Does one need an excuse to make homemade nutella?
Nothing says autumn like something made with pumpkin and apple. On the first day of the 2014 edition of Home Made Challenge, which coincides with October Unprocessed, in two separate conversations the topic of doughnuts came up. And whenever doughnuts peek into the cluttered confines of my mind they tend to grow roots and stay in my mind until I have satisfied my craving.
You know those hellish winter Mondays, when you get home after a long day at work and it’s too cold to go out again to get groceries, and you’re really craving an elaborate comfort meal but it’s already way past dinner time?
Today was one of those days, but thanks to quick thinking and Rochon Garden’s CSA vegetable box, we were able to throw together a slapdash winner for dinner.
Seeing the positive results in my life in the past month, many friends have been asking me about the process back to health. As a follow up to a previous post about stress and nutrition, I will share in more detail the process of discovering intolerances and how it has helped me. Please bear in mind that this is only my process, and I am still very much living this journey. Always consult a doctor and/or naturopath when considering healing approaches.
Before I dive in, I want to share a photo of a recent meal from Havana Café, in Old Ottawa South. I had this amazing plate – fish with tomato and garlic sauce, purple rice and beans, grilled vegetables, fried yucca and plantain. There was nothing I could not eat on this plate and I felt great afterwards. It is so wonderful to not have my body break down after eating.
Ironically, having a bunch of new food intolerances has given me a new resolve to cook more. I’m excited to be back in the kitchen again, excited with trying out new ingredients, checking out new recipes. It’s like doing the Home Made Challenge, but less stringent because I always have the option of eating out!
Everybody knows that I have a sweet tooth. I’m not going to let these food intolerances stop me from satisfying my undying love for sweets – I am determined to find and develop desserts that will not knock me out.
Enter, coconut lime blondies.
This new year has been a whirlwind of things that can be summed up by this sketch I did at work one day.
First, I got over the high of being a new Master’s student, and really got into the hard part of working full time and being a student. Like working late into the night with assignments and course readings after a long 9 hour work day. Like not having enough time to make food to feed myself. Like the only source of nutrition I was getting was from the milk I put in my coffee.
Then, February came. February meant no sunlight, on top of not getting the recommended intake of fruit and water daily. Fruit`s expensive in the winter, people! February also saw me prepare and write 2 exams, deliver a really *really* big project in Asia, and at the same time, finish a final project for school with a remote team. Oh and 2 less days in the month in which to do all of the things. What kept me going were my amazing classmates, colleagues, and Donica from the Café Vérité who made delicious and nutritious meals at my workplace. You might notice that I didn’t put friends in that list because I simply had no time to socialize.
Despite my support network, I felt like I was being crushed. I had migraines and/or massive joint pain every day, I couldn’t get out of bed in the morning, and I wanted everything to just end. I had a health crisis. I needed to do something about it, and so I went to see a naturopath-nutritionist.