Eating Philosophy:

I eat based on the Healthytarian lifestyle, which takes into account optimal health, along with fresh thinking and mindful living. My diet is based on whole, natural food, which also solely comes from plants (vegan). It also reflects organic, seasonal, local, raw and acid-alkaline balanced eating. I eat a wide variety of wholesome foods in their natural forms each day, and never worry about counting calories or nutrients. All of my dietary choices are approached through conscious awareness, mindfulness, self-love, respect, and compassion; not fear, deprivation, guilt, or negativity of any kind.

Grocery Shopping: I do grocery shopping once a week and my reliance on any food from grocery stores is drastically reduced during the summer months. I buy most of my dry goods (beans, grains, nuts, seeds) in bulk from local and/or online sources, roughly 3 to 4 times a year. While my cupboards always have some wholesome dry foods available, at the end of each week my refrigerator is pretty much completely empty. There is no food waste and there are no condiments, processed packaged foods or leftovers that may typically be found in common households. At the grocery store the organic and conventional produce section is visited predominantly. Inner aisles are visited rarely, only if I have a specific need to top up on something like dry beans, or to get some wholesome frozen fruits or vegetables.

High Quality Food: Having access to whole, natural, high quality food is one of my top priorities. During the months of May through October I enjoy an abundant variety of fresh vegetables, fruits and herbs. In the past this was mainly from a local, organic CSA program, but since 2013 it is mainly from my own garden, along with food from local, organic farmers. It is an incredible pleasure to grow a large portion of my own food, and also support the efforts of others who grow food sustainably in our area. I also consume a significant portion of many of the wild leafy greens, fruits and mushrooms that grow naturally around my home.

Whole, Plant Food: Animal foods, refined sugar products, refined grain products, oils, coffee, plastic bottled water, alcohol, chewing gum and pretty much all processed foods are non-existent in my household and in my diet. Aside from the odd can of coconut milk, my household and diet is also essentially free of any canned foods. At rare occasions, I may have some lightly processed foods like organic tofu or organic brown rice pasta.

Raw or Cooked: My diet is considered high-raw, with at least 3/4 of my food each day being consumed in its natural (uncooked) form. Typically, 2 of my 3 main meals, as well as all snacks are eaten in their raw, natural forms.

Homemade Food: I prepare all of my meals and snacks at home, with an average meal taking me 15 minutes. I almost never follow any recipes, so each meal is created with unique ingredients and amounts, with no two meals ever being completely the same. When traveling, I stay very close to this eating lifestyle, but at times will purchase store-bought versions of whole, plant foods I would normally make at home, like hummus. I can almost say that I never visit restaurants. I may visit one once or twice in a year if I find myself in a place that has a high-quality, wholesome plant food restaurant. Otherwise nothing compares to the quality and wholesomeness of food that I have at home, and I greatly enjoy being responsible for my own food and meal preparation.

Kitchen Tools: The main tools in my kitchen that I use regularly for meal preparation are: a Vitamix blender blender, which gets used on average twice each day, as well as a juicer (the no-longer available Jay Kordich Power Grind Pro), a Cuisinart (FP-14DCC) food processor, and an Excalibur dehydrator, which all get used on a weekly or monthly basis. I do not own a microwave, coffee maker, dishwasher, and my oven has never been used since its purchase. I occasionally use a toaster oven.

Breakfast

A typical day starts with a green smoothie; at least 6 of the 7 (if not all 7) days of the week, year-round. I’ve been drinking green smoothies for over 8 years, and my love for them has only continued to increase as time went on. They are truly one of the most enjoyable, delicious, fastest, easiest, and acid-alkaline balanced meals. My green smoothies are most typically based on 1 banana, one other serving of some fresh or frozen (seasonal) fruit, along with a large amount of leafy greens (2-4 cups), and 2 heaping tablespoons of seeds, like flax or chia, along with some local, wild spring water. Every so often, I also include a supportive herb like Ashwagandha, Maca, Triphala, or Shatavari powder. Leafy greens I use include: kale, collard greens, Swiss chard, spinach, cabbage, various vegetable leaves (broccoli, carrot), and wild edible leaves like dandelions, clovers, and plantains. From May through December, I depend entirely on my own homegrown or wild greens. My usual serving size of this breakfast meal is 2 cups/500ml/16oz.

Once in a while, instead of a green smoothie, my breakfast may consist of:

  • A soaked or cooked grain bowl with some nuts or seeds, fruit, and spices like cinnamon. (i.e. steel cut oats, buckwheat groats, oat bran, or teff)
  • Ezekiel Bread (pure, sprouted whole grain, flourless bread) with raw nut butter and fresh fruits
  • Raw “fruit & flax” crepes with raw nut butter and fresh fruit, and a potential drizzle of raw chocolate sauce

Lunch or Dinner

Over the past few years, lunch has typically consisted of a whole-meal salad or some other raw-based veggie combos, where as dinner would typically consist of a creamy, spicy, or savory cooked grain or starchy vegetable and steamed veggie mix or some kind of veggie curry dish. However since the start of 2016, I am increasingly moving to eating fresh fruit only in the evenings, based on my deeper call towards a more yogic fasting lifestyle. In this sense, I alternate between whole-meal salads and cooked meals as my lunch.

Common lunch/dinner meals may consist of:

  1. Whole-Meal Salad - consists of some leafy green and on average 2 to 3 other vegetables, some cooked or sprouted beans/lentils or seeds (hemp, sunflower or pumpkin). It includes a homemade salad dressing typically based on fresh lemon, garlic and/or ginger, along with herbs and spices, or cashews for a creamy dressing.

  2. Warm/Cooked Starch & Veggie Mix - consists of some cooked whole grain (i.e. brown rice, buckwheat, quinoa), OR yams or potatoes, and 2 to 4 steamed vegetables (typically at least one being green and/or from the cruciferous family), and mushrooms. Beans or tempeh are also sometimes added. Mushrooms and vegetables are cooked (steamed) in their own juices, or on a thin layer of water, without any oil.

  3. Soup or Chili - consists of some cooked homemade bean or lentil and/or vegetable soup or chili. Examples include tomato-red lentil, or multi bean and vegetables, or butternut squash. All soups are based on water and lots of different herbs and spices; never on any processed vegetable stock or bouillon. Occasionally a whole grain or potatoes may be included.

  4. Wraps, Dips, or Veggie platters - either an Ezekiel wrap with hummus, leafy greens, and veggies, or a veggie platter with hummus, or baba ganoush or creamy cashew sauce.

  5. Unique Meals - on some occasions, depending on the desire and season, I enjoy all sorts of unique delicacies like raw pizzas, raw zucchini noodles, raw lasagnas, bean, grain or potato patties, etc.

Snacks

Normally between breakfast and lunch, I have a snack that consists of a handful of raw, soaked almonds (or other nuts), or a treat (see below).

Normally between lunch and dinner, I have a snack that consists of fresh fruit, or a frozen fruit treat, or other treat (see below), or fresh homemade green juice.

Nothing is eaten after dinner, and as shared above, increasingly my dinner is simply becoming fresh fruit. At minimum, a 12 hour window is adhered to between the last meal of the day and the first meal of the next day for optimal cleansing and detoxification during the natural fast of the night hours.

Treats

Typically 2 to 4 times a month I make some sort of raw-vegan treat. This most commonly consists of some sort of squares or bars. On rare occasions a more formal dessert may be made like some raw, vegan cake. Each of them is most commonly based on raw, soaked nuts, or seeds, and dates or raisins. They may also include ingredients like: coconut butter, raw cacao, carob, fresh fruit, and spices.

A few times per year, I will make a frozen fruit treat in the form of non-dairy ice-cream, using pure fruit, along with some other possible whole food additions using my Vitamix.

Drinks

Fresh, pure, local (wild) spring water is my main fluid each day. Although I drink a minimum of 1 liter/32oz, I don’t count or aim for any specific amount to drink. I just take regular sips throughout the day, and not with my meals. The water is always at room temperature, never refrigerated or with ice cubes.

I typically have a fresh, homemade green juice several times per month. On rare occasions I have an herbal tea. On rarer yet occasions, I may have a hot raw cacao drink, or homemade non-dairy milk, like coconut or almond.

I never consume any coffee, soda, regular tea, dairy milk, alcohol, or any processed juices or beverages.