Posts

 

IMG_8813

IMG_8815

 

Raw Vegan Iced Chai Snickerdoodle Snowflake Cookies

 

IMG_8736

 

IMG_8788

 

Merry Christmas Friends!  

Iced Chai Snickerdoodle Snowflakes are SO darn incredible it's as though a Christmas angel flew in to my kitchen and took over my brain to bring these delectable (semi totally addictive) cookies to life.  Yes, they're  raw vegan… but don't bother telling anyone as they won't know the difference.  Are they healthy – yes, of course they're totally amazing for you… but again, don't bother telling anyone that either as, again, they won't know the difference, they're so tasty.  The insane cardamom icing is worth making alone, however, once spread atop these unbelievable Chai Snickerdoodle cut-outs, it's seriously all over – SO divine!  

Iced Chai Snickerdoodles Snowflake Cookies are the stuff Holiday dreams are made of… heck these gorgeous little cookies are perfect all winter long.  Come spring just switch up your cookie cutter to a tulip or a bunny and you're good to go.  You'll never want to be without your stash.  Trust.

 

IMG_8750

IMG_8744

 

IMG_8768

Raw Vegan Chai Snickerdoodle Snowflake Cookies 

IMG_8713

Raw Vegan Chai Snickerdoodle Snowflake Cookie-Cake! 

IMG_8792

 

Recipe for Iced Chai Snickerdoodle Snowflake Cookies

Makes 3-4 dozen depending on the size of your cookie cutters & your ability to restrain yourself from eating all the dough & icing prior 🙂  Make the dough and icing 2 days in advance.  Do your cutouts the day after.  Dehydrate.  Then ice the 3rd day.

INGREDIENTS

Raw Vegan Chai Snickerdoodle Snowflake Cookies

  • 3 cups oat flour (made from 2 c oat groats processed in Vitamix)
  • 1/2 cup coconut flour
  • 1 1/2 cups medjool dates
  • 1 t celtic salt
  • 1 t Ceylon cinnamon
  • 1/2 t ginger
  • 1 1/4 t cardamom
  • 1 T powdered stevia
  • 1 T vanilla powder or 2 T vanilla extract
  • 2/3 cup almond butter
  • 1/3 cup coconut nectar
  • 1/4 cup extra virgin coconut oil
  • 1/4 cup + 2 T filtered water + extra as needed

Raw Vegan Cardamom Icing

  • 1 t vanilla powder or 2 t vanilla extract 
  • 1/4 cup coconut butter
  • 3/4 cup cashews soaked for 8 hours, rinsed & drained
  • 1/2 cup extra virgin coconut oil
  • 3 drops edible grade lemon essential oil (or sub fresh lemon juice)
  • fresh ground cardamom powder for sprinkling as the most-incredibly-delicious-do-not-skip-it garnish

METHOD

Raw Vegan Chai Snickerdoodle Snowflake Cookies

  1. Place oat flour, coconut flour, dates, celtic salt, cinnamon, ginger, cardamom, stevia, vanilla and almond butter in a large capacity food processor and process, scraping the sides of the bowl many times until the mixture resembles wet sand.
  2. Add coconut nectar, coconut oil and 1/4 cup filtered water and process until fully incorporated and the mixture comes together as a dough.  Add more water by the Tbsp as needed.  Taste to adjust seasonings & sweetness.  It will have the texture of gingerbread dough.
  3. Dump the dough out, halve it, and form it into two smooth discs.  Tightly cover each disc in saran and place in the refrigerator overnight.
  4. The next day remove one disc at a time, allow to come to room temp for 20 minutes, then roll out to 1/4" (1/4" is much easier to work with) or 1/16", just as you would standard gingerbread or sugar cookie dough.  Rolling the dough on a piece of parchment paper placed on a large cutting board works well for no-slipping.  Also, I use my french handle-free rolling pin and find it's much less effortful than a standard handle rolling pin.  
  5. As you cut each shape, press the cookie cutter into the chilled dough, then pull the edges away from the cutter on the sides that are un-usable, then pick up the cutter with dough still inside and tap it out onto a silpat lined dehydrator sheet.  As you can see, I used about the most difficult intricate snowflake designs one could use- to make it easier, I gently pushed out the skinny parts using the end of a spatula or my finger tips.  You should have no problems, especially if using a less intricate cutter.
  6. Once you've cut out all your cookies, put them into your dehydrator on 135F for 1 1/2 hours, then turn down to 115F for another 1 hour or until they're firm enough to transfer from a silpat to a screen.  Transfer is easy: simply place a dehdrator tray fitted w/ a screen over the cookies on their silpat lined tray, flip over with your hands keeping everything aligned.  Next peel the silpat off the cookies and place them back into the dehdrator, now on their screens, for 2 – 4 more hours or until reach your desired crispness.  I personally like the cookies just slightly chewy, however they're also delicious crispy! (Alternatively, if you don't yet have a dehydrator, put them in the oven on it's lowest setting with the door propped open with a wooden spoon until reach desired crispness. This method doesn't guarantee they'll stay raw.)
  7. Let the cookies cool before icing.

Raw Vegan Icing

  1. Add all the ingredients into a Vitamix and blend scraping the sides down with a spatula several times, til totally combined and creamy. 
  2. Scrape out into a bowl and place in the fridge for 2 hours.  Before you go to bed, pull the icing back out & let it sit out on the counter overnight. When you awake it will be the perfect icing texture (if your house is about 68F).  Otherwise, just leave it in the fridge overnight, come morning, take out the icing and place on your counter for an hour or until reaches icing consistency. If it warms up a bit too much while using, simply pop back into fridge for 10 minutes or until thickened, feeling free to whisk it back up to return it to perfect texture.
  3. Next ice your cookies: this is easiest if you have a couple of large cookie sheets to place cookies on as you ice them.  After each tray of cookies is complete, sprinkel with a pinch of fresh cardamom- don't be shy – I LOVE a generous pinch.  If it's cold out as in 35F or lower, place your trays outside and the icing will harden almost instantly.  Store your cookies in the fridge in airtight containers with layers of parchment separating them. 
  4. Snuggle up with a plate full of sweet, iced, caradamom dreams… high-vibe, guilt-free decadence that leaves us looking and feeling just as dreamy 🙂

 

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version?  Share it below for a chance to have me recreate it for you!

Be sure to follow me on Facebook, PinterestInstagramTwitter YouTube to stay current on all things SN! 

 

All Love,

Juliane

 

Thank you for visiting 🙂 

Comment, Like, Subscribe & Share!

 

IMG_8479
  

IMG_8440

 No-Wheat Thins with Aged Treenut Cheese & Cranberry Compote (Raw Vegan)

IMG_8393

No Wheat Thins and Artisinal Aged Treenut Cheese  

IMG_8344

No-Wheat Thins & a jar of Cranberry Relish make a perfect hostess gift! 

 

I know I've got a hit recipe on my hands when I simply can't stop eating it during the photo shoot!  Every other snap I found myself rewarded with yet another irressistable assembly of a Buttery No-Wheat Thin Cracker topped with Aged Treenut Cheese & sweet-tart Cranberry Compote… SOOO GOOD!  And perfect for holiday entertaining!  This little trio is a complete rockstar combo, however, these No-Wheat Thins are delicious enough to eat all by themselves, like chips.  They even smell amazing!  Seriously, their delicious aroma was why my photo shoot took 3 times longer than normal cause I couldn't resist their tantalizing scent of pure yumminess.  I had so much fun popping these little cracker, cheese and cranberry relish bites into my mouth, it's amazing I had any product left to photograph 🙂

Two more easy-peasy raw vegan recipes to impress and convert even the most die-hard of SAD (Standard American Diet) devotees  :)  Filled with the most amazing fresh, vibrant flavor, brimming with high-vibe life force and everything we need to feel and look as amazing as we are!  I'm quite proud of both these concoctions as I've tried SO many raw vegan cracker recipes I just didn't care for at all.  If you love buttery, salty crackers with an ever so slii-iiightly sweet background note, then these are for you!  The sesame and almonds provide a luxurious richness that takes the flavor right over the top – and of course these babies are gluten/wheat/grain/dairy & sugar free!  As for the Cranberry Compote… THE BEST.  A perfect slightly jellified, firm textured relish with the most gorgeous flavor you've ever had since these cranberries are radiantly alive! This perfectly sweet compote is sweet as can be with that cranberry tang we love.  Topped with a twist of orange zest over aged treenut cheese (recipe coming soon, meantime this Baby "Mozzarella" is absolutely devine) on my No-Wheat Thins… Pure Heaven!

Please enjoy!

 

IMG_8359

 

IMG_8385

 

IMG_8465
   This is my submission to Tinned Tomatoes for the Bookmarked Recipes Challenge and Ren Behan's Simple & in Season!


Recipe for Raw Vegan No-Wheat Thins

Ingredients

  • 1/2 cup raw sesame seeds soaked overnight & drained
  • 1/2 cup raw golden flax soaked overnight & drained
  • 1 cup raw almonds soaked overnight & drained
  • 1/4 cup coconut nectar
  • 1 1/2 teaspoons celtic sea salt
  • fresh cracked pepper to taste

Method

  1. Dump all ingredients into a food processor (the moisture from soaking/rinsing your seeds & nuts should be adequate especially since the flax holds on to quite a bit, however feel free to add a tablespoon or so extra if necessary) and pulse until well incorporated and a dough forms, scraping down the sides of the bowl as needed.
  2. Spread the dough, using a spatula, across two teflex sheets (I spread mine about 1/8" thick, covering about 1 1/2 sheets) of your dehydrator or onto a silpat if you don't yet own a dehydrator.  The thinner you spread the dough the faster your crackers will crisp.
  3. Score the dough into cracker sized pieces with a knife.  Dehydrate at 135 for the first hour, then turn down to 115 for another 3 hours.  
  4. After 3 hours, flip the dough onto a dehydrator screen and dehydrate another 1 or 2 hours until the crackers reach the level of crispness you prefer. Timing will vary depending on climate. Store wrapped in a bit of parchment in an air tight container in the fridge to keep crisp.  If using an oven, set the temperature to the lowest possible setting. Please be aware that the crackers will probably not be raw using an oven due to their typically higher heat.

 

Recipe for Raw Vegan Cranberry Compote (best to make 2 days ahead as it continues to jellify during entire 48 hours reaching a perfect ever-so-slightly jellified relish consistency)

Ingredients

  • 2 cups fresh cranberries
  • 3 Tbsp black chia seed
  • 3 Tbsp coconut water, orange juice, apple juice or filtered water
  • 1 1/2 Tbsp powdered stevia (or sub coconut nectar, raw honey, maple syrup or coconut crystals reducing liquid above if using a liquid sweetener here)
  • 1/8 tsp vanilla powder
  • 1/4 tsp ceylon cinnamon OR a couple of drops of edible grade sweet orange essential oil
  • orange zest for garnish

Method

  1. Stir together chia, coconut water (or juice depending on what using), vanilla powder and cinnamon (or sweet orange essential oil depending on what using).  Allow to sit for 15 minutes to form a gel, stirring every 5 minutes.
  2. Pulse the 2 cups cranberries and your sweetener in a food processor until only slightly broken down.
  3. Dump the chia gel into the food processor slightly processed cranberries and continue to pulse until the mixture is incorporated and retains the texture of relish as pictured above.  Be mindful not to overprocess.
  4. Pour the mixture into a decorative jar and allow to set, ideally, for 48 hours.  This isn't going to become cranberry jello or jelly- it's a relish style compote. However, the setting will enable the relish to stay firm in a small bundt pan shape for example and it will have a firm lightly jellified texture after 48 hours. Serve garnished with orange zest.

 

What raw food or vegan dishes have you made and loved lately?!  Do you have any questions I might be able to address for you? 

 

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN! 

 

All Love, 

 Juliane 

 

Thank you for visiting 🙂  

Comment, Like, Subscribe & Share! 

 

IMG_8308

IMG_8084

IMG_8293

Happy Holidays Friends 🙂  Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude.  Who doesn't love a moist, rich, fruit studded bread pudding… cooked up and presented in a pumpkin no less!

Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle – people, we're talking uncharted territories – this raw vegan caramel is so seriously amaze! 

As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt.  I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk,  butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar… along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).   

It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine 🙂   Prepare one larger pumpkin or several individual pumpkins… the choice is yours.  Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember 🙂

 

IMG_8054

IMG_8275

  

IMG_8278

 

IMG_8224

 

IMG_8299

 

IMG_8275

 

IMG_8279

 

IMG_8276

 This is my submission to Tinned Tomatoes & Lisa's Kitchen No Croutons Required & Bookmarked Recipes Challenges and to Ren Behan's Simple & In Season!

 

Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle

(Serves 4-6)

Ingredients

  • 2 1/2 lb sugar pumpkin, a nice lid cut out of the top & set aside, seeds & stringy flesh removed
  • 1 cup, 1" cubed gluten free crusty bread
  • 1/2 cup pecans roughly chopped (as in halved)
  • 1/4 cup jumbo thompson raisins
  • 1/4 cup apple juice sweetened dried cranberries
  • 1/2 cup large flaked coconut (optional)
  • 3 tsp EnerG egg replacement mixed w 1/4 cup warm water (the equivalent of 2 pastured eggs)
  • 2 Tbsp coconut oil melted
  • 1/4 – 1/3 cup coconut nectar or coconut crystals
  • 1 tsp ceylon cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • sea salt to season interior of pumpkin, and to season mixture to taste
  • 1/2-3/4 cup coconut milk 

Creme Caramel Drizzle

  • 1 cup raw cashews soaked 6 hours & drained
  • 1/2 cup raw coconut nectar
  • 1/2 cup full fat coconut milk
  • Sea Salt to taste
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/2 tsp vanilla powder

Method

  1. Pre-heat oven to 350F.  Spread coconut oil around the bottom and sides of a deep dish suitable to house your pumpkin.
  2. Place 3 or 4 bread cubes around the interior bottom of the pumpkin to soak up juices.
  3. In a large bowl toss together the rest of the bread pudding ingredients, reserving 1/2 the coconut milk, until everything is well moistened and incorporated.  
  4. Layer the bread pudding mixture into the pumpkin being careful to distribute the nuts and dried fruit througout so it doesn't all end up at the bottom.  As you layer, drizzle the rest of the coconut milk, again helping to distribute it amongst the layers. Pack it firmly, and, since all pumpkins are shaped differently, if you have leftover bread pudding mixture, simply bake it up alongside in a couple of coconut oiled baking ramekins or tiny bundt tins.
  5. Place the pumpkin "lid" back on the pumpkin and bake for an hour 1/2 to 2 hours (checking on it after an hour 1/2) until juices are bubbling out and the skin is easily pierced with a knife.  The bread pudding will rise up out of the top of the pumpkin in a most satisfactory fashion!
  6. Meantime, make your creme caramel by simply whizzing up the ingredients in your vitamix until smooth and creamy.  Pour into a dish and place in the fridge where it will thicken further.
  7. When Bread Pudding is finished allow to cool enough to safely handle, then serve warm, either by the slice or by scooping it into small dishes, being sure to include the yummy pumpkin insides with each serving. Drizzle generously with Creme Caramel and drift off into bread pudding bliss!

  

Will you make yours in multiple pumpkins or one larger pumpkin like I did?  What are your Holiday plans?

 

Follow me on FacebookPinterestInstagramTwitter YouTube to stay current on all things SN! 

 

All Love, 

 Juliane 

 

Thank you for visiting 🙂  

Comment, Like, Subscribe & Share!

  

IMG_6585 - Version 2

Southwestern Cauliflower Couscous

 

Southwestern Cauliflower Couscous is a delicious, light and lively dish.  Fabulously complex in flavor, yet incredibly simple to prepare, this gluten-free delight is everything we're looking for on a hot, summer day!  

Fluffy cauliflower couscous is tossed with bright, red tomato and buttery, lime-green avocado all dressed up in a punchy-sweet Honey-Cumin-Lime vinaigrette. 

Refreshing. 

Summery. 

&

Bright!

 

IMG_6603

Eating Raw provides an amazing boost in energy.

 

And, as always, brimming with Rawsome, enzyme rich, living foods power!

Check it out…

 

IMG_6597

 Raw live foods are much easier to digest or assimilate putting less burden on our digestive system and more time into cleaning or repairing our body.

 

Cauliflower, like its fellow cruciferous members is full of nutrients including minerals, vitamins, phytochemicals and antioxidants.  It's rich in vitamins C (one serving containing 77% RDA), K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, and folic acid.  Cauliflower contains a compound called glucoraphanin, a precursor of sulforaphene found to have protective effect on the lining of the stomach wall.  Sulforaphene also prevents the growth of bacteria called Helicobacter pylori which can cause gastroenteritis.  

 

IMG_6608

Live, raw food does not spoil or decompose quickly. It's packed with energy, minerals, vitamins, and everything we need to stay healthy.

 

 Cauliflower is also rich in antioxidant phytochemicals like quercetin, caffeic acid and kaempferol which prevent development of cancer by destroying free radicals directly attacking the DNA of cells.  And that's just a fraction of the power of the cauliflower alone!  We've yet to delve into the realm of the vitamin C and lycopene rich tomatoes, the bone building, protein rich avocados, and the all other powerhouse ingredients in this superfood recipe!

Suffice it to say, Southwestern Cauliflower Couscous is as delicious to eat as it is at creating our healthy bodies, vitality and joy:)

 

IMG_6577

Eating Raw provides an amazing boost in energy.  I have more energy now than I've ever experienced in my life.  

 

Living, plant based Raw Food is incredibly delicious to eat, beautiful to look at and amazing for our bodies, minds and spirits.  

Eat Clean.  Feel Rawsome.  & Live Beautifully!

 

IMG_6582

Eating freshly picked food just feels different. There's a connection to the earth and a feeling of being grounded.

This recipe has been submitted to Tinned Tomatoes for July's Recipe Bookmark as well as to July's, No Crouton's Required at Lisa's Kitchen.   

 

Recipe for Southwestern Cauliflower Couscous(serves 2-3)

Ingredients

  • 1/2 medium head of cauliflower, cut into flourettes
  • 1 firm, medium vine ripened tomato, chopped
  • 1/2 medium avocado, chopped
  • 1/4 cup red onion, diced
  • zest and juice of 1 lime
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • 3/4 tsp ground cumin
  • fresh cilantro for garnish

Method

  1. Zest lime, then juice it. Whisk lime juice, zest, olive oil, honey & cumin together and set aside.
  2. Pulse cauliflower flowerettes in food processor until fluffy like couscous. Add to a mixing bowl.
  3. Gently stir in chopped tomatoes, avocado and red onion.
  4. Pour dressing over cauliflower couscous and stir gently to combine.
  5. Garnish with fresh cilantro.

 

Do you have a favorite wheat/grain/gluten swapout dish?

How do you like to prepare cauliflower?

 

All Love,

Juliane

 

Thank you for visiting 🙂

Comment, Like, Subscribe & Share!

I must admit, applying the principles of Proper Food Combining (PFC) seemed a bit complicated to me – until I began practicing it. Therefore, I want to take this opportunity to share ten tips and compliments I’ve discovered along the way for easily integrating the concepts into your own diet.

1)  The first step I took was printing the below chart I provided in my last post and taping to my refrigerator. I continually reference it to this day- in fact I’ll be getting it laminated. Our habits become so unconsciously engrained, having a well-placed guiding reference is crucial.  

Food Combinations Chart

(click to enlarge & print)

2)  It’s not necessary to make a 180 degree switch to becoming a vegetarian, vegan etc., to immediately benefit from Proper Food Combining (PFC) principles.  Simply changing the way we pair our current foods will have a dramatic impact on our energy, beauty and weight. Ok, obviously if we’re committed to pizza, ice-cream & fries 3 meals a day this won’t apply… but I know you wouldn’t be reading this if those were your ideals. The point is, even without removing animal products, gluten, dairy etc. we can still benefit from just rearranging the combination and order we eat our foods. (As outlined in the sample Daily Menu example below.)

3)  Letting go of our inner perfectionist is crucial. While having an ultimate goal is awesome, our bodies don’t respond well to drastic overnight changes. Like any challenge we approach in life, this is a process. So we can relax. There’s no pressure. We want to treat ourselves gently, through a gradual transition. Easing into these beneficial practices will give our bodies the chance to adjust. An entire lifetime of toxicity takes a good deal of time to cleanse away and our immune system can’t handle everything being stirred up at once. Any improvements we make are highly beneficial, taking us in the right direction, bringing greater health, energy and beauty our way. 

4)  While this one seems obvious, and will likely happen naturally… I’d be remiss if I didn’t mention the incorporation of Proper Food Combining (PFC) into our lifestyle is a perfect and easy time to increase the amount of fruits, greens and veggies in our diets. Again, the Daily Menu below shows where we might be able to make some easy swaps.

   6a0148c717d3e7970c017ee9c29563970d-800wi

5)  Another compliment to implementing PFC, which is almost certain to provide immediate rewards, is the gradual elimination of gluten (2), dairy (3), refined sugar and caffeine (4).  These are all sources of a great many misunderstood allergy/physical/emotional symptoms as well as the culprits responsible for those seemingly unstopable cravings.  Willpower is no match to the allergy/addiction syndrome (5) more on this in a future post. Fortunately, given all the delicious alternatives on the market today, eliminating these items is easier to achieve than some might think. I’ll be sharing a product substitution guide shortly to help us select delicious (in my opnion, even tastier!) alternatives. Trust me, removing these health zappers is not a sacrifice- without them we find more energy, beauty, health and emotional well being than I personally ever knew possible.

6)  Once I began experiencing the combined benefits of a totally clean diet alongside PFC, I enthusiastically overhauled my entire kitchen to remove any remaining culprits. I’ve never regretted it! I knew I didn’t want to go back to cravings, temptations or looking & feeling subpar.  Having only beautiful, clean, energy enhancing ingredients available makes meal preparation simple and easy.  It was an absolutely wonderful experience letting go of all the sugar, wheat, coffee, processed condiments and any remaining animal products I’d been holding on to.  I was ready to let it all go.

7)  Start including my delicious Macaccino energy drink into your day in place of coffee. Wonderfully comforting and tasty, you will love the steady energy (from the Maca) and emotional uplift & balancing (from the Maca + the PEA in the Cacao- more soon on PEA) this cup of creamy goodness provides over several hours- not just one like our old pal, coffee.  All this without the harmful affects, the subsequent crashes or accompanying jitters. Did I mention my Macaccino majorly curbs the appetite too?!

6a0148c717d3e7970c017c381f7372970b-800wi
Macaccino Energy Drink

 

8)  My older, pre-PFC, StyleNectar recipes are excellent as we’re transitioning. Not everyone is interested in becoming a vegetarian or a vegan and StyleNectar offers a wide range of excellent choices for us all. I do allow myself the leeway to stray from time to time. However, I notice the temptation to overindulge no longer exists now that my body is receiving exactly what it needs. The below Daily Menu sample indicates where and when to include any recipes which aren’t perfectly PFC.  (And, I’ve also begun updating older StyleNectar recipes to make them easily customizable to your lifestyle be it vegan, dairy/gluten-free, traditional, etc. Stay tuned!)

9)  Again, remember this is a process. We don’t have to, or even want to, implement everything at once.  Anytime we commit to beneficial changes in our lives, we want to begin by first accepting and loving ourselves exactly where we are. This sets us up for a rewarding experience in which we’re able to offer ourselves the compassionate willingness to help ourselves become whomever we want to be. Take small steps. Small, incremental changes over the long term will be more beneficial than huge leaps and extremes. Set realistic goals! 

A careful transition made in conscious, compassionate awareness will enable our bodies to safely adjust and begin cleansing. While attempting too much too fast will only stir up loads of toxicity our immune systems can’t handle. We’re likely to notice immediate benefits from instituting PFC as it provides a great deal of digestive relief since foods are able to quickly digest rather than getting backed up and ultimately putrifying into toxic funk. However, the removal of allergens, acidic and inflammatory foods from our diet, may bring on withdrawl or detox symptoms- I certainly experienced them. Many of us misinterpret detox symptoms as a sign our bodies are missing the old ways of eating. In fact, we simply need to stick with it, as always, making the time for enough rest and staying in tune with our bodies along the way.  

10)  If you remember anything make it to:

  • Always eat fruit alone (or with fresh, undressed greens) on an empty stomach. For example pairing fruit with fresh, undressed greens, such as in my Daily Detox Green Smoothie is fine since greens are neutral & add digestive benefit to anything with which they’re paired. Combining fruit with any other vegetables, fats/oils, protein, starch etc. creates a digestive backup in which the fruit putrifies causing the toxic, aging, energy-zapping nightmare outlined in my last post. This means having fruit for dessert is actually not beneficial for us. I know, I was surprised too. However, when those extra pounds we never wanted melt off and our body becames leaner and more toned than we thought possible – simply because we’re no longer creating the toxicity those very fat cells were created to contain – then not eating fruit for dessert becomes a no-brainer. Plus, I LOVE me sweets! So lucky you! I’ll be sharing my favorite PFC approved dessert in my very next post. I have dessert every night – switching it up between 3 or 4 yummy options- ALL of which I’ll share soon:-)
  • Avoid combining Proteins (beans, nuts, meat) with Carbs (pasta, bread, starch, grains). And avoid mixing Proteins together (ex: fish with beef).
  • Save protein, heavier foods and cheat foods for the last meal of the day. This prevents the digestive backups which create aging toxicity and zap our energy, slowing us down physically/mentally, creating the urges for more food, coffee, sugar – anything to feel better – all of which increase toxic burden, weight gain and poor health.

Sample Daily Menu with Food Transit Times (1)

 

Start each day with a huge glass of lemon water (1/2 fresh lemon squeezed into 16 oz water). Our bodies are in cleansing mode all night long. We can continue to assist this process by flushing out toxins with a huge glass of structured lemon water.

Breakfast Ideas

 Half an hour after the water:

1. Quadruple Berry Acai Smoothie (.5 or 1 hr depending on amount) 

2. Fresh Vegetable Juice such as: Tangy-tart Power Green Juice (1 hr)

3. Fresh fruit (1 or 2 hrs)

4. Oven baked whole grain bread w/avocado (3 or 4 hrs)

 

An hour later (after our fruit has digested) have the Macaccino energy drink instead of coffee.

 

Lunch Ideas

1. Daily Detox Green Smoothie (1 hr)

2. Green leafy salad w/lemon (1 hr) w/oil or avocado (2 hrs)

3. Green leafy salad followed by cooked veggies (3.5 hrs) w/ yams or grains (4.5 hrs minimum)

 

Dinner Ideas

1. Green leafy salad followed by cooked grains (such as quinoa, buckwheat, oats, wild rice or amaranth) & veggies (4.5 hrs.)

2. Green leafy salad followed by cooked veggies & animal protein: fish, chicken, beef (6-8 hrs minimum- a full 3 days before meat is properly broken down & passed thru)

Starting your dinner with fresh greens will provide the enzymatic benefit to pave the way for excellent digestion of the food to follow.

 

 Our bodies do a ton of healing, repairing and rejuvenating in our sleep because we’re not eating or, therefore, expending all our energy digesting. Starting each morning with fruit, the most easily digestible of foods, extends this cleansing period and provides great morning energy for ourselves! The same applies to lunch. The cleansing Daily Detox Green Smoothie is easy to digest and energizing for the very same reasons. Whole grains and nuts are a little harder to digest than fruit/greens, so save them for later in the day say as an afternoon snack. Meat is super hard to digest (takes about three days to be properly broken down and pass through) so we save it for last.

As always, feel free to ask any questions you may have in the comments below. I am very happy to answer them or go into further detail on anything you might need!

 Much Love,

XX

Juliane

Juliane

Sources:

1. http://lytnyc.com/pdfs/foodComboChart_03.09.11.pdf
2. http://www.livestrong.com/article/322978-symptoms-of-gluten-free-detox/
3. http://www.nourishedhealth.com/adhd-and-food/
4. http://www.livestrong.com/article/483079-what-are-the-side-effects-of-sugar-and-caffeine/
5. http://lindamelosnd.com/articles/the-allergyaddiction-syndrome-are-your-favorite-foods-draining-your-vitality

I am not a healthcare practitioner or provider. To the extent that any information is provided through this website, it is for general informational purposes only and is not intended to constitute or substitute for medical advice or counseling, the practice of medicine including but not limited to psychiatry, psychology, psychotherapy or the provision of health care diagnosis or treatment, the creation of a physician-patient or clinical relationship, or an endorsement, a recommendation or a sponsorship of any third party, product or service by me. If you have or suspect that you have a medical problem, contact your health care provider promptly. Information and statements regarding dietary supplements available on this website have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

 

If you liked this post, say thanks by sharing it.