No more honey and almonds....

This photograph is a collage of the changes I made to accommodate my new style of eating.  My daughter is the happy recipient of the Rightlight shakes because they have whey protein.   

I should have expected it, I have developed an allergy to 2 ingredients that go into my raw bars.  Honey and almonds.  So, I am going to substitute them in the bars with agave syrup and peanut butter, I will also need to add something else and I am thinking chia seeds or flax seeds.  Hopefully they turn out well.

I needed to make some adjustments in my menu anyway.  I just got too comfortable because I had regulars that I could prepare ahead of time and not think about my food at all.  It is way to early in this adventure for that to happen.  So here is my new plan.  I am searching for 3 or 4 more raw protein bar recipes.  I will rotate them every 3 days so I do not develop allergies and then  I will work my old protein bars back into rotation in 3 months.

My good news is...I have reduced my waist by 3" of nasty inflammation from changing the way I eat!  That is over an inch a month.  That is my motivation to work through this new obstacle.

At the beginning of my hlc (healthy lifestyle change), I was not too interested in macrobiotic eating.  I knew however, that it was a key to gastrointestinal healing.  After 2 months of good, healthy food I am ready to take the plunge. The miso soup looks refreshing and clean.  Miso soup is also listed as a breakfast food because it is easily digested and keeps blood sugar levels balanced.

Miso Soup

1 3 inch wakame seaweed strip

1 tbsp miso paste

1 handful of watercress finely chopped

2 Chinese cabbage leaves, finely chopped

2 sheets nori seaweed, cut into fine strips

1/2 tsp grated ginger

Presoak the wakame strip in a bowl for 2 minutes.

Bring 4 cups of water to a boil in a pan and reduce 

to simmer.

Add the wakame strip and simmer 3 minutes.

Put the miso paste into a cup and dilute with 2 tbsp. cold water

Add the miso mixture to the pan, stir, and simmer for 1 minute.

Add the watercress and Chinese cabbage leaves and turn of the heat.

Serve with strips of nori.

Add a pinch of grated ginger.

(Simon G. Brown, Modern Day Macrobiotics )

This will be one new recipe this week, I may add some vegetables to it too. 

Banana Bread Energy Bars

2 small bananas

1 cup Popped Amaranth

1 1/2 cup soaked dried dates

1 cup walnuts

1/2 cup ground sesame seeds  allergy substitute 1/2 cup chia seeds

1 1/3 tsp cinnamon

1 tsp nutmeg

Sea salt to taste

Makes approx. 24 1 3/4 oz bars
Brendan Brazier (Thrive)