Friday, October 22, 2010

My Heart is Feeling the Art

Recently, I took a trip to the coast. Some friends and I rented a house at the beach in the quaint town of Cambria. There are quite a few galleries and art shops in the village and we also visited the Hearst Castle which is loaded with art. I came home very inspired and ready to create again.

Today I picked up my paints and brush and got to work. Ms. Autumn is the result.

Coconut Flour

It's been 3 months since I began this health journey. I am down 18 lbs. and am having many more energy-filled days than I used to have. I am no longer as strict as I was, but as much as possible I do try to eat fresh, natural foods that I prepare myself.

I have discovered and fallen in love with coconut flour. It is high in fiber and low in carbs. I have been making pancakes with it and little tea cakes which have been a big hit with my friends. I can't wait to try it in cookies. I use Truvia as the sweetner, which is granulated stevia.

I am so pleased that this way of eating has also lowered by blood sugar and I seldom suffer from insomnia anymore. I hope to continue to be good to my body by only filling it with good stuff.

Friday, August 20, 2010

Baba Ghanoush

No, that isn't a nickname for a grandparent! Baba Ghanoush is an eggplant dip/spread that is scrumptious!!!! I bought some at the Farmer's Market last week and I absolutely loved it, so today I made my own. It's usually served with pita bread or pita chips but I use it as a vegetable dip. This is low calorie low carb and low fat, and very nutritious! It's easy to make, so give it a try.

Baba Ghanoush

1 large eggplant
1/4 cup lemon juice
1/4 c. tahini
2 T. sesame seeds, roasted
2 cloves garlic, minced
2 T. olive oil
salt to taste

Preheat oven to 400 degrees. Pierce the eggplant with a fork several times, then roast over a burner on the stove until the outer skin is charred. Wrap in tin foil and bake in oven for 30-40 minutes. Let it cool, then remove the charred skin.
Cut up eggplant into cubes and place in blender with all ingredients and puree. Refrigerate for at least 3 hours before serving.
Makes about 2-1/4 cups.
9 1/4 cup servings with 88 calories , 7 g. of fat, 6 g. carbs per serving.

Wednesday, August 18, 2010

Spicing it Up

Having such a restricted diet I have to find ways to spice it up. I discovered tahini and I'm in love! Made a tahini sauce to top some roast chicken, then added roasted sesame seeds - divine!!! Anne went fishing last week and brought home some rock cod. The first batch I fixed was pretty bland. So the next time I marinated the fish in a garlic vinegrette which I made from olive oil, apple cider vinegar and fresh garlic. Then I smothered the top of the fish with chopped almonds and baked it. What a difference! It was so yummy.

Tahini Sauce
1/4 c. tahini
1/4 c. water
juice from one lemon
2 garlic cloves put thru a garlic press

Mix all ingredients together with a fork until well blended.
This is good over chicken or as a dip for veggies.

Friday, August 13, 2010

Detox is the Pits

The past two weeks I have suffered from horrendous detox symptoms - body aches, congestion, sinus headaches, etc. I am hanging on to the hope that these will soon end and be replaced by renewed vigor and energy galore. I complete 4 weeks today and have to say I do not miss bread or sweets. My meals are still pretty simple but are quite tasty. Here are some pics of some of them. By the way, these pics are for my benefit as well as those that read this post. When I get stuck on what to fix I just look over this blog for inspiration. As you can see, I am taking advantage of the fresh vegetables in season - which is why there are so many tomatoes and squash in my meals.
Top picture: Lunch of tuna salad on red leafy lettuce and tabouli salad made with red quinoa (can't say it was my favorite. Next time I'll cook the quinoa a bit.) Instead of mayo, I use my
Avocado- yogurt dressing in the tuna.
Middle pic: Egg omelet made with fresh herbs (it was so yummy!) with sides of fresh tomatoes and avocado (who needs fried potatoes?) The herbs I used were oregano, thyme and cilantro.
Bottom pic: A ground beef patty topped with fresh guacamole, summer patty squash and fresh tomatoes.

Sunday, August 1, 2010

Farmer's Market Favorites

The advantage of living in the Central Valley of California is the availability of fresh produce. We have many ethnic communites that grow their own specialty foods, which provides us a wide variety. This has given me the opportunity to try vegetables I wasn't familar with. These are my favorites: Chinese long beans, baby eggplant, baby bok choy, Armenian cucumbers and a wonderful yellow and green squash (I don't know the name of it). These have become staples in my diet. You might look for these in your area.

Quinoa for Dinner

I sure love this new found grain! I served it as a side dish with my salmon dinner. It was delicious!!!

Thursday, July 29, 2010

Grain for the Day:Quinoa

This morning I tried quinoa - a whole grain that is a complete protein. It is also high in several minerals ( It has a mild nutty taste which I really liked. I served it with a Veggie/Turkey omelet (tomatoes, purple onions and green peppers and diced leftover turkey), avocado slices and pear tomatoes. This is a hearty breakfast, nutrition wise. It should keep my blood sugars level for several hours. Boy, am I enjoying this adventure in fresh foods! I don't even miss the junk foods.

Wednesday, July 28, 2010

The only legume I can have right now is lentils. I happen to like them and today decided to make some Lentil Chili. Considering I made up the recipe on the spot, I have to say it came out very good and had a bit of a kick to it. I served it on a bed of spagetti squash, and garnished it with fresh oregano. My salad was greens, alfalfa sprouts, avocado and cherry tomatoes.

Lentil Chili

3/4 cups dry
2 stalks celery
1/2 onion
2 cloves garlic
1 T. olive oil
1/2 lb. organic ground beef
2 large fresh tomatoes
1 tsp. chili powder
1/4 tsp. chipolte chili powder
1/2 tsp. cumin
1 tsp. garlic powder
1 T. fresh oregano or 1 tsp. dried oregano
1 tsp. salt

Soak the lentils in 3/4 cup water with 1 T. apple cider vinegar for 7 hours or more. Finely chop the onion, garlic and celery and saute in olive oil. Put lentils in crockpot with 2 1/2 cups water. Add sauteed veggies and cook on low overnight. In the morning, cook ground beef. Blanche tomatoes and remove skins, then chop into small pieces. Combine all the dry spices and salt with the fresh oregano leaves. Add the beef, tomatoes and spices to the lentils and continue to cook on low for another couple of hours. Makes apx. 4 servings.

Nutritous Breakfast

This morning my breakfast featured a grain called millet ( It is a very nutritous grain that is 15% protein and easily digestible. Unlike other countries where millet is used as a significant part of the diet, in this country it is used mainly as bird and cattle feed. I liked it alot! It sure is healthier than fried potatoes. With it I served scrambled eggs and a sliced fresh tomato. I know the picture makes this breakfast look a bit bland but envision it with a sliced creamy avocado! The ones I have aren't ripe yet but perhaps manana....

Tuesday, July 27, 2010


This main course salad was made with tuna salad on a bed of mixed spring greens and sunflower sprouts. At this stage of my diet I can't have mayonnaise, so I used my yogurt salad dressing and added chopped hardboiled eggs to the tuna for extra protein. It was a refreshing meal on a hot summer day.

Monday, July 26, 2010

Summer Salad Meals

When I started on this journey I was not a great fan of raw vegetables. As for salads, I could take them or leave them. But now I am hooked since I can find a wonderful array of greens and fresh vegetables at the Farmer's Markets. This one is made with mixed greens, baby bok choy, long beans, and pear tomatoes(fresh from my friend's garden). The protein is a hardboiled egg and canned Albacore tuna. It was a very satisfying meal.

Sunday, July 25, 2010

Sunday Dinner

I had an opportunity to use herbs out of my new garden today. I made an Herb Roasted Turkey Breast using a recipe by Ina Garten. It was to die for!!! The best turkey breast I've ever eaten. My friend, Mary Ann, who had dinner with me said it was "simply divine"!!! By the way, that white side dish is not rice but mashed cauliflower

Saturday, July 24, 2010

After shopping at the Farmer's Market this morning I had the makings for this delicious dinner. Organic grilled beef pattie, Vegetable Medly (made with baby eggplant, long beans, onions, tomatoes, fresh garlic and fresh basil) and Lemon Cucumbers with a Yogurt-Basil Dressing. It was so yummy!!!
Here is my recipe for the dressing. I make it in small batches so it can be used with 2 or 3 days.
Yogurt-Basil Dressing
1/4 cup olive oil
3 T. raw apple cider vinegar
1/4 cup Greek yogurt
1/2 tsp. dried or fresh basil
3 drops Stevia
Put all ingredients into a small bown and whisk until well mixed. Put into jar and refrigerate.
Shake jar well before using.
My new herb garden - English thyme, tarragon, oregano and varigated basil. This is sure going to provide flavor for my dishes. In other locations I have spearmint, chocolate mint and rosemary.

Eating God's Way

I have not blogged all year due to ill health. I have not had the energy or inspiration to do much of anything creative. I finally decided to take control of my own health. After much research and the help of Ion Baths I came to the conclusion that I have an overgrowth of candida in my system. I have, therefore, embarked on a healing journey through detox and a change (DRASTIC change may I add!) in diet. As I started my new eating plan I decided to view this as a great challenge, rather than deprivation or restriction. I am one week into the new eating plan and I am so jazzed! I have started going to Farmer's Markets in both my town and a neighboring town and shopping at stores that offer quality, fresh food like Whole Foods and Trader Joe's. I enlisted two friends to join me on this trek so we are supporting one another, shopping together and cooking together. Today they even helped me plant an herb garden.
I am now going to change the focus of this blog to HEALTH - my health journey. I will be posting pictures and recipes since I am having fun making my own salad dressings and dips. (I am not using anything processed or prepackaged or bottled).
The Maker's Diet by Dr. Rubin is a great resource and inspiration to me and once I am on maintenance I will follow his eating plan. I am not following his diet yet because I am first going to adhere to The Candida Diet to rid my body of candida. (
So if anyone out there is interested in health follow along with me in this and feel free to put in your two cent's worth or share any recipes made with fresh ingredients.