FOOD FOR THOUGHT: Food Memories & Sweet Stone Fruit

If you had a chance to read this week’s POWER OF FOOD post; you may have related to some of the topics I discussed pertaining to the connection between food and emotion(s.) Whether or not you classify yourself as an “emotional eater,” the memories that we develop throughout our life based upon food experiences- sights, smells, tastes, feelings, etc- is real, and possessing a level of control on our current food choices that many people often overlook.  

           

FOOD MEMORIES:

From the warmth that wraps around your soul as you dig into a deep slice of apple pie, the comforting aroma of marinara sauce or roasted chicken that reminds you of your family kitchen, or the wafting aromas of freshly baked cookies or brownies that elicits childhood memories, the smell and connection we have with food runs deep.

Food memories are instilled in us; they bring us back to happy (or sad) times, they enliven lost emotions and times passed, and this is why the connection people have to food is so incredible strong (and hard to overcome!) When attempting to adopt healthier habits, it is easy for others to tell you “eat this, not that,” or “remove this, that, and the other” from your diet. While the intentions of such recommendations may be for your benefit, it can be overwhelming to say the least- leaving one feeling lost and deprived.

RETHINKING THE OLD:

While indulgent eats- on occasion- will not derail one’s progression towards #truwellness, making a daily habit out of consuming such foods is not in your health (or waistlines') best interest. Instead of depriving yourself of the positive memories and tastes that you love, re-thinking your time-tested recipes and favorite dishes is one approach that can help you continue to enjoy the foods that you love without sacrificing flavor.     

Through re-working ingredients to promote health-inducing (not reducing) effects, recipes such as dark chocolate brownies, buttery mashed potatoes, and fruit-crisps (see below,) can and SHOULD be made and enjoyed. With healthful ingredient swaps, and smart recipe adjustments, the once sugar-coma inducing foods of your past can actually become a health-full addition to your meal-time repertoire.

GETTING CRAFTY IN THE KITCHEN:

If adding beans to your smoothies or cauliflower to your cream sauce seems completely ridiculous and/or unappetizing, then you are in luck! Starting on August 16^th, I will be hosting weekly culinary classes that delve deep into the world of culinary nutrition. From delving into the world of eating to fight inflammation, boosting adrenal strength, and even cooking for picky-eaters (young and old!) our monthly True Kitchen series will provide you with the knowledge and resources you need to tackle your nutrition once and for all.

 Not a “culinary-creative,” or are you unsure where and how to begin? I urge you to SIGN-UP for the first hour-long class: BIOLOGICAL BASICS: Clearing out the Weeds and Taking Root. This class will feature concepts and recipes (plus delicious bites to eat and enjoy) that focus on the basics of biological health, how to stop the toxic-overflow from accumulating in the body, and three key dietary/lifestyle approaches that will support whole-body health.

AUGUST CLASSES: In the TRUE KITCHEN

BIOLOGICAL BASICS: Clearing out the Weeds & Taking Root

WEDNESDAY, AUGUST 16^TH

6:00-7:15PM

$20.00

Despite our greatest efforts, our bodies are constantly bombarded with toxins from a variety of sources. From the foods we eat to the air we breathe, an accumulation of such toxins can cause an overflow. In this class, Genevieve will introduce the concept of “barreling over,” how it has a direct effect on one’s healing journey, and three key ways to clean up the sludge so that you begin to thrive.

FOOD AS MEDICINE: Water, Water, Everywhere

WEDNESDAY, AUGUST 23rd

6:00-7:15PM

$20.00

2/3 of the human body is composed of water. While drinking it can be “bland” or “boring,” it is essential for all of life’s processes, so much so, that one cannot go more than three days without it! In this class, Genevieve will provide an overview as to some of the vital functions that water plays in the body, honing in on its roles in cell detox and elimination. To quench your thirst, she will also prepare recipes that incorporate naturally water-rich foods so that getting your daily fix doesn’t have to be so “tasteless.”

FOOD AS MEDICINE: Feeding the Soil

WEDNESDAY, AUGUST 30th

6:00-7:15PM

$20.00

What you put into the body has a direct effect on what you get out. Feed yourself poison, and poisoned you will become. While a complete dietary overhaul may be necessary for some, a few simple additions and smart-swaps can put one’s feet back on the right path towards healing. In this class, Genevieve will highlight the importance of eating REAL food, emphasizing all things COLORFUL, vibrant, and health promoting while whipping up several easy recipes utilizing the seasons finest!

* Cost of classes includes colorful informative handout, all of the recipes prepared in the class, and of course a tasty plate of the food she whips up!

LEARN MORE & SIGN UP:

            Be sure not to miss this amazing opportunity to take hold of your health. Class sizes are limited, so call or email to reserve your spot today!

EMAIL: info@biologicalhealth.com

PHONE: 267-308-0777

PRINT OUT OUR AUGUST CALENDAR HERE

Have questions or concerns? Want to set up a consultation or additional service? Feel free to email me- “G-“ your culinary nutritionist!

Genevieve – “G”

Certified Plant Based Nutritionist | CHHC| Culinary Nutritionist

True Wellness Biological Health

Genevieve@biologicalhealth.com

Stovetop Peach & Cherry Crisp

Serves 4 to 6

From juicy peaches, black as night plums, tart nectarines, crimson cherries, or coveted pluots (a combo of peaches & apricots,) stone fruits are one of the essential “fruits of summer.” From eating them plain, blended into a morning smoothie, or with your morning oatmeal, this family of fruit not only tastes delicious but offers an array of health benefits.

From the rich catechin content of apricots (an antioxidant that blocks pain receptors,) immune-supportive vitamin C rich peaches, or melatonin-packed cherries that support one’s sleep/wake cycle, stone fruits should not be passed up! In this recipe, I utilize the fruits’ inherent sweetness and enhance it with warming cinnamon and protein-packed nuts. With only a few ingredients, eliciting memories of summertime sweets is both easy to do and healthy for you too!

1 1/2 lbs. organic peaches, pit removed and cut into cubes

1/2 lb. organic cherries, pitted (you can use frozen organic here if you’d like!)

3 scoops grass-fed collagen powder (optional, but adds a tissue repairing and blood sugar regulating protein punch!)

1 tbsp. organic arrowroot starch

juice and zest of ½ lemon

½ -1 tsp. ground cinnamon

TOPPING:

1 cup chopped & roasted nuts (almonds, pecans, walnuts, etc.)

1 tbsp. organic coconut oil, melted

½ tsp. ground cinnamon + 1/8 tsp. ground nutmeg

pinch of sea salt

In a bowl, toss together peaches, cherries, collagen, lemon juice/zest, and cinnamon. Pour into a large cast iron skillet and turn heat to MEDIUM. Simmer for 30 minutes, until thickened. In a separate bowl, mix together melted coconut oil, nuts, cinnamon, nutmeg, and sea salt. Sprinkle overtop of fruit and serve.