Sunday, June 6, 2010


Last week I started reading Switch: How to Change Things When Change is Hard by Chip and Dan Heath who also wrote another favorite of mine, Made to Stick. I originally got Switch to help me out with some major changes at work, but as soon as I started reading it, I realized I needed this book to help me make the necessary changes to my diet. the basic premise of the book is that we are all of two minds: the first, the rational/ thinking mind is like the guy driving an elephant from the top. The second, our irrational/ emotional mind is like the elephant. While the driver may know where he wants to go and may even make the elephant go that way for a while, that elephant is so big, it'll go where ever the heck it pleases. I can totally relate to that! Making the switch to raw food has been a limited success because my emotional mind keeps getting in the way. I don't WANT to have diabetes, I don't WANT to have to only eat raw food, and I don't WANT to not be able to eat candy, cakes, and other carbs! So in the next few weeks, I'll be reading and experimenting with my emotional mind to see if I can change the path of this elephant :-)

In the meantime, here's a great recipe, my daughter Kara sent me from her Vegetarian Times a few months ago. I made it tonight for tomorrow's lunch and OMG, I WANT it now!!! LOL!

Vegetarian Times - Live Hot and Sour Soup

1/2 c. mung bean sprouts
3 Tbsp. nama shoyu or soy sauce

Mix these two together in a small bowl and set aside while you make the rest of the soup.

5 dried apricots, soaked in water until plump and drained
1-1/2 c. chopped tomatoes
1/4 c. sliced green onion ( I used a regular sweet onion)
2 Tbsp. organic raw apple cider vinegar
1 Tbsp. peeled and minced fresh ginger
2 Tbsp. lime juice
1 Tbsp. raw agave nectar
1/4 tsp. cayenne pepper, to taste
pinch of sea salt

1/2 c. diced zucchini or cucumber
1 jalapeno chili, seeded and minced (I skipped this and just added more cayenne)
2 Tbsp.. chopped cilantro

Put everything except the last three ingredients into the food processor and blend until smooth. (Oops! I just noticed I was supposed to put 3 cups of water with that! Maybe that's why mine tastes sooooo good. Skip the water if you like).

Transfer to a serving bowl and add the zucchini/ cucumber, cilantro and jalapeno. Top with the sprout mixture.