Lately I’ve been feeling like I’ve been dragging my feet with keeping my flare ups in check. About 2 years ago, I found out that I had a laundry list of foods of which I was highly reactive to and it’s been a journey.
When inflammation happens anywhere in the body, it is sort of like an alarm. Lately there has been a lot of medicine that reduces inflammation, but I am interested in understanding why it is there in the first place. I know certain foods, lack of sleep, and even emotionally tough times can cause my body to react poorly. As a result, I am implementing more mindful eating.
I’ve made a goal of eating at least 2 raw meals per day to boost my energy, reduce inflammation, and keep my metabolism boosted. I intend to share all the recipes I create with you. The first is spirilized cucumber noodles with creamy avocado pesto that is sooo to die for! If you do not have a spirilizer yet, it’s worth the purchase, but you can also use a julienne peeler to get a similar effect.
2 large cucumbers
4-5 basil leaves
1-2 cloves of garlic
1 tablespoon aged balsamic vinegar
3-4 tablespoons grapeseed oil
sea salt as needed
Spirilize 2 cups of cucumber per serving.
To a food processor add avocado, basil, garlic, lemon juice, balsamic vinegar, a pinch of sea salt, and slowly add grapeseed oil until mixture is smooth.
I’ve been watching the raw food movement pick up momentum for some time now. Whether you go fully raw, or use it as a method of cleansing– there are some great benefit to this style of eating. I would encourage you to do your own research, but a raw diet can be fantastic for getting fruits and veggies in their highest state of nutrition, provide us with a ton of fiber, and give us a fast source of pure energy that has not been processed.
I try to make a large part of my diet raw when possible, especially when I want a light meal or when my appetite is a little unpredictable. This weekend I was craving raw veggie noodles. I don’t yet have a spirilizer, so I made them with a veggie peeler. More accurately, these would be called ribbons. To make zucchini ribbons, it is quite simple, but keep in mind that the length of the zucchini will determine the length of the noodle.
1. Wash zucchini well, since we will keep on the peel.
2. Cut off the top and bottom.
3. With peeler, shave to create noodles lengthwise stopping when you have arrived at the seeds.
4. Start on the other side and shave down to the seeds once again.
My peeler was very inexpensive, but quite precis and sharp. I had a nice pile of ribbons when done with just one medium-size zucchini. If needed, pat the noodles dry with a paper towel to remove excess water.
I then made a very simple salad on the bed of ribbons.