My doctor is very pleased with my results from the juice fast. my total cholesterol went from 209 to 186 which is great but the big news is that my Hemoglobin A1c went from 8.1 (in February) to 6.7. This is huge! This increases our chances of achieving a healthy pregnancy (all prayers in that area are welcome…we’ve been struggling with “unexplained infertility” for years). And what’s even better about reaching that number, I’ve done that on 85% less insulin then originally prescribed! My doctor also suggested I become a nutritionist because she feels that my results can really inspire others. That is something worth looking into. Anyone that has any info, I’m open:)
As fate would have it, (btw i don’t believe in coincidence…Devine appointments, however, are another story;) I am having lunch this week with a woman who I met in the private Facebook group for the 21 day raw food reset who happens to live less then an hour away. I’m looking forward to hanging out with someone of like mind when it comes to health…and I believe in our fb conversation she mentioned studying to become a nutritionist. I’m looking forward to finding out more:)
Yesterday afternoon I finally felt better after having eaten that pinto bean hummus that did not agree with me 24 hours before…yesterday started with juice and fruit and a smoothie and I snacked on some berries, dehydrated kale chips and nori snacks. I also had some kombucha and some home made, fermented sauerkraut. Probiotics can only help in such a situation. Then for dinner I had a most awesome raw meal-all with ingredients from my local farmers market (except 2 of the ingredients in the sauce). This came from the recipe section of my 21 day raw food reset cleanse guide. I didn’t follow the recipe exactly and have some leftovers which is excellent cause I’ll be eating them again today and hubby will have them too. Btw, don’t be afraid to substitute if you don’t have a particular ingredient…I was able to get collards last week from the farmers market but romaine or green leaf lettuce would work too. I’m also going to grate some radish for tonight’s version since hubby and i will get to eat together and he doesn’t like beets. Also, since their recipe isn’t posted online, I’m just sharing what I did – which was too much for a single serving…I don’t want to violate any copy-write laws or anything.
savory wraps with miso sauce:
collard greens (for the wraps…I used 3)
1/2 an avocado sliced or diced
1 beet grated
2 large yellow carrots grated (totally optional…I had them so I used them)
3 small to medium orange carrots grated
A handful of sprouts (I used broccoli sprouts)
2 Tbs of chickpea miso (here is the brand I use…I was able to get it from the refrigerated section of my local health food store…whole foods carries it too)
1 inch of freshly grated ginger
1 Tbs apple cider vinegar
1 green onion, finely chopped
Juice of about 1/2 an orange (just squeezed it with my hand…just enough to thin out the sauce-can use other citrus if desired)
I mixed all the ingredients in a small bowl with a fork
The sauce can be used as a salad dressing if it is thinned out even more using extra ACV or the citrus of your choosing
I laid out the collard leaf, broke off the extra stem (and fed it to my pup Layla who loves crunchy greens), put some grated beet down the length of the leaf, topped it with both of the grated carrots and then the sprouts with the avocado on top…I then drizzled about 2 tsp of the delicious miso sauce and rolled up my wrap. I enjoyed every single bite!
I’m seriously loving all of the new foods I get to eat! I don’t at all feel deprived by not having milk chocolate or steak and chicken…I might feel differently at summer BBQ’s but at the moment, all is well.