As a kid, my perfect diet could easily have been ice cream and frosted flakes and peanut butter. As a teenager, it would have been salads (iceberg lettuce with either French or Thousand Island dressing), Chinese food and my mother’s shrimp cocktail. For awhile as a pastry chef who imbibed sweets all day long, it was Chinese Chicken Salad, cheeses from around the world and espresso.
Later on in life, my perfect diets had names such as raw food, macrobiotic and ovo-lacto vegetarian. Continue reading →