Hello everyone and thanks again for joining me to learn about the "think ahead and plan habit."
Sweet Chinese Sauce As a new member of our reader community, you'll be getting a series of welcome emails from me. The second one will include the 5 Ways to Beat Broccoli Boredom card with the Sweet Chinese Sauce. Remember in class we used only half of the 5-Spice Powder called for.
Feedback? Have you made your plan yet (remember you all promised!) I would love to hear: How did it work out? Did it make mealtimes any easier? In what way? Anything you'd do differently?
Evaluation Would also love any feedback you have on the workshop in general. Do you have any ideas to make it better or more effective--or feedback on what parts were helpful for you? I hope to share this workshop with as many people as possible, so please help me improve it for the future. Just Reply to this email.
Meal Idea List Right after the workshop I quickly recorded all your meal ideas that I could remember. While I think I got most, I couldn't remember all the ingredients. So I'll share the outline as a Google doc and maybe everyone could complete the ingredients and any notes on their dishes--or add any ideas I missed or any new ones you think of. Let me know if this chart is helpful--or ideas for making it useful.
Cooking From the Hip It was good to see that many of your meal ideas didn't really need an exact recipe. This is something that can speed up meal prep--but only if you feel comfortable flying without that safety net. Of course, the simpler your meal ideas, the easier it is.
FREE Microbiome Series In class, I mentioned the microbiome since I was watching a fascinating 9-part webinar on it. I find these docu-series to be so valuable for remembering how worthwhile is our commitment to good eating. The series is over but it will air one more time for free this weekend if you want to watch all or parts.
In my next newsletter, I'll be talking about some of the final conclusions from the series--and they will sound very familiar!
Point of Something from the Oven Conversation I don't know if I adequately wrapped up the conversation around the "indoctrination" we've been subjected to by the convenience food industry.
The point was simply to make us aware that we are all victims of a mass, culture-wide marketing effort to degrade and devalue the kitchen and cooking. This enormous effort was undertaken specifically to keep us out of the kitchen--and chained to convenience foods.
If we want to break free of that dependency and eat a diet of real, whole foods, we have to, once again, value and make friends with the kitchen and cooking. Only then will we find the time in our busy lives to translate real, whole foods into health-giving meals on the table.
As long as we are controlled by the convenience industry's profit agenda, our minds aren't free to take the time and put out the effort to do what's right for us and our health. We'll be dogged, delayed and defeated by thoughts like, "You're a loser if you have time to cook," in the words of Michael Pollan.
I hope to encourage us to create, among ourselves, our own food culture where we value, support and are deeply satisfied by making our own meals that enrich us with wonderful health and vitality. You can read more about this New Kitchen Culture here.
And I hope, for sure, that nothing I said devalues the work that women do in the workplace today--or implies that we should be chained to the stovetop again! I don't want to pit the generations against each other, but rather envision a new model where the entire household is involved in this life-giving activity called wholesome meal making. Women work very hard now--as they always have!
Thanks so much for letting me share these ideas with you; I welcome any ideas or contributions you have to this New Kitchen Culture and if you want to find out more about my classes, visit CookHappyLiveHealthy.org.
Happy and Healthy Holidays,
Mary Collette Rogers
Your Healthy Kitchen Companion
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