A long time ago, we had a clear, authentic and respectful relationship with food. We grew most of what we ate. We turned the soil, sowed the seeds, tended the young plants and harvested the crops. We watched the small miracle of soil, sun and seed in the production of a foodstuff. We ate when we were hungry (and stopped when we were full). It was simple back then: food was fuel, sustenance designed to nourish, energize and heal our bodies.
How times have changed.
Now, we’re confused by food, bombarded with conflicting (and constantly shifting) information about what to eat, how much to eat, even when to eat. The result: most of us have a confusing, sometimes stressful, frequently troubled relationship with food.
Don’t get me wrong: the right nutrition for your body type is vital. But even the most brilliant eating plan, “healthy” diet or weight loss regimen won’t work if you don’t follow it. And you won’t follow it, if you’re not addressing the underlying mental, emotional and even spiritual issues that drive eating.
Embodied eating, what some call “intuitive eating,” means you’re eating based on your body’s signals—not from sadness, or stress, or someone else’s idea of what’s best for you.
It means eating only when you’re hungry, not just because it happens to be dinner or someone said you should always (or never) eat breakfast.
And it means choosing foods that support your body, mind and emotions—not because you’ve read somewhere that gluten is bad and kale is good, but because you’ve learned to feel what works for you. Ultimately, it means freedom from guilt, anxiety, judgment and shame, and a return to authenticity and respect around eating.
Shake off all the rules and judgement, transform your relationship with food (and yourself), and get inspired by eating again: schedule a free nutrition and embodied eating consultation and find out just how free you can be.
About Lisa Turner. I’ve been smitten with food and health for as long as I can remember. My Southern grandmothers were my first culinary and nutrition instructors; I learned to cook in their sunny kitchens, and they taught me to value and respect food, well-being and the connection between the two. Most of the food came from our backyard: the beans and corn from the fields, tomatoes from my grandmother’s garden behind the kitchen, eggs from the chicken pen, and baskets of blackberries and pecans gathered by my small cousins and me. Inspired by the magic of growing plants, I read my first nutrition books, and took my first culinary arts classes. And then I spent the next four decades devouring information about health and nutrition, and being inspired by the deep and abiding magic of food….read more.