Several
months ago, I received an email from a woman named Sherri about a women’s group
she was forming to support women in having a better relationship with food and our
bodies. We met for lunch, and I was immediately
struck with her humility and grace and her earnest passion for helping women.
Sherri
told me about her own
struggle with food and body image, and how her relationships with other
women had helped her heal. She wanted to
pay this forward by forming Wonder Women
Freedom, a faith-based movement of women inspiring women to have a loving,
mindful and peaceful relationship with food and our bodies.
I
could relate to Sherri’s story, having wrestled since my early teens with my
own obsession over food, weight and exercise.
During college, I existed on plain bagels, coffee with skim milk and artificial
sweetener, ‘light’ yogurt and bananas, brown rice, and fat-free ice cream. I exercised compulsively, hitting the gym
both morning and night, often doing multiple step-aerobics or kickboxing
classes back-to-back. And I wondered why
I never felt satisfied, why I still hated by body? Why my knuckles cracked and
bled?
It
took years for me to develop a healthy relationship with food and my body, one
that feels like a partnership. It would take a long time to tell the
whole story, but my healing began when I gave up ‘giving up.’ I stopped dieting, stopped avoiding certain
categories of food (fat, carbohydrates, and so on) and instead embraced a real
foods, moderate way of eating. When I
stopped obsessing, I finally felt at peace.
I’m
not perfect. I still find those critical
thoughts tapping me on the shoulder. But, I know how to deal with them—a walk,
yoga, talking with a friend, a supportive husband.
I
immediately offered to help Sherri, wanting to join with her in helping other
women find that same peace. About a
dozen women started meeting at my home once a month, first a cooking class and
then a wonderful potluck where we practiced mindful
eating. (One of the women described
the mindful eating experience as “like I just had a scalp massage!”) Last week, we gathered for another potluck
and to talk about debunking food myths.
We listed questions on the blackboard and then spent the next two hours
talking.
I’m
so honored to be supporting Sherri in her journey to help other women. It’s why McKenzie and I started Nourish in
the first place—to spread this message of eating real foods with the people you
love. And most of all, to be nice to
yourself.
In
the spirit of debunking food myths, I made this End-of-Summer Caprese Pasta
Salad for our potluck. Yes, you can eat
pasta and cheese! And do so with
abundant thankfulness.
Whole Wheat
Caprese Pasta Salad
This
is a super-easy pasta salad that makes good use of the last of the summer
produce. It can be served cold or at
room temperature. It will keep in the
refrigerator, covered, for 4 – 5 days, so it’s a great make-ahead meal.
Serves
8
1
pound whole wheat pasta (like fusilli or penne)
Zest
and juice of two lemons (about ¼ cup)
¼
cup extra virgin olive oil
Sea
salt, to taste
Pinch
of red pepper flakes
2
pints cherry tomatoes, tomatoes halved
1
red bell pepper, sliced or diced
8
ounce container fresh mozzarella (small mozzarella balls*)
5
ounces of spinach or arugula
¼
cup fresh basil, sliced
Bring
a large pot of water to a boil and add a good amount of sea salt or kosher
salt. Add the pasta and cook according
to package directions, until just done.
While
the pasta is cooking, add the lemon zest, juice, olive oil, sea salt and red
pepper flakes to a large bowl and whisk together. To the lemon dressing, add the halved cherry
tomatoes. (Cutting the tomatoes in half allows them to release some of their
juice, which adds to the sauce of the pasta salad). Add the sliced red bell pepper.
When
the pasta is done, add the hot pasta to the lemon dressing, tomatoes and red
bell pepper with about ¼ cup of the hot pasta water. The hot pasta water will slightly soften the
tomatoes and red peppers, and will release their flavors in the pasta. Stir together and then let cool to room
temperature.
Once
the pasta has cooled, add the fresh mozzarella, spinach or arugula, and fresh
basil and stir together until well-combined.
Taste and adjust any seasonings, if necessary.
Enjoy,
preferably with someone you love!
*If you can’t find small mozzarella balls,
just buy large balls and cut them into cubes.
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