As I sought to rejigger my body during several earlier moments of confusion over the past decade, I sought out programs like the Goop Cleanse (early one with good food) as well as the Clean program to clean up my eating. Both include limiting your food to food that causes limited reactivity.
I noticed a tremendous difference with both programs enough to repeat them later.
While I always enjoyed cooking fresh food, the programs forced me to reconsider again packaged food. Trust me that one you start reading the back of packages, well yah you probably will not want to eat so much packaged stuff.
If I am going to eat packaged foods, then I go for the ones with the least amount of ingredients and the most amount of ingredients that are easy to understand. I am not perfect, so I definitely indulge now and again in something really bad.
Mostly, I make my food. The act of cooking food with intention and knowing that the food I make can heal my body is worth it.
Some of my staples include yogurt (every 2 weeks), almond milk or a blend of almond and cashew milk (weekly), and chicken stock (as needed).
The yogurt and almond milk are always in my fridge and the chicken stock is always in my freezer.
This week I finally used my buy more save more coupon from Sur La Table to replace my Fagor multi-cook pot with a larger version to make stock making easier. As with all the other tools that I have had to replace recently, the new Fagor is AWESOME.
Yesterday before work, I tossed in a combination of raw and cooked chicken bones along with carrots, celery, onion, parsley, herbs, and peppercorns with water before I jumped in the shower.
I turned it onto brown to bring it to a boil and get all the yucky foam off. Then turned it to slow cook, added the vinegar and put it onto cook for 10 hrs.
It was actually done when I got home last night, but I left it on the handy warming feature until I could handle getting it into containers this morning.
Salt Fat Heat Acid is a new addition to my repertoire as the cookbook literally arrived this week, but I was luck enough to be a recipe tester last year with an advanced copy of Samin’s great chicken stock recipe.