At one time my dream was to become a professional golfer and all that came with it. My travels, worked out, and thoughts were all about golf. I planned my life and living and dating around that dream. I had a certain height, weight, a regimen to cross train and practice, with a soft flexible vision of how my life would unfold from income to girlfriend to family. For various reasons I could not accomplish that dream and had to turn to the reality goal of making a living. I did not find a new dream in sports and ended up, because of my background to turning to an industry with much different habits with the goal of being a successful Chef.
|workouts add a touch of ginger to carrot juice|
I am setting out to make my living based on the discipline of being an athlete while adding the creative work from food and beverage used in becoming a Chef. As I test various elements that work to combine an active life as an amateur sportsman with food that sustains the activity, I add a routine and objectivity which are key, including the nutritionally rich food that will keep this slowly transforming body in shape.
In the beginning, my new routine started with a daily floor mat workout. While I suppose it showed effort, it became clear early on, I was naive. To make a Chef lifestyle change and break into being even simplest of amateur athletes, way more discipline was involved, and that same kind of discipline that goes inot conditioning will be key to this transformational success. First I have to burn more weight left from another lifestyle. I added cross training in swimming, running, hitting golf balls, biking, riding a horse and other various sports. But soon after that it was evident that lifestyle and diet play a bigger role. My food and beverage are key. Why work out, then put on weight as I crossed back into the lifestyle and recipes of me as a former renegade Chef ? For a complete 'make into' I have to push harder and into a new regimen, as the Chef lifestyle laughingly usurps the sports discipline that I had as a golfer. Add a new dream and purpose and what was at first reluctant nod has become accepting a willing positive change.
Sustainable food whether as fuel, as fashion, as health, as taste has to have purpose. It should be delicious, look fantastically inviting and be efficient for the body. It should be affordable and have an ingrain sense of passion in recipe. With my new quest, I have picked up at least fifty small and large books on plant based eating as my focus is plant based for Sustainable Living. To date what I have gleaned is that plant base will offer me Sustainable Food. Now to design plant based food for a much more active body with a much longer term future than it did when it was not plant based in the sustainable mode.
So this is my quest. Good luck in your own. Hopefully you will see the valuable components in sustainable food based on plant based living. More to share tomorrow.....The Vegetable Alchemist.