I’ve been thinking a lot this week about intuition. Merriam Webster defines it as “quick and ready insight,” “immediate apprehension or cognition,” and “the power or faculty of attaining to direct knowledge or cognition without evident rational thought and inference.” The gist, I think, is that it’s a kind of understanding that presents itself before rationalization kicks in.
Intuition has been on my mind in the context of my nutrition coaching work. In the last few weeks, many clients have expressed to me what other clients in the past have shared, too—that they have a gut feeling about something that’s going on with their bodies, which may or may not be getting validation from healthcare practitioners or clinical investigation.
I’m not a doctor, and it’s not my job to take guesses at the cause, but it is very much my job to listen, to take whatever physical manifestations are showing up seriously, and to assure my clients that, if they feel or sense that something is awry, then they’re probably right—even if the origins are multifaceted, psychosomatically mediated, or otherwise difficult to pinpoint. It’s also my job to help them find ease, peace, and nourishment with food, so that eating doesn’t become (or remain) a source of additional stress.
As I was working to gently assure my folks of their “quick and ready insight,” I got to thinking about how I relate to my own sense of intuition. I used to have faith in it—in my instincts, gut feelings, hunches—but I’ve been much less assured lately. Part of this may be the humility of growing a little older and realizing that one can be wrong, often, and that things are never really as black-and-white or self-evident as they might seem at first.
Part of it has to do with my anxiety, which is better these days, but still an ongoing challenge. It’s difficult to trust in one’s own quick and ready insights when paranoia, overthinking, and painful indecision over small choices are a part of everyday life.
Lately, though, I’ve received some small but significant reminders that I have a sense of intuition and it is trustworthy and sound. It may be more difficult for me to hear it than it is for some others—I’m an over-thinker by nature—but it’s there. And, when I tune in, it usually steers me toward honest and authentic choices, actions, and words.
I’m working to foster and connect more deeply with my intuition in daily meditation practice, in yoga class (closing my eyes while I’m practicing has been a big part of this), and I’m even hoping to pick a mantra or two that might serve as guideposts. I haven’t come up with anything yet, but if anyone has a suggestion, I’d welcome it. My intention isn’t to turn off intellect or ration so much as to understand that beneath my conscious thought is a force that can guide me honestly and wisely, and to take thanks for its safekeeping.
On that note, welcome to December! Can’t believe it’s here. Some wonderful recipe sightings this week, including great choices for vegan entertaining, and an interesting collection of article links. Enjoy.
In spite of my cravings for all things warm and bready and soupy right now, I’m loving Lindsey’s crispy, textured, refreshing brussels sprouts, honeycrisp, and cabbage slaw with spicy almond butter sauce. What a perfect winter salad.
Hosting a holiday party? These hoisin glazed vegan meatballs are a perfect, protein-packed appetizer. I love the earthy base of walnuts and tempeh.
Another winter salad, this one featuring tender wedges of roasted kabocha, crispy fennel, creamy avocado, and sweet maple-glazed pecans. Yum.
I know what’ll I’ll be making to satisfy my next comfort food craving: Jeanine’s creamy white bean shells with broccoli. Bonus points for being wholesome as well as cozy and filling.
I’ve never tried butternut squash in a crumble, crisp, or pie, but I’m really intrigued by winter squash dessert recipes, and Tessa’s apple butternut squash crisp looks like an excellent place to start.
1. I know I’ve posted a lot of articles and essays on the theme of “I didn’t seek help for my eating disorder, because I didn’t think it was ‘serious’ enough to warrant treatment,” but I’ll keep doing it, because this message is so important. So many men and women suffer quietly with disordered eating because they don’t think they’re sick enough to seek help, or because they’ve internalized a socialized, media-reinforced image of what someone with an eating disorder looks like.
This article is a competitive runner’s reflection on coming to terms with the fact that she had the female athlete triad (amenorrhea, energy deficit, bone density loss), in spite of the fact that she could pass for “normal” or “healthy” even at the worst of her restrictive periods.
It’s a reminder that eating disorders can quietly wreak their havoc regardless of how a person presents outwardly. And, speaking of intuition, a powerful story of finally listening to an inner voice that was crying out for help and support.
2. An interesting interview that touches on how the public’s relationship with science is changing. The upshot is that scientists are coming to understand that they need to emerge from their proverbial “ivory tower,” engaging in open dialog with a public that no longer accepts their authority on faith.
3. Joel Kahn, a vegan cardiologist, elucidates new evidence linking mouthwash use to hypertension and possibly to an increased susceptibility to type II diabetes.
The correlation is to do with mouthwash’s interruption of oral production of nitric oxide; nitric oxide helps to increase blood flow and reduce the likelihood of blood clotting, which is beneficial for cardiac health and circulation. According to Kahn, you can increase nitric oxide production through careful chewing of food and avoidance of antiseptic mouthwash, unless it’s been prescribed for a short period of time by a medical professional.
4. Thanksgiving has come and gone, but I like Julia Belluz’s words about the importance of placing holiday meals into a reasonable perspective.
There’s a lot of alarmist messaging out there about holiday dining, which is natural, given the abundance of social gatherings at this time of year. But the truth is that a few holiday indulgences are perfectly fine, so long as healthful eating patterns are in place. Belluz interviews a few nutrition experts, including Marion Nestle, and their words affirm what dietetics students like me are taught all the time: it’s the big picture that counts.
5. Finally, The New York Times has republished a heartening and—I think—inspiring essay about the value of renewal (mapping restorative periods and rest onto the work day) as a means of working more productively and effectively.
Speaking of that, wishing you renewal and proper self-care as you head into the first full week of this busy month. I’ll be back tomorrow with a seasonal and crowd-pleasing salad recipe.
A week ago, I wrote about bullet journaling and starting new tasks without expectations of permanence. I stuck with a very basic form of the journal through the week, and as I did I started to feel not only a sense of pleasure at having a new way to stay organized, but also the pleasurable experience of feeling as though I was reinhabiting an old self. It was the self who could accomplish ten tasks before noon, who rose with the sun and…
When people ask me why I’m vegan, the simplest answer I can give—and the one that I most often do give these days—is that veganism is my practice and expression of ahimsa. Ahimsa is an animating principle in several Eastern religions, including Jainism, Hinduism, and Buddhism. Sometimes it’s translated as nonviolence, sometimes as “doing no harm.” It’s often simply translated to “compassion.” Compassion is a central value in my life, something I aspire to access and practice even when it isn’t easy. Lately…
I got a lot of good advice while I was a post-bacc student. Some of it took a while to settle in, either because I needed to overcome some initial resistance in order to see its truth, or because I couldn’t grasp what had been offered without hindsight to help me. Some if it hit me immediately and changed how I saw things. An example of the latter is something my friend Erin said to me one day over coffee. I’d just wrapped…
I might as well call this “weekend reading, express edition!” I’m buried under deadlines tonight, so this one has to be short and sweet, friends. Here are the recipes and reads that have my attention this week. My idea of heaven: Sherrie’s avocado toast with cilantro lime cashew cream. I’ve got a taco/tortilla recipe coming up this week, but in the meantime, check out these awesome lentil tacos with tomato radish salsa. Substitute cashew cream or soy yogurt for the creme fraiche in this…