do’s and Tagalongs hidden in the closet where my husband can’t get to them and eat them first. The point is everything in Moderation!

Meat is Not Bad

Yes, I know that this kiiiiind of fits in with “no food is bad”. And Yes, I know I just lost some of you. BUT it’s a big enough food schism that I think it warrants its own bullet point. I’d also like to remind you that I asked for open mindedness and that these are MY beliefs. They don’t have to be yours. If you are vegetarian or vegan- I do hope you keep reading. Not only because there are still other things in this section of our blog that are of value and will still be relevant to you but also because I think these kinds of discussions are important to working on that visceral schism.

I do not have a problem inherently with vegetarianism or veganism- though again, I believe there is a right and a wrong way to do both. However, I’m never going to be offended or bothered if someone chooses to not eat meat. If eating animals or animal bi-products bothers you emotionally or morally, I can accept and respect that so long as you afford me the same courtesy.

So here’s my stance on meat vs no meat in a healthier lifestyle:

Scientifically, we as humankind are omnivores. That means you are biologically designed to eat meat AND plants. It’s why you have front sharp teeth for the tearing of meat and flat back molars for grinding and chewing plant matter. Kind of like bears or wolves. That’s why you have one stomach and the intestinal structure you do instead of a crop like a bird or 4 stomachs like a ruminate. Plant protein is physically different than animal protein, and you are genetically designed to need BOTH. I personally do not believe in arguing with the natural order of things, mother nature knows best. I also happen to like how most meat tastes.

However, I’m picky about the meat I eat. Having a healthier food lifestyle means being a responsible consumer. I’m picky about where it comes from, how the animal is raised, its quality of life while alive. I’m picky about giving thanks, and making sure to call a spade a spade. If you’re going to eat pork, acknowledge it was a pig.

Additionally, I believe in moderating meat consumption- If China alone ate the amount of meat that the U.S. does- we would need 2.5 planets just to grow the amount of corn needed to feed the cows (see also, I don’t think cows should be fed corn products in feed lots, I only buy grass fed) that’s insane. We do not need nearly as much meat as modern society has trained you to consume. The rest of the world does not consume meat at nearly the same rate that we do.

In Conclusion for My Love of Food and a Healthier Food Lifestyle

Obviously, I’m very opinionated when it comes to food. I tried to pare down my biggest beliefs in their most generic and simple ways, knowing that we have all the time in the world to peel back layers and explore specific topics. I’m very excited to get to share nutritional tidbits, debunk theories, share recipes, discuss, dive deep, and learn more with you.

If you have a passion for food like I do- I would offer one parting piece of advice. Check out the Master Class by Michael Pollan. He presents a very straight forward and impartial view of several food topics and really stretched my critical thinking muscles and challenged some of my thoughts in a fresh and respectful way. He also articulates much better than I can and said something in that class that basically covers it all in the simplest of terms better than I ever could. I’ve been keeping it in my pocket as my easy to remember sentence for talking to people but also to help me make decisions about my food throughout the day: Eat Food. Not too much. Mostly Plants.

All the best, Always.

Mikaela

Calling my resident foodies! This one is for you. Whether you are classically trained, self-taught, or grandma taught. Hell, even if you have no idea what you are doing at all. If food excites you and you want what you eat to always be an adventure. If you are looking for a new way to be creative, and food is not your forte but you want to try, then this is definitely for you. Today I’m going to introduce you to the Flavor Bible with the promise that your life will never be the same.  

A relic of history: 

Much to my general dismay, cookbooks are becoming a thing of the past, even though every celebrity on the planet at some point makes one. With the advent of smart phones and the magic that is Pinterest at your fingertips; who needs to go buy a whole cookbook for one recipe when there is some variation of it for free online? We won’t hate on Pinterest. I fucking love pinterest, it’s a problem. 

It comes with the territory, but I love cookbooks. I love trying new recipes, and different cultural cuisines. They make great inspiration even if I end up changing the recipe eventually. It used to really tick Taylor off because I’d sit in the living room and read them out loud when I got a new one. As if everybody cared as much as I did about “Sausage stuffed Onions!!!!” or “Oh my GOD crème brule crusted cheesecake?!”

But I get it, I do. Despite my own love of cookbooks and my own extensive collection of them, I still find myself frequently turning to Pinterest for a quick recipe dopamine hit. It is much faster to type in exactly what I’m looking for than it is to flip through pages and pages and try to remember. “Is it in the Betty Crocker Better Homes and Gardens or am I thinking of Alice Water’s Green Kitchen Cookbook?” 

I will never tell you that regular cookbooks are obsolete. They have their uses as well as a special place in my heart. However, some are better than others. Most cookbooks are good if you know what you want to cook already and just need to know the how part.  

A different kind of Cookbook: 

The Flavor Bible is a different kind of cookbook. A true bible. Your guide to the divine flavors of the world. This book is the Codex of Cooking, a veritable grimoire for culinary magic. You see, unlike a regular cookbook, which may have a theme or common author but is essentially a collection of recipes to be followed and exprimented from. The Flavor Bible has not one recipe in it. Not one. 

Instead, you’ll find color theory for food. I do not mean the whole ‘eat your color wheel’ food pyramid schpiel. This book is the Rosetta stone of taste buds. It seeks to teach flavor affinities. The Flavor Bible is intended to help creatives getting creating with a tool already in their belt. Three hundred and ninety-two pages of mad science and sheer genius.  

Can you tell this is my favorite cookbook? 

For those of us that have one thing in the kitchen that we know we want to use, but don’t know what to do with it. Or the guy that found the strange new fruit at the farmers market so duh you bought it… but you have no idea what it tastes like or what to use it in. This book is for you.

For the mixologist that has a flavor profile for a new cocktail in her head, and now needs to inspire a dish that compliments it without over powering it. Even for the baker that isn’t sure if that savory is weird to use with that sweet because can you put cardamom in that? 

The Flavor Bible can not only teach you about using and balancing the four basics tastes (salty, sour, bitter, and sweet). But, it can also teach you to brighten flavors by using acids and add nuance to dishes by layering flavors and harmonizing contrasting flavors.  

Confession time:  

And it’s Easy to use. Easy as pie. That’s the make or break for me when I’m recommending something to someone. Confession time: I hate culinary jargon. I love the industry. I love the grit, problem solving and creativity that the food service industry demands. But I hate jargon and I dislike people who give themselves airs over food.

Food is first and foremost sustenance. And yes, it is art. But two things I don’t think should be gatekept are food and art. I believe in teaching people things in simple laymans terms and not over complicating things that don’t need to be complicated.  

You could know absolutely nothing about flavor or cooking, pick up The Flavor Bible and use it. The majority of it pages are alphabetized lists. It starts at A and goes all the way to Z listing off hundreds of ingredients. From when they are in season, and what main profile it fits in to. Down to the cuisine they are most common in, and even sometimes alcohol compatibility.  

Know your ABC’s: 

As an example, let’s say you have pears in your kitchen that you need to use. But you really don’t know what you want to do with them. It’s been a long week, and your creative juices are running low. You flip to the section with all the P’s. Then go alphabetically until you hit “Pear” and you pick the right species of pear (yes, if gets that specific). Underneath pear is a list of all the flavor affinities that compliment pears. Everything from sweet to savory along with a few suggestions of typical dishes, when the best pears are in season, and where they’re from. There’s even a brief list of flavors that do not mix well to save you from making any obscure but terribly unpalatable mistakes.  

Pears not your thing? Or maybe you need to do a little reverse engineering and start with the minor details to pick your main course. You have this Turmeric you’re trying to use, just go to T, find turmeric and work your way through the list of forty-three different things that are complimentary to Turmeric.  

Trouble Shooting

Maybe you’ve already got a complex dish, but something is missing and you’re really trying to elevate it. This book is still your best friend. I can’t tell you how useful it is to be able to cross reference between pages covering the major components of a dish and have a eureka moment because I either found a flavor that complements all six things I’m trying to balance and all of a sudden baby cherubs are singing. Or, I realize that the reason my flavor is a little off is because I missed a major flavor profile, and the dish is out of balance. Suddenly, it’s fixed, and life is good. 

If I never convince you of anything else in your life, I hope I convince you to go get yourself a copy of The Flavor Bible. This is what I would have been burned at the stake for in the 1700’s. Because I will preach this until the day I die.

If ever there was a magic book full of witchcraft and spells- it’s this one. Bible is a fair and accurate term. You want to make potions that don’t taste like Polyjuice? This is your baby. If you’ve ever wanted to be an alchemist- this is the closest to alchemical genius, you will ever get, if only because it is worth its weight in gold in my opinion.  

Now go get Creative! 

Mikaela 

An overview of ‘dirty’ and ‘clean’ crops 

Good morning, friends!  

As promised, today we’ll be taking a brief foray into the Dirty Dozen and the clean fifteen. You may have seen our previous post regarding kitchen sustainability where we discussed being aware as a consumer and changing the framework of your diet. This takes a bit of a deeper dive into one particular aspect of that. 

This is one of those controversial topics that I love. GMO vs non-GMO, organic vs nonorganic, food deserts and food accessibility. Through sheer population, food demand, and economic structure the United States has resorted to and evolved some pretty intense farming techniques and farming alternatives to try and keep up.  

Now I’m not here to bash the system as a whole. We did what we thought we had to at certain hard times in history to make things work and we thought that what we were doing would make food in general more accessible to all. Over time, however we have found that some of those developments may have had unexpected long term consequences. 

Whilst I hate info-dumping and lengthy definitions, some things bear defining. so let’s go over a brief glossary of some of those terms: 

GMO: Genetically modified organism. In food, this refers to the use of recombinant DNA technology or biotechnology to alter foods. This may be to increase yields, or fruit bearing years. It can also make certain crops more resistant to pests or specific chemicals. In animals it can make them resistant to certain illnesses, or be hormonal to help with milk production or egg production. 

Organic: specifically in regards to food, the US requires that all ‘certified organic foods’ are grown without artificial chemicals, hormones, antibiotics, or GMO’s. Now, this can be a bit misleading because not all organics are created equal; and we’ll get to that in later posts if you haven’t yet taken Michael Polan’s Masterclass. But at it’s root means that the food or crop was grown or raised the way it organically would on its own. 

Food desert: a geographic area where fresh food is harder to come by due to drought, geology, or the requirement for import- thereby driving local food costs higher due to demand.  

As science has developed and we now have the data to show the long term effects of some of these modifications, there is a growing demand for Organic or ‘clean’ food. This doesn’t mean washing your strawberries (though you should be doing that still). It refers to the production method of your food from start to finish. This is for a number of reasons: 

1. Several studies are beginning to suggest that organic food has more nutritional value. This is not concrete yet as there are a variety of factors that affect nutritional content at the time of testing, but a lot of the evidence points in that direction.  

2. Organically grown crops do have more antioxidants and vitamins in them. This is visibly documentable. Specifically  vitamin C, zinc, and iron. In fact, antioxidant levels can be up to 69% higher in these foods. Organic plants do not rely on chemical pesticide sprays to protect themselves. Instead, they produce more of their own protective compounds, namely antioxidants. This may partly explain the higher levels of antioxidants in these plants.  (https://www.healthline.com/nutrition/what-is-organic-food#more-nutrients). 

3. Organic crops reduce your exposure to artificial chemicals and pesticides. GMO’s and pesticides have been linked to an increase in childhood allergies, autoimmune issues, cancers, and birth defects.  

In a perfect world, crops would just be able to grow the way they were meant to and everybody would be able to access fresh clean food. But the world isn’t perfect, and not everybody (myself included) can always afford to buy everything organic. It’s pricey. This leads us to the dirty dozen. The dirty dozen is a list put out by the EWG or Environmental Working Group every year to name the top 12 crops with the highest residual pesticide content. 

If you want to start towards a “cleaner” diet, and being more cognizant of what you’re ingesting; but you can’t afford to buy everything organic, I get it. The dirty dozen is a good place to start. If you’re only going to buy a few things organic because that’s what’s in your budget- start there. It’s important to note that this list changes every year because how companies grow crops changes, so make sure you make an annual check in. 

The current dirty dozen is: 

Now, for everything, there is an opposite. The EWG also has what they consider the “Clean 15” this is the annual list of produce crops that are considered to be the lowest risk with the lowest alteration/pesticide rate and therefore safer to buy conventionally. 

If you ever want to check back or look into the EWG farther you can find the link to their organization here.

Keep your eyes open as we move further into food sustainability. I hope this was beneficial and informative. As always, chime in with questions, thoughts, or additions.  

All the best, 

Mikaela  

Last time we spoke I had been talking about basic steps for kitchen sustainability. Now it wasn’t nearly a comprehensive list, but it was a good building block to point you in the right direction if you’re starting out.  

In that post I said I would include a basic how- to for making your own stock. And then I didn’t.  

So today is the day. The stars have aligned. This is a pretty simple process, and I’ve included notes on varying it if you need/want to or for dietary reasons. It’s not really a precise recipe as much as it is a concept and process. 

All you need:  

• 1 tub for veggie scraps 
• 1 tub for animal scraps (if using) 
• Salt and pepper (optional) 
• Stock pot 
• Water (quantity varies on size of batch) 

As I mentioned previously, I keep a tub in the fridge for veggie scraps and any time I cook, my veggie scraps go in that bucket. The classic veggies used for Mirepoix are carrots, celery, and onions; but you can use almost any vegetable. ESPECIALLY if you are making a veggie stock and not a meat stock because it will deepen the flavor. Green onions, squash, broccoli, bell pepper scraps, cabbage, Brussel sprouts, asparagus. Anything that is not molding or decaying (let’s not confuse making stock with compositing here).  

I tend to keep my animal scraps in the freezer. This is both because they keep longer, but also because it saves room in the fridge. You can use any animal scraps, but I try to stick to bone and meat. It is up to you if you are just making generic stock, or if you want to specify an animal and keep them separate. Some people just make ‘stock’ if you eat enough meat and are using things regularly enough or have a particular left over you want to use that is fine too. Save all the casings from your seafood as you prep it and make “seafood broth” any time we have a bird of any kind I boil the carcass. “Duck,” “Turkey,” “Goose,” Even rotisserie chicken. The fattier the animal, the more flavor.  

So there’s the concept. Let’s get down to ratio and process. Below is the basic ratio. You can scale it up or down if need be. You can also technically increase the amount of “boiler” to water if you want to for fuller flavor, but it’s really not necessary. 

1 Gallon water 

4 Cups Boiler 

Put your water and filler into a large pot. Bring to a boil. Let boil until meat is broken down and veg is soft. For a small batch this can be roughly an hour. For a higher gallonage this can take up to 7 hours. IF you choose to season your stock, do so at the end as the seasoning will change as it cooks. I tend to not add salt and pepper as I prefer to do so when I cook, and you don’t want to end up with a final product that is too salty. Strain and store in an airtight container. 

*** A note on the ‘boiler’ section: This is at your discretion. If you are completely an herbivore, then this can be 100% plant matter. If you are using an animal element you can play with the ratios as you like. I tend to prefer that 75% of my boiler portion be animal because I want the fattiness as a base for a lot of dishes, but you can do 50% or even less if that’s what you have available and you will still get a functional and flavorful stock.  

**** stock can also be cooked down into a fattier and more concentrated form before straining (if you are making an animal stock it will kind of gelatinize as it cools). This can make it easier to store and then you will just dilute it with water before using.  

Have Fun and get cooking!  

All the best, 

Mikaela 

Food is something I am incredibly passionate about. And I’m sure you will see this as our physical space comes to life in the next few years.  Food is a powerful thing to me, It can bring all kinds of different people together and share all different kinds of feelings. Food can warm your heart, give comfort & take you back to your childhood. So I try to share a little of my passion for food with other people. Like everything else in life, my relationship with food has ebbed and flowed over the years. All the way from a childhood in the kitchen with my mom and grandma to culinary school and major stadium kitchens to a career shift where I drifted away from my love of cooking, through a medical diagnoses that changed my life because it completely altered how I ate and how I cooked; food has always been an adventure for me. 

 
For a while, I gave up on cooking. With a sudden diagnosis of Systemic Lupus and Fibro Myalgia, I hit a point where I felt like I was hearing the phrase “you can’t have that.” a lot. and it destroyed my love of food for a long time. Everything I loved was on a list of foods to avoid as I was put on a low sugar, low carb, no red meat anti-inflammatory diet. Cooking was no longer fun, it was frustrating, and depressing, and a constant challenge. BUT after all the crazy dieting, and structural changes, I noticed that nothing was really changing. I wasn’t getting any better, my symptoms weren’t changing. I was still spending a crazy amount of time in doctor’s offices or in pain. So, I shifted gears again. I tracked down a rheumatologist, and spoke with a nutritionist and dietician. And again, my lifestyle changed. It became about moderation and regular exercise instead of keto/paleo/ low sugar or whatever else it was they had been trying to throw at me before. It reaffirmed my personal beliefs in nutrition. It allowed me enough wiggle room to begin to enjoy cooking again. I cannot stress enough how strongly I believe that there are no such things as bad foods…

EVERYTHING IN MODERATION

But it did allow me to educate myself a bit more thoroughly on balanced nutrition. On tracking your macro nutrients- which is incredibly important to finding balance. On the importance of having balance in your gut bacteria; and on the fact that no 2 people’s diets should really ever be the same. There is power in food science. and if you’re like me and not only have congenital terminal illnesses and therefore don’t want to spend the rest of your life on a slew of narcotic pain killers and steroids, then it is an amazingly liberating feeling to be able to take back some of your control simply by altering or supplementing your nutrition without giving up all of the things you love.  
 
I became incredibly passionate about nutrition and focused on nutrition for people with chronic illnesses. I have seen a complete shift in my attitude about food and in my overall health and happiness. This is one area of our community I am most excited to build: a place to share information, along with practical people recipes. 

I’m hoping that what I share will resonate with some of you, and even more so surprise you- both in its results but also with its simplicity. Eating well doesn’t have to be the mystery that the modern world makes it seem, and in the coming months I cannot wait to dive into more diverse and specific topics within the food/ nutrition/dietary sphere. 
 
And no, I’m not about to try and sell you some bizarre dietary supplement, vitamin or convince you to go vegan, keto, vegetarian, pescatarian or anything else. I still eat bread- yes, bread with GLUTEN in it. That word that has all of a sudden become evil in the 21st century after 2000 years of it being a building block of society. I will also never give up my cheesecake. EVER. you can pry it out of my cold dead fingers. I still enjoy sitting in my grandfather’s old chair with a glass of Scotch from time to time. I will still share cake recipes, and book reviews, and all the bread recipes you can take. But I also want to create a space to teach people about true nutrition: Balance. Little tips and tricks you can use to make eating more intelligently a heck of a lot easier. I want to break down definitions and make dietary and culinary jargon less scary for people. I want to share (dare I say it) HERBAL remedies. I strongly believe in a blend of true food nutrition, regular exercise, modern medicine (when used correctly), and old school herbology (yes, some homeopathic treatments really do work; its called grandma’s kitchen wisdom for a reason folks). 
 
This section of our community will be a place to learn and talk about shifting food paradigms on the most basic levels, and too hopefully remove many of the stigma’s surrounding certain food choices.  

 
I really hope you’ll join me on this next exciting journey, and that hopefully it will benefit someone else as much as it has helped me.  
 
Happy learning! 
Mikaela