Because.
Because it is complete. Because it delicious. Because vitamins ABC. Because iron and calcium, niacin, riboflavin, potassium and pyridoxine. Because protein. Because fiber. Because fat.
Because variety — I am the master mixer before my culinary soundboard:
Because Monday delighted with a sprinkling of fried onion bits;
Because Tuesday, a different acid tickled my tongue;
Because Wednesday was sweeter with golden cubes of dried apricot;
Because Thursday earthy-fresh mint and basil mingled;
Because Friday pumped the protein with an egg.
Because lactuca sativa makes the bed, and capsicum annuum heats things up; allium cepa brings the bite and cucumis sativus cools things down; spinacia oleracea flirts with solanum lycopersicum, who’s a regular.
Because I toss their bits in an orgiastic mix of vegetal love, juices seeping and dripping in watery reds, purples and greens.
Because Pepita and Chia, and sometimes the humble Arachis Hypogaea, bring the joyful crunch.
Because salt. Because pepper. Because this marriage is written in the stars for all eternity: because saltnpeppa.
Because meat: because thinly sliced prosciutto, because salty jamon, because leftover baked chicken, because pungent tuna from a can, because crumbled burger bits.
Because cheese: because mozzarella, pecorino, gorgonzola, goat.
Because the aceto-lipidic atmosphere of tart vinegar and rich olive oil unites the disparate multicultural mix of vegetable, animal and mineral bits. Because its alchemy creates an orgy of nutritional, textural and savorous delight.
Because every bite is a flavor and sensorial surprise. Because it is light on my body. Because it feels good.
Because it is complete. Because it is delicious. Because this bounty of nutritional variety is available to me. Because I love the vessel of my body.
Because I am hungry.
I am grateful.
