'What I Eat' Day Three

Getting Adequate Protein - I've had a number of people ask me how I get adequate protein considering all the foods I can't eat.   To answer that I'd like to first point out that we, in western society, are a little obsessed with protein.   We've come to view it as something we need in large quantities with each meal, or else we won't feel satisfied or be properly nourished, which isn't the case.  Our body has the capacity to maintain a 'protein pool' to store amino acids between the times we consume them.  Protein is hard work for our kidneys to process, and often quite acidifying.  Add to that the heavy toxin load that comes with many protein sources, and you start to see why protein might best be consumed in moderation.

That doesn't mean that I don't have to work hard to eat adequate protein.   I mix and match from the following sources:
-sesame seeds/tahini
-sunflower seeds
-pumpkin seeds
-hemp seeds
-pine nuts
-tofu
-fish
-mushrooms
-beans and lentils
-I will also occasionally have a glass of vegan protein powder mixed with water when I start craving an unhealthy snack at work (lately I've been enjoying this product  www.genuinehealth.com/vegan-proteins.html ) 

Now that I've given this list, you'll probably start to notice all the creative ways I sneak seeds into my food!  

Breakfast - Apple crisp made with sliced apples (unpeeled), oats (gluten free brand pictured below), grapeseed oil, a VERY small amount of maple syrup, a small amount of brown rice flour, and a VERY large amount of cinnamon.  I just put the sliced apples in the bottom of a glass pan, mix the rest and dump it on top, and then bake in a 350 degree oven until it smells yummy.  

Lunch - Coleslaw made with sliced cabbage, sesame seeds, Bragg Liquid Aminos (an excellent alternative to soy sauce -  www.bragg.com/products/la.html ), rice vinegar, hot sauce, sliced green onion, and a bit of salt.  I ate this with pickled herring, which I willingly admit is an acquired taste!  

Dinner -  I have no idea what to call this dish.   I sauteed portobello mushrooms, diced sun-dried tomato, large chunks of garlic, and a head of rapini in a cast-iron frying pan.  About halfway through the cooking process I added about a cup of red wine and let it reduce.   I ate this with some brown basmati rice and pine nuts.