A couple of days ago I had a conversation with one of my friends about food. How did simple living apply to the kitchen, how did I choose ingredients and recipes. Honestly I don't think I ever thought about it before that. While talking about our food choices and what books/recipes I use a common thread emerged.
Michael Pollan sums up our philosophy about food : "Eat food. Mostly Plants. Not too much"
Why has eating become so confusing? Eating satisfies one of our primary needs just as breathing and sleeping. Why is it that it has become such a cause of concern? I believe that the large amount of choices available to us and the emergence of so many “food experts” are at the heart of this confusion.
Eat carbs, Don't eat carbs, ban red meat, no dairies, no sugar... Trends come and go and it becomes very confusing to know what is good for our health. I am not speaking of the restrictive diets imposed by a doctor, some conditions call for a restrictive diet but for most of us I believe the key word is portion control.
While living in Paris, I used to wonder how my friends ate the way they did and never put on weight. I am talking about eating butter, cream, chocolate and all sorts of pastry. Well they were careful about portion control, no processed foods and had a diversified diet. This article calls it the French paradox.
So how to simplify eating?
- Planning: I have a basic meal plan for every week (Soup, vegetarian, chicken, fish,red meat, ethnic and left-over night). I look for recipes, take stock of my pantry and make a shopping list. I'm not a big fan of grocery stores so I try to plan for two weeks worth of meals. I only go again if we need milk, eggs or produce but that's a quick trip. I found it to be an excellent way to eat better and spend less.
- Shopping: Simply by eating real food. Real foods are in, or very close, to their natural state. Foods grows and dies, it is not created in a factory. Food doesn’t need an ingredient label. Food doesn’t make health statements. Food rots, if it stays on a shelf for months on end it is not food. This simplifies tremendously your shopping.
- Cooking: I find the term “cooking from scratch” or calling this a cooking show hilarious. I never knew of any other way to cook than from scratch. Cooking doesn’t need to take hours nor require expert talents. We can all cook if we concentrate on using simple and tasty recipes. I learned cooking by watching my mom and grandma cooking. The fun of learning to eat right is getting in the kitchen and seeing what new flavor combinations work. My family can tell you about some crazy recipes I tried growing up, well they survived and my fear subsided.
- Recipes: My cooking books collection is not very large. My favorites are a traditional Algerian cooking book my mom gave me years ago, Everyday Food (I love that it is organized by season), The Art of Simple Food (Basic fool proof recipes and tips for organizing your kitchen and pantry), Love Soups and my latest purchase Feeding the Whole Family. On my wish list I have these two titles. I try to keep my collection to a minimum and borrow many titles from the library. I sometimes go here and here to find inspiration.
- Tools: I used to believe that buying the right kind of kitchen equipment would make me a good cook. Once I started down the path of simplification and de-cluttering, a necessary stop was my kitchen cupboards. Not that I had a lot of things but still I thought too many utensils were there and hardly ever used. I put most of them in a box and stored it in the basement. After a while and noticing that I never went looking for tools,I donated it to the goodwill store. Once I read this, I was able to reduce even more.
As in all other areas of our lives, simplifying our eating comes with reclaiming our rights to eat simple, healthy and in reasonable quantities.





