Thou Shall Eat Mostly Plants
Consider cheese the gas in your tank, and plants the oil in your engine. Without enriching your diet with a variety of fruits, vegetables, and wholesome grains, your body will sputter and clamor inefficiently and turbulently. Here’s a simple quote to live by, from Michael Pollan’s 2006 book, The Omnivore’s Dilemma: “Eat food, mostly plants, not too much.” This second commandment is more or less an extension of Pollan’s revolutionary imperative, with a focus on the incredible, edible curd.
Cheese is an almost perfect food, delivering all of the nutrients you need except for two vitals: fiber and vitamin C. To capitalize on the treasure trove of nourishment that lies within a rind, you need to consume a variety of plants. Cheese cannot not stand alone. Likewise, most plants, with the exception of nuts and seeds, are dense in the nutrients that cheese lacks, but sparse in energy. They form an ideal pairing: cheese, with its condensed curd of fat and protein, is the star of your meal, surrounded by a supporting cast of plants.
Cut yourself an ounce or two of cheese, then complement it with several servings of plants of various colors, textures, and flavors. My favorite salad of the moment involves a few slices of pear atop a handful of seasoned, oil-tossed arugula with a smattering of walnuts, homemade sourdough croutons, a shallots, and one oozing ounce of goat camembert from Idyll Farms. It’s a delightfully luscious cheese, with herbaceous notes that pair particularly well with peppery greens. You can pretty much make a meal out of any fruit and vegetable with the right cheese. These also make portable meals, but be sure to wrap your cheese separately during travel