WHAT ABOUT YOUR EMOTIONAL WEIGHT?

WHAT ABOUT YOUR EMOTIONAL WEIGHT?

WHAT ABOUT YOUR EMOTIONAL WEIGHT?

I’m currently a student at the Institute of Integrative Nutrition. What I love most about this program is the emphasis on primary food, which is basically everything other than the food you put in your mouth and chew. So basically your relationships, your spirituality, your hobbies, your career and your physical activity. I love this idea because I do believe that these elements in your life are as important, if not more, to your overall nourishment.

And coming out of a weekend I spent at the DAILY LOVE LIVE in NYC, I thought it would particularly timely to take this week on THE SIREN JOURNEY to discuss our primary food needs.

Today, I want to talk about the role of spirituality in our lives, and in particular our relationship to our heart. I feel like I’ve spent at least the second half of my life this far ignoring my heart and this weekend we became friends again. The poor thing has been trying to talk to me for so long!

I keep talking about feeling sexy by feeling light and free. Well, I haven’t lost a pound of physical weight but I can tell you I lost like 40 pounds of emotional weight this morning by writing my heart’s manifesto so I encourage you to write yours. There is nothing more freeing and sexier than a woman in touch with her heart’s purpose. So in the spirit of connectivity and openness, I share with you mine:

MY HEART’S MANIFESTO 
9/30/13

Today, I vow, to the best of my ability, to not:
– Shame myself for being unable to support myself financially.
– Shame myself for past mistakes that make me the awesome person I am today.
– Shame myself for having high goals and not being able to fulfill all of them.
– Hold anger & resentment towards things I cannot control.
– Judge my life based on others.

Instead, I will:
– Check in with my  daily.
– Love as much as I am able to in any given moment.
– I will be kind to myself.
– I will immerse myself in the knowledge of the heart.
– I will meditate.
– I will honor some version of a yoga practice.
– I will tell stories when I want to, not because I have to.
– I will pray when I am scared.
– I will work hard towards my purpose while honoring where I am every day.

FAUX EGG VEGGIE SCRAMBLE

FAUX EGG VEGGIE SCRAMBLE

FAUX EGG VEGGIE SCRAMBLE

Less than a year ago, I found out I have an egg intolerance. It broke my heart. I mean there was nothing I enjoyed more than waking up Sunday morning and brunching with my girls. Plus, 2 boiled eggs and a smoothie. Wasn’t that the breakfast of champions? Apparently, not for me.

Since then, I’ve quite a few gluten-free, egg-free, dairy-free breakfast options but they are usually sweet. And I’m that person that craves SALTY in the morning ALL THE TIME, whether I’ve had two cocktails the night before or not.

So, you can imagine how excited I got when a fellow IINer clued me into her tofu scramble recipe.

 What you need:

Silken Tofu

Turmeric

Veggies of your choice

(I tried some kale, tomatoes and onions)

Avocado

Olive oil

Salt to taste

Saute onions in olive oil until they are soft. Add the tomatoes and kale. Then add the silken tofu and sprinkle some turmeric in. Turmeric will turn the tofu yellow making it look exactly like eggs! I also added ½ an avocado on top at the very end for some extra yummy fats. Ok, does it taste exactly like eggs – obviously not. But it definitely tasted excellent and satisfied my savory protein craving. In addition, the press recently reported that turmeric basically cures like every disease on the planet. (For more info, see: http://ireport.cnn.com/docs/DOC-1012314)

WHAT I LEARNED:

Next time I make this, I probably wont add tomatoes (or maybe use cherry tomatoes) because I felt it made the whole scramble too watery. I’d love to try this with spinach or broccoli and some red peppers. Maybe even some goat feta? Mmmmm.

VEGAN CAESAR SALAD WITH PUMPKIN SEED PARMESAN

VEGAN CAESAR SALAD WITH PUMPKIN SEED PARMESAN

VEGAN CAESAR SALAD WITH PUMPKIN SEED PARMESAN

The key to this stupidly sexy salad is the dressing so let’s start there.

VEGAN DRESSING:

In a food processor, pour in:

½ cup of pre-soaked cashews (2 hrs is ideal)

½ cup of water

Juice of 1 lemon

1-2 Tbspoons of Tamari (or soy sauce if you don’t have a gluten allergy)

1 Tbspoon of olive oil

1 Tbspoon of Nutritional Yeast

1 small pack of seaweed snacks

Salt (Sea salt or Dulse) as needed

I would put more salt if you aren’t putting in anchovies. I personally like to add anchovies to my salad (not the dressing), making it more hearty. I go for vegan options not because I’m actually vegan but because I have an intolerance to all dairy.

Blend it all in the food processor until smooth.

Then cut up your romaine hearts, pour the dressing on top. 

OPTIONAL:

1) Add pre-made pumpkin seed parmesan (If you are in NY, I love the One Lucky Duck brand) but there are many on the market.

2) Add a can of chopped anchovies.

P.S. I have been so nervous to try nutritional yeast cuz it just sounds like the least sexy ingredient everrrrr but I’m happy to report it is delish! I was licking the dressing out of the food processor bowl like a maniac.