As the holidays approach, I think a lot of us are consumed with anxiety about how to eat well, without feeling bad about our bodies or our impact on the environment. There’s been a lot of news in the media about how meat consumption is hurting the planet, and we are constantly bombarded with suggestions for a healthier diet. For December's newsletter, here are some ideas about eating mindfully.

Cutting out meat altogether is not for everyone. Some of us (like myself) are allergic to tofu and other plant-based proteins, and meat dishes can hold great cultural significance in our lives. But it might be time for us meat eaters to reframe meat as an occasional treat in our diet, rather than the centerpiece of every meal.

By doing so we can:

It's easy to forget moderation and balance as we seek healthier diets. We zero in on "super-foods" like avocados and almonds as the answer to eating healthfully. But the relentless focus on one or two ingredients can have negative environmental impacts, especially if they demand a tremendous amount of water.

We can moderate our consumption of  the latest "super-food" and try other plant-based foods with healthy fats, like walnuts, coconut, and pistachios, and beans and pulses which are cheap, of lower environmental impact, and full of protein.

During this time of year, there is so much guilt surrounding holiday food and drink, and about what we should or shouldn’t be eating. While we can make choices that we deem healthier and more environmental, it’s important to remember that food should be about pleasure, nourishment, and connecting with other people. There is nothing like a good food memoir to remind you of the joy we can take in eating and cooking - they make fantastic gifts as well.

Fuschia Dunlop - Sichuan Pepper and Shark’s Fin Soup: A Sweet-Sour Memoir of Eating in China

British chef and writer Fuschia Dunlop learned to cook in the Sichuan region of China, and traveled to other parts of China to learn about the incredible breadth of Chinese cuisine. Her respectful study of Chinese cooking and reflection on the harms of extravagant consumption, not to mention her learning both Sichuan dialect and Mandarin Chinese, are very inspiring.

Laurie Colwin - Home Cooking: A Writer in the Kitchen

Laurie Colwin’s collection of essays about making do with her tiny kitchen to make comforting, creative, delicious meals, is filled with funny observations about the way people eat and party. The recipes are good, but the warm, friendly atmosphere that Colwin creates is even better.

Cheryl Liu-Tan - A Tiger in the Kitchen: A Memoir of Food and Family

Liu-Tan’s memoir of learning to cook with her Singaporean relatives and connect with them through cherished family recipes and techniques will make you drool, but the way she connects with family who lives on the other side of the world through what they love to eat will truly move you.