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the sugar detox challenge – my graduation

Hello my sweet friends!
Do you still know, you’re sweet enough!

Today marks the last day of my CUT THE SUGAR, SUGAR –  Sugar Detox Challenge! Yay!!!!

My sugar detox wasn’t about removing sugar in all forms 100%, but really reducing the amount to about less than 4 tsp per day. So, now you’re thinking I’ve been taken off my leash and will have a sugar-stuffing party! Well, it’s not like that at all.

Would you believe if I told you that I – the former sugar addict (YES, that was me, looked up Sugar-Addicts-Annonymous, but surprisingly there is no such thing – weird as Sugar is the #1 addiction in North America!) – has NO sugar cravings! The chocolates, cookies in our house right now do nothing for me. They don’t tell me what to do – I tell them what to do! And it’s to just sit back down in the cupboards and wait for a friend to come over or some real special occasion to have a cookie!

That is not to say I now don’t like desserts – I still LOVE desserts – but they just don’t hold any power over me. I enjoy and savour a little piece of a healthy raw or vegan and gluten free dessert, not too much, 1/2 a cupcake is too much! I don’t sweeten my teas, I drink mostly water. All foods just taste better, my taste buds are in full excitement mode and I really savour my food and enjoy it — even those organic baby carrots!

So was it sugar that tried to kill me……???? when I could hardly breathe, my voice was barely audible, could not hold a soap in my hands, could not hold a mug of tea and had to use plastic cups or else the heaviness of the porcelain mug would just drop from my weak hands, and I was not able to carry my 1 year old daughter (at the time), and I was not even able to smile. Yes, physically my facial muscles were so weak – I just could not smile!

So was it sugar, contributing to the overgrowth of Candida that tried to kill me…..?

You know if I had to put together all the pieces of this rough puzzle of my health history. And I honestly always though I ate very healthy meals. I ate my vegetables, ate home cooked European meals, had no allergies, or food sensitivities…. but one thing I did like to pig-out on – was Sugar! I actually felt ‘lucky’ that I’m skinny enough that sugar/cookies/cheesecake/those crazy little Portuguese tarts that comprise of one ingredient : sugar, and I was completely addicted to – and could eat 3 in one sitting – - I felt ‘lucky’ I could eat all that and not gain any extra weight or rolls on my stomach. I also stayed fit and that fooled me that I could get away with my silly charade of living with my cocaine fix – and could live healthy forever!

So if I could put all the pieces of my puzzle together…. you’re darn right, that a large picture of sugar would have been on that puzzle!

…………………….

If you have a battle with sugar cravings yourself, I invite you and just everyone who wants to win with sugar cravings to take on a Sugar Detox Challenge. Although it is addicting – sugar is not Cocaine and you can remove it from your diet. And you don’t need a rehab to do this, just focus, read my post with my tips on how to do it with success. Day by day, train your brain that it’s ok to not succumb to those cravings. Soon, you will live better, food will taste better, your health will get better, you will be happier and find yourself high on life – not sugar!


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mind body green : the major rule for eating fruit

I’m excited to direct you to my first must-read article on MindBodyGreen. It is filled with great nutritional tips and focuses on one major rule to eating fruit, the proper way! Can you believe there is such a thing? There is a very simple way to relieve bloating, stomach cramps, indigestion, heartburn, burping and other digestive discomforts. Yes, it’s a must read!

Here is the link : The Major Rule for Eating Fruit on MindBody Green

For any new visitors to my blog, Welcome! Come on by to my Facebook page also and ‘like’ the page for updates to my blog and life as well as lots of inspirational posts for Health and Happiness in between. Can’t wait to ‘meet’ you ;D

You can also subscribe to Lifeologia Connections, which will be newsletters send to my closest friends. This is not yet released, but you can get on the list for now. Just scroll down to the bottom of the sidebar and fill out the short form. xo

Hugs to you all! Ella


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strawberry cashew cream torte

Strawberries are the true taste of Spring, aren’t they?  And there’s nothing better than tasting fresh juicy sweet strawberries at this time of the year.  Oh but now there is something better ~ it’s turning them into this crazy-delicious Strawberry Cashew Cream : No-Bake Vegan Torte!!! Oh yes, it’s strawberry goodness made into a vegan creamy cheesecake torte you don’t need to bake!

If this could get an award for the best healthiest spring dessert ~ that’s all vegan and of course all gluten free ~ it would be an easy win!

Proof was in my husband’s excited expression when he took a bite, so could not believe it and kept coming back to the fridge for more, even after his big slice was all gone…. (and yes, he kept his fork in the fridge next to it for easy self-serve!)

STRAWBERRY CASHEW-CREAM
NO-BAKE VEGAN TORE

{dairy free, egg free, gluten free, no bake}

Crust :

  • 1 1/2 cups almonds
  • 2/3 cup raisins
  • 1/4 cup shredded coconut
  • a couple tablespoons of filtered water
.

Cashew-Cream/ Vegan Cheesecake :

  • 3 cups cashews
  • 3/4 cup lemon juice
  • lemon zest of 1 lemon
  • 2/3 cup agave or other liquid sweetener
  • pinch of salt
  • 1 cup So Delicious Coconut Milk, Vanilla Bean Ice Cream
  • 1/2 cup melted coconut oil, cooled
  • 1 pint of organic strawberries, reserve 5-6 for decorating and add just before serving
.

Equipment needed : Food processor, measuring cups, 12″ pie spring form or for a taller version use an 8 or 9″ d spring form baking pan.

Preparation : First, melt the coconut butter to make an oil, set aside to cool. Soak the cashews in warm water for about 15 minutes, about the time it will take to make up the crust.

Directions :

To make the crust, mix the almonds until a fine texture forms, add the raisins and shredded coconut. Process well, add 1 tbsp of filtered water at a time, process more and check texture if it sticks together. Press into the bottom of the spring form pan.

To make the cashew-cream/ vegan cheesecake, drain the cashews well, process in the food processor until they are a fine grind, add the lemon juice, lemon zest, agave and pinch of salt – cover and mix until well blended. Add the cooled coconut oil, mix again. Add the strawberries, mix again. Now add the ice cream and mix to combine everything well. Layer overtop of the crust and leave in the freezer for at least 2 hours or overnight to set. Before serving, dress it up with fresh strawberries and leave out to defrost a little for about 10 minutes. Serve and Enjoy this beautiful taste of Spring.

I made this torte for my sisters for our little gathering on Sunday. They loved it and could not guess the ingredients at all! They have no dietary preferences or restrictions – they were quite amazed you could do a so-close-to-real cheesecake if-not-better with all these natural ingredients. I’m happy to report this turned out just amazing and will get done a lot at our house all through the summer~ quite possibly switching up the berries ;) What’s even more crazy is how quickly this torte forms with no baking! Can you think of a better Spring/ Summer dessert? Yeah…. I didn’t think so ;P lol

Of course, I served this for my daughter….. and she was very cute to observe the cake and say “It’s a Strawberry Short cake!” That made me smile….. and I said “well, yes, I guess it is.” And she went on happily: “It’s a Strawberry Shortcake…. because it has strawberries and it’s short! ;) So the thoughtful mom that I am, decided to serve this ‘strawberry shortcake” to my daughter on a cute Strawberry Shortcake tablecloth we had in the toy bin ;)

This also gave me an idea for her 5th birthday in August….. you know exactly what it is, don’t you ;) Who wants an invitation? ;)

:: follow along for more healthy recipes and healthy living tips and inspirations on the Lifeologia Facebook page.
xo Ella

  This recipe was entered in The So Delicious Dairy Free 2013 Recipe Contest

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quick & easy : lemon herbed lentil hummus

I’m big on hummus! It’s my favourite dip or more often than that ~ a sandwich spread. It’s so quick to make up – usually faster to make than my husband makes his cup of coffee ;) So quite often, either for breakfast, lunch or just a mid-day snack, I take out my Billy* and we go for it! Usually it’s with chickpeas, but this time I was out of chickpeas (would you believe? ;) and a can of lentils came to the rescue ~ and an inventive take on a regular hummus was born : Lemon Herbed Lentil Hummus! So fresh & easy. A must try!

LEMON HERBED LENTIL HUMMUS

{dairy free, egg-free : vegan, gluten-free}

  • 1 can of lentils
  • 1 tbsp tahini (sesame paste)
  • juice of a 1/4 lemon
  • 1/2 tsp of lemon zest
  • 1 clove of garlic, sliced so it mixes in well in the blender
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2-3 leaves of fresh basil or oregano (I used fresh basil)
  • up to 1/4 cup of extra virgin olive oil
  • 1/2 tsp sea salt
  • a bit of fresh ground pepper
  • a dash of cayenne pepper (optional if serving to kids)
  • filtered water

Directions : In a medium bowl with a hand held blender (or in a food processor), grind the lentils with a little bit of water (about 2-4 tbsp), add all the ingredients, mix well, and adjust seasoning to taste.

Please note that you don’t have to follow these measurements exactly – it’s fun just to add in your own flavour spin. (and it’s also faster to just throw things in). Add your ingredients in, mix it up, taste it and adjust to your liking. It’s way more enjoyable to be tuned to your recipe than to just follow the recipe. Especially with a delicious fool-proof hummus. So fresh, quick and easy!

This Lemon Herbed Lentil Hummus makes a great sandwich spread! I like mine on sourdough rye bread, topped with smoked salmon and fresh basil. Some avocado or cherry tomatoes on the side makes a great lunch. You could top your sandwich with whatever you like and don’t forget this is also a great dip recipe for some great hemp & lentil tortilla chips! Yum!

Who else is hungry for some hummus?

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good to know : are xylitol and stevia safe?

I don’t use either xylitol and stevia as a sweetener. I was under the impression that stevia is a healthy alternative – well, it still is but in small quantities. This is a very interesting video that looks at these two commonly used low calorie sweeteners. I could not agree more with the advice in the end ;)



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