After nearly a week of Britney requesting this smoothie for breakfast, I finally sampled it and deemed it blog-worthy! You can do more nut milk for a less thick shake or make the recipe as is and eat it with a spoon.
1 cup nut milk (we usually use coconut or almond milk)
1 1/2 cups frozen mango
1/2 an avocado
a small handful of greens (spinach and romaine)
1/2 tsp. cinnamon
Blend until creamy.
There has been a lot of shift and change happening around here lately. By “around here” I guess I mean in my brain. I’ve been a hard-core health-foodie detox-nut for about three years now and I’ve come to a point where I’ve needed to make a change. To inhabit my own body instead of letting a teacher tell me what is or isn’t right for it. I’ve come so far since my pre-detox days and I’m still pretty much a veggie-loving juice-fiend but something hasn’t been quite right. I haven’t been able to completely heal from my disordered eating tendencies by following what I’ve considered to be a “perfect diet” or going the route of traditional therapy. Great strides have been made but it hasn’t been enough. I’ll be talking about this topic more in weeks to come but for now I wanted to share three books that have made a big impact on me recently. While I’m not 100% on board with everything in any of these books, I’ve had to realize that It’s not been good for me to be 100% unquestioningly on board with any “program” and to take what will serve me and leave the rest. I’ll touch on the books today and possibly expand more on what’s been helpful in the future.
Intuitive Eating by Evelyn Tribole, MS, RD and Elyse Resch, MS, RD, FADA. When I first started reading this one I flat out rejected it. Then I picked it up again and couldn’t stop reading. I was reading this book around the time I was in NYC this Summer while taking the Advanced Detox Training.
The Slow Down Diet by Marc David. I adore this man. I can’t get enough of his blog over at The Institute for the Psychology of Eating and I recently signed up to take part in “Pleasure Camp” led by Marc and his extraordinary former student Jena La Flamme. I realize it sounds a little cheesy but I’m loving it so far!
Brain over Binge by Kathryn Hansen. This book has completely and utterly changed my life and turned my world upside down. It made me question a lot of what I believe. I’ve spent so many years with certain ideas about eating disorders and this one blew them out of the water. It’s felt like, if what I was so certain about eating disorders was incorrect (for me) what else do I believe (about anything!) could possibly also be untrue? It’s lead to a heap of questioning and experimentation.
I’ve been playing with eating more intuitively. In the past, not being on a specific program would have set me up for a binge. Since I read the last book on the list I feel very confident and very well-equipped to experiment without fear of that being the case again. I’m really getting a handle on what’s right and true for my body, which happens to be different every day requiring a higher degree of presence and awareness. It’s been a simultaneously liberating and daunting thing to take on.
More to come!
This recipe was the result of several laps around the farmers market, looking for the tastiest looking ingredients to make dinner with! We couldn’t resist the many colors of fresh baby potatoes that went into this dish which ended up perfectly satisfying our Summer salad craving.
4 cups kale, stemmed and chopped
4 green onions, chopped
small handful fresh thyme
2 cups baby potatoes, halved and boiled until soft
1/4 cup dijon mustard
1 clove garlic
sea salt and pepper, to taste
nutritional yeast and/or olive oil (optional)
Massage half the avocado with a little sea salt into the kale until wilted. Add remaining ingredients and stir until creamy. I added nutritional yeast to mine and Britney added a drizzle of cold-pressed olive oil to hers.
The other morning I was craving something a little heartier than juice for breakfast, I had just made Britney a Raw Curried Cantaloupe Soup and I decided to try a breakfast soup for myself as well!
1 cup carrot juice (1 pound of carrots)
1 cup romaine juice (1-3 heads romaine)
1 Tbsp each cacao and carob powder (or 2 Tbsp cacao or 2 Tbsp carob)
2 droppers NuNaturals stevia, vanilla or regular
Blend until frothy.
Things I’ve discovered or have been enjoying lately…
Trader Joe’s new salt and pepper chocolate! I’ts not super dark but definitely one of the more unique and tasty things I’ve had in a while.
Cookbooks from the library! This week I’ve been flipping through Carol Alt’s Crazy, Sexy, Raw and enjoyed a Middle Eastern Style Cauliflower Rice Salad with Pine Nuts and Currants. About twenty other recipes are still bookmarked 😉
New blogs to read! Check out those before and after pics and Daniela’s story at Daniela’s Kitchen.
Do you have anything new or interesting to share this week?
These creamy-delicious veggies were mentioned on my last “What I Ate Wednesday“. They made the perfect salad topper, no dressing needed!
1 lb brussel sprouts
4 Tbsp Sunbutter
4 Tbsp Nama Shoyu
pinch red pepper flakes
2 droppers NuNaturals stevia
Preheat oven to 400. Mix sauce ingredients and coat brussel sprouts. Place on a baking sheet and bake for 30-40 minutes.
We spent Friday evening having a lovely wine-and-cheese style picnic in a beautiful waterfront park. We’ve been attempting to visit a new-to-us place every weekend and have been pleasantly surprised at all the yet-to-be discovered spots in Seattle!
I’ve been wanting to try this cheese sampler from Trader Joe’s, a delicious combination of sheep and goat cheese that paired wonderfully with the rest of dinner…
I was craving the experience of a glass of wine without the headache that tends to come along with it so I bought a bottle of grape kombucha which pretty much did the trick! I even brought our wine glasses all the way to the park 🙂
Fresh raw corn has been a major staple this Summer- I can’t get enough! I have a little trouble digesting cooked corn but the raw version is just wonderful. I’ll post the recipe at the end of this post.
Whole foods was selling freshly roasted hatch chiles which I stuffed with the corn salad. I’d imagine any roasted chile would be tasty for this dish though.
Summer Corn Salad in Roasted Chiles
roasted hatch chiles (or large chiles of choice)
4 ears raw, organic corn
1 Tbsp cold-pressed olive oil
1/2 cup cilantro, chopped
3 shallots, chopped
2 limes, juiced
salt and pepper to taste
Toss all salad ingredients together and stuff into chiles.
Filed under Recipes, Salad