Happy spring! I am sitting on my front porch, newly swept and ready for summer, enjoying a beautiful sunny Santa Fe morning. While I was away for three months in England, I found it difficult at times to eat healthy. Actually, almost all the time. I also became addicted to sugar again. Yes, addicted! (Do you know that the part of our brain that lights up with cocaine use is the very same part that lights up when you eat sugar? Yeah, that’s right, sugar is addictive and destructive.) I also packed on the pounds, felt lousy and even depressed. Then the health coach started putting two and two together and realized that my diet was doing me in and I better listen to what I tell people every day, “what you eat makes a difference in how you feel!” So I quit sugar, cold turkey and within three days, the brain fog lifted, the bad thoughts left and I started feeling like my old self. I also tried to find the healthiest item on the menu when eating out and to be mindful when cooking in our flat. When I returned home a few weeks later, I went back to a total nutritarian lifestyle and I’ve lost 11 pounds in two and a half weeks, and I feel great. I’m convicted now. I could not have seen more clearly the night and day difference between how I feel when on a nutritarian diet vs. a sugar laden, nutrient poor diet. (And BTW, my lady friends of a certain age, I suffered terrible hot flashes during my detour of bad eating, but when I stopped the sugar, the hot flashes went to almost nothing, and since I returned to total nutritarian, I’ve not suffered a single one. Yes, what you eat is that powerful!) Now, on to the fun!
This is a recipe I adapted from the seasonal A’peas’ment salad at Viniagrette: A Salad Bistro, here in Santa Fe. Nutrient dense and delicious!
- One head Romaine lettuce, chopped
- ½ package chopped sugar snap peas
- ½ cup julienned radishes
- ½ cup julienned jicama
- 1 cup chopped red pepper
- ¼ cup chopped mint leaves
- black sesame seeds
- ½ cup raw pistachio nuts
- ½ cup chopped mint leaves
- 2 cloves garlic
- 2 scallions, chopped
- ¼ - ½ cup unsweetened almond milk
- 2 Tbs. lemongrass mint white balsamic OR 2 Tbs. lemon juice
- 2 Tbs. champagne vinegar
- 1 Tbs. nutritional yeast
- black pepper to taste
- Chop all salad ingredients and toss in large salad bowl
- Place all dressing ingredients in blender or food processor starting with ¼ c. almond milk
- Add more milk to desired consistency
- Sprinkle salad with black sesame seeds
- Serves 2 for a full meal or 4-6 as side salad
Give this salad a try! Interested in the Nutritarian lifestyle? Read The End of Dieting: How to live for life, by Dr. Joel Fuhrman and if you need a coach to help you through the transition, check out my health coaching packages.
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Peace and JOY!