This month of June has been continual change. From trips out of town to friends taking new jobs to continually decreasing pants sizes, it’s been one thing after another. For many of these things, I guess it’s really been more of a culmination, in which wheels that have been in motion, things have been coming, in these last few weeks finally have. It’s exciting. It’s terrifying. It’s something we’ll talk more about next week (along with a big announcement! stay tuned!).
But meanwhile, let’s talk about another kind of change, a specific one that’s been happening in my kitchen and could happen in yours: buckwheat flour.
Because, thing is, it’s not just June that’s been change for me; it’s 2010, which over the last six months has brought one new realization after another. What started with the removal of refined sugars and flours in a new year’s resolution led to the reading of labels and analyzing of ingredient lists, avoiding things I couldn’t pronounce or recognize in favor of more whole foods like blueberries, eggs, butter, milk, grass-fed meat. I watched Food, Inc. (thanks, Kendra!). I read The Maker’s Diet. I gave up white bread and chose sprouted grains. I started drinking kombucha (Whole Foods, are you listening? please start carrying it again!). Along the way, I also started taking cod liver oil and a probiotic.
The changes all felt pretty natural, like I was just taking care of my body in new ways, and while I have been eating very well and working out only two or three times a week, I’ve lost twelve pounds, without even meaning to. It’s crazy.
And really, the only change that ever felt difficult at all was probably the earliest one: removing white all-purpose flour and white sugar from my baking. Read more…
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