An essential aspect of food-combining is its overall appearance – the way the food is mixed with other food regarding texture, size, color, and arrangement.
Food that is impatiently prepared without a sense of care and nourishment will look and taste that way and will have a poor effect on the health of those who eat it.
Awareness of presentation transforms the meal, helping one to eat less yet gain greater nourishment; the meal will be more appreciated and therefore consumed more consciously, which translates physically into improved assimilation.
Intuitions are heightened and better choices made regarding the order, combinations, and amounts of the foods to be eaten.
When accomplished as an art at the highest level, food presentation is elegant in its simplicity. There are no absolute rules in this art, and the following are specific suggestions to stimulate your creativity.
- Prepare food simply but with an appeal to the eyes, and with enough variety to awaken the appetite and nourish the body.
- Present only a few dishes at a meal and serve something different at the next meal.
- Present each dish so that it stands by itself yet helps balance the meal.
- Create contrast with color, shape, and texture, and include all five flavors in the right amounts.
- Serve light foods with heavy ones, sweet foods with sour ones. Balance a soft dish with a crunchy one. Enliven a bland dish with a bright color.
It must be remembered that food combining and presentation are but two critical dimensions of meal planning. Choosing foods which balance specific conditions and unique constitutions is also of vital importance.
For example, people who are deficient, cold, or suffering from candida overgrowth may not do well with cooling fruits.
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