It won’t surprise you, but I don’t do dry January. Nor do I do diets. I reign myself in, become a little more pragmatic and try and restore balance by eating a little lighter but still in normal amounts. Or rather, I start eating normal amounts. Replacing sour cream with yogurt. Eating more fish and less meat. A bit more salad. Lots of avocados. Frying less, although still a little. Lighter Brighter cooking is what I shall call it. It is all about being aware that every little bit makes a difference but not killing the enjoyment of it. Food is sustenance and a source of great pleasure. The key to health is home cooking, moderation and exercise. And good sleep.
With diets, I think a lot of people feel better not because they have cut out a food group (don’t get me started), but because they have started paying attention to what they eat, and what they cook. One very big thing is cutting out processed food. Some go from not cooking at all to eating predominantly home cooked food. I bet that if you speak to a lot of very successful dieters, you will discover that they transitioned from not really thinking about what they ate to being a lot more considerate about what they cooked, and eating less processed food. They almost certainly exercised a lot more.
The reality (certainly for me) is that even when you think about what you cook (and I do a lot), it doesn’t mean that you are necessarily eating well. But when you do think about it from a health perspective, and start to feel the benefits of Lighter Brighter cooking, when you can see exactly what you are eating, not through a film in a plastic tray spinning around in a microwave, but because you have cooked it and see just how much of everything has gone in, that is empowering. When you cook, you can also adapt your recipes to make them lighter and no less delicious.
Enter salmon tacos. I am lucky that I live near a great fishmonger (and I have a great butcher too). Last Saturday I went late and there was not much left, but there was some lovely salmon. I did two things with it it, a teriyaki (a simple combination of 50ml soy sauce & 50 ml mirin with 1 tsp of honey, reduced by half over a medium heat, and then used to glaze a just-cooked piece of salmon, delicious) and also some lovely light salmon tacos. Continue reading