My recent medical diagnoses has required me to change my eating habits. Drastically. As long as I can remember, salt has occupied its very own food group at the base of my food pyramid. Other foods were mere vehicles for my favored and craved after salt. I now take in less than 1000 milligrams of sodium daily. So as one might imagine, this shift in diet has not been without some grief and overall loss of appetite.

The change in diet and my faithful following of the doctor’s orders has rested solely on fear. Fear of being permanently plagued with the unbearable vertigo and the loss of what has been up until recently, very keen hearing. My desire to not lose my ability to hear and having endured severe bouts of vertigo for months on end have been the impetus and motivation, which in turn has fueled my robust adherence to this new eating lifestyle.

Changes take some time to grow accustomed to. That, along with the immediate revocation of my loved longed for and lusted after salty goodiness, basically stopped me dead in my tracks when it came to cooking anything tasty for myself or wanting to cook for myself. When cooking for others, I continue to cook with salt and have not required my friends or families to adhere to my strict new diet needs. But when it has come to my cooking to sustain myself that is exactly what I have been reduced to ~ cooking and eating to live and to survive; forget the thriving and enjoyment.

Up until this weekend that is. Today I am cooking a pot of white bean soup that is much lower in sodium than I would have formerly prepared but still has more sodium laden ingredients than I have been allowing myself. I think this is okay. I didn’t go hog wild ~ just enough to make the soup tasty enough to make me want to dip my spoon in more than once or twice.

The delicious savoriness is enveloping my little abode while the soup perks away in my slow cooker. Chunks of bright orange carrots, carmalized yellow onion bits, diced fresh shiny green jalapenos, a bit of browned salt pork, two dusty green bay leaves and a healthy dose of deep red cayenne pepper mingle with the white beans, all bathed in a splash or so of beef broth. I tossed in a dash of ground nutmeg just for kicks. So far, smells delisio.

Comfort.
A reclaiming of my kitchen.

If you were here, I would ladle you up a hot bowl of white bean soup.
Comfort.
Comfort with a spicy kick.
Oh yeah, baby, time to get back in the kitchen.

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