1. Enjoy every bite you eat. Don’t stuff something down your throat that you don’t really like the taste of–that you don’t really have a hankering for–just because it’s mealtime or you’re hungry or it’s sitting in front of you. It’s okay to feel hungry once in a while, as you wait for the food you really want. Most of us go through life snacking whenever our stomachs get a little grumbly. Let yourself feel hungry before a meal. It’ll wake you up! You’ll enjoy it more.
2. Drink lots of water. Good for every part of you.
3. Eat cookies and potato chips if you feel like it, but enjoy them. Eat a handful, not a bagful.
4. Satchel said avoid fried meats. I’d say avoid all meat, or try to go easy on it. Bad for the animal, bad for the planet, bad for your body, bad for your soul.
5. Never ever go to McDonalds or any other fast food restaurant, unless you need to use their toilet. Bad for the planet, bad for every part of you.
6. Enjoy rich foods, like buttery, cheesy savory pastries, but have that be a small part of your meal, and eat a big salad with it, or a big bowl of soup. Fill up on fruits and vegetables.
7. Satchel said “jangle gently as you walk,” which I love. Do it every day! Go for a walk, or a run, or jump around your living room. Get your heart beating, and your blood flowing.
I guess that’s it, for now. Sorry to get all preachy on you. But it’s all stuff everybody knows anyway, right? Duh.
Anyway, in the interest of loading up on vegetables, which is part of tenet number 6, let me tell you about these two salads. I make a salad almost every night, but I rarely talk about them because they’re gone before I can make a record of their existence.
These two seemed notable, though. The first had royal trumpet mushrooms. These had become a questing food for me ever since my friend Neil told me about them. Neil’s in Germany, and he called them “king trumpet.” I think the version we have in America is called “royal trumpet.” Either way, I found them, by accident, in a local market. The same market that had fiddleheads. It’s a magical market! I decided to keep it simple, this first time, so I sauteed them with rosemary and a bit of garlic, olive oil and balsamic. Then I put them on a salad withspinach and arugula, and added a handful of chopped hazelnuts. And that was it! They were delicious. They became lovely and crispy. I’ll definitely be having these again. The second had bright green asparagus, bright green castelvetrano olives, capers, almonds and a little goat cheese. Simple and green and crunchy.