Sugar, Refined carbohydrates (white bread, white sugar, white rice), Coffee, Caffeine, Alcohol, Dairy, Meat, and avoid using peanut oil, canola oil, corn oil. I think I could do this except for the words in red.... that's a bit restrictive for me. I don't needs me some coffee, but I sure do like it a whole lot.
10 to 14 glasses of filtered water a day, Whole grains: brown rice, millet, quinoa, oats, Nuts and seeds, Phytochemical rich -foods: blackberries, blueberries, raspberries, strawberries, watermelon, peaches, plums, sea veggies, cabbage, tomatoes, Soy products, Beans and legumes, Acidophilus to replenish good bacteria in the intestines, use mainly extra-virgin olive oil, coconut oil, and sesame oil , focus on organic fresh foods
"The best way to ensure that your body is getting the kinds of carbs it needs to run smoothly and stay "clean" is to keep eating whole grains, beans, vegetables, and fruits that give you the extra dose of fiber needed to clean out your system. The natural foods with the highest amounts of fiber are lentils; black, kidney, and lima beans; chick peas; potatoes with the skin; peas; non-instant oatmeal; pears and apples with the skin; Brussels sprouts; and peaches."-p. 117
Here's some of our latest foods:
Chinese Hot and Sour Soup
I have been inspired by Bryanna's 20 Minutes to Dinner Cookbook. I am doing alot of cooking from this book lately. I have changed this into my version inspired by the original recipe on page 69 of the cookbook.
Place all ingredients except the cornstarch/ water mix into a medium pot. Bring to a boil, then turn down a simmer for about 5-10 minutes. Add the dissolved cornstarch and bring to a boil, stirring until it has thickened slightly and is clear. Serve immediately. NOTE: I have done this in the crock pot also. I just add the cornstarch at the end and turn the pot to high for 15 or so minutes.
4 C veg broth
6 oz firm tofu cut into strips
1/2 C sauerkraut
3/4 C frozen peas
1/2 C fresh sliced mushrooms (or an 8 oz can drained)
3-5 thin sliced shiitake mushrooms (I just throw them in straight form the package, but you an grind them into a powder or chop them up a bit)
1/2 C thinly sliced onion (or green onions)
2 slices fresh ginger root chopped (about 1 - 1 1/2 Tbsp)
2 Tbsp dry sherry
2 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
1/2 tsp liquid hot pepper or 1-3 tsp of a chili garlic sauce, you choose level of hotness
1 Tbsp cornstarch dissolved in 1 Tbsp cold water
Thin strips of carrots (I used a veg peeler and 1/2 a medium carrot).
The picture above is a soup from the same cookbook. DH was hankering some clam chowder to eat with those cheap little white flour round crackers. This soup was satisfying to him, Bryanna 20 minute cookbook calls it New England-Style Sea Vegetable Chowder. The original recipe on page 62 calls for silken tofu, which makes a wonderfully creamy and thick soup, but I decided to make mine with soy milk and it was good. Here is my recipe.
Dori's No-Clam Chowder
1 large onion chopped
3 medium Yukon gold potatoes cubed (I leave the skin on)
8 oz mushrooms chopped coarsely
1 cup frozen corn kernels
2 Tbsp dulse flakes (I use less than Bryanna calls for, we are not fond of this flavor when it is strong because it is a bit fishy for us)
3/4 cup minced celery
1 Tbsp soy bacon bits
1/2 tsp dried thyme
1/4 tsp kelp powder
ground veggie pepper to taste
2 cubes Knorr vegetable bouillon, this brand has cubes that are equal to 2 cups of broth each when added to water
6 cups fresh soy milk made in the soy milk maker or 1 quart of plain soy milk combined with 2 cups of water
2 tsp sea salt
1 tsp sugar or alternate
In a medium pot saute onions until soft and add the remaining ingredients. I did this in the crock pot.
SOY MILK MAKER