Okay, so the next question is: How do I feel after eating traceably
for 7+ days straight?

The answer is that I feel really good. First, I notice I'm sleeping better.   I still lead the same stressful life I did last week, my mind is still full and going a mile a minute all the time.  Somehow, I'm still sleeping considerably better. Not waking up in the middle of the night like I usually do.  Not waking up
at 5am not able to get back to sleep either. Next, though the scale isn't showing it yet, I feel lighter.  And I am eating. Quite well.  A swelling that I've been noticing in my face lately is vanishing.

I believe that some of this has to do with the fact that I'm not eating much sugar at all.  (who knows where most of the sugar comes from anyway?)  Some gets in there, but really there isn't much about it that's on the rules of eating traceably.  And I think the rest of these things are because the food I'm eating isn't handled, processed or compromised.

I really think this affects us much more than we think.  Why not? It's the one thing we never consider and yet food always goes into our bodies and though we are living older, we are suffering from a poorer quality of life health-wise in the meantime. Why do I end up on my soap box everytime I start to write this blog?

Getting on with it all,  I got another shipment of food today.  I was excited for this one too.

Flour City Pasta is traceable pasta from Syracuse, New York.
Since I've found that I have seemingly no reaction to flour/wheat that is traceable, organic, etc., pasta is just the greatest thing to find in the mail. I ordered the Lemon Parsely Magliafate, Pumpkin Papardelle and Whole Wheat Basil Garlic Papardelle.

I tried the Lemon Parsely Magliafate this evening for dinner.  Olive oil, garlic and goat cheese.  SO good. Really.  I'll be mail-ordering pasta to my house now forever more. I also had pumpkin roasted with honey from Ozzie's hives in Brooklyn. Remember the black chick peas I got in from Timeless Foods?  They were cooked in the chicken stock I made last week with garlic and sea salt. If you're new to black chick peas, they don't ever get really soft like the white chick peas. The flavor is great and nutty. Perfect with the pumpkin and pasta.

Pumpkin and chickpeas
One of the things I'm appreciating as the mail order foods start showing up, is that I'm noticing the recipes every product comes with. I don't use them but I've really liked seeing them in the box.  It reminds me that people still cook for themselves, their family and their friends.

A glimmer of hope.