Constant Craving?

A female hummer just came by, hungry. She looked carefully at the flowers on my skirt, then examined my pink flamingo, then the fading red sign on the door. Disappointed off she buzzed.

I’m thinking about how I crave foods- not for migration power, but for so many other needs. Case in point the morning, where I forgot to get coffee, and bumbled around a scatter brain trying to get out the door, to McD’s for coffee.

  • True confession: when I started Uber I began a serious McDonalds habit. Why?
    1. Bathrooms
    2. Coffee
    3. Cheap soda

    But then the allure of fried snacks & sandwiches pulled me in. Then sweetened frozen coffee treats, then free fries every time the Nats won, then “the dog loves McNuggets”, then creamy milkshakes on a sweltering day-these all tempted me.

    This morning I’m thinking about my go-to breakfast: sausage egg McMuffin. Only $2 bucks, pillowy, cheesy bread & fat, yum.

    But I’m moving steadily into a plant based lifestyle. So much so that the idea feels shocking, wrong. But what else can I do? I need breakfast.

    A little angel, who sounds like Jessica of Krocks in the Kitchen, whispers in my ear: “don’t they have oatmeal?”

    Indeed they do. A brief war ensues as familiar craving fights new standards. I say NO to the McMuffin and order the oatmeal. Today’s victory!!

    This is how it goes. For years the cravings have won. I’ve been able to somehow believe that ‘just this 1 time’ it isn’t going to matter.

    Guess what? It DOES matter. If I matter, then every bite I take matters. No do-overs, no free ride on the comfort food express.

    I’m ‘woke’ now. May I never go back to sleep.

    SeriousHealth Business

    I’m morbidly obese. I’ve tried every diet and food plan known. Sometimes I’m successful, for a while.

    I’m unable to walk now, due to degenerating bones in my right knee, and at 63 I’m getting worried about an early departure.

    So starting today, this blog will chronicle my journey forward into diet, fitness, health, aging, and of course, food & eating.

    Here’s Why We All Get to Eat

    new birch leaves
    photo by Marilylle Soveran

    Today I bring you a tribute to the engine of the life, something that if you’re like me, living in the Northern Hemisphere, you have been outside celebrating in recent days. The cherry trees are opening their blossoms, the lambs are cavorting on greening pastures, and everyone wants to be outside in shirtsleeves, taking in the bright sun.

    Photosynthesis!

    Mr Latimer’s bottle garden was planted 53 years ago and watered once in 1972. It thrives on sunlight alone, due to the balance of oxygen from bacteria (animals) and CO2 from plants exchanging moisture and nutrients. It’s a microcosm of our planet, which acquires nothing from outside our atmosphere but sunlight (well, the occasional meteorite, too) yet air and water circulate between our lungs and the green plants in a wonderful harmony. You can read more about this HERE.

    The light of the Sun is what makes this go. Here’s a simple diagram of the exchange.

    photosynthesis

    Some of you may remember the challenge of tracking the whole business in organic chemistry — you might remember it as being complicated, and chemically, it’s pretty amazing and intricate. But the way it works is a simple exchange, and because it works, we all get to eat! I don’t know about you, but I find this bloody AMAZING.

    Here, this is even simpler:

    See that second half of the equation? The sugar is the source of ALL THE FOOD WE EAT. Even if you are a carnivore, the animals you eat grew up eating plants. We are all eating sunlight, by virtue of the photosynthetic process. And yeah, we get to breathe the oxygen. Pretty convenient if you ask me.

    And then there’s the icing on the cake:

    It’s Beautiful:

    Star Magnolia

     

    How did you celebrate being alive today?

    Food Revolution Day May 19!

    Food Revolution Day is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues.

    Jamie Oliver’s foundation has created this event to inspire us all to take action to improve our food situation.

    All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone. read more at foodrevolutionday.org
     

    Celebrate the Bounty of the Garden!

    Alas, I am busy all day on the 19th, but I’ll keep celebrating in May AND June while the garden is lush and bountiful. My particular passion is to share my love of vegetables and how to enjoy them.

    We all “know” in our heads that we “should” eat more vegetables and less foods of the type that cause illness and obesity. Yet how much have we really changed our behavior? What if you were excited about vegetables, and knew you could prepare them in meals that you looked forward to?

    I meet people who don’t really enjoy cooking, or who haven’t developed some of the important skills you need to prepare fresh food well. I would love to share  some ideas and recipes and inspiration to help everyone make eating healthful vegetables a central part of their diet.

    So, tell me what you love, and hate, about veggies! And I’ll do my best to inspire you to try something new.

     

    Viva la Revolution!