Intuitive Eats 8/13/11
Todays post is just about the eats, my friends.
A life update is in the works for tomorrow . . .
Today I woke up not the slightest bit hungry around 7am. I stayed in bed catching up on emails and blogs until some form of hunger came. I was really craving some sort of protein egg type meal, but I had to readjust my cravings to what I had in the house.
If I really wanted to fulfill my craving, it would have been a lot of work and I would be ravenous by the time I did eat. That’s one weird think about intuitive eating . . . those stock shelf cravings.
A gluten free bagel with black raspberry jam and earth balance did the trick.
I have some sort of cold going on or something. I cant stop sneezing and it sucks. I had some umeboshi paste to help draw everything out, and because another one of my health philosophy guidelines is making sure you have something pickled or fermented each day.
At my parents I had a good chunk of watermelon because I was both thirsty and hungry.
(note the winter plate, I cant wait for cooler weather #obviously)
Mom and I visited Marie 25 burgers again. This time I went with the Athens veggie burger, no bun. I also split an order of sweet potato fries with Mom.
After shopping, I made a batch of vegan miso soup. Love this stuff . . . L-O-V-E
Dinner was another Stewart BBQ specialty. Fixed a plate minus buns.
A little while later, I put some whipped cream in a small bowl and topped with local blueberries and wet walnuts. Awesome combination of blueberries and cream.
Paying attention is working out for me these past two days. Lots of fruit, veggies and fermented foods passing my lips. I actually feel good too.
Website work and bed is up at bat. I’m such a sassy 26 year old!
Do you like miso soup?
Health Supportive Recipe Conversions
Sunday’s conversion class was both fun and educational! We took one recipe for a baked good in its conventional form (using white sugar, white flour etc.) and changed one ingredient each time until the finished product was vegan and more health supportive . . . oh and tasted good too!
The Teams
Jessica & Melanie – Brownies
Lois & Christine – Peanut Butter Cookies
Samantha & David – Black & White Cookies
Amy & Ali – Carrot Cake
Denise & Val – Chocolate Chip Cookies
Led by . . .
Chef “flax eye” Elliott
Here’s how we cumulatively changed the conventional chocolate chip cookie to be vegan and have more health supportive ingredients . . .
1.) Make as is recipe.
2.) Change the flour – Whole Wheat Pastry Flour
3.) Change additives – Sunspire Chips
4.) Change sweetner – Coconut or Palm Sugar
5.) Change butter – Slightly solidified Coconut oil
6.) Change egg – Flax egg
Sounds easy, but in reality we were tweaking the recipe every time we made it right down to the tablespoon of flour. Each batch came out so different so we had to keep what worked and changed what didn’t without compromising flavor or texture.
It was an excellent exercise and really opened my eyes to the process of how to change a recipe to be more health supportive.
You could imagine how many baked goods were flying around after making the same recipe 6-8 times! I can honestly say that I didn’t eat a full cookie but since Denise couldn’t taste any until the very end because she is vegan, I had to make sure everything was ok 
Luckily, Chef Elliott made a pot of his famous miso soup to alkalize us from all the sugar.
Yum!
We still have much more baking to do in the future, so we could use about 10 more gallons of it!
Have you ever tried making a baked good (sweet or savory) to be more healthy? How’d it go?
