The discussion on food addiction continued last week as group leaders shared the skinny on FAT. Although a moderate amount of dietary fat from healthy (mostly plant-based) sources is essential, processed food companies once again have capitalized on our biological predisposition towards this energy-dense nutrient. Did you know that there is something in food marketing called "The Bliss Point?" Read on to find out what that is...
Photo Credit: New York Times
The Bliss Point is a term used to describe the perfect blend of fat, sugar and salt, guaranteed to make a snack irresistible to our primitively-programmed taste buds. (Remember: as hunters and gatherers, the instinct to seek out the highest fat, highest sugar food sources in nature helped us survive food scarcity... who could have guessed those same instincts would work against us in the age of processed-food-abundance?)
So, how do we avoid the pitfalls our modern food system has stacked against us? Eat more fresh food!
On a hot summer afternoon, our Green Gazpacho recipe, made rich and creamy with heart-healthy avocado makes a refreshing, light lunch, a creative side dish for dinner, or even a zippy dressing or sauce to drizzled on salads or fish.
Green Gazpacho Soup
Serves - 4
- 1 ½ lbs. cucumbers, peeled and chopped
- 1 cup spinach
- 1 green bell pepper, seeds removed
- 8 basil leaves
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- 1 green onion, green tops only
- 1 ripe avocado
- Juice of 1 lemon
- 2 ice cubes
- Salt to taste
Directions: Put all ingredients into the vitamix blender. Begin on the lowest setting and increase to high. Blend for one minute. Taste for seasoning. Chill for 20 minutes. Serve cold and enjoy.