We were in California for 10 days recently and the nature of the visit had us eating a lot of restaurant food, often 2-3 meals a day. What I learned from this is how amazing my body is. It used everything it could from the food I ate for nourishment and it feels like what it couldn’t use it spread over my body with a butter knife. It was such great learning again how eating foods that aren’t High Nutrient Dense (HND) keep me functioning, but not at all with the same lithe, lean, vibrant energy that I love most.
This is what our food days looked like:
Breakfast: organic fresh fruit with granola (couldn’t find one without sugar nearby) and some organic berry juice.
Lunch: Hotel meals during the conference we attended or a restaurant on other days.
Dinner: Friends were a bright spot here with veggie soup from their garden and a big salad, and other friends took us to a Buddhist restaurant with all organic HND foods (yum!) and we found a Puerto Rican restaurant serving organic rice, beans and salad, all seasoned to perfection.
When we travel, we do our best to find restaurants that serve organic, HND foods and usually locate one or two like we did on this trip. I ask the concierge where we stay and also at health food stores where we can find what we’re looking for. People are always so helpful.
For dinners we wanted to be social so we went out with our friends and ate Indian food, Chinese food, Mexican food, and one night halibut, salad and veggies. So you get the drift. We are careful choosing the foods we eat out, but most everything is not organic and often made with low cost oils and seasoning salts we wouldn’t use at home.
Toward the end of the trip I was really missing fresh juice as we juice most every morning at home. So we went to a health food store and I bought a packaged juice that was great. Not the same as our fresh juice at home but really tasty. I loved the ingredients and so made it fresh when we returned home and it was fabulous, recipe follows. Give it a try and see what you think. It is really good.
Now we’re home again juicing most every morning, then a green smoothie for dinner sometimes followed with an avocado open face sandwich on our homemade bread from the juicing pulp, recipe follows. Our lunch is lentils or beans, steamed greens with string beans, asparagus or zucchini, or a large green salad with raw turnip, cucumber, tomato, and homemade sauerkraut.
You can see it’s clean and simple and my body loves it. And my body utilizes everything. Instead of a butter knife spreading excess across my body, it’s like a shower on the inside, clearing away any debris and keeping everything happy and well-nourished. Our bodies are designed to function at their best with HND foods and we really experienced this first hand after this trip.
Enjoy the recipes below of juice and how to make your own bread from the juice pulp.
To your amazing health,
CLEAN AND LEAN
5 Granny Smith apples
1/2 bunch broccolini
1/2 bunch kale or 1/2 bunch dandelion
1 bunch cilantro or parsley
2 inch piece of fresh ginger, 1 inch wide by 2 inches long
1/2 lime with top or bottom of peel cut off
1 English cucumber
3 stalks celery
Juice and enjoy.
JUICE PULP BREAD
3 cups of pulp from fresh juice
1 cup ground golden flax
1 cup purified water
1/2 cup pumpkin seeds, soaked 20 minutes in purified water and drained
1 1/2 teaspoon sea salt
1 teaspoon Mrs. Dash “Extra Spicy”
1/4 teaspoon ground black pepper
In a large bowl, add flax and seasonings to the pulp. Mix thoroughly. Then add purified water and mix in well. Let sit for 5 minutes for flax to get “sticky”. Put half the batter on a sheet of parchment paper the size of your oven rack. Spread it evenly with back of spoon to form a 9 inch by 12 inch rectangle, 1/4 to 3/8 inch thick. Score lines into the spread batter with the back of a knife the size you want your bread pieces to be so they’re easy to break after cooking. Now on a second sheet of parchment spread remaining half of batter and repeat instructions above.
Cook at 150º F. in oven (or whatever your oven’s lowest setting is) and prop the oven door open slightly with a chop stick to allow moisture to release. After 3 hours check to see if dry enough to flip batter over and let cook another hour on this side. You want the bread to be pliable but not overly damp.
For variety, we often add an additional teaspoon of seasoning like cumin seed or oregano or tarragon. Play around with different seasonings and let me know what tickles your tastebuds.