April 7, 2012, Day 7: So sorry I could not post yesterday. The Passover holiday took precedence. I was a little nervous about Passover this year since I was a misfit again and had to find somewhere to go for seder. I did not want to invite myself to someone’s house I barely knew and then not eat anything. It would appear so rude (especially to a Jewish cook, lol)! We were invited to my friend Paul’s house (or rather, I invited us, ha!) and Paul is sort of like the closest thing I have to family out here in FLA. We have been friends for 4 yrs now and he and his boyfriend are both veggies, so at least we were “kind of” in the same boat with the food thing. I asked if it would be okay for me to bring a couple things we could all eat and that was fine. It was a very non-traditional seder (surprisingly less formal than my own family’s back in Cali, which I thought was unheard of!). The non-Jews outnumbered the Jews and there was so much food! Since it was non-traditional, and I am not super strict on practicing, I brought a lentil salad (traditionally, Ashkenazi Jews do not consume lentils on Passover) and my version of an Israeli salad. Paul’s boyfriend made 2 different hummus recipes and they were fabulous! One had sun-dried tomatoes and the other had sesame oil, cilantro and parsley (I think). I ate them with a little matzah. Matzah is yeast-free and as I mentioned on my Facebook page yesterday, Passover seems like it’s the perfect anti-Candida holiday since it’s totally about omitting chametz, or leavened foods (things with yeast!).
Here is my Alternative Israeli Salad:
Here is the recipe:
1 cucumber, chopped
1 carton plum tomatoes, chopped
1/4-1/2 red onion, chopped
1 large handful of parsley, chopped
2-3 tbsp. apple cider vinegar
2 tbsp. olive oil
Sea salt to taste
Chop up all ingredients and put into a large bowl. Add apple cider vinegar, olive oil and salt. Coat veggies well. Let stand in fridge for about an hour to let flavors mesh.
This salad is refreshing, simple and light! Enjoy anytime, really!
The other salad (the sacrilegious one) I didn’t get a photo of, but here is the recipe:
1 cup lentils (cooked and cooled)
1/2 yellow bell pepper, chopped
1 large handful parsley, chopped
1/4 red onion, chopped
Apple cider vinegar
Sea salt to taste
Chop onions and place in a large bowl. Cover with apple cider vinegar and let sit for a bit to soak. Chop up the yellow pepper and parsley and add that to the onion. Add a splash of olive oil and mix everything together. Finally, add the cooked lentils. You can add more oil if needed. Salt to taste.
To my surprise, both salads were completely gone by the end of the night and people kept complimenting me on them! I honestly didn’t think anyone would touch them except for us veggies, but it felt good to contribute something healthy to the mostly not healthy traditional Passover meal. 🙂
Paul’s boyfriend also made some roasted asparagus and Brussel’s sprouts (yay!), so I honestly had so much to eat. I hadn’t felt “full” in while, and it felt nice since that is how you are supposed to feel on Passover. You are supposed to feel so full that you have to lean to one side of your chair. 😉
Coincidentally, a woman I met at the seder had just been told by a friend that day that she should do the Candida cleanse! This woman had never even heard about Candida up until then and then meets ME?!? Talk about divine intervention!
I have been trying to do my smoothie that I was used to having every morning, but I have to be honest; without banana, it’s just not the same. I am typically blending up the following currently:
- 1 cup unsweetened almond milk
- 1 scoop almond or sunflower seed butter (unsweetened, of course)
- 1 scoop Amazing Grass powder (this is naturally sugar free as well)
- 1 tsp hemp seeds
- 1 tsp chia seeds
- 1 oz. raw nuts such as almonds or pecans (I really miss cashews)
- 1 scoop diatomaceous earth
- 1-2 drops liquid stevia
- Vietnamese cinnamon
- 4-5 ice cubes
That seems to be palatable, but it’s nothing I am dying over. At least it’s got a ton of nutrients in it!
I went for an awesome 5 mi run today and afterwards, I was craving quinoa, so I whipped this up:
This is rainbow chard, kale, red pepper and yellow pepper sauteed in coconut oil, coconut aminos and garlic. I served it over my quinoa and topped it with raw sesame seeds.
So all in all, I am finding more ways to “spice up” my meals. It does take a bit of patience and creativity. I feel good though! Are any of you feeling inspired to do this with me yet?? Just say the word! If you aren’t ready for quite this much challenge, just remember little changes add up to big ones, so we can start small. I’m here to help and am honored to answer the call! My philosophy has always been to meet my clients where they are holding and to never push my personal beliefs about food on anyone. So, don’t be intimidated! We can work as a team and I can meet you where ever you are comfortable! I’m ready when you are!