So I'm on day numero uno of my 21 day totally-vegan-mostly-raw-no-refined-sugar-proper-food-combining Kick. And about an hour after lunch (avacado, hummus, and Vegenaise sandwich on toasted Ezekial bread with a side of Kim Chee) I had the hankering for something sweet. Imagine that.
Let me just explain here: my 21 days was supposed to start Wednesday. Maybe even Thursday. I'm planning a big food shopping trip to Whole Foods on Wednesday and the good-for-you-vegan-pickings are slim until then. But after last night's 'run in' with totally-non-vegan-and-certaintly-not-good-for-you brownies (really, it was more like a date, one that I was quite excited for at that) I woke up this morning feeling sick to my stomach and really just gross, a feeling that has become all too familar to me. And I said, what the heck? Why prolong my misery? It's going to be just as hard in two days. Let's start now.
I had to modify my requirements a bit, given what my pantry is looking like. Instead of raw til dinner- it's raw til lunch. Other than that, it's pretty much the same. All vegan, as much raw as possible, no crap food (read: refined sugars and grains), and as little processing as possible. So, ixnay on the soymilk. Also, I'm following the Fit for Life plan pretty closely, paying attention to the basic rules of food combining. (I could do a whole other post on that, and maybe at some point I will.)
Breakfasts are fairly easy- per the Fit for Life plan (and, really, according to what makes me feel my best/lightest) I eat as much raw fruit as I want until noon. This usually means a grapefruit, maybe an apple as well. This also qualifies me for the "raw til noon" label, without much work at all.
Once I fill up my pantry to the seams with wonderful, fresh, vegan food, it'll be much easier and probably pretty pain free. What I'm most worried about is stopping when I'm full- and, perhaps the biggest pain in the butt- SUGAR.
Sugar is absolutely my downfall. Absolutely positutely. I am probably what you would call addicted, at the very least a compulsive consumer. If there are three cookies, I'll eat three. If there are ten, I'll eat ten. I very often don't stop til I'm sick, even though I know that's where the whole game is headed. Gross, right?
Before you begin to tell me about how I can cure this- I've tried it. Geneen Roth, Marienne Williamson, and all of the nutritional approaches. And yes, I've tried "just stopping."
But what has worked at points- until I've strayed from the path- is good, whole, often raw vegan eating. My body instinctively loves good food. Whole foods, that is. Unprocessed, unpasteurized, fresh, clean food. And my tongue loves it too!
My tongue especially loved the raw kind-of-vegan frosting I made after lunch. Here's the recipe.
Jessica's Raw Choco-Nut Frosting
Ingredients:
1-2 tablespoons raw organic almond butter, creamy OR chunky
1 tablespoon raw honey
1-2 tablespoons fair trade cocoa powder
1-4 teaspoons water
nutmeg or cinnamon, to taste
In a small bowl, mix almond butter, honey, cocoa powder, and spices until blended. Add a teaspoon of water and whisk, increasing amount of water until the mixture reaches desired consistancy.
This recipe is great by itself for dessert OR would make a great frosting. I liked the texture of the crunchy kind of almond butter, but for frosting, I think I'd go with creamy.
Enjoy!!
P.S: Sorry, no pictures today!! It was just not around long enough to capture on camera. Blame my taste buds, if you must.
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