Mortality Rates of Different Diets

Nutrition wars are real: vegan, carnivore, paleo, macrobiotic, keto, Atkins, Zone, vegetarian, organic only, intermittent fasting, gluten-free, raw, etc. etc. etc.

You’ll find proponents who swear by every approach, and claim eating this way or that way changed their lives.

Much of this is true.

But we can also cling to our diet and nutritional approach with an intensity that reveals a motive - conscious or unconscious - that is deeper than a desire to live a long, strong, and healthy life.

This image says it all:

At the end of the line, we are all going to die - no matter what we eat. This is obvious, but we can get confused about this when we are navigating food choices.

Yes, you want to find the path to deep nourishment that works for your body. There is a reason there are so many approaches to eating - because different bodies have different needs.

And your body will have different needs at different stages of your life. The journey of self-nourishment is indeed the journey of a lifetime.

But no diet will save you from your own mortality. Do your best to not lay that on your food choices.

It’s always useful to keep your connection with food as light and gentle as possible, and imbued with love and joy, rather than fear.

Food can change your life. But food will not, ultimately, save you from your ultimate destiny.

Learn and grow with your body, and enjoy each day to its fullest.

Live long and prosper (but remember no one gets out alive),
Kirstin Lindquist
Owner, 21 Days Manager

As the days warm up, enjoy your veggies in a cool dip!

• At least 1 pound of vegetables, peeled and/or trimmed if needed 
• 2-3 tablespoons olive oil, plus more as needed
• 1 clove garlic, peeled
• Juice of 1 large or 2 small lemons
• 1/2 teaspoon ground cumin 
• ½ cup olive oil or to taste
• A handful of parsley, cilantro, mint, dill, basil, or a mix (optional)

Directions

1. Preheat oven to 450ºF. Chop, tear, or slice the vegetables into roughly 1-inch pieces. Coat a baking sheet with two or three tablespoons of oil, spread the vegetables on it in an even layer, and sprinkle generously with salt. Toss and stir to evenly coat with the oil.
2. Roast veggies for approximately 30 minutes, stirring or flipping occasionally. You want them browned and soft for maximum flavour. It’s ok if they get slightly charred.
3. While the vegetables roast, place the garlic, lemon juice, cumin (if using), and a big pinch of salt in a food processor or blender Pulse a few times, then let the mixture sit for 15 or 20 minutes to marry the flavors. 
4. When the vegetables have cooled enough to handle, add them to the food processor or blender. Blend with the garlic mixture and drizzle in olive oil with the machine running until you get a consistency you like. Add fresh herbs and blend to combine. Transfer to container and store in the fridge.

Serving ideas: as a dip with crudite, or as a condiment for roast meat or fish or lentil patties.