Day 16 - Adjustments

One of the main goals of this program is to incorporate more fresh food into ones diet. This is something that I already do naturally but since there is always room for improvement, I am going to try and make some changes. First, I will try to shop less but more often, I am usually racing against the shelf life of my produce to cook it. Also, I will be integrating more sustainable fish and organic white meat into my diet. I eat mostly vegetarian but have found that a lot of these meals tend to be on the heavier side and end up making me feel sluggish, and with being light-headed during yoga, I’m thinking the extra protein might be a good thing. So if I cannot continue to lead a meat-free life I will do my best to be responsible about where it comes from.

This all occurred to me while I was shopping at Bi-Rite on Friday. I was stimulated by their fresh produce, fabulous cheese and grass-fed, massaged, happy cows. I realized that going to the market is a blissful, almost meditative experience that inspires me to make beautiful food at home. I am hoping to be able to thrive through this experience more often.

During this particular trip, I was inspired by the summer corn and avocados. Avocados are technically a no-no for my dosha because of their heavy properties but it's still a better indulgence than cheese. About 75% of an avocado's calories come from fat, most of which is monounsaturated fat. Avocados also have 60% more potassium than bananas, are rich in B vitamins, as well as vitamin E and vitamin K, and they have the highest fiber content of any fruit. I was never a fan until moving to California; now they are one of my favorite foods.

Avocado Salad
3 avocados, cubed
1 head of raddichio, sliced into ribbons
2 corn cobs, boil first then slice off the kernels
1 lime, juiced
1 poblano pepper, diced

Toss all ingredients together in a bowl and serve with corn chips or tortillas. It tastes incredibly fresh!