Short thoughts:

There was an anti-inflammatory nutrition class offered this past weekend and I went to it. The class itself scared me into wanting to drink more water. It also makes me want to take a larger scale nutrition class. I think with my new mindset, I might be more receptive to it.

When I showed up, I saw someone I had met once before though in a different context. She was my current partner’s ex girlfriends sister. I’m not going to give out any real information, more or less an interaction that we had. After I sat down, she stated she had some health problems and she needed to find new avenues and that’s why she was there. For some reason, I didn’t feel the need to tell her why I was there, also there wasn’t really an opportunity to share this information. I just found it interesting, that being in this space, in the nutrition class, we need to validate our presence.

I was there for more complicated reasons, and I didn’t feel the need to share, or validate why I was there. When it came down to it, I was asked to go, and I felt like I needed to be there. I mean, I’m re-learning how to eat, and take care of my body.

Things I learned: New recipes, malnourished cells vs nourished cells, ways to incorporate turmeric into different dishes, that most of the nutritional value of veggies are in the skin, and also… prepping and more in line with the patience of prepping.

I don’t mean to brag but…

I’m an extremely good cook.

I’ve always loved cooking, but since watching Michael Polland’s documentary series on Netflix, I’ve tried to explore cooking in a new way. In the last year I’ve also bought several vegan cook books (okay 3) which have allowed me to explore a little bit outside of my comfort zone. I’ve worked really hard to make cooking more mindful and the result has inspired creative deliciousness.

I’ve been following vegan recipes, which have been more complex and over all so much more delicious. Cooking isn’t always simple, it is delicate, complex, meditative, and endures a lot of patience.

My relationship with food is changing. I can see it, and feel it. I do know that there is still a struggle, and that’s why I mentioned it in my past post. The struggle is there when I’m not following my intuition and passion. It’s there when I don’t recognize the present feelings.

But in the last few months I’ve been challenging myself in the kitchen. I’ve been working harder for the food I put into my body. I’ve been soaking cashews, letting dough rest, and baking vegetables in the oven in ways that I’d never tried before.

I don’t cook like this every day. But, I try a few days a week to explore something new.

What it’s done to help with this ED process: It slows down life, creates a more intentional vibe and process. Also, the slowing down piece creates a mind space that is less likely to be impulsive and compulsive.  It has helped me explore my intentional passion for food. I have developed more patience in the kitchen, which has allowed me to wait for things to be done cooking, and cool down enough to eat. I’ve also been able to access my creativity in a new way and try out new things. I’ve tapped into my curiosity and my desire for wanting to try new things just to see if I can do it.

I think it also has inspired a higher level of care of what I put into my body. I’m less and less interested in packaged foods, and more interested in making it. When I make it, I know exactly what I’m putting into my body, and I’ve worked for it. I feel more accomplished, and satisfied.