How We Changed Our Input
September 5, 2014
Last August we returned from our summer travels in Europe and made some dramatic changes to how we fed and cared for our bodies. Twelve months later not only have we kept up the changes we made—I think we have even improved on them.
Why we did it
- With my growing practice and longer hours I had felt increasingly overwhelmed by the limited time I had to prepare healthy meals in the way I had done in previous years.
- We began to compensate by eating out or turning to more processed food items to save time.
- We struggled to free time for a daily family exercise program, we believed in since we lost 1-2 hours pre & post meal in the kitchen each evening.
- Joachim had just read Chris Crowley’s, Younger Next Year and was motivated to get serious about exercise while I had read The Raw Food Solution by Mizpah Matus which came highly recommended by one of my mentors. Both books caught our attention and had us talking.
- With a preteen in the house we knew we only had a few limited years, if that, for him to experience a cleaner, healthier, and simpler approach that he may one day borrow from.
- Finally, and most significantly, was a week with my mentor Dr. Soescu in Romania where I was exposed first hand to a drastically simpler way to eat healthy. It was an approach she and colleagues practiced in her clinic and she carried out at home.
The changes we made
- Eliminated all dairy and packaged, processed foods other than bulk items such as rice, quinoa, millet, lentils, beans. (We already kept a gluten free and vegetarian kitchen.)
- Replaced our German-style fruit and muesli breakfast with raw fruit only smoothies, juices and/or whole fresh fruit.
- Added a raw vegetable salad as a first course to every dinner followed by variations of either roasted vegetables, vegetable soups, or vegetable & grain dishes.
- Lunch evolved naturally as leftovers from the evening meal or a continuation of breakfast fruits
What it required
- A new shopping strategy. More frequent but certainly quicker trips—mostly in and out to the produce section. We shared this task.
- Cooking/prepping ahead for 4 of the 5 weekday meals became a family event on Sundays.
- Setting up a smoothie/juicing station in our kitchen with all we needed right at hand—cutting board, knives, large bowls or platters. We began with this Vita-mix and have since added this Omega Juicer.
The benefits we experienced
- Improved our body’s ability to eliminate – our output!
- Able to get in a pre-dinner swim and after dinner walk!
- Happier Lauren each evening = Happier Family
- Eliminated cravings by 95%, nothing a piece of dark chocolate or coconut chia pudding can’t fix.
- Wake alert each morning, and clear headed. Reduced caffeine intake dramatically.
- All of us stayed flu and virus free all year.
- Our Clearer Heads = More Creative Minds
- Seriously loving what we are eating and we know we our nourishing our bodies not just filling them.
Three Challenges we faced
- Keeping enough fresh produce available without over buying and having it spoil.
- Increasing “warming” foods during winter especially this past exceptionally cold Austin winter.
- My German mother-in-law who is skeptically curious but occasionally states I am likely starving her son and grandson. ☺
Why I think this change worked
- We made a team effort. All of us got on board and stayed there.
- We believed in what we were doing. We had read enough and shared the same belief system regarding the body’s need to clean itself.
- We saw and felt the changes—immediately!
- It simplified our domestic tasks which gave us more time to play and be creative.
- There were also unexpected secondary benefits such as increased energy and motivation, a gradual opening to new perspectives on areas we had felt stuck, and the joy of being on this adventure together.
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
These bites are just the best for travel, mid meal snacks, and hikes. You”ll see this is more of an ingredient list than a recipe. The only trick here is to adjust the amount of wet ingredients to dry so that the mixture comes together and can easily hold it’s shape. Enjoy the versatility of…
Here’s a stew inspired by Yotom Ottolenghi to carry you into fall and it is a much deserved helping of pure comfort in a bowl. Ingredients Olive oil 1 Red onion, peeled and finely chopped Fresh thyme leaves removed from stems 1 large or 2 small eggplants cut in chunks 24 cherry tomatoes halved or…
Maybe it was nostalgia for simple times or perhaps it was the comfort appeal, but this recipe won my attention this week and I’m glad it did. What a treat! Adapted from Minimalist Baker Ingredients for 2 Servings COMPOTE 1 cup blueberries (frozen or fresh) 1 Tbsp orange juice 1 Tbsp chia seeds Combine blueberries…
Despite residing in the Southwest for over 12 years I am not particularly knowledgeable when it comes to chilis. My dear German husband though nearly perfect in many ways is not a fan of spicy food. I on the other hand adore new flavors—salty, spicy and hot. What I love about this dish is that…
Here’s a delightfully delicious way to showcase gorgeous Asian eggplant now in season. Recipe inspired by Hetty McKinnon’s Ginger Scallion Glazed Eggplant, To Asia with Love. This book is well worth the purchase even if you only use her amazing essential sauce and oil recipes. Ingredients 4 Japanese Eggplants, halved lengthwise 1 TBL Toasted Sesame…
For nearly a decade of my life, Saturdays meant roisenbrot day from Mahlzahn Backerei in Neuenheim, Heidelberg. Picking up a loaf generally involved a morning walk across Bruckenstrasse with Sophie our Bernese Mountain Dog stopping traffic as she languished along behind Sebastian’s kinderwagon. Although we’ve said farewell to Sophie and gluten since those days and…
I really did not believe there was a cauliflower recipe I had not tried and then along came this one, and wow! It is so yummy and so simple I’d make it again tomorrow! Inspired by 177Milk Street, Tomato Braised Cauliflower, Rebecca Richmond Ingredients 1 large head of cauliflower cut into small florets of similar…
Borrowed and adapted from Aran Goyoaga Cannelle et Vanille, this is the perfect Saturday cake. Whip it up just after lunch so it will be ready to slice with a cup of tea late afternoon. Adaptable recipes are my thing and this cake stands in well with a variety of seasonal fruits. So far I…
The saffron in this Saffron Pumpkin soup adds touch of elegance that will make it seem like you’ve made a gourmet restaurant style soup – because you just did! Seed Topping ½ cup pumpkin seeds 2 tsp maple syrup A pinch of red pepper flakes Set oven at 350 degrees. Toss seeds together in a…
This is one of those amazingly simple recipes with delightful complex flavors. Perhaps you could serve it alongside of this sourdough gluten free bread? Ingredients 5 medium zucchini 3 heaping tablespoons of tahini A splash or two of olive oil Juice from two lemons Zest from 1 lemon 1 teaspoon of smoked paprika A clove…
I love noodles, I love tahini, and I really love broccoli so when I came across Hetty McKinnon’s Sesame Rice Noodle recipe I was thrilled. This comes together in a snap especially if you have prepped the “everything oil” in advance. If you are a fan of this dish may I suggest you have a…
Tune in with us on a special episode of #HowWeHeal where we touch base with our audience before we take some time to pause and work on our #newbook we will be publishing soon! Subscribe and stay tunes on our channels for new episodes and updates on this #healingjourney. We invite you to reach out…