Bringing the Arts to Life in your Kitchen

Oscar Wilde said that “life imitates art far more than art imitates Life.”

This notion that events in the real world are inspired by a creative work gives me hope for my “artistic side” which is admittedly sparse. Sparse as they may be, I have created some most transcendental moments in the kitchen!  For mouth-watering inspirations, I like to start with a blank canvas. That can be hard when it comes to modern foods that dominate the Standard American Diet (SAD). Big food companies load the shelves with artfully rendered pretty, bright packaging that hides highly engineered food products aimed at the consumer’s bliss point of “you can’t stop at just one.” The chemically heightened sense of taste leaves us wanting more and more. It also leaves our sense of taste a bit dull for the real flavors of delicious whole nutrient-dense foods and can actually leech vitamins and minerals from our bodies. 

The first step to creating a masterpiece is to clean and clear your palate by removing everything in your kitchen that is a cheap knockoff.

All artists want to create original works so anything that was produced in a factory, think hair nets, is escorted to the curb and permanently 86ed. Once your kitchen has a makeover and there are fresh whole foods at the ready, then you can start thinking about what you want to create. Although diet and nutrition are individual, there are some general guidelines for both omnivores and herbivores. I live in Eugene, Oregon so I like to use the rainbow. The vibrant color of fruits and vegetables comes from naturally occurring micronutrients, such as vitamins and phytonutrients, which are essential for good health and typically found in the rainbow. One key function of these nutrients is antioxidants, which include beta-carotene, lutein, lycopene, and vitamins A, C, and E. Not all antioxidants impart color, but eating a colorful range of foods helps you get them all. Including healthy, organic proteins and fats at every meal are essential to vibrant health as well. 

My next step is to consider how your foods are prepared and consumed for optimal digestion.

The old adage of “you are what you eat” is not as true as “ you are what you digest.” You can have checked all the boxes with the most nutrient meal but if your body is not in a parasympathetic state then the actual process of digestion and absorption is fighting a losing battle. You have to “rest to digest.” I am not suggesting the two-hour European meal, although that would be nice. You can start by calming your mind and body before eating by taking some deep belly breaths. Also, try to avoid eating with the distraction of driving or watching television. Carbohydrates that don’t digest end up in your belly too long and start to actually ferment. That is one cause of bloating. Undigested proteins will putrefy and fats will rancidity wreaking havoc on your gastrointestinal system. The pH of your stomach should actually be highly acid at a range of 1.5 to 3.0. You can take a digestive enzyme to increase your belly fire and also make sure you get a good mechanical breakdown by chewing your food thoroughly. You are the most beautiful masterpiece ever created! So take your time and enjoy the colors of the rainbow.