IS THIS THE MOST SATISFYING DESSERT YOU CAN EAT?
We very often overlook one of the most basic gifts of existence - the pleasure and satisfaction that can be found in the eating experience. When you eat what you really want (what your body needs vs. what the ego wants you to have - cue salads) in an environment that is inviting, the pleasure stakes shoot up and create a powerful force in helping you feel satisfied and content. By providing this experience for yourself, you will find that it takes much less food to decide you've had "enough".
When it comes to intuitive eating, the first step is to begin to listen to your own body. The first question to ask yourself is, are you hungry from your stomach or your head. This is really important, because there are times when we are surrounded by images of delicious food, and become tempted to eat, even if we aren’t physically hungry. By becoming more aware of our eating habits we begin to engage with our body, and start to become more in-tune with our eating habits.
It is important to mention, that by becoming more in-tune with our hunger patterns, we begin to understand what it is our body really wants, whether that is a chocolate bar, or an apple. The key here is to not have guilt. Overtime guilt can become mentally and also physically draining on the body. It is better to allow yourself to eat freely without restrictions, if you choose to indulge once in a while, do so without fear or complexity. Call a truce and stop the food fight. Give yourself unconditional permission to eat the foods you want, just work with balance.
When eating, it is important to take your time. By doing so you are giving yourself the space to respect your fullness. For the brain, it takes 20min to register that our stomach is full, so keeping this in mind as you eat, might help you to slow down the consumption of your food.
Eating should be enjoyable and we should always work towards what makes us feel satisfied. Very often we fill ourselves very quickly, hardly taking into consideration the flavours and textures that we are consuming. Slow down and begin to build a positive relationship with food, understanding each delicacy of every mouthful. Seriously, you’ll start to enjoy food so much better.
Using food as an emotional tool can be very common. If this is the case for you, take a new approach and ask yourself, what am I feeding? Find a new trigger point, and ask yourself how you can change this habit. If you want to stay in control, try pressing your thumb and index finger together, repeating, “I am calm and in control”. Just watch that urge to stuff your face - or as I like to put it - eat your emotions -quickly fade away.
The premise of my Raw Key Lime Pie is to balance the four key textures. With flavours, we primarily look to balance sweet, salt, bitter, sour and umami but I love working with textures too.
Sweet, salty, crunchy and soft is a magical combination and one I believe to be most satisfying. There’s no studies in this, I purely go on the pleasure it gives me, and the feedback I’ve had from others!
Another example is with a thai style noodle salad and dressing including peanut butter and peanuts (salty and crunchy), tamari (salty), honey (sweet), noodles (soft) and raw veg (crunchy), for a tantalising dish.
Food pleasure is a combination of sensory factors (sensation) and caloric stimulation by the macronutrients (protein, carbohydrate, and fat). Aroma is important in food but not always the primary hedonic driver. I think of my food combination as a Dynamic Contrast, which plays a huge part in our senses and in turn, our food pleasure. Texture and taste contrasts have been widely researched, but this one works for us here at ROOTED LONDON.
Check out the recipe for this awesome dessert HERE.