Week 6 Of Our Whole Food, Plant- Based, 45 Day SOS-Free Diet (No Sugar, Oil or Salt) - Our Last Week
Week 6 Of Our Whole Food, Plant- Based, 45 Day SOS-Free Diet (No Sugar, Oil or Salt) - Our Last Week
This has been the last week of our diet, before we leave for our diving trip in the Maldives.
It has been an excellent experience for us, and we are convinced that we want to continue eating a version of this diet, long term.
I know that it might be a challenge to eat a plant-based vegan diet with no oil or sugar on a remote island, but I am determined to do my very best to continue eating this way.
I have always believed that a vegan plant-based diet is a way to help heal our planet, and now I have felt the benefits of this way of eating in healing the human body.
In the past six weeks, I have read and listened to hundreds of lectures by many doctors who have shared healing stories.
They talked about eliminating chronic illnesses by simply changing the eating habits of their patients from a diet full of eggs, “healthy” oils, lean meat and fish, to a diet based only on vegetables, fruits, starches, whole grains and legumes, without any added oils.
This week we dined out for the first time since we started this diet.
It was not so hard to ask the restaurant not to add any oil, because in the USA most restaurants will go the extra mile in order to please their customers.
I know that it might not be as easy to dine out when we travel to other cultures around the world.
I ate a Vietnamese Pho soup, which they made for me with a miso broth with no oil, instead of the usual meat broth.
They also steamed the vegetables for me instead of sautéing them in oil.
For an appetizer we shared a cucumber and an avocado roll.
It was a very tasty meal and a nice break from always packing a picnic lunch when we go out.
I am so excited to be going diving.
It has been many months since we sat in the sun and felt the sun’s rays on our bodies.
Even though it is very sunny in Colorado, we have always worn the required face masks, and with warm hats and gloves all winter long, we hardly got any sun on us.
To sum up the process of changing and cleaning up our way of eating, it was a fabulous experiment.
I started this in order to lose weight and heal my knee that was throbbing and also making some crunching sounds as I bent it.
My knee is no longer throbbing or inflamed.
I have lost some weight, not as much as I had wanted, but I intend to keep going until I am back to my ideal weight.
Both of us feel much healthier and have not felt dissatisfied or hungry, except for missing a small amount of salt, which we did start to add during the last two weeks of the diet.
I have lost six pounds, and Jules has lost seven pounds.
Perhaps in the spring and summer when we are usually much more active, we will lose weight more rapidly.
I also lost four inches in my waist and almost four inches in my hips.
I still love to do juice fasting and plan to do it again in the summer.
I have also heard many good and beneficial health and weight loss results from people who do “Alternate Eating Days,” which is another way to let the body heal while fasting, and then nourishing it on the alternate eating days.
Whatever diet you wish to follow, it is important to remember that our bodies are very intelligent, efficient and self-governing energy fields, NOT decaying machines.
Our bodies need very little fuel (food), not huge amounts.
They are very efficient and naturally beautiful.
If you allow your body to heal, either by fasting or eating really wholesome plant-based foods, it will heal, reverse aging, and allow the Light to circulate through you.
Thank you for following me on this journey, and sending you lots of love and blessings,
Tali
Day 36
Breakfast: A glass of grapefruit and fresh pineapple juice with psyllium husk.
Lunch: A bowl of steamed summer squash and baked onion, topped with a lentil and corn stew made with cilantro.
3 clementines.
Dinner: A big salad of lettuce, tomatoes, cucumbers, peppers, apple, orange, celery and carrots, with lemon Juice.
A whole steamed artichoke with mustard.
One potato sliced and air fried with no oil or salt, served with mustard.
Dessert: Berries sprinkled with granola.
Comments on day 36 - Today a spring snow storm blew snow and wind over the mountains, but the warm temperatures meant that the snow did not stay long on the ground. It melted quickly.
Day 37
Breakfast: A glass of grapefruit and fresh pineapple juice with psyllium husk.
Lunch: A bowl of steamed zucchini, summer squash and baked onion topped with a lentil and corn stew made with cilantro.
A slice of fruit and oats jam bar.
Dinner: A big salad of lettuce, tomatoes, cucumbers, peppers, apple, orange, celery and carrots, with lemon Juice.
A bowl of miso and vegetable soup.
Dessert: Blackberries and frozen passionfruit with granola.
Comments on day 37 - I lost another pound today. It was a very snowy day which I spent packing and reading my book.
Day 38
Breakfast: A glass of grapefruit and fresh pineapple juice with psyllium husk.
Lunch: Veggie burgers made from mushrooms and jackfruit, inside whole-wheat pita pockets with grilled onion, no sugar added bbq sauce and lettuce, served with sweet potato, air fried with no oil.
Dinner: A big bowl of miso soup with vegetables, corn and Wakame seaweed.
Steamed artichoke with mustard.
Dessert: Frozen cherries with a little granola.
Comments on day 38 - Today I watched a Documentary about Audrey Hepburn.
When traveling in Japan, I often see her photo in many places. No doubt she is a beauty icon for the Japanese people.
This is why I was so surprised to hear her say in her own voice, that she wished she was blond, or had a smaller nose and was less tall.
It was amazing to hear that even Audrey Hepburn, who was a beautiful dancer and actress who maintained her figure all her life, felt inadequate and not beautiful.
The human mind can play tricks on us and if we are not careful and watchful, we might allow the never satisfied nature of the mind, to rule our moods and feelings.
Day 39
Breakfast: A glass of orange and fresh pineapple juice with psyllium husk.
Lunch: A veggie burger made from mushrooms and jackfruit, inside a whole-wheat pita pocket with grilled onion, no sugar added bbq sauce and lettuce, served with grilled potato in the air frier with no oil.
Dinner: A big bowl of lentil and miso stew with lots of vegetables and seaweed.
Dessert: A slice of homemade oats jam bar and red grapes.
Day 40
Breakfast: A glass of orange and fresh pineapple juice with psyllium husk.
Lunch: An avocado and cucumber sushi roll.
A vegan Vietnamese Pho of rice noodles, miso broth, tofu, herbs and vegetables with dipping sauces.
Dinner: a big salad with lettuce, tomatoes, cucumber, radishes, orange, apple, pepper, topped with lemon juice.
Roasted potatoes with bbq sauce.
Dessert: Clementines, blueberries and mango
Comments on day 40- Today we dined out for the first time since we started this diet.
It was not so hard to find compliant foods, as long as we asked the restaurant to make some changes.
Day 41
Breakfast: A glass of orange and fresh pineapple juice with psyllium husk.
Lunch: Brown rice wraps filled with steamed cabbage, sliced broccoli stems and shredded Brussel sprouts, with a spicy soy dipping sauce.
Dinner: A vegan pizza topped with sautéed tomatoes, onions, garlic, olives, artichoke hearts, roasted red peppers and herbs. (No oil or cheese.)
Miso soup with vegetables and Wakame seaweed.
Dessert: A bowl of blueberries and clementines with a little granola on the top.
Day 42
Breakfast: A glass of orange and fresh pineapple juice with psyllium husk.
Lunch: Brown rice wraps filled with raw shredded carrots, shredded beets and lettuce, with a small amount of preserved Tofu and a spicy soy dipping sauce.
Slices of fresh apple.
Dinner: A plate of cut celery, cucumbers, tomatoes, radishes and roasted potato slices, with a homemade cilantro hummus dip.
Baked potato slices with eggplant, tomatoes, onion, garlic and smoked paprika.
Dessert: Sliced blood orange with blueberries and crunchy granola.
Day 43
Breakfast: A glass of orange and fresh pineapple juice with psyllium husk.
Lunch: A vegan pizza topped with sautéed tomatoes, onions, garlic, olives, artichoke hearts, roasted red peppers and herbs. (No oil or cheese.)
A green salad with shredded carrots and beets.
Dinner: Miso soup with vegetables and Wakame seaweed.
A plate of cooked potato pie and steamed spinach.
Dessert: A bowl of blueberries, apple, mango and orange, with a slice of oats jam bar.
Comments on day 43 - We ate a lot today, even though we were not very active.
I am using whatever is fresh in the fridge, in order to clean the fridge up before we leave on our trip.
Day 44
Breakfast: Lemon water with psyllium husk.
Lunch: Sweet Potato sushi rolls with shredded beet, carrots and cucumbers.
An apple.
Dinner: Miso soup with vegetables and Wakame seaweed.
Dessert: Cut apple and banana with a little granola.
Comments on day 44 - Today we did the required Covid PCR tests and shipped them overnight to the lab.
We should get the results in two days.
Day 45
Breakfast: Lemon water with psyllium husk.
Lunch: A bowl with lettuce, roasted broccoli, roasted cauliflower and sweet potato patties.
Dinner: A bowl of lettuce, corn, Brussel sprouts, and slices of roasted potatoes with mustard.
Miso and vegetables soup.
Dessert: A slice of oats jam bar and fruit.
