{The Everyday - Kelp Noodles}

Welcome to November! I cannot believe how fast this past month has gone and how quickly my life has changed.  We enjoyed our lovely trip to the Hawaiian Islands at the beginning of the month and spent the rest of it getting back into real life.  We were able to go to the beautiful and lush island of Kauai for our honeymoon and  I cannot wait to share all about the food culture and variety there. For now, just know that anyone with a common allergy could not only survive, but actually thrive.  There are wonderful options all over this beautiful island.  Honestly, it was so amazing, a move was and still is tempting....

As for today, I am back home in my lovely seaside home of Carlsbad and I am excited to share with you one of the most nutritious and unique foods in my refrigerator.  Kelp Noodles! Have you tried them? They are, at first glance, very odd looking and truly not that appealing, but believe me they are surprisingly fun. 

Full of fabulous fiber and rich in iodine, Kelp Noodles assist with digestion and boost your thyroid. Oh and did I mention they are practically calorieless... They can be found in most health food stores like Mother's, Jimbo's or even Sprouts on occasion. Kelp Noodles can be used to spice up a salad, add texture to stir fries or even to replace spaghetti if you're craving a hot dish with tasty marinara sauce.

To get started, I suggest washing and rinsing your noodles.  Then, using kitchen scissors, cut little 1-2 inches long pieces into a salad and see how you like the extra crunch.  Kelp Noodles can soak up flavor well, especially if they are allowed to marinate in a dressing or sauce. If you'd prefer a softer noodle I suggest you take this approach.  Next, try using longer cuts of the noodles in a stir fry with Coconut Secret's Coconut Aminos Seasoning Sauce. Add veggies and nuts and spices to your heart's delight! You really can't go wrong.  In the end it may remind you of a warm Thai noodle dish soaked in soy sauce, minus the calories and estrogen-filled soy.

If you really start to enjoy the flavor of this sea vegetable you should try other textures and flavors! Check out my recipe for Seaweed Rice Salad to get you started. 
Add this fun exotic food for some variety in your daily diet and let me know how it goes!Enjoy!

{Local and Seasonal}

 A rich color of burgundy caught my eye right as I entered the market. Shiny and perfectly plump, I couldn’t help but sample one.  A sweet flavor filled my mouth and warm summer memories flooded my thoughts.  Yes, it’s really that wonderful time again, cherry season!

Many of you may have noticed a new "trend", signs for local and seasonal foods.  Well, it’s more than a trend, it’s a very healthy approach to life.  Here’s a bit about this wonderful movement:

Why eat seasonal? Well, a simple answer could be, it’s cost effective! It also means the produce will be ripe and at its sweetest and most flavorful point.  How do I know what is in season? A wise woman once told me, the best way to tell what produce is at its peak season is by seeing what’s on sale at your local market.  Farmers and markets typically have more than they know what to do with, so the produce is sold for fabulous bargains and you can eat it right away, enjoying the rich flavors!  A pretty nice little situation if you ask me. 

Why eat local? I believe in supporting the individuals that work hard to produce whole, nutritious and fresh foods.  It has become a lost art as norm of our culture is mass production.  The men and women that fight against the grain to provide quality food for their community should be supported and encouraged.  Thankfully, many markets have picked up on the grassroots movement towards local and seasonal foods.  Whether it’s supply and demand or profit-based, I am grateful for the turn our culture is taking.  We need to reevaluate what we are putting into our bodies and remember the age-old saying, “you are what you eat”.

So head on down to our local farmers market or health food store to find other delicious seasonal produce! Enjoy!

{Wild Salmon, Lemon Cucumber and Avocado Salad}

To heal the 20 plus years of gut destruction by means of gluten, soy, dairy and much more, I have begun a cleanse.  I will only be eating foods that are soothing and avoiding any foods that would insight inflammation in my overly sensitive gut.  Day one was yesterday and, may I just say, I really wasn’t the happiest camper.  I have been slowly eliminating all sorts of food groups from my diet for a few years now and this cleansing diet is officially the most limiting I have ever experienced.  Now don’t get me wrong, I am in full support of the philosophy behind it and am eager for the end result it might bring, but boy is it going to be a test of my perseverance and self control.  I am already trying to find ways to create little desserts with the foods I have available to me.  I truly am a dessert girl through and through….

To summarize the diet for you and well, to get a little pity from you all, let me tell you what I can and cannot eat for at least 30 days. 

{Soothing List}

1. Most Veggies (except tomatoes, potatoes and mushrooms)

2. Fermented Food (like sauerkraut and pickles)

3.Any Meat (I’m only going to be incorporating Salmon for now)

4.Low Glycemic Fruits (This ones tricky.  Some fruit I thought was LG is not!)

5. Anything and Everything Coconut and Olive based (One of the most soothing foods you can put in your body!)

6. Herbal Teas (a favorite already, fortunately)

{Inflammatory List}

1. SUGAR/Chocolate (including Low Glycemic like agave and brown rice syrup)

2. Grains (Any and all, even GF)

3. All Dairy

4. All Soy

5. All Alcohol

6. High Glycemic Fruit (melons, mango, pineapple, raisins)

7. Lectins (this one was the hardest for me to give up! Includes nuts and beans)

Well there you have it! Sooo if any of you have fun recipes to spice up my diet, please feel free to share! I had fun creating a nice light dinner this evening that you can even enjoy.  It incorporates all soothing foods and just happens to taste delicious.

{Wild Salmon, Lemon Cucumber and Avocado Salad}

A perfect pairing, the lemon brings out the saltiness of the salmon and the avocado brings a rich buttery flavor to compliment the tangy lemon. 

{Serves 1}

1 cup   Diced Organic English Cucumber

1 tbsp  Extra Virgin Olive Oil

Half a Ripe Organic Hass Avocado

Torn Pieces of Wild Alaskan Smoked Sockeye Salmon

Sliver of Fresh Lemon

Dash of Pink Himalayan Sea Salt

Mix your Cucumber and Olive Oil in a small bowl.  Slice your Avocado and mix in, adding your Salmon to follow.  Sprinkle the dish with fresh Lemon juice from your Lemon sliver and Salt it to your taste.   Mix well and enjoy!