The first rule in Food Rules is simply to eat food. Pollan qualifies this by saying that he considers food to be "real food" and not "industrial novelties". We shouldn't eat anything derived from ingredients normal people wouldn't keep in their refrigerator or pantry. As the other rules in the rest of this section go on to qualify in more detail what is meant by "real food", I consider week one the baseline week. This week will establish dietary norms and habits, the better to derive differentiation in the way I approach shopping, dining out, snacking and so on.
Habits learned from previous approaches to eating that I have retained include shopping as much as possible around the edges of the market with brief forays down certain aisles. I pick up veggies for my weekly quinoa addiction (broccoli, spinach, shiitakes), tea (always tea, never coffee, with Silk soy milk creamer and agave nectar), waistline friendly soups for lunches, 2% fat Kraft singles for my husband, and Laughing Cow Lite wedges for me.
Gelson's, the local high end yup-mart, has figs in season (not in season in Los Angeles), grapes, and lots of exotic produce surely in season only in the Southern Hemisphere or some remote tropical isle. Later in the week, these items and what's already in the pantry will be supplemented by protein purchased the day of use. Meals cooked at home will be augmented by meals out, or actually, really vice versa. You can't see back in the back a four tray high pile of sushi rolls from Gelson's Japanese deli counter and one Wolfgang Puck Ceasar salad, ready to toss.
No comments:
Post a Comment