• The Art of Eating Simply

    Assumptions & Givens about Food Choices Proven through Practice

    Fundamentals of Eating Simply

    The Fundamentals include the following topics:


    A. Optimal to Sub-optimal Food Production Choices

    B. Sourcing

    C. Preparing

    D. Storing

    E. Sharing/Community

    A. Optimal to Sub-optimal Food Production Choices
    Eating Simply requires making choices about the quality of food production we choose for our table and tummy. Food production choices range from most optimal (#1 below) to least desirable (#5) and are roughly categorized as follows:
    1. Edible Whole Raw, Wild/Naturally Raised Heritage Foods in fertile environments (e.g. wild salmon, free range grass-fed/finished beef, berries in season, etc.) and any of these foods further cultured/fermented into still live enzyme active, natural foodstuffs (e.g. sauerkraut, yogurt, cheese, etc.);
    2. Non-heritage, Edible Whole Raw Foods cultivated in equally and/or less optimal environments as above;
    3. Any foods from the above two categories of edible Whole foods that are then cooked at temperatures high enough to break chemical bonds and destroy natural enzymes;
    4. All additional categories of Whole, cooked foods – defined by being inedible in their raw state, e.g. legumes, etc.
    5. All non-Whole, commercially processed foodstuffs derived from any above category whereby the food has been molested by shelf-stable sterilization/pasteurization (typically whereby all natural nutrition has been industrially degraded in order to achieve growing profits in large scale commercial enterprises).

    We focus only on the most optimal choice (#1 above) of Edible Whole Raw foods for sourcing advice...

    B. Sourcing


    Sourcing is where we get our Edible Whole Raw foods. Our best choices are:

    • Self
    • Friends
    • Farmer's Markets
    • Trusted Local Grocers, Butchers, Mongers
    • Local Organic Food Co-ops

    Ideally it's self and/or friends...


    For Whole Raw Foods, we're growing some (or perhaps all) of our own food in rich soils, practicing animal husbandry, ranching, or even just having two chickens in our backyard for eggs.


    Knowing someone else who does these weird, back to the land things can also suffice, and is often an easier way to source wholesome foods – because we avoid doing all of the work!


    In urban environments it's possible to grow wholesome foods even in our own apartment, such as in containers on a balcony.


    Reality check...


    For most of us and our friends, growing our own food is just not likely to happen, ever. We must find others outside our social circles who can and will grow and produce food for us and do it well – those whom we trust regarding quality, safety and consistency. The best of these situations lead us to farmer's markets.


    Farmer's markets...


    Farmer's markets have the added advantages of bringing us fresh items in season, AND the variety of foods most in tune with the local terroir where we're living, or at least within a reasonably close proximity to it.


    Farmer's markets also bring other intangibles of gaining deeper knowledge about foods, expanded networks for sourcing a greater variety of quality foods and, if we open ourselves up to them, community.


    Go local...


    If self-grown, finding friends or farmer's markets are not an option for us, then we have to find reputable local, wholesome food purveyors who source their provisions from such good farmers and other primary producers we can't find or directly access easily.


    Quality is often best when local purveyors are known as "organic" vendors, or as those who practice organic but are just not registered as such (due to incredible expense and administrative burden). We know these folks as they offer up heritage breeds and wild comestible options we're unlikely to find in any mainstream commercial store or national chain. At the very least, we want vendors who exclude GMO and all otherwise corrupted foodstuffs while sustaining a minimum level of quality regarding their provisions.


    The best food purveyors are often small scale artisans – these folks well know exactly what is wholesome, natural animal and plant breeds and what it takes to produce and deliver them. In many instances such folks join together or take benefit from a local food Co-op, where the focus on foods is always to source the most fresh, local and high quality raw provisions with all the good time needed to present them that way.


    If we can't have a knowledgeable conversation about wholesome food with the folks handling our food, then we're in the wrong place!

    The following topics are too extensive and variable regarding client specific needs and details, therefore guidance and opinions are best achieved through direct consultation with rob@purestvitality.com.


    C. Preparing

    D. Storing

    E. Sharing/Community


    Learn how to source, prepare and enjoy Eating Simply with Rob!

    Sign up for a consultation

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