I know, you might be thinking, I’ve gone way over the woo-woo bandwagon by saying this, but the energy in your kitchen can make you fat.
In the years I’ve been a Nutritionist and an Acupuncturist, I’ve had a number of patients who all confessed to having a kitchen that was completely disorganized or even feared going in there. In the past, I was hired to go in to do an analysis and noticed that certain things like oils and spices were in the opposite space they should be. This sounds pretty basic, but when you factor that it will slow us down and increase our cooking time, we’ll be less likely to cook in there. Which means? Take-out or delivery. And let’s face it, when was the last time you ordered in something other than sushi that didn’t increase your waist line.
KITCHEN FENG SHUI
Believe it or not, kitchen feng shui, or in other words, kitchen organization is huge in the success of any plan. For example, do you eat off of chipped plates? If so, according to feng shui this is bad juju. So think like the French, make it an experience, eat off something a little fancy and heck, maybe even bust out the China. And if opening up your cabinets becomes a mission to figure out what’s in there, or you have a bunch of mystery spices in little plastic baggies, consider taking a day out to reorganize. Because when you do, you’ll create better energy in the kitchen and you’ll be more tempted to go in there and create something nourishing and beautiful.
CONSIDER A FRIDGE MAKEOVER
Many of what we have stored in the depths of our kitchen are foods that we might not even realize are actually stacking on the weight. Open your fridge for example and ask yourself, do you need THAT many jars of condiments? Likely it’s taking up tons of energetic space that can be otherwise used for healthier options. But what if you do buy fresh and it goes bad? Maybe you just need a system or plan so that you can easily prep and feed your face in a jiffy. For example:
Carrots & Celery: Yes, they go limp eventually but to keep them nice and crispy, wrap a damp paper towel around them to keep them fresh.
Fresh Parsley, Basil & Cilantro: If you’re like most people, you probably use what you need and then the rest gets brown and soggy. To avoid this, clip the bottoms and like a bouquet, put them in a small jar of water and cover the rest with a bag to secure the top. This will make sure that it stays fresher, longer.
Fresh Chives, Thyme & Rosemary: Wrap these loosely in plastic wrap and place them in the warmest area of your fridge (generally this can be on one of the compartments of your fridge door). But whatever you do, don’t wrap them tightly because it will prevent the herbs from breathing properly and cause them to mold prematurely. to avoid the herbs from being in contact with plastic, wrapping them first with a sheet of paper towel is best.
Kale & Collards: Throw these in a Ziploc bag and a paper towel. Suck out all the air and zip it shut. This will ensure no moisture gets in and if it does, it will be reabsorbed in the paper towel.
So before you jump on any health regime (including detoxing), consider looking in your fridge to see if you’re set to win or fail. If your kitchen overwhelms you or if you have rotting food in the fridge, then take a day out to really get set up. Why? Because it’s integral to your health and getting your shit together.
So now I want to hear from you:
What are your kitchen organization tips?
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