The benefits of all natural

Sunday, November 15, 2009


Not too long ago I became aware of just how sensitive the human body can be. Years ago I developed lactose intolerance and lost my gall bladder to a prescription medication. Since then my awareness for what I put into and onto my body has grown considerably. The lesson seems to be, as we as a society solve more of life's annoyances with new pills and products, often we aren't aware of the potential dangers we create at the same time. BPA anyone?

I no longer cook on Teflon coated pans (want to know why? Google "Teflon" and "safety concerns"). You won't find me eating ground beef... ever. Meat, in general, is not something I consume frequently, but if I have to, I prefer free-range, vegetarian-fed sources. I take my shoes off at the door so as not to track in the chemicals sprayed onto neighborhood lawns & ground into my home. And now I'm going one step further, making each and every meal I eat at home from scratch.

I was first inspired to begin this by a brief trip to South Korea back in September. The food there was amazing. So fresh, so good. When I returned home, it was obvious to my taste buds that my food here was laden with preservatives and "flavor-enhancing" chemicals. Here in the US we push the limits of what we consider food. Since when is it ok to have a carton of egg whites that will easily last 2-3 months? Nature makes THE BEST storage container for eggs, not some box manufacturer!

Since early September I've been cooking diligently from scratch. I can't go as far as growing my own vegetables (I have the brownest thumb known), but at least I know better now than I did what I'm putting into my body. I'm not always the best cook, but I get no complaints.

Homemade waffles (waffle-house style)

Homemade buttermilk biscuits

Want recipes? Let me know, maybe I'll start posting some of my better culinary adventures to share.

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