I horrified my poor Nutrifit class by going into detail on mainstream farming practices in the US this week. Nobody wants to look at pictures of cows on growth hormone with infected udders, or see overfed chickens sick with organ failure. It’s not something anyone likes to think about. But the reality check is vital. We have become so completely detached from how our food reaches our plate and entrust our food regulation to government bodies, blindly presuming that “if it was that bad, it wouldn’t be legal”. But that’s not the case — and cigarettes are your prime example.

I think understanding how your food reaches your table is a major motivator when it comes to healthy eating. It’s one of the factors that helps you want to make a healthy decision. Nobody gets long term weight loss or health results unless they genuinely believe in the changes they are making and feel good about them. When healthy eating becomes a deliberate lifestyle philosophy rather than a “diet”, that’s when we really succeed. Think about it — you all have your own moral position on lies, bullying and violence, but what’s your moral position on food? If you don’t have one, now’s the time to think about it!

It’s easy to put your head in the sand over this issue. We fear that taking the moral high ground or “doing the right thing” will be inconvenient or expensive. I was worried I would become vegetarian. Already gluten and dairy free, I felt that would be an overly restrictive combination, so I winced when I slid ‘Food, Inc.’ into the DVD player.

But I actually found it liberating. Everyone draws their own line when it comes to food and this helped me draw mine. I didn’t become vegetarian, but I did start making much more ethical (from my perspective) decisions. They were more expensive, but I found ways round that with practice. I buy organic chicken for example, but choose thighs (which are cheaper) or stretch it with plant based sources of protein — for example quinoa, beans or nuts.

The really inconvenient part for me was takeout. On busy days, or just when I crave something different, it’s so nice to stop and pick something up. The problem was that not loving the ingredients or the food sources started to eat away at me.

I’m not going to lie, there are still occasions when I pick up vegetable fried rice from Wok Express. They actually stuff it with lots of crisp vegetables which is great and I get tahini on the side for some extra protein. But I’ve started making more and more “take out” at home. I played around with a recipe I found online last night and came up with this version of easy soy-ginger chicken. If you’re a Chinese takeout fan (but not such a fan of mystery ingredients or non-organic poultry) then try this!

Easy Soy-Ginger Chicken

Ingredients (Serves 4)

1lb chicken breast, preferably organic, chopped into bite-sized pieces

2 tbsps cornstarch, divided

1/3 Cup soy sauce (tamari if gluten free or coconut aminos)

2 tbsps honey or coconut nectar

2 garlic cloves, minced

Handful fresh cilantro, chopped

1 piece fresh ginger (about 2-inches), peeled and finely chopped

1 tbsp apple cider vinegar

1 teaspoon ground coriander

½ teaspoon ground black pepper

5 scallions, thinly sliced on the diagonal (more for garnish)

1 large head of broccoli, chopped and blanched or lightly steamed

2 tbsps light olive oil or safflower oil (high heat oil)

Directions

1. In a small pan whisk 1 tablespoon of corn starch with 2 tablespoons of water until smooth. Add soy sauce, honey, garlic, ginger, vinegar, coriander and pepper and bring to a boil over medium heat. Reduce to a simmer and cook until sauce thickens (about 5 minutes). Set to one side.

2. Combine chicken and remaining cornstarch, a pinch of salt and pepper in a Ziploc bag (or a shallow dish) and shake/toss until well coated.

3. Heat one tablespoon of light olive oil and 1 tablespoon of water in a wok (or large skillet) over medium-heat until sizzling. Add chicken and cook for approximately 6 minutes until cooked through. Remove from the pan and set to one side.

4. Add another tablespoon of oil and water to the wok (or skillet) and reheat. Add broccoli and stir-fry for 2 minutes, add scallions and stir-fry for another minute.

5. Finally add the chicken and sauce, lower the heat to low and toss until combined.

Serve with quinoa, brown rice or salad and top with more chopped scallions.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda