IS EATING EMOTIONAL? Advantages to a vegan lifestyle

Whenever I talk in social gatherings about diet, nutrition or detoxing I get everyone’s full attention. We are obsessed with image, quick fixes, sugar and prescription drugs. Majority wants to know how to set themselves free from all bad feeding habits. We tend to hold on to things we value the most. Eating is such an emotional act and letting go of some favorite unhealthy dishes can cause some psychological chaos. We are sugar addicts with set rules for devouring food. It has become a hot topic. Those who take huge effort to maintain a good quality of life will be repaid with turning clocks and enjoy more youthful vigor. Statistics tell us that those who drink, smoke, eat meat, lack sleep and rest, overwork, and stress prematurely meet the early grave. And those who manage to survive significantly reduce their quality of life.

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I felt compelled to try this kinder, healthier lifestyle change to improve my health, well being and I must say the transition to living foods diet was noticeably smooth. It wasn’t a sacrifice at all. I decided to be in charge of my own rules what I could eat. It opened a new exciting window of pursuing life and its manifestations. At the heart of Veganism is compassion, it is simply an attempt to reduce the suffering of animals and understanding that they are not source of vital nutrients. I love animals but not on my plate. Life is sweet right now! In fact, it is so sweet that I am once again avoiding sugar, or rather I guess I find creative way to make it sweet vegan way.

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Giving up all animal products including meat, milk, eggs, yogurt and cheese at first seemed impossible. Just imagine spending few months in la Cote Basque, France where its all about eating world’s best cheeses, rabuggo and pata negra hams and freshly baked baguettes that tempt you from every farmer’s corner. I was asking myself how can I let go of these deceiving my health “goodies”.  Fortunately I found huge abundance of fresh organic non-GMO locally produced tasty fruits, legumes, and nuts that build full powerful immune spectrum. I turn my focus to strengthening the longevity and superior health with yoga, fitness, meditation, pure air, sunshine, oxygen rich forests, breath taking mountains, ocean waves and beautiful nature. I focus on gratitude and appreciation. Few undesired pounds just came off, energy increased, clothes fit better and seemed more colorful then usual. Its been blue print of mind reprogramming and took more then dietary changes.

A common misconception about vegan diets is that it is impossible to consume healthful levels of protein. One can easily derive more than enough protein from a vegan diet. (like sprouts and see vegetables that are protein rich) Human body thrives wholly on plant based vitamins and minerals. Most foods that you regularly eat can be made vegan with little effort. For example, you can still enjoy burritos, but instead of meat and cheese, you may substitute with nuts, beans, salsa and nut cheese with pinch of sesame and sea salt. If you have a sweet attack frozen banana or nut icecream are great solution to satisfy your sweet tooth.BOOK-PROJECT-38
We all have a responsibility to listen to our own souls and each of us desires something different and that’s a good thing. As I continue to “Vegucate” myself I am planning to  compensate fully vegan lifestyle by staying within vegan vortex, explore new recipes, throw vegan dinner parties and share this message with the world!

P.S. As always i would like to hear from you if eating is emotional for you? How does it effect your life. Share your comments, tips and suggestions with the rest of us.

KASIA

KASIA

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Why Food combining matters

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Just last weekend I visited annual NY Life Expo where different natural holistic vendors, doctors and health experts offer their services, products and conduct educational lectures. I love to check out who and what’s new, what’s exciting on the market and listen to some educational presentations. There is always something to learn, be curious about, rise questions observe and experience. My favorite booth to tour is always Vitamix. There is continuous abundance of interesting recipes, new colorful upgraded machines with fancy buttons to press and turn. This is one piece of equipment I truly can’t live without in my kitchen. As I was passing by the Vitamix station the pitch man was demonstrating how easy it was to make delicious icecream. He have put to his mix: some carrots, spinach, bananas, berries, strawberries, peaches and I almost fainted when I saw that food combo being blended. After being lectured at Hippocrates Health Institute on the right food combining I couldn’t remain silent and pointed out to him that he was poorly combining all ingredients. He lifted his paused face from the pitcher not understanding what I was talking about. He answered firmly that once you have your own Vitamix you can put and mix whatever you wish. Immediately I was rushed to the side by another Vitamix representative who informed me that I was making to much co-motion for other potential clients who were being programed how to make a “booz”.

Lack of proper information or ignorance can cause a lot of unnecessary suffering and discomfort in our body. For years that was my main concern. I didn’t understand why did I have fireworks effect in my stomach. I felt bloated after each meal despite my conviction that I was eating healthy diet. I didn’t know that fruits and nuts didn’t belong together in cereals. I had no clue that fruits shouldn’t be mixed with vegetables. I wasn’t aware that tomato is a fruit and does not belong in a salad. For a short time I was designed by a nutritionist a “nutritional” atomic bomb smoothie that consisted of the following: banana, spinach, peach, pineapple, coconut meat, strawberries, avocado, spiritualina, 1tbs of coconut oil or olive oil, 1 tbs of macca powder, 1 glass of almond milk, 1 date. Just imagine how poorly it was combined. Additionally it was overloaded with extremely high caloric content. I was to scared to count. I felt heavy and bloated all day after drinking it. At the time I didn’t understand why my weight was sky rocketing.

The most commonly served improper food combining is protein with starches. (meat and potatoes most of us grew up on)  The after thoughts cause gas, heartburn and uncomfortable bloating. Various digestion process of wrongly combined foods enables the food to get digested and body can’t adept to assimilate the nutrients. Our digestive system gets sluggish and can’t eliminate waste deposits.  It creates various gases in the body, including sulfur. The more ingredients goes into our stomachs the more chances of creating Digestive explosions. Combining starch and avocado is another example of bad food combining that can only contribute more sparks to the flamed stomach. We digest food at various time frames in various acid/alkaline environments.

Here is a list of food-combining groups

protein: seeds, nuts – digest on average within 4 hrs

starches: sprouted grains, sprouted legumes, hard winter squashes, sweet potatoes & yams – digest on average 3 hrs

vegetables: sprouted greens, fruits vegetables, leafy greens, low starches root vegetables – digest on average within 2.5hrs

fruits: acid (grapefruits, lemons, oranges, strawberries), sub-acid – apples, apricots, most berries, grapes, kiwis, mango, pears, peaches, sweet – bananas, all dried fruit, persimmons – digest on average within 2hrs

melons have excellent benefits when eaten alone  digest on average within 15-30mins

tomatoes are fruits not vegetables contrary to general understanding. Eaten alone they are beneficial to cleanse your liver of deposited fats.

One of my favorite breakfast meal used to be oatmeal or granola with almond milk and massive amount of fruits and nuts. Little did I know that this combination of starch and sweet fruit created fermentation and alcohol in my body. Basically I was boozed.

Nutritious combinations of foods are avocado and greens, avocado and sub-acid fruit, protein and sprouts with leafy greens, starches and sprouts with vegetables.

Here are properly food combined healthy delicious breakfast suggestions and smoothie recipes for you:

1. banana, peach, berries, sprouts like alfalfa sprout, with or without splash of coconut water. 

2. Pineapple, peach, berries, avocado, alfalfa sprout with or without splash of coconut water.

3.  1 glass of raw almond milk, 1 date,  1 tbs of chia seeds. Blend all in Vitamix or other blender until creamy smooth. For being super duper you can add digestive enzymes, probiotic and blue green algae to any of the above smoothies and cerals. 

4. Sprouted dehydrated buckwheat mixed with water or buckwheat milk. You can add pumpkin pie spice, pinch of cinnamon, or a drop of stevia. 

If you ever make a mistake or poorly food combine just take some digestive enzymes and it will help you to speed up your digestion process.

Enjoy

P.S. As always i would like to hear from you about your breakfast choices and food combining. Share your comments, tips and suggestions with the rest of us.

KASIA

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KASIA

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Dorade Espagnole Simply delicious

Impress your Friends & Family with this Simple Quick Delicious Fish, perfect for Lunch or Dinner and add some extra Gluten Free Natural Mila Omega 3

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You will need: Beautiful silver platter, fresh Dorade  and good appetite!

 Ingredients:

2 Fresh Dorade 600g per person (aprox.1.3lb per person).

You will loose some more weight when removing the bones. Make sure your fish is fresh, skin has a nice shine, sharp eye sight, and the head is easy to separate by knife. Also make sure the blood has a vibrant red color.

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get-attachment-4.aspx 4.03.14 AMgarlic 10 cloves

parsley 1 small bunch

sherry vinegar 3-4tbs

fleur de sel

olive oil

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Piment d’espellete spice in red powder

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espelette

Espelette pepper (small spicy red pepper)

You can sprinkle your salad or veggies with MILA seeds rich in Omega 3. So far this is the best most natural way to enrich your diet in Omega 3 gluten-trans fat-sugar-free.

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Recipe

Flake and cut the fish in half with clean wiped belly without separating it.  Gently smear some olive oil all over and sprinkle with fleur de sel (big pieces salt) . Put into the baking tray to pre-heated oven for 7minutes on each side in 425F temperature.

Slice garlic and cook in 20cl (aprox 7oz almost one glass) olive oil over medium heat. The secret to not to burn garlic is it to start cooking it in cold oil. Add small piece of red spicy espelette pepper to add flavor as shown in the picture above. Cook gently until garlic will start to shrink due to the water absorption and will change into nice light brownish color. Remove garlic when ready and put it on paper towel to absorb access of oil. Keep the remaining cooked oil for the final sauce glaze.  Chop parsley into fine pieces.

Once Dorade is cooked. Its important to place it into metallic platter as shown.  (All fish should always be served on the metallic platters). Open and separate it to fillet throughly getting rid of all bones. Put more fleur de sel and sprinkle over Piment d’espellete powder, add parsley, sliced cooked garlic, sherry vinegar, and finally glaze and cover everything with warm olive oil of garlic to complete this delicious dish.

Dinner, lunch is served!

As always I would love to hear from you and let me know how it turned out for you? 

KASIA

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Attention Egg Lovers-Full Protein potential is here

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MIRROR MIRROR ON THE WALL WHO MAKES THE BEST OSTRICH EGG OMELETTE OUT OF ALL?

A friend like Sylwia Wiesenberg is good to have. She is best known for her Tonique Fitness body work, but she is also gifted Chef. She essentially unites creative mind, brings people together by making healthy comfort food and letting all alliances work themselves out.

Breeding_Ostrich_BerlinOnce again she produced winner recipe simply using the best-of-this-season’s ingredients.

I fashioned myself as her assistant for a day proving to coincide my “gourmet phile” for this special treat. We whipped ostrich egg into a delicious omelet adding some sautéed ramps and seasonal fresh micro greens.

Ostrich egg is the equivalent of about 2 dozen chicken eggs. Its health benefits are greater than some of those found in chicken eggs. It weighs between 3-6lb. They are significantly lower in cholesterol than chicken eggs and have larger amounts of polyunsaturated fatty acids. A single ostrich egg has 2,000 calories but you need to divide it by 24 (chicken egg equivalent) scoring total of 83 calories per serving, which is only six calories higher than a chicken egg.

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pvQRpmSAq5-DL7sm6mxvDBHK7ILskfvPDqlMKN7qTvwxYYbrIF5oKZ8LCxdi9WqPZ3Cu7bHQJsCHu0UGAOwx8oYou can find it at WholeFood or or your local Farmer’s market. This is quick, easy to make dish everyone would love. The ostrich egg is said to have been a favorite food of Queen Victoria. 942163_4624416569139_1239007341_n

GMEM8OTZZoIEVBkt2NlN-KsXls-Zf8XCy-0gE2p5OZUjNR9c1IjPcnZ0xBd7e1b8TqarfQkEAiIgXl0QnfJL08K8A34IdYUW6hTmTxIyglwcv25-VgxJJNeiTk8-BUUHoServes 10
We garnished it with ramps, micro greens, radish, fresh stone crab tossed with olive oil, and fleur de sel for even better flavor. (You can also use Himalayan pink salt)Unknown
Every element in this fresh, clean-tasting dish is rich in minerals, proteins, low cholesterol, and its much airier in taste then your ordinary chicken egg omelette.

RECIPE
Use 1 Ostrich egg, whisk it throughly. Melt 1 tbs of organic/natural cow grass fed butter on small heat mixed with olive oil. (I recently discovered ghee which gives a lot of flavor when you sauté your veggies and its Sooooooo delicious ) Add ramps and sauté them for few minutes tossing them throughly. They almost immediately shrink in size. Add whisked ostrich egg liquid and and mix all together. Cook for few minutes constantly flipping it.
Serve with your favorite greens, and veggies. Add smoked salt, and paper to complete this delicious dish.

Bon Appétit!

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Hands on Ostrich Frittata omelette Tuscan style gets served

No need to travel to Italy when Italy comes to your kitchen!  Recently I have been on cooking spin. What can I say? Once you cooked you are hooked. One thing is sure. It becomes part of your every day routine and plays major part of everyone’s around well being.

xYYbrIF5oKZ8LCxdi9WqPZ3Cu7bHQJsCHu0UGAOwx8oI love to experiment with different flavors and textures teasing my pallet while improving my culinary skills. Even though its not always turning perfect the piece of mind I get from it rewards my serendipity. I savor at multiple course gourmet lunch with a big help from Sylwia Wiesenberg who always makes it easy and delicious.

K8A34IdYUW6hTmTxIyglwcv25-VgxJJNeiTk8-BUUHoShe taught me how to make a simple frittata from an ostrich egg transforming it to fine dining. She is my newest “kitchen shaman” teaching the craft of ostrich egg. She is a visionary coming out with as fresh ideas as her entrees. Back at underbelly that gaze translates on the plate as pan pre-sauteed with ramps and tomatoes, then baked in the oven frittata finished with seasonal micro greens, sprinkle of hemp seeds, maple syrup

Divalishious!  

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In the hands of Sylwia ostrich egg gets some serious handcrafting!

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RECIPE    

Serves 10

Ingredients:

1 ostrich egg

2tbs of extra virgin olive oil

1 tbs of cows grass unsalted fed butter

1 bunch of ramps

2 large tomatoes

Salt, peper

Sautee ramps on small heat with olive oil and butter.  Add some tomatoes. Stir well for few minutes until ramps start to shrink in size. Pour the egg liquid mixture to the pan and gently shake it.  Leave it for few minutes on the small heat until the consistence saddles down. Pre-heat the oven to 375F. Bake it for 15-20minutes.  Serve with your favorite seasonal micro greens, radishes, and salads.

YOUR TURN TO BE IRRESISTIBLE DIVALISHIOUS CHEF!

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KASIA

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