Now that I’ve been home from Dr. Fuhrman’s Health Getaway for a good solid 4 days now, I’m starting to get back into the groove of daily life, but incorporating a lot of tips that I learned last week.
I’ve had several people e-mail me asking me to go into more detail about some of the things I’ve learned and I think I will do that over my next several posts. It was such a whirlwind last week of excitement and activity (you can read all of my related posts here) that I’m only now starting to think about what happened and recall the important information (fortunately, I took really good notes!).
Something that I had the chance to work on last week and am now committed 100% to doing has been getting away from any non whole-food sweeteners in my diet. This goes back to my sugar cravings that have plagued me for as long as I can remember. I’ve written a lot about my sugar addiction and my history of binge eating disorder during my adolescence, and it’s the area of my diet that is the most challenging for me.
Last week was the ideal environment to test a lower-sugar diet and I can say that my test buds are adapting. I’ve made two green smoothies so far this week with whole fruit being the only sweeteners, whereas for the past 6 months I’ve been using non-nutritive sweeteners. What’s the problem with using non-nutritive sweeteners? For me, it only furthered my cravings for sweets and it felt addictive. Before that, I was using dates which I will do in moderation in the future, but I was using lots and lots of dates.
In one lecture last week, Dr. Fuhrman said that one serving of a date-sweetened dessert of dish should contain only one date (I’m assuming he meant one large Medjool date). In my past, it would have taken 3-5 large Medjool dates per serving to achieve the level of sweetness I was used to.
For my revised green smoothies, I’m using spinach as the greens because they are relatively bland. I’m still using hemp and sesame seeds blended with water as the base:
After blending that for 30 seconds on high, I then added frozen fruit including bananas, strawberries, blueberries, blackberries and mango. I topped that concoction with cinnamon, chia seeds, flax meal, maca powder and goji berries before blending:
My last step was to add the greens. I only had frozen spinach so I cooked that in the microwave and then added it on top:
This one didn’t have enough flavor for me, so I ended up adding some shredded coconut and unsalted peanuts to try and bump it up. I think adding some lime juice or a kiwi in the future might help. I might also try using some fresh fruit in combination with the frozen fruit. Nonetheless, it was cold and refreshing and I felt good about not using any sweeteners:
By the way, I’m a Libra and not an Aries; I was just using Alan’s mug.
That reminds me, there was a fantastic green smoothie served at the Getaway made from mangoes, romaine, almond milk and spinach. I’m gonna have to try this one:
I had a good workout at the gym yesterday morning but I wasn’t terribly hungry for lunch, probably because I added the extra fat to the smoothie so it was likely too high in calories for one meal. I tried to listen for my hunger cues (another important tip I learned last week) so I delayed eating until about 1:00 p.m. Even then, I wasn’t really hungry and ideally I think I would have delayed eating longer, but I’m still getting my head around the concept of only eating when I’m hungry. Why is this so hard for me? I think it also goes back to addictive tendencies and my melding of food and emotional comfort. Again, this is something I need to work on.
My lunch was a basic green salad with some beans, plus a corn tortilla (unpictured). This is an old picture, by the way, I forgot to photograph my lunch:
I did start to get a good appetite for dinner around 4:00 p.m. and I was happy about that. I decided to make a revised version of my Vegetable & Avocado Blender Soup that was inspired by a soup we had at the Getaway:
I started with a bag of frozen organic peas that I had defrosted in the fridge overnight:
I poured the package into the Vitamix and added the other ingredients including: broccoli, avocado, onion, garlic, tomato paste, almond butter, dried oregano, unsweetened soy milk, turmeric and parsley:
When I make these soups, I like to gently blend them in the Vitamix and then transfer them to a saucepan for heating:
I know, I know, it’s not a pretty soup, but topped with chopped onion and lemon juice, it’s delicious and so easy to make!
For dessert, I just heated up some frozen blueberries. My taste buds must be adapting to less sugar because they tasted really sweet to me:
All in all, it was a great eating day and I felt very satisfied but healthy…doesn’t get much better than that!
Here’s the recipe for the soup:
Avocado & Peas Blender Soup
1 16-ounce bag of frozen organic peas, defrosted overnight in the fridge
1 medium avocado
1 cup fresh organic broccoli florets
1/2 medium onion
2 cloves garlic
1 tablespoon tomato paste
2 tablespoons raw, unsalted almond butter
2 teaspoons dried oregano
1/2 teaspoon turmeric
1 to 1 1/2 cups of unsweetened soymilk
1/4 cup fresh chopped Italian parsley
freshly squeezed lemon juice, for topping
1. Combine all ingredients in a high-speed blender and process until all ingredients are chunky, using the tamper if necessary to push the ingredients into the blades.
2. Transfer soup to a medium saucepan and heat until warm.
3. Serve warm topped with chopped onion (optional) and freshly-squeeze lemon juice.
I hope you like this soup as much as I do. I would love to hear what types of soups you make in your Vitamix.
I’ll be back here on Friday with another post, see you then!
Note: this post has been submitted to the What I Ate Wednesday blog link-up party.