Venus TV- how being an intuitive foodie works. With Doris Romano
“You get to make the decision as to which you make your food, to become part of your body. This relationship between the seasons, food, and your body… It’s intimate. It’s vital. And it profoundly affects your well-being.”
~ Doris Romano
As Venus- the planet of wellbeing, of home and health, of sensuality, earthy desires, appetites and female powers continues to be a focus, it’s time- beyond time- to uncover the goddess.
so startling questions may appear for all of us… Why do I love food so much? Where is my relationship going? What am I truly hungry for?
Here in the UK we have a popular TV show called “Come Dine With Me” – Australia has it too. Do you, across the pond?
On the show, 4 people compete for £1000 prize money by creating a home-cooked meal for the other contestants. They judge each other on menu, taste, ambience and hospitality. The highest scorer across the board, wins. more info here.
What does this have to do with my beautiful special guest today, Doris Romano? Simply this: When I was chosen to compete in Come Dine With Me, the producers were interested in mainly one aspect to show: the intuitive way I deal with food. This is Venus TV- the Food- Goddess at work.
At the TV interview in my home, I explained how I loved to cook to music or with laughter; how I often ask the angels for help if I’m stuck for time or ideas, and how it’s only logical that fresh food made with loving hands is so much more nourishing than food made when worried or hurried (or worse- picked up factory-processed, then “dinged”).
The TV producers eyes lit up, and they looked at each other like, ”Ooh yeah, we’ve got a woo-woo here! Great TV!” and bang, I was cast.
Six months later, it’s a blessing to find this is what Doris Romano knows. It’s part of the elegant mystery that surrounds her, which she affectionately dubs, her Food Journey. I resonated with Doris through her blog, specifically her poem, “Ode to Kale”. Do read “Ode to Kale” if you love fresh food! You’ll never look at broccoli the same way again!
I knew I couldn’t let the chance slip of learning more, and sharing with you, her beautifully clear way of being a Food Goddess, one of her delicious recipes, and an intro to her Food Journey. Enjoy!
In Doris’ words: “Most of the meals I eat tell my story about food. I believe that we need to feed ourselves food that is as close to the source as possible – foods that are in season and that have undergone little to no processing or chemical treatment.
When we feed ourselves, we also ingest the essence of a food – how it was grown, harvested, stored, transported, cooked, and assembled. Even the attitude of the person cooking our food affects its quality. When a food retains its original integrity, its life force remains vital and vibrant, and allows us that connection to nature. For example, even though a potato and potato chips contain the same essential ingredient (potato), once the potato has been chopped, salted, fried, produced in mass quantity, and packaged in a factory by someone we don’t know, it has lost most of its life force. If we bake the potato in our oven, however, it still retains its original appearance, and every mouthful is warm, earthy, grounding, and satisfying.
Simple Salad Dressing:
1/4 cup cold-pressed extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
1/2 tsp raw honey or pure maple syrup1/4 tsp sea salt
1 head of romaine lettuce, chopped
1 mango, diced
1 avocado, diced
1 red bell pepper, diced
A big handful of spouts (sunflower and broccoli are my faves!)
2 big forkfuls of Karthein’s unpasteurized organic sauerkraut (optional but highly recommended)
Make salad dressing and toss with lettuce in a pretty salad bowl. Add mango, avocado, and bell pepper. Sprinkle with sprouts and sauerkraut. Lightly toss together. Serves 2-4.
This salad is spring in a bowl for me. By the time March rolls around, I am eagerly seeking out juicy sweet mangoes, crisp romaine lettuce, and creamy ripe avocados so that I can toss this together – a meal that allows me to feed myself in harmony with the seasons. Sometimes I even make it without the dressing – if you peel and chop the mangoes over the bowl, their juices drip nicely over the greens. The sauerkraut is a nice touch – and the salty flavour balances the sweetness from the fruit and creaminess of the avocado beautifully.
Do you know what is seasonal in your part of the world just now? Here’s some resources to find out!
Canada, UK & Ireland: Eat the Seasons
Australia: Seasonal Food Guide
(top picture with thanks to myjourneytolean.com)
Are you an Food Goddess- someone who prepares a meal with her intuition turned to “High”?
Does a special dish tell a chapter of your own “food story”?