Thursday, June 06, 2013
the wholefood kitchen : the emotional cook
photo by: luisa brimble / a sidewalk garden under a kitchen window in surry hills
"Something strange was going on. Tita remembered that Nacha had always said that when people argue while preparing tamales, the tamales won’t get cooked. They can be heated day after day and still stay raw, because the tamales are angry. In a case like that, you have to sing to them, which makes them happy, then they’ll cook."
- Like Water For Chocolate, Laura Esquivel
It's so easy to bring motherguilt into the kitchen; to make a meal and think about how much better or healthier it could be. The meal is placed in front of the family and then, perhaps, there is complaints and sour faces, and the ritual of eating becomes a chore.
When I'm sad I stir sorrow into soup; it tastes bland and bitter and I wonder why I bothered at all. But then a joyous roast or happy batch of muffins balances the kitchen mood. I recognise that cooking is an emotional practice, that food is the magnet that brings us together to celebrate, divulge, reminisce and console.
I've been savouring An Everlasting Meal, reading it ever so slowly and making notes between paragraphs. Tamara Adler says: "I only mean to show you what cooking is: an act of gathering in and meeting out, a coherent story that starts with the lighting of a burner, the filling of a pot, and keeps going as long as we like." Adler starts her story with the simple act of boiling water; in her eloquent prose she shares a little piece of kitchen wisdom, so apt for mothers to hear: "There is a prevailing theory that we need to know much more than we do in order to feed ourselves well. It isn't true. Most of us already have water, a pot to put it in, and a way to light a fire. This gives us boiling water, in which we can do more good cooking than we know." It doesn't take a long list of ingredients, fancy technique or significant time to cook good food - a mother's kitchen mantra if ever I heard one.
There is so much emotion wrapped up in cooking for a family, especially if we're aiming to improve meals, vary recipes or adhere to the numerous tastes and needs of our children. In my past posts on wholefood, guilt has been a common theme in the comments section. Mothers are, primally, the nurturers and nourishers, feeding our family is intuitive, but I don't think guilt belongs in my kitchen or yours.
Cooking a meal with doubt or guilt, stirring half-heartedly and then eating it with shame, is, quite simply, not worth it. Cooking with love is an esoteric thought but, perhaps, the most important lesson we can take with us into the kitchen. Regardless of whether you're cooking wholefood or real food or quick-and-easy food, a casserole or a stock or eggs with soldiers, consider bringing it to the table with gratitude and thanks. The opportunity to gather, share and eat together is a beautiful one (even if the littles aren't pleased...if they are hungry, they will eat).
Labels: simple food , the whole food kitchen
Wednesday, April 17, 2013
the wholefood kitchen : little steps
However, simple isn't always easy and in changing our eating ways we are actually going full circle, finding inspiration in tradition and, ultimately, the seasons. In my reading I have discovered the wise elders of wholefood cooking and their fanatical followers as well as a group of young, stylish homemakers who are making their own mark on kitchens worldwide. There are recipes that take minutes and those that take much forethought, there are conflicting opinions and tried and tested methods for a multitude of stocks, broths and milks. The knowledge out there is plentiful, it's also highly subjective. And so, as I've dog-eared pages and bookmarked blogs I have maintained a strong and straightforward intention - feed my family well (it doesn't need to get complicated).
There are some facts and recipes that have, I suppose, become the foundation of our wholefood journey. Here's what has really resonated with me so far:
- fruit and vegetables are essential in a child's diet but just as important for growth and wellbeing are proteins and good fats. "Saturated fats help to develop the nervous system in the early years, the immune system in the school years and aid with hormonal and sexual development for teenagers," - Jude Blereau, Wholefood for Children (a doorstop of a book but it has sat on my table for months now and I reference it every day). Healthy fats can be found in a variety of food including nuts, seeds, whole grains, fish, eggs, milk, coconuts and all animals...
- ...which leads me to stocks and broths. There's good reason behind the saying "chicken soup for the soul" - indeed, it's soul food, heartwarming and equally nourishing and nurturing. Chicken stock has become a staple in our diet and I always have some in the freezer for the 'emergency meal' (it's particularly good in autumn as we aim to strengthen our immune system for the coming winter). I buy a whole organic chicken, pop it in a deep pot with onion, celery, carrot, a few bay leaves, some fresh parsley, thyme and sage, black peppercorns, a good dash of apple cider vinegar and enough water to cover the lot. I bring it to just below boiling point and then simmer for about 7hours (sometimes I roast the chook first, place the carcass with veggies, herbs, vinegar etc in the slow cooker and leave it on for 24hours). Jude Blereau recently wrote a fabulous post about stock as a core ingredient - there's some wonderful info there. Just today, Sarah posted a great article about using the whole chook - the frugavorian way - and Beth looks into the benefits of eating organic chicken.
- for optimum health it's essential to have a healthy digestive system so nurture and support it with whole, unrefined foods, easy-to-digest grains, coconut (oil, milk, cream) and lacto-fermented foods (I adored Vanessa's recent post on the subject). Choose sourdough over yeast bread and indulge in some raw, unrefined honey.
- coconut oil, it's the oil du jour, but gosh it tastes good, can be safely heated and it's so good for you. I use it for everything.
- make fresh juice every day - it's a lovely ritual, a simple pleasure, and regardless of what you put in there, the kids drink it (especially if a fancy straw is involved).
- soups are a constant in the kitchen at the moment, especially a creamy pumpkin, chicken noodle and lemon, lentil & coriander (perfect for autumn or spring)
- for a sweet treat I am besotted with this apple, oat and maple slice (try it straight from the oven with a good dollop of cream)
- wholefood is never pretentious and it's always worthwhile
I think what has been most enlightening and perhaps a little daunting on this journey is the realisation that supermarkets don't sell much in the way of real food. There have been many times over the past few months where I have stood dumbfounded at the checkout; trying hard not to become disillusioned. I remind myself that this food journey is an ever changing and always evolving one; baby steps, baby steps.
Wholefood is not just about eating either - it's about preparing, cooking and storing food, which sparks a whole new set of questions and the exploration of new ideals. What has become apparent as I've come across new recipes is the need for a food processor - and I don't own one. Do I need one? What's your most used kitchen accessory? Where do you get your glass storage jars from (aside from your recycling bin!)? What's your favourite wholefood recipe? Let the conversation begin...
I'm currently reading Seasoned and eagerly anticipating the arrival of Petite Kitchen - it's lovely to find women who are self-publishing their culinary tales. Inspiring!
Labels: simple food , the whole food kitchen
Tuesday, November 20, 2012
When Daniel and I first moved out together we lived in a tiny fibro beach shack. The kitchen was small but sweet - glass jars held lentils, nuts and rice, the fruit bowl was always full, we lit a candle in lieu of the fluorescent light above. I would spend most nights at the yoga studio so I cooked our evening meal in the afternoon - dhal, vegetarian curries, pesto pasta.
Lately I've been thinking a lot about the way we ate back then. I prepared food in a considered and calm way; because I had time. Now time is minimal and the fussiness of a five-year-old has significant affect on what I cook and how I cook it. The 'easy' meal has become the 'regular' meal and whilst we always eat well, we can eat better.
In the past few months I've been collecting a few books and seeking inspiration within - Super Natural Cooking, Feeding The Whole Family and Wholefood for Children. I've learnt a lot from these passionate authors who, in their own way, are encouraging a whole approach to shopping, cooking and eating with awareness. But my greatest inspiration has come from Heather's online workshop The Whole Food Kitchen - a gift from the lovely Steph. Over the past eight weeks I have received an abundance of what I would call 'gentle kitchen guidance'. There are stories, advice, a whole food checklist and a plethora of recipes that never, ever daunt me. I feel like it's been the perfect foundation for my own whole food kitchen and I highly recommend it if you're attempting to wander down a whole food path.
So what does our new kitchen look like? Well, there's only wholegrains, there's still meat and dairy (organic) and there's a little sweetness too (moderation is such a good thing). The biggest change has been the exploration of new recipes and new ways of incorporating plants into each meal; we're all for a plant-rich diet - good for the body, the wallet and the planet. Perhaps the most surprising revelation in regards to Che's palette has been the power of texture - often it's not the taste of vegies that disgust the child but the texture of them. Che will eat raw carrot but the moment I blanch, cook or roast it he turns up his nose. Hence we always have some fresh greens and raw vegies on the table and I make fresh juice most days.
Of course, there is an ongoing food debate no matter what your diet involves. Raw is good, raw is bad, meat is good, meat is bad, sugar is poison and dairy will make you fat. Sheesh! Factor in a picky child, a baby, perhaps an intolerance or two and you have a full-time kitchen dilemma. Finding enjoyment in that scenario can be challenging. My advice? Take it slowly, be open to suggestion, buy wholegrain over white (bread, flour, rice) and remember that baked beans on rye toast is a very, very good meal (so is boiled eggs, pikelets and a "taster plate" - perhaps some cherry toms, cheese, crackers, celery, carrot sticks, raisins).
Do you have a whole food kitchen? If so, what's your advice for those wanting to change the way they eat?
If you're seeking wholefood inspiration I suggest you visit Nikki, Meagan and Natalie. For a poetic take on food, visit G. And if you really like the look of that wood fire oven above, consult popa, via me!
Labels: food for the soul , simple food , the vegie patch , the whole food kitchen
