Eating with intention started for Sasha Dean at her work rather than in the kitchen. She discovered she was always fatigued midway through the workday a few years ago; she also experienced headaches she couldn’t explain and brain fog that made every chore seem more difficult than it should have.
She would subsequently find that inflammation was the guilty party; her meals were aggravating her condition.
Sasha originally considered it as only stress. She was grabbing whatever was quick, skipping meals, and juggling a busy job. Usually, that meant highly processed snacks or take-out meals loaded with salt and added sweets. Sasha began to pay close attention to her feelings after every meal, though, after a friend emphasised the connection between inflammation and nutrition.
The change took time, not over night. She started by substituting meals high in nutrients known to reduce the inflammatory response of the body for her regular selections.
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These were basic combinations of nutritious meals, colourful veggies, good fats, and spices like turmeric or ginger, not complex recipes. She saw that her energy dropped mid-afternoon when she ate lighter, fresher meals. Her skin become clear. Her sleeping became better. She even seemed more emotionally balanced.
Lunch packing became into a ritual. She would prepare some basic foods on Sunday evenings, items that would taste just as well cold and travel nicely.
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She gained control by bringing her own meals, but it also became sort of self-care. Sasha says, “It’s not only about eating healthy.” “It’s about turning up for yourself in the middle of a packed day and saying, “I deserve to feel wonderful.”
Her colleagues began to also observe. Curious about the vibrantly coloured dishes and the lack of anything fatty or boxed, they one by one questioned what she was eating. When Sasha mentions it today, she beams. “They assumed I was on some rigors diet, but it was really about eating in a way that supports how I want to feel.”
