Food Power

Day 1 of a pre-holiday detox: GOING GREEN

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Ti’s the season to DETOX!!!

So my friend A. and I decided to do a little detox before the holidays so that we could walk into Thanksgiving feeling pretty good about our choices.  Truthfully, after being derailed (in the BEST way possible) by my adventures in Italy and a visit to see Matt in California, its been a little hard to be as committed to wheat/dairy/refined sugar free living.  Once my tongue gets a little taste, it’s ON, sister!

With what I term as “the eating season” just on the horizon, now is my chance to get my body a bit back into balance and reconnect with why I love off-white eating/living so much: I FEEL BETTER.  My body has felt a little sluggish and my brain has also been a little less sharp b/c of the allure of the tasty white treats lately.  And I can’t help but wonder if my little visit from aunt “FLU” (yes, FLU, not flow) was worsened because of less than idea food choices (why did they have to make pumpkin bars at work last week and put them in the fridge where my lunch sits….)

Thank goodness for A. because she will help me stay on track, and I will help her too!  We are even co-house sitting for a mutual friend and have planned some fun “Cleanse Cooking” nights.  Yes, we have a sick sense of fun, and thank GOD we have one another!  If any of you have ever tried to eat a detox style diet (details to follow) you know how tough it can be to stay strong in the face of adversity, so having friend to do this with me helps A LOT.

Here’s the down and dirty of our detox diet, which will last between today (Nov 16th) and Thanksgiving (Nov 27th).  

 

  • A diet free of all dairy (incl eggs), flours of any kind (even spelt!) and concentrated sweeteners of any kind (looks like its stevia city for a few days)
  • Ample green veggies, such as collards, kale, broccoli, watercress, parsley, green onions, spinach ,etc.  Basically, we will be living on greens and green juices
  • Herbs and spices such as: ginger, lemon, garlic, turmeric, nettles, milk thistle, cinnamon are our friends
  • Fruits include only low sugar options: Green apples, cranberries, and dark berries
  • Flaxmeal and Omega-3 supplements daily
  • Healthy fats daily: extra virgin coconut oil, extra virgin olive oil, avocado, raw and sprouted nuts
  • Lean protein: wild fish, organic white meats and a daily protein shake (I’m using Metagenix Inflameze protein powder 1x/day)
  • Fresh legumes, such as adzuki beans, black beans, and garbanzo beans, and lentils.
  • Eating regularly throughout the day (I said DETOX, not starvation diet or fasting diet….we need our strength)
  • Water, water, water, water………you get the idea
  • Warm lemon water upon rising every day

 

Sounds reasonable enough, right?? Well, already I’ve had to stare in the face of baking some  apricot pecan chocolate bars with pomegranate glaze for an upcoming work event.  I strategically planned on baking these bars today, on day 1, because I’m still fired up on this whole detox business, and I’m feeling pretty strong.  I also made a wise choice of baking the bars after eating lunch (Mixed greens with tilapia and avocado) so I wasn’t hungry.  Its amazing how avocado can almost taste like chocolate when I’m really imaginative……

So, when I was looking back through all of my handy-dandy little videos, I found a clip that I recorded when visiting Matt in Davis in Sept and its PERFECT, because its about cooking greens.  So, here ya go!!!  Enjoy and maybe it will inspire you to gear up for the holidays with a little abstinent eating.  Just think about how much tastier those holiday treats will be after a cleanse – like a tall glass of water after a long day in the desert!!!

Enjoy!

PS: I make reference to some Himalayan sea salt but really it’s not actually sea salt….it’s from the himalayas, which are clearly different than the ocean….must have been the Davis heat going to my head 🙂

the sweet truth about HFCS

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I just about died today.  I’m happily watching a little TV on the Discovery Channel and I see this blasphemy:

 

OH MY GOD!!!!  Gee, I wonder who funded it ….oh, the corn growers association…hmm….big shocker.  Their big angle – “its just corn”……OH MY GOD x 2!!!!!!!  No, it is NOT just corn, and even if it WAS, the way its modified so much that it stresses the liver, increases blood sugar, and is more likely to contribute to carb addiction and the odd maladies that go with food sensitivities (headaches, constipation, bloating, inflammation).  It is NOT a food.  And just because it only has the same calories as regular does NOT MAKE IT OKAY!!!  This totally negates the notion that we really ought not to promote eating sugar.  Moderation will come when we focus on filling our diets with abundant wholesome foods.  Most of us don’t need to hear messages about eating sugar in moderation, as we get enough options to do so on a regular basis. 

The other part that baffles me is why this commercial landed itself on the Discovery Health channel.  What kinds of values does this channel embody if they allow such rubbish to be broadcasted.  How much money does it take to be willing to propagate a lie.  

My hope is that none of you Off-white readers will take this commercial seriously. Of course you won’t – you are all much too smart for that!! 🙂  Please tell your friends and family there is more to the story than these two lovely people sharing a popsicle in the park.  Its not innocent.  It’s deceptive. It’s wrong.  Now more than ever we need to continue educating through example and experience the benefits of eating real, wholesome foods.  Our children and our friends are looking to us to be models.  

Okay, off my soapbox!

Off White goes to youTube!!

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Hey there everybody,

just wanted to share my exciting news.  Just recently I purchased what might be the greatest gadget since the KitchenAid: a flip camera from Flip Video.

So, what a better way to debut, than to discuss Olive Oil…right???  Yeah, random topic but I was at Pike’s Place market in Seattle recently and decided to take the camera on its maiden Off-White voyage.  It was a mix of what was available to me and what wouldn’t get me kicked out of any shops or harrassed by other tourists.

So, with pleasure, I give you Olive Oil 101.  enjoy!

8 treat foods that don’t have sugar

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today I was playing a little game in my brain.  I thought about the notion of coming up with 10 treat-esque foods or common dessert ingredients that don’t have sugar.  Could I do it?  Hmm…..as my mind wandered down the grocery aisles of my imagination, here is a list I came up with.  Granted, I’m not saying all of these are fat free or dairy free, but they are sugar free.  I even upped the antey and gave an example of how you could use it to make a treat:

 

#1: real whipping cream.  Here’s a thought: whip it up with cinnamon and stevia.  Place 1-2 tbsp over berries and you have a really low sugar dessert with NO sugar in the topping.

#2: cocoa powder.  I LOVE cocoa powder.  I’m talking about Chatsfield’s, Wonderslim, or other high quality baking cocoas.  Mix with No sugar almond milk and you have low sugar hot cocoa.

    

 

#3: Almonds – they are naturally sweet in essence.  I like them lightly toasted and sprinkled with a little cinnamon, cardamom and nutmeg.  Yum!

#4: Greek yogurt.  This type of yogurt doesn’t have any sugar grams at all, but watch the fat, as it can be really dense.  There are low fat versions, which I think are the best.  You can mix some cocoa powder and almonds into your yogurt for a really low-sugar treat.   Sweeten with stevia and you are still at ZERO sugar grams

#5: Coconut – the milk and the flesh are sugar free.  You can blend coconut milk with ice for a smoothie, or even just eat the flesh as is and enjoy a natural sweetness.

#6: Egg whites: no, not normally a dessert, but whipped up with a little orange zest and cream of tartare (what is that exactly – check here for the answer), they make a nice meringue topping.  I like the taste of meringue by itself, even without a pie.  Just like whipping cream, you can put it on berries for a really low sugar dessert option

#7: Buckwheat pancakes: Okay, this one has 2grams of sugar, but that is nearly nothing.  I prefer Bob’s Redmill Brand because I only need to add water, an egg, and some oil or butter.  You can add vanilla, cocoa, or spices for added flavor and still stand at just 2 g of sugar, plus you are getting a boatload of fiber in.

#8: Good Earth tea: this can seriously satisfy, especially on a chilly night.  It really doesn’t even need any sweetener, and this is coming from a girl who ALWAYS loves to sweeten her tea. 9

So, I would just love to come up with a couple more options that don’t have sugar.  Any ideas, folks?  Even items that have just a few grams of sugar would be beneficial.

I will leave you with this chocolate pudding recipe to inspire your creativity!!

Happy Off-White eating,

Rebecca

Chocolate Pudding

2 cups fresh coconut meat (young coconut if available

¾ cup coconut water; at room temperature.

 (Use the water from the inside of the coconut. *Coconut water is now available at most natural foods stores too.)

1/3 cup agave nectar

½ cup cocoa powder

2 tablespoons vanilla extract

¼ teaspoon sea salt

 

In a high speed- blender or food processor, puree all ingredients until completely smooth; stopping to scrape the sides as necessary. Transfer to a bowl and chill for firmer pudding, or eat straightaway. Try this with raspberries and fresh mint, or chopped nuts.

 


Livin’ la vida Loca

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I feel so fortunate to live in the Pacific Northwest.  Just today I was chatting with my good friend, C. at her local hangout called Cooper’s in SE Portland.  Lucky for us, the owner – a seemingly happy and inspired man, stopped at our table for a quick chat about all things local, community-based, and fun.    I got to thinking about how cool a place like Portland and its surroundings are because the people simply live a life dedicated to supporting the ‘little guy’, and that ‘little guy’ then provides everything from awesome food and a place to hang on a Saturday afternoon, to 2.5 lb Walla Walla onions, as seen in this pic.

How blessed am I to live here and experience this?  The icing on this cake: most of what is yielded from these locally inspired people is truly authetic (see last post), and very much in alignment with Off-White living.

We’ve been taking advantage of the flavors of our local region all summer long, and here’s a short list of what I’ve had the prviledge of experiencing:

sautees Walla Walla onions
Elk burgers from local Elk
Sheep cheese
berries that make your eyes roll into the back of your head
Amazing stories about Russian immigrants having to flee to Iran for 22 yrs before coming to the NW
Dinner parties that last well into the 11th hour, complete with heirloom tomato salads and quinoa pilaf
Trips to Bob’s Red mill
Rose hip infused dark chocolates served with our bill at the Park Kitchen restaurant
Laughing with friends at the Portland Saturday market, where you purchase all the ingredients to make this:

 

 

Livin’ La Vida Loca Burger

1 lb local ground Elk meat
2 tbsp fresh rosemary and thyme
salt and pepper, to taste
1 large (and I mean large) Walla Walla onion from the farmer’s market
1 bunch of varied lettuces, from farmer’s markets or your friends garden
1 slice of Dave’s Killer spelt bread
1 fresh cucumber, from farmer’s market or your friends garden 

take the elk meat and mix with herbs/salt/pepper.  Divide into 4 patties, set aside. Slice the onion into 1/4″ rounds, set aside.  Heat the grill to med heat and add a little butter or olive oil to the area where the onions will grill.  Add onions and elk burger patties to the grill, cooking the patty mostly on one side first before flipping.  mix the onions regularly so they grill evenly.  Add salt or pepper as needed.

Toast the spelt bread and add the condiments for a burger, to your liking.  Once done, add the burger patties atop the toasted bread and finish off with grilled onions, a little lettuce and perhaps a slice of tomato.  Serve with a simple side salad of mixed greens + cucumbers…..enjoy!!

aaaahhhh,  it is the good life here, and  I am so very grateful. 
 

sorry world, I’ve been a little distracted

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Clearly its been too long.  I couldn’t even recall my wordpress (blog host site) password when I tried to log in.  It took 3 tries.  Yikes!

Fear not, I’m still off-white (well, mostly) and living well.  There have simply been many distractions, such as climbing  trips, husbands getting ready to head to grad school, hard drive failures on my computer, etc.  yes, excuses.  

The pic above is from our recent climb of Mt. Adams, in southern Washington.  We were blessed to be totally unaffected by the fire (not even smoky air), but it was a bit daunting to see the flames grow taller every hour as we completed our expedition.

So, what is new in the world of “off white”, you may ask.  I’ll tell you.  Trail putty.  Yep, that’s a fun new one that we’ve been playing with.  It’s a nice derivation of a tasty treat my friends and I sampled last spring on a bike event up in Washington.  Thank you to the Vancouver cycling club for the inspiration.

Try this recipe when you need a hiking snack or you are tired of shelling out upwards of $3 for a good quality energy bar.  Apparently New Seasons in Portland sells something similar for about $3/bar.  Our are better, I promise!!

Matt’s Trail Putty:

3/4 cup almond butter
2 tbsp rice protein powder
1 tbsp agave nectar
cinnamon, to taste (or leave it out)

In the almond butter jar, fold in the rice powder and the agave and finally the cinnamon.  Take the concoction out of jar and form into a log on tinfoil.  Refrigerate for about 2-3 hrs and cut into strips.

It works best when not squished in a backpack, as we experienced on our climb of Mt. Adams last weekend. 

 

I’m also working on an energy bar made with mung beans, but based on our last sample batch, it’s back to the drawing board for that one.  Mung beans are quite so easy to work with as almond butter is, but we’ll get it.

For those who are wondering about what the heck a mung bean is, check out this site.  Mung beans are an excellent protein and fiber source and are really easy to digest.  In many traditional eastern cultures, cleansing diets often include something called a “kitchery”, usually a mix of mung beans + rice + some veggies for healing.  Good stuff.

I’ll leave you with a clip from Youtube on how to cook some mung bean soup.  Enjoy and have a great “off white” day.

http://www.youtube.com/watch?v=VA4JpRRg-94

Secret to getting in all your veggies: Go VEGAN

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I have a secret, which I shall reveal……one of the ways in which I get all my veggies in and learn how to cook with those weird ones, like collards and turnips, is that I go vegan.

Those of you who know me are saying “wait a minute, you totally eat meat”.  yes, this is true, but I also think like a vegan when it comes to getting in my veggies and I use a lot of vegan and vegetarian cookbooks to help me out.

Here’s my thought: meat is relatively easy to prepare, at least in basic ways.  I can broil, bake, pan fry, bbq, etc and get a nice tasty lean protein.  But I can only eat baby carrots and spinach from a bag so long before I really want something creative with vegetables.

I now cook dark, leafy greens, like collards or kale at least once a week, and often 2-3x/week.  But if you knew me 10 yrs ago, this was soooo not the case.  I was your basic American.  I though canned green  beans and canned corn were pretty fine choices to fill my veggie requirement, especially if I ate them with ketchup (yes, gross, I know – but I was all about making them sweet).

My mom gave me my first vegetarian cookbook, entitled “Vegetarian cooking for everyone” by Deborah Madison about 5 yrs ago when I started to seriously change my diet and wanted to know how to make veggies taste better than ice cream.

I give myself permission to write in my cookbooks.  I see  them as living, breathing entities that capture both the author’s perspective and my own about a dish.  Plus, I’m just a geek and like to make note in books.  it make me feel smart.

thank God I have a very compassionate husband, as some of my adventures did not turn out well…such as the lasagna which had about 5 lbs of mushrooms and a bechamel sauce.  I’m sooo not a French chef, and totally underestimated the importance of cooking fine sauces in a tender way with a proven method.   I think we went out to Mexican that night instead…..

So, I want to share one of my favorite recipes from this book.  This one usually comes out pretty well – even for first timers!  I modified it a bit from the original. It makes an awesome summer salad and you can absolutely go carnivorous with it by adding chunks of chicken or turkey to it, or on the side.

Enjoy!

PS: other cookbooks I like are :”Greens”, also by Deborah Madison, and the Blossoming Lotus cookbook.

Quinoa or Bulgur and Green Lentil Salad with Chickpeas

Serves 2-4, depending on serving size

½ cup French green lentils, washed
1 bay leaf
¾ cup fine or medium bulgur or quinoa
5 scallions, including some of the greens, thinly sliced
2 garlic cloves
Grated zest of 2 lemons
6-8 tbsp fresh lemon juice
½ cup extra virgin olive oil
1 tsp paprika
1.5 cups chickpeas (rinsed and drained if canned)
2 cups finely chopped parsley
1 – 1.5 cups chopped vegetables of your choice: cucumber, colored bell peppers, tomatoes, zucchini, etc
½ cup chopped mint

Cover the lentils with water in a small saucepan, add the bay leave and ½ tsp salt.  Bring to a boil and then simmer for about 25 minutes, until lentils are tender but firm.  Let them stand another 20 minutes.  Cook the grain (bulgur or quinoa as needed)

Whisk together scallions, garlic, lemon zest and juice, oil, paprika, and ½ tsp salt in a large bowl.  When lentils are done, drain them and add them to the dressing.  Press out any excess water.  Add the bulgur along with the chickpeas, parsley, mint, and vegetables.  Toss gently and then taste for salt/pepper. Can be served warm or cold.

The “lean and green” approach to falling off the Off-White wagon

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DID YOU KNOW THAT OVER 2,000 SCIENTIFIC ARTICLES HAVE BEEN WRITTEN ABOUT THE PHENOMENA OF SUGAR/CARB ADDICTION?? Its no wonder that some of us fall prey to the white stuff, even just “once”, and are back in the throws of bondage w/no way out….

But there is hope: Just recently a friend of mine shared a great term with me.  “Lean and Green”, she called it.  This refers to consuming a source of lean protein and ample green vegetables as part of a weight-loss, but also sugar/carb detox process.

Well, I just love the term and it fits so nicely to explain my suggestions for when you fall off the “off white” wagon and your knee deep into white stuff….

I can relate to falling off the wagon. In fact, for some parts of my life I spent most of my time bouncing up and down between the two: on one day and off the other.  I certainly don’t recommend this approach because it gave me nothing but bruises….

So, if you are struggling I want you to know that it is okay.  You are okay.  It may seem like the “white food” monster has a grip on you, but there is a way out.

THe way out starts with willingness.  How uncomfortable, inconvenienced, wanting for sweets but not having them, are you willing to be in order to flush out the white stuff.  Willingness can move mountains, if that is what you want.  Be honest with yourself.

So, if you are willing to do what it takes and put abstaining from sugar/flour first, then here’s what I suggest nutritionally:

  • Eat “Lean and Green”: lean meats (organic and free-range as much as possible) + cooked and raw green veggies for at least 1 full meal, if not two per day.  This helps detox from sugar and bring your pH back to normal (alkaline vs acidic from carbs)
  • Boost your water.  Even if you drink a lot of water, drink even more.  Add some lemon to help get the GI tract moving.  You need to eliminate that white stuff so your body forgets about it.
  • Eat gluten-free, high fiber grains, such as quinoa, brown rice, and millet/amaranth.  If you must have oatmeal, make sure it is whole oats and that you’re not adding sugar or dried fruits for a few days.
  • Consume fruit only with a meal, and focus on low sugar fruits like mango, berries (all types), green apples, lemons, limes, kiwis.  The reason for eating fruits with meals has to do with keeping the blood sugar in balance.  Fruits on their own, while they can have some digestive benefits (Ayurveda and Chinese medicine support eating fruits alone), this is not good for blood sugar nor for detoxing from the “sweet” taste
  • Be patient, and take it 1 meal at a time.  Sugar and flour create opiates in some people’s bodies/brains, which means that the longing for them can be really strong. Support from friends, family, coaches, nutritionists, group support systems, etc can help with this VERY REAL PHYSICAL PHENEMONA.

I hope this helps – I know that it works for me, when I find myself on the white road of insanity and sugar….

Life, on 60g of sugar per day

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The World Health World health organization suggests a diet of less than 60 g of sugar per day or less.    Generally speaking, us humans can consume approx 200g of total carbs per day, so about 25% of them could be sugars, according to this model.

Some folks, especially sugar junkies trying to recover, ought to consider 100 – 150g of carbs per day or less, and make sure those carbs are from fiber containing sources.

So, how can we do it?  I ask myself this question everyday.  While I don’t go about my day counting carbs or sugar, I certainly keep these numbers in mind, mainly in the form of the concept of low sugar eating.

Through the years, here is what I have learned.  I have to make my sugar grams count, otherwise I’m going to be upset that I have nothing sweet and special to look forward to.  Here’s how I live on 60g of sugar per day (including the sugars in fruits):

  • Focus on lower sugar fruits like green apples, berries, cantaloupe, plums, peaches.
  • Avoid juice, flavored water or using sweetener in my tea at home.
  • Have Stevia in my purse to use for sweetening beverages when I go out.
  • Use unsweetened applesauce.  The difference here is 5g sugar/serving
  • Mix oats with fruit and spices, like cinnamon, for flavor.  I typically don’t add sweetener.
  • Use only plain yogurt.   I don’t do much yogurt, due to the dairy thing, but I will go plain when I do!
  • Watch the sugar in pasta sauces.  On average, a serving of jarred sauce has 10-12g of sugar.  I look for something with about 8g.
  • I avoid boxed cereals altogether.  They are high in total carbs, usually wheat or corn based, and don’t do a good job of watching portions.  For me, its just best NOT to go there.
  • Unsweetened almond milk ROCKS!  We are talking 3-5g of sugar as compared with 12-15g for even rice milk.  Add some stevia if you need more sweet.
  • Skip the ketchup and bbq sauce, unless it “really” goes with the meal (like a BBQ house, which I do like once every 3 yrs)
  • Tell the important people in my life I’m not eating a lot of sugar.  It helps keep me accountable.  I’m a sugar junkie, always looking for her fix, so I’m gonna take a mile when I’m presented with an inch!
  • Lay off of the dried fruit.  I found myself over-indulging in raisins, dates, and dried apples a lot when I started to avoid traditional sugar.  The challenge for me is that 1/4 cup of raisins is about 25g of sugar, and I can shovel in 2-3 handfuls mighty fast…..  I still eat dried fruit, but I try and add them to salads or eat them in front of someone where I’m less likely to pig out.
  • Be very, very humble.  My sugar desires are monsterous at times.  I must be honest with myself about them, and respect the food I am eating as having an effect on me.    Every time I make a good choice for my body, I feel sooooo grateful.

These same guidelines apply to white flour, which is not too much different from white sugar.  I tend to avoid wheat in general, which makes that one an easy choice.  I always skip the crackers, cereals, muffins (unless I know they are wheat-free, but even then quite often I just pass – they set me up for cravings), pastas, and a lot of breads.  Ezekiel bread is a treat in our house, and I choose to enjoy 1 slice per day when its around.  I use a lot of lettuce leaves as bread and whole grains in place of pastas, which helps avoid the interference of white or wheat flour.

Sometimes it gets me down to have to think so much about sugar….and then sometimes I just don’t think about it.  Unforutunately for me, however, not being conscious of it typically makes me end up eating a lot more of it that I’d prefer, as the sugar addict in me will always find a way to get her fix unless she’s kept in check.

Rebecca

Self love

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When I awoke this morning I had an amazing sensation: the feeling of gratitude and love for my body and being…what a concept!  I can certainly say that a major reason why I can connect with these feelings is because I am continuing to create distance between me and those toxic foods that skew my mind (the white stuff).

I actually enjoyed breakfast so much that I took a little picture.  This sort of creativity is always a sign in me that I am healing, feeling good, and going with the “flow” of life.

This pic also denotes something more left-brained than just a reflection of self love thru food: it represents 1 standard serving of Almonds.  For me, part of self-care is staying conscious of how much of a food I am eating, even if it is healthy.

Just 2 days ago I was chatting with a gal who struggled with kidney stones due to too much protein.  She had switched to a ‘healthy’ diet, which included 2 CUPS of nuts, day….yowza…..and got kidney stones as a result.  Perfect example of good intentions gone awry or the law of diminishing return.

Slowly my stubborn mind is seeing the grace and benefit of being moderate, gentle and peaceful in my approach.  How nice to have space left in my belly after a meal because I’m not as attached to eating the fullest servings I can.  There is much power in declining the need for “more”.

So much of what I see happens in myself and others when our body-minds are skewed with junk food is the inability to listen to the subtleties of life and our physical/emotional/spiritual needs.  The white stuff puts the sensory system on over-drive and whammy!  All intuitive responses are gone….at least for me because I have a serious inability to handle the white stuff.  Its all or nothing, so I’ll choose nothing – there is more freedom in every other aspect of my life without it 🙂

Oh, for those who are curious, here is what I did with the almonds:

“Fill you for a few hours” oatmeal:

1 oz whole oats

1/2 – 3/4 cup water
1 tsp vanilla + cinnamon
1 banana
1 serving almonds (about 22)
2 tsp dried cranberries

Cook oats on med heat.  Half-way through add the fruit, vanilla and cinnamon.  When fully cooked, add the nuts (I like the crunch of keeping the nuts raw).  This meal packs about 15g protein, 8-10 g of fiber, 15g of fat and approx 25 g of carbs…and about 320 kcal.    A great way to to add a little TLC to your morning.  Can’t do gluten?  NO problem: use Bob Red Mill’s Gluten free cereal or rice cereal instead.  Can’t do nuts?  No problem.  Bob’s flaxmeal adds the fat/fiber of the nuts, and a little pat of butter would do the same.