In this corner, nutritious but bland, fibrous but tasteless, hailing all the way from your local farmer’s market…it’s green. It’s healthy…CELERY!
And in the other corner, filling but fattening, satiating but engorging, from the Mexican joint around the corner…it’s plump. It’s comforting…BURRITO!
Let’s Get Ready to Rummmblllle!
I was on my way to work the other day and passed a huge Taco Del Mar billboard. A giant burrito jumped out at me from the sign, in all its ooey, gooey glory – spicy chicken, tangy pico de gallo, fluffy Mexican rice, all of it brought together in one big symphony by melty, gooey cheesy goodness.
And in big letters next to this image that made my arteries scream in delightful pain: “Because celery tastes like celery.”
Hm. Anyone in their right mind would of course choose this handsome blasphemous ode to Mexican cuisine over stringy, bland celery, right?
The more I ate it, the more I craved it
It was not long ago – maybe about 6 years – that I basked in the glories of fast food almost daily. I could down a Whopper, medium fries, and Coke in about twenty minutes. I could gobble up a Mexican Pizza, two chicken soft tacos, Mexi-fries, and a Sprite in just as much time.
The more I ate it, the more I craved it. The more my mouth would water when I saw billboards like this one.
Now, I see this billboard, and the choice isn’t as obvious as it would have been back then – burrito or celery?
Okay, I’d be lying if I said that my preferences are leaning heavily in the celery’s corner of the ring. Yes, if I were stuck on a desserted island and had a stalk of celery and a juicy burrito in front of me, it would probably take about 0.2 seconds for me to reach for the burrito.
But on some days, in the real world and not in some hypothetical Gilligan’s Island/Lost scenario, I would actually choose the celery.
Case in point: My husband and I were watching the Super Bowl. What goes hand-in-hand with Super Bowl viewing? Salty snacks! Did I go buy a bag of potato chips? Nope! I made kale chips!
That’s right, people, KALE chips. A lot of you are probably saying, “What the f**k is kale?”
Often used simply as a garnish, kale is a dark leafy green, high in vitamins and minerals such as vitamins K and C, manganese, and calcium, and is a great source of fiber and antioxidants. Tough when raw, great when steamed, and even greater when baked with some kosher salt sprinkled on top.
Ask that girl from 6 years ago, whose idea of a vegetable was a french fry, and she’d tell you she’d rather eat foot fungus than something like kale chips. No thank you, I’m not “granola” like that, she’d say.
Your Preferences Just Might Change
Okay, so what’s my point? My point is that your preferences change, your tastes change as you become more adjusted to eating “real” food. Real food has nutrients, vitamins, and minerals in it. Real food has protein, fiber, and water in it.
The stuff on that billboard may look like real food, may smell like real food, but when it comes down to it, it’s just not real food. The highly processed, overly-saturated-fat-laden foods from fast food joints and the inner aisles of your grocery stores are empty calories. Through all the processing, the foods have been stripped of much of their nutritional value.
I’m in the middle of a book called Integrative Nutrition by Joshua Rosenthal, founder of the largest nutrition school in the country. He describes it like this: Your body tells you “I’m hungry. I need nutritients.” So you reach for the burrito. You eat the burrito. Your stomach is full, but your body is still lacking the nutrients it craved. So it tells you it needs more nutrients by sending you the craving signal. So you reach for the burrito again. But it’s still not giving your body the nutrients it needs. So you reach for it again. And again. And again.
Your body is screaming for nutrients, but you’re feeding it with nutrient-deficient foods.
As I began incorporating real food into my life, I began enjoying things I never would have before – the tartness of plain yogurt, the natural sweetness of carrots, the roughness of real, whole oats, and yes, the crisp stringiness of celery.
Give it a shot – try adding some real food to your life. I think you’ll find down the road that kale – and even celery – shouldn’t be dismissed so quickly.
And, because I know some of you will ask, here is my recipe for kale chips, slightly modified from a recipe on the Integrative Nutrition website:
1 to 2 bunches of kale
extra virgin olive oil
Preheat oven to 425 degrees
Remove kale from the thick part of the stalk, leaving the leaves in big pieces.
Place a little bit of olive oil in a bowl, dip your fingers in it, and rub a light coat of oil on both sides of each leaf.
Place in single layer on baking sheet and bake for 4-5 minutes or until it starts to turn a bit brown.
Turn leaves over and bake for another 4-5 minutes. Keep a close eye on it because it burns very quickly!
Sprinkle lightly with salt and any other seasoning your heart desires! (Cayenne, cumin, curry powder, or just pepper would do nicely. May favorite is just plain old salt.)
This makes for a nice, crispy, slighly salty, and healthy snack! I think you’ll be pleasantly surprised.