how life changed when we switched to whole foods . . . part 1 of 2

 

Thinking about Katie’s fingernails prompted this post.   Ridged, bumpy, splitting every which way, I believe she wrote.

Green smoothies started her down a great path.   Good things are happening internally, whether she notices the changes or not.   But sometimes we do–sorry to tell you–have to go further than just adding a quart of green smoothie to your daily diet.   If you want to get rid of annoying, chronic issues, like bad nails, a sacrifice may have to be laid on the altar.

You know what it is.   I bet you could tell me.   For me, it’s sugar, my only real vice (most of the time, I don’t eat it–but when I’m weak, that’s where I’m going to fail).

You need to lay sugar on the altar?   Or what is it?

I don’t want to make Katie feel bad or anything, but since we’re talking about hair and nails, right as I read her comment, my camera was sitting next to me and I took this photo of my hand.   Yeah, I know.   That’s probably the dumbest thing I’ve ever taken a photo of.   Thank goodness I don’t have to rationalize the development cost, now, with digital cameras.   But this is what happened when I changed my diet: they have no white spots (mineral problems), and they grow long and fast and strong.   I’ll put up with them like this for a while and then get annoyed and whack them off.   Then they grow again, lightning fast.   I’m not proud of my hands (no offense, Mom, if you’re reading, but they look like hers).   Not pretty.   But I have great nails!   (Stained an unfortunate red right now from putting up raw pickled beets from my garden–that’s Ch. 8 in 12 Steps.)

Victoria Boutenko writes that this is one of the things she noticed, right off, drinking lots of green smoothies–nails growing quickly and becoming strong.   Remember that Boutenko was ALREADY OFF SUGAR (100% raw) when she started adding green smoothies.

 

What happens when I eat sugar?   Most notably and immediately, three things.   First, I break out: cold sores and blemishes.   Second, I’m tired every afternoon.   Third, I’m anxious and irritable. 

 

 

I don’t like being any of those three things.   One thing that really helps is if I have a good repertoire of treats that don’t involve any processed sugar.   I don’t even need a treat every day, as long as I know I could have one, if I wanted.   They’re in the fridge, the freezer, or at least I have the ingredients.   The main ingredients of my favorite treats tend to be cashews, almonds and almond butter, tahini, raw chocolate, raw coconut and its liquid, agave, and fruit.   I have had so much fun developing Chapter 11 of 12 Steps to Whole Foods.   Some of the recipes are 100% raw, and none used processed ingredients (well, duh).

The whole time I was developing recipes, I had no desire whatsoever to eat anything bad for me, because I always had something yummy that I made the day before, or something I was about to make.   I hope Ch. 11 helps you.   It’s going to be a fun month, in November.

9 thoughts on “how life changed when we switched to whole foods . . . part 1 of 2

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  1. Robyn, you are so right. I haven’t even been consistent with my green smoothies, let alone any of the other steps! I start on things a little bit, and then convince myself that I’m doing them 100%. There are so many examples of this in my life – I could go on forever. I’ll save that for my own blog though 😉

    About sugar specifically — that is absolutely my biggest vice. And yet I LOVED the raw coconut/cocoa pudding and other non-refined sugar treats – so there’s no reason I shouldn’t use those ‘treats’ instead. But I don’t.

    I linked to my blog this time. For laughs, you can go back to my first post ever, in *2004* and see that it was about how I was going to get off sugar. Sigh.

  2. I’m the same way! I had to make healthy treats so I would have a stash but after a while I didn’t need them as much. I still get tired in the afternoon but I think my energy levels are slowly increasing. (at least I hope they are) Where is the best place to buy raw chocolate?

  3. I’m going to be really sad when we get chapter 12 and then it’s all over! Can we extend it to 24 mths? LOL I enjoy getting your chapters with lots of new recipes to try. I will miss getting them.

  4. Ugh, that nasty sugar. My biggest downfall. I’ve been able to give up milk and cheese (I loved cheese) going vegan but the sugar has been really tough. I have hope though. One step at a time.

  5. Barring finding a good deal in a co-op as I did once (not sure I’d even know how to find that lady again who got me a good deal), get it on Amazon.

    Yeah, unfortunately, not only is sugar the most addictive substance on the planet (and virtually all of us are hooked), it’s also probably the most acidic, mineral-robbing substance at work against us.

  6. When I first decided to go “raw” I was thinking that I could never have a sweet treat again. That was just too depressing. But then I found the awesome fudge that is better than Hershey, if that could be possible! I have that in my freezer so that if I have to have something intensely sweet it would be there. Since then I have found a couple of great things that I love. Here is one I love from Original Fast Foods:

    Lemon Swirls

    1C raw cashews

    1/3 to 1/2 C lemon juice (best if fresh)

    3 C shredded coconut (non sweetened)

    1/2 C honey

    Blend cashews and lemon juice in blender until creamy. Add 1 C coconut and the honey to the blender and continue blending until well mixed. Remove contents from blender and place contents in a bowl. Add remaining 2 C coconut and stir until well mixed. Spoon onto solid dehydrator sheet and flatten to round cookie sapes. Dehydrate at 105 degrees for 3 hours, then remove from solid sheet, turn cookies over and place on mesh dehydrator sheet. Dehydrate for an additional 2 -3 hrs, until dried to desired consistency.

    This is another one my daughter sent me that I love. I don’t know where she got it from but it is delish as a topping on salad, pasta or a great snack.

    Parmesan Crumble

    3 C cashews

    1/2 C pine nuts

    2 cloves garlic

    3 Tablespoons nutritional yeast

    2 teaspoons

    Soak cashews in 4 C fresh water 1 hour. Drain and rinse. Put damp nuts in food processor, add chopped garlic and pine nuts and mix into fine meal. Add nutritional yeast and sea salt and mix again. Spread in dehydrator trays and dehydrate @ 105 for 12 hrs or until dried and crumbly. Store in fridge.

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