It's our final day on the 28-day Real Food Challenge, did ya make it? For four weeks, you've received the daily emails: the discussions of traditional foods, of properly preparing the foods we consume to maximize nutrient density and now it's time to determine just how you'll use this challenge.
Will you expand upon what you've learned? Will you continue to focus on natural foods, prepared through time-honored traditions that maximized their nutritive value to your diet, or will you revert back to nutrition-less, prepackaged processed and refined foods?
For those of you who are committed to your journey, please read more about how you can get involved at Nourished Kitchen and if you'll miss the daily emails from the challenge, please consider subscribing to Nourished Kitchen RSS Feed. Moreover, in March I'll post easy video tutorials outlining the basic methods of preparing nourishing, traditional foods step-by-step and I'm inviting you to cook along with me.
Lastly, I'll leave you with some simple guidance to maximize what you've learned in the last four weeks. As always, thank you so very much for participating.
Day #28 Check List:
Your assignment for Day #28 is to determine just how you'll expand upon what you've learned here, but take these guidelines to heart.
- Stay Natural & Unrefined. Eat only natural, whole foods in their unrefined state.
- Avoid Modern, Processed Foods. Avoid processed, packaged, refined foods even those sold as "natural" foods. If you're great-great-great-great-great grandmother wouldn't recognize it, don't eat it.
- Sour, sprout or soak. If you eat grain, beans, legumes, nuts or seeds, make sure that you properly prepare them to maximize your body's ability to assimilate their nutrients.
- Love healthy fats. Enjoy wholesome, healthy, unrefined natural fats liberally - and especially on your vegetables.
- Brew mineral-rich stock. Make homemade, mineral-rich broth and stock weekly, and consume it daily.
- Eat grass-fed, pasture-raised and wild-caught. Eat meat, including offal, and make sure it's from a trusted source that relies on traditional methods of raising their animals: on fresh pasture.
- Keep dairy raw and fresh. If you eat dairy, keep it raw or, at the very least, make sure it comes from grass-fed animals and is not subject to ultra-high-temperature pasteurization.
- Get Your Good Bacteria. Consume naturally fermented, probiotic foods and beverages daily.
- Get involved. Grow your foodshed and give back to the community. Fight for farmers and consumers rights and against the industrialization of our food supply.
- Maximize nutrient density of your foods by preparing and consuming them with time-honored tradition.
Real food is a real challenge in the 21st century. Our life today is different compared to what it was before. But there is really no excuse that real food has to be real food. I may already be familiar with this challenge before but I'm still overwhelmed because while I'm doing my part promoting whole foods, there are a lot of companies and advertisers, even chefs working together to get your attention so you can buy their product that comes with a label. There are so many of them out there. Although I am not against other wholesome products (good quality natural yogurt, for instance - how many brands do we actually have?), the public still needs to be educated about the truth. Aside from this blog, I'm still finding some inspiration on where and how to start.
There are also some ingredients that I need to keep. For instance, I need to keep some all purpose flour at home so I could it to make some gnocchi until I could find a better alternative. Although they are available in health food stores, would you still buy it if you're on a real tight budget? Sometimes I have to compromise and use whatever ingredient I have at home. And sometimes it's not practical to buy a healthy product online when the shipping and handling is more expensive than the product itself. Use whatever you have in your own country and work from there. When it comes to real food, there's always the practice of moderation, balance and flexibility. It's not going to be perfect and I don't have to do it perfectly.
This challenge is just the beginning. I still have a lot of projects to do, posts to write and recipes to cook.
Hope you learned a lot from this challenge.
Love and light,