My goal has always been to achieve optimum health by using food as medicine. I think I have done a decent job of eating healthy, but always feel there is room for improvement. My journey stared in 1997 when I went to an iridologist who told me I had candida and so began my introduction to macrobiotics, alternative health, and fighting against the Standard American Diet.
Recently, I have had too much cheese. I was once told to avoid casein, which is a protein found in dairy products. For me, this results in bloating, exhaustion, and achy joints. I have also been eating too much peanut butter (which contains oils and fats) and too much animal protein (eggs, fish, chicken, ground beef). All these fats and animals proteins have left me with a few extra pounds/kilos.
When I feel icky and want to cleanse, I refer to my favorite book The Self Healing Cookbook by Kristina Turner which I bought in 1997 and is probably more tape than book. The self-healing cookbook talks about using whole grains, green leafy vegetable, root vegetable, and reducing nightshade vegetable. This is a change from the Standard American Diet (SAD) of processed foods, high fat, animal products, dairy, and sugar.
How does this relate to a blog on home organizing and decluttering? I decided I wanted to declutter these extra pounds/kilos from my body, declutter these annoying symptoms from my life, and increase my energy. Just as I decluttered Facebook from my life for improved spiritual health, I decided to declutter certain food from my diet for improved physical health.
The key to success has been two S’s: support and substitutes. A support person to encourage and motivate and substitute meaning to incorporate new recipes and foods while phasing out the old ones.
Here is what I’ve added to my pantry: ground flax seeds, whole flax seeds, chia seeds, wheat bran, brewer’s yeast, quinoa, and millet. I recently discovered pareve (vegan) cheese and cream cheese. I also bought a bottle of spirulina.
While incorporating the new foods was relatively easy, the first few weeks of removing cheese were hell, pardon my language. Every time one of the kids wanted a cheese sandwich I started salivating (literally) and climbing the walls (figuratively). My antedote was brewers yeast mixed with a little pink Himayan salt and tachina. I can now confidently open the fridge without wanting to snatch a piece of cheese out of the package. The cheese-thing has been harder than reducing animal protein which I do not find difficult, except maybe the eggs. I’ve removed the fat-sugar-animal products (except for eating a little fish or chicken on Shabbos).
I’ve incorporated more rice, quinoa, and millet into my daily fare. I’ve experimented with new recipes and made cabbage soup, kale chips, cauliflower ‘mashed potatoes’, apple beet salad, and added green onions to many dishes. I also make a daily drink with spirulina and non-dairy milk.
While I am not obsessed with numbers on a scale, I will comment the number went down when I checked after two weeks into these dietary changes and I was pleasantly pleased and surprised. Additionally, I have more energy and feel more fulfilled after meals without the urge to snack.
I’ve only been vegan-ish for about six weeks so far. I am doing this for purely health reasons because it makes me feel good. It’s been fun to try new recipes and exciting when the kids want to try what I’m eating. To read about My Journey to Alternative Health and My Crazy Diet to go along with it, click the link.
Here’s to a healthy 5778. Thanks for reading.
Karen, T.K.K. (The Klutter Koach)