Happy Thursday!

Hello there!

Well, I survived my yoga retreat weekend thankfully although I was exhausted at the end of it.  I am noticing that I sleep more and that I really have to conserve my energy much more than before.  For example, if I decide to sweep the floor AND make a meal, then I will surely need a nap after that, LOL.  For some serendipitous reason, my body has been craving much more raw food.  During the yoga retreat, we ate a mostly macrobiotic vegetarian diet with LOTS of bread!  The portions tended to be quite small, and even though I knew it wasn’t optimal for me, I partook in the bread and felt awful for it.  I guess my body is just crying out for some light detox and fresh foods.  I am not going to complain, I am really enjoying it!

To me, summer means fruit!  Just look at all this bounty!  All organic, as well, from the Maharishi Vedic Agriculture farm here in Spain!  So delicious!! Not pictured is another watermelon which I promptly ate half of and juiced the other half, a kilo of figs that had to go in the freezer immediately and about a kilo more of peaches which were really soft.

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Fuji apples, limes, lemons, cantaloupe, watermelon, cherry tomatoes, apricots, nectarines, peaches, paraguayos (donut peaches), bananas and avocados.

I want to share my breakfast yesterday.  I had a similar thing today, as I loved it so much!  Now, the idea of buckwheat porridge isn’t new to me, but I have always been partial to oats.  At the moment, oats really wreak havoc on my blood sugar (again, the joys of pregnancy!!) so I decided to give it a go.

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Raw Buckwheat Porridge

  • 1 cup sprouted buckwheat
  • 2 tbsp. lucuma powder
  • 1 tbsp. tahini
  • 6 drops vanilla stevia (or 1 tbsp. other sweetener)
  • 1/4 cup almond milk or water

Place everything in a food processor and process until smooth.  Top with thawed frozen berries and bee pollen. (Today, I used sliced banana and chopped peaches and that was delicious too!

Today, I decided to break out one of my cookbooks, so I chose Raw Taste Sensations, from Unlimited Health Café and Shop in Amsterdam.  I decided on Beetroot and Apple in Ginger Sauce and Cucumbers in Creamy Dill-Mustard Sauce.  We had those two dishes for lunch along with another little side salad of beet greens, cherry tomatoes and olives in a hemp oil/lime juice dressing and some of our home-made sauerkraut and lacto-fermented pickles.  I DID have a picture of our beautifully colored plate, but my camera ate it!  😛

I’ll leave you with a picture of my ginormous belly while I go sip on some more Green Chai Yogi Tea. Yum!

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thanks for stopping by!

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