You wouldn't stare out the window daydreaming while enjoying a nice lunch with a friend, would you? Your guest would think you rude and remote. What about when eating alone? Most of us hardly consider the food in front of us as a friend that requires attention, presence and good conversation. Without the understanding of food as a friendship, eating just seems to be another bad habit. With it, we realize that we never truly dine alone.

Conscious eating, or being mindful of the food in front of us, is beneficial to the body, the mind and even the emotions. All three interrelate. Our actions affect the mind, and the mind affects our actions. If we work with focusing attention, calming the mind and relaxing the emotions while eating, the benefits trickle into all areas of our being.

When we eat on the run, in the car, with anxiety or while processing heavy emotions, the body goes into "survival mode". From a very basic animalistic nature, the body assumes a protective, defensive posture. Stress and anxiety kick the fight or flight survival response in gear and the body goes into heightened alertness. The heart rate speeds up, the adrenals activate, and the mind runs rampant. The body's primary focus now is on survival, not digestion. Eating this way can cause all sorts of problems, from heartburn and gas, to bloating and irritable bowel syndrome.

Happy Eating continued at bottom...

Eggplant

The humble eggplant makes a cameo appearance as early as June at farmers' markets in warmer climates, but officially takes center stage in late July and August throughout much of the U.S. after a long, hot growing season.

Technically a berry and belonging to the nightshade family (plants that grow at night) eggplants are native to tropical Asia. First cultivated in India, they spread to Africa and were then introduced into Europe by the Arabs in Catalonia in the 13th century. The first eggplants were the size and shape of eggs, providing its name. The large, pear-shaped purple eggplant may dominate supermarket shelves, but at farmers markets, you'll find long slender purple Japanese and Chinese varieties as well as round, baseball-sized white, gold or lavender-striped ones.

Vegetarian Moussaka (Dairy-Free) The reward of this Greek casserole is bite after bite of tender roasted eggplant in a tomato-based red wine marinade... Get Recipe

Baba Ganoush Roasted eggplant meets lemon, sesame and garlic in this popular Middle Eastern dip... Get Recipe

Back in the mid-1700s, Europeans thought eating eggplants caused insanity. While that's obviously not true, eggplants may drive you crazy if you don't know what to do with them. No need to be intimidated since this versatile, under-appreciated vegetable adeptly takes the lead in main dishes or a supporting role in side dishes.

Cut into slices, large eggplants can be used as a meat substitute. Dice into cubes and add to pasta or rice dishes. Slice into wedges and marinade for a stand-alone side dish. Cut in half and stuff with rice and lentils for a main dish. The possibilities are endless! Plus, the cooling, sweet flavor of eggplant complements strong-flavored veggies and spices. The spongy white flesh absorbs flavors (and oil, so be careful).

Eggplants do require a bit of prep work. To minimize the sometimes bitter taste (more common in the larger varieties) and to improve digestibility, sprinkle the eggplant with salt and let rest in a non-corroding colander for 30-45 minutes. Rinse and pat dry before proceeding with your recipe.

Look for eggplants that are shiny, uniformly firm and heavy for their size. Avoid those that are dull and puffy or have soft spots. Store in a cool place and use within a few days of purchase.

Article References:
Prescription for Dietary Wellness, Phyllis A. Balch
The New Whole Foods Encyclopedia, Rebecca Wood
The Organic Cooks Bible. Hoboken, Jeff Cox
The Encyclopedia of Healing Foods, Michael Murray
Chez Panisse Vegetables, Alice Waters

Sneaking in the Good Stuff

Whole Grain Fluffy Flapjacks The addition of whole wheat flour and toasted wheat germ makes these a "go" for moms. The light and fluffy texture makes them a hit for kids!... Get Recipe

What kid doesn't love pancakes? Waffles? Muffins? Organic moms love them too because they know how easy it is to sneak in the good stuff without the kids even knowing.

Whole grain flours can have a strong flavor and heaviness, but if added into foods with a mix of all-pupose flour, toasted wheat germ, or ground seeds, the flavors meld right in. The food actually tastes better, too. Baked goods with only refined flours lack texture and any real taste.

Whole Wheat Pastry Flour -- Since it has less gluten than regular whole wheat flour, pastry flour makes for light and fluffy pancakes, waffles, muffins and cakes. Try a mix of whole wheat pastry and regular whole wheat flour for added texture; you might want to start with 3/4 pastry and 1/4 regular.

Toasted Wheat Germ -- Adds a nutty, sweet flavor and is high in B vitamins and fiber. Replace up to 1/2 cup of flour with wheat germ in your favorite recipes. It can also be sprinkled in cereal and sandwiches.

Ground Flaxseeds -- Talk about added nutrition! Flax is high in beneficial fatty acids for proper brain development in kids. It also has lots fiber. Sneak this one into baked goods, cereals, smoothies and sandwiches.

Ground Nuts -- Many kids don't like nuts. It's too bad because nuts and seeds are high in good fats, protein and minerals. Grind them up and add them to baked goods, even cakes. Replace up to 1/2 cup flour with ground nuts.

In a hyper-vigilant state, the body needs a quick source of energy to deal with the stress it is experiencing, so it starts to burn carbohydrate, which is the fastest-burning fuel in the body. Since it thinks it's in a state of emergency, the body will store fat for later, rather than burn it now for fuel. Most people I know would much rather burn fat than carbohydrate -- burning fat means burning pounds.

Every trick we can pull from our sleeve to bring the body back into a state of peace and happiness while eating is valuable. When the mind and emotions are calmed, the body goes back into "thrival" rather than "survival". There is no threatening situation it has to deal with, and all it needs is a nice, slow, consistent burning of fat, rather than an immediate rush of carbohydrate. In turn, sugar cravings subside, and up-and-down moods swings go with it.

Tips for Stress-Free Eating

• Sit with your food for 30 seconds before diving right in. Sense how your body is reacting to your hunger and the desire to eat. Gently notice your dependency on the food in front of you, then give in to your desire and eat with gratitude.
• Pay attention to your thoughts. Do you think about work or try to solve problems while eating? Are you pondering a rough relationship or struggling with financial woes? These are a part of life, but while eating, put them aside.
• The dinner table should be a calm and peaceful place to eat. If you have kids, make sure that there is enough food for everyone so that kids don't have to go into competition over food.
• Don't talk politics at the table. Instead, talk about what's been going well for you and your guests.
• If you start to wander off in a daydream while eating, take a breath and come back to the food.
• If you are eating a "trigger food" like sweets, French fries, chips, or hamburgers, go extra slow and stop to take several calming breaths between bites.
• Really enjoy the taste of the food you are eating. Notice the subtle flavors.
• Chew each bite at least twenty times before taking the next bite. The first step in digestion starts in the mouth. Food needs enough saliva to help break it down so the stomach doesn't have to work too hard.
• Don't eat on the run. Once in a while is fine, but for the most part, take a longer lunch break and take a longer time to eat; 20 minutes to eat a simple meal is good.

Now it's just a matter of enjoying the company. Whatever food you have chosen as your dinner guest, accept it, converse with it and by all means, enjoy it! Sit with it as you would sit with a good friend; treat it with respect, kindness and gratitude. Like all good, healthy relationships, friendship with food is a two-way street. Even if you can't see the value of the relationship right off the bat, give it time to develop and pretty soon you'll start to experience the benefits -- a lighter body, a healthier mind and a happier spirit.

Alison Anton - Alison is a nutritional chef, food writer and cooking instructor through Bauman College of Holistic Nutrition and Culinary Arts and The Whole Foods Market Cooking School. Alison's food blog articles have been published online at USAToday, Reuters, iVillage and more. Check it out! wholegourmet.com/blog

Sarah Kruse - Food and words provide sustenance in Sarah's life. A certified natural chef, this Bay Area vegetarian is also a health, fitness and food writer. She is currently developing her own web site and can be reached at: sarah@theunrefinedchef.com

This month's Food Trivia answer: Yeast