It’s not really anything to do with the color “green.” It just so happened that all the foods I didn’t like also happened to be green. Broccoli, peas, green beans, salad ….
At some point I was able to sum up my food aversions with one sentence: “I don’t eat things that are green.”
Well, I’m happy to say that’s no longer true.
Going back to a few years ago, I started trying more and more new foods of all different colors, including green, partly at the prompting of David and partly because I was tired of being picky.
I realized this past week just how far I’d come when nearly every meal included something green. Guacamole and grilled cucumbers with my Mexican dish at lunch. Jalapenos on my nachos. Grilled broccoli with dinner. I didn’t pick around the peas in the fried rice.
This is not just a change in attitude about green foods in particular but about having a more open mind about food in general. I have misjudged a lot of foods based on smell or look or one bad experience. How a food is prepared makes a BIG difference. So I’m trying to be more open to new foods in general and so far I’m enjoying the results!
Recipe for Roasted Parmesan Green Beans (pictured above)