Veggie Mole Bowl

by Beth @ Tasty Yummies

Veggie Mole Bowl

This month for my ongoing series with Beachgreens Organic Produce Delivery rather than focusing on a single vegetable or fruit, we wanted to share a recipe featuring one of our favorite local foods, this Mole Monarca sauce from Peppered Up, right here in Long Beach. This traditional red mole sauce is inspired by owner Griselda’s mother and grandmother and it stays true to its roots from central Mexico.

Veggie Mole Bowl

This sauce has incredible flavor notes. Rich, dark, smoky and earthy with a spicy kick, this unique blend of peppers, spices, seeds and nuts can literally turn any dish into a party! For those following along with my Autoimmune Protocol journey, you can obviously guess that this isn’t bowl of deliciousness sadly doesn’t fit my current restrictions. I created this recipe before I started AIP earlier this month, so I was able to happily able to enjoy it then. Now I am just dreaming of it, it’s that good!

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Baked Plantain Fries with Garlic Avocado Dipping Sauce

I previously eluded to the fact that I was starting an Autoimmune / Leaky Gut Protocol on Monday of last week and that I would a some point fill you all in on more details. So here we are. As a reminder, I was diagnosed last summer via kidney biopsy, with an autoimmune form of kidney disease, called IgA Nephropathy. It hasn’t progressed too far, my kidneys are still functioning at very high levels and I have been lucky enough to have had little to no symptoms. After the diagnosis I was placed on several pharmaceuticals to protect my kidneys long term, from this progressive disease which can, if left untreated, in some patients lead to kidney failure later in life. As soon as I started taking the drugs, I found myself feeling terrible. I was tired and lethargic, I had rashes and developed acne, I found myself with terrible stomach aches and pains, I was chronically bloated and gassy, etc. In speaking with my Naturopathic doctor at the start of this year, we have discovered I am dealing with leaky gut and we have decided it best to first heal my gut and get this under control so we can properly investigate my kidney disease further. I have since been taken off all prescription drugs and I am on a regime of supplements and herbs with my doctor to protect my kidneys, aid in the healing of my gut and more.

I will work hard to keep this as short as I can, I don’t want for this to become a how-to or a resource on the Autoimmune Protocol Diet, many of those already exist online and in books and I honestly have no problem admitting that I am still a total newbie when it comes to all of this. Truthfully, I am slowly navigating my own way through this new journey, so I am far from an expert.

My plan is to follow this Autoimmune Protocol (AIP) for a minimum of 30 days. I am very grateful to have somewhat minimal symptoms on the larger scale of leaky gut and autoimmune conditions, though they are there enough for me to want to get things under control and get back to feeling like myself. The plan is to give myself these 30 days to allow my body and my gut the time it needs to heal. I am really crossing my fingers that this will be enough time. After 30 days I will slowly begin to reintroduce foods and decipher my body’s response to each and go from there on deciding if I need to pursue this protocol further or not.

It should be said, this protocol isn’t necessarily a full list of ingredients to be avoided forever just because you have been diagnosed with an autoimmune disorder or leaky gut. This is simply a plan to follow for a minimum of 30 days to give your body the opportunity to heal and the time to remain on the plan, from there differs for each individual.

For me, after just the first 7 days I have already noticed marked improvement. Less bloating and gas. I am still dealing with some discomfort with certain foods, usually my tummy seems to be most agitated when I eat too many fibrous veggies. That huge bowl of cauliflower with a sh*t ton of kale on top, maybe not the best idea. Woowee! I am also noticing some response to the changed diet. I am not sure if I can call them detox symptoms or “die off”, but I have certainly noticed some other new symptoms. But I am happy to report that I am already be getting some relief, so I am on the right track.

Here is a super quick overview on the details of the autoimmune / leaky gut protocol I am following for at least 30 days:

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This post is part of my ongoing restricted diet series with the Free People Blog Bldg 25.

Edible Earth Day: Cookies and Milk, the Healthy Way

For many of us, eating and living consciously is already part of our everyday life; eating clean foods, using clean or homemade beauty and household products, incorporating yoga and meditation. But, beyond an awareness of what we consume, it’s also important that we think of the far reach of our consumption. The results of our actions and our purchases, the energy needed to produce what we consume, our waste and what we are leaving behind.

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I personally choose to make as much as I can at home for myself, not only because I prefer to know what exactly is in the foods and products that I consume, but I also love the idea of creating less waste, fewer things to throw away or recycle. As much as I can, I try to remove the worry about packages and boxes, cartons or wrapping. To me, the ripples and reach of my actions carries a heavy weight. Buying one box of almond milk, isn’t just about the actual almond milk inside, it’s the carton, the plastic top, the energy needed to produce and of course, all of the unnecessary ingredients being added.

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Roasted Baby Bok Choy with Lemon Garlic Cashew Cream

I know it’s been a quiet week here on TY. I was away in Northern California for the long weekend, for our women’s empowerment retreat RISE and it’s actually taken me more than a few days for me to come down from it all. Wow! What a weekend. I am still riding high on the incredible energy and vibes from the beautiful women that I had the pleasure of sharing space with for those 4 days. I plan to write up a whole post in review of the weekend, sharing photos, thanking brands and all of that good stuff, so look for that some time next week. For now, I am still buzzing and processing all of the amazingness that happened and slowly getting back into the routines of my regular living. Gosh this has actually been quite a challenge, this retreat changed me and it’s been hard to just jump back into life, as if nothing has happened.

Since I have returned I have slowly been getting back into my everyday routines, yoga, exploring recipes in the kitchen and I am actually finding more time for myself. I am making more time to write and to meditate and using the extra hours in the day to read and just unplug, as much as I can.

Roasted Baby Bok Choy with Lemon Garlic Cashew Cream

Wednesday of this week, our organic produce box from Beachgreens arrived at our front door, loaded with organic produce – it was like Christmas morning to me. Nothing fills me up the way cooking in my own kitchen does. After two weeks of traveling and lots of going, I was happy to see my own personal stash of goodies. This is the stuff that gets me excited to eat and keeps me going. I sincerely adore vegetables and most meals in our home are based solely around what vegetable I want to cook with. These beautiful Shanghai Bok Choy immediately had me excited. I typically go with Asian-inspired flavors, making stir-fries or serving alongside a ginger soy-glazed fish of some sort.

Roasted Baby Bok Choy with Lemon Garlic Cashew Cream

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