October Journey

We are now more than half-way into our pledge to eat only unprocessed food during the month of October, and this is what we have learned so far:     

What is a habit? What is an excuse? What has been unquestioned? The gift of choosing to participate in October: Unprocessed has given us the opportunity to see where we are conscious or unconscious about what we put into our bodies.

After a long day, at work or school, having a meal that is ready quickly is a necessity. Soups made from fresh produce from our farmers’ market are nutritious, simple and affordable meals. They are easily made in large batches and so the ‘one day of cooking time’ can make life easy when the schedule is tighter later in the week. What can I make today, that is able to be used later in the week? 

How did that unfamiliar box of crackers get into our home? What is in it? When convenient, healthy snack foods are around, we tend to make better choices. This was an observation to be more committed in the role of being ‘the shopper’.

A big challenge to staying on plan, is preparation. If driving for long distances, or going to locations where food choices are limited, do I have what I want to eat with me on the road? The temptation to stop and eat for ‘convenience’ alone, can be an excuse or a habit that takes us away from our good intentions.

What is in our pantry, cupboards or refrigerators that we are just ‘keeping around’? Do I need it? Have I used it? If not, why am I keeping it around?

Eating the foods that are in season makes eating unprocessed much easier.   Farmers’ markets are filled with just what we need to make our next meal an experience.  Farmers like to share how they prepare a particular food –  just ask.  

Cooking fully unprocessed is joyfully creative! How can I substitute one ingredient for another that keeps me on track?   One delicious result — a pie made with emmer flour — was worth the effort!

The conversation in our homes and with one another about unprocessed food has helped us grow. Hearing what others have been eating, has opened us up to experience new meals, a variety of flavors and to discover new ingredients or methods of cooking. This is a journey of self-exploration and fine-tuning. We have realized that the struggles are just as important as the successes. There is no judgment.  It is not about right and wrong or strict rules, but truly about seeing ourselves more clearly. 
 

Nancy, Jody, Marlen