You may remember my last post, in which I dove into the details of my self-revolution via love, acceptance, and trust, and my ongoing body-rebooting with a liver cleanse, detox techniques, and a strict anti-candida diet.
I didn’t really get into how this physical restoration of sorts has changed my lifestyle. I guess I should have expected it. I mean, changes in one’s body must require changes in one’s lifestyle, right? For me, it’s my diet that is taking most of the hits. My diet has become… unique.
Some strange things happening to me on this new regimen:
1) Seaweed. Yeah, seaweed is happening to me. I eat it now. Sea Snax? Annie Chun? They’re all friends; I don’t discriminate. It tastes like deliciously flavored tissue paper. But it probably looks like just plain tissue paper. It is an awkward snack to eat, especially in a public place. Even the companies who make it know that. Sea Snax labels their product as “strangely addictive.” They might as well be saying, “we know that it is weird to eat this, and you’re weird if you do eat it, but it’s addictive – it’s not your fault.” Thanks, Sea Snax.
2) I eat vegetables for breakfast. Banned from grains, I haven’t seen my beloved oatmeal or millet porridge for months. What’s a girl to do? Discover her deep love for steamed cauliflower drizzled with olive oil, salted and peppered to perfection. That’s what. I am now known to eat an entire head of cauliflower for breakfast. Who does that?
3) More seaweed. Not nori… I’m talkin’ wakame. This kind looks like boiled spiders. Yep. I make my own vegetarian sushi and roll it up. It’s good, because I don’t have to actually look at it and be reminded of the spider-look-alike factor, and it tastes delicious. Funny that this one isn’t advertised as “strangely addictive.” It should be. Heck, I’d even take off the “addictive,” and just mark “STRANGE” right on the package. Hey, it wouldn’t help sales but at least it might give people some warning that when they rehydrate this nutritional sea veggie, their stove top may resemble a deleted scene from Arachnophobia.
4) Having abandoned all sugars (fruit included!), stevia is not only the new kid on the (chopping) block, but also ring leader of the popular crowd. Enter Kabocha Spice Gelato.
This recipe is adapted from HEAB’s protein ice cream, which has been my saving grace whenever I feel deprived of dessert. This protein ice cream has also become the canvas for MANY a flavor, Kabocha Spice being only one of my favorites. Don’t be surprised if more versions appear in future posts…. Actually, you might want to count on it. I call this lovely edition “gelato” because it seems to be creamier and a bit more melty than regular ice cream. It is Soft Serve’s and Pudding’s scrumptious little love child.
Kabocha Spice Gelato
*If you dig this recipe, I’d love to know in the comment section below! I’ve got my fingers crossed that Katie might feature it on her blog, since she’s just announced she’s choosing a vegan treat to show off in her “chocolate-covered” spotlight! :)
1/3 cup nondairy milk (I use unsweetened So Delicious coconut!)
15 grams/2 Tbsp vanilla protein powder (My favorite is Nutribiotic’s Vegan Rice Protein – Be sure you LIKE the taste of whatever you use!)
2/3 cup puréed kabocha squash (Cut in half, scoop out seeds, slow roast face down in 1/4 inch water at 275˚ for 2 hours)
1/2 tsp celtic sea salt or Himalayan pink salt (do not omit!)
1/3 tsp xanthan gum (see Heather’s original post to learn about the importance of the gums!)
1/2 tsp guar gum
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
stevia to taste (I use 5-7 drops NuNaturals vanilla stevia)
225 grams/7-8 oz ice cubes (about 4 ice cubes from a standard 16 cube tray)
extra 1/4-1/2 tsp cinnamon swirled in at the end
soaked and dehydrated salted pumpkin seeds on top (I’m obsessed with Go Raw’s sprouted pepitas)
1) Place in vita-mix or other high-speed blender: non-dairy milk, protein, gums, spices, salt, vanilla extract, stevia. Blend till smooth.
2) Add puréed kabocha and blend well.
3) With blender off, add all ice cubes and secure on blender top with tamper. Blend on highest speed and use tamper to push the ice cubes into the blades until smooth and creamy (this takes less than a minute).
4) Pour into bowl, swirl in extra cinnamon, and top with yummy pumpkin seeds!