I love going to restaurants because I get so much inspiration for my own culinary creations. Half the time I eat out I have to substitute most of the ingredients, so when I’m in my kitchen and the recipe is under my control… fireworks happen! I absolutely love the food I prepare, and variety will always keep you sane if you’re on any sort of restrictive diet.
As many of you know, I’ve returned to a strictly vegetarian diet, consuming only egg whites a few times per week, if at all; along with tons of vegetables, healthy fats, occasional tofu and tempeh, and fruit… yes, Summer White said fruit!!! After 4 years a pollo-pescatarian – eating chicken, turkey, and fish several times a day, and having issues breaking down my proteins (due to naturally low stomach acid), I was forced to adopt a new lifestyle.
I eat mostly raw vegetables and fruits because they are rich with enzymes that help my digestive system work properly. Back in the day, I used to consume foods that didn’t work well with my body which resulted in irritable bowel syndrome, bloating, gas, acid reflux, etc. I lacked the proper digestive enzymes to break these foods down. It seems I was always having to take laxative teas or capsules, having to get a colonic, or just sitting around suffering and thinking, “is this normal?” So I eliminated the foods from my body, did coffee enemas and several other cleanses (liver, parasite, candida, and heavy metal), and ate a really basic vegetarian diet to reset.
I can’t explain how I began to feel! I wasn’t back to normal, because I never knew what normal was!! My stomach was flat, after eating a meal for the first time ever, and I learned what it was like to be regular in the bathroom! Since this post is about food, I’ll save the rest of that info for a later post!
Here is a truly healing and divinely delicious, fully raw salad that will satisfy under any circumstance.
INGREDIENTS:
Serves 1
1 tbsp tahini sauce (Trader Joes)
1 tbsp extra virgin olive oil
splash Braggs apple cider vinegar
squeeze 1/2 fresh lemon
Himalayan crystal salt and black peppercorn, to taste
1 cup raw Brussels Sprouts, shaved thin
3 walnut halves, crushed
Directions:
Mix first 5 ingredients in a medium sized bowl until combined. Add the raw Brussels Sprouts and toss to coat with tahini sauce. Place on plate with serving spoon and top with crushed walnuts. Enjoy!