Facing a busy schedule, but in the interest of setting a joyful tone for the day, I reserved half an hour this morning to get a batch of ginger-yam scones into the oven.
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What’s the goal on which you’re working? What could you accomplish toward that goal if you gave it everything you’ve got for five days? You’re full, but you feel an ancient impulse telling you to forage for more food. You can avoid a lot of surplus calories if you bridge the gap between full and not hungry without more food. The heart of eating with intentionality is evaluating every single impulse to eat by asking, “Am I really hungry?” No? Then the follow-up question is, “Why do I want to eat?” Try this exercise: Drop in at a Chinese buffet at the height of the lunch rush. Take a quick visual survey of the first 10 adults you see. Notice how many of them are overweight. What we choose to eat is ultimately a reflection of what we value. If you want the experience of eating fine ingredients that have been prepared with care and attention, it’s going to cost you something. Restaurant portions are out of control, but you don’t have to eat everything they serve you. When the server lays a super-sized meal on the table, make up your mind to take half of it
I came up with this recipe and made it for the first time this morning. I’ve only eaten one of them, but I’m ready to call this an “instant classic,” a candidate for my scone hall of fame. (Start with the basic scone recipe and instructions.) Image: Suat Eman / FreeDigitalPhotos.net Ingredients 1 batch of blueberry scones Instructions In a cozy Galveston weekend house, combine all ingredients in no big hurry. Later, walk on the beach for an hour. Follow with nap if desired. Last Saturday I took part in a workshop at Studio NiaMoves called “Exploring Mindful Eating.” Personal chef and food consultant Adam Miles talked about how human beings develop issues with food, and what we can do about |
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