July 17th, 2008
|vixtoria||07:52 pm - Newbie here. HI!|
I'm Victoria and I was browsing around LJ for "organic" groups. I know it's rather broad, but I'm glad I found some potentially good groups. The low-down on me was that 3 months ago I was stuffing my face with fast food juicey hormone injected burgers and downing gallons of cokes and loads of snicker bars like there wasn't a tomorrow, but tomorrow did come...in a different sense. In the back of my mind I thought that tomorrow I would start eating right or tomorrow I would workout, but many times tomorrow never came.
However, it all changed when I came back to the states from my month long enlightening journey in China and my rainforest adventure in Costa Rica. I wouldn't know how to best describe it, only that those trips seriously changed my life and now I noticed that I brought back a lot of the customs particularly in eating manners and lifestyle choices.
I think I've become more open to things around me and I feel more complete and less depressed. I'm glad the transition is going well because my best friend is vegan and she's really supporting me in my choices to eat healthier and to swing by the farmer's market more often than I do wal-mart. Like I said, it's something new to me and I love it! So I just wanted to say HI and maybe I will see you in other groups I'm checking out.
I'd love to hear some advice too. I recently, in fact today I made my very first batch of homemade soy milk straight from the seed to drink and it took me while to strain it all out, but it was definately worth it. I also have been planting some veggies with organic mix and I'll be getting a pound of wheatgrass seeds so I can start juicing. :)
Thank you and have a nice day!
I saw some macrobiotic books at the store, but I'm not sure which to get. Can you please recommend a good one to start off with?
How to make fresh soymilk
1 cup of bob mill's soy flour
3 cups of purified water (or not up to you)
-let the water boil on hi (10 being the highest) and then bring it down to a 6 and slowly pour the soy in while whisking it until all is in there.
-do that for around 3 mins and then turn down to simmer 2, you can stir occassionally so the film doesn't form on top. do that for 20 mins.
-while that is prepping, get 2 containers and a cheesetype cloth to seperate the flour from the milk. i used my meshy old pair of underwear that i cut up and it was a great filter. you can use an old bra cup too.
-place the mesh in the funnel or on top of your container 1 which ever way you decide but as long there is a barrier
- i used a spoon to help the liquid go into the container 1, you will notice flour residue, i put that in a seperate cup. you can use it in your compost pile or as an egg subsitute in recipes.
-then rince off the filter and do it again but now over container 2, from 1 to 2 and back to 1, repeat for at least 10-12 times until it is really like a liquid with no flour grains or pulpy reside feeling when you drink. BUT SIP A LITTLE!
- i also added 8-10oz of water because it was still very strong, i'm sure you can even go up to 12 or 14 oz, it really depends on how comfortable you feel with your beverage.
*repeating filtering 10-12 times could be reduced to maybe 5, if you have the proper straining tools
-next step is the fun part, you can get organic vanilla and start off with a little and fix it to your liking of sweetness. i used 2 spoons. you can also use almond or chocolate flavouring.
-then i used 9 little packets of sugar cane, but that all depends on how you want yours. next time i am thinking of using agave nectar.
TA DA! place in the fridge immediately.
i found the drink to taste a lot better with ice, the nice cool feeling was much more comfortable drinking, however, you must start off sipping to get used to the texture and fresh natural taste and it will become easier to drink.
LEFT OVER: i tried to make a soy flat bread, but it came out terrible and next time i will try to figure out on what to do with all the left over flour that i had on the filter.
without the right tools it can be vary tedious, however, i would recommend 6 cups, 2 water if you drink it daily, it's a good amount for 7 days. the 3: 1 ratio is good for 3 days, but then again i drink a lot of soy milk.
|Date:||July 18th, 2008 03:26 am (UTC)|| |
Hey, welcome. I just joined this community too, and haven't found a lot of activity, though I'm hoping that changes.
I just read the Hip Chick's Guide to Macrobiotics by Jessica Porter and found it to be a good intro to the philosophy of macrobiotic cooking/eating.
Good on you on such a fast turnaround with your lifestyle. I know it's not always easy, but it's worthwhile. I look forward to hearing more from you as you go on this journey!
Can you post a recipe for the soymilk? I'd be curious try it. How did you like it?
thanks! i hope it gets more active too ;) oh i did see that book when i was book browsing, i will keep that in mind. thx again.
when did you make the change? :) why don't add me as a friend, i put a post earlier today on the whole deal. don't let my old underware* gross you out, they were clean!
*used as a filter lol
|Date:||July 18th, 2008 03:39 am (UTC)|| |
I've been "eating healthy" for a number of years now. I'm not vegan or macrobiotic, but what I call a "concious omnivoire". I have a number of nutrition related health issues & food intolerances, and it's difficult for me to eat a balanced diet even *with* meat, so when I eat meat I try to only buy grass/pasture raised animals, preferably directly from the farmers who raised and slaughtered them.
I have been moving towards this kind of eating probably since college - so .... 13 years now? 15? Something like that. In the past two years I began to buy most of my food locally at the greenmarket near my work (all my meats, any dairy I can tolerate, and all my produce except in darkest winter). Recently my food related illness took a turn for the worse, and I discovered I am intolerant of nightshade vegetables (tomatoes, potatoes, eggplant, peppers) and those foods are not used in macrobiotic cooking, so I have been moving towards this way of eating very slowly. I just started really seriously researching. My goal right now is to have at least one fully macrobiotic day a week, with another day that is at least 1/2 macro. I doubt I will ever be fully macro for more than little cleansing bursts, but it's one of the few cuisines I can eat and always know that I'm safe in what I'm eating, and eating food that always gives me a good feeling inside.
thanks for your information, i'm so sorry to hear about your health, i hope that things work out so that you can eat what you can. can you tell me more about your lifestyle "concious omnivoire"? and how do you approach farmers to sell you fresh meat, i'm just wondering because i live on a farm lol pretty much because i go to an A&M school, which is basically a huge agricultural school. i can smell the cow's leftover every morning, but now i'm used to it.
anyhow, i'm lactose intolerant and i stay away from tomatoes because of the seeds when i can't take them out. i also (now am) stay[ing] away from potatoes because they have a high GI and away from sugars because of the diabetes scare. i wish you luck on your goal and tell us about your progress and maybe even cures for your complication.
i bought a grain mill and will soon be able to mill my own soy beans :)
I realy like that u seen the light when it comes to what should be eatin. I am starting a lifestyle change that starts of w/ dietary balence any help I can be 4 u let me know!!!