Several people have asked me personal questions about my health, lifestyle and routines lately. I am obviously no doctor, but my goal is to help where I can, and given the state of the world—and our country—it is becoming increasingly difficult to feel comfortable giving “advice” to people. All I can do is provide a map of what I’ve done and what I’ve been through, and hope that it resonates.
I’ve found myself in a position where I’m reaping the harvest from the seeds I planted three-ish years ago. A few things in particular have become apparent to me, and I’ll go deeper into the details of those things in the Mind/Body/Spirit section of this newsletter.
Mind, Body Spirit
Mind
Our mindset around how we interact with and alchemize stress and stressors in our environment is crucial. Something I learned when I got sober is that (and I’ve gone into this adnauseam in previous newsletters) we have the ability to build new neural pathways with habit building and dedication. There seems to be discourse happening online about the philosophies surrounding discipline vs motivation, skinnytok and E.D. culture is on the rise, and all of this is happening in a time of resource (namely food) insecurity.
All of this said, I think it’s important to emphasize the importance of physical health, endurance, and thoughtfulness in times where healthcare is also quite precarious. This healthcare system is not set up to help people prevent disease, it is set up to treat symptoms and exploit people. The more work we put into ourselves, and the more support we can give each other—from friends to family to community—the more successful we will be in preventing unnecessary escalations in diagnoses such as heart disease and metabolic dysfunction, which are killing people at a higher rate than any other disease in the country (and even more specifically, Black Americans and Black American women.)
Now that I’m in my second year of studies at the Culinary Institute of America, and given my primary focus is the intersection of cultural gastronomy and nutrition, I would be remiss if I did not speak to this truth.
With the knowledge that everyone has an opinion, and wading through the misinformation thrown around by podcast bros and the wellness industry—one thing remains true: we must be better at, and prioritize, taking care of ourselves.
How can you shift your mindset around the stress in your environment? Something as simple as preparing meals throughout the week may be helpful for some, others will invariably need more community support and access. This is where knowing where and when to ask for or give support is crucial, and we can only do that if we are prioritizing our health.
Regardless of the noise, we must stay focused on the task at hand. We only have one body, it’s our avatar for our ride on this floating rock while we’re here. It is up to us to treat it with respect. When we enter into this mindset, not only will our self-trust grow and solidify, but so will our capacity to help others.
Body
The body is constantly striving for homeostasis. I am at a point in my health journey where I am going into a state of maintenance. What this looks like for me will inevitably be different than what it may look like for you. As I’ve caveated before (since that seems to be a thing we all must do now due to the bean soup epidemic), take what works, ignore the rest.
Eating a diet that consists of 90% whole foods (things that are not processed/are very minimally processed)
Getting more protein than is recommended (1 gram per pound of my bodyweight)
Walking outside a few times a day (this doesn’t spike hunger hormones, and it helps with maintaining appropriate circadian rhythms)
Doing hot yoga (for strength and mobility)
Getting (trying to get) enough sleep
Drinking more water
As a now 35+ yr old woman, it’s important that I take care of my muscles (which is why my next phase will inevitably be to move to 2-3 days a week of resistance training), and that I’m eating enough to fuel my body so that I may recover adequately. The older we get, the more our hormones start to act wacky. My goal isn’t to live forever, and it’s not to be an olympic athlete—what I’m going for is quality of life. We’re all moving in the same direction, and I’d like to enjoy this ride for as long as possible. The sooner we start the better.
Steven: I sit still when I can and that began to help slow down my thoughts. I’ve also committed to restarting therapy so I’m excited for that.
What is your favorite piece of media currently?
I recently came across this extended TikTok (yay for bite size long form content) about a super rare species of fish that lives in a cave in Death Valley. It’s about evolution, politics, humans terraforming deserts. Got me interested in learning more. https://www.tiktok.com/t/ZP8APAVe9/
What has been preoccupying your mind the most recently?
As you are well aware, the future. At times it seems precarious, however I’ve been embracing the uncertainty.
Share a recipe:
I’m not a big cooking person. But recently I made lentil soup.
Lentils (I had black lentils. Not sure if the type matters)
Veggie Broth
Sautéd some potatoes, carrots, onion, and garlic
Salt, pepper, cumin, dried basil
Initially intended to be veggie but added in ground beef to my left overs.
T: What is something you’d like to add to your daily routine?
I’d like to get back to daily reading. I go through periods where I’ll do some heavy reading and then drop it for months.
T: What do you do to feel most connected to your body?
S: Working out. Cliche I know. But I’m currently working on endurance which has been challenging to say the least. My typical workout involves short high bursts of energy. This month it’s been about mind and body connection—Focusing my energy into slowed and controlled movement over an extended period.
T: What is something you want but are afraid of?
S: I really want to start my own creative studio. Growing up I knew I wanted to be a “creative”. It started with wanting to be a fashion designer, then an artist, architect, furniture designer—the list goes on. There’s so many things I’m afraid of, a lot of them, naturally, revolve around money. My Taurus tendencies tend to dictate this. However, what I’m most afraid of is that pursuing all these interests could leave the impression that I lack focus. My life is design and it only makes sense that would want to create the world around me.
T: What are you pretending not to know?
S: Cooking. I tell everyone I don’t know how to cook. Granted I wouldn’t consider myself some sort of culinary genius but I can read instructions and have good instincts when it comes to my personal taste (food wise)
T: What is inspiring you to create right now?
S: Decorating my room. It’s making me think a lot about interiors which has led me to designing my own bed frame, headboard, and potentially a stool? I might even paint something. I’ve been dragging a giant blank canvas from my last 2 apartments
T: Seeing as we bonded over fragrance and took several classes as the Institute of Art and Olfaction together, I think it would be cool to prompt you with something special. Olfactory writing has always been so evocative and holds a special place in my heart as an elevated form of creative writing. Could you write a scent profile for your favorite fragrance at the moment?
S: “Have you ever met a guy and wondered what might happened? Thought about the possibilities and asked yourself “what if?”
Britney’s iconic line from her “Curious” commercial came to mind. While the fragrance themselves are vastly different the essence remains the same. It is for those who are desired—left wanting more. Criollo is sexy, intimate, and edible. I think of Tom Ford and his subtle displays of sex—black sheer stockings, a plunging neckline on an otherwise simple business suite, perhaps a tasteful booty cleavage. It is for the girls who aren’t limited by choice because they can have it all.
A mesmerizing cloud of sweet honey, fruit, and dark chocolate follows you, leaving any passerby wanting more —perhaps a taste?
Since I first came across it this past summer I immediately knew it would become a part of my permanent collection. Criollo breaks the rules of typical gourmands. It is mix of contradictions: dark, warm, intimate, fruity. Truly mesmerizing.
All of Steven’s work and socials can be found through his personal site, here.
My mom was kind enough to send me her recipe for red beans and rice. It’s a nutritious, high protein meal that is tasty, affordable, and can stretch throughout the week. These are her words, and her exact instructions. Enjoy✨
Red beans (16oz, NOT Kidney beans)
Beef Polska, Kielbasa & Smoked sausage
Andouille sausage (get this from butcher, you only need one)
All fresh ingredients preferred:
Fresh bay leaf (1-3)
Oregano, sage ,thyme
Vidalia Sweet Onion (one large)
Green bell pepper (one large)
Yellow wax chili pepper
Jalapeño
Mushrooms (optional)
Half garlic bulb OR chopped garlic
Chicken, bouillon or chicken broth
“You’re going to simmer the beans one hour in water that covers them about an inch or two. Then add all of your fresh ingredients with 1 can of chicken broth. Slow cook for an hour then add all of your meats for another hour. The red beans will burst so the broth will come a little creamy. You can add one stick of butter if you’d like it richer. Only basmati rice will do!”
Pebbles
The holidays are always a strange time, but this year is hitting different. People are really struggling right now—mass layoffs, a the government shut down (which has led to food and healthcare insecurity), plus a litany of other embarrassing actions and consequences. All that said, here is a short list of resources in LA County for those in need, and anyone who may be in a position to pass these links around or give back to communities directly (which I highly recommend if you are privileged enough to have even a small surplus of resources.)
can't wait to make your mom's red beans and rice! thank you! sorry Popeyes!