Finding the Right Food - Part 1

Broccoli, Avocado and Lime Salad

Eating for me is not so much about what kind of diet is best, as it is about what type of food is right for me at this time.  This has been my guiding question since I found out some of my cells decided to become cancerous.

Whether my doctor’s training was conventional/western or complimentary, they all said the same thing with regards to my diet: eat what feels right for you, listen to your body. 

This idea of listening to my body for what food to eat wasn’t entirely new to me, as I routinely used to come home from work and either go for a walk or a run and on that outing always come home with an idea for dinner.  While I was out in the fresh air exercising, I would tune into what it was I felt like eating that night and always a picture or idea for a meal would come to me by time I got back home. 

It’s easy to get in the habit of eating the same foods over and over again and not having much of a varied diet. I know that was the case in our household. Even though the food I bought was mostly organic/biologic, it was always the same stuff.  Over the years our kids presented different food sensitivities and so I was motivated to explore different options to wheat, dairy, and sugar.  However, as years passed and the sensitivities seemed to lessen, I eased up on being so strict. Now, I’ve noticed that even with the healthy alternatives that became staples in our kitchen, I still found myself cooking with the same vegetables, grains, and fruits.

When news arrived that I had cancer I immediately thought, it’s time to tighten up my food choices to more effectively support my body with powerful anti cancer ingredients.  This is when I really took to heart the encouragement I kept receiving from the doctor’s: listen to what your body wants to eat.  Losing weight was a concern for me (and still is) so I had to balance what I could eat with top quality calories, meaning more coconut in all forms, avocados, and nut butters (almond, my favorite).

I was never a big consumer of processed or pre-made foods so it wasn’t like I was suddenly cutting out a huge area of what I ate, but I did stop buying anything that was already made in a jar or package no matter how healthy the ingredients were.  Only whole, fresh foods and grains came into our house.  I dove into two vegan cookbooks and started trying out many of the recipes.  I loved how these recipes combined a lot of the foods I already ate, but in different combinations from what I was used to.  The use of dates in many recipes surprised me as a form of sweetener. I love dates, but didn’t eat them that often.  I had cut out all sugar completely in the first few months, but now I have loosened up and will use dates in some recipes.  It’s impossible to be perfect here and know exactly what is the ‘right’ thing to do.  I can’t give advice for anyone on how to eat, except to share what I do, the sources I find for guidance and the spirit in which I am eating.

I’ve had fun making different desserts like Sweet Potato Brownies with almond butter and coconut icing or Broccoli, Avocado & Lime salad.  I get inspired by recipes and as I follow them I usually adjust them a little. With the Broccoli and Avocado salad I added pomegranate seeds, arugula, and lightly steamed kale.  These additions made for an excellent lunch or really nice dinner salad.  Don’t be afraid to alter the recipes with some of your favorite foods or whatever is calling to you from the fridge.   

If you are interested in vegan cooking, I highly recommend Deliciously Ella: 100+ Easy, Healthy, and Delicious Plant-Based Gluten-Free Recipes by Ella Woodward and The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon.