Unfortunately, I've needed to take a break from blogging. It was something that came about very unexpectedly, but I really needed the time to gather my thoughts, and deal with some life difficulties, both new and old. I'm feeling much better, and just getting back into the swing of things so I just wanted to very quickly update so that it doesn't seem like I've completely disappeared. I'll be posting a more detailed update within the next day or two, to let everyone know what's been going on. I'd also like to switch things up a bit with the next few posts, and I'd like to begin focusing a bit more on dealing with mental illness naturally, since that's really the reason I began my journey into holistic nutrition in the first place. I will most definitely still be posting fun new recipes that I'm trying out which support a healthy lifestyle, but I'm also planning to speak more about my personal life balancing everyday life and motherhood with mental illness, and learning how to manage my symptoms using a holistic approach.
Thank you so much for all of the support. If anyone would like to stay updated with what I'm up to day to day then please click the link and come check out my Facebook page, Semi Raw Kind of Life.
Love & Light
Antonia
Wednesday, December 3, 2014
Wednesday, October 8, 2014
Chocolate Almond Butter Tarts (Imitation Hail Merry)
I'm sorry it's been so long since I've updated. I like to try and post at least once a week, especially since the blog is so new and I'd like to build on to it as much as I can. I've been dealing with some things which I definitely intend to talk about in an upcoming post, mainly having to do with some internal issues I've been trying to figure out how to deal with. The past few weeks have been a bit of a roller coaster ride, and I'm just now trying to get back into the groove of things, which can be difficult because it feels so much like almost starting off from scratch. But here we are, and to try and start getting back into my groove and feeling well, I figured the best way to do that would be make some sweets, and what's better than a rich, decadent, chocolaty dessert?
When I used to shop at Whole Foods I discovered Hail Merry Miracle Tarts. They're insanely delicious, and contain ingredients that I feel comfortable consuming everyday, like coconut oil, almonds, real maple syrup for sweetener, and they're also vegan, gluten free, paleo, and essentially raw aside from the fact that they use cocoa instead of cacao. The main problem though, they are far too expensive for me to buy almost ever. I have a pretty strict budget when I go food shopping because organic produce is my main priority, which adds up quickly. So spending almost $5 on a tiny treat which will last me all of two seconds just isn't in the cards. You can purchase a 12 pack from Hail Merry's website for $100, which sounds kind of insane to me since I just can't imagine having the ability to drop that kind of cash on 12 little chocolates, but more power to those that can afford it.
After a bit of consideration I realized that I already have all of the ingredients needed to make one of these, and I'd actually made similar desserts before without realizing there were recipes for these kinds of sweets, back before I knew there were entire real food and raw food communities. So I figured why not give it a try? I thought even if it doesn't come out tasting the same it'll probably still be delicious. The good news is that these do taste incredibly similar, and are very delicious. All you'll need for this are a few simple ingredients, and some baking cups.
When I used to shop at Whole Foods I discovered Hail Merry Miracle Tarts. They're insanely delicious, and contain ingredients that I feel comfortable consuming everyday, like coconut oil, almonds, real maple syrup for sweetener, and they're also vegan, gluten free, paleo, and essentially raw aside from the fact that they use cocoa instead of cacao. The main problem though, they are far too expensive for me to buy almost ever. I have a pretty strict budget when I go food shopping because organic produce is my main priority, which adds up quickly. So spending almost $5 on a tiny treat which will last me all of two seconds just isn't in the cards. You can purchase a 12 pack from Hail Merry's website for $100, which sounds kind of insane to me since I just can't imagine having the ability to drop that kind of cash on 12 little chocolates, but more power to those that can afford it.
After a bit of consideration I realized that I already have all of the ingredients needed to make one of these, and I'd actually made similar desserts before without realizing there were recipes for these kinds of sweets, back before I knew there were entire real food and raw food communities. So I figured why not give it a try? I thought even if it doesn't come out tasting the same it'll probably still be delicious. The good news is that these do taste incredibly similar, and are very delicious. All you'll need for this are a few simple ingredients, and some baking cups.
Chocolate Almond Butter Tarts
Makes about 6-8 tarts
Crust Ingredients:
-1/2 cup Almond Flour
-2 Tbsp Raw Cacao Powder
-1.5 Tbsp Coconut Oil
-1/8 tsp Sea Salt
Center Ingredients:
-1 or 2 Tbsp Raw Almond Butter
Method:
-Line a cupcake tin with baking cups.
-Mix together your dry ingredients.
-In a separate bowl warm your coconut oil just until it's a clear liquid.
-Add coconut oil to dry ingredients and mix well.
-Scoop about half tablespoon (a bit more or less may be needed) into baking cups, and press down with your fingers, molding the mixture into cup shapes.
-Place in the refrigerator while mixing filling.
Filling Ingredients:
-1.5 Tbsp Coconut Oil
-2 Tbsp Maple Syrup
-1/8 cup Raw Cacao Powder
Method:
-Melt your coconut oil just until it reaches a clear liquid consistency.
-Add maple syrup, and cacao powder and thoroughly mix.
-Take crusts out of the refrigerator, and scoop a bit more than 1/2 teaspoon almond butter into each cup, then fill the rest of the way up with your chocolate filling.
-Refrigerate for at least an hour, or if you're eager like me then you can pop it in the freezer.
Thursday, September 25, 2014
The Creamiest, "Cheesiest" Vegan Alfredo Sauce I've Ever Eaten
Autumn is my absolute favorite time of year, from the crisp air feel, to the changing leaves, though above anything I just can't get enough of the flavors of Autumn; the apples, the spices, but most of all I absolutely love the vegetables. As the air begins to chill I've been starting to crave a little more hearty of meals, and I've definitely been craving the complexity of flavors from a cooked meal which I haven't yet been able to achieve with entirely raw foods. So with that I decided to prepare one of my all time favorite vegetables, spaghetti squash. There are a million and one ways you can prepare this delectable vegetable, but the easiest, yet still my favorite, is to use this as a pasta replacement. You can top your spaghetti squash with any sauce of your choosing and it's bound to be absolutely scrumptious.
I've made a number of different vegan alfredo sauces over the past year or so, both raw and cooked, and while they were all good, none of them quite "hit the spot" the way you expect an alfredo sauce to do. So the last couple of times that I've made it I tried using past recipes as a baseline, and then tweaked them until I finally came to the recipe I have now. It's rich, oh so creamy, and full of complex, robust flavors. It is a cooked recipe, but I'm definitely going to be toying around with it to try and achieve a similar flavor in a raw sauce.
To get a nice "cheesy" flavor I like to use nutritional yeast. Nutritional yeast comes in both powdered or flake form, it's extremely versatile, and can be added to many different snacks and meals to add an extra punch of flavor and nutrition. Nutritional yeast is a complete protein, meaning it contains all 9 essential amino acids which our bodies are unable to produce on their own. It also contains the entire array of B vitamins, aside from naturally occurring B12. Though nutritional yeast can be a great source of B12 because it most often is fortified. Vitamin B12 is only naturally produced by bacteria, which means that wild grown yeast can contain this vital nutrient, though commercially produced yeast can not. Nutritional yeast also contains iron, potassium, and selenium, which really makes this a wonderfully healthful food to add in your arsenal.
I've made a number of different vegan alfredo sauces over the past year or so, both raw and cooked, and while they were all good, none of them quite "hit the spot" the way you expect an alfredo sauce to do. So the last couple of times that I've made it I tried using past recipes as a baseline, and then tweaked them until I finally came to the recipe I have now. It's rich, oh so creamy, and full of complex, robust flavors. It is a cooked recipe, but I'm definitely going to be toying around with it to try and achieve a similar flavor in a raw sauce.
To get a nice "cheesy" flavor I like to use nutritional yeast. Nutritional yeast comes in both powdered or flake form, it's extremely versatile, and can be added to many different snacks and meals to add an extra punch of flavor and nutrition. Nutritional yeast is a complete protein, meaning it contains all 9 essential amino acids which our bodies are unable to produce on their own. It also contains the entire array of B vitamins, aside from naturally occurring B12. Though nutritional yeast can be a great source of B12 because it most often is fortified. Vitamin B12 is only naturally produced by bacteria, which means that wild grown yeast can contain this vital nutrient, though commercially produced yeast can not. Nutritional yeast also contains iron, potassium, and selenium, which really makes this a wonderfully healthful food to add in your arsenal.
Spaghetti Squash & Creamy Alfredo Sauce
Serves 2-3
Ingredients:
- 2 medium/large Spaghetti Squash
- 3/4 cup Cashews (soaked for 4-5 hours)
- 1 medium sweet onion
- 6 cloves Garlic
- 2 cups Vegetable Stock (not broth)
- 1/3 cup Nutritional Yeast
- 1 small Lemon
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 3/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- Coconut Oil
- Dried Parsley (optional)
Method:
- Preheat oven to 400 degrees, place rack in the center of your oven.
- Slice spaghetti squash lengthwise and scoop out the inner seeds. Place cut side up in a pan, brush with coconut oil, and sprinkle with dried parsley.
- Bake for about 1 hour, or until the squash is fork tender, and ready to separate.
- Roughly slice or chop your garlic, it doesn't need to be particularly small.
- Place your garlic in a pan with about a tablespoon of coconut oil, and allow to brown just slightly, cooking for only a minute or two on low/medium heat.
- Slice your onion, and add them to your pan, allowing to cook for another few minutes, just until they start to become translucent.
- Add 1 cup of vegetable stock to your pan and allow to simmer down until there's no more liquid, and your onions appear almost creamy.
- Place your soaked cashews, onions and garlic, nutritional yeast, garlic and onion powder, salt, pepper, lemon juice, and 3/4 to 1 cup of stock (depending on how thick you want your sauce) into a blender.
- Start on a low speed, and increase up to high for one minute.
- Once cooked, take your spaghetti squash out of the oven and allow to cool just enough to be able to handle.
- Use a fork to scrape the spaghetti strands from the sides of the squash, and scoop it into bowls.
- Pour sauce over spaghetti, and enjoy!
Monday, September 15, 2014
Pad Thai (Raw/Vegan/Grain Free)
Thai food is one of my favorite types of cuisine, if not my favorite. The complexity of flavors, and the combinations of sweet and spicy are absolutely delectable in every way. Pad Thai is the pinnacle of Thai food for me, and mastering it is an art form. Traditionally Pad Thai is eaten as a street food, served sweet and slightly salty, and with only a touch of spice. It's made with soaked rice noodles which are stir fried with eggs, tofu, and tamarind paste, that's the basic gist, but there are other variations.
I actually wasn't intending to add this recipe to the blog quite yet, since I had been playing around with recipes for quite awhile. But I tweaked some of my old recipes, and made what I think is my best attempt yet, and so many people have already asked for it that I figured why not just write it up so anyone can try it? I do apologize because I only took one photo the night I made this, since I wasn't initially intending to post this recipe. I'll most likely be making this dish again very soon, so I will update with more photo's as soon as I do.
I actually wasn't intending to add this recipe to the blog quite yet, since I had been playing around with recipes for quite awhile. But I tweaked some of my old recipes, and made what I think is my best attempt yet, and so many people have already asked for it that I figured why not just write it up so anyone can try it? I do apologize because I only took one photo the night I made this, since I wasn't initially intending to post this recipe. I'll most likely be making this dish again very soon, so I will update with more photo's as soon as I do.
Pad Thai
Serves 1-2
Ingredients:
- 2 Zucchini
- 2 Carrots
- 1/2 small head Red Cabbage
- 6 stalks Scallions
- 1 Red Bell Pepper
- 1/2 cup Alfalfa Sprouts (or whichever sprouts you prefer)
- 1/2 cup Raw Almond Butter (I prefer crunchy)
- 1 Orange
- 2 Limes
- 2 Tbsp. Raw Honey or Maple Syrup
- 1 Tbsp. minced fresh Ginger
- 2 Tbsp. Nama Shoyu, Coconut Aminos, or Tamari
Method:
- Spiralize, or Julienne your zucchini. Julienne carrots, dice bell pepper & scallions, thinly slice red cabbage, and set aside.
- Mince ginger.
- In a bowl mix together your almond butter, juice from orange and limes, Nama Shoyu, honey, and minced ginger.
- Toss all of your veggies and sprouts with your sauce, and serve.
Thursday, September 11, 2014
Quick & Easy Vegetable Nori Wraps
At this stage in life I find my days to be fairly chaotic most of the time, with running after a highly active two and a half year old, and trying to keep an eye on her while attempting to prepare healthful meals for the family, it can sometimes be really difficult to get a good meal on the table. I'm still new to the raw food lifestyle, and I'm constantly searching for delicious new dishes to try that are also not terribly complicated, or time consuming to make. There's definitely a bit of a learning curve when first starting out trying to incorporate more raw meals into each day, but there are a couple of tricks that I've learned to help make things a bit easier.
1. Meal Plan - Yes, it can seem a little daunting to begin. If you can take time one day each week I can promise you that not only will the rest of the week become less stressful, but you'll save money by only buying what you need, and you'll reduce waste. My new routine is to meal plan on Friday because I do all of my shopping on Saturday. One of our local farmers markets is just a few blocks away from the supermarket where I shop, MOM's Organic Market, so I head there first to buy as direct as I can, then I head over to the supermarket to fill in the gaps. To make life even easier, I recently began using Pepperplate, which is a meal planning website with an accompanying phone app, and it's free. You can add your own recipes, and it will take ingredients from your weekly meal plan and put them onto a shopping list for you.
2. Prep Veggies Ahead of Time - Now, you probably won't be able to prep all of your vegetables in advance, since some could definitely dry out, or get too soggy. But for vegetables like carrots, cabbage, peppers, and onion I chop, shred, or slice enough for most of the week so that I've got ingredients ready to go. You may not be able to prep enough for the entire week, because you do want to retain the freshness of your vegetables, but I can typically get 4 days worth of prepped foods. Just make sure to store everything in separate air tight containers, mason jars, or even ziplock bags would work.
3. Waste Not, Want Not - Don't let food go to waste, seems simple, but putting it into practice can actually be somewhat difficult when you're not used to it. What do I mean by this? Well if you're like me, and you're addicted to juicing, then save the pulp after you juice all of your veggies. The pulp is great to add on salads, or wraps, even raw desserts, and baked goods. Also, if you have produce which may go bad soon, and you can't seem to find a use for it, then either juice 'em or make a smoothie for a quick snack that's packed with nutrients.
I'm always looking for the most simple ideas for lunch, because I typically eat while my daughter is napping since it's the only meal that I can prepare without needing to focus on multiple things at once. As she gets older the naps get shorter, so the quicker I can prepare a meal and get to sit so I can actually eat it, the better. Prepping vegetables in advance, and saving the pulp from juicing have both helped tremendously with this. Typically I stick with a simple salad, but that can get a bit monotonous. I used to eat a lot of wraps and burritos made with the standard wheat flour, or sprouted flours, but I wanted to find something a bit healthier, and more nutritionally substantial. That's when I discovered that you can buy nori sheets.
Nori is a seaweed which is most commonly used in sushi. You can buy nori sheets both raw and roasted, so make sure to check the labels before you buy them. Seaweed is high in nutrients such as vitamin A, B6, C, as well as fiber, and iodine. The iodine contained in seaweed is beneficial for those that eat a lot of raw cruciferous vegetables like kale, collard greens, broccoli, brussels sprouts, and cauliflower. Eating a large amount of these vegetables in their raw form has been shown to increase the risk of hypothyroidism. Though, making sure to eat enough iodine containing foods like seaweed, potatoes, navy beans, and seafood can help to counteract the affects cruciferous vegetables have on the thyroid.
1. Meal Plan - Yes, it can seem a little daunting to begin. If you can take time one day each week I can promise you that not only will the rest of the week become less stressful, but you'll save money by only buying what you need, and you'll reduce waste. My new routine is to meal plan on Friday because I do all of my shopping on Saturday. One of our local farmers markets is just a few blocks away from the supermarket where I shop, MOM's Organic Market, so I head there first to buy as direct as I can, then I head over to the supermarket to fill in the gaps. To make life even easier, I recently began using Pepperplate, which is a meal planning website with an accompanying phone app, and it's free. You can add your own recipes, and it will take ingredients from your weekly meal plan and put them onto a shopping list for you.
2. Prep Veggies Ahead of Time - Now, you probably won't be able to prep all of your vegetables in advance, since some could definitely dry out, or get too soggy. But for vegetables like carrots, cabbage, peppers, and onion I chop, shred, or slice enough for most of the week so that I've got ingredients ready to go. You may not be able to prep enough for the entire week, because you do want to retain the freshness of your vegetables, but I can typically get 4 days worth of prepped foods. Just make sure to store everything in separate air tight containers, mason jars, or even ziplock bags would work.
3. Waste Not, Want Not - Don't let food go to waste, seems simple, but putting it into practice can actually be somewhat difficult when you're not used to it. What do I mean by this? Well if you're like me, and you're addicted to juicing, then save the pulp after you juice all of your veggies. The pulp is great to add on salads, or wraps, even raw desserts, and baked goods. Also, if you have produce which may go bad soon, and you can't seem to find a use for it, then either juice 'em or make a smoothie for a quick snack that's packed with nutrients.
I'm always looking for the most simple ideas for lunch, because I typically eat while my daughter is napping since it's the only meal that I can prepare without needing to focus on multiple things at once. As she gets older the naps get shorter, so the quicker I can prepare a meal and get to sit so I can actually eat it, the better. Prepping vegetables in advance, and saving the pulp from juicing have both helped tremendously with this. Typically I stick with a simple salad, but that can get a bit monotonous. I used to eat a lot of wraps and burritos made with the standard wheat flour, or sprouted flours, but I wanted to find something a bit healthier, and more nutritionally substantial. That's when I discovered that you can buy nori sheets.
Nori is a seaweed which is most commonly used in sushi. You can buy nori sheets both raw and roasted, so make sure to check the labels before you buy them. Seaweed is high in nutrients such as vitamin A, B6, C, as well as fiber, and iodine. The iodine contained in seaweed is beneficial for those that eat a lot of raw cruciferous vegetables like kale, collard greens, broccoli, brussels sprouts, and cauliflower. Eating a large amount of these vegetables in their raw form has been shown to increase the risk of hypothyroidism. Though, making sure to eat enough iodine containing foods like seaweed, potatoes, navy beans, and seafood can help to counteract the affects cruciferous vegetables have on the thyroid.
Vegetable Nori Wraps
Makes 4 small wraps
Ingredients:
- 2 Raw Nori Sheets
- Sprouted Hummus (or any other spread or dip of choice)
- 2 handfuls Spinach
- 1 Yellow Bell Pepper
- 1 Carrot
- 1/4 small Red Cabbage
- Broccoli Sprouts (or other kind of sprouts)
Method:
- Julienne your carrot and bell pepper, and thinly slice your red cabbage.
- Lay your nori sheet on a flat surface, and spread desired amount of sprouted hummus on about three fourths of the sheet.
- Place a layer of spinach on top of the hummus, and then top with your Julienne vegetables, placing them lengthwise on one end of your nori sheet.
- Top with your red cabbage and sprouts, then roll your nori sheet around the vegetables, just like you would with a normal wrap.
- As you get to the end either dab your finger in water, or use a small bit of hummus to seal the end of the nori sheet closed.
- Slice diagonally down the center, and you're ready to eat!
- As you get to the end either dab your finger in water, or use a small bit of hummus to seal the end of the nori sheet closed.
- Slice diagonally down the center, and you're ready to eat!
Thursday, September 4, 2014
Zoodles with Sun Dried Tomato Marinara (Raw/Vegan)
Zoodles you say?
Yes zoodles, deliciously vibrant zoodles!
So... what are zoodles?
Well, zoodles are essentially spaghetti noodles which are made from zucchini. Simple enough concept so far. Now there are a few different methods for making zoodles, for starters you can serve them both cooked and raw, but I prefer raw because not only are you taking in the full nutrient content from the vegetable, but I also like that slight crunch that you get when you chow down on a zucchini noodle. So how do we achieve these thin, spaghetti-like strands from a solid veggie like zucchini? Well, you've got a few different options, and they each have their pro's and con's. I'm going to start with my least favorite method, and work my way up.
3. Mandoline - Using a mandoline slicer is probably both the messiest, and most time consuming method, though it will certainly work to julienne your zucchini. Another downside, though really very small, is that you'll only be able to julienne your veggies using this method, so you won't be able to achieve the spaghetti-like curls, or spirals. If a mandoline was all I had to work with then I'd most definitely use it, because zoodles are just that fantastic, but this isn't the most ideal method for me personally. Though I do use my mandoline very frequently for many other dishes, you can find the one that I use here, they're typically anywhere between $15-25.
2. Julienne Peeler - A julienne peeler is great because it's quite small, and very easy to wash, making prep and cleanup an absolute breeze. You can also find really great ones for less than $10, and these guys will generally last a long while. You use this much the same way that you'd use any vegetable peeler, just hold your zucchini lengthwise and peel from end to end, making sure to flip the zucchini over once you hit its seeded center. Again, I really love this for it's ease of use, but you will only be able to achieve a julienne style noodle, so they'll be a bit shorter, and not curly.
1. Spiralizer - The down side to using a spiralizer is that you will have more parts to wash, but it's all pretty simple to clean, and I've never had anything get stuck in the blade. The upside is that you have three size options for your noodles, the smaller blade being about the size of spaghetti, and the largest being similar to a fettuccine style. This is also the only method where you'll be able to achieve noodle-like curls. For those reasons alone I think the two minute extra cleaning is worth it, and I honestly just think that the spiralizer is so much fun to use. Here is the one that I own, but if you're looking for something a little less expensive there are smaller handheld spiralizers for about half the price, though you won't have different size blades with these.
Yes zoodles, deliciously vibrant zoodles!
So... what are zoodles?
Well, zoodles are essentially spaghetti noodles which are made from zucchini. Simple enough concept so far. Now there are a few different methods for making zoodles, for starters you can serve them both cooked and raw, but I prefer raw because not only are you taking in the full nutrient content from the vegetable, but I also like that slight crunch that you get when you chow down on a zucchini noodle. So how do we achieve these thin, spaghetti-like strands from a solid veggie like zucchini? Well, you've got a few different options, and they each have their pro's and con's. I'm going to start with my least favorite method, and work my way up.
3. Mandoline - Using a mandoline slicer is probably both the messiest, and most time consuming method, though it will certainly work to julienne your zucchini. Another downside, though really very small, is that you'll only be able to julienne your veggies using this method, so you won't be able to achieve the spaghetti-like curls, or spirals. If a mandoline was all I had to work with then I'd most definitely use it, because zoodles are just that fantastic, but this isn't the most ideal method for me personally. Though I do use my mandoline very frequently for many other dishes, you can find the one that I use here, they're typically anywhere between $15-25.
2. Julienne Peeler - A julienne peeler is great because it's quite small, and very easy to wash, making prep and cleanup an absolute breeze. You can also find really great ones for less than $10, and these guys will generally last a long while. You use this much the same way that you'd use any vegetable peeler, just hold your zucchini lengthwise and peel from end to end, making sure to flip the zucchini over once you hit its seeded center. Again, I really love this for it's ease of use, but you will only be able to achieve a julienne style noodle, so they'll be a bit shorter, and not curly.
1. Spiralizer - The down side to using a spiralizer is that you will have more parts to wash, but it's all pretty simple to clean, and I've never had anything get stuck in the blade. The upside is that you have three size options for your noodles, the smaller blade being about the size of spaghetti, and the largest being similar to a fettuccine style. This is also the only method where you'll be able to achieve noodle-like curls. For those reasons alone I think the two minute extra cleaning is worth it, and I honestly just think that the spiralizer is so much fun to use. Here is the one that I own, but if you're looking for something a little less expensive there are smaller handheld spiralizers for about half the price, though you won't have different size blades with these.
Zoodles with Sun Dried Tomato Marinara
Makes about 2 servings
Ingredients:
- 2 large Zucchini
- 3 medium Tomatoes
- 1/2 cup Sun Dried Tomato
- 1/2 small Red Onion
- 1 clove Garlic
- large handful fresh Basil
- 1 tsp. Dried Oregano
- 2 Tbsp. cold pressed Olive Oil
- 1/4 tsp. Black Pepper
- 1/2 tsp. Turmeric
I like to add turmeric because it has a very mild flavor, but has amazing nutritional qualities. Curcumin is the main active ingredient found in turmeric. Curcumin is a very potent antioxidant, and anti-inflammatory. Chronic, low level inflammation is now believed to play a role in many debilitation illnesses including heart disease, cancer, metabolic syndrome, and Alzheimer's (1, 2, 3). Studies are now finding that curcumin is such a strong anti-inflammatory that it's just as effective as many anti-inflammatory drugs, and also in the treatment of cancer, diabetes, and even depression (4, 5, 6, 7). For some people it may be good to take a curcumin supplement, though it's important to first consult with your primary care provider because curcumin is such a potent compound, and can cause blood thinning when taken in high doses.
Method:
- If your sun dried tomatoes are not already packed in oil you can either allow them to sit in olive oil overnight to rehydrate them, or you can allow them to sit in a bowl of warm water for about an hour.
- Slice you onion, garlic, and tomatoes and place them into your blender with all other ingredients aside from zucchini, and blend until you reach the consistency that you like. You can add some of the water from your soaked sun dried tomatoes for a thinner, creamier consistency. I prefer mine a bit on the chunky side.
- Spiralize, or slice your zucchini and place onto a serving plate topped with your marinara sauce.
Unfortunately I didn't take very many photo's, and I made this a bit late in the evening. But I will post better photo's the next time that I make this dish.
Saturday, August 23, 2014
Italian Dressing (Vegan & Paleo)
I need to start off by saying one thing, I love condiments, I really do. I was raised on condiments. As a young child I absolutely loved to slather my chicken nuggets in BBQ sauce, my burgers would overflow with mayonnaise, my potatoes were covered in mountains of sour cream, and if I had happened to have eaten any vegetables I can guarantee they were slathered in salad dressing. Of course this was just another factor which contributed to my sugar addiction, as virtually all commercially made condiments contain large amounts of high fructose corn syrup, or other kinds of sweeteners.
Both corn syrup and high fructose corn syrup are unhealthy for a number of reasons, one being that they are highly processed and contain many chemicals, including trace amounts of mercury. Most sugar is made up of both fructose and glucose, but high fructose corn syrup is chemically separated so that it contains just fructose. When eaten that fructose goes straight to our livers, and causes fat deposits, or fatty liver disease which is a precursor to Type 2 Diabetes.
Another good reason to avoid commercially made condiments is because they're most often made with unhealthy oils like canola, or vegetable oils. These oils are high in trans fat, which raise LDL (bad cholesterol) levels, and lowers HDL (good cholesterol) levels. These oils are also what's known as hydrogenated, or partially hydrogenated oils, which means that they've undergone a chemical process by which the oils are treated with hydrogen to break their natural chemical bonds. This makes the oils solid at room temperature, and thus more shelf stable, which is why processed foods last much longer than their more natural counterparts.
Healthy fats include coconut oil, grass fed ghee (clarified butter), and extra virgin olive oil; though each one of these fats is better suited for different kinds of food. All fats have what's known as a smoke point, or a point at which they begin to burn. Once an oil reaches its smoke point it becomes carcinogenic, and shouldn't be eaten. Olive oil has the lowest smoke point, at 320 degrees, and is best used for cold dishes and salad dressings, which is what I used for this dressing recipe.
Both corn syrup and high fructose corn syrup are unhealthy for a number of reasons, one being that they are highly processed and contain many chemicals, including trace amounts of mercury. Most sugar is made up of both fructose and glucose, but high fructose corn syrup is chemically separated so that it contains just fructose. When eaten that fructose goes straight to our livers, and causes fat deposits, or fatty liver disease which is a precursor to Type 2 Diabetes.
Another good reason to avoid commercially made condiments is because they're most often made with unhealthy oils like canola, or vegetable oils. These oils are high in trans fat, which raise LDL (bad cholesterol) levels, and lowers HDL (good cholesterol) levels. These oils are also what's known as hydrogenated, or partially hydrogenated oils, which means that they've undergone a chemical process by which the oils are treated with hydrogen to break their natural chemical bonds. This makes the oils solid at room temperature, and thus more shelf stable, which is why processed foods last much longer than their more natural counterparts.
Healthy fats include coconut oil, grass fed ghee (clarified butter), and extra virgin olive oil; though each one of these fats is better suited for different kinds of food. All fats have what's known as a smoke point, or a point at which they begin to burn. Once an oil reaches its smoke point it becomes carcinogenic, and shouldn't be eaten. Olive oil has the lowest smoke point, at 320 degrees, and is best used for cold dishes and salad dressings, which is what I used for this dressing recipe.
Italian Dressing (Vegan & Paleo)
Makes about 1 cup
Ingredients:
-2/3 cup Extra Virgin Olive Oil
-1/4 cup raw Apple Cider Vinegar
-1 Tbsp Raw Honey or Maple Syrup (optional)
Seasonings:
-2 tsp Dried Oregano
-1/4 tsp dried Thyme
-1/2 tsp Dried Basil
-1/2 tsp Dried Parsley
-1 tsp Garlic Powder
-1 tsp Onion Powder
-1/4 tsp Dried Mustard
-1 1/2 tsp Sea Salt or Himalayan Pink Salt
-1/4 tsp Ground Black Pepper
Why Apple Cider Vinegar instead of regular white? Well, for a multitude of reasons. Raw apple cider vinegar is made by introducing yeast to crushed apples, which begins the fermentation process. Next, bacteria is added which helps convert alcohol into acetic acid, the main component in apple cider vinegar. ACV has been shown to be beneficial for diabetics in controlling blood sugar, raw ACV also contains the "mother," which are strands of proteins, enzymes, and probiotics which can aid digestion. Probiotics are also highly beneficial for those that suffer with mental disorders like anxiety, and depression. Here's a great article briefly describing how gut health plays a role in mental health, and here's the brand of raw ACV that I use, which you can buy at any health food store, I buy it at Whole Foods.
Method:
-Measure out your olive oil & apple cider vinegar into a bowl, and add all of your spices. Whisk together all of your ingredients. This dressing can be saved in the refrigerator up to 4-5 days.
Grain Free, Mostly Raw Pasta Salad
Growing up in an Italian family pasta was a staple in my diet, actually, grains in general were a huge part of my everyday life. Cereal for breakfast, a sandwich for lunch, and either pasta for dinner, or it was a meat heavy dish with lots of bread passed around the table. Up until about five years ago I hadn't realized the connection between my sugar addiction and my bread consumption, but anytime I had a severe sugar craving and couldn't get my hands on some sweets I always turned to refined grains. The reason for this is because refined grains are what's known as simple carbohydrates, which are carbohydrates that are made up of just one or two sugar molecules. Simple carbohydrates, or simple sugars, are digested very quickly by the body, and raise our blood glucose level higher faster, which means they're high on the glycemic index. Refined grains have been shown to greatly increase our risk for developing Diabetes, and contributes to obesity. Due to processing, refined grains also lack much of their natural fiber, and fiber slows down the absorption of other nutrients, including carbohydrates. This is why simple carbohydrates like fruit don't raise our blood glucose the same way that other simple carbohydrates do, because fruits contain plenty of fiber to help balance the sugar. (This is also why it's best to eat fruits in their whole form, or blend them, as opposed to juicing them. Juicing fruits removes their natural fiber.)
In general, there doesn't seem to be a solid consensus on grains, even whole, unrefined grains. It is known that grains contain Phytic Acid, which is a mineral blocker that can prevent the absorption of calcium, iron, copper, zinc, and magnesium (magnesium is critical for both mind & body, read why here). However, there is evidence to suggest that traditionally, grains were consumed after sprouting, which is a process by which the grain, or seed, is provided moisture and begins to germinate. Sprouting lessens the amount of Phytic Acid present in grains, and allows minerals and nutrients to become more bioavailable, or more easily absorbed. Personally, I'm comfortable eating small amounts of whole, unrefined grains, but I do prefer sprouted, and have found that it does help with my digestion. So I keep grains in general to a minimum, but I don't completely eliminate them.
Since I bought a spiralizer I've been making lots of delicious raw "spaghetti" from vegetables, mainly zucchini. But I still enjoy a nice hearty pasta dish, and I typically buy sprouted grain pasta, but I very recently found a new brand which I've been hearing rave reviews about. It's entirely grain free, and contains just one ingredient, organic red lentils. They also have an organic black bean variety.
In general, there doesn't seem to be a solid consensus on grains, even whole, unrefined grains. It is known that grains contain Phytic Acid, which is a mineral blocker that can prevent the absorption of calcium, iron, copper, zinc, and magnesium (magnesium is critical for both mind & body, read why here). However, there is evidence to suggest that traditionally, grains were consumed after sprouting, which is a process by which the grain, or seed, is provided moisture and begins to germinate. Sprouting lessens the amount of Phytic Acid present in grains, and allows minerals and nutrients to become more bioavailable, or more easily absorbed. Personally, I'm comfortable eating small amounts of whole, unrefined grains, but I do prefer sprouted, and have found that it does help with my digestion. So I keep grains in general to a minimum, but I don't completely eliminate them.
Since I bought a spiralizer I've been making lots of delicious raw "spaghetti" from vegetables, mainly zucchini. But I still enjoy a nice hearty pasta dish, and I typically buy sprouted grain pasta, but I very recently found a new brand which I've been hearing rave reviews about. It's entirely grain free, and contains just one ingredient, organic red lentils. They also have an organic black bean variety.
Beans and lentils also contain Phytic Acid, so I do prefer them sprouted, but again, I follow my body as a cue and have found that I feel no negative affects from small amounts incorporated into my diet. In fact, I actually feel much better when I do. So here's my recipe for hearty pasta salad.
Hearty, Mostly Raw Pasta Salad
Serves 2-3
Ingredients:
-1 medium Zucchini
-1 medium Cucumber
-1 small or medium Red Onion
-2 medium Bell Peppers
-1 large Tomato (though I ran out of tomatoes)
-8 ounces Pasta
-about 1 cup Italian dressing (you can find my recipe for Italian dressing here)
Method:
-Chop all of your veggies whichever way you prefer, and allow to marinate in Italian dressing for at least 20 minutes.
-Cook your pasta as directed, rinse with cold water to chill, and mix with your marinated vegetables. That's it!
Monday, August 18, 2014
Grilling in a Pinch on a Semi Raw Diet
August is the pinnacle of summer for us, there's lots of family BBQ's, and late nights spent grilling. Grilling in general can be rather difficult for a person who eats a mainly whole foods, plant based diet. The easy go-to for most non-omnivorous eaters are meat replacements, veggie burgers from brands like Boca, or Morning Star, which are what I like to call "food-like products." Unfortunately, these products are about as on par nutritionally as meat that many Americans now consume, which come from factory farms, and are highly processed as well. To put it simply, these "food-like products" are extremely lacking in nutrients, and many of the ingredients wreck absolute havoc on our bodies. Which for me becomes glaringly obvious because my anxiety almost immediately increases, and my OCD symptoms kick up about 5 notches whenever I used to eat these foods. Mental health is completely intertwined with intestinal health, and many of these foods are highly inflammatory. So when your intestines become irritated, or inflamed, it's going to stimulate a response from the brain.
First off, most of these products contain soy. Roughly 90% of all the soy grown and used in the U.S. is non-organic, and genetically modified. Non-organic soy is extracted using hexane, which is a byproduct of petroleum refining. Hexane has been shown to cause brain tumors, and this chemical is also released into the air through processing, contributing to chemical smog and air pollution, which has been heavily linked to childhood asthma.
My second issue is with the kinds of oils used in these products. When reading the ingredients list you're likely to find one or more of these oils: canola oil, soy oil, corn oil, vegetable oil, sunflower, or safflower oil. The problem with these oils is twofold, one issue is that the plants which most of these oils come from are genetically modified, and non-organic. But more importantly these oils are hydrogenated, or partially hydrogenated, meaning they're highly chemically processed. Processed vegetable oils are also very high Omega-6 polyunsaturated fats, which are known to lead to heart disease, and numerous types of cancer.
But sometimes all I want is a nice veggie burger, slightly charred on the grill. So what's a girl to do in a pinch? Well I've finally found one brand that stands far and above any other, Hilary's Eat Well.
First off, most of these products contain soy. Roughly 90% of all the soy grown and used in the U.S. is non-organic, and genetically modified. Non-organic soy is extracted using hexane, which is a byproduct of petroleum refining. Hexane has been shown to cause brain tumors, and this chemical is also released into the air through processing, contributing to chemical smog and air pollution, which has been heavily linked to childhood asthma.
My second issue is with the kinds of oils used in these products. When reading the ingredients list you're likely to find one or more of these oils: canola oil, soy oil, corn oil, vegetable oil, sunflower, or safflower oil. The problem with these oils is twofold, one issue is that the plants which most of these oils come from are genetically modified, and non-organic. But more importantly these oils are hydrogenated, or partially hydrogenated, meaning they're highly chemically processed. Processed vegetable oils are also very high Omega-6 polyunsaturated fats, which are known to lead to heart disease, and numerous types of cancer.
But sometimes all I want is a nice veggie burger, slightly charred on the grill. So what's a girl to do in a pinch? Well I've finally found one brand that stands far and above any other, Hilary's Eat Well.
The ingredients in these are so pure, and delicious that there's almost no reason to even bother trying to make your own burgers...almost. Hilary's products are organic, certified non-GMO, they're also dairy, egg, soy, corn, and gluten free. But here's the real kicker, they're made with COCONUT OIL. The only ingredients in these little beauties are organic vegetables, organic spices, and organic coconut oil. That's it!
Coconut oil is one of my favorite oils to use because it's made up of medium chain triglycerides, or medium chain fatty acids, which have been shown to have therapeutic effects on brain disorders from Alzheimer's, and epilepsy, to mental illnesses like anxiety & depression. Here's a great post, with citations, about the many health benefits of coconut oil.
So all we did for our delicious burgers was slice up some veggies.
But instead of a bun I decided to use collard greens to wrap it all up in. Collard greens are part of the cruciferous vegetable family, which also includes kale, broccoli, brussels sprouts, cabbage & turnips. They've gained quite the reputation for being serious nutritional powerhouses, and rightly so, but I make it a point to only consume a sparing amount of these veggies in their raw form. Why though? Well because there's now a growing body of evidence which has shown that consuming large amounts of raw cruciferous vegetables contributes to Hypothyroidism. According to the Oregon State University Micronutrient Information site:
Two mechanisms have been identified to explain this effect. The hydrolysis of some glucosinolates found in cruciferous vegetables (e.g., progoitrin) may yield a compound known as goitrin, which has been found to interfere with thyroid hormone synthesis. The hydrolysis of another class of glucosinolates, known as indole glucosinolates, results in the release of thiocyanate ions, which can compete with iodine for uptake by the thyroid gland.
So how can we avoid this? By cooking our veggies. The goitrogenic properties of cruciferous vegetables become dramatically lessened when they are cooked. So in general I like to keep my intake of these raw veggies to a minimum, though I wouldn't be worried about consuming small amounts, especially if you regularly consume seaweed, or any other food that's high in iodine, which has been shown to help counter, or balance the effects of these vegetables on the thyroid.
I bought Hilary's Hemp & Greens, and Adzuki Bean burgers, and they were fantastic! I especially loved the flavor from the green chili's and cumin, not really spicy, but very flavorful. My omnivorous partner in crime was even craving more.
Tuesday, August 12, 2014
The Easiest, Most Delicious & Nutritious Ice Cream You'll Ever Make!
Confession time, I have a sweet tooth. A very serious sweet tooth, which has made switching to a whole foods, plant based diet incredibly difficult at times. After years spent eating prepackaged, processed foods (especially faux meat products), microwavable meals, tons of pasta, and store bought condiments & sauces which are all LOADED with large amounts of refined sugar, I developed a very real physical addiction without even realizing it. I eventually began suffering from withdraws where I'd become anxious, and have intense mood swings when my body was craving sugar. Late night 7-11, and supermarket runs became a norm for me, and nights when I couldn't get my fix I'd toss and turn all night until I'd eventually scrounge up a high carb, bread heavy meal to fill the void. Even when I began to find my way into healthy eating I still had cravings, and major setbacks all because I hadn't yet realized that even some of the "healthy" foods I was eating at the time still contained high amounts of sugar.
Well I still get cravings, I'm afraid that won't ever go away, because I really do just love sweets. The difference now is that I don't feel an intense *need* to consume sugar regularly, which means I really get to enjoy the desserts that I make. So here's an incredibly simple dessert that's not only immensely scrumptious, but is jam packed with all kinds of goodness our bodies need to thrive.
Well I still get cravings, I'm afraid that won't ever go away, because I really do just love sweets. The difference now is that I don't feel an intense *need* to consume sugar regularly, which means I really get to enjoy the desserts that I make. So here's an incredibly simple dessert that's not only immensely scrumptious, but is jam packed with all kinds of goodness our bodies need to thrive.
Chocolate Almond Crunch Ice Cream
Serves 2-4
Ingredients:
-4 Large ripe or overripe Bananas
-4 to 6 Tbsp. raw Cacao powder
-1 Tbsp. raw Honey
-1/2 tsp. Bee Pollen (you can purchase Bee Pollen at most health food stores, or online here, but it's preferable to try and find locally sourced pollen which I buy at our farmers markets.)
-4 Tbsp. raw crunchy Almond Butter
You won't actually taste the bee pollen, but it packs a serious nutritious punch. Bee pollen is made up of about 25% protein, and contains 22 amino acids, 18 vitamins including numerous B vitamins (B12 included), 25 minerals, and 11 enzymes or co-enzymes. It's considered by many to be one of the earth's most perfect foods.
Method:
-Thinly slice your bananas, and place them single layer onto a parchment sheet lined pan, cover with another sheet of parchment paper and place it in the freezer for about 1 hour. IMPORTANT, you want the bananas to be very cold, but not completely frozen solid.
-Place your frozen bananas, honey, bee pollen, and cacao powder into a blender, blend on low speed at first, gradually getting faster as you help to press all of your ingredients down with a tamper.
-Once well blended, scoop into any kind of freezer safe container, I just used one of my glass tupperwear containers. Layer a bit of your ice cream, then swirl some almond butter in, and add more layers until all of your ice cream has been transferred into the freezer safe container.
-Place back into freezer for at least 3 hours, or until your ice cream "sets." Scoop, and serve.
It was late when I made mine, and I didn't want to wait, so I ate mine straight out of the blender, which made the consistency a bit thin. Allowing it to set in the freezer will give you a more solid, ice cream-like consistency. But you will not be able to tell the difference between the consistency of this and regular dairy ice cream, they are wonderfully similar. I scooped half out for myself, and saved the other half in the freezer.
Sunday, August 10, 2014
Avocado Lemon Basil Dressing
This post is a bit late, my apologies, it's been a busy summer with a very active two year old on my hands. Because of that I like to keep lunch really simple, since I'm usually trying to squeeze in a quick, uninterrupted meal during my daughter's nap. Most days it's either a wrap, or a salad, with one of a few different dressings that I like to make to help keep it interesting. We've had an overload of avocados recently, so I've been using that as a base for many of my dressings.
Avocados are a wonderfully nutritious food that I try to incorporate into my meals everyday. They contain in excess of 25 essential nutrients, including vitamin A, B6, C, E, K, copper, iron, magnesium & potassium (60% more than bananas!). They also contain fiber, protein, and are chock full of healthy fat that our hearts and brains need to function an optimal level. So here's just one avocado dressing recipe that I enjoy using.
Avocados are a wonderfully nutritious food that I try to incorporate into my meals everyday. They contain in excess of 25 essential nutrients, including vitamin A, B6, C, E, K, copper, iron, magnesium & potassium (60% more than bananas!). They also contain fiber, protein, and are chock full of healthy fat that our hearts and brains need to function an optimal level. So here's just one avocado dressing recipe that I enjoy using.
Super Simple Summer Salad & Avocado Lemon Basil Dressing
For the Salad:
-1/2 Cucumber
-1/2 small/medium Zucchini
-2 Carrots
-1 Tomato
-1/4 Red Onion
(but of course you can use any veggies & fruits that you like)
For the Dressing:
-1 medium/large Avocado
-1 large Lemon
-1 Lime
-1 or 2 cloves Garlic
-2 bunches of fresh Basil
-1/4 to 1/2 cup water
Method:
Thinly slice, or chop all your veggies for the salad. I used my Norpro mandoline slicer, which I got off Amazon for less than $20. Definitely worth the money since I use this handy gadget nearly everyday.
For the dressing scoop your avocado into a blender, add basil, lime juice, depending on how lemony you like it add the juice from half or more of your large lemon.
Chop 1-2 cloves of garlic, I added two because I like the sort of mild spiciness that it adds. Add about 1/4 cup water, and blend until a smooth, even consistency is achieved. For a thinner consistency simply add a little more water.
Now just layer this creamy dressing right onto your salad. It actually makes quite a bit, probably enough for two salads, so if you wanted to save some for the next day just pop it in a container and leave it in the refrigerator for no more than 1-2 days. Now just sit down and enjoy this super simple, incredibly scrumptious salad.
Thursday, August 7, 2014
Why Semi Raw?
So this is my first post. Yay! To get started I'd like to tell you a little bit about myself, my story, and why I'm starting this blog.
For starters, I'm a 24 year old mother of one very vivacious, and rambunctious 28 month old daughter, Adeleine. We live together in the suburbs of Philadelphia with my mother, and our delightfully insane cat Annabelle. Adeleine's father and I have been together for nearly five and a half years, after meeting each other at 16. My passions are wide, and varied, though my heart lies in living a healthful and balanced life, and trying my best to help others in the process. I'm currently studying to become a certified Doula through DONA International, and I'd also like to earn a degree in holistic nutrition. So where did my passion for a balanced, healthful life stem from?
I was diagnosed with Obsessive Compulsive Disorder, and Panic Disorder when I was around 9 or 10 years old, after having been in treatment since I was 5. At that time certain types of mental illnesses were still very uncommon in young children, so I was misdiagnosed multiple times. Since childhood I was put on all sorts of different medications from Prozac and Remeron, to Klonopin and Abilify. Their names and uses cover a vast scope, and despite having been on over 20 different medications since I was 5, nothing ever seemed to improve my symptoms, and I suffered from all sorts of strange and uncomfortable side effects. Things didn't begin to change until my mid to late teens.
I have an amazingly wonderful childhood friend that I'm lucky enough to still be close with. When we were very young my friends mother was beginning her journey into the holistic nutrition, and health world, and she was also learning to become a Reiki master. Once I reached my mid/late teens, after having been on and off numerous medications and treatment plans, I began seeing my friends mother for therapeutic reiki sessions, and found that through reiki, yoga, and meditation I began to feel a change. My general level of anxiety was lowered, and I felt overall more balanced. But there were still more pieces which I hadn't yet fit into the puzzle.
I found out that I was pregnant in August of 2011, which was quite the surprise, as I was precisely 14 days from moving into a new dormitory at a university over an hour away from home. Instead, I transferred to a local community college, and continued studying education until nearly the end of my second trimester. During my pregnancy I became extraordinarily interested in the entire pregnancy and birthing process. I watched every documentary that I could find, read every book I could get my hands on, and after switching from an OB/GYN to a midwife practice sometime in my late first trimester, I decided on using Hypnobabies as a means to help me through the journey of birthing my daughter. To me this all made perfect sense for my personal situation, as I was already familiar with meditation.
Through this focus on the pregnancy process, my interest in nutrition and overall well being continued to grow, and soon led to my discovering all of the aspects of holistic nutrition, and truly using food as a form of medicine. For me I've found that balance is key, in all areas of my life. I don't ascribe to any one particular diet regimen, and I say regimen because to me many of the very popular diets are unnecessarily restrictive. While I've found that eating a plant based, primarily raw vegan diet has been exceptionally beneficial, I don't believe that we should shun fat the way that many raw vegans insist. I believe that certain fats are very healthful in moderation, as well as certain sources of animal protein. But I also believe that some diets, like the "traditional" Weston A. Price diet, encourage the consumption of too much fat and animal protein. But I incorporate aspects of each diet into my own, from Paleo to raw, and everything in between.
What's right for me may not be exactly right for others, and that's great. Wherever you are on this journey is exactly right for you. Just as I've grown and evolved in just a few short years, so will others, and hopefully we'll all be able to take what we need from our experiences and leave the rest behind. So here's to light, love, and a balanced, vibrant life. I hope you'll share this journey with me.
Antonia xoxo
For starters, I'm a 24 year old mother of one very vivacious, and rambunctious 28 month old daughter, Adeleine. We live together in the suburbs of Philadelphia with my mother, and our delightfully insane cat Annabelle. Adeleine's father and I have been together for nearly five and a half years, after meeting each other at 16. My passions are wide, and varied, though my heart lies in living a healthful and balanced life, and trying my best to help others in the process. I'm currently studying to become a certified Doula through DONA International, and I'd also like to earn a degree in holistic nutrition. So where did my passion for a balanced, healthful life stem from?
I was diagnosed with Obsessive Compulsive Disorder, and Panic Disorder when I was around 9 or 10 years old, after having been in treatment since I was 5. At that time certain types of mental illnesses were still very uncommon in young children, so I was misdiagnosed multiple times. Since childhood I was put on all sorts of different medications from Prozac and Remeron, to Klonopin and Abilify. Their names and uses cover a vast scope, and despite having been on over 20 different medications since I was 5, nothing ever seemed to improve my symptoms, and I suffered from all sorts of strange and uncomfortable side effects. Things didn't begin to change until my mid to late teens.
I have an amazingly wonderful childhood friend that I'm lucky enough to still be close with. When we were very young my friends mother was beginning her journey into the holistic nutrition, and health world, and she was also learning to become a Reiki master. Once I reached my mid/late teens, after having been on and off numerous medications and treatment plans, I began seeing my friends mother for therapeutic reiki sessions, and found that through reiki, yoga, and meditation I began to feel a change. My general level of anxiety was lowered, and I felt overall more balanced. But there were still more pieces which I hadn't yet fit into the puzzle.
I found out that I was pregnant in August of 2011, which was quite the surprise, as I was precisely 14 days from moving into a new dormitory at a university over an hour away from home. Instead, I transferred to a local community college, and continued studying education until nearly the end of my second trimester. During my pregnancy I became extraordinarily interested in the entire pregnancy and birthing process. I watched every documentary that I could find, read every book I could get my hands on, and after switching from an OB/GYN to a midwife practice sometime in my late first trimester, I decided on using Hypnobabies as a means to help me through the journey of birthing my daughter. To me this all made perfect sense for my personal situation, as I was already familiar with meditation.
Through this focus on the pregnancy process, my interest in nutrition and overall well being continued to grow, and soon led to my discovering all of the aspects of holistic nutrition, and truly using food as a form of medicine. For me I've found that balance is key, in all areas of my life. I don't ascribe to any one particular diet regimen, and I say regimen because to me many of the very popular diets are unnecessarily restrictive. While I've found that eating a plant based, primarily raw vegan diet has been exceptionally beneficial, I don't believe that we should shun fat the way that many raw vegans insist. I believe that certain fats are very healthful in moderation, as well as certain sources of animal protein. But I also believe that some diets, like the "traditional" Weston A. Price diet, encourage the consumption of too much fat and animal protein. But I incorporate aspects of each diet into my own, from Paleo to raw, and everything in between.
What's right for me may not be exactly right for others, and that's great. Wherever you are on this journey is exactly right for you. Just as I've grown and evolved in just a few short years, so will others, and hopefully we'll all be able to take what we need from our experiences and leave the rest behind. So here's to light, love, and a balanced, vibrant life. I hope you'll share this journey with me.
Antonia xoxo
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