For this month’s last health focussed column, Spirit inspired me to write on cooking creatively. We’re often unaware of the vibrations put into foods and beverages when we’re preparing them, which are internalised by our bodies.
If we cook with love and positivity, the food benefits us holistically. We nourish body, mind and soul. It’s the same as when we give thanks, or say grace before eating to express gratitude for what we’ve received and are about to consume. Our food has to be infused with positive vibrations in order to stay healthy.
Years ago, my mother told me that “soul food” just means it’s cooked from the heart. Soulfully prepared meals must be healthy and help to improve blood pressure, blood sugar and cholesterol levels.
Previous generations’ recipes were based on vegetables, meats, poultry, fish, seafood, grains, legumes, fruits and edibles, which were seasonally available. Our Ancestors survived on what they hunted, caught, trapped, foraged and grew. From farm to table, whatever’s in season was prepared.
As a youth growing up, my dad hunted and fished. The family dug clams. We ate everything in season. Wild-caught fish and seafood have a distinct taste from farm-raised.
The mass production of consumables and accessibility of transporting products worldwide, have gotten us away from eating and drinking what’s offered during a particular time of year. In many ways, we don’t realise our bodies aren’t engineered to consume what’s out-of-season.
During autumn/winter months in northern climates, our bodies want to consume heavier foods. It’s as though internal clocks tell us to store up fat for colder temperatures like the animals – bears, chipmunks, deer and squirrels. Since we’re all made by the One Creator, it’s reasonable humans behave similarly.
In spring/summertime or in a tropical environment, we gravitate towards eating lighter meals. They’re easier to digest in warmer temperatures than weightier foods. With the elderly-ageing process, our digestive systems desire less.
When cooking, use ingredients in the kitchen and those grown in the yard. Listen to the innate inner self for creativity in preparing meals. Through Jah’s intuition, we create tantalising food combinations using spices and seasonings to naturally enhance a dish’s flavour.
Usage of fresh, organic produce is vital. Buying locally or regionally harvested ensures greater freshness and better quality than imported crops. Prices may be higher, but worth it.
Some staples for seasoning are garlic, ginger, red and sweet onions, scallions, seasoning and sweet peppers, turmeric, fresh ground black pepper, crushed red pepper, Himalayan pink or sea salt, thyme, stingy thyme, bay leaf, cinnamon, cloves, nutmeg, olive oil, curry powder, cilantro, parsley, apple cider vinegar and pear infused white balsamic vinegar. Other herbs, sauces or spices can be added.
Nuts and seeds – almonds, cashews, walnuts, and pepitas (pumpkin), sesame and sunflower seeds – are sources of protein. They’re available at Simply Natural by Yinka. Albert Lake’s Marketplace carries them and unusual grains (brown basmati rice, red couscous, multi-coloured quinoa and wild rice).
JW Proctor’s has plenty of fresh fruits and vegetables. Green Cuisine hydroponic lettuce. Tanglewood Organic Farm arugula, basil, cilantro, kale, lemongrass, mint and parsley. Locally grown tomatoes and spinach. French melons, grapefruit, green bananas, lemons, limes, papaya (pawpaw), plantains, pomegranates, carrots, cucumber, Dutch potatoes and pumpkin (calabash).
Best Buy East sells bruised sweet peppers at a lower price. Ashley’s & Sons has Maitake (Hen of the Woods) mushrooms and sweet mouth-watering locally grown honeydew melon.
Coconut milk is an elemental ingredient in certain recipes. Fresh picked from the tree is best. Tinned Thai Kitchen coconut milk has only guar gum as an additive. Reading labels of processed foods can eliminate artificial flavourings like monosodium glutamate (MSG), high salt and sugar content, food colourings and preservatives.
Oftentimes, my taste buds savour something delectable like Asian style sweet and sour soup or shrimp and mushrooms with baby Bok choy. Cooking creatively utilises our imagination to prepare delicious tasting dishes. Sometimes they turn out fantastic. Other times, the experiment didn’t go so well. Everything’s done with inventiveness. Creating our own recipes from epicurean delights we’ve tasted in culinary places is enjoyable.
Over the years, Anguilla’s food selection has expanded. Yet, more farmers are needed to produce local crops, providing food security for our community. When we eat healthily, our bodies are grateful for life-giving nourishment, and we can maintain wholesomeness and immunity against infirmity.
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Kay M Ferguson is a contributing columnist who uses a nom de plume, The Empress Extraordinaire. Her words encourage us to explore who we are, evolve as human-beings and transform our world. Link with Kay at anguillawriter@gmail.com.
