Week 3 Of Our Whole Food, Plant-Based, 45 Day SOS-Free Diet (No Sugar, Oil or Salt)
Week 3 Of Our Whole Food, Plant-Based, 45 Day SOS-Free Diet (No Sugar, Oil or Salt)
The main reason that avoiding sugar, oil and salt is recommended for people on a diet is because of something that has been called “The Pleasure Trap.”
The pleasure trap is when you eat to satisfy not your hunger, but your taste buds, which have been conditioned to crave oily, salty foods, or all sorts of baked sweets.
Like any addiction, it is best to clean up the habit and eat a diet that is good for you.
The saying goes that you must love to eat the kind of foods that love you back.
This means that we must learn to avoid foods that taste good in the ten minutes that it takes to chew and swallow them, but that later give us heartburn, or make us gain weight, and instead learn to love eating foods that support our cells, health and well-being.
Another benefit of eliminating sugar, oil and salt, is to free ourselves from slavery to the senses.
When the body is a slave to the senses, it is un-spiritualized.
We need to spiritualize the body to overcome this slavery .
Our senses were designed to be refined, sensitive tools, for us to experience and enjoy the inner and outer worlds (the inner and outer worlds are actually the same).
But when we numb our senses by overeating, eating very sweet foods, over salting our food, drinking hard liquor, smoking or eating processed foods, or by giving in to the three poisons (anger, fear and greed), our senses become crude and dull, and we lose the ability to use these magnificent, sensitive tools to direct and enhance our lives.
Those of us who strive for self mastery and ascension, need to realize that the body is an ever-flowing energy field, a form of condensed Spirit, and that it was designed to bring us much joy, not suffering.
But even though I fully understand all this, I still crave the taste of salt in my food.
It is not so hard when eating salads, because I always add fresh fruit and lemon juice, but it is harder when eating cooked food.
I now add a little miso paste to most of my cooked dishes, which adds flavor but not much salt.
The diet is going very well.
Both Jules and I have adjusted to it well and we are losing weight and enjoying the feeling of vitality.
Day 15
Breakfast: a glass of lemon water with psyllium husk, five flavor Korean berries and Amla.
Lunch: A big plate of steamed spinach and broccoli on top of a boiled potato, a boiled sweet potato and cooked onion, with a little miso and no oil.
Dessert: A small Mango
Dinner: A big salad with lettuce, cucumbers, tomatoes, peppers, strawberries and a Cara orange, topped with the leftover potatoes from lunch.
Dessert: a slice of homemade oat and blueberry bar.
Comments on day 15 - today I cooked some dishes for the upcoming week.
I made a roasted eggplant hummus and a tasty dessert from a recipe by Chef AJ.
The recipe is simple, just some mashed bananas, blueberries, oats and a bit of apple sauce, cinnamon, nutmeg and vanilla.
I mixed all the ingredients and poured them in a baking pan which I lined with parchment paper instead of oil.
Then I topped it with a fruit-only jam, one with no sugar or sugar substitutes, and baked it for about 45 minutes at 350 degrees. It was really very tasty.
We listened to a lecture by Dr. Mcdougall about his research and how he helped people heal by correcting their diets, elaborated in his book “The Starch Solution.”
https://www.drmcdougall.com
We also listed to a lecture by a guy who lost 180 pounds by eating nothing but potatoes for one year, but with no added butter, sour cream or any oil, just potatoes and salt.
Inspired by these two lectures, we ate lots of potatoes and sweet potatoes today.
Day 16
Breakfast: nothing.
Lunch: A picnic lunch of two small whole wheat wraps with roasted eggplant hummus and lettuce.
A slice of oat and blueberry bar with a date.
Dinner: A big salad of lettuce, tomatoes, cucumbers, radish, orange, mango and apple, topped with boiled potatoes and with a homemade salad dressing made from pineapple, lemon, lime and mango.
Comments on day 16 - Today we went skiing.
It was a beautiful sunny day, without wind.
The season is getting warmer, which means that at the bottom of the slopes, it is a bit icy, but the ski slopes are still full of packed snow, and we had a fabulous time.
I packed for us a lunch and green tea, which we ate in one of the lodges on top of the mountain.
Day 17
Breakfast: nothing.
Lunch: A picnic lunch of boiled potatoes with mustard and lettuce.
Homemade oatmeal fruit bar.
Dinner: Baked sweet potatoes with red cabbage, chickpeas and greens.
A big salad of greens, mango, pineapple, tomatoes, cucumber, peppers, radish, strawberries and lime juice.
Comments on day 17 - Today we went cross country skiing.
It was a glorious sunny day and we had lots of fun.
We ate our picnic lunch sitting on wooden logs next to the ski trails.
I am getting a little better at cross country skiing, and my leg muscles did not hurt at the end of the day.
Day 18
Breakfast: lemon and lime juice with psyllium husk.
Lunch: A picnic lunch of boiled potatoes with mustard and lettuce.
Homemade oatmeal fruit jam bar.
Dinner: A stew made from cannelloni beans, onions, roasted garlic, mushrooms, green cabbage, celery, pumpkin, carrots, green beans, Wakame and Kombu seaweeds.
Dessert: A small mango, clementines and an apple.
Comments on day 18 - Today we also went cross country skiing.
Lots of people were out on the trails and the sun was shining brightly.
We had our picnic lunch in a shaded hut in the middle of the trails, that had a wooden bench.
We had a great time.
Day 19
Breakfast: A glass of lemon and lime juice with psyllium husk.
Lunch: A stew made from cannelloni beans, onions, roasted garlic, mushrooms, green cabbage, celery, pumpkin, carrots, green beans, Wakame and Kombu seaweeds.
3 pieces of mashed potato patties, prepared without oil in a non stick pan.
Afternoon snack: A boiled artichoke.
Dinner: A big salad of mixed greens, tomatoes, cucumber, peppers, apple, orange, pineapple, mango, black grapes, and lime juice.
Dessert: A slice of homemade raspberry and oat jam bar, made SOS free and baked until hard in the oven.
Comments on day 19 - Today we stayed home and I painted in the studio, listening to a course about healing techniques.
Day 20
Breakfast: A glass of lemon and lime juice with psyllium husk.
Lunch: Boiled and then grilled potatoes, steamed cauliflower and green beans with a little mustard.
3 pieces of clementines.
Dinner: A big salad of mixed greens, tomatoes, cucumber, radish, apple, orange, pineapple, black grapes, cauliflower, green beans, mushrooms and lime juice.
A plate of air fried potatoes with mustard.
Dessert: A slice of homemade raspberry oat jam bar, made SOS free and baked until hard in the oven.
Comments on day 20 - It feels like we are eating lots of food.
I am never hungry, and I have lots of energy.
In fact, we eat at least 3-4 pounds of vegetables and fruit each and every day.
My knee is no longer hurting or making itself noticeable.
Day 21
Breakfast: A glass of lemon and lime juice with aloe vera leaf and psyllium husk.
Lunch: Roasted sweet potato with lettuce.
Mustard and no sugar balsamic-marinated cauliflower and Brussels sprouts.
Afternoon green tea and a raspberry oat jam bar. (Made with only fruit and no added sugar).
Dinner: A stew of red beans, mushrooms, celery, onions, pumpkin, sweet potato, tomatoes and herbs.
Dessert: A fruit only sorbet made from frozen bananas, mango and peach, drizzled with aged balsamic.
Comments on day 21- today was a sunny and warm day, so we went for a two hour walk on a path that runs along the river.
It was so nice to walk outdoors.
We brought with us an afternoon oat bar snack to have with our tea.
Comments on week 3 - I no longer feel like I am on a diet.
I feel that we are just eating healthy and wholesome foods, in any quantities that we feel like.
Jules and I have lost 5 pounds each in three weeks, and both of us feel very good about this way of eating.
I am getting excited about our upcoming diving trip to the Maldives.
Today I sorted my diving gear and equipment, and weighed everything to make sure that we are not carrying too much gear for the seaplane trips between island resorts.
We will need to provide negative PCR Covid test results before leaving for the Maldives, and when switching resorts.
The hardest part is to coordinate the timing of the test before our flight, but I am sure we can make it.
Wishing you a fabulous week,
Tali
