it’s a big deal because when inphyusion began it was a raw vegan site. that’s how i was eating at the time and i was sure i would be forever.
i loved being raw vegan and felt amazing. until i didn’t.
my food journey began over 15 years ago when a good friend told me the eczema and asthma, i’d fought on and off throughout my life, could be the result of something i was eating.
what?! at the time that idea was so foreign to me but i was ready to explore and became my best science experiment.
while searching for the culprit, i began food journaling, tracking my symptoms and their severity.
over the years, i’ve studied and tried a number of diet theories. i’ve been veggie since my post-basketball college days, vegan since my mid-20’s and transitioned to raw vegan by late 20’s.
in my 30’s, i added local bee pollen and unpasteurized honey back to the mix as a source for healing seasonal allergies and found almost immediate relief.
reintroducing bee products felt like a big decision at the time since i’d been a raw vegan for nearly 7 years. however, i couldn’t argue with the results i was finding.
no longer 100% vegan, i continued eating raw foods but found it was feeling more and more like a struggle through the winter months.
now, if i lived on a tropical island with tons of sunny warm weather, feasting on unlimited fresh coconuts, mangos and such i’m certain i’d be a happy raw foodist for life.
…but i live in colorado, near the mountains where it snows. sometimes feet at a time. even in april.
i found i was doing lots of gourmet raw vegan foods to sustain myself. gourmet raw vegan foods are beautiful and delicious and can also be a bit much on digestion. nuts and seeds are packed with excellent nutrition, but it’s dense, and when they’re making up a majority of your meals it gets heavy and tough to break down.
sort of an energy zapper.
even though it was challenging i loved it and wanted to remain raw vegan. it appears i have a habit of banging my head against a wall before i make a change.
sometimes what you want isn’t what you need and as it’s been said before, you can’t always get what you want.
at this point you know i’m an integrative nutrition health coach you may fear i’m looking to make the world vegan. rest assured, i’m not.
through my own experience, what i really enjoy doing for you is teaching you the tools to help you find what suits you best. i help you feel great in your body because it’s all about bio-individuality .
once i finally stopped banging my head against a wall, i turned my oven on one day and roasted some veggies. they were incredible. so i did again a few days later. they were incredible again and i felt great.
do i still eat some fancy raw vegan gourmet meals? yes! but not as a daily practice.
there aren’t any silly rules around what i do, why i do it, or what time it happens but i enjoy starting the day on the light side with smoothies or smoothie bowls, a green juice or my favorite chia pudding and later in the day i tend to cook something. my cooked meal is always paired with a pile of greens, such as a simple kale or arugula salad because i can’t go a day without enjoying my greens.
sweet potatoes have totally grown on me and since they’re so easy to make, without further ado, i share with you guilt-free fries for days.
preheat over to 450.
slice 1-2 sweet potatoes (sometimes i slice them thin like french fries and sometimes it’s a wedge-both work the same) and place in a large bowl.
toss with your favorite spices (salt, pepper, turmeric, garlic or herbamare are my go-to’s)
place unbleached parchment paper on cookie sheet, drop in the oven and cook for 30-40 minutes until golden brown.
remove from the stove and allow to cool 5-10 minutes before serving.