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I'm here to meet Saya who's a small business owner and she works out of her home and she
hails from Japan. So she thinks her diet's filled with healthy foods like fish, like
vegetables but I think she needs to bump it up notch. She's also struggling with balancing
work out of a home and finding the time to shop and cook healthy foods. So let's see
how she's doing. (alarm) So Saya tell me a little bit about the influences
of the Japanese culture, even though you're living here in America obviously you have
ties still to your culture. So how does that impact your food choices?
So I am in New York for living here for five, six years so far and when I moved into
New York, my parents told me well Saya, you have to eat 30 different ingredients a day.
It's a lot of work for a single woman with a job, working every day.
So your challenge on that particular one is that your parents are saying 30 ingredients
a day, you realize you can split it between say three meals, maybe three meals and another
snack. But the first thing we need to do is discover what's in the fridge and pantry.
So if it's okay with you we're going to go into the fridge and into the pantry and see
what Saya's doing in her house, okay, great. So Saya let's a look inside the fridge and
the first thing I'm going to comment is not surprisingly most people's fridge look a little
like a hodgepodge inside. When it comes to the fridge the reason why I like being compulsive
is for two reasons, number one safety. If you're aware of what you purchase new, it
should go in the back and the old stuff you're finishing should go in the front.
If I think about that. Okay that way you're not going to run a risk
of something turning bad, going sour, losing it's nutrient density. The front stuff you
want to get through quickly so you get to the new stuff in the back. There is mayonnaise
in the fridge. I love mayonnaise.
You love mayonnaise, what do you put mayonnaise into?
I dip the celery in the mayonnaise. You dip the celery in the mayonnaise, are
you serious? I love it, all the Japanese love this.
Oh sure, I picture an entire country dipping their celery and carrot sticks into
sometimes absolutely, there's a visual I will never
forget. Okay so Saya, how many table-spoons do you have at a given time?
Like three to five. Three to five?
a couple of times artery clogging. What I am suggesting is
real control. You have to consider this a treat okay?
Sure. When we talk about how you're keeping your
fridge, I love the fact that I'm seeing lots of veggies.
Yeah. Do your veggies stay fresh? Do you work your
way through them pretty quickly or do they start wilting after a while and do you not
use quick enough? If I have time to make a salad, I consume
a lot of vegetables. But sometimes I have no time and it just stays there for a couple
of day and and already it's not so great. So let me
point out the fact that your salad is a great place for you to get a lot of those ingredients
and I tell people have at least seven to eight ingredients in the salad.
Sounds good. Okay Sia so let's look in the freezer now
okay. Let's do it.
Cool, let's pull it full open and okay then. We are into white rice. Lot's and lot's of
white rice. Do you use it for your complexion too or
Maybe (laughter). Okay so what is the concept of you freezing
it individually? Is this portion sizing that's going on?
Yes, it is potion size. What I nice idea, however I would like to
point out that one has no idea when this freezing process took place. You might think you remember
but I think over time you tend to forget. I'd like to see a piece of masking tape with
a date written on it. Okay, good idea.
So I do think you should be doing that with any frozen food that you prepare.
Okay. Okay, so Saya the next step in the process
is for me to go look in your pantry real quick, is that okay?
Yes, of course. Okay I'll going to pull some things out that
you seem to use on a regular basis and then I'm going to show you some delicious things
that I bought and we'll kind of see some more dos and don'ts and I'll give you some basic
health tips to take away okay? I'm very excited.
I'm excited too, so let's go get that stuff okay.