Archive for March, 2010
Spring time brings a sense of rebirth, renewal and…candy. I (used to) love the return of Easter candy each year: Cadbury creme eggs, Cadbury mini eggs, peeps (!), and chocolate bunnies. And of course these amazing sugar cookies my mom would make for our baskets. The celebration would usually last for weeks. But that was the old Alexi–the sugar fiend. And just because I don’t inhale eat sugary baked goods like I used to, doesn’t mean I can’t reminisce about the good times I had.
Sugar memory #684,902: two years ago my boyfriend I were headed up to his parent’s house for Easter dinner. I decided to bring a carrot cake from my (old) favorite NYC bakery, Billy’s. The cake was HUGE. And delicious. (carrot cake is another specialty I associate with spring) As we headed back into the city later that evening, we carried with us a sizable portion of the remaining cake. I should have known better (but with my sugar high and all, this thought never occurred to me).
Needless to say I OD’d on carrot cake. And yet, its presence still tempted me. So to rid myself of the delicious curse, I carted all remaining cake with me to work the next day to share with my coworkers. Unfortunately, it was a long, stressful day, which resulted in two (unnamed) girls attacking the remains with plastic forks, at 11pm, straight from the wilted Billy’s box. On the floor. If I remember correctly, I think my body went into a sugar coma immediately after.
But that was then. Since the Carrot Cake of ‘08, I came to terms with and overcame my sugar addiction. Now, I choose to bake treats that are naturally sweet and forgo the cups and cups of sugar (honestly, sometimes I’m shocked by what I see in recipes). So when I find recipes that mimic the flavors of my past favorites–with zero refined sugars–I sort of have to.
I admit that I’m a fan of Whole Food’s recipe collections, and recently this little number caught my eye. Maybe it was time to revisit my love of carrot cake? So last weekend I got busy grating carrots and was greatly rewarded with a most delicious, naturally sweetened carrot cake. Below is my version of the fabulous Carrot Oat Cake.
Ingredients
1 cup rolled oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 1/4 cups grated carrots
1/2 cup pure maple syrup
1/2 cup unsweetened apple sauce
1 cup dried cranberries
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract
Instructions
Preheat oven to 325°F. Lightly oil a 9-inch square baking pan and set it aside (I use olive oil and spread around with a paper towel).
Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt and mix well. In a second large bowl, combine grated carrots, maple syrup, applesauce, cranberries, coconut and vanilla.
Next, add the flour mixture to the carrot mixture a little at a time and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 50 minutes. Set aside to let cool before cutting into squares. Makes 16.
These are AMAZING. So rich and moist and sweet with all the flavor you could ask for–without the headaches, bloating, cravings and weight-gain that come with refined sugar! I let my batch cool overnight in the fridge (I preferred the chilled cake). The little squares made for a delicious treat! Next time I may try making a vegan vanilla frosting to spread on top.
I’m not joking around when I say I have recipes that mimic old favorites. In fact, I have another recent addition: raw vegan chocolate chip cookie dough. No words. I’m in the honeymoon phase, so I’m still in disbelief (a little). Who needs the old stuff when you have a flavor just as good but without all that sugar? (and butter, and eggs…the list goes on)
Which healthy desserts do you use to replace old favorites?
March 24th, 2010
For many years I struggled with an emotional eating disorder. I ate (excessively) because I was insecure, anxious or unhappy. I wasn’t aware of it at the time, but–really–I was eating to fill empty spaces in my life. Food obsessions combined with depression is an unfortunate state of mind. Sadly, it’s not uncommon. How food got to be so entangled with our thoughts and feelings, I don’t know. Was it always like that?
I’d like to think not, but I would never be so sure. After all, it’s not talked about all too often. That’s why I was shocked when I realized I used food as an emotional crutch. Why didn’t I know about this before? And how would I get better? Eventually, I got to the bottom of my issues and was able to take food out of the equation. Emotional eating was not going to affect the way I lived my life anymore. Gone for good. But then the weirdest thing happened.
Two weeks ago I embarked on a juice cleanse. I decided to do the cleanse for many reasons, but what surprised me most was the time and clarity those few days brought me. Not hunger, not lethargy, not restlessness. No, I felt satisfied, energized and clear. So then, what about all the time and effort I usually spend thinking about food, buying food, preparing food, eating and digesting food? What happens when all that disappears?
Self-awareness. That’s what. And if you pause to pay attention, the emotions that we hide or cover up with food begin to surface. You see, though physically full, I still found myself hungry. The empty spaces were exposed. (eek!)
On the second night of the cleanse, all I could think about was curling up on the couch with my boyfriend and a giant plate of _____. I tried to fill in the blank, but I couldn’t. So I tried an exercise. I asked myself: if I were to break the cleanse tonight, what–of all things–would I break it with? What food would fill this void? I couldn’t come up with a single thing. I realized I needed to address a deeper hunger (a void) within me. And it was something food couldn’t satisfy.
This connection may be obvious for some, but I know that for so many others it goes ignored or unnoticed. And the longer the habit builds and continues, the harder it is to peel back the layers and expose the true underlying emotion or issue (scary, I know). Practice self-awareness! (obviously in my case I didn’t want _____ .) Without digestible distractions, I was going to have to address the real hunger.
It can be unsettling and uncomfortable when we see a glimpse of what is really going on within us. Which is why often times we don’t. We fill up on food, shopping and other various addictions. These vices help to “feed” what’s going on on the inside, when in actuality our tummies are as content as can be. Or maybe that’s just it: we no longer know how to separate real hunger from cravings from a deeper “hunger” (emotions). M&Ms are not going to help you feel better in the end. Just not gonna happen.
So, what did I do? I addressed the void. I used that space to enhance various areas of my life: my relationships, my spirituality, my creative side. I found the time to sit down and sketch a few drawings (I probably hadn’t 
picked up my sketching pencils in two years). I faced the exposed me and turned it into something positive. Back in college, I might have inhaled a bag of cheetos, which would have inevitably left me with a tummy ache, tears, and an even bigger void to fill (with more food). Sadly, it’s easy to see how the vicious cycle begins.
I encourage you to dig a little deeper next time you have a craving for your favorite snack or meal. Practice self-awareness and understand where your hunger is coming from. It doesn’t require a juice cleanse. It just takes time and patience. Start small.
Ask yourself: am I really hungry? Or am I in need of something more?
March 18th, 2010
Fact: most health foodies are oatmeal fanatics. Yes, I too like a healthy bowl of oats in the winter months every now and then, but I never really crave it. (that is until…well, read on) Maybe it has to do with the fact that oatmeal was the breakfast I dreaded most growing up. Or maybe it’s because I’m so in love with my smoothies and juices these days.
But regardless of my own breakfast cravings, I can still appreciate a good bowl of oats–in taste and nutrition. So much, in fact, that the other morning before heading out on a lengthy flight, I decided to fuel up with a big bowl of warm oatmeal. This time, with a twist. The hearty breakfast definitely won my heart over that morning.
The great thing about oatmeal (which only adds to its popularity) is that it’s like a blank canvas: you can do so much with just a simple cup of oats. Whether fruity, plain, sweet or savory, you can concoct a breakfast that suits your taste buds with a few simple ingredients. That’s the best part! You get to be creative and mix and match to your heart’s content.
Aside from all the fun, oatmeal is a great way to incorporate good carbs into your daily diet, which our bodies need as fuel! Oats are a complex carb packed with minerals and fiber, which means it takes longer for your body to break down so you feel satisfied longer! No sugar rush (which happens with simple carbs) and no hunger pangs an hour later. This is a great way to keep your metabolism happy and maintain a steady blood sugar level, which helps combat diabetes, sugar cravings and weight-gain.
Another great thing about oatmeal is that it’s super quick and easy to make. The recipe below is what I use for the base, which itself is delicious and rich in antioxidants, fiber, protein and omega-3 essential fatty acids. Read below to see one of the masterful creations I’ve made of it.
Ingredients
3/4 cup unsweetened almond milk
3/4 cup water
1/2 cup dry rolled oats (I use Bob’s Red Mill)
1 Tbsp chia seeds
1 Tbsp almond butter
1 Tsp vanilla
1 pinch sea salt
Instructions
Mix ingredients together in small pot over medium heat. As the mixture begins to boil, put the heat on low, let simmer (uncovered) and stir occasionally until it begins to thicken (2 - 3 minutes). Makes one serving.
But wait–step back a minute. This is where the fun part comes in. This is where you get to mix in this and that to create the breakfast of your DREAMS (alright, maybe I’ve been a bit dramatic).
Dare I divulge a recent creation? I dare.
As the oatmeal began to simmer, I mixed in the following:
- 1 Tbsp cacao nibs
- 1 crumbled leftover muffin from purely elizabeth’s ultimate cacao muffin mix
And after I served up, I topped it all with heaping dollop of vanilla coconut milk ice cream and some crumbs leftover from the muffin. YUM.
But your oatmeal doesn’t have to be that…decadent. While the oats are simmering, try mixing in a banana, canned pumpkin puree, apple pieces, coconut shavings, walnuts, cinnamon, chocolate powder–really, the list can go on and on. Mix in what suits your nutrition needs and taste buds best!
Last but not least, oatmeal is the way to go when eating breakfast on vacation. Forget the make-your-own-omelets or buttery pancakes. Instead, I head straight to the pot of oats for a meal I know I can feel good about.
Do you like oatmeal? How do you dress your oats?
March 9th, 2010
I was in a cab the other day and found myself staring blankly at a billboard for a beauty product that promised to help one’s skin glow. Annoyed, my thought was “yeah, right.” Has it really come to this? Have we all become so… dull? that we need a special potion to make our skin look healthy? When I see products like this I think: we can do better without!
And it’s true–we can! Rather than focusing on the surface, start on the inside. A clean, healthy diet can transform your skin and give you a bright and glowing complexion–naturally. But it makes sense, right? Because if we are what we eat, then it’s the natural, living foods that help give our skin 
and smiles a shine that no beauty product ever could.
I’m not saying to skip out on skincare products altogether. For the record, I do use a cleanser, toner, moisturizer and eye cream, accompanied by a weekly face mask ritual (always a good time). Instead, I’m suggesting we take a different approach: from the inside out (as I like to say).
Try this: spend less on cosmetics and pricey creams, and more on organic whole foods. Veggies work wonders. It’s true. Awhile back I was in an elevator sipping on my 16oz green juice, when I noticed it caught the eye of a woman standing next to me. She stared at the juice. She stared at me. “Is that how you get your skin to glow like that?” she finally asked. I was both flattered and thrilled by her observation.
Where to start? Focus on key vitamins and minerals in order to achieve clear, youthful skin. Like what? Like vitamins C, E, A, K, and B. Incorporate foods such as leafy greens (like spinach, kale), avocados, bell peppers, broccoli, and asparagus into your diet and you should start to see improvements within weeks.
Fruit is a wonderful source of vitamin C (citrus fruits especially), while bananas, oatmeal and rice boost your vitamin B levels, which is vital for toned, hydrated skin.
The essential omega 3 fatty acids is also another micronutrient you’ll want to get plenty of. Try to add in more cold water oily fish to your diet, like salmon, mackerel or herring. I make sure to add ground flax seed into my smoothies, and walnuts are also a great source of this good fat. And drink plenty of water! You’ll want to continue flushing toxins out of your body throughout the day to help reach an alkalized state of cleanliness.
Lastly: pay attention to allergies. A good friend of mine recently discovered that soy products wreaked havoc on her skin. After detoxing her diet of all soy products, she found herself without a single blemish. Amazing! Wheat can also be problematic- many people are allergic to wheat without realizing it. Dairy, too. Experiment with your diet and see what works for you. But above all, remember: processed foods and refined sugars will do the most damage (nutritionally speaking).
Of course that’s not to say there aren’t exceptions. There’s always that girl who has a donut and diet coke every morning, but has the clearest skin around. It happens. But that’s not to say it’ll stick around. I think we’re all familiar with the case of eating or doing as we please until it’s too late (whether that translates to 20 extra pounds or unsightly blemishes). Preventative care, my friends!
We were created perfect. Of course somewhere along the way we became unperfect, but that doesn’t mean we need to cover ourselves up with makeup and cremes. Let your skin work it’s natural magic! I take pride in my diet, no matter how challenging or “different” it may be. I’m worth it–inside and out–and I’m gonna let it shine!
How do you get your skin to look it’s best?
March 2nd, 2010
