Diet, Dessert and Dogs

*Or, a Tale of Two Rickis

*Or, How About a Dickens Reference Other Than A Christmas Carol for a Change?

["Happy New Year, Mum!  A saner approach to 2012 sounds good to me, too.  Oh, and kudos on that atypical Dickens reference!"]

Happy 2012, everyone! Hope you all had a great time ringing in the new year.  I’m incredibly excited to see what 2012 will bring! But before we get to that. . . .  [Warning: long post ahead. Hopefully, it will still be 2012 by the time we're finished. To skip to the giveaway info, just go to the last section of this entry.]

I had actually intended this post to be part of Cheryl’s December Sanity Challenge, her blog event that exhorted us to “post on what you plan to do to make your holidays sane, happy and healthy.”  (First pledge for 2012:  get things done on time.). Clearly, I’m a little behind the curve on this one (sorry, Cheryl!).  Well, since the holiday festivities have already passed and I haven’t quite achieved that elusive sanity as yet, I thought this would be as good a time as any to take stock of the past year, reflect on what worked or what didn’t, and formulate a plan to help increase the sanity quotient throughout the upcoming 365 days. 

[A favorite means of increasing calcium in the diet: Raw Fig & Cherry Bars.]

I. The Best of Times: What Worked in 2011:

The Great Osteopenia Reversal of 2011.

One of my proudest health victories in 2011 was reversing the previous year’s diagnosis of near-osteoporosis (with a T-score of -2.2, I landed at the top of the “osteopenia” spectrum).  Although my (allopathic) family doctor assured me that there was no way to reverse osteopenia and warned that I would need to start taking prescription drugs to avert disaster, I convinced her to let me try a holistic approach for a year.  My recent bone density test indicated that my numbers improved dramatically–up to -1.3–which means less than a 10% chance of fracture after a fall! Yippee!

Many of you asked how I did it.  While I’m loath to provide specific details about supplements because (a) each of us is an individual, and should, therefore, acquire an individualized program from a certified health care provider; and (b) I am not qualified to provide this type of information to anyone else–this is my personal story only–I am happy to share what I did because it worked for me.  However, I can’t stress enough that this is the plan I followed, but it may not work for you.  Please contact your own health care provider before embarking on any kind of bone-building regimen, or any health-promoting regimen, period.  

My year-long plan (which I’m still following, for the time being) involved increasing bone-building minerals and foods in my diet, and boosting the amount of weight-bearing exercise.  Here’s what I did:

[image source]

Supplements:

Based on my naturopath’s plan for me, I took all these daily supplements in addition to my other regular supplements (such as probiotics, Omega 3s, CoQ10, B12 and whatever else I’m on for candida and general health):

• Calcium
• Magnesium
• Strontium
• Vitamin K2
• Vitamin D3

[One of my all-time top-rated bean-based recipes: Egyptian Fava Bean Breakfast]

Food:

Apart from my “regular” diet (lots of veggies and fruits, nuts and seeds, soy about once every 2 weeks, whole gluten-free grains, and a daily slurry of one teaspoon/5 ml spirulina (or other green food) combined with some almond, rice or soy milk and a tablespoon of ground flax seeds and chia seeds every single morning), I added a few more foods. Although I had been consuming a good amount of leafy greens (I adore kale and pretty much love all green leafys), I decided to amp up the green quotient nonetheless. I ate 2 servings of leafy greens at least 4 times a week, with a minimum of one serving on the other days.

[Crunchy, fresh, delicious way to get those greens.]

I also increased my intake of beans and legumes, which offer a great array of minerals necessary for a healthy bone matrix.  Seaweed contains a similarly broad range of nutrients, so I attempted to increase my intake of those as well.  I ended up eating beans and legumes 5-6 times a week, with seaweeds (such as nori sheets, arame, wakame, etc.) just under once a week.  My goal this year is to augment that amount as well.

Exercise:

Again, this past year was about building on established routines.  (And please note, I am by NO MEANS what I’d call a “fitness buff”; exercise to me is mostly necessity, never something I love doing.  I’m definitely moderate in my approach and don’t really care whether or not I build muscle as long as I’m within a healthy range.)

My pattern before 2011 had been to walk every day (30-40 minutes with The Girls, with an additional short walk on the treadmill most days) and to use weights 3-4 times a week.  I determined to increase my walking time by at least 30 minutes a day and amp up my weight-based workouts to every second day (ie, 4 times a week), adding in a few muscle groups I hadn’t been targeting specifically with weights before that (such as the abductors and adductors).  Overall, I ended up walking about 70 minutes total each day, and used the weight machines at my local gym daily, alternating between upper and lower body, six days a week.

[Chocolate Bean Butter. . . who knew?]

I certainly understand that an hour’s walk each day may seem a tad much for some folks. . . at least, those who don’t own dogs.  As for the alimentary changes, it’s not as difficult as you’d imagine to incorporate more greens and legumes: smoothies and salads are two obvious ways; I also tend to add chopped greens to soups and stews without thinking these days.  As for beans, there are endless recipes to incorporate more of them in one’s diet.  All it takes is a little determination, and remembering to include them in your menus!

Candida Update: Symptoms Holding Steady in 2011.

March of this year will mark 3 years since I began the ACD (holy jeepers! That’s 36 months.  156 weeks. Three seasons of American Idol. . . all without sugar or mold!).  After some great progress in 2010, my symptoms continued to hold steady in 2011, spurring a shift from Stage 2 to Stage 3 (and even some maintenance) foods in 2011. 

[Yes, you can eat this Chocolate Whoopee Pie in Stage 3 of the ACD!]

At this point, I’ve grown fairly accustomed to eating this way, and have managed to welcome back a few previously eschewed ingredients into my diet, such as the occasional drizzle of vinegar (if I’m in a restaurant and the dressing contains regular vinegar, I no longer ask them to serve the salad without) or apple cider vinegar (either permitted or not, depending on which version of the diet you follow); the occasional sweeter or dried fruit, particularly if I’m eating at a raw food restaurant; and low glycemic sweeteners other than stevia (coconut sugar, coconut nectar, agave).  If I’m moderate in my intake of these newer foods, they pose no problems and there are no symptom flare-ups.  I can live with that.

II. The Worst of Times: What Didn’t Work, and Where I’m Going this Year

Weight Loss: Not Holding Steady in 2011.

If you’ve been a DDD reader since I first embarked on the ACD in March, 2009, you’ll recall that I lost a considerable amount of weight on the regimen, without a single day of “dieting.”  Still, as someone who strives to be an “intuitive” eater, I’ve come to believe that intuition, shall we say, is not my forte.

["Mum, it's easy to be an intuitive eater! Just do what I do: eat anything that isn't moving--and that includes Elsie's ear!"]

Let me be clear: I haven’t veered at all from what is permitted on the diet. Nevertheless, I’ve seen my weight creep slowly back up as the past year unfolded.

Sure, the foods I consume are über-healthy and my diet would be considered draconian by the standards of many; but for me, one extra (sugar-free, gluten-free, ACD-friendly) cookie can easily morph into four cookies; in true Libra fashion, I tend to vacillate between feast and famine (figuratively speaking, of course, having never approached true famine in my life).

Recently I came across a fascinating article about why those of us who’ve lost (and gained, and lost, and gained, and lost) considerable amounts of weight find it so excruciatingly difficult to permanently inhabit the  realm of “slim.”

According to a study undertaken at Columbia University in New York, the cellular makeup and chemistry of formerly zaftig bodies have been permanently changed, so that former dieters ”showed a bigger response in the parts of the brain associated with reward and a lower response in the areas associated with control. This suggests that the body, in order to get back to its pre-diet weight, induces cravings by making the person feel more excited about food and giving him or her less willpower to resist a high-calorie treat.”  At the same time, “After you’ve lost weight, your brain has a greater emotional response to food,” [the study's author] says. “You want it more, but the areas of the brain involved in restraint are less active.”

As someone who experiences this biochemical Catch-22 fairly frequently, it makes total sense to me that, once a dieter has achieved a desired weight, s/he will thereafter crave food more than a naturally slim person–while simultaneously possessing less willpower to limit the food eaten. The upshot, then, as David Kessler instructs us in The End of Overeating, is to be vigilant about planning and organizing what one will eat in order to steer clear of ”trigger” foods. Which leads me to. . . .

III. The Outlook for 2012:  A Cleanse, Multiple Giveaways, and Other Events: 

Detox–and Giveaway!

I’m kicking off the year with a whole-foods cleanse that will serve not only to further stymie the remaining dregs of candida in my system, but also reset my sweets cravings to a level somewhat below an elephant’s trumpet, which is where they’ve been residing lately.  As those of you who’ve ditched sugar in the past undoubtedly know, once you eliminate the sweet stuff for long enough, the constant desire to seek it out abates as well.  For me, that shift took a little longer than the norm (sugar cravings usually disappear within 10 days or so of cutting out sugar; in my case, they held their grip until somewhere around the six-month point on the ACD).  [NOTE: while this is NOT specifically a sugar detox (that one, which I'll be offering with Andrea Nakayama, is coming up in March!),  as a general, all-purpose healthy-eating plan, it will of course help to detox sugar--as well as other toxins in the body.]

There’s be nothing extreme about this detox, which is being offered online by my nutritionista friend Meghan Telpner: there are no special pills or potions–just real, whole, healthy foods that will help to chase away the ghosts of Christmas (and the rest of the year) past (okay, so I couldn’t resist that Christmas Carol reference, after all).

And guess what? For those who’d like to play along, Meghan is offering a free spot in the 16-day detox, which begins on January 6th.  You’ll get an ebook filled with information and recipes, online coaching, a group tweetchat, live videos and more (check out all the details here). I’m going to be following along as well, so keep an eye out for more raw recipes on the blog!

To enter the giveaway, simply leave a comment on this post telling me why you’d like to participate. The contest is open until NOON my time this Thursday, January 5th. I’ll announce a winner in my Wellness Weekend post on Thursday evening (January 5th), leaving plenty of time for you to receive your materials and join in the pre-cleanse conference call Friday at 4:00 PM.

[Full disclosure: I received a free spot in the detox in exchange for holding this giveaway. I was not required to say anything positive about the cleanse in this post--or anything at all, actually. I'm endorsing it based on the materials in the cleanse and my knowledge of Meghan's approach to healthy eating.]

The Balanced Platter Launches!

Yesterday marked the launch of The Balanced Platter, the new website founded by Amy of Simply Sugar and Gluten Free and Maggie of She Let Them Eat Cake. TBP promises to be your “one-stop site for balanced, healthy gluten-free living. . . . .we’ll help you navigate the gluten-free, whole foods lifestyle. You’ll also learn easy and effective ways to give yourself and your family wholesome, allergy friendly food and tips for bringing balance to your life through food and lifestyle.”  Well, how great does that sound?!  They’re kicking off the site with a month-long event called “Balanced, Healthy and Gluten-Free,” with daily posts and a giveaway.  Check their site for more info.

I’m thrilled to share that I’ll be one of the regular contributors to The Balanced Platter.  Visit again tomorrow to see my first post!

I’ll share events in the days to come, but I think this post is already quite long enough, thank you! (In fact, it may just have taken first place as ”Longest Post of 2012″–yes, I know that already).  ;)  I’ll be taking one more glance backward with my next recipe (from our 2011 Christmas dinner) before springing full force into the new year.

Yep, I’d say there are definitely some Great Expectations ahead! (oops, there I go again. . . groan).

Last Year at this Time: High Protein, No-Bake Snackin’ Orbs (gluten free;  ACDall stages)

Two Years Ago: My Mother’s Marble Cake (not gluten free; ACD maintenance only)

Three Years Ago: Peas in a Creamy Curry Sauce and Chickpea Pancakes (gluten free;ACD all stages if stevia is used instead of Sucanat)

Four Years Ago: Pear and Ginger Mini-Loaves or Muffins (not gluten free; ACD maintenance only)

© Ricki Heller, Diet, Dessert and Dogs

[A plate of detox-friendly cookies! In the background, the ailing azalea plant my cousin gave me. Any advice on how to keep it alive?]

Are you a fan of granola?  For most of us, the mix of (usually) oats, nuts, seeds and raisins or dates is very alluring.  I must admit, however, that I first ate granola in my 20s, and then only for a few weeks before eschewing it entirely until my 40s.  Why, you may ask?  Well, let me answer by telling you a story (because you know that I will, right?).

As a child, I couldn’t really tolerate the taste of nuts. Which was weird, since pretty much everyone else in my family seemed to love them; my Uncle S , for one, consumed dry roasted peanuts almost incessantly (though I must admit I never counted peanuts as “nuts”; not because I was a child prodigy who instinctively understood that “legumes aren’t nuts”; no, it was just that I never associated the sweet, tan unguent that I slathered on toast or saltines–so far removed in appearance, taste and texture from their original form–with the dry pods that my uncle popped in his mouth all day).

My mother, too, loved nuts of all kinds. Every Christmas, between the shortbread cookies, the pecan bars, the sugar cookies, the double chocolate brownies and the coffee cakes, she baked a huge batch of what she called “Frozen Nut Cookies.”  What was considered “frozen” about them I have no idea, as the mixed dough was never placed anywhere near the freezer, nor were any of the ingredients previously chilled.   The recipe called for a pound (454 grams) of ground walnuts, an entire jar of maraschino cherries (including the syrupy, sugary “juice”), and lots–lots–of butter. Every year, I scarfed a few of the cookies, hoping they’d convert me into a nut-lover, but really the only part I enjoyed was the chopped maraschinos. (In retrospect, I realize that what I really enjoyed was actually the sugar in the chopped maraschinos).

Then, during my late teens and early 20s while living in a university residence, I finally began to eat nuts in certain foods and actually enjoy them.  That is, until what I now refer to as “The Granola Trauma,” an incident that’s gone down in the annals of Ricki lore. My room mate and I had acquired the habit of buying the large plastic bags of “No Name” granola to snack on (or eat as a meal) during the semester (when we weren’t inhaling birthday cake, that is).  One evening as we sat cross-legged on opposite sides of the army-style cot, each totally totally engrossed in studying for our next final and entirely oblivious as our spoons repeatedly dipped into the bag with the cheery yellow stripe and then directly into our mouths, the GT occurred.  Let me explain what happened by relating this common children’s riddle:

Q. What’s worse than finding a worm in your apple granola?

A:  Finding half a worm.

‘Nuff said.

As you can guess, I wasn’t too keen on eating granola for a while. . . like, for a couple of decades. The nuts were just collateral damage.

It wasn’t until my 30s and the advent of the ACD that I really began to appreciate almonds, pecans, hazelnuts, walnuts and the like again (of course, meeting the HH during those days also helped, since he’s one nut that everyone’s just gotta love. But you saw that coming, of course.).

By the time I created my first cookbook, Sweet Freedom, I was consuming (homemade) granola again and even had a favorite recipe to share on the blog.  I decided I wanted to include my own version of a granola cookie in the book, and came up with Seed Jumble Cookies.  The Seed Jumbles were always a hit with my friends and their children (whether or not they could eat nuts–the cookie is nut-free).  This recipe is a healthier, gluten-free version of those.

I actually created this recipe in anticipation of this week’s Sweet Victory detox program that begins on Saturday (and today is the last day to register at the early bird discount price!).  The program is designed to help participants eschew sugar from their lives and get a grip on those gnawing sugar cravings (a feeling about which I know all too well).  I’m also participating in the program, which was designed by holistic health coach Andrea Nakayama to provide crucial information about the nature of sugar addiction, brain chemistry, how to deal with cravings, and more. I wanted to be sure that everyone’s sweet tooth was satisfied with healthy, delicious desserts for the two weeks. Believe it or not, this is the kind of recipe you can eat while detoxing from sugar!

Although I’ve already removed refined sugars from my own diet, I’m going through the program to learn more about why my brain keeps asking for sugar anyway–and what to do about it.  But it’s really for anyone at any stage who wants to beat the sugar demon ).

These cookies combine coconut sugar with fresh pear purée and a bit of stevia to achieve a perfect level of sweetness and cookie-like texture.  The seeds and SunWarrior powder add enough protein and fiber to offset any rise in blood sugar and prevent a spike that will send you toward the sugar bowl.  I was able to eat two cookies and stop there (though the HH enjoyed these so much he actually ate 3, and told me, “These taste like real cookies”!).  In fact, they’re healthy enough that I would feel fine eating a couple for breakfast–just the way  I might eat a bowl of granola (just please, not the no-name kind).

I’m submitting this recipe to Diane’s Real Food Weekly  and Mis Pensamientos’ vegan Clean Eating event.

Last Year at this Time: Salad Days (3): Crazy Simple Raw Kale Salad (ACD Stage 1 and beyond)

Two Years Ago: Confetti Quinoa-Wild Rice Salad (ACD stage 1 and beyond)

Three Years Ago: Mrs. K’s Date Cake (not gluten free; ACD maintenance only)

© Diet, Dessert and Dogs

Some Personal Sharing: My Detox Experience on the ACD

Recently, a few readers have asked me to detail a bit more about my own experience on the ACD.  While I’ve written quite extensively about the diet itself, how difficult it was to follow in the beginning, and where to find information, I haven’t written very much about my own physical symptoms, reactions to the diet, or treatments. Partly, it’s because I can’t imagine that anyone would be interested.  Partly, it’s because I am actually a fairly private person, and I wasn’t all that comfortable sharing (I know, you’re thinking, But you tell us all about your arguments  discussions with the HH! And you tell us about how you and your pal Sterlin were total nerds in high school! And you tell us about your resentment of Rocker Guy (he of the black leather pants)–what do you MEAN, you’re a “fairly private person”–ha, ha, don’t make me laugh!). 

No, I haven’t forgotten the definition of “private”; it’s just that those events are all in the past, so I don’t feel particular bashfulness or emotional protectiveness of them any more.  The ACD, on the other hand, is very much with me in the present, and that feels a little. . . revealing.

When I thought about it for half a minute, I realized that, back at the beginning of the process, I would have been elated to find a post about someone else’s experience, just so I’d know I wasn’t alone (and that you can come out of it, intact, at the other end). And what if someone out there is going through the same thing? So, if this post can help even a single person, I’ll feel it was worth revealing (and let’s face it, it’s not as if I’m entering a wet T shirt contest or anything here). 

[Source] 

Part I: How to Detox–The Wrong Way

A while back on the Candida FAQ page, Megyn asked: “And are you taking any supplements? I was put on undecenoic acid. The first few days were okay, but then my intestines starting really hurting as well as some other “symptoms of die off”. . . . Is there a place where I can read more about your experiences with this?” 

When I was first diagnosed and put on the diet (back in January, 1999), there were at least 20 years (okay, more like 30) of the worst possible eating habits behind me.  Mine wasn’t simply a case of following the SAD (Standard American Diet), oh no; more like the S-SAD (Sub-Standard American Diet).  Case in point: throughout my undergraduate years living in residence, my weekend menu alternated between birthday cake (which my roomie and I bought from the local supermarket each Friday and would eat for breakfast, lunch and dinner) and raw chocolate chip cookie dough mix (which we ate the rest of the time). I kid you not.

[At my all-time heaviest weight, Summer 2008. No wonder I'm not really smiling.]

I had decided to go to the Naturopathic College’s clinic to see an Intern there (since her fee was much lower than that of a practising naturopath). In retrospect, I realize that was probably the worst possible way to approach a detox for the first time.  The overzealous, neophyte ND prescribed the strictest of diets along with the most potent herbal decoctions available, simultaneously neglecting to prepare me by either easing into dietary changes first or warning me in any way about ”die-off,” or a “detox reaction.”

I started detox on a Monday in February.  The following evening I had dinner plans with a good friend. “No problem,” he said, when I suggested we eat at the only vegan restaurant I knew at the time, where I could order plain brown rice with steamed veggies.  About halfway through the meal, I began to feel a bit queasy.  “Hmm. . . probably not the veggies,” I mused.  “I must be coming down with the flu.”  Within 15 minutes, I was shaking, sweating, feeling downright dizzy and just about ready to vomit. “Um, I think I need to get home,” I apologized, and my friend ushered me to my car.

I’m still not sure how I drove home that evening, concentrating with all my might on the lines on the road,barely visible between the curtain of snow that had begun to fall. I was determined to just make it home without swerving into the shoulder. My head began to pound, I began to see flashing lights (and not from the oncoming cars) and my body trembled from my shoulders down to my fingertips (which were gripping so tightly to the steering wheel that it took a moment to unfurl them at home).  Outside, the snow floated down in silent accumulation, and I was petrified I’d have an accident.

When I finally did get home, I so weak that the HH had to help me up the stairs; I have a vague recollection of him pulling off my boots and tucking me into bed, still fully clothed.  The next thing I remember, it was morning.  The HH brought me a glass of water and was reluctant to leave for work. By the time he returned, I was feeling better; the room had stopped spinning and the nausea was leaving. 

Was it a strange, 48-hour flu?  No. Was it something I ate? In a way, yes: I had experienced a severe–and unusual–detox reaction, also known as a healing crisis, also known as “die-off.”  Because of the sudden, harsh change in my diet combined with powerful herbal remedies, I had begun to detox too quickly; with all the accumulated toxins in my body suddenly ducking for cover and high-tailing it out of there, my system wasn’t able to cope–and I felt sick.  Really sick.

[What a difference 18 months makes: at my lowest post-ACD weight, February 2010--so much healthier!]

Part II: How to Detox–The Right Way

For most people, detox isn’t that dramatic.  They may feel slightly under the weather, or experience flu-like muscle weakness for a day or two; then it passes, and they feel incredible for the rest of the detox. In my case, because I had not been correctly prepared for the change in diet and the additional supplements, and because my body had built up so many awful toxins over so many years, it became a worst case scenario. That’s not how you want to do it.   

In fact, when I returned to the ACD again in 2009, my detox reaction was so minimal that I don’t even remember it today.  Of course, there had been much less time for toxins to build up (I’d been eating a whole foods, healthy, sugar-free and vegan diet for over 10 years by then, minus the four months I fell off the wagon).  And, more importantly, I eased myself into it properly, taking a week or two before I switched to the stricter ACD itself.  

Part III: I’m About to Do it All Again!

Even though I haven’t veered from the ACD since I started it, I’ve been feeling recently that it’s time to go through another detox. 

A while back, I wrote about the weight beginning to creep up once more.  And in recent months since my Dad’s heart attack, I’ve been experiencing a whole host of stressors that have triggered my sugar cravings.  Now, don’t worry–as I said, I haven’t actually eaten the Dreaded White Crystals Of Death, but I sure do crave sweets.  And it’s possible to overdo it, even if your cake, cookies, or chocolate are sweetened with coconut sugar, yacon, agave or stevia (trust me on this one).

[September, 2010, after 1-1/2 years on the ACD).]

So when Nutritionist and Holistic Health Counselor Andrea Nakayama asked if I’d like to work with her to create a sugar detox program, I jumped at the chance. As it turned out, Andrea and I had an instant rapport from that first telephone conversation and immediately decided to work together. Not only do I think Andrea is an amazing nutritionist–I mean, this woman really, really knows her stuff–she also exhibits the kind of personal empathy and professional integrity that I admire and to which I aspire.  And, she’s loads of fun, to boot!  Immediately, I had a selfish thought: “hey, I can work through the program myself while it’s being offered!”  And that, dear readeres, is exactly what I’m going to do. 

I’m truly thrilled to be part of Sweet Victory, a  two-week homestudy detox program. The course kicks off with a live teleseminar (also available as an audio file you can listen to at any time) and includes an array of course materials, recipes and–my favorite part–two weeks of online support from both of us, via message board! Andrea and I will both be available throughout the entire course to respond to your queries and comments, share experiences and offer feedback. And since I’ll be detoxing, too, I’ll be right there along with all of you!

To read more about the course and what’s involved, check the Sweet Victory page. 

I should note that Sweet Victory is not strictly an anti-candida detox; it’s actually for anyone looking to conquer sugar cravings and permanently change their relationship with sugar. I wish I had found something like this before I allowed my sugar addiction to become as bad as it did in 2008–ultimately, leading to my more serious problems with candida. Now that the candida is in check, it’s time to tackle those pesky cravings!

[Last month at my dad's 90th birthday party--time for a little refresher to clear out the cravings once more!]

In the next ACD update, I’ll talk about my candida symptoms and where things stand with them today.  

Have you ever undergone a detox? How long was it? What was the experience like for you?   

Last Year at this Time: Grilled Vegetable Salad with Fresh Tarragon Dressing (ACD all stages)

Two Years Ago: Fresh and Spicy Cilantro Sauce (ACD all stages)

Three Years Ago: Zucchini and Pineapple Mini Loaves (not GF; ACD maintenance only)

© Diet, Dessert and Dogs

[Whipped "buttercream" variation. Go ahead. . . lick the beaters.]

When we were kids, my sisters and I used to crowd round my mother every time she baked something (coffee cake, chocolate chip cookies, cheesecake, or her legendary chiffon cake) just so we could vie for who’d get to lick the beaters, or bowl, or spoon (this was before the days of, “eggs carry salmonella” and “never share a spoon with your sister” and “kids aren’t allowed near the electric beaters,” of course).

At those times when she also frosted the cake–if she were making a layer cake for guests, say, or a custom cake for one of our birthdays–the competition turned a little more fierce.  Frosting-laden beaters or icing from the bowl were the real prizes.  And when it was finally my birthday and I got to choose whichever piece of cake I wanted, I always selected the corner slice, since it contained the largest percentage of icing roses (because, really, that was the real reason I was eating the cake in the first place).

Around the time we began to bake our own cakes (when I was about seven or eight), the CFO and I quickly figured out that it wasn’t necessary to mix up a batter, bake it, cool it and frost it just so that we could get our icing fix; we started mixing up icing on its own,  in soup bowls (my mother, who was at work and never got home before dinnertime, had no idea about our little habit, of course).

[Fudgy variation, piped onto grain free chocolate cupcakes.]

Even throughout my twenties and thirties when I had my own apartment in the city, I continued to feed my habit and would get my frosting fix on a regular basis. Ironically, at that time, I appeared outwardly healthy and slim, yet unknowingly feeding the latent spores in my system (doesn’t that sound incredibly sci-fi? Ooooh, creepy!).  How could I have known that I was actually nurturing candida through my addiction?

When I first made today’s recipe, I was at first reminded of the frosting of my youth.  True, feasting on frosting may not compare with shooting heroin, or snorting cocaine, or gambling compulsively, but it is an addiction nonetheless.  I had completely forgotten about the old habit, burning it from my memory the way Bette Davis burns off her fingerprints so she can impersonate her twin sister in Dead Ringer .  Around a dozen years ago, I had stopped cold turkey (cold ganache?) when the candida made itself known through a cluster of severe, chronic symptoms that all appeared within a few weeks of each other.

[As a filling in whoopie pies.]

Totally unlike the icing of my youth, however, today’s recipe (a) has no refined sugar; (b) is low on the glycemic index; (c) contains a vegetable, for goodness’ sake!; and (d) is anti-candida friendly (if you’re in the later stages of the diet, as I am now).  And guess what?  Even though I assumed I’d want to eat it all, I discovered–miraculously–that this frosting doesn’t trigger the desire to consume the entire bowlful, even if I indulge my inner child and lick the beaters.  It’s so full of nutrient density that I wasn’t able to eat more than a couple spoonfuls (no, seriously).

I spread some of this “buttercream” on the grain-free mini cupcakes from Kelly’s Divine Vegan Chocolate Cake recipe (have you entered the giveaway yet to win her book??) and later used it as the filling in my own Chocolate Whoopie Pies–my very first whoopee pie, ever!  The HH sampled a whoopee pie and declared, “These taste just like regular baked goods.”  Whoo hoo!

It feels great to know that I’ve kicked the frosting habit–well, even though I may have started a new frosting habit.  This time, it’s a habit I’m happy to share.

[Freshly mixed, in its fudgy incarnation.]

Last Year at this Time: Faux Pepperoni

Two Years Ago: Spiked Sweet Potato Truffles or Truffle Cups (not GF; ACD maintenance only; variation for Sweet Potato Frosting)

Three Years Ago: My Mother’s Potato-Corn Chowder

Grrrr! This beast will gorge itself on just about anything! [Source]

The Ugly: The Monster Returns

Here it is, 2011, and it’s already time for a confession (don’t worry, it doesn’t involve criminal activity). Once again, it appears the dreaded beast has reared its ugly little head.  If you’ve been reading my blog for any time at all, you likely already know that I’ve been dealing with “the beast that is yeast” (ie, candida) since around December, 2008 (and following the anti candida diet, or ACD, since March 2009).   And while candida is, indeed, beastly, it’s not the particular monster to which I’m referring. No, the beast I mention here is one with which I’ve struggled my whole life: the Binge Monster.

I’ve both been wanting to write about this issue and also avoiding it for a few weeks now. You see, over the past couple of months or so, after more than a year watching the numbers on my scale move steadily in a downward direction, they have once again begun to creep up–five pounds up, at last count.  And while my weight has fluctuated by one or two pounds quite often over the last year, with a couple of days of “clean” and “green” eating, it tends to stabilize again. 

But not this time. 

Five pounds is real.  Five pounds is substantial. Five pounds is a button on your shirt that’s now too tight.  It’s one more hole on your belt (which, up until four months ago, you couldn’t wear at all).  It’s a little less definition under your cheekbones, a bit more girth around the middle, a pinch around the elastic of your underwear.  Five pounds is half a dress size. Like Glenn Close in Fatal Attraction, the scale seems to admonish you: ”I will not be ignored,” it screams, tacitly threatening the established routine.  

I worried about posting this on the blog because I didn’t want to disappoint so many readers who’ve followed my progress up until now.  After all the accolades, all the encouragement, I was mortified to have to admit that old habits have wormed their way back into my life (and let me be clear on this:  I have not veered from the diet.  Not a grain of white sugar or refined flour or mushrooms or alcohol or other forbidden foods have passed my lips; I am still eating ACD-friendly foods, and my candida symptoms, overall, miraculously still continue to improve. It’s just that the re-introduction of certain ingredients and foods—like flours, cocoa and baked goods–have generated more desserts hanging around the house, which led to eating more desserts, which led to. . . five pounds). 

Would my readers see this slip up as a failure (as I did)?  Would they think less of me?  How could I let them down after all this time?  How could I let myself down?

[It may be ACD-friendly, but too much of a good thing is still too much.]

The Bad: How Old Habits Are Revived

When I first began the anti-candida diet 22 months ago, I felt so ill and was so desperate that, honestly, I would have followed any regimen that could help alleviate the symptoms (the worst of which was an angry, painful and constantly itchy rash across my chest and most of my torso). 

At first, I put no restrictions on how much I ate. The diet was easy: my old nemesis, the Binge Beast, lurked in the shadows but never dared venture into the light. The notion of bingeing simply wasn’t in the realm of possibility back then (seriously, who binges on zucchini or broccoli?). Even when I experienced a fleeting desire to “cheat” on the diet and eat something with sugar or gluten, the lingering raw, pink rash was enough to dissuade me.  Like a photographic afterimage or the barely discernible outline of a house blown away in a hurricane, that pale, freshly scarred skin was a visible reminder of why I needed to persist.

But then I began to feel better.  Baking, and desserts (of a sort) and chocolate returned to my life.  Sure, they were ACD-friendly, but they still triggered that buried, recidivist impulse when I ate a chocolate cookie, a piece of brownie, a bowl of ice cream.  And before I knew it, I was eating not one, not two, but four brownies at a time.

For most people, sugar cravings are supposedly eradicated after 5-10 days on the ACD, but that has never been the case with me.  Instead, my cravings continue to cling more ferociously than the toddler at Mama’s knee on the first day of school. One day, I suppose, I’ll get used to it.

As with other addictions, the binge mechanism requires a constant ratcheting up of the stimulus–in this case, certain foods–before satiation is reached.  You may be pumping food in at one end, but your stomach doesn’t register it the way a “normal” digestive system would.  And so, someone who binges is able to consume perhaps twice as much–three times?–as a healthy eater before the “fullness” switch is flicked.  And even then, it sometimes takes nausea for the breaker to finally trip, the “overload” signal to get through.

[source]

I already knew that the feedback mechanism, in those of us who binge, is damaged.  It’s like filling a bucket with an old leaky hose: for the bucket to be filled, you’d have to turn the faucet on full blast, expending more and more water with more and more waste that never reaches the target, until the container is finally replete.  In the same way, my own fullness circuits require more and more alimentary input to finally register “enough.” But how does one fix this damaged circuitry? 

Geneen Roth advises us to honor the true source of the hunger–be it physical, psychological or emotional. Each time you listen to these messages, it’s like fixing one tiny leak, filling the hole that allows the nourishing foods to escape without your notice.  Eventually, the sequence is completely restored to its original condition, and your body and mind both register the full impact of the food you eat.  I know I was waylaid from that journey over the holidays–it’s so easy to become sidetracked by old habits. I am still waiting for that day when I am effortlessly aware of my body’s signals and, like the HH, can pass up even one last pea on the plate because “I’ve had enough.” 

Bingers never have enough.

In her latest book, Women Food and God, Geneen Roth talks about emotional (or compulsive) eating with the same accessibility, insight and sagacity as always.  And food, she points out, is a fallback position when we seek nurturing.  She writes:

The bottom line, whether you weigh 340 pounds or 150 pounds, is that when you eat when you are not hungry, you are using food as a drug, grappling with boredom or illness or loss or grief or emptiness or loneliness or rejection. Food is only the middleman, the means to the end. Of altering your emotions. Of making yourself numb. Of creating a secondary problem when the original problem becomes too uncomfortable.

After 22 months (and before this latest turn of events), it appeared that both my health and my weight had more or less stabilized, yet I found myself still dissatisfied.  Yes, my health has vastly improved, but I’m still not 100% better. I had grown tired of writing “no progress” or “status quo” on my Progress Tracker page. 

Is it because my recovery has plateaued and I’m bored?  Is it because my health is not where I’d like it to be, my symptoms (albeit drastically reduced) still lingering? Is it because, despite major strides with candida, other health issues persist, and I’m simply frustrated?  Is it because The Ellen Show hasn’t called me yet?

[source]

When I think of the progress I’ve made, I can’t help but notice there’s a little voice in the back of my head,the child’s voice that begins to whine, “Twenty-two months, and still not all better?”  Sure, there are many worse things than a candida rash that just won’t disappear, and I am thankful my illness is no more serious than this.  But the part of me that connects to that little voice still wonders, ”why can’t you just disappear already?  When will you leave me alone and let me live my life without having to think about you every. single. day?  When will I be able to return to my old life?”

The answer, I now realize, is perhaps, “never.” I can’t return to my “old life.”  And then, rather than accept that this diet will likely be my new, and perhaps permanent, way of life, there comes the whining toddler again, pouting and complaining, ”Well, if I can’t eat what I really want–sugar and chocolate and frosting and layer cake and fudge–well, then, when I concoct something that’s at least moderately tasty, I will eat more than I should–heck, I’ll eat it all–because I need something that’s at least a little bit sweet in my life.”

Do I capitulate and repeat old behaviors, because that’s the easiest, the most comfortable plan of action? Or is there another solution?

The Good: Renewed Commitment and Determination

When it comes to matters of karma and fate and previous lives, the HH is more of a devotee than I; yet I do believe that events, circumstances, people and personal issues come into our lives for a reason.  In this case, I was delivered a mini-epiphany by none other than Nietzsche himself, in the form of a book written by author and psychiatrist Irvin Yalom. 

In discussing a patient who relapsed and manifested psychological problems that had already been vanquished years before, Yalom cites the great philosopher, who theorized: ”when we are tired, we are attacked by ideas we conquered long ago.”  In other words, we regress to earlier behaviors after trauma or too much stress or overwork.  Well, that made total sense to me: over the past two years, I’ve made huge strides in the battle of the binge and combating candida. Slowly, but certainly, I’m beginning to tap into what my body craves as compared to what my psyche craves. But when one’s reaction to chocolate harks back more than 45 years, a mere 22 month-timespan on an anti-candida diet isn’t enough, on its own, to vanquish that impulse. 

[This may offer some comfort, but it's only ephemeral.]

But more food is not the solution.

Well, duh.  Of course food isn’t the solution.  Food is never the solution, unless you’re the lone survivor on a desert island with no chance of rescue, like Tom Hanks in Castaway.  Rather than abandon the ACD, I’ve decided to recommit with renewed vigor; a renewal of our vows, so to speak.  For a while, at least, I’ll be stepping back to an earlier stage of the diet that removes some of the foods I’ve recently re-introduced (such as chocolate or agave nectar–sniff, boo hoo).  I’ll begin a candida-focused cleanse and return to some of the best principles of the NAG diet.

I recently read through a copy of Meghan Telpner’s latest ebook, 21 Days to Health, and found it a great refresher course for me: these are all steps I’ve either taken before or still maintain, but having them written out in logical succession will be a wonderful motivator as I work through this renewed challenge. Rather than extend an already too-long post even more, I’ll save the details about what, exactly, I’ll be eating (and not eating) for another time.  (I plan to post an entire “ACD Diet” page in the next month or so.)

[source]

I hope you’ll continue to stick around for the journey, bumpy as it may be (I promise I’ll still serve you yummy food along the way). 

As I’ve said before, I see this blog as a chronicle not just of weight loss (or gain), but also a journey toward wellness and learning to eat like a “normal” person, making peace with sweets and cravings and emotional eating. I feel a bit like the novice tightrope performer whose step has faltered and now sees clearly what the next moves must be to regain balance; I’m determined to forge ahead on that journey. With that approach in mind, I’m confident that, eventually, the ever-elusive goal, wellness, will be revealed.

*[Not to be confused with Morris Dithers' answer in this classic SCTV skit.]

[The main course table from my recent holiday potluck with nutritionist friends, clockwise from top left: [out of the photo--Balsamic Glazed Brussels Sprouts]; Southwest Brown Rice Casserole with Beans [white bowl behind cutlery]; Tempeh-Brown Rice Curry and Vegetables; Baby Spinach Salad; Rutabaga Gratin; Cinque Pizza with olives, green pepper, faux meat and onion; and (in red casserole in center) Carrot and Sweet Potato Latkes.  The latkes were fried–I have no idea what kind of oil she used.  Yes, I ate one.]

In recent years, it seems, we’ve all become hyper aware of the connection between food and health; it’s one of the hottest topics on the internet, twitter, blogs, or in magazines; you can’t read anything, flick on the television or listen to the radio without someone discussing a new study or mentioning a specific food and how it is or is not good for us.  Goji berries?  Superfood. Kale? Will save your eyes. Sugar? The devil.  Trans fats? Avoid at all costs. Refined flours?  Shortcut to a heart attack.  And so on. How do you decide what to eat?

Well, I had originally planned to tackle this rather amorphous topic in the new year, once we’d all recovered a bit from the holidays and I had more time to craft a thoughtful post about it (since I’ll be on vacation then–whoo hoo!). Instead, I’m going to leap right in today after receiving the following comment on the Simply Bar giveaway post (the first part in quotation marks is what I wrote in the original post itself):

“In addition, the company has prided itself on using real, natural ingredients, without any added fillers in their bars. For example, the “Cocoa with Raspberry” flavor contains soy crisps (like rice crisps in texture and taste), organic agave nectar, organic brown rice syrup, organic cocoa, raspberries, organic canola oil.” Six ingredients–that’s it!”

SOY CRISPS! has the world gone mad? I appreciate that these bars only have a few ingredients in them, but they are a few, highly processed ingredients.

Soy crisps – a bean that is only truly digestible when fermented, is processed into a crisp?

Canola oil – oil that is high in inflammation promoting omega 6, processed from rapeseeds and should only be eaten raw.

Agave syrup – the sugars of the agave cactus without the natural brake of fibre, controversy rages about whether it is low or high GI.

Brown Rice syrup – sugars inherent in rice – highly processed, super high GI, even though it’s brown rice!

Only six ingredients? Whatever happened to the good old nut and fruit bars of my childhood made entirely from nuts and dried fruit? I’d rather have a bar of dark chocolate than one of these!

Since I not only promoted the bar on my blog but actually eat them, I felt a response was in order (and I will respond to the email itself toward the end of the post). 

First, let me outline how I decide what to eat and what not to eat; here, then, are the principles I follow and firmly believe in when it comes to “eating healthfully.” (This is not a post about how to keep to a healthy diet over the holidays; I dealt with that subject here. )

[African Sweet Potato Stew--pretty darned good for you.]

I. Aim for a Diet That’s 100% “Good-for-You”. . . .

More than anything else about food, I believe that we are, literally, made up of what we put into our mouths, whether food, drink, or breath. Whether fresh or rancid, pesticide-laden or organic, whole grain or refined, local or imported, dirt-still-clinging-to-its-roots or packed in a BPA-lined bag inside a box, food will contribute to the makeup of every cell in your body.

In nutrition school, we learned about a diet called NAG–Natural, Alive, and Good Quality.  I wrote more about it in this post.  Basically, the diet aims to include only real, whole, unprocessed and organic ingredients, with most (if not all) nutrition coming from plant sources.  Lucky for me, I love healthy foods (I also happen to love unhealthy foods–but that’s a topic for another post).   

My own tweaks to the NAG foundation were made because of the anti-candida diet I now follow (about which I wrote more here and here), and include, for the most part: no sugar (and most other sweeteners), no sweet fruits; nothing fermented (with a few exceptions); nothing moldy or yeasty (mushrooms, nutritional yeast, alcoholic beverages, many nuts and some fruits, etc); nothing highly processed (packaged or most canned goods); no gluten; very few legumes; no eggs or dairy.  (The ACD typcially allows organic chicken, beef and fish, but I don’t eat those.)  I include tofu occasionally, which is considered “acceptable” in about half the anti-candida diets out there (there is quite a bit of variation about what is included in the diet).

With the ACD, you will ideally re-introduce many of the banned foods after you’ve been following it for a while and are feeling better. For instance, now that I’ve been on the diet for over two years and am 90% better, I am eating some fruits, using (gluten free) flours, and consuming the very occasional treat with agave nectar or coconut sugar. 

About my own eating habits, let me be clear: during the first couple of phases of the ACD, I followed the diet one hundred percent, 100% of the time–I never “cheated.”  That’s because I was in great distress about my poor health and wanted to heal as quickly as possible.  However, as one of our teachers at nutrition school remarked, even following the ACD “most of the time” will, eventually, lead to diminished yeast in the body and better health; it will just take longer.

[This would definitely be a rare treat. . . even if I weren't on the ACD. Cake recipe in Sweet Freedom; frosting here.]

II. . . .90% of the Time.

Just as highschool graduates might send their first applications to Ivy League schools; as aspiring editors aim to nab a spot at a ”big house” like Farrar, Straus and Giroux; or as newly-graduated life coaches dreams of being on Oprah, when it comes to eating, I believe we should endeavor to eat only the best quality, healthiest foods.  But what happens when the grad isn’t accepted by Harvard or Yale; if the young editor is offered a job at Harlequin; or the life coach lands a local radio spot instead?  Do they decline the lesser offer, or worse–give up entirely?  Of course not. 

In an ideal universe, I’d be eating a top-notch, 100% “perfect” diet all the time.  My meals would be 70% raw, all organic, as close as possible to the condition they’re in when they’re plucked from the ground, and entirely unprocessed–things like this, or this, or this.  While I may have lofty ideals when it comes to food and eating, I understand that reality doesn’t always comply. Consequently, I try not to beat myself up if I can’t achieve that ideal.  If I can remain compliant 90% of the time, I’m okay with having something less than perfect the other 10%. (Certainly, there are other food bloggers out there who manage such menus far more often–and more consistently–than I).

For example, I’ve mentioned before that the HH enjoys eating in restaurants, and we still frequent them occasionally.  I’ve found a couple of places that actually serve ACD-friendly food (at one, ”Israeli Salad” consisting of fresh cucumber, tomato and onion with olive oil and lemon juice alongside hummus; at the other, gluten free pizza crust with toppings of my choice, usually roasted garlic, baked tomato, red onion, spinach and black olives).  As a result, we tend to patronize either of those most of the time.

Once a month, though, we head to a Malaysian restaurant I adore.  They’re willing to provide vegan options and also hold the sugar at my request.  Great!  But I am fairly certain that they don’t grease their woks with organic coconut oil (or anything organic, for that matter); and I am not willing to stress about this.  If I consume a small quantity of less-than-healthy oil once a month, I rely on the remaining 90% of my uber-healthy diet to compensate; it’s worth it to me to be able to enjoy the rest of the meal. 

[source]

III. Listen to your body.

For the past couple of years, I’ve been rediscovering books by Geneen Roth and am devoted to her intuitive approach to eating–letting your body determine when, what and how much you eat.  The woman has effectively peeked into my psyche (and my pantry), and I relate to her ideas on food as psychological comfort, how food serves many other purposes besides nourishment, and how we can learn to enjoy eating in the most natural and instinctive fashion.  I’m not entirely “there”  yet when it comes to attending to my body’s messages, but I’m learning.

I had my first epiphany about listening to my body only about a month ago, when I first began to experiment with coconut sugar. Having baked only with stevia (and a miniscule amount of yacon or agave) until then, being able to use a one-for-one sugar replacement was thrilling.  I went a little crazy in the kitchen, baking cookies, brownies, bars, muffins and whatever else I could think of.  I also tasted them all. . . and then some. I probably ate more baked goods in that week than I had in the previous six months.  If that episode had occurred two years ago, it would likely have spiralled into an endless round of sweet binges, fuelled by sugar and guilt and the rationalization that “it’s the holidays.”

Instead, something odd occurred: I suddenly didn’t feel like eating so many sweets any more.  My body said, “Give me kale!  Give me black bean soup!  Give me cinque e’ cinque!” (somehow, my body managed to pick up Italian while I was sleeping). I averted a crisis simply by listening to the physical signals I routinely ignored in the past.  It felt great, and I’m striving to improve my skills in that area, and practise it more often. Your body intuitively knows what’s good for you.  Listen to it.

[Meant to be eaten with friends:  Pumpkin Bread Pudding with Caramel Sauce.]

IV. Lighten Up (Are We Having Fun Yet?)

Earlier yesterday on twitter, a famous vegan cookbook author asked, “Q: how much oil in a recipe before you won’t make it? Does mention of 1/2 c olive oil freak anyone out? 1/3 cup better? What is OK?”.  Well, I think the answer depends on several factors.  What kind of oil is it?  How many servings does the recipe make?  How much of it will I be eating at one sitting? How often will I eat it? Half cup (the amount in the recipe) is 8 tablespoons (120 ml) or 24 teaspoons (24 x 5 ml).  If the dish yields 20 servings (a baked dessert), that’s less than 2 teaspoons per serving.  If it’s a main course that makes 8-10 servings, it’s still 1 tablespoon or less per serving–less than most people use on one salad.  Mostly, I wouldn’t think twice if the dish were a special occasion recipe–it’s only once in a while, anyway.

What struck me about the exchange was the idea that based on the amount of oil alone, people would eschew the entire recipe.  I know people who eat raw coconut oil by the tablespoon, yet the idea of 1/2 cup in an entire recipe is anathema. 

A while back, I was asked in a comment on this post  about whether roasting nuts renders them less healthy–and, of course, the short answer is “yes.” But do I want to eat raw nut butter all of the time? No.  I like the taste of toasted nuts better than the taste of raw nuts.  Nuts still contain healthy fats.  They are still a real food.  So I eat them toasted sometimes, and I don’t worry about it.

My point is that you can be so focused on the health-related characteristics of your food that you overlook the fact that food is supposed to taste good and confer pleasure.  As Andrew Weil notes in his book, Eating Well for Optimum Health, a rigid adherence to eating only “healthy” foods can negate the pleasure we get from sharing our meals with others–and sometimes the social contact is more important to our health than the absolute quality of the food we’re eating.

Which brings me back to the comment that started it all.  Here’s my response to each of the points made by the commenter:

Soy crisps – a bean that is only truly digestible when fermented, is processed into a crisp? Yes, soy crisps are processed (they contain non-GMO soy protein, tapioca starch and salt); see my comments above about 90%/10%.  As I’ve mentioned before, even though fermented soy is more easily digestible than non-fermented (eg, tofu), I do not avoid tofu or other non-fermented soy (eg, soymilk) in moderation.  It is a great source of protein and contains isoflavones that are advantageous in myriad ways, plus many other health benefits.  While it’s not for everyone (you can read about the pros and cons yourself), for me, soy’s numerous health benefits–and the fact that it’s been a staple food in many Asian cultures for centuries–makes it a desirable food.

Canola oil – oil that is high in inflammation promoting omega 6, processed from rapeseeds and should only be eaten raw. As far as I know (or can find information in my nutrition texts and online), canola oil is considered a “monounsaturated fat” because it contains mostly (about 55%) monounsaturated fatty acids.  Like any oil, canola is made up of mono-, poly- and saturated fats in different ratios.  It does contain Omega 6 oil, but it also contains a larger percent of Omega 3.  In any case, unless the canola is organic and cold pressed, I wouldn’t want to consume it at all. Like any oil that is liquid at room temperature, canola is best when unheated.  It might not be my first choice for baking or cooking (I don’t ever use it at home); however, I am not too concerned about eating a snack with it on occasion (see point II, above).

Agave syrup – the sugars of the agave cactus without the natural brake of fibre, controversy rages about whether it is low or high GI. I know that some people think agave is evil.  I am not one of those people.  The glycemic index (GI) of agave, when organic and processed without excess heat or chemicals, is relatively low (38 or so).  Like any other natural sweetener, agave is harmful in large quantities.  However, having read several articles about it, I’ve decided that, for me, agave is a good sweetener as long as it’s organic and not overly processed.  Like maple syrup, it requires some processing to convert the raw sap into what we buy in the store.  It is still a delicious, low glycemic sweetener–but like any sweetener, should be eaten in small quantities and as a treat.

Brown Rice syrup – sugars inherent in rice – highly processed, super high GI, even though it’s brown rice!  Again, brown rice syrup is a traditional natural sweetener that’s been used for ages.  The sugars inherent in rice are no worse, as far as I can tell, than the sugars inherent in wheat, spelt, millet, or any other grain.  And while some processing is, of course, required to convert rice to a sweetener, I have been able to find absolutely no corroboration that brown rice syrup is high GI.  Most of the articles I’ve come across list its glycemic index as around 25-35–rather low.

Given my own approach to healthy eating, I am comfortable consuming snacks such as The Simply Bar on occasion.  If the bars’ ingredients don’t jibe with what you think is healthy, please, don’t eat them. I’m grateful to the commenter for prompting me to examine my viewpoint on these ingredients and articulate my eating philosophy in general. 

["Does this mean we get to listen to our bodies, too, Mum?  Because my body is telling me that it's time you gave me a treat."]

Perhaps most importantly when it comes to our diets, however, is that I believe each of us must make our own informed choices about the food we put in our mouths.  If  my approach doesn’t resonate with you, that’s fine; there are many other approaches out there to pursue.  With so many sources of illness in our world–toxins, pollution, carcinogens, molds, bacteria, germs, viruses, electromagnetic pollution–I could go on–I think it’s essential that we don’t allow ourselves to become bogged down in the negative impact of them all.  It’s still possible to eat well and enjoy your food while keeping an eye open to the possible drawbacks.

Whew!  And if you made it this far in the post, well, I think you deserve a reward.  Go get yourself a huge piece of chocolate, or maybe a (thin) slice of cake–made with real, organic ingredients, of course.

I’d love to hear what you think about the issue–what constitutes a “healthy” diet in your mind?

********************

Last Year at this Time:Flash in the Pan/Gastronomic Gift: Brazil Nut-Cilantro Pesto (all stages of ACD; gluten free)

Two Years Ago: Gastronomic Gifts III: Marzipan-Topped Shortbread Cookies (not gluten free; ACD maintenance only)

Three Years Ago: Pumpkinseed Shortbread Buttons (gluten free; ACD maintenance only)

© 2010 Diet, Dessert and Dogs

[This is the final recipe I have to share from this year's Thanksgiving feast--but what a way to end off the meal!  We also had an interesting savory oat-stuffed squash, which I posted on my Facebook page if you're interested. ]

I do seem to be on a “pumpkin and chocolate” kick these days.  I think it’s a throwback to my childhood Halloweens, when those two items always went together.  Chocolate, more chocolate, topped with a few chunks of chocolate, coated in a sheath of chocolate, served up with a side of chocolate.  Oh, and a plastic pumpkin used for collecting. . . . chocolate.

These days, my pumpkin is real and often home-roasted, and my chocolate is fair trade, organic, and unsweetened.  But hey–it’s still chocolate.

The combination of pumpkin and sepia sweetness first occurred to me as an offshoot of Ellen Abraham’s genius brownies in Simple Treats.  In that recipe, Abraham employs a smidge (isn’t that a great word?) of sweet potato purée to help bind and sweeten the brownies, and to approximate the dense fudginess of egg- and butter-based bars.  I loved them and used to bake (and eat) them all the time pre-ACD.

But times change.

While I’ve continued to use sweet potato in my own brownies, I think pumpkin is equally versatile and delicious.  And it’s popping up everywhere on blogs these days: pumpkin cupcakes, pumpkin alfredo, pumpkin bread, pumpkin soufflé, pumpkin soup, pumpkin brownie tarts, pumpkin chocolate chip cookies, pumpkin parfait, pumpkin pancakes, pumpkin cinnamon rolls and pumpkin chili. Mmmm!  I’ve used it, too, in hummus, crumble bars, bread pudding, pumpkin butter, and (just recently) pasta.  So it just made sense to combine it with my favorite food, chocolate!

This dessert is sort of like the evil twin of the mousse I posted recently: whereas that earlier version is virtuous and pure, this one is luxuriant and verging on debauchery, with a rich, velvety texture that beguiles. Tradtional pôts de crème are pillowy, light custards suffused with cream. Lighter and smoother than typical custards, they fairly float across the tongue, irresistibly. (For some enticing photos of a true pôt de crème, see this blog post).  Not quite as solid as the real thing, this silky, smooth and airy vegan version is so reminiscent that I just had to use the French term. But who cares what we call it?  This is one of the most decadent desserts you’ll ever eat.

The pumpkin and chocolate command equal roles in this mousse-like dessert, sharing the flavor spotlight much like chocolate and coffee do in mocha confections.  Enhancing the squash is a breath of cinnamon, which adds depth and warmth.  The small amount of agave softens the bitterness of the unsweetened chocolate just enough so that stevia can take over from there, resulting in a dark yet rich chocolate intensity.

Overall, the HH and I absolutely adored these.  I ended up freezing leftovers so we wouldn’t over-indulge and I plan to use them for some mighty fine ice cream once we’ve had a chance to recover from the chocolate overload.  (Okay, let’s be honest: once the HH has a chance to recover from his chocolate overload.  There is no such thing where I’m concerned. ).

Because they taste so decadent and contain such healthy ingredients, I’m submitting these babies to Amy’s weekly Slightly Indulgent Tuesdays event.  Hop on over and see what else is on the menu this week!

Last Year at this Time: Baked Blueberry Breakfast Oatmeal Pudding

Two Years Ago: The Parable of the Steak (pre-ACD)

© 2010 Diet, Dessert and Dogs

We’re in the midst of a record-breaking heat wave here in the Toronto area, which means the usual effects: kids walloped by shooting sprays from errant fire hydrants,  major power outages as people crank up the A/C, and Ricki alternating between mountains of marking and indulging a seemingly insatiable craving for ice cream (thankfully, I’m old enough that that craving doesn’t worry me).  So far, I’ve made rhubarb swirl, mint carob-chip and green tea ice creams, and am working on strawberry, pineapple and choco-carob versions.  And while they’re all ACD-friendly, they’re not exactly low-cal.  (Stress eater, much?) Which may also explain why I’ve been devouring books by Geneen Roth lately as well.

The torpid weather also means that The Girls are bored to tears (or, in their case, to whines) as I refuse to let them stay outdoors longer than 10-15 minutes at a stretch.  Instead, I get looks like this:

["I know you have this thing called 'a job,' Mum, but why does that mean we have to suffer?"]

Or this:

["Zip it, Chaser.  If Mum didn't work, she couldn't afford to buy our food, and you know what that would mean. . . guess we'll just have to wait this one out.  *Sigh*."]

I’m also continuing to make my way through the Everest of marking that’s been my constant companion this past week–like so:

[To any of my students who might be reading this, please note that no exams were harmed in the taking of this photo.]

Once I’m finally caught up–hopefully in a few more days–I’ll be back to regular recipe posts.  In the meantime, you might like to check out a quick recipe I posted on my Diet, Dessert and Dogs Facebook page (if you follow me on twitter, you may have already seen this) for a fantastic smoothie I had yesterday that made good use of both the ripe plums on my counter and the massive waves of mint beside our house.  An odd combination, but one that worked incredibly well!

My Plum Green Smoothie –as Shirley pointed out, the color may suggest military garb, but the flavor was still terrific!

Hope you’re all having a good week–and look forward to seeing y’all again soon!

Last Year at this Time: Sour “Cream” and Raisin Tart or Pie (for ACD maintenance only)

Two Years Ago: Corn Crepes with Quick Tomato Tracklement (for ACD Stage 3 or maintenance only)

© 2010 Diet, Dessert and Dogs

[The final recipe, here with olives, green onion and almond feta]

I’ve seen it mentioned on twitter.  I’ve noticed it in passing on other blogs.  I’ve gone to their pages and read them.  But sorry, folks, I still don’t get it.

Question One: What’s the Big Deal with Formspring Me? 

Personally, I’d rather springform (pan) me.  Then, at least, I’d have cheesecake when I was done. 

Of course, I do understand the appeal of asking a blogger questions about her/himself; we all like to learn a little more about fellow bloggers’ personalities and personal lives.  (When I first started blogging, memes were all the rage, and I happily participated.  In a way, they accomplish something akin to Formspring, since they answer previously unanswered questions.) But what’s wrong with asking questions the old-fashioned way, through a blog comment, email, or social media?  (Okay, maybe those methods aren’t so old-fashioned after all.  But an inquisition, interrogation, jury duty interview or Miss Universe Pageant have all been done before).  

So please, go ahead, ask me anything! (Like, for instance, what’s up with Kara DioGuardi on Idol this season? I mean, canoodling with Simon? Drooling over Casey?  Crying??)  Or perhaps you’d like to know: how did I make this inimitable cheese bread?

[An early attempt:  higher, but too moist in the middle.]

Question Two: Why Am I Craving Bread All of the Sudden?

Now that I’m following Phase II of the ACD (almost a month with a “moderate” score on the ACD questionnaire!  Whoopee!), I’m allowed certain new grains and the occasional flour product.  Needless to say, I’ve been going to town baking again.  And though the sweet side of the recipe folder may remain a little neglected for a while, I’m perfectly happy to play with savory.

I’m not sure why I ended up with a hankering for this type of meal-in-a-loaf (or any bread, really), since  I’ve never been a fan of these floury foods in any form. I rarely consume sandwiches (in fact, you’ll find but one mention of a sandwich on this blog, and only two recipes for breads).  The idea of white bread–even a really good, crusty Italian ciabatta or French baguette–leaves me feeling “meh.” Now, give me a dense, hearty pumpernickel or a moist, tawny rye, and I’m there.  These were the kinds of breads we had in our house growing up–straight from my dad’s butcher shop (in an area where ethnic bakeries abounded); bread was something substantial, hefty, and dense; bread could double as a doorstop, or a means of self-defense (sorta like my confiscated keychain). 

Recently, I completed testing for an upcoming review of Celine and Joni’s amazing  500 Vegan Recipes (on the blog soon!)  and found myself with some leftover ”veganzola” cheese (the HH and I both loved it, and indeed enjoyed it for a few days in a row, but the recipe yields a huge amount).  

Contemplating what I could do with the cheese, it suddenly hit me: “savory bread!” 

Question Three: So How Do You Get the Caramel into the Caramilk Cheese into the Bread?

[Starting out with cheese filled savory muffins]

I thought it would be cool to enclose pockets of cheese within the bread so that each slice revealed a coin of the creamy stuff along with other savory goodies such as olives and green onions.  But how to accomplish this feat–how to prevent the cheese from melting and dissipating into the bread, effectively disappearing? 

I baked up an early batch in muffin form, simply to test the theory; would the cheese remain distinct from the batter?  The answer was, clearly, “yes.”  And these savory muffins make a great breakfast accompaniment. 

I thought the bread would be more visually appealing, however, as a single loaf, so that’s what I tried next (told you I had lots of cheese left over!).  Doubling the muffin recipe resulted in a huge slab, but one that required almost 2 hours to bake–and the middle was still a little too moist at that point. 

Back to the flouring board.

[The final product: whole loaf success!]

Finally, I tweaked the recipe and proportions (while preserving the same ratios of ingredients–thanks, Michael Ruhlman!) to create a loaf about 3/4 the volume of my first attempt.  This one baked up beautifully in just over an hour.  I could barely wait for it to cool before tasting it–and when I did finally sink my teeth in, oooh mama!  Success! 

The combination of tangy, salty cheese; briny, marinated olives; and delicately pungent onion was divine. The cheese remained soft within the moist, dense bread, punctuating each slice with a warm pillow of creaminess.  Manna!

Question Four: Sure, I May Have Liked It, But Are My Tastebuds Skewed From Being on the ACD for So Long?

As I sliced up the bread to photograph it for the blog, the HH observed from across the room.

“What is that?” he asked.

“Cheese bread with olives and onions,” I replied, crumbs dribbling from my mouth.

“Yeah, but it’s veeee-gan cheese, right?”

“Yup.”  (munch, munch).

He watched me scarf down the first slice and reach for another.  “Okay,” he conceded as I bit into it, “let me have a taste.”  I handed over a corner of the slice.

He chewed contemplatively.  “Hmm.  Not bad,” he said.  He broke off another piece from the slice and gobbled it up.  Then he reached for the bread on the table. 

“You can’t eat that yet–I have to take a photo,” I said. 

“Well, hurry up,” he scowled, “this is really good.” 

And that, dear readers, is when I knew:  if an omnivorous, cheese-loving, gluten-eating, generally ornery and skeptical male wanted to chow down on this GF and vegan bread, I had a real winner on my hands. 

Question Five:  So What Are You Waiting For? Go Bake Bread!

Cheese Filled Onion and Olive Bread (ACD Phase II and Beyond)

This bread is so hearty, so substantial and satisfying that you may find all you need is a light green salad alongside a slice, and you’ve got a meal. And just look at that crumb!

1/4 cup (60 ml) unsweetened applesauce

2 Tbsp (30 ml) tahini (sesame paste)

1-1/4 cups (300 ml) unsweetened almond, soy or hemp milk

1/2 tsp (2.5 ml) apple cider vinegar

2 Tbsp (30 ml) extra virgin olive oil, preferably organic

3 Tbsp (45 ml) finely ground flax seeds

1/3 cup (80 ml) oil-cured black olives, pitted and cut in half

2-3 green onions, sliced (white and light green parts only)

3/4 cup (90 g) amaranth flour (or use quinoa)

1-1/4 cups (145 g) millet flour

1/2 cup (55 g) soy flour

1 Tbsp (15 ml) arrowroot or organic cornstarch

2-1/4 tsp (12 ml) baking powder

3/4 tsp (7.5 ml) baking soda

1/2 tsp (2.5 ml) fine sea salt

about 1/2 cup (120 ml) of your favorite soft, flavorful “cheese,” homemade or packaged (I used “veganzola” from 500 Vegan Recipes and, in the final loaf, this feta.)

Preheat oven to 350F (190C). Line an 8″ (20 cm) loaf pan with parchment, or spray with nonstick spray.

In a medium bowl, whisk the applesauce and tahini until smooth.  Slowly add the soymilk and mix well.  Stir in the vinegar, oil and flax seeds. Gently fold in the olives and onion; set aside while you prepare the dry ingredients, or at least 5 minutes (this will allow the flax to absorb excess moisture).

In a large bowl, sift together the amaranth flour, millet flour, soy flour, arrowroot powder, baking powder, baking soda and salt. Add the wet mixture to the dry and stir just to blend (do not overmix or your bread may not rise!).  The dough should be the texture of a thick muffin batter.

Very gently, spoon about half the batter into the bottom of the pan (it doesn’t have to be perfect; just estimate), spreading to ensure there are no uncovered spots.  Then, using about 2 teaspoons (10 ml) cheese per portion, stagger mounds of cheese across the top of the batter, taking care not to touch the sides of the pan (and ensuring that the hunks of cheese don’t touch each other, either).  Carefully spoon the remaining batter over the first half in the pan, gently spreading it to cover the cheese completely. 

Bake in preheated oven 70-75 minutes, rotating the pan about halfway through, until the loaf is very deep golden brown on top (the usual test of doneness won’t work here, as the cheese will remain wet; however, if you’re certain you’re poking the loaf where there is no cheese, you can test with a toothpick inserted in the batter). 

Allow to cool in the pan for 15 minutes before gently turning the loaf onto a cooling rack.  Slice using a sharp knife that has been dipped in hot water and wiped dry between cuts (this will prevent the cheese from sticking to the knife, which can cause the slices to crumble).  Especially good warm or at room temperature with melted coconut oil.  Makes 8-10 generous slices.  May be frozen.

Last Year at this Time: Please Standby

Two Years Ago: Butterscotch Mousse Pie

© 2010 Diet, Dessert and Dogs

I rarely post non-recipe entries these days, but with the holiday carousel already well underway (the HH and I will be attending our first party of the festive season this weekend), I wanted to share some thoughts about the holidays, anti-candida style. 

[ACD-Friendly Holiday Nut Roast with Smoky Almond Gravy and sides] 

My friend The Architect and his wife have thrown an annual Christmas bash for the past decade or so, and the HH and I have been lucky enough to attend each year.  (Like a Same Time, Next Year remake–without the sex, that is–we meet up repeatedly with the selfsame dozen or so guests and  always look forward to catching up on the previous 12 months). This time, though, I’ll be dealing with the scourge on my skin, the infestation of my intestines, that plague on my psyche: the Cursed Candida!

It can be incredibly difficult for anyone on a special diet (and by “special diet,” I mean anything that’s not the Standard American Diet–ie, anyone reading this blog) to navigate the holidays. Like it or not, you become keenly aware of the restrictions imposed on you, and the shaky line between friendship and maintaining your health; between wondering, “What would make a good hostess gift?” and, “will there be anything I can eat?”. Sometimes, you might even wonder if it’s worth attending the event at all, when you are (mostly) relegated to outside observer while everyone else indulges in supersized portions of flaky hors d’oeuvres, cheesy bites, holiday meats, chocolate truffles with Grand Marnier ganache, or big, sloppy slices of trifle and bread puddings.  Waaaa!

So how do you endure survive traverse the barrage of sugar-laden, cream-laden, chocolate-laden, booze-laden, lard-laden buffets, holiday tables, restaurant menus and dinner parties that will be crossing your path until, oh, mid-February?

[Stevia-Sweetened, ACD-Friendly Chocolate Pots de Crème]

Well, folks, I won’t stevia-coat it; this diet can be a huge challenge, and at times is very, very tough.  And make no mistake: even as I enter month Number Ten on this regime, I still find it a constant battle to ensure I don’t fall off the wagon and plummet headlong into the vortex of overeating, bingeing and regretting my transgressions (the gastronomic  kind–not to be confused with those other, more famous, transgressions).  As a sweets addict, I can relapse with the least provocation; thankfully, I made only a half-batch (10) of those ACD-friendly Matcha Chocolate Truffles, as I consumed them all within two days.  (Hmm.  Good thing I’m not back on sugar, isn’t it?)

This year, I’ll be following a fairly rigid version of the ACD, even through the holidays.  What that means is no alcohol, vinegar, moldy foods (ie, mushrooms, citrus except for lemon/lime, melons, peanuts), sweet fruits (goodbye, dear mango!  Sayonara, persimmon!  Auf wiedersein, medjool dates!), and no conventional chocolate (ie, with sugar).  I’ve only recently begun to incorporate unsweetened chocolate and some non-sweet fruits (apples, berries, pears) into the mix.

As a result, I thought it might be useful to outline some of the strategies I’ve used in the past and plan to use this season to keep the holidays a happy time, even on an anti-candida regime.  For those of you new to the diet, I hope this offers some help!

[ACD-Friendly, Stevia Sweetened Mini Spice Cupcakes with Choco-Carob Frosting]

Invitations to Parties and Others’ Homes:

Over the years, I’ve finally set aside any initial fear of offending my host(ess), and always bring at least one dish I can eat (raw kale salad is usually a huge hit with everyone, and it can be whipped up in minutes before you leave).  I bring enough for everyone, so that it doesn’t appear I’m simply feeding myself.  Yes, this creates a bit of an inconvenience and extra expense, but it’s worth it to be able to eat something.  Most parties will serve veggies and dip, so you can munch on the veggies, at least. 

I also always eat something before I go, even if it’s just some (wheat-free) crackers and almond butter.  That way, if my own salad is truly the only ACD-friendly food in the place, I won’t starve. 

It can be difficult to stand around chatting with people as they imbibe champagne, wine, or whatever and eat all manner of yummy, rich and savory foods–but try to keep your mind on the real reason behind the party: to socialize, to meet people, to get together with friends and family.  They really are better than a piece of pumpkin pie, aren’t they?

Holiday Meals

If you’re cooking up your own holiday meal at home, the best thing to do is find an ACD-friendly recipe that the rest of your family can enjoy, too.  I’ve found that most vegetable dishes, salads, appetizers, and even main courses are perfectly acceptable to just about anyone as long as they’re tasty. 

Desserts are a little more complicated, as stevia is not for everyone.  If you can, cook up a dessert that can be divided in two, with one half for you (stevia-sweetened) and the other sweetened with “regular” sweeteners.  I’ve accomplished such schizophrenic sweets in my recent Matcha Truffle recipe, the Faux Chocolate, Carob-Coconut Sweeties, and even Baked Blueberry Oatmeal Pudding. All of the desserts on this page can be made that way, too.

Get creative with the ingredients you are permitted to eat, or find yourself some good recipes to use.  I’ve been working on these holiday-worthy ACD-friendly desserts (pictured) that I’m compiling for a Holiday E-Book, too. It should be ready in the next week or so, so I hope I can provide some great options for holiday menus to many of you!

[ACD-Friendly, Stevia Sweetened Spiced Pumpkin Millet Pudding with Coconut Whipped Cream]

Food Cravings

Despite what the experts have promised, my sugar cravings didn’t go away in a week, or two weeks after being on the diet, or–well, ever.  Sorry to admit this, but even after 10 months with NO CHEATING on the diet, even after losing 43 of the 45 pounds to my goal weight (whoo-hoooo!), I still have them, and have them almost daily.  For those of us with sugar addictions–much like any addiction–they may never go away.

And when I’m hit with a massive craving for chocolate, or cake with frosting (okay, sometimes even minus the cake), or chocolate chip cookie dough, I still go prowling through the kitchen, opening and closing the refrigerator repeatedly in the hopes that I might suddenly, miraculously spy something sweet that I am “allowed” to eat.  (Sadly, no, healthy Twinkies do not magically appear).  Then what?

Well, friends, in those times when I’m desperate for something sweet, I must admit that I succumb to the urge. No, no–I don’t mean that I eat something sugary!  But I do eat as much as I like of any ACD-friendly sweets.  This may mean consuming six squares of my faux chocolate in quick succession, or an entire recipe of Carob-Coconut Sweeties, or even some avocado-carob pudding (use stevia instead of dates).  True, I may be eating more than I should in one sitting, but if it prevents me from hooking up with my old sweetheart, Sugar, then I’m okay with it.  The moment usually passes by the time I reach the fourth square of “chocolate,” and I return to my regularly scheduled menus, crisis averted.

Feeling Blue without Favorite Foods

Despite your best efforts, despite being motivated, and despite really, really wanting to get healthy, there will still be times when these food restrictions and the havoc they play with your “normal” life will feel like a huge burden, and you may wonder why you are sticking with the diet when results are often slow to manifest. At times like those, I try to resuscitate my drive by getting in touch with positive energy, either from people that are close to me, or other reliable sources of optimism.  Call a friend, your sister, your cousin, your sponsor–whoever will be able to support you in a moment of weakness.  Barring that, here are some resources I’ve relied upon to keep the momentum going:

Websites:

• Whole Approach.  This is the website that I turn to when I need a reminder about the anti candida diet (I’m following their plan), or when I want to read what others in a similar situation may be experiencing and solicit feedback from them (the forums on the site are great).
• Yeast and Your Health site. This is a personal site maintained by Lisa Geary, B.Ed, MA.  Lisa has experienced systemic candida herself and has compiled an amazing array of information about what it is, how to deal with it, and how to overcome candida.
• Jeffrey McCombs’ website. While I don’t follow this exact plan, the site was recommended to me by a reader whose candida was cleared up by following McCombs’ candida protocol. Much of what he writes also jibes with the treatment I’m receiving from my naturopath here as well (such as saunas to detoxify).

Reading:

• Complete Candida Yeast Guidebook by Jeanne Marie Martin and Zoltan Rona.  The Mother of All Candida Guidebooks! This is the tome I used the first time I followed the candida diet, and I refer to it frequently.  It also includes some good recipes, such as the Veggie Burgers I posted.
• The Candida Cure by Ann Boroch. A recent (2009) addition to the literature on candida, this is a pared-down version of Martin and Rona’s book, with very similar advice.  Good as an introduction for those just starting the diet.
• The Healthy Cookie by Meghan Telpner. While not a candida-based memoir, this ebook is Meghan’s own story of how she overcame a diagnosis of Crohn’s disease through diet and lifestyle, refusing to accept that she would have to be ill for the rest of her life.  Her attitude and approach are entirely upbeat and entertaining, as well as truly inspiring.  For anyone dealing with health issues and how to cope, this book offers great encouragement.
• The Glass Castle by Jeannette Walls.  Another memoir not strictly related to candida.  But even living through the most dire of childhoods, Walls manages to incorporate daily doses of fun, love, and humor.  With riveting story-telling skills that never dwell on self-pity, Walls moves ahead with zest and joie de vivre, getting on with it when necessary and offering readers hope and inspiration. And isn’t that what living with candida should be, too?

This holiday season, I plan to focus as much as possible on the intentions behind the gatherings rather than the foods on serving dishes.  Being “fully nourished” means feeding not only our bellies, but also our emotions, our psychological needs, our friendships and our relationships with loved ones. As Meghan says in her book,

“Feeling well involves being in good humour, genuinely cheerful, optimistic and positive. Health is the ability to make decisions and take responsibility for our own actions. When our health is good we carry less fear inside and therefore can lead our lives more honestly and with more integrity. We can see the good in our lives and know that the bad will pass. We feel gratitude for what we are blessed with. Perhaps most importantly, when we feel well, we can feel, live and spread love. Wellness breeds happiness and true happiness can ensure sustained wellness.”

Remember that you can recover from candida, and it doesn’t have to rule your life.  Here’s to a happy, healthy and naturally sweet holiday season!

What are your strategies for getting through the holidays when you don’t eat the same foods as everyone else?  Please share in the comments!

Last Year at this Time: Raw Imitation Fried “Rice”

© 2009 Diet, Dessert and Dogs