Turning green eats into creative, tasty, mindful eating

The other love of my life is food. Now I don’t know about you, but munching on a celery stick or eating a diet of leaves doesn’t appeal all that much. When you are trying to make a positive change in life, whether it be a new exercise routine, taking some time out or changing your diet, it has to be enjoyable to be sustainable. So although Andy was willing to make some changes to give himself the best possible chance, I couldn’t help thinking that dishing up raw kale felt like I was somehow punishing the poor guy. And while broccoli sits on the throne of the anti-cancer kingdom, serving it as a juice to my husband could well have ended in some very mindful marriage counseling! Rumor has it, an organic, plant based, whole food diet is the key to being in tip-top shape. I always try to source local, seasonal ingredients to make sure I am doing my bit for the planet. Sure, some food products can be a little more expensive but we found that sacrificing a night out or two helped to balance the books. Plus, being more choosy about what we ate encouraged me to be more mindful than ever about how food travels from field to fridge. So as much as it was about looking after Andy and improving our health, it was also a time of reflection, on how the choices we make affect others, how what we eat impacts animal welfare and the environment around us. The diet was intense: strictly vegan, no processed sugar, alkaline foods only and buckets of fermented cabbage. It sounds extreme I know, but making the food palatable was so much easier and fun than I thought it would be.