“Balance on your Fork” is a term that I personally came up with as I watched the eating habits, table etiquette and culinary quirks of many individuals across the globe. Whether it is in North America, UK, Mediterranean Europe, Asia or in India. Having been a keen traveler and a citizen of the world, and have made my current home base in a small town just outside of Toronto – I would like to create a short WHAT IS guide on ensuring you consume a balanced mouthful on your fork, spoon or in your hand.
My significant other always playfully laughs at my eating habits, my peculiar rituals at the table and my careful and meticulous spoon and fork or knife and fork etiquette. Perhaps this stems from my British upbringing where the fork goes in your left hand, and the knife in your right or maybe it is just my exotic Asian / Oriental roots of wanting a variety of foods, tastes and delights on my plate. I am one for diversity, variety and a colourful range of food types on my plate and believe that when you are hungry your body only has a certain quota as to what it can consume, so better make it worth while and nourishing.
I always tend to follow the 1/3 pie chart rule when it comes to consuming a healthy and balanced meal that is adequately portioned and offers all nutrients in moderation, with 1/3 of the plate being your protein (meat, fish, seafood, beans, pulses), 1/3 being visibly green (with a variety of colourful and hearty vegetables) and 1/3 being the substantial carbohydrate and good fat for more energy (good fats help in the metabolic breakdown and with adequate exercise can increase your metabolism). Of course depending on how heavy or light I want a particular meal, I may substitute the carb with 1/2 protein and 1/2 vegetable. Or do without the meat protein completely.
OK now that I have balance on my plate, I take that level of balance one step further. On every fork mouthful I carefully cut up my protein, grab a piece of vegetable and maybe a dab of mash potato before it enters my mouth. I meticulously divide and pace my plate into several diverse mouthfuls so you would never see me just eat all the vegetables in one shot, and then the meat or potatoes. In a way my tongue is being stimulated the way it should, my ability to taste and appreciate the food that is before me is key to the dining experience, the nuturing process of my body accepting, blessing and appreciating the food that is nourishing every cell, organ or body part.