Having been vegetarian for most of my life, nutrition was not always an easy path because of the limited food choices available. There weren’t as many plant-based foods as there is now. Back when I was growing up, there was no such thing as a “veggie burger.” If you wanted a veggie burger, you ordered “Big Mac minus the meat.” Talk about ‘deer in the headlight stares’ every time I placed my order.
Fast-forward to 2014 when gluten sensitivities entered into my already scant food menu. The reactions were severe enough that even one bite of gluten would leave me inflamed and sick for days.
My love-hate relationship with food ended up being the biggest blessing in disguise. To be honest, I enjoyed the study of fitness and body movements more than I did about the role of nutrition in the healing process. But now, I had no choice but to understand why certain foods affected us the way it did.
As I began to understand the process of how crops were grown to how they made their way onto the shelves, I knew it was time for another change in this journey. It was then that I decided to make a conscious choice to eliminate dairy from my diet.
With no meat, no gluten, and no dairy available on my list, I developed a frustration with nutrition. Initially it was a daily struggle to find something that quenched my hunger and satisfied my cravings.
I knew there were endless combinations that would have allowed me to be creative in whipping up some unique delicacies. There were also certainly no limits on the number of online resources had I just googled “gluten-free vegan food.” But the truth was, I didn’t have enough patience to be creative. This led me back to resorting to all of the processed foods I worked so hard to walk away from.
Don’t get me wrong, I do love to cook and am pretty good at it when I take the time and stay present with the process of creating.
A few weeks of eating from a box left me feeling swollen, tired, anxious and imbalanced.
That was when I accepted that nutrition was more than just eating. Nutrition was life.
I had to be realistic and straight and transparent with myself on how much time I wanted to spend in the kitchen. So, I quickly learned to put together recipes that were easy, nutritionally dense and could be made in batches and stored.
No doubt a huge learning curve for someone who would rather be doing anything else other than spending time in the kitchen. But it was where I needed to be!
I am still learning. The kitchen may look like a tornado struck the same spot twice, but in the whirlwind of the chaos emerges the essence of healing-nutrition!
Listen, the pandemic has knocked us off of everything we knew to be safe. So if you , like many others, put on a few pounds during this time, don’t sweat it. If your anxiety levels are escalating thinking of the winter days ahead, don’t sweat it.
The body is magnificent and can reset with a little discipline and effort.
Just to have some fun this month and to get you motivated in the process, I want to share with you three of my favorite original recipes. These are by no means an elaborate creation. But for me, they satisfy my sweet cravings and bring comfort to my soul. I hope they do the same for you.
- Banana Energy Bites:
¼ cup chopped nuts of your choice
¼ cup sweetened Baker’s coconut
½ cup peanut butter
½ – ¾ cup mini chocolate chips
1 scoop protein powder (optional)
2 tablespoons maple syrup or honey
Mix all ingredients in large bowl. Spread into greased 9 x 13 pan or make into equal size balls. Place in fridge for 3 hours. Can place in freezer if prefer more crunchier texture. Cut into squares.
Enjoy for breakfast or mid-day snack.
- Indian lentil soup
1 cup lentils (any variety)
Choice of any vegetables-fresh, chopped
2 bay leaves
4 cloves garlic
1 inch piece of ginger grated
½ stick cinnamon
1 tsp fennel seeds
2 tablespoons oil
Curry masala powder (available at any ethnic grocery store)
Red chili powder (optional for spicier variety)
Salt to taste
½ can coconut milk (optional)
Chopped coriander to garnish
Soak lentils for 3-4 hours.
In large pain, heat oil. Once heated, add fennel seeds. Allow it to turn slightly brown. Then add onions, bay leaves, cloves, garlic, ginger, cinnamon. Saute until brown. Add vegetables and saute. Add 2 tsp masala powder and salt. Mix so vegetables are fully coated.
Drain lentils and add to mixture. Mix thoroughly. Add 2 tsp more masala powder (adjust to taste) and red chili powder (if desired) and salt.
Add enough water to cover to top of lentil mixture. Cover with lid on medium heat. Stirring occasionally. Continue to add more water until lentils have cooked.
Add ½ can of coconut milk and allow to boil for 5 minutes.
Turn off stove and garnish with coriander leaves.
Enjoy as a soup, with naan or on top of warm fluffy rice.
- Cream Cheese Sandwich (Can substitute dairy free spread cheese and gluten free bread)
1 tub cream cheese
1 shredded cucumber
1 finely chopped red bell pepper
¼ cup shredded carrots
Red chili powder
Indian Chaat masala (optional. Available at Asian grocery stores)
Salt to taste
Mix cream cheese, cucumber, bell pepper, carrots. Whip until frothy. Add desired taste of chili powder, paparika, chaat masala and salt. Store in refrigerator in air tight container.
Enjoy on bread, dollar rolls, crackers. Or use as your favorite vegetable dip.
These are just a few fun creations I enjoy having around and hope it will spark the same for you.
Planning ahead and understanding how important nutrition is in our healing allows for us to live a life that can be enjoyed without having to compromise on some our favorites.
I am by no means a recipe developer. I am just a girl with a sweet tooth who values the meaning of living your best life, but knows it is perfectly ok to have your cake and eat it too!
Dr. Raman’s Concierge Medical Practice is focused on caring for each person as a whole, not just a list of symptoms. Our office is committed to helping our patients stay well and maintain good health rather than treating patients only after they become ill.