When I look at the various ways people eat, one of the first things I notice is that when you include or base your meals on whole grains, beans, fruits and vegetables, there is an infinity of things you can create. I myself have not eaten the exact same dinner twice in decades except for a few favorites that I intentionally repeat.
Seem like an exaggeration? It’s not! I Googled “how many edible vegetables are there?” Most sites I found such as Ask.com and wiki.answers just said “thousands” as in—too many to count. One website points out that there are over 4,000 varieties of tomatoes alone.
The point is that you will never run out of interesting and unique combinations of grains, veggies, fruits and beans. (Ask.com says over 400,000 varieties of beans) You’ll never run out of new ways to put foods together!
Just for comparison I checked how many types of animals for eating there are. Couldn’t find a definitive answer or even an estimate. Did find a lot of places where the discussion was mainly cows, pigs and lambs chickens, turkeys, plus dog, horse, guinea pig, rabbit, squirrels, buffalo, elk, deer and I’m sure there are others. But the fact that I can pretty much list them out here should tell you something. There are quite a few more edible fish and sea life and that extends the list of choices much further.
The different preparations and cooking methods also have to be considered as do the use of seasonings, spices and herbs which change the taste and presentation of food. (By the way, when I say “cook,” I’m really saying “food preparation”: and I include raw and fermented foods in “cooking.”)
No matter what kinds of food you are eating—meats, no-meats, vegetarian, vegan, etc.—eating a wide variety of foods made different ways has never been easier.
In the cooking game, the freedoms we have are enormous. One freedom is that we have fast shipping of foods from any part of the world. If it is winter in your hemisphere, you can get summer fruits and veggies from the other hemisphere. It’s right there in your food store.
The ability to procure foods from anywhere in the world seems so convenient. Except that it makes it so easy to ignore an important condition for healthy cooking:
There’s a lot of ways to look at balance. In the healthy cooking game, it means that you are choosing, preparing and eating food in the best possible way in order to fulfill your goals and purposes for eating.
That is a very broad statement, I know. But the concept of “balanced diet” or “balanced cooking” covers every aspect of this part of health and living. Balance is something to achieve no matter what kind of food you choose to eat. I will talk about balance more but for now I’m talking about choosing which of the gazillions of possible foods, combinations, seasonings and cooking methods should you use for “balance?”
Think about how things were less than 100 years ago. We could not easily get foods from other parts of the world. We did not go to SUPER markets to shop. Most people had their own garden, access to locally grown foods only at their market, and what was there to purchase was also in season.
If you lived in Minnesota and it was January, you didn’t see fresh pineapple in the market or growing outside in your garden. And if you did get hold of some tropical foods and eat them in Minnesota during the winter, you would have a harder time staying warm. Because tropical fruits balance the hot climates in which it grows. They make one cooler!
Why would you start eating foods that for the most part are in season and grow in your area or climate and forego the flown-in rambutan from Queensland? Because foods that grow in your area and in season are already naturally balanced for your environment! How much easier could it be to know what foods are generally in good balance with your climate where you are living?
Rambutan is a tropical fruit is native to Southeast Asia.
In the Healthy Cooking Game, we have the freedom of an international selection of foods at our fingertips and we have the challenge of balancing our food choices so we make the most of our ability to create the effect we desire with our meals.
More to follow.