In the beginning of this challenge I felt easily annoyed. In my eyes the dogs were too hyper; our goldfish were swimming erratically; the cucumbers were strangling my tomato plants; the onions didn’t seem to be eager to come out and my husband took me out to a Chinese restaurant buffet with meat dishes that kicked my crankiness up a notch.
After taking a couple bites of my chicken, I realized that I am grieving for what I have lost long time ago. I love the taste of meat, the smell and texture and I actually hate broccoli…or other green stuff, even if it is soaked in BBQ sauce or not easy to identify (like my mother creatively tried when I was a kid).
Red meat, 30 years ago, was natural. There were no chemicals added, such as the cancer promoting sodium nitrite, to preserve and make months old gray meat appear fresh and red... or hormones for faster growth. The past years food manufactures focused their production much more on quantity at the expense of nutritional value of the meat and the well being of the animals.
These facts reminded me that I am not staying away from meat but from the chemical processing of the meat. This is not about proving myself that I am strong, resisting the temptations of delicious steaks, but it is about choosing and finding a natural way of nourishing myself and to deal and accept loss of fresh and natural meat straight from the farm next door...
Diner last night was an eye opener. Once I realized that it is okay to grief but also important to move on, I decided to appreciate my choice, including my overly enthusiastic grabbing on to everything cucumber plants, which are actually holding the fully loaded tomato plants up. No need for cages or stakes.
When we lose something we try to immediately replace it, to fill the void we are going into rebound mode. I guess, this is where we get disappointed and cranky. Vegetables and plant protein will never taste like meat but I am not brave enough to raise our own cattle or to hunt for our fresh meat (yet?) nor do we have enough money to buy organic meat. So I will have to learn to appreciate their taste and bring out their best qualities.
This morning I cut a cucumber in little cubes and added a hard boiled egg, a little vinegar, water and sugar…Delicious, low calorie, cooling and filling (protein of egg) breakfast…I am ready for week number 2.