in process

Hi everybody

Just a heads up... I am going to post with pictures tonight!!!
I am so excited. I got the camera out- just shot some forbidden things.. how's that for a teaser!

Anyway- stay tuned. New veg post coming right up.

Claire

welcome back again

It has been a strange summer for my diet. Diet as in what I eat, not as in "I am on a diet."

Being a type 1 diabetic requires that I have to think all day about what I eat and how to manage my blood sugar around that. There are all sorts of forces out there concerning my health with food as well. I have Hashimoto's and I am anemic.

I had a relapse at the beginning of the summer to follow a low carb diet by Dr Bernstein. he is a doctor who has helped many many diabetic control their blood sugar following  his diet. It is so low carb there is no way to eat as a vegan. I was at the time feeling a bit lost in my health, wanting to "ramp it up" and really get good blood sugar results from my food choices. Eating vegan, I have had higher than I'd like blood sugars for some time now.

It's strange on the system to go cold turkey into meat and cheese and butter when all I have focused on is plants for years. I have to say that the food tasted great. Blood sugars were better, but after 8 weeks of this. I am done.

I feel backwards. The food isn't right with me anymore, AND My blood sugars really aren't that much better. I found myself craving green food- salads and zucchini. Tomatoes are so ripe right now and I couldn't eat them.

Reading Dr Fuhrman's book Eat to Live again reminded me of things I know about food I chose to push away. Phytonutrients, Bioflavinoids, Fiber, Vitamins and Minerals. I know it all- like I said, I chose to look away from nutrition and only see blood sugar.

I am trusting my intuition and my heart and I am back eating what I love. Last night my salad was a true gift. I felt nourished and it was wonderful.

I hope to post some new recipes soon-

in health,
Claire

the brownie recipe

I'm back from a little healing break. Diet changes, then travel, then being sick TWICE doesn't make for happy cooking in the kitchen.

Now back in action with attention on mending, healing, eating protein and doing Bikram yoga.( yes- it's freaking hot!). I am spending my days in a blissed out state- which is really nice! I still am enjoying raw foods at about 50% of my diet and I think it's a better balance for me
.
I also got the ok to take a break from my insulin pump and go back to shots. Why? one might ask? isn't the pump way better? yes and no. I have been pumping for 9 years. I have a lot of scar tissue now from the infusion  sets being changed every 2 days- makes for about 2500 infusion site changes. Shots I can do with a pen and in more places than the pump allowed. I can also sweat and twist and turn in yoga without being constantly distracted by my site hurting or tubing coming loose.

So on with the recipe...

It is new to me-
and a Raw recipe I will call:

the brownie recipe

adapted from eatrawvegan.com. 

Ingredients

• 1 1/2 cups walnuts, soaked at least 4 hours and rinsed very well
• 10 pitted Medjool dates
•  3/4 cups cacao powder for regular brownies, more for a darker flavored brownie
• 1 tsp vanilla powder
• pinch of salt

Directions:

• Process ingredients together in food processor. Add water as needed to soften dough. Do not over process. You want to still see bits of walnut.
• Press batter firmly down in 8x8 pan
• top with cacao nibs or coconut shreds, or more nuts. 
• sample one :)
• refrigerate