Green Living Through Organic Intelligence

by

 

Living green virtually applies to all areas of our existence, with the root of this effort lying in our concerns for good health.  With the status of our health the driving concern for smart living, it naturally follows that we should work to protect the environment and our food sources.  Just as the neglect and abuse of our bodies has been a gradual process, so will a turnaround in bad habits to reverse this situation be gradual also.

I found an interesting article on organic intelligence, which promotes teaching children how to live smart.  Written by Lloyd Glauberman, Ph.D., a clinical psychologist, this writing first acknowledges the slow moving pandemic of obesity, especially in children, and its medical consequences.  The author admonishes that this problem needs to be solved literally at the beginning of life.  Dr. Glauberman explains how infants respond to internal cues, such as hunger, by crying when needing to be fed and turning the head away when satiated.  However, as we age, we are bombarded with so much external stimulation that our internal cues become desensitized and amnesic.

With the incorporation of organic intelligence modeling starting at the preschool level, we can teach children to recognize and label internal cues.  A curriculum that teaches and reinforces nutritional value, food quality versus quantity and the need to maintain a healthy body weight and image can be introduced in all academic curricula.  Parents can reinforce these concepts at home through conversation and in family participation in snack selection and meal planning and preparation.

Organic intelligence is a simple concept to understand.  It is based on a theory of “mindfulness” as opposed to “mindlessness”.  As a foundation for a “healthy personal ecology”, organic intelligence teaches us to live green, be green.

Make Green Diets Appetizing

by

We all realize the importance of a healthy diet.  Nevertheless, we often find it difficult to incorporate “green” diets into our lives because face it—that plate of salad and skinless chicken breast does not look as appetizing as that juicy burger with the melted cheese and other topping on that huge toasted bun.

With a little research and creativity, it is possible to prepare “green” food that appears appetizing, and most importantly, tastes good.  A great place to start is with recipes influenced by Asian, Latino and Mediterranean cuisine.  Try planning a meal with the vegetables as the centerpiece. And then add meat.  Avoid just boiling vegetables and pay attention to enhancing the flavor of these items by adding seasonings and color with the use of varieties of peppers.  Also be mindful that the serving size of vegetables and whole grains should be larger than the serving of meat. 

When planning meals, purchase fresh and lean cuts of meat.  Incorporate heart-healthy seafood into your diet.  Learn healthy cooking techniques and avoid frying meats and seafood as much as possible.  If you grill meat, avoid over-charring as this cooking method releases toxins Try marinating meats with seasonings and juices to enhance the flavor.  Be mindful that the reduction of the use of salt goes a long way to improve the heart.

 

During your time browsing online, pay attention to the many websites available with healthy recipes and cooking tips, along with meal planners.  While shopping, take advantage of the newsletters and meal planners available in most grocery stores. 

 

Summertime, with its bounty of fresh fruits and vegetables, is a great time to experiment with “green” dieting.  This is an excellent opportunity to reduce our carbon footprint.  Let’s live green, be green.