You can turn life into art.
Not only when sculpting, drawing or interpreting.
Even when you talk, even when you move, when you do nothing or when you cook, everything can be made into art.
Flavour, taste, are the greatest forms of art.
A dish, not born out of hunger, but out of a desire to experiment with spices and ingredients combined for the first time (consciously), can become a true work of culinary art.
Failure in cooking is more likely than failure in artistic design. It may be the most complex art of all.
Some dishes are beautiful to see, but not healty for our metabolism.
In my life, speaking with many sports or body healt experts, I had define my personal concept of alimentation.
This could be define like Zona method or dissociated alimentation metod, I’m not sure.
I’m sure I had never read books about this argoments properly to have not influence to define alone my alimentation equilibrium.
I can say I had define it looking by progressive positive metabolism, heavy decrease in the right time, feeling better after any eat.
Travel is the protein of the mind.
When we travel to remote places, inhabited by people with languages and traditions that are new to us, where nature is different and offers the palate and sense of smell things never experienced before, we have the opportunity to nourish our minds, just like a muscle that regenerates its injuries with protein after training.
I was lucky enough to visit Japan, where sushi is at home.
I have been a guest in Thailand, Laos and Burma and it was in the latter countries, thunderstruck by the first tastes, that I realised what I wanted to eat for the rest of my days.
Unfortunately (and fortunately) what nature offers in Thailand, in Europe does not grow, not everything.
Thai cuisine does not include dairy products, no dairy cattle are raised in Thailand. Excluding the latter, combining ingredients incorrectly drastically reduces the probability factor.
Even salt is not a staple ingredient in Southeast Asian cuisine, again establishing it among the healthiest, and delicious I might add, in the world.
However, we can learn and export the concept of food from these places and transpose it to where we live, with the products that the surrounding nature offers, slowly eliminating bad eating habits and compensating them with new, healthier habits. This change can be achieved without giving up substance, let alone taste.
The admissibility of imperfection:
I personally prefer to have a good, hearty meal once a day, than to venture into multiple digestions, for which we do not have enough time, following meals that never satiate enough.
A good breakfast upon waking up suppresses hunger until the afternoon, when the feeling of hunger then begins to manifest itself, your body has already begun to feed on your reserves, operating a slimming action that becomes systematic on a daily basis.
At that moment, the meal, you can finally quench your hunger to the point of complete satiety, but in all likelihood not all the substances will be metabolised in the digestion, thus discarding many excesses in the food (such as lipids) in the only important digestive process of the day, since our body has already begun to get used to a healthy autotrophism.
My rules, my permissions:
In the end I put my food rules down on paper, by following them I will be happy, healthy and satiated forever.
