I have never been into science. I definitely have a "creative mind" in that way, and remember nothing of the biology classes I had to take during school. One of the more peculiar, scientific things I am aware of is the sensitivity coconut oil has to temperature. If you notice, it can be liquid like oil or as thick as butter (and sometimes thicker!) It is such a fascinating obsession of mine, beyond it's sometimes scientific characteristics.
PEPPERMINT FROZEN BANANA WITH CHOCOLATE COCONUT SHELL (Gluten-free, Vegan, Raw opt.)
If you don't like mint, experiment with other extracts! Try adding carob powder, macadamia nuts, or any topping you like. This recipe has infinite options and will be wonderful any way you prepare it, I promise. Enjoy this frozen treat for our last few days of summer, or if you're like me, anytime around the year.
Serves 4
2 organic bananas, halved
1/4 cup extra virgin coconut oil, liquefied
1/4 cocoa or raw cacao powder
1 tablespoon maple syrup
1 teaspoon peppermint or vanilla extract
2 tablespoons walnuts, finely chopped
1. Slice each banana in half and skewer one end with wooden stick or toothpick. Freeze for at least 4 hours or overnight.
2. Warm coconut oil just enough to liquefy it completely. Whisk in cocoa or cacao powder, sweetener, and peppermint extract.
3. Create an assembly line of bananas, chocolate sauce and chopped walnuts. Dip banana in chocolate and very quickly coat in walnuts (the shell will form immediately, so if you're not fast enough you won't get any walnuts). Repeat for each banana.
4. Eat immediately or re-freeze.
WHERE I CAME FROM AND WHERE I AM NOW: 1 Year Blogging
Those who have eaten a lot of my food tend to use one word to describe it: hearty. It's difficult for me to even concoct a recipe that isn't. In my kitchen, it's just simple problem solving: vegetables? protein? fat? etc. Really all this means is, I always factor in substance. I'm constantly bewildered by people who eat spinach and cucumber salads (pointless! Yeah, I said it..) and expect not to be hungry in an hour. I both don't like feeling hungry, and am hypoglycemic, so I need long-lasting, nutritious food.
So many times, I get questions concerning what I eat. Either confusion by what color my smoothie is (why is it...grey?), or what I actually consume, since gluten, dairy and meat are the pinnacles of the standard American diet. I've gone many ways about answering these questions, all while trying to remain poised and not defensive. I understand the fascination people have, since I, too, looked at food porn after finding out my "gluten-sentence," wishing I had eaten more sourdough bread in my life. It is definitely not the easiest diet to manuever around, but as my mindset always is, difficulty = challenge, and I love challenges.
I began eating this way almost two years ago. Although it makes little sense to others, I became gluten-free and vegan at almost the same time. I had been dabbling with fish, and wasn't ready to give up my greek yogurt, and then BAM. Gluten-free and vegan. It was kind of like....go big or go home? I just thought, I might as well go all the way. Little did I know what would arise from all of this.
All of these problems: the gluten, the dairy, the "moderate" almond intolerances (just, no..) and the like, all stemmed from my very chronic stomach pain. Not until I really decided to find out what was wrong, did I find something else I could never have foreseen. Without getting too sappy for my little anniversary post (no one is actually reading, are they?), I just can't believe what this has all done for me. Never, EVER in a million years did I think I would call myself an "aspiring chef" or "baker" or "food photographer" at any point in my life. This has all come so surprisingly, but it has been quite an excellent journey.
Today, I found out that I am nominated for VegNews 2010 Veggie Awards for Best *Online* Vegan Bakery. I wrote this entire post without knowing that, but somehow it factors into the whole idea of this day. Looking back on what this last year has been, and now, being nominated for something like this is still surreal to me. I am so thankful and yet still so amazed how all of this came about. Either way, I feel like I'm exactly where I should be. Finding out that I can't eat bread and dairy created one of my biggest passions in life: food.
So food, I love you so much. Thank you for existing and being delicious, even without gluten. You are a life-saver.
* PLEASE Vote for all your favorite vegan products and for my online bakery for the VegNews Awards HERE. Thank you everyone for your support and votes! *
STOMACHS AND WHY WE HAVE GUT FEELINGS
For anyone with severe stomach pain, or any chronic illness, you know what kind of effect it has on your entire life. Getting up in the morning, being active, being busy, traveling, mood, etc etc etc. The ways it can hinder your life are often listless.
It's hard to even remember where and when it started because it has felt like a lifetime. It began randomly and stubbornly as my digestion is best known for its transformative nature. A chameleon, really. Sometimes it's horrible, and sometimes it is OK for months at a time. It makes diagnosis for a mystery illness very difficult. I've seen countless specialists and done every diet modification in existence. I've eaten all cooked, all raw, all green, all grain, no grain, no yeast, dairy, no dairy and the list continues. Over the course of these years, taking an unbelievable amount of herbs, probiotics and enzymes, only eating this before that, food combinations, taking 6 pills before eating anything, and NOTHING CHANGED. Not once were my symptoms relieved. It was almost comical the way my stomach was so abusive and yet completely unresponsive to everything. Some of you may understand when I say I resented my body, which is a horrible way to feel. I did everything I could for it, fed it all the right things, did yoga and every other exercise I could find, and it was still causing me pain.
From the very beginning of this illness until now, I have little clarity on what the actual problem is. From what I can tell, I've had a heavy bacteria imbalance that is effecting my entire body, but most specifically my intestines. I'm also hypoglycemic. Both these things made finding my "sweet spot" of eating, very difficult. I do little things everyday to help, but as exhausting and heart-breaking as this experience has been, most of it has been about LETTING GO. Stressing about the problem could have been causing the problem. I know now that the worry was hurting me and accepting it has done wonders. For me, it was about "releasing the demon" sort-of-speak, and letting go of the anger I had about the situation.
My life and priorities have completely changed. Through this process I became gluten-free and vegan. I learned about foods and nutrition that I never knew before through all the research. Most importantly, I've grown to understand my body. My body has become even more precious to me. Through food I have reached a clarity about health and what it means to me. My illness has been the worst and best experience and one that deserved it's very own post.
I couldn't even fathom the way my stomach has changed my life, but I know without it, I wouldn't have learned all the things I now know. THAT is my peace of mind. I now practice unconditional love towards my body, in all the ways I can. Some days are good, some days are bad, but either way I know I'll be OK.
Things I have learned:
aloe supplements are my savior
always drink your smoothie with a spoon and chew
drinking during or after a meal does affect my digestion
ginger tea soothes me no matter what
raw onion or garlic are toxic to my body
yoga or physical exercise always help to keep my digestion moving
not enough water causes sluggish digestion and cramping
stressing about my digestion will make it worse, every time
treat my body with as much respect as possible, it is fragile