Hi there and how are you? I’m doing great and have so much to share.
Photo Food Journal:
Last week for “What I Ate Wednesday“, I attempted a minimalist approach to my daily photo journal (see all my previous photo entries here). I agree with your feedback that it was perhaps too sparse. So, here we go again with a little more detail.
Yesterday’s breakfast was a green smoothie made using fresh baby spinach, hemp milk (made by blending 1/4 cup of hemp seeds with 3 cups of water), fresh mango, frozen strawberries, frozen pineapple, cinnamon, amla powder, flax meal, ground chia seeds, carob powder, fresh mint, sesame seeds (for a calcium boost), carob powder (for a pseudo chocolate flavor), frozen wild blueberries, and some frozen pomegranate arils. Putting the smoothie together is always kind of a messy, multi-stepped process:
Here was the result, with some dehydrated buckwheat groats on top for crunch:
You can see my recipe here. I should note that when I make a green smoothie, I make three large servings, one for me, one for Alan, and one for the following morning.
Lunchtime was Chef AJ’s pressure-cooker Split Pea Soup (seriously, you have got to check out her recipe):
I couldn’t help myself, I stirred in a bunch of fresh, chopped kale at the end:
I also used my hand-immersion blender to get a really blended texture. As much as I love kale, I’m not a huge fan of chomping on the big leaves, that is, unless it’s a kale chip, of course (see my recipe for Apple Pie Kale Chips here).
Dessert was the pièce de résistance, as they say:
This is the child I created:
It’s not yet the season for these berries, so I used frozen marionberries that I defrosted overnight in the refrigerator before using:
Here is the recipe:
Vegan Marionberry Ice Cream Pie
For the crust:
- 2 cups almonds
- 1 cup gluten-free rolled oats
- 1 1/2 cups medjool dates, pitted
- 2 tablespoons cold water
For the ice cream:
- 2 cups marionberries, defrosted
- 1 13.5 ounce can coconut milk
- 1 1/2 cups medjool dates, pitted
- 2 cups unsweetened soy milk
- 1 teaspoon vanilla extract
1. Spray a 9-inch glass pie dish with non-stick cooking spray and set aside.
2. Place almonds and oats in a food processor and process until finely ground. Turn the food processor on and add 1 1/2 cups of the of dates through the feeding tube one at a time, adding water at the end. Process until mixture is well combined.
3. Pour the contents of the food processor into the pie dish and use your hands to spread evenly into the dish. Place the crust in the refrigerator to chill until the ice cream is made.
4. Place the can of coconut milk in the refrigerator until chilled thoroughly. Combine marionberries, coconut milk, soy milk, the remaining 1 1/2 cups of dates, and vanilla extract in a high-speed blender and process until smooth.
5. Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions.
6. Once the ice cream is finished churning, pour it in to the pie crust. Freeze the ice cream pie for at least two hours before serving.
I have also made this recipe available on Vegan Delish. It is much easier to see my recipes in this digital format, plus you get all kinds of cool features like a shopping list, not to mention nearly 100 of my other favorite vegan recipes (all gluten-free and made little to no oil, salt, or added sugars). You can get Vegan Delish for your iPad, iTouch, or iPhone here! It is only $1.99 for now so I hope you will consider downloading it.
BTW, I also have a Facebook page for Vegan Delish where I make announcements for giveaways and new recipes added. You can see the page here.
This is a screenshot of the pie recipe on the iPad version of the app:
Okay, so let’s stop talking about food for a minute. You’ll noticed that I didn’t post any dinner pictures. That’s because I’m experimenting with something called intermittent fasting. If this is something you have no interest in, then I suggest you stop reading here. But, I’ve been fascinated with the idea of fasting for awhile now, although I haven’t really done it all. The closest I came was probably when I was so stressed after being diagnosed with thyroid cancer last year that I completely lost my appetite (you can see all the posts related to that ordeal here), but that wasn’t really fasting, I mainly just ate smaller meals and only when I got hungry.
I’ve done my research on the topic, although I’m still learning. I highly recommend Dr. Fuhrman’s book called Fasting and Eating for Health. Also, if you’re a member of his website, you can listen to a teleconference he did in early 2012 on the topic.
I can list more of my resources on the topic in the future, but what really called to me was a program called Fast-5 that a friend introduced me to (you can see the website and get the free e-book here). The idea is that you set a five-hour eating “window” each day and then fast the remaining 19 hours of the day. It’s appealing to me because there aren’t any full days that are true fasting, yet it allows for that long catabolic stretch of time each day for the body to do its repair work, not to mention other metabolic benefits.
Today is day three of me starting with this program and I have to say that it’s pretty amazing so far. I feel great, I am getting in touch with my true hunger, and, ironically, I’m thinking less about food and what I should eat, how much I should eat, etc. than I used to. I’m starting to think this combination of vegan, nutritarian, Fast:5 is my sweet spot for health.
The creator of the program, Dr. Bert Herring, has his window of eating set much differently from mine, though. He eats between 5 p.m. – 10 p.m. which does not work for me. For now, I’m eating between 8 a.m.ish and 1 p.m.ish and exercising in between. I’ve heard on other fasting resources that exercising in a fasted state can actually burn more fat, but, so far, I don’t want to do it that way.
I should note here that I’m certainly not advising you to fast. I’m just continuing my approach of being totally honest with what’s going on in my life and the adjustments I’m making on this journey. I would strongly advise you to consult your health professional before making any changes to your diet or lifestyle.
Thanks for reading, I would love to hear what you have to say on fasting or anything else, just leave me a comment below. See you back here on Friday.