Going 70-80% Raw in the Midwest

Okay, first for my excuses….oh geez, really?  Yes, here we go again.  And yes, I do make a habit of talking to myself, just…don’t tell anyone.  No one evens reads this blog anyway, right?!

Well, it’s the start of the new year & I, like many others enjoyed the holidays a little too much all but forgetting that I had a weight loss/health goal.  So, naturally, as the new year began I had grand plans to conquer the “battle of the bulge” once again.  Unfortunately, my household  has been hit with a round of the stomach flu for the kids and a never ending cough/cold for myself.  So, there hasn’t been much of anything but survival mode around here so far.

But, my long lost goal has been weighing heavily in the back of my mind; this need to get back on the band wagon.  My friend’s comment a few months ago…..“Sounds like you are getting serious, will it last?” received a dramatic new punch a few weeks ago when I ran into an ex-boyfriend who lovingly told me that although I was still pretty, I had “let myself go.” As if that wasn’t enough, the other day my dear daughter saw me naked before I got into the shower and told me, “Mommy, you need to do some Zumba.” Sigh.  Alright already!!

My mother in law has issued a monetary weight loss challenge to all family members who wish to participate.  It’s a contract more or less that I make with myself.  I decide on the % of body weight I wish to lose and sign the contract, seal it in an envelope and give it back to her with $50 cash.  If I achieve my goal by the time we all take a beach vacation this summer than I keep my money.  If I fail to achieve my goal, my cash gets split between those who were successful.  So, how am I going to accomplish this?

Today, I finally got back on the exercise track.  I am also looking intently into the raw food diet yet again, lured by the promise of “aging backwards” and becoming amazingly beautiful.  This time I find myself mesmerized by Tonya Zavasta of Beautiful on Raw. It’s amazing the results that people have on 100% raw food diets. But alas, I am terrified of the whole B12 issue, etc.  I have read that in some authorities opinion the oral B12 supplements may not even be very useful to the body.  Plus there are possible unknown other nutrients that we may be missing in a completely raw/vegan diet.  So, my goal is to shoot for 70-80% raw while including some beans, cultured veggies & keifer.  I would just feel more secure in knowing I have my bases covered than living in fear of my teeth falling out or developing some kind of a brain disorder.  Plus, other than the little sweet tooth of mine, I have one other guilty pleasure – wine! While I know that alcohol is a toxin, I have a passion for all things wine. Not just the wine itself, but vineyards, wine-making & learning about wine regions around the world.  So, this is where I have landed:  Consuming as much raw & living foods as possible, while still leaving the door open to guilty pleasures here and there.  That is what makes life fun, right?

So, wish me luck – I am going to really need it to reach my health/weight goals by this summer!

An Eye-Opening Video by Dr Neal Barnard

I came across this video by Dr Neal Barnard and find it to be extremely fascinating and informative.  I actually learned several things that I didn’t previously know about addictive foods, cholesterol and high blood pressure and a vegan/vegetarian lifestyle.  This is definitely a must-watch video!

 

Becoming a Vegetarian is Making Me Fat

This past summer I spent a lot of time immersing myself in the raw food world.  I was completely sold on the idea of aging backwards with this secret “fountain of youth” found in uncooked fruits and veggies. I knew, however, that unless I became a vegetarian first, I would not be able to take the permanent leap to the raw food world.  How to do that?  Well, as previously posted I educated myself about animal cruelty and slaughterhouses. I literally made myself sick, so that I would never again look at meat the same way.  I was very successful too, as we recently had Thanksgiving & I did not even think twice about eating any turkey; it simply did not interest me.  I had no problem filling up my plate with all the many side dishes.

However, this brings me to my current condition; eating too much in the way of side dishes. As it has gotten colder and colder lately here in the Midwest, I am also finding it harder and harder to force myself to eat or even drink any cold fruits or veggies.  In addition, eating out has become a real chore.  If I eat the way I have currently designed my diet than usually that means a small side salad and a side of cooked veggies and or fruit.  That is fine, but unfortunately, that is not going to hold me for very long.  It’s just not very satisfying. Admittedly, I suppose if I stick to it eventually, I would get used to it and subsequently drop my extra weight.  I know I need to make a better effort to make those food choices, even though the cheese quesidilla always sounds better.

At home I need to make a few tweaks as well.  For example, last night, I made a chicken, green beans, rice dinner for the family;  A quick, basic mid-week meal.  For me, I swapped some leafy greens in for the chicken and that worked great, but I noticed that my portion of the sides (in this case the rice) has gotten bigger over time. As am I.  Cutting out a lot of my protein sources is not equating to a firmer/fitter me. That’s because I am straddling the fence here:  I have one foot in the vegetarian/raw food world and one foot still firmly planted in the Standard American Diet world. I have to take a stand here one way or another very soon because this is definitely not working.  I know, morally I can no longer go back to eating meat.  So, it looks like it’s time to get serious and increase the veggies while cutting back on the other extra stuff.  I wish veggies were more fun, but somehow, as I eat them,  I need to remember that the end result is what will be more fun than ballooning up in extra weight.

From Raw to Cultured – Give It To Me Sour?

My research into the raw food world continues and I am on to something new! That new thing is cultured or fermented vegetables. Several times now I have run across information warning of potential hazards of a long-term raw food diet; horrible stories of people losing their teeth or suffering some kind of disease of the brain. It definitely makes me leary to want to ever go 100% raw.

But now that I have discovered cultured vegetables, I feel I have the missing link; they are rich in trace minerals and vitamins, including the elusive B12, that is mostly found in animal products.   I feel that I can boldly go forward without fear of suffering some sort of mineral deficiency.  So, after watching a number of “how to culture veggies” videos on Youtube, I created my first batch.  It was important to me to be able to do this easily and not be relying on some company’s pro-biotic supplement to get the culture started.  Luckily, I was able to find information that indicated all I really need is the veggies, water & sea salt. Apparently, if one of  the veggies that you use is cabbage than you don’t need the pro-biotic culture starter; it will interact with the salt and begin the fermentation process.  The most exciting piece of information that I learned is that if I include some of these veggies with every meal, it will eradicate my sweet cravings! That would be excellent!

My first batch of cultured vegetables consists of red cabbage, carrots, a few bell peppers and asparagus.  So, now I wait.  It should take around 6 days to complete the fermentation process.  If all goes well, I am told it will turn a very vibrant color and be quite tasty.  We shall see if I will be able to adjust to the unusual sour taste that is not overly familiar in our culture.

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Oh and here’s an off topic side note:  I recently have challenged myself with some different types of exercise. The first one is Zumba, which is a lot of fun!  I feel like I am getting my “sexy back” when I go to that class and do all of that hip gyrating action – I am loving it!

Secondly, I have been taking on Parkour, which is basically “obstacle jumping.” Think Spider Man.  It’s something usually reserved for young guys and not something an overweight, thirty-something, mom would be trying.   I am sore as heck and have a lot of bruises on my legs (from getting tired and not quite being able to jump up on top of a wooden box, etc), but I’ve got to say, I sure do feel empowered when I am done!

I recently shared my new found exercise excitement with an old, very dear, friend of mine.  He responded very simply, “Sounds like you are getting serious-will it last?” Ouch, but he’s right.  He knows me well and and has seen me start and quit many things over time.  Therefore, I am taking his comment seriously and vow to stay focused on my current course (without jumping onto the next interesting thing to come along) until I see the results I am after.  Every day, in every way, I am getting better and better, right?!

Living the Food Label

I have been hearing a lot about “labels” lately.  It can be challenging to call oneself a “raw foodist” or “vegan” or any kind of label like that, at least when you are first starting out.  It doesn’t allow for any “wiggle room” in case you make an error in your diet.

It’s one thing to make a poor food choice, accept any consequences (like feeling ill) and learning from it and moving on, but it’s a whole other issue when you have strictly labeled yourself because you then add another layer of guilt and feeling like a failure. This can cause even more problems for you from a mental stand point and take even longer for you to get on with life.  This is why I have adopted the term “aspiring raw foodist.” It allows me the flexibility to try my best to live a healthy lifestyle, but not beat myself up if I miss the mark sometimes.

Lately, I have also been hearing some alternative view points on the nutritive value of certain veggies actually being higher if they are cooked.   So, here comes another label:  “Nutritarian,” which was created by Dr Joel Fuhrman. He defines it as:

“A nutritarian is a person who strives for more micronutrients per calorie in their diet-style. A nutritarian understands that food has powerful disease-protecting and therapeutic effects and seeks to consume a broad array of micronutrients via their food choices. It is not sufficient to merely avoid fats, consume foods with a low glycemic index, lower the intake of animal products, or eat a diet of mostly raw foods. A truly healthy diet must be micronutrient rich and the micronutrient richness must be adjusted to meet individual needs. The foods with the highest micronutrient per calorie scores are green vegetables, colorful vegetables, and fresh fruits. For optimal health and to combat disease, it is necessary to consume enough of these foods that deliver the highest concentration of nutrients.”

In the following short video Dr Fuhrman discusses whether it is better to eat vegetables cooked or raw:

Well, one thing is clear, there are an awful lot of varying opinions out there and it seems that the most restrictive ways of eating (like fruitarian, as an example) often seem to lead to vitamin or mineral deficiencies. 

For me, I think the safest way to live as “normal” of a life as possible, while maintaining a high level of health is be “raw vegan at home” and vegetarian while I am dining out and am in social situations. At this particular point in my life, this seems to make the most sense.

(“I’m Vegan” photo borrowed from the “I’m Vegan” documentary)

I’ll Have What He’s Having!

If you are into raw and living foods and you haven’t yet discovered YouTube sensation, Dan McDonald, than you are missing out! I have been following his channel for a few months now and have been educated, humbled and thoroughly entertained. Once in awhile “Dan the Man with the Master Plan” or “The Life Regenerator,” as he calls himself when will break out and show us his fun & playful side.

This video is his latest and is truly a testament to life on raw and living foods. I find it very motivating to get “back on the raw food horse” and I just grin while watching it from beginning to end.

Here’s to Dan! Thanks for being such a fantastic inspiration to us all!

Discovering “High Raw”

I am hearing more and more now about people being “high raw” and consuming “living cultured foods.” Apparently, though not “raw” these foods offer many enzymes that one would  not be otherwise be able to obtain from a 100% raw diet.

“Life Regenerator, Dan McDonald” has also recently done several YouTube videos with Holistic Health Educator, Lou Corona, wherein they’ve explained how to include more of these living, fermented foods into one’s diet.  Dan, himself, has reported having much more strength and vitality once he began including them in his diet.  Here is a recipe that they demonstrated for an Almond Coconut Yogurt.  I will have to give this a try soon myself. 

Maybe this eating 70-85% raw or “High Raw” including living, cultured foods might actually be the healthier way to go!

❤ COCONUT
ALMOND
YOGURT

RAW LIVING
FOOD RECIPE ❤

By Lou Corona/Dan McDonald

* I n g r e d i e n t s *

— 1 cup Germinated Really Raw Almonds* (to germinate them, first soak them in water for 24 hours, rinsing them and changing the water every 8 hours…then STRAIN the water away before using them in this recipe)

— 2-3 Thai Young Coconuts
(2-3 Young Coconut Meats + 1-2 Young Coconut Waters)

— ¼ cup Nutritional Essentials from NCP (Natural Choice Products) http://NUTRITIONAL-ESSENTIALS.life-re…

— 1 heaping scoop of Probiotic Blend Powder from NCP (Natural Choice Products)
http://PROBIOTICS.life-regenerator.com

* P r e p *
— 1) Toss the strained germinated really raw almonds into your blender.

— 2) Open the young coconuts to get the coconut water out.  Pour the young coconut water out of each coconut and set aside for use later in this recipe.

— 3) Using a melon baller or a spoon, scoop the young coconut meats out of the coconuts and toss them into the blender on top of the strained germinated really raw almonds.

— 4) Add the NCP (Natural Choice Products) Nutritional Essentials and Probiotic Blend Powder to the blender as well.

— 5) From the coconut water that you set aside in step 2 above, add just enough coconut water to the blender to be able to blend everything into a creamy yogurt (then enjoy the rest of the coconut water as is!)

— 6) Blend at high speed until the consistency of a yogurt cream is reached.

— 7) Pour into a glass casserole dish, cover it, and let it sit and culture for 3-4 hours at room temperature before using it in a recipe, or enjoying it as is!

— 8) Thereafter, you must store it in the refrigerator, where it will last for 3-5 days.

* I n s p i r a t i o n *
— This Coconut Almond Yogurt raw living food recipe serves as a base for other delicious recipes such as smoothies and salad dressings, which will all appear in videos posted after this one, so stay tuned!

— By CULTURING raw living foods like this Coconut Almond Yogurt, we make it PREDIGESTED, so we are directly getting AMINO ACIDS, FATTY ACIDS & GLUCOSE instead of whole proteins, fats & carbohydrates that our bodies would otherwise have to work at breaking down.

— Raw living cultured foods help your body and muscles to maintain and grow strength!

Vegan Vampires?

Haven’t quite gotten back on the “raw food band wagon” just yet, but still settling in nicely to my new vegetarian lifestyle.  I recently joined a Veggie Meet Up group in my area and joined a small group of the members at an Indian restaurant for lunch.  It was a lunch buffet with very poorly marked dishes; I believe I may have accidentally selected a small piece of lamb that seemed to be minced with various veggies and fried into some sort of ball with a sauce.  I remember sitting there at this table full of vegans and vegetarians, taking a bite, only to look up in horror, thinking is this meat?! I was mostly concerned that the group would notice my faux pas and I would be booted from the group before I’d even had a chance to get comfortable.  It did not appear that anyone noticed, at least they chose not to say anything, if they did.

One thing I noticed about this group and I have heard about vegans, in general, is that they didn’t appear to look very healthy to me. Each and every one of them, though very nice people, seemed to have a grayish, almost vampire-like skin tone. This just seemed very strange to me as it is the end of summer right now, not the dead of winter.  Yet, at least so far, in my limited exposure, it would seem that raw foodist folks are much healthier looking, more vibrant. Does it really come down to a difference of cooked vs raw?  It would appear that many of my vegan lunch pals eat a lot of processed foods in the way of tofu, tempura and seitan.  Not to mention all of the processed vegan “cheeses,” faux “meats,” and other tasty treats.  So, perhaps it’s just the way with processed foods in general, whether you are on the Standard American Diet (SAD) or Vegan – processed foods must be the enemy of actually looking as good as you feel.  Aha moment!

So, I guess this means I need to buy some land and become a farmer, right?  Okay, maybe not, but in the future it will make me think twice about eating something that comes out of a bag or a box, rather than it’s natural state found in nature, cooked or not.

Once a Fat Girl, Always a Fat Girl?

Day 21.  3 weeks into the raw food diet, except somewhere recently, I stopped eating raw.  Whoops.  I guess I should be impressed that I have made it this far without too much trouble, but just as soon as there was a special occasion:  a family birthday, all hell broke loose. When did I develop this ridiculous “addictive personality?” As long as I stay away from sweets & processed foods, I seem to have an element of control over my life.  Then I always have to flirt with the edge of fire.  At first, everything seems to be fine.  I feel like a “normal person,” and go on falling in slow motion until I have fallen back down that slippery slope again, struggling to make healthy choices, struggling to even want to.  It doesn’t help that after 3 weeks of eating primarily veggies out of our garden I have grown very sick of eating veggies! Suddenly, being healthy has lost it’s appeal.

I thought maybe this was it;  Actually, I know this is the way out of this continual “mad-tea cup ride,” but keeping my brain in the game when life starts to get in the way is quite challenging. Example, yesterday the husband, kids & I went with friends to a little festival in a nearby small town.  We all brought water along & managed to drink it all as it was 95 degrees yesterday, so then my husband, Adam goes to buy some water only to find they ran out and now only had soda pop.  He returns with a full sugar Sprite.  Did I mention it was hot? What was I to do?  Even though I did succumb to the Sprite, I  was still dehydrated as later when we went to dinner I consumed half of the pitcher of water the waitress left at our table.  Anyway, I digress.  The point is I know I just need to pick myself back up & keep going, but it’s just so frustrating.  All I really want in life is to be a role model of some kind; to help others with their own struggles.  One thing I know for sure is, if I ever find my way out of this “dieting” maze and conquer it, I will definitely have discovered the key to what holds a lot of people back in life.  For now, it’s back to our regularly scheduled 30 day raw food diet. I guess I should technically start over at this point.  Sigh.

Raw Food Detox Diet Day 14

Half way through my 30 day raw food detox diet and minus 10 pounds!  That is exciting! The first week, naturally, I was a lot more hungry than I have been in the second week.  I handled that by eating higher fat foods each day, like avocados, bananas and raw nuts and seeds.  I know it’s not the best idea to consume a lot of those fats long term, but when converting to raw eating, I highly recommend it.

Another thing that has helped me stick to it was having a garden.  If you’ve ever had a garden, you know what it’s like when those plants start producing vegetables faster than you can eat them!  Knowing I need to consume those veggies before they go bad has helped keep me focused on the right foods.  I have been able to do a lot of juicing lately – which has been essential for washing all of those toxins out of my system! I also have had a great time creating dishes with a little bit of garlic, olive oil & sea salt.  Here are a couple of my yummy creations made entirely from the garden.  I grated yellow squash to create a “pasta.”

One of the things I have realized is that flavors and seasonings is what I like; it doesn’t really matter if it’s on meat or vegetables, it’s still that certain flavor I am after.  When you consider that, it really doesn’t make switching away from a meat based diet all that difficult.