Keep it Simple! (aka Eating 101)

Amidst the onslaught of often-conflicting information and misinformation about what we should eat or not eat, it is easy to give up and just eat whatever is convenient and reasonably tasty. Who can we trust? The FDA is losing credibility with many of us, the "experts" dish out all kinds of conflicting advice, we are inundated with advertorials and infomercials, and label information on food items is confusing and often incomplete. It seems that the public has been duped into thinking that good nutrition is complicated, healthy eating is expensive and time-consuming, and cooking is difficult. But it doesn't have to be!


So what is the solution?


Rather than dissecting the "nutrient value" of a meal or food in terms of calories, trans-fats, vitamins, protein, sodium, fiber, cholesterol, etc., let's look at the food itself. Is it actually food? Do you recognize what it is made of, or where it comes from?  Is it from a plant, animal, or a chemistry lab?  If it comes in a can, bottle, package, box, or tray, it has a label. Read it. If you

can't pronounce or don't know what an ingredient is, look it up. Wikipedia is a great resource. You may be shocked at what you discover.


The easiest way to bypass the confusion is straightforward. Prepare your own food. From scratch. See if you can make a meal without opening a can or package or bottle, without nuking anything, and without using any pre-prepared sauces or other "time-savers". You can do it. I can help.


The path to improved health has only a few basic rules: EAT REAL FOOD. NOT TOO MUCH. MOSTLY PLANTS. Prepare and cook it yourself, from scratch. The right (inexpensive) tools and some basic hands-on instruction make it quick and easy. I'm available for consultation, private culinary instruction in your home, educational grocery shopping excursions, home cooking parties, culinary demonstrations for groups, and hands-on cooking classes at Medici's in Manoa School of Music & the Arts in Manoa Marketplace, Honolulu. I'd love to hear from you!


Live deliciously,

Rebecca