Soulful Foods

The first time I heard the term "soulful" foods it was used to describe soy.

The term was coined to describe the heart-healthy aspects of soy. To me, the idea digs deeper into my psyche and makes me truly ponder, what are soulful foods?

We can agree that nutrition is important, but food is more complex than a mix of vitamin this and vitamin that. Food is basic; it fills a primal need to survive. To be soulful, food must nourish body, mind and soul.

Body is the easiest to consider and often the hardest to comprehend. All those diets and tips that ring in the New Year become discordant by February. It is essential to "know thyself" when it come to foods that our best for our bodies. Yet there are some general words of wisdom that could apply to us all:

Eat Food Fresh
We recognize that food is at its height of nutritional impact fresh. Processing begins to deteriorate nutrients and by the time manufactures add preservatives, sugars and oils, it is no longer recognizable as food.

Avoid Bad "Non-foods"
This would include all those preservatives with names longer than a Spanish princess, high fructose corn syrup, high sodium content and non-hydrogenated fats.

Know Your Food
Ask about where your food comes from and how it was grown. Read labels and compare products. Look for the organic seal on the product, not on a sign or store bag.

Eat With the Season
This could also be referred to as variety. Our bodies do well with many nutrient sources.

Avoid Food Allergens
If you suspect you have a food allergy, have a professional verify it. Many people who shop at co-ops do so to find gluten-free or dairy-free foods.

It's Your Body, Your Choice
Just because your best friend raves about the latest fad diet that helped her lose weight does not mean it is good for you. Some people are avid vegetarians and some are committed omnivores. We tend to get opinionated about what we feed our bodies. If you have questions or concerns, consult a trusted professional and find someone who is open to understanding your observations.

Mind brings us to another level when considering food as soulful. We can be mindful of what we eat, how we eat and when we eat.

I once met a woman who looked fabulous–vibrant and joyful. She said she had changed her approach to eating by choosing to eat only spectacular food. Before biting into a convenience-store candy-bar she would ask herself, "What's so special about this?" She said by thinking of food in this way, she was able to stop a lot of her mindless eating.

We can tune into how we eat the same way. It is absolutely divine to go out with friends who love good food and want to share time with you. Don't bother with some chain restaurant where you are rushed in and rushed out. Pop the cork on a shared bottle of wine or steep a pot of jasmine tea. Sip. Converse. Order a nibble. Talk some more. Laugh. Order plates to share. Eat. Savor. Sit Back. Drink some water. Talk. Order dessert. Go home happy. Yes, it can be a long evening, but the first time you have a meal in this manner, you will crave more.

When you eat is another choice. My good friend who practices Chinese medicine proclaims, "Eat like an emperor in the morning and a pauper at night." Still, be mindful of your own schedule. Perhaps that adage works on the weekend; but pay more attention to when it is best for you to eat. As my children were growing up we often found our family eating dinner later and later. At first this bothered me until my daughter pointed out that she was glad we didn't eat fast food all the time like other kids in her activities. It is okay to have a unique schedule.

What would soulful foods be without soul? Sometimes referred to "comfort foods" these are the dishes or flavors or aromas that evoke an emotional, even divine connection. My good friend Sharon recently introduced me to her family friend Marla, who owns Caribbean Island Restaurant on the corner of 38th Street and Bloomington in Minneapolis. It was right after the holidays and comfort seemed to be on the menu for both of us that day. What an amazing experience, to share someone's soul-food. We ordered several dishes and shared, as Sharon explained the spices, the cooking styles and how family "back home" would eat the crab a certain way or how this particular rotti wrap was something the street vendors sell. I left feeling elated… and inspired. I scratched my plans for New Years and made a down-home menu of baked ham, twice baked potatoes and green bean casserole. Pretty tame for my adventurous palette, but comforting indeed.

My mother once said that Gramma Donna loved people with food. You could say food is love-it nourishes the body, mind and soul. So this month, think of loving ways to reconnect with food.

Charli Mills writes food related articles on behalf of Valley Natural Foods, a community-owned natural foods co-op in Burnsville. You can read more writing and recipes from Ms. Mills at http://charlim.gather.com/.

 TUSCAN SOUP
4 C. chicken broth
2-15oz cans of cannellini beans
2-14oz cans diced tomatoes, drained
2 carrots, peeled and chopped
4 cloves garlic, minced
1 large white onion, finely chopped
1 lb. chopped smoked turkey sausage, or any sausage
1 lb. kale, cleaned and chopped
3/4 tsp. each salt and pepper
1/2 C. grated Parmesan cheese

Combine first six ingredients. Simmer covered for 15 minutes. Add kale and sausage; Cook 10 minutes. Add salt and pepper. Sprinkle with Parmesan cheese. Makes 4 servings. Recipe from Faye Russell a member at Valley Natural Foods.

 Buttermilk Cornbread with Pepper Jack Cheese
1 C all purpose flour
1 C yellow cornmeal
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 C (packed) coarsely grated

Pepper Jack cheese
3/4 C buttermilk
2 large eggs
3 Tbsp pure maple syrup
1/4 C unsalted butter, melted

Preheat oven to 425_F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and maple syrup in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not over mix). Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack.

More recipes can be found at www.valleynaturalfoods.com

02/07/08