Saturday's Food:
Blueberry Bonanza with water, frozen blueberries and banana, psyllium seed powder, flax seeds, Revitaphi superfood alkalizer, agave
Lunch:
Guacamole with lettuce and orange pepper, raw cashews and apricots
Dinner:
a stuffed portobella mushroom, marinated with Bragg's, with sunflower, sundried tomato pate (soaked sunflower seeds, soaked sundried tomatoes and the water, olive oil, cayenne, dulse peices and flakes, sea salt, garlic, nutritional yeast)
Raw Chocolate Midnight Madness with fresh Thai coconut water and meat, frozen banana, raw crunchy almond butter, psyllium seed powder, raw vanilla bean, agave, cacao powder and nibs; this was rockin!
I let the writing of my blog go last night and allowed my body to fall into bed and get extra sleep. I am truly honoring its need to rest and rejuvenate, and my 2:00 AM blog entries keep me up really late. Though I love writing them, I knew it was time to tuck in early. Between my car breaking down this week and still in the shop, my hot water heating not working and my body going through Spring detox and change of seasons, my body is sending me signals that it has stored all this information and is asking for sleep to process and integrate it all.
So, last night, as I was at my computer after a full day with a dear friend, including a hike, for one minute I thought, "Will I be letting down my readers by not blogging tonight?" This was quickly circumvented by the thought that self-care and honoring is the best way to show up for others. My body always steers me in the right direction; from sleep; to energy; to emotional responses; to intuition; as long as I pay attention to its signals, I am on the right path for me.
So, I am writing yesterday's entry today and will now go whip up a raw Seaweed Chowder to take to my friend's for an Easter gathering. They will be eating a classic Easter meal (which I did with them at Christmas, and it was delicious), and today I am bringing my raw food with me. I get to focus on the relationships, and we will all be drumming and talking and 'revelring' as we always do when we gather. I am excited, because this soup is the Best Soup Ever; it's Matt Amsden's recipe from RawVolution. I've made it many times, and even cheffed it for workshops and demoed it at lectures. It tastes kind of like Vichyssoise, but with seaweed!
I'll also bring a stufffed portobella and a couple of coconut rolled dates.
I bought everyone some fabulous Italian pastries from a shop here where I live, filled with mini canolies and cream puffs.
Don't be afraid to mix your worlds; eat what truly honors you, say what you need for yourself, and fully honor others' choices, even if they are radically different than yours.
When someone comes to me for counseling, then I share education and health recommendations for how to shift their food and address their health issues; otherwise, I appreciate each person's individuality and right to choose what foods light them up; therefore, I got satisfaction in knowing I could bring these rockin' Italian pastries for my friends to eat on Easter.
If you do decide to eat traditional Easter food, please enjoy every mouthful; I know I did at Christmastime.
Please write in and tell me about your Easter Sunday...
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2 comments:
Your stuffed portobella mushroom, marinated with Bragg's sounds fantastic! Would you mind sharing how you cook them?
Thanks so much.
bodyhacker.com
Great question! I actually "un-cook" them! Portobellas break down just by marinating them in the Bragg's by rubbing it all over them and then leaving them out overnight and even longer. Once that is done, you can stuff them as you eat them with the pate. I just served one to a friend who eats mainstream, and he loved it. Now, if you want them to taste a little more like baked clams, and you have a dehydrator, you can dehydrate with or without the pate in them for a number of hours. They will shrink down a little. If you're not a raw foodist, then bake them at a low temp. Please let me know how they turn out...
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