Cooking For a Weekend Away

I came back from vacation on Friday and immediately I couldn’t wait to start eating more nourishing, healthy food. During my almost two weeks in London and Paris I ate “whatever” I wanted, which amounted to very few veggies and far too much sugar (especially in a deliciously boulangerie-filled Paris… Can anyone blame me?)

So although I had plans to come visit my mom on Saturday and stay Sunday, as well, I decided I’d pack my own food instead of continuing to eat “whatever.” I cooked a vegan sweet potato curry with a can of organic mixed beans I found on sale a month ago. The recipe was inspired by this Creamy Thai Sweet Potato Curry from Pinch of Yum.

I made salads, as well.

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I’ve recently enrolled in the introductory courses of the Natural Nutrition program from the Canadian School of Natural Nutrition. I have been curious about and interested in food and nutrition for almost as long as I can remember. I’ve had struggles with food for even longer. So overall this seemed like a good choice for me, especially since the entire program is offered online as a self-study course, where you can set your own pace.

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I’m learning a lot about the interaction between the environment and food supply (and the quality of that food supply) and also about the importance of eating a balanced diet that includes carbs, fats, protein, fibre and a host of micronutrients. I didn’t place enough importance on protein previously, having accepted vegan guru wisdom on the lack of necessity of protein.

The 900-plus page tome in the photo is the introductory text and it’s super accessible and interesting. There seems to be a large focus on how human behaviour and industry has affected the quality of our food supply and what we can do to make sure we stay healthy despite the many contaminants we face daily.

I’m still only at the beginning, so more thoughts to come. Leave a comment if you have any questions about the course that I might be able to answer!

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