At the best of times, it can be exceptionally challenging to stay true to a particular lifestyle or way of eating. Be it vegetarian, vegan, dairy-free, organic only, you know what I’m getting at. I don’t think I’m over-reaching by speaking collectively here, but trying to decide what you eat – and why you eat it – can be a mentally wild ride. That may be because I, along with many others out there I suspect, think about food obsessively. It consumes my mind from the moment I wake up, and I constantly battle wanting to eat with knowing I’m not hungry.
A pattern that has reared its head for at least 10 years. But it is only in 2016 that I have truly started to feel at peace with my choice in food. I did Veganuary and it was interesting to say the least. At times I felt outrageously good; at the pinnacle of my health, on an actual high. And at other times I felt what I can only describe as sorrow – going to a restaurant that offers one potentially vegan meal (that comes out tiny because you’ve asked them to take out all the animal proteins.) I literally longed for meat. Since January it’s been a confusing time for me (without trying to sound dramatic) but what you eat really does play with your body and emotions.
I’ve landed in a state of contentment though; I’ve found my niche. I no longer eat dairy, and I eat meat about once or twice a week (from about 8 or 9 times a week in 2015). I feel good for it. I still eat constantly, but such is life.
On that note, this is a super simple recipe for ‘rawnola’ that I saw online and adapted a bit. It’s just a nice thing to have in the fridge for any occasion. Topper for a smoothie bowl, porridge, acai bowl, cereal, or just shovel it in whenever you please. Because how can you feel bad about eating when it’s natural food like this? Enjoy.
Get out your blender of choice. Actually, the worse it is, the better. It’s nice for the rawnola to chug around a bit in there without losing its bite and chew. Throw in 1/2 cup of oats with 1/2 cup dates, 1/2 cup mulberries, 1/2 cup almonds and 1/3 cup dessicated coconut. Blend until chunky. Throw in 1 tbsp of matcha powder and blend for 20 seconds more. I store in the fridge to keep it cold and chewy.