How often do we think about food on a normal day? I used to think about eating, what I was going to make for dinner, for my husband’s lunch, and dessert all the time. I used to think about making sure our cupboards were overstocked with food items that I picked up really cheap because it was on sale and I had a coupon for it. Since I started the 50 Day Cleanse my thinking about food has changed. I now look at all that food I stocked up over the years as an anchor that was holding me down. This Cleanse is changing the legs of my relationships.
I know “What on earth is she talking about?” Change the legs of a relationship?
Let’s take food, for instance, We all need to eat it to survive. We all have a relationship with food. We are making choices, thinking, eating, regretting, indulging, satisfying, giving in to our cravings for food. These are the legs in our relationship with food.
As someone who for most of her life has tried to lose weight or maintain weight loss to no avail, I have never tried to change these legs with this relationship. How many legs does my relationship have? It takes at least three legs to make a stool stand up. But my relationship to food has had at least seven legs at one time.
Food Relationship Legs
- Stocking up
While at least four of these legs are still with me today. I need to eat. I need to buy food. I need, at times, to stock up. And in my case, I need to dream about recipes. But do I need the other ones? No. All my cravings for food are gone. I used to crave chocolate all the time. Now it hits me once in a while and I can talk myself out of it. I know that when a person craves chocolate, they are usually deficient in magnesium. So I take a couple magnesium tablets and the craving is gone.
Same with indulging. I just don’t do it anymore. The 50 Day Cleanse has given me the tools to listen to my body and give it what it needs instead of rewarding myself with a toxic, sugar laden treat. The first 5 days of this cleanse takes your mind off thinking about food all the time and helps you see where you need to change.
I used to spend hours weekly coming up with menus and grocery lists. While I still use a menu and grocery list, it no longer takes hours just about 10 minutes and I am ready to go. Eating raw alkaline meals and only once a day has dramatically cut our food bill down to almost nothing and we’re not eating only salads every day but they are yummy.
I’m also changing the legs on my other relationships as well during this time. Saving things to use someday is a leg I’ve used in rationalizing my skill of holding onto things I don’t need. Or how about this leg, “My kids might need/want it some day!” Ask the kids if they need or want whatever IT is. If they want IT and they’re old enough give it to them now or put it in a hope chest for them for when they move out. If they don’t want it, get rid of it. Family heirlooms are another leg. I’ve been going through my home with the eyes of my kids thinking about what they would keep and what they would toss after I’m gone. It’s eye opening. They probably don’t want the bottle collection with all the president’s faces you got from your mom. They’re not going to need or want 100 paper towel tubes or all the used gift wrap you’ve saved for the last ten years (which you never use anymore). Save the important things. Today is someday. I am hoping that my children and grandchildren will want all the recipes I’ve conjured up over the years, like this one below.
Recipe of the Week
Raw Sweet “Taco Meat”
Always use organic
- 1 sweet potato, shredded
- 3 carrots, shredded
- 1 mall red onion, shredded
- 1 cup sunflower seeds, soaked four hours, drained well
- 1 cup pumpkin seeds, soaked four hours, drained well
- 1 Tablespoon cumin
- 1 Tablespoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 – 1/4 ground habanero pepper
- 1/2 teaspoon Himalayan salt
Place the first five ingredients in a food processor and process until it looks like the texture of loose cooked ground meat.
Empty into a large bowl and add spices.
Serve in a wrap with mashed avocado or on a salad with an avocado dressing.
Makes about 6 cups.