Progress

Last weekend, Tom and I attended the Hyperthrive Super Longevity Tour in Seattle. This was our 9th anniversary date. :) Wow! It's hard to believe it's been that long. We listened to David Wolfe speak on nutrition. It was like getting a drink of water with a fire hose. We heard Robyn Openshaw (Green Smoothie Girl) tell her story, a mother of 4 determined to keep her kids strong & healthy, in spite of the mountain of official misinformation there is to sort through. Very compelling. She has a blog site & speaks especially to young mothers who want their families to eat healthier food, but don't know how to make it happen. She refers to them as the most powerful people on the planet. She's right. We also learned about a SunWarrior Product for highly assimilable vegetable protein that I am currently testing my body's response to. Lunch on Saturday was wonderful, and for the first time in years, I didn't have a mild to significant negative dietary response. The restaurant name..."Thrive" serving 100% raw plant food cuisine. It was delicious! I learned about several new things that can be added to my food storage that are raw, digestible and delicious. The chia bowl is a bowl of chia seeds soaked in water, they gel up rather quickly. In the gelatin-like chia bowl were strawberries, bananas and dates. Served with small glass of almond milk on the side. Chia seeds are high in omega-3 fatty acids. The main course was angel hair zucchini with raw marinara sauce on top. S-o-o-o-o good! Tom had a bowl of raw chili, with a raw chocolate shake. Today is my 7th day eating 100% raw plant food. It feels really good. I don't know where this will lead, but for now, it feels right. Yoga sessions this week have been great. I was able to touch my head to my knees for the first time in Rabbit Pose, twice! ...and I'm wearing size 10 jeans. They've been waiting in the closet since November, calling my name. Rings are loose to the point of falling off my fingers. The doctor who monitors these changes for me measured a 10 pound loss of fat since December, with only 8.5 net weight loss. I gained muscle. Cool.

Asparagus Salad

I'm still eating raw foods for the majority of my diet. I feel so much better than when I eat cooked foods. Even if they're both a vegetable, the raw version has more nutritional value. My body knows the difference. With greatly increased raw food in my diet, I find that I need less sleep. I am ready to get up and get moving in the mornings. I am more alert during the day. Flexibility comes easier. A new recipe for Raw Asparagus Salad that we really like is... 1 bag Costco Asparagus (2.5lb) fresh lemon juice 3T sea salt 1T Apple Cider Vinegar 1T Medium Zucchini 1-2 chopped 3T Olive Oil makes about 4-5 pints of salad . Wash Asparagus, then cut 3-4 inches of the tender ends into 1/2 inch pieces, place in large mixing bowl. Cut the remainder into 2 inch segments and chop in your food processor. Add to the chopped Asparagus. You may add some Parsley or Cilantro here depending on your taste buds...keep the pepper out of mine. Mix all ingredients together in a large bowl. Serve as is or on a bed of baby greens. Option, add finely chopped red peppers for a splash of color. Put leftovers into 8oz or 16oz glass canning jars & store in the fridge for lunch tomorrow. (Toss the plastic food containers to avoid the transfer of xenoestrogens etc. into your food.) My official food taster, Tom, likes this recipe. "Very Tasty!" He asked to have it for lunch tomorrow. Since January 1st, Tom is down 10 pounds. Cool! Change #2 Increase Raw food to 70% of diet. Switch to early morning Hot Yoga. Studio Yoga 4-5x week. Home Yoga 2-3x week.

Raw food- who knew it could be so good!

I began the day with my usual 'Greens & Eggs Raw Shake". My version of Dr. Seuss's Green Eggs & Ham. :) ( 260-275 cal ) I find that I do better with higher fat & low carb ratio on a low calorie diet - 1000-1200 daily intake.

1 scoop Green Vibrance (50 cal = 10 servings raw veggies)
2-3 c filtered water
1 scoop grapefruit fiber (10 cal)
1t cinnamon
stevia to taste
2T raw grated ginger (I really like the kick from raw ginger- great anti inflammatory)
2t MSM
1t chlorella powder

blend on high for 1-2 min.
add 2 raw organic, free range eggs (140 cal)
1/2 T flax seed oil (60 cal)

blend on low for 20 seconds: egg proteins and oils are fragile, to avoid altering them, mix minimally

Pour into large glass & drink immediately.

Lunch was Zucchini Pasta with Marinara Sauce & kippered herring

1c Marinara Sauce

1 ripe tomato, chopped, about 1/2 c
1/2 c sun-dried tomatoes (soaked or oil packed)
1/2 bell pepper, chopped, about 1/2 c
2T extra-virgin olive oil
1T minced fresh basil, or 1t dried
1t dried Oregano
1/2 t crushed garlic, or 1T if you love garlic and feed this to your sweetheart too
1t sea salt
dash pepper
dash cayenne

Combine all ingredients in a food processor with an s-blade, and process.

Cut zucchini into thin noodles using a vegetable spiral slicer. Or, use a vegetable peeler to create 'fettuccine'. You can also create shoot 'noodles' with a salad shooter.

Put zucchini noodles on a plate & cover with Marinara sauce. Garnish with chopped olives & parsley.

Open a tin of kippered herring & serve on the side. Eat a fresh apple for dessert.

I felt so-o-o good after this meal!

snack was

Not tuna Pate - 6-8 servings - a snack is 1/4 c.

2 c soaked raw sunflower seeds
1 c soaked raw almonds
1/2 c water
1/4 c fresh lemon juice - I added 1/2 c
1/3 c minced celery
1/4 c red onion
1/4 c minced fresh parsley
3/4 t sea salt

Process sunflower seeds, almonds, lemon juice & water into a paste. transfer to a small mixing bowl & stir in other ingredients. Store in a sealed container in the fridge. It will keep foe several days. I added curry to one batch & it tasted great.

Dinner was Curried Basa & Zucchini noodles with a Raw Vegan Chocolate Mousse.

Steam the basa fish slowly add curry, garlic & sea salt. Serve over raw zucchini noodles.

1/2 c pitted dates, soaked
1/2 c agave nectar
1 t vanilla
1 1/2 c mashed avocados
3/4 c unsweetened cocoa or carob powder
1/2 c water

Process dates & agave in food processor until smooth. Add the rest & process until creamy.
Incredibly rich, to be eaten in small quantities. You would never know the avocados were there if you didn't see them go in...

Garnish with shredded coconut and/or walnuts.

Tom hates avocados, but he loved this dessert.