If I wasn’t studying Nutritional Therapy I think my second choice subject would be Anthropology, and no… not just because I love the shop – although admittedly it is my favourite shop EVER.. I just love the transition of how things were, what people did then, I love old things, re-loved things and history things… I found a book at home the other day showing pictures of how streets would have looked at different times through the ages, it is so interesting, all the little details; its a bit like when you peek inside a dolls house! But food as well has changed so much as a reflection of the times. Today, with all the science and research at our fingertips, we as a collective global nation, eat worse than at any time in history. Well, probably not as a global nation, but as the Western world, with our reliance on convenient food, sliced, diced and packaged into products, far, far removed from the original ingredients and often without a natural ingredient in sight. But this isn’t a post about the toxic state of the nation, more a comment on the changing times. In response we also have a growing swell of of support for traditional values, an understanding that the diets of our ancestors did in fact make sense with the rhythms of our body, of nature, of the seasons, of the fragile ecosystem in which we all exist; paleo diets, nourishing traditions, plant based vegetarianism and veganism are all born of a passionate backlash against the rise in fake food. I love them all… (irony should never need to be explained, but as I’m new you might not have noticed it, and its an important point, so excuse me…), all these diets are mutually exclusive of one another because to exist as a “diet” they all have one USP. Vegans DONT EAT animals products, Vegetarians DONT EAT meat, Palaeolithic DONT EAT grains. I’m a bit scared by all these labels, you see, I know if I eat lots of grains, I get a but chubby, so I am a little bit paleo, but every now and then, a gorgeous pice of smoked salmon, or trout or avocado, on top of an artisan slice of toast is manna from heaven. I don’t eat very much red meat, but a monthly fillet steak with home made fries and a big green salad restores my energy levels in a way nothing else can. Too much milk in my diet leaves me feeling lethargic and I can break out in spots around the side of my face, but a small cafe latte at about 11am is a more than just a coffee, its the singular highlight of my morning, having done my chores, my school drop off, my gym, my study… so I think I would like to use this space to set myself free from labelling my diet – I want to eat in harmony, focus on the raw ingredients that aid my body to do its best work, to restrict the elements that bring me down, whilst accepting that the short term gain, is sometimes worth the pang of regret – I want to keep reminding us all that exercise and relaxation are as important for our well being as a nutritious lunch. And I give myself permission to enjoy the very best recipes from all my tribal friends, be they paleo, veggie, vegan or patissière.
This simple plate is a real treat. A fillet of smoked trout, a squeeze of lemon and 2 slices of homemade (not by me) buckwheat toast. A Saturday morning brunch, post gym, a refuel and repair.