I oftentimes overhear friends and strangers talking about exercise in terms of number of calories burned. The thought being: you must have sweated off hundreds of calories during your boxing class, so it’s totally okay to indulge in a slice of chocolate cake when you get home—right? Not quite.
Before refrigerators, there was salting, spicing, smoking, pickling, and drying. Foods like milk and butter, were preserved and stored in cellars, wells, and cold streams. Meats were dried or smoked. Fruits and vegetables were pickled or fermented. Fast forward a few centuries to World War II: convenience foods and a burgeoning way of preserving (what we now know as processedÅ foods) gained popularity, as the military discovered inventive ways of feeding fighting soldiers.
When the winter weather is still decidedly chilly, there’s nothing more satisfying than snuggling on the couch with a bowl of comforting food and a pair of thermal socks. Soup is one of the meals that I make most regularly throughout the colder months and this super-simple and oh-so-comforting recipe is my new favorite. It’s fast and easy to make, and did I mention it’s vegan? BOOM.
Sometimes we can be found hovering over our laptop, chomping salad while finishing a proposal, or eating with a fork in one hand and a cell phone in the other. In a culture where it’s easy to stay plugged into work and social media 24/7, it’s easy to devour meals ravenously and swiftly without blinking an eye. While keeping up with work and current events is important, it doesn’t have to be at the expense of your health. If you often feel distracted and can’t remember the last time you sat down and truly savoured a meal, it may be time to hone and and focus on being intentionally present.