I used to consider our sense of taste one of our defining characteristics like the color of our eyes or the sound of our laugh. But if that’s the case then I hardly recognize myself anymore.
It all began earlier this summer when I started eating blueberries. Of course, this is a very positive shift in taste—blueberries are one of the most nutrient dense foods available, filled with vitamins, phytonutrients, antioxidants, polyphenols, fiber, and all that good stuff. But liking them came as a surprise to me. I’ve tasted blueberries just about every summer, and always found them mushy and too tangy. But this season, something shifted and those qualities were no longer negative ones. I started noticing how every berry in the carton tasted a little bit different from the others—some sweet, some sour. And if you get a really good batch, they can be pretty firm. Ever since I started liking blueberries, I’ve began my day with a delicious heaping handful of those little vitamin bombs.*
I also started enjoying dark chocolate, which has made all the difference at dessert. For years I shunned the stuff, writing it off as being too bitter. If I was going to eat chocolate, I wanted the smooth, creamy, melt-in-your-mouth sensations that only milk chocolate could deliver. However, when I was going through a brief spell of sugar withdrawal earlier this summer after banning that godforsaken granola, someone very wise suggested that I try one square of dark chocolate to help take the edge off (thanks, J!) Although skeptical, I was verging on desperation. And it turned out that I loved it! We all know the research indicating that dark chocolate is a heart-healthy treat, so this is a big improvement. But the benefits don’t stop there. I have always been a religious dessert eater, and I’ve always given myself permission to enjoy this part of my day. (I have a magnet on my fridge that says, “Life is Short. Eat Dessert First!”) But it can be very easy to go overboard at dessert time—another scoop of ice cream, a third homemade chocolate chip cookie, or an extra handful of frozen Reese’s Pieces. With dark chocolate, I find a single square of Ghirardelli completely fulfilling. With the other stuff, all I ever wanted was more. And more. But once I down the dark chocolate square, I am good to go. Game over. I used to scoff at people who could be content with a single dark chocolate Hershey’s Kiss (I’m looking at you, Mom), but now I finally get it. Dark chocolate rules.
The last change that I’ve noticed isn’t a new item that I’ve started to like, but a behavior that I’ve adopted: Enjoying a crisp glass of white wine with my dinner. I have never, ever, ever been one to a) drink alone or b) drink nightly. And no, you don’t need to stage an intervention because I now do both. I actually see it as a good thing. About two weeks ago while I was cooking dinner (who remembers what I was making), a glass of Sauvignon Blanc sounded good to me so I obeyed my thirst. It was a very small glass, but it made the whole experience of my dinner feel complete. Ever since, whenever I get that inkling for a little vino, I pour away. I find that one glass is enough to enhance the flavors of my meal while making my shoulders descend just an inch or two away from my ears after a long day stationed at my computer. And here’s a sweet tip: I found out about a cheap-o bottle of wine (how does $4.99 sound?) at Whole Foods that’s great. It’s called Harthill Farms. I love their Chardonnay. (I generally don’t like Chardonnay – I think it tastes like pee—but this stuff, well, doesn’t and also happens to be fantastic. Or maybe I just like pee-tasting wine now? I don't know. Anyway, see photo at top.)
These three little changes have taught me that taste is not stagnant. It evolves over time (oh, I also like tomatoes—that’s new, too!) and I am totally open to discovering the other foods, flavors, and behaviors I might come to enjoy. Plus, each of these comes with its own host of health benefits.
As for my detest for cheese? Well let’s just say I’m not holding my breath.
*I have a confession to make. When I gave up granola more than a month ago, I said I was going to eat eggs for breakfast. And I did for a while. But eggs just weren’t working for me in the morning. They didn’t keep me full for as long as I would have liked (only about two hours) and I never felt satisfied after eating them. So, for the past couple of weeks, I’ve been scooping up this yogurt parfait in the morning:
1 cup plain non-fat Greek yogurt (I like Chobani more than Fage)
1 tsp organic raw agave
½ cup Kashi Go Lean (it doesn’t taste much better than wood chips, but it’s very low in sugar and sodium, and I like it for the crunch that it provides in addition to a solid helping of protein and fiber.)
Heaping handful of organic berries such as blueberries, raspberries, blackberries, or strawberries. When it comes to when to buy organic and when not to—if you have to choose—you definitely don’t want to skimp with berries. That’s because you eat their skin, which is very thin. When you eat conventional varieties you’re also eating the pesticides and other nasties that they’ve been bathing in because they penetrate the skin so easily. Organic berries, however, should be raised pesticide-and-other-toxin-free.
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