Archive for the ‘Health’ Category

You Are What You Eat (Bye Bye Cheetos)

May 13th, 2010

My blog has been design centric because, frankly, I am but I also want to broaden the scope of my posts. As I mentioned before, the point of this blog is to suggest ways to improve your life or add some ease and a huge component of that is what you put in your body. My health was in the crapper for years and it took an insane amount of money, self motivation and research for me to figure out what was wrong.

We have all  heard the adage “you are what you eat” and I have found that to be exceedingly true. In my desperation to figure out what was wrong with me (and after modern medicine kept medicating me with drugs that covered the issues instead of healing them), I turned to my diet. Slowing down to really listen to what my body was telling me was a major stepping stone. For example, I’d been eating gluten my whole life but I decided to take it out for six weeks to see if it made a difference. Guess what? My life long problem with clinical insomnia vanished, along with some other craptastic things.  (Pssst!  Gluten isn’t good for anyone actually, although some people process it better than others.)

I decided to try being a vegan to see if that would further my health journey and, while I felt better, I still didn’t feel supercalifragalistic (which I now know is because my body doesn’t do well with a lot of rice and legumes). So I decided to try out the ultimate weirdo hippy diet and become a RAW VEGAN (it deserves caps because it’s so crazy) for awhile. (Before you yell “FREAK!’ let me tell you, if you felt as awful as I did, you would try it too.) There are a million legit reasons why being a RAW VEGAN is great for your body and I am not going to list them now. I’m not even fully RAW VEGAN right now, but I go through spurts of eating that way because, trust me, you have never felt energy and vitality like you do when you eat like a freak (ie RAW VEGAN).

*Editor’s Note: Owning a Vita-mix is the best thing I have ever done for my health or the health of my family. It’s pricey, but that bad boy will puree an avocado pit. The VM actually ruptures the cell walls of the veggies and fruits and releases enzymes which are vital for your health. In addition, it liquifies huge amounts of veggies so you are drinking about 5 salads’ worth and don’t even know it!  I will do some posts about smoothies coming up but here’s a quick yummy smoothie that even kids will suck down: distilled water, strawberries (with the tops…tons of vitamin C), fresh pineapple and blueberries, tons of spinach, some brazil nut protein powder, a little maca powder, some raw cacao and mesquite powder, stevia, chia seed gel. Breakfast of champions!

And now back to our regularly scheduled programming.

Eating RAW VEGAN takes a lot of planning and forethought since you have to soak and dehydrate a lot of what you eat, two things which aren’t my forte (which is probably why I’m not following the diet 100%). However, for me, cooking RAW VEGAN is truly fun. (I know, I know, but don’t mock it until you try it!). The crazy things you can do with soaked nuts and veggies is insane! And there’s no nasty animal blood, which is always a bonus in my book.

Following is a recipe from Matthew Kenney’s Everyday Raw , which is one of the best RAW VEGAN cookbooks I’ve ever found. This recipe is so good I have served it at dinner parties and the carnivores were asking for seconds.

Chocolate Hazelnut Tart

For the crust:

4 cups of cocoa powder

4 cups of oat flour

1 1/2 t sea salt

1 c maple syrup  ( I use 1/2 c)

1 c agave (I use 1/2 c)

3 T coconut oil, liquified

1 1/2 t vanilla extract

In a large bowl, mix dry ingredients thoroughly.  Add remaining ingredients to dry ingredients.  Mix well with hands.

Crumble into small pieces onto dehydrator screens and dehydrate for 3 days.

After dehydrating, process in food processor until small crumb consistency is reached.  Sift to separate crumbs from flour.  Crumbs should be no larger than 1/4 inch.  Store crumbs in refrigerator.

Yields 2 quarts.

For the tart:

Crust:

2 cups Chocolate Cookie Crumbs (from above)

1/4 c coconut oil, liquified

Mix coconut oil into cookie crumbs until crumbs hold together.  Press into very thin layer in tart pan and chill in freezer before filling.

Filling:

1 1/2 c cashews, soaked

1/2 c + 2 T water

1/2 c + 2 T agave

1/2 c coconut oil, liquified

1/2 t vanilla extract

1/4 t sea salt

1 c + 2 T cocoa powder

3/4 t hazelnut extract

Blend all ingredients in Vita-Mix until very smooth.  Fill cookie crumb crust and chill in freezer overnight.  Remove tart from pan and wrap in plastic wrap.  Store in freezer.

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