Okay, so I experimented with Phase 1 according to Gabriel Cousens. Had weird symptoms & switched to phase 1.5 for a few days. I then remembered something I had heard before about enzymes & not being able to always eat the same foods, and I wondered if my body is just tired of agave & cashews, and if maybe it doesn't have much to do with the sugars in the fruit/agave. So I licked my fingers after cleaning off the edge of thehoney jar, and I didn't have any bad reaction. The next day, I ate my yummy marinated cauliflower salad (the marinade had 1/2 cup honey in it), and no heavy feeling like I was getting with high-carb stuff before. I had lots of energy. So I'm back to "listening to my body". I'm still feeling heavy after eating agave, but I've used it a little in order to get lots of other nutritious goodies into me more easily.
Saturday, May 9
Breakfast: Don't remember, sorry.
2 quarts of green veggie juice: lettuce, celery, cauliflower stems and cucumbers
Lunch: flax crackers
Dinner: zucchini noodles with macadamia nut "cheese" sauce, falafel & diced tomatoes
orange chocolates: cacao powder, coconut spread/butter (this is ground-up coconut meat & not just the oil), orange flavor oil, and agave
At a wedding celebration: strawberries (I asked the server if they had any that weren't dipped in chocolate yet & she was happy to oblige!) and more of my orange chocolates
Bedtime snack: the meat of a young Thai coconut
Tuesday, May 12, 2009
Tuesday, May 5, 2009
5/04/09
I have been doing though a lot of experimenting the last several days. I had strange symptoms my third day on phase 1 - they went away when I ate grapefruit on day 4, so I decided to move to phase 1.5 and add some low-glycemic fruit, sprouted grains, etc. to my diet.
Breakfast: falafel balls
Lunch: salad (5 oz. spring mix, 1 large avocado, dill-flavored seed cheese and dressing made of avocado, water, lemon juice, salt & pepper)
1 c. blueberries (thawed) in a bowl with 1 cup almond milk
Snack: another bowl of blueberries & almond milk
Snack: 1 large avocado, sliced & sprinkled with sea salt & cayenne (I used up the Mexican seasoning)
Dinner: salad (5 oz. spring mix, 12 cherry tomatoes, 1/4 of a red bell pepper, 1 large avocado, alfalfa sprouts, olive oil, lemon juice, salt black pepper) YUM!!!
Breakfast: falafel balls
Lunch: salad (5 oz. spring mix, 1 large avocado, dill-flavored seed cheese and dressing made of avocado, water, lemon juice, salt & pepper)
1 c. blueberries (thawed) in a bowl with 1 cup almond milk
Snack: another bowl of blueberries & almond milk
Snack: 1 large avocado, sliced & sprinkled with sea salt & cayenne (I used up the Mexican seasoning)
Dinner: salad (5 oz. spring mix, 12 cherry tomatoes, 1/4 of a red bell pepper, 1 large avocado, alfalfa sprouts, olive oil, lemon juice, salt black pepper) YUM!!!
Thursday, April 30, 2009
4/30/09
Here's what I remember from today:
falafel balls + 1 cup sesame milk (unsweetened)
1 large avocado, sliced & topped with Mexican seasoning & sea salt
1 cup sesame milk
salad: 8 oz. Spring mix, 1 large avocado, dressing made of lemon/olive oil/tarragon/salt/water
1 cup sprouted mung beans
salad #2: 3 oz. Spring mix, 1 large avocado, dried dill, raw olives, sprouted lentils, same dressing as before
2 Tbsp. cacao nibs
a little sunflower seed cheese
breaded zucchini sticks: the coating was ground flax, ground sesame seeds, salt & cayenne.
falafel balls + 1 cup sesame milk (unsweetened)
1 large avocado, sliced & topped with Mexican seasoning & sea salt
1 cup sesame milk
salad: 8 oz. Spring mix, 1 large avocado, dressing made of lemon/olive oil/tarragon/salt/water
1 cup sprouted mung beans
salad #2: 3 oz. Spring mix, 1 large avocado, dried dill, raw olives, sprouted lentils, same dressing as before
2 Tbsp. cacao nibs
a little sunflower seed cheese
breaded zucchini sticks: the coating was ground flax, ground sesame seeds, salt & cayenne.
Changing!
I have had a lot of other priorities the last week & haven't written down what I ate.
I have embarked on phase 1 of Gabriel Cousens's plan - from his book "Rainbow Green Live Food Cuisine". I am taking it a day at a time, as I tried it last year & only lasted a few weeks. I felt great most of the time when I did this before, and for the past few months, I haven't felt in the best health, and I have felt that it is because I've been eating things that aren't the best for my body right now: fruit, cashews, nutritional yeast, sweeteners, carrot juice...all the things that aren't allowed on phase 1 of Dr. C's plan, although it took me a while to realize the connection. So it made sense to try his plan again, but I was a little apprehensive because I didn't last very long on it before & felt really deprived - not fun! Reading the book again, I finally realized what happened last time. I wasn't getting enough to eat! This is because I was trying to follow his recommendations for percentages of carbs, protein & fat. I realized that he must be figuring the percentages by bulk (rather than by calories, like I'm used to seeing it done). This time, I am not looking at percentages at all. I have eaten intuitively long enough that I trust my instincts to let me know if I'm eating too much of one thing, not enough of another, etc. I am also not worried about any of the things I "can't" eat - I haven't been feeling great eating them anyway! Today is my third day eating phase 1 foods.
The past 2 1/2 days, I have been eating things like:
falafel balls (my adaptation of this recipe)
zucchini "pasta" with raw marinara sauce
sesame milk (unsweetened)
avocados with Mexican seasoning & salt
salads with dressing made of olive oil, lemon juice, tarragon, salt & water
sprouted mung beans
I have embarked on phase 1 of Gabriel Cousens's plan - from his book "Rainbow Green Live Food Cuisine". I am taking it a day at a time, as I tried it last year & only lasted a few weeks. I felt great most of the time when I did this before, and for the past few months, I haven't felt in the best health, and I have felt that it is because I've been eating things that aren't the best for my body right now: fruit, cashews, nutritional yeast, sweeteners, carrot juice...all the things that aren't allowed on phase 1 of Dr. C's plan, although it took me a while to realize the connection. So it made sense to try his plan again, but I was a little apprehensive because I didn't last very long on it before & felt really deprived - not fun! Reading the book again, I finally realized what happened last time. I wasn't getting enough to eat! This is because I was trying to follow his recommendations for percentages of carbs, protein & fat. I realized that he must be figuring the percentages by bulk (rather than by calories, like I'm used to seeing it done). This time, I am not looking at percentages at all. I have eaten intuitively long enough that I trust my instincts to let me know if I'm eating too much of one thing, not enough of another, etc. I am also not worried about any of the things I "can't" eat - I haven't been feeling great eating them anyway! Today is my third day eating phase 1 foods.
The past 2 1/2 days, I have been eating things like:
falafel balls (my adaptation of this recipe)
zucchini "pasta" with raw marinara sauce
sesame milk (unsweetened)
avocados with Mexican seasoning & salt
salads with dressing made of olive oil, lemon juice, tarragon, salt & water
sprouted mung beans
Wednesday, April 22, 2009
4/21/09
1 mango
3 sliced avocados sprinkled with Mexican seasoning and RealSalt - or two of these plates:
6 dried bananas
chunk of raw chocolate (cacao powder, cacao butter, agave, maca) - about 1/4 cup
veggie juice: 2+ lbs. carrots, 1 head red leaf lettuce, 1 1/2 c. cauliflower stems
More chocolate - about 2/3 cup? This time I added coconut oil and left out the maca.
1/2 c. Morroccan olives
3 sliced avocados sprinkled with Mexican seasoning and RealSalt - or two of these plates:
6 dried bananas
chunk of raw chocolate (cacao powder, cacao butter, agave, maca) - about 1/4 cup
veggie juice: 2+ lbs. carrots, 1 head red leaf lettuce, 1 1/2 c. cauliflower stems
More chocolate - about 2/3 cup? This time I added coconut oil and left out the maca.
1/2 c. Morroccan olives
4/20/09
1/3 of a banana
1 mango
1 mango
2/3 c. Dipping Chocolate - my recipe here
zucchini pasta with this alfredo sauce - I just had the zucchini and the sauce, and a few raw Morroccan olives on the side.
1 pineapple
handful Hunza raisins
1 mango
1 mango
2/3 c. Dipping Chocolate - my recipe here
zucchini pasta with this alfredo sauce - I just had the zucchini and the sauce, and a few raw Morroccan olives on the side.
1 pineapple
handful Hunza raisins
Tuesday, April 21, 2009
4/19/09
Breakfast: Sprouted quinoa, avocado, fresh chives, sprouted mung beans & sweet lemon dressing
Lunch: I added sprouted lentils to my leftovers from breakfast.
Snack: 2/3 of a "Banana split shake": 1 c. cashews, 1 lb. strawberries, 3 frozen bananas, 1/4 c. cacao powder, 3/4 c. agave, cold water enough to help it blend - put the strawberries & agave in the blender first, then put everything else in on top & blend until creamy. It made about 6-7 cups. I put the leftovers in the freezer to see how it works as ice cream later on, or I may thaw it partially & stir it up to have as a shake.
I went to a friend's house in the evening, and I discovered malva growing near the front steps! I had only this winter discovered that the leaves & stems are edible (I had eaten the "cheesies" - seeds - for years), and I hadn't tried any yet - fun!
There was fresh mint gowing nearby, too, so we ate a little of that. We picked & washed a bowl of malva (it hadn't been sprayed with pesticides), and I snacked on it plain, along with a few baby carrots. Good stuff! It reminded me a tiny bit of raw okra, because the stems had a little of the okra-type sliminess. I loved it!
I had a banana later on to stabilize my blood sugar. It has been wonky lately, so I'm carrying bananas with me constantly.
Lunch: I added sprouted lentils to my leftovers from breakfast.
Snack: 2/3 of a "Banana split shake": 1 c. cashews, 1 lb. strawberries, 3 frozen bananas, 1/4 c. cacao powder, 3/4 c. agave, cold water enough to help it blend - put the strawberries & agave in the blender first, then put everything else in on top & blend until creamy. It made about 6-7 cups. I put the leftovers in the freezer to see how it works as ice cream later on, or I may thaw it partially & stir it up to have as a shake.
I went to a friend's house in the evening, and I discovered malva growing near the front steps! I had only this winter discovered that the leaves & stems are edible (I had eaten the "cheesies" - seeds - for years), and I hadn't tried any yet - fun!
There was fresh mint gowing nearby, too, so we ate a little of that. We picked & washed a bowl of malva (it hadn't been sprayed with pesticides), and I snacked on it plain, along with a few baby carrots. Good stuff! It reminded me a tiny bit of raw okra, because the stems had a little of the okra-type sliminess. I loved it!
I had a banana later on to stabilize my blood sugar. It has been wonky lately, so I'm carrying bananas with me constantly.
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