Tuesday, June 24, 2008

I’m an Otter . . . I'll explain

I just finished a 10 day anti-candida cleanse. It was a basically a diet of kitchadi with whole or split mung means, quinoa, kimchi and organic yogurt lassi (raw goat yogurt works for me). No sugar, alcohol, caffeine, animal protein (except for a poached egg when I feel weak) or other dairy. I could also have bitter melon or asparagus as a side dish. I also too some prescribed anti-candida herbs. I also took care of some other personal cleansing that I won’t mention here.

My symptoms went away after Day 5. I’m amazed at how much clearer my mind is without that nasty-overgrown-Candida population. I was allowed 1 tsp of raw honey when I had sugar cravings. Surprisingly the raw honey did not “upstart” any reactions. Consuming coconut oil was helpful too. I’m going to do my best to avoid sugar(s). I feel too good to go back to being bad. Surprisingly I didn’t miss drinking which is saying something now that all the festivals are going on. One thing I did miss was protein. I never felt exhausted but I did lose a lot of muscle tone. During the cleanse I just didn’t have enough gas to workout so I kept things pretty light.

The only hard part was making/eating all this cooked food in hotter wheather. It’s probably more ideal to do a cleanse like this in early spring. Last Saturday I was near the Vietnamese restaurants on Argyle and I soooo wanted a Durian smoothie! I didn’t cave though. I still can’t believe I went 10 days without lattes or chocolate. I can totally feel how those things taxed my adrenals.

I’m slowly adding back the animal proteins. I do well with fish, especially raw. I may have a few protein shakes to get back into the game. I know it’s not necessarily “real food” but I do think there are a few brands of protein shakes that are healthy. I really found that I like the taste of onions, garlic and ginger so I will keep up with these anti-candida foods.

My chiropractor introduced me to a great diet program called the Hauser Diet. Two Oak Park nutrition experts came up with a diet that is similar to what animals eat. You take a quiz (and blood test if you visit their office) to see what animal diet works for you—a Giraffe (nearly vegan diet), a Monkey (mostly vegetarian diet), a Bear (a balanced diet similar to the Zone), an Otter (modified protein) or a Lion (high protein). I took the quiz several times and found out that I’m an Otter. I need to eat 50% protein, 25% carbs and 25% fats. It’s very similar to paleo diets. I’m going to try this out but with foods that are complementary to my dosha. As a Vata-Pitta I do best with lighter proteins, especially seafood and otters tend to eat a lot of seafood, especially small fish.

I’ve also been reading a lot about paleo topics such as Intermittent Fasting and Evolutionary Fitness. Art DeVany is the guy behind Evolutionary Fitness which is basically exercising like our ancestors—lots of walking but also sporadic exercise, high intensity in short amounts. I’ll still be loyal to Power Pilates but I will add the EF principles to my cardio and weight training.

Intermittent Fasting is fasting for short periods of time, such as eating within a short window of time and fasting the rest of the day. You could also chose to fast for whole days once in a while. Being hypoglycemic, I have to be careful not to go overboard. But Ayurveda supports IF, as one should only eat when you have the appetite to do so. I have to say I like this way so much better than eating 5-6 little meals. The body accumulates ama or toxins if the last meal you ate has not been fully digested. I enjoy backing up my meals with a little hunger. I also like the freedom of it, a few days a week I will eat a good breakfast and lunch, and maybe a 3pm snack then skip dinner or I'll eat a good brunch with friends then wait till I'm really hungry for dinner. Of course part of the challenge is ignoring that "mom" voice in your head stating that you should eat. It's really not low calorie but eating your daily allotment within a short window of time.
To put it in a nutshell what works for me is:
- Above all eating real food. Mostly paleo with the exceptions of a raw goat yogurt/kefir, a little wine and chocolate (oh and the occassional latte, Starbuck's hasn't come up with a CaveGirl latte yet)
-The Otter diet percentages (although I don't keep a log) - Half my calories come from protien and the rest are divided between carbs and fats. I just eyeball it. If I had a weight problem I would but since I don't I don't feel the need to stress about it
-Ayurvedic principles - I still try to eat seasonally and dosha-appropriate foods, making most of your own food, not eating left overs, avoiding eating when full or emotionally upset, daily massage, getting to bed by 10 pm, etc. etc.
- Intermittent Fasting - eating in shorter periods of time to fast and allow the body to heal. The body likes variety (although too much can upset vata, you have to experiment and listen to your body)
-EV fitness - speaking of variety. The body needs a variety of exercise and EV is the perfect model
Already I'm developing a little 6-pack and leaning out. I was getting a little thick over the winter with T-Tapp (a workout that works for everyone but me). Now I want to focus on gaining a bit more muscle. I'd like to do more push-ups and have more stamina. It's good to be back in the game!

How Not to Eat Ice Cream in the Middle of Summer

As I’ve mentioned previously in my blogs I’m allergic to most dairy foods. I can tolerate some fermented dairy like kefir, goat yogurt or sheep/goat feta. Ice cream is a big no-no. Back in the day before my allergies I used to love Dairy Queen’s Butterscotch malts. The last time I had that was 1998 and I was doubled-over for 12 hours. It’s just not worth it. So how do I survive a summer without ice cream, here are some of my tips:

- At the neighborhood ice cream establishment, when everyone is ordering ice cream sundaes get yourself an orange or raspberry sorbet sundae with hot chocolate sauce. Even StoneCold Creamery has a sorbet sundae now

- Argo Tea has some really yummy ice teas like the Mojito Tea that doesn't have any dairy at all

- I learned this trick from a raw food chef. If you blend a banana, freeze it and slightly thaw it the texture is similar to ice cream. It’s even better if you run it through a Champion Juicer after it’s thawed a bit. It's a similar consistency to the ole soft serve cone

- Make your own smoothies so much healthier than Jamba Juice. Choose a liquid foundation to start with such as nut milk or coconut water; add a fruit (banana is the creamiest); add a powder such as Jay Robb, which is the only tolerable protein powder in the market (IMHO); add flavor such as raw chocolate or organic cocoa powder, or mesquite meal which tastes similar to Butterscotch (so I can re-visit all those DQ memories)

- Of course this isn't the healthiest of options as I try to avoid "red no. 12" but the ice cream man does have some non-dairy treats like popsicles of all shapes and sizes as well as snowcones

-I'm gonna end this post with a mention of my favorite summer treat of all: durian. You can buy it frozen here in Chi-town at the Vietnamese markets. I'll warn you it smells really bad. So bad that I usually wrap it several times in bubble plastic when I keep it in the freezer. But the taste is worth it, it's sort of a custardy, vanilla meets an onion taste—I know indescribable. I love durian thawed a bit with some homemade chocolate sauce (which is usually coconut oil, cocoa powder or raw chocolate and some raw honey or agave). I sometimes make a smoothie with durian, avocado and coconut water. Yum!

Wednesday, June 11, 2008

Integrative Nutrition Road Show

Last night I attended a presentation by Joshua Rosenthal who is the founder of Integrative Nutrition. I expected a rousing, energetic, “fists in the air” type of talk about nutrition. Instead the energy of the talk was very purposeful, grounded, and sincere. Mr. Rosenthal’s demeanor was very kindly and calm. It’s nice when presenters can just be who they are. We don’t all have to be Rachel Ray smiley-loud-pants. That style is so popular in our Western culture. So what I’m saying here is that I wasn’t the least bit disappointed.

Some important things I heard last night:
- The U.S. is the 37th best country (yeah—best) for healthcare. We fall one notch below Slovenia
- Healthy eaters are an “oppressed minority”. THANK YOU JOSHUA FOR SAYING THAT. We are constantly made fun of—“What is that you are eating?” Like I never hear that in the lunch room.? No wonder most people don’t want to be healthy, you get to be alienated and made fun of. Oh you’re a healthy eater, I can’t hang out with you.
- As our diets are becoming less about real food we are becoming less human—infertility, disease, obesity, etc.
- Americans get better service at Starbuck’s than they do at most doctors

Part of the talk was a promo for the school. Many of the attendees, like me, are potential students. I like the school's open approach to studying over 100 types of diets. IIN doesn’t recommend one diet over the other, it’s about bio-individuality. There isn’t one diet that’s perfect for everyone but of course eating real food works for everyone. Even if you do find the perfect diet, that diet might need tweaking over the years. I loved Ayurveda in the beginning but found I needed more protein. So my diet is a modified high protein diet with foods that are still compatible for my dosha, I’ve only tweaked the macronutrients.

The tuition is roughly $9K plus travel time one weekend a month would probably cost me roughly $15K. It’s not just the money but the time spent away from making art. I don’t live large but I do enjoy the occasional latte, good book, or makeup product from Benefit. I’ve been really broke before, I don’t know if I want to do it again. Also, I don’t want to spend this amount of money and not well . . . make money. The grads I spoke with last night seem really happy and are employed so that was encouraging.

June is my month to experiment and then see where I really want to put my focus. I’ve been scattered for too long. I’m also taking an encaustic painting class at the Evanston Art Center. If I become enraptured with my art again then I will put my money/focus/energy toward that. If not then maybe I’ll become a nutritional counsellor or as Joshua puts it a “health coach”.

Wednesday, May 28, 2008

Great things about Lincoln Square

I've been super busy working on the new business among other things. I have been wanting to put this post up forever so here it goes. Here's a few of my favorite in Lincoln Square.

My neighborhood has a lot of ethnic charm. I can walk a few yards away to an Irish bar, and across the street from that is a Bosnian restaurant. Walking toward Lawrence is a Korean BBQ.


On Thursday nights Provenance in the Square has free wine tastings. The owners and staff are lovely, friendly people just happy giving wine away on Thursday nights. They also sell gourmet food "stuffs". I buy grass-fed beef there for the reasonable price of $7.00 for four patties.



Speaking of wine, I love The Book Cellar which is a bookstore/cafe. It's nice to support our local bookstores too. Sometimes when I just want a glass of wine and a place to journal it's a nice alternative to the ole bar funkiness.

My neighborhood has the largest population of Germans in Chicago. I'm not huge on German cuisine but I love the yummy red cabbage/apple side dish. You can always find an eclectic mix of people at the Brauhaus dancing to the accordian filled pop. I've seen punk rock kids on the floor with their German grandma's doing the polka. Good times and good beer.


I miss the Meyer Deli which closed a while ago. It is supposed to re-open and be even better I'm told. I'm hoping the recent gentrification doesn't destroy it's remodeling plans. I got nervous when Potbelly's and Stonecold Creamery opened up a few years back. Well at least I can still buy gnombs at one of the older German gift shops. Their cuteness is like kriptonite on my wallet! Must buy cute gnombes!

My other random faves:
  • Music in the Square on Summer Thursday nights. A bit of everything from folk to rock to polka. I love hearing Irish music live, which I also hear on various nights of the week at the Atlantic Bar and Grill or the Grafton
  • Mertz Apothocary – the oldest Apothocary in the midwest. Great for shopping! Has everything I love—green products/cosmetics, herbs, and the best black licorice
  • Harvest Time Foods – My grocery store. Romanian, Bulgarian, Asian, American, Greek, Mexican foods all in one place. They have the only cheese I can eat – it’s a Bulgarian brined sheep cheese. It’s yummier than that description sounds—really.
  • The Davis Theater – $5.50 matinees. What more can I say.
  • The Chakra Shoppe, which is right around the corner from me. Blanche Blacke is the fascinating proprietress. Since Healing Earth Resources went out of biz a few years ago this has been my little replacement. Lillian Lovlas is a wonderful healer there too who teaches some amazing Yoga Nidra classes. It's got a lot under one colorful roof—past life regression healing sessions, salts, oils, sage, incense, tarot decks, books and jewlery.

I'm sure I'm forgetting something. I've been in the neighborhood for five years. We'll see if I can still afford rent when the ole lease application comes around again. I may be doing a "Great things about Rogers Park" blog in the near future.

Monday, April 28, 2008

My Week Off and Whatnot

I was off last week. I don’t think I have actually taken a full real week off in years. I usually just do the long weekend thing. I totally spring cleaned my apartment. I felt like an Anne Tainter fridge magnet. You know the one that says, “I dreamt my whole entire house was clean” with the big overly excited smile! That was me. I am almost ready to launch my business. I kept ping ponging different names and package designs. I decided that Live Long Foods just didn’t sound like me. It sounds like a very zen sort of business, like an accupuncture merchant and let’s face it —I’m a bit funkier than that. So keeping with my beloved Dandelion theme, I decide to go with Dandelion Dehydrated Foods. I will be launching on Etsy next week.

I’ve got some show coming up too. One painting will be shown in the Highland Park Art Walk and two paintings will be going out to Rochester, NY for a group show called, Circulation. Speaking of art, I made time to attend Artopolis which I felt was the best yet in it's three years at the Merch Mart. When it moved from Navy Pier to the Merchandise Mart, I felt it lost some of the magic but I think now the magic is back. I typically like the work that comes from outside of Chicago. Lots of great work from New York and some Denver galleries really struck me.

During my cleaning week I also completed some inside cleaning and did a kidney cleanse as prescribed by my ayurvedic guru. It was basically a macrobiotic diet for a week including ginger and lassi (although I can’t tolerate lassi). I also took a Kidney Rasayana. I won’t go into the other more TMI aspects of the cleanse. I managed to lose a lot of my food cravings. I didn’t think I could go a week without wine, absolutely no sugar or chocolate but I did it! It was surprisingly not that hard. I actually kinda liked the macrobiotic diet aside from the short grain brown rice. Thankfully it’s not completely a diet of beige foods. I’m inspired to start adding more sea veggies to my diet. I do feel a lot calmer. My skin looks better than ever. I could forsee a sort of ayurvedic-macro mix that gives room for fun things like foreign beer and chocolate.

Speaking of food, I’m totally addicted to Top Chef but aren’t I always! I’m cheering for Mark Simmons from New Zealand. He's so adorable like a hobbit. I"m really curious about the NZ cuisine. I may have to plan a trip. It’s seem very pure and paleo-like. I’d love to have that recipe for the anchove-quinoa dish he made for the zoo challenge. I could actually eat that. It’s always fun to play a little game of “What would I do” given the challenge. I was thinking about the Earth soup that Spike wanted to make. I could see doing something like Dr. Furhman’s Famouse Soup which is more delicious than it looks as it’s very green. I could see serving that in a squash bowl with edible flowers and maybe plate some pretty mushrooms.

Dr. Furhman’s Famous Soup:

Making this soup involves more time and effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week.


1 cup dried split peas and/or beans

4 medium onions

6-10 zucchini

3 stalks leek

5 lbs. carrots

2 bunches celery

1 cup raw cashews

2 tbsp. VegiZest (I've skipped this and just thrown in extra nutritional yeast flakes)

1 package mushrooms, any type (optional)

6 oz. textured vegetable protein (optional- I skip this)


Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible. Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole. Add the zucchini, uncut. Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed, because leeks have lots of dirt hidden inside. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot. Juice the carrots and celery in a juice extractor. Add the juice to the pot. While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini, leeks, onions should be soft.


This next step only works if you have a Vita-Mix, a powerful blender, or a food processor. Ladle some of the liquid from the pot into the machine. Use tongs to remove the soft onions, zucchini, and leeks. Be careful to leave the beans in the bottom of the pot. In a few separate batches, completely blend together the onions, zucchini, and leeks. Add more soup liquid and cashews to the mixture, and blend in. Return the blended, creamy mix back to the pot. Add the textured vegetable protein and the mushrooms, if desired. Simmer another 20 minutes, and you have my soup that is famous the world over. I know a doctor who makes and freezes my soup and sells it to his patients to cure everything from sinusitis to cancer. It’s not really a cure, but it sure does taste great.

Monday, April 7, 2008

I Heart Blogs


I heart blogs and not just my own. Here are a few of my favorite blogs:


Fran's House of Ayurveda. Sometimes Web sites regarding Ayurveda can be too serious and intimidating. Fran's House is not—it's full of fun and great recipes. The dandelion rolls are one of my favorite recipes. She's kinda like the Ayurvedic twin to Jessica Porter's HipChick Guide to Macrobiotics. She's a great illustrator as well.



Crockpot Lady (Stephanie) is obsessed with her crockpot but she's okay with it. I'm okay with it too since I've scored a couple great recipes. She's a total doll as well.



Sarah’s homestead blog. Sarah is one of my pals from the Disgruntled Housewives board. She lives in rural Portland and is the coolest gal ever—she has tattoos, makes her own mead, raises chickens, dyes whool and makes yarn. She rocks and shares it all on her blog.

http://slaphog.com/sarahblog/

Mark’s Daily Apple. Mark Sisson is a writer, athlete and vitamin designer. He offers a lot of solid advice in regards to health, diet and fitness.



Kris Carr's Craxy Sexy Cancer book was featured on Oprah many moons ago. Ms. Carr is the director, producer and subject of The Learning Channel (TLC) documentary film "Crazy Sexy Cancer." It's full of info on raw diets, how to's, "hell yeah's", and secrets for anyone dealing with adversity, not just cancer. I'm not a raw vegan but I do love her attitude and sense of humor. I lost my mom to breast cancer over 10 years ago so I can relate to a lot of issues that forum peeps write about.



Myinnerworld site. I confess I like spiritual woo-woo stuff. I know I know. I might end up the old lady that wears purple from head to toe but hey if I'm happy that's cool. This site is absolutely gorgeous. Michele Bernhardt is a renowned practitioner of the intuitive arts. She wrote the book COLOROLOGY. According to Bernhard, each birthday responds to a color. Regardless if you are a believer or non-believer, this site is absolutely gorgeous and a great pick-me up when you are blue.



Speaking of pick-me ups, I heart Natalie Dee. Her artwork is so cute but her sense of humor is totally balls to the wall. I think my all-time fav would be her drawing of a panda and a unicorn doing battle amidst a rainbow. Love it!

Tuesday, March 25, 2008

Lunch-A-Bunch

I work near the Sears Tower in Chicago and surprisingly there are very few really healthy options for lunch. I rarely eat out and when I do I’m surprised at how much money nutrient-poor meals out cost. It’s a lose-lose situation: unhealthy food for too much money. My Ayurvedic guru, Matthew Remski, who looks nothing like a guru, gave me this brilliant recipe. I try to make lunch my biggest meal of the day which isn’t easy when I’m super stressed at work and I get most of my requests just when I want to go to lunch! The answer is the thermos flask lunch. You can find a wide mouth thermos at hardware stores or army navy surplus retailers. Here’s a recipe for Kitchadi, or simply put mung beans and rice that cooks in the thermos while you are toiling at work!

Ingredients:

¼ cup split yellow mung beans, ¼ cup basmati rice
1 ½ cup fresh vegetables, cut small to fit in the thermos
1-2 T of ghee or your dosha appropriate oil
2-4 cups of boiled water
Whole or ground spices (I like sea salt, ginger, turmeric)

Wash the mung beans and rice at least 3 times. Soaking the beans and rice overnight is ideal if you have the time. Saute the spices in ghee or oil. Add the mung beans, rice and chopped veggies. Cover with water and simmer for five minutes. While still boiling hot pour the mixture into the thermos. You can spoon the mixture in but don’t let it cool. Top off with boiling water from the kettle to make a soupier more liquid lunch (not “martini” liquid lunch but you know!) Close the thermos completely and quickly. Your lunch should cook and be ready to eat after four hours. Of course there is some experimentation here. You could always do a “stunt” run on a Saturday or Sunday and take notes and then by Monday you could have it down to a science. Stocky vegetables like carrots or beets will take longer to cook, lighter vegetables or leafy greens will cook quicker.

You can substitute beans and lentils for the mung beans to create endless combinations. I also pack some fresh herbs in a little ziplock and add them just before eating. I use some finely chopped cilantro but you can use whatever you like as well.

Now for something completely different . . . my artwork was featured on the WCA Art Waves International site. It’s a collection of postcards regarding sustaining the environment. I latticed a bunch of old newspapers, then used decopage to seal the work so I could paint on it. I’ve been working on some new collages. I'm "showing up" in the studio every morning before work. It seems to be working. I'll have more artwork to post later.