This week I got to try five inventive and delicious PTYD dishes that would've impressed me EVEN IF they weren’t locally-sourced, plant-based, gluten-free, and served in spiffy eco-friendly mason jars.
Since they were, I am particularly impressed and want to take a minute to brag about my own discerning standards by pointing out specific ways PTYD exceeds my expectations ;-D
1. All organic ingredients!
I’m probably preaching to the choir, but reducing exposure to hormones and pesticides really is better for us, the soil, and everything else that depends on it. Many of the folks I cook for have autoimmune & hormonal disorders, and avoiding such chemicals helps give our back-logged bodies a break from filtering out the harmful stuff so that we can better absorb helpful nutrients from our food.
2. Zero plastic packaging!
This is super helpful and pretty cutting edge. Using glass and other re- usable containers reduces the spread of plastic trash and the ingestion of plastic by humans and other animals. Research is in progress about microplastics and their effects on our bodies and the environment. For instance BPA has been shown to be an endocrine disruptor that mimics and interferes with hormones in the body. It’s worth checking out if you’re like me and have estrogen dominance, or other issues rooted in hormone health.
3. Supports local food systems which reduces carbon footprint and helps other local businesses thrive!
There are many passionate and crazy smart people advocating on behalf of sustainable food systems, Michael Pollan and Mark Bittman to name a couple. One thing that’s fascinating about this cause is how it quickly feeds into other vital issues such as school lunch reform and climate change.
4. PTYD makes it easy to eat more plants!
There is a lot of conflicting information out there about what we should and shouldn’t be eating, but one thing that’s not controversial is that eating plants is great for us.
Plants contain phytonutrients which have tons of benefits like reducing inflammation and preventing chronic disease.
**I’d like to point out that subscribing to a vegan meal service doesn’t mean you have to be vegan!!
I added meat to three of my five meals this week. It was simple, tasty, and worth a quick trip to the market: a piece of wild salmon on my Forbidden Rice Salad, a pastured pork chop beside my Tempeh Bolognese Lasagna, and some sauteed bacon in my soup.
Naomi Perryman is a Personal Chef and Health Coach in Austin, TX. She’s learned a lot over the years from people & places including The Natural Epicurean Academy of Culinary Arts (Vegan & Macrobiotic cooking school), The Institute for Integrative Nutrition (holistic health coaching), and Hands of the Earth Farm. Like the folks at Prep to Your Door, she believes that connecting busy people with local food unlocks the power of whole foods to help us feel better, have more energy, and engage deeply with our lives and the larger world around us.