Need energy? Cook and Eat Genius Food!
So many people come to see me feeling in a slump, they have no energy, they are experiencing brain fog, and they feel overwhelmed with where to start on their recovery to health. Energy, via your metabolism, is linked to many variables, so I always recommend my clients see a really good doctor, preferably a Naturopath trained in nutrition and whole foods, for a thorough blood, metabolic, and endocrine workup. That is not work I can do and it is critical you know the status of these markers in your health. My work can contribute to the significant betterment of your metabolism through lymphatic and brain function, so doing both--seeing me and seeing the doctor--is necessary to tackle that slump.
There is one variable, however, you can control pretty well and that is your NUTRITION. I am reading "Genius Foods: Become Smarter, Healthier, and Happier, While Protecting Your Brain For Life." Reading the book I realize I have cooked and eaten this way for decades. All of the "genius foods" recommended in the book have been a part of my regular nutrition for years, especially olive oil, avocados, and deep, dark, chocolate. I was a professional chef most of my life, focusing on catering, and my meals were renowned for their nutrition, flavor, and presentation, so it is a simple step for me to introduce to you here, GENIUS FOOD through my cooking. This will be the beginning of a series of posts and articles that will encourage you to get your primary nutrition from Mother Earth, Herself, with some added skill in the kitchen, with the wisdom from Max Lugavere's book, Genius Foods. Buy the book from your LOCAL bookstore--those local folks need the business.
Today, I am going to show you my lunch, which could be my dinner, or breakfast, for that matter. It is my habit to frequent my local farmer's market every Saturday morning for the most local, fresh, produce possible. All of the food in these photos here today was grown within 10 miles of my house. I also have an awesome local lady where I buy my eggs. She takes good care of her chickens, feeds them organic produce scraps and organic feed and does not feed them any soy, which my body does not digest. She also charges me a price I can afford (not the $8 the vendors want at the farmer's market).
I made myself a salad of radish greens, those wonderful leafy tops from the bunch of radishes that most people just toss out. Not me! Those greens are loaded with fiber and nutrition and they taste fantastic with some zing from the bitters with avocado, beets I prepared myself (not from a can), and I dressed it with an organic extra virgin olive oil and a drizzle of balsamic vinegar. These are all genius foods--the beets being a bit off that list because the root vegetables do have more carbohydrate, but they are also rich in essential nutrients so I'm not splitting hairs over the beets. They are nutritious, wholesome, and delicious. If I had thought about it, I would have sprinkled a few walnut or hazelnut pieces over the top since most of my salads always have a seed, like pumpkin or sunflower, and a nut.
For my main course, I sautéd yellow onion and shallot in my cast iron skillet, tossed in some dried Mediterranean herbs (oregano, rosemary, thyme, savory), broke up some grass fed ground beef over the onion mixture, and cooked that over medium heat for a few minutes. Meanwhile, I pulled off pieces of kale leaves from the tougher stems and tossed those all on top. I set a well washed medium egg, in the shell, right into the center to steam and set the timer for six minutes. When the timer went off I took out the egg. The food was ready to eat!
It was a very satisfying lunch and I know my brain and digestive system was happy because I ate free of gluten, I used high quality digestible fat from the avocado, olive oil, and beef, and I consumed a variety of fiber through the produce.
Get the book, start reading it, and follow along here and we can chat back and forth about your questions.
Take good care of yourself!