What is it about eating that comforts us so?
How is it that certain Foods allow us permission to be sad, angry, bored, and lonely? Like a trustworthy friend that we turn to for unconditional comfort, sometimes Food = Love. It’s when this relationship gets dysfunctional that we need to stop hanging out with Foods.
We must evaluate: Does our Food just take, take, take, with no give whatsoever?
Does it selfishly steal nutrients that your body needs to flourish? In return does it only offer empty, addictive calories that sabotage and inflame your health? Does your food trick your brain and tell your body “I feel so good when I eat this. I need this. I can’t live without it!” This is where we must recognize the lie.
If your Food is not loving you with fiber, vitamins, minerals, good fats and protein, it’s not fulfilling it’s side of the relationship.
The Latin origin of the word ‘comfort’ is ‘strong’, or ‘strengthen’. If your food doesn’t do this, it’s time for a change! Ultimately, as with all relationships, it is our responsibility to surround ourselves with those that inspire, nourish, fulfill, and enhance and yes – strengthen – our lives! This is not always easy. Sometimes those needy relationships latch on to us and we just can’t shake them. This is especially true of Food.
It takes not only a perspective shift, but also disciplined actions that become habits over time. It takes dedication. It takes new thought. It takes courage. Decide today to love only the Food that loves you back. Live in a thriving body, Live INHealth!
Comforting Vegan Shepherd’s Pie
2 large sweet potatoes, peeled & cut into cubes
1/2 cup non dairy milk (coconut, rice, almond), or veggie stock
2 tablespoons olive oil
1 large onion
2 cups chopped baby bella mushrooms
2 cans black beans, drained & rinsed
2-3 cloves of garlic, minced
2 teaspoons minced fresh ginger
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 cup vegetable stock
2 cups, or 28 oz can of diced tomatoes with juices
Optional: chopped parsley or cilantro
Put potatoes to boil. (Alternatively, bake them whole, skins on, at 375 for 1 hour. Cool and remove skins.) When potatoes are soft, drain and cool. Spin together in a food processor or blender with the milk until smooth. Set aside. Preheat oven to 375. Saute the onion & mushrooms in the olive oil until the mushrooms release their liquid – about 5 minutes. Toss in the beans & spices. Saute for a minute or two more until the garlic begins to brown and the spices are fragrant. Deglaze your pan with the stock. Then pour in your tomatoes. Bring to a boil. Reduce heat, simmering until the liquid has reduced and thickened, 10-15 minutes. Stir occasionally. (If your tomatoes are canned, this may take up to 15 minutes.) Add in the parsley orcilantro if using. Pour the saute into the bottom of a 9×13 pan and top with the whipped sweet potatoes. (At this point, you can refrigerate for next day use – just add another 15 minutes baking time.) Bake 20-30 minutes until bubbly around the edges and heated through.
Non vegan option: Cottage Pie – trade mushrooms & beans for a pound of grass fed beef or ground turkey.