Eating healthy is a trendy topic and has been for the last decade. But what is the right way to do it? Eating healthier if often connected with losing weight, a common misconception. Nevertheless, nutritionists come up with one diet, program or product after another that suggest you to eat less, to not eat carbon hydrates or sugar anymore, eat more proteins or just chew on a carrot and a bit of lettuce. But is this really the key for eating healthier? I don’t think so! Therefore, I did a little research into what is and will give you some insight into some alternative lifestyles concerning ‘eating healthy’ today.
A lifestyle that has been developing for the past few years is mindful-eating. This is a method based on the principle of mindfulness where you learn how to deal with your eating habits differently. It is not about what you eat, it is about how and why you eat. You do this by bringing more attention to your food; from flavours, to colours, to feelings of satisfaction and being full. By doing this, you break through patters and routines such as finishing your plate while you actually already have had enough. One can practice this at home or join one of the many available workshops throughout the country. True believers of this principle claim that you learn how to make better choices, eat less and enjoy food more! For more information, check out the website of the ‘Center for mindful eating’: http://www.tcme.org/
Another lifestyle that caught my attention is not yet defined by a name but more by the principle of ‘cooking without packs, bags and cans’. This principle all evolves around going back to basics; cooking without using packs, bags or cans to make a meal, soup or sauce. This ‘returning to the roots’ cooking has evolved from the fact that easy-help packages, bags and cans for cooking often contain too much salt, sugar, colour agents or other nutrients that are not healthy. Back in the day, when people were cooking without these fancy products, problems such as obesity and overconsumption of salt hardly existed. But since cooking has become a difficult and time consuming activity in our modern day society several individuals and organisations are tying to change this attitude for the health of our society. As an example, check out the website of Karin Luiten, the author of the book ‘Koken met Karin: zonder pakjes en zakjes’, for more information and recipes: http://www.kokenmetkarin.nl/home/index.html (unfortunately only in Dutch).
And for the real cook fanatics, who are interested in learning more about a different way of healthy cooking, get ready for a cressperience. The innovative Dutch company ‘Koppert Cress BV’has changed the way of cooking for many professional and amateur chefs around the world, as they use cresses and micro-vegetables to create amazing flavours.
Cresses and micro-vegetables are sprouts that are rich of vitamins A, C and minerals such as calcium and iron. Due to this company, many have begun to understand the value of these small plants and flowers as they contain the same nutritional values as normal vegetables. Recipes, articles and places for workshops can be found on the following website: http://koppertcress.com/
Are you convinced or inspired by any of these lifestyles? Let us know!