Most temptations we face day to day, whether it’s a delicious looking bagel just freshly toasted and dripping with butter, or a piece of chocolate cake at a friends birthday party, or a selection of wines at a party only take us by surprise if we have not already determined what we do and do not eat.
A new study found that 80% of women who used the words “I don’t” stuck with their good eating habits vs. 10% of women who said “I can’t”.
Which feels more powerful: I don’t or I can’t?
I have found that saying or thinking the words “I don’t eat that” are magical in helping me to feel empowered daily. Also the words “I only” which are a little more positive. “I only eat foods that increase my energy and nourish my body.”
Since I have been eating a high raw food diet for 15 years, it may seem like I have it all figured out, And most of the time I do find it easy to stick with healthy foods. My eating habits still switch as the seasons change and my activity levels go up. Here in Scottsdale I do a lot of hiking and intense yoga almost daily so I do get a little more hungry. I find that drinking my green juice every day without fail or at least a heaping TBS of Vitamineral Greens in water with some stevia help keep me feeling nourished so I don’t crave unhealthy foods. Last night, I made a big pot of cooked, vegan butternut squash soup (see recipe below) and added some sweet potatoes, tomatoes, zucchini, onions, garlic and seasonings. It was so delicious, hot and comforting and this morning I felt great! So it’s not about eating what someone else thinks you “should” eat, it’s about finding what works for you as the seasons change and don’t feel guilty about whatever you consume. Make good choices and eat something healthy before you leave the house!
Take a minute today to write down your list of what you don’t eat and what you only eat so you will be ready next time you are at Grandma’s for Thanksgiving or at a holiday party.
You can do it!
Butternut Squash Soup (hearty, cooked, vegan)
2 teaspoons coconut oil
1 medium yellow onion
2 cloves garlic
1 medium butternut squash
4 stalks of celery
1 head of broccoli with peeled stem or 1 large sweet potato chopped into small bite sized pieces
1 red bell pepper (optional)
6 cups water or vegetable broth (more or less)
10 large basil leaves
1/2 bunch cilantro
1-2 teaspoon curry powder or cumin powder
cayenne to taste
sprinkle of sage
2-4 teaspoon Himalayan salt or to taste
black pepper to taste
1. Peel the butternut squash and remove the seeds.
2. Chop the onion and garlic and sautee in a large pot with 2 teaspoons of coconut oil.
3. Add the chopped celery and continue to sautee until the celery starts to soften.
4. Add the water or vegetable broth and the remainder of the chopped vegetables and spices except the fresh basil and cilantro.
5. Let simmer for 10-15 minutes then test the squash for softness.
6. If it is soft enough to bite through, the soup is done.
7. Adjust seasonings.
8. Remove 2/3 of the soup and blend it until smooth with the basil and cilantro.
9. Add the blended mixture back to the pot with the unblended portion. Stir and serve.
How to make your own vegetable broth:
Take 1 large gallon sized freezer ziplock bag and start filling it with any vegetable scraps from the ends of your celery, cilantro stems, garlic and onion skin, peels from carrots and sweet potatoes, etc. Keep it in freezer until the bag is full. Then add the bag of frozen veggie scraps to a large pot and fill it with water. Add 1 tablespoon of Himalayan salt if desired. Simmer for about 1-2 hours. Let it cool down, then strain the vegetable broth out with 1 colander. It should make about 2 quartz of broth. You can freeze the broth or use it within 4 days in your soups, cooked quinoa, or even as a base for your raw green soups and juices.