So I love to cook and I enjoy trying new types of food. According to some online quizzes, I’m about 62 percent foodie — not a hardcore foodie but a budding one that knows a little bit about the kitchen and mixing flavors.
Depending on who you ask, the term foodie has different meanings, from one who has discriminate tastes in food to someone who just loves to eat. From those definitions, it comes across as either snobby or greedy.
I don’t consider foodies either. I see cooking as an art form and the numerous things you can do to food is fascinating. When visiting a new city, I enjoy trying that region’s typical fare.
But what is a foodie to do when she wants to improve her health? We automatically assume that transitioning to a healthier diet equates to bland and less filling food.
It’s possible to strike a balance. It can be tricky, though, because a lot of ethnic foods and new trends, such as fusion, can rack up in calories, fat, salt, cholesterol or sugar. That’s when you use your sensibilities.
If you’re a curious gourmet, limit the number of times you eat out and watch the portions. Savor the food so that you can appreciate it, rather than scarf it down mindlessly.
At home, know your way around the kitchen, so that you can use unprocessed whole foods, herbs, spices and light sauces to keep flavor and comfort in your dishes. For recipes, there are plenty of food bloggers out there. Try www.foodiegoeshealthy.com to start.
Most importantly, while it’s perfectly fine to value the art of cooking and the abundance of flavor choices, we must also remember that we eat to live, not live to eat.