As of late, I've been gravitating towards raw foods. More specifically, I've been inhaling fruit like it's no one's business. Even when J makes a cooked meal that smells delicious, I've had little to no desire to eat it. I'm not sure what brought on this change, but I am reaping the benefits. My tired moments are more spaced out which means I can do more without worrying if I'll become exhausted in the middle of whatever I'm doing or wherever I am. The fruit also gives me a jolt of energy in between my tired moments which again means I can do more in a day. And, I've been sleeping better which increases my energy during the day which enables me to – yes, again – do more!
The simplicity of eating fruit is just what I need. Grabbing a bunch of bananas or a bag of grapes instead of an elaborate raw meal or cooked meal clears space in both body and mind. For my body, I am minimizing the energy expenditure for digestion, thus enabling further space to heal. My mind has been on overload lately, and I want to resolve that. Normally, it is preparing food that brings me a sense of calm, but feel like I want to be present in the stillness around me. Giving my mind a break from creative food preparations (as magical as that process is!) gives me space to work through mental blocks that are troubling me.
After a lull in juicing, I'm back to doing it everyday. In combination with the high fruit intake, the juicing feels great. I'm maxing out the food budget with so much fruit and all the produce needed to juice, but I have some ideas to alleviate that issue. I don't want to stop doing what my body needs because of money. I only want to change if I feel my body needs a change. That's not a luxury that I always have, but I want to make it happen if possible.
This deep-red velvety soup was created on the perfect warm fall afternoon. This is a quick recipe with a fancy twist. It satisfied the need for me to create, but didn't distract me from my healing mindset. I ate it for lunch in my sunshiny yard in full appreciation for the waning warmth of the summer sun. Tucker entertained himself nearby, watching the birds in the bushes and digging his nose in the dirt like a piglet.
Tropical Cherry Mambo
1 1/2 cups fresh pineapple
1/2 cup frozen cherries
1/2 cup frozen mango
1 cup green leaf lettuce
3 drops of medicine flower vanilla flavoring (or ¼ tsp of extract)
1 stalk of celery, minced
1 small mango, chopped (about 1/2- 3/4 c)
dash of cinnamon
dash of ginger
-Blend pineapple, cherries, frozen mango, lettuce, and vanilla until smooth.
-Place in a bowl and top with diced celery and fresh mango.
-Garnish with a few sprinkles of cinnamon and ginger.