Traveling Made Easier!

After being diagnosed with Fibromyalgia, I was pretty much bedridden for quite a long time. And prior to diagnosis, I actually had already pulled out of a lot of things as my body continued to become weak and non-functional.  Sometime after my treatment began, I was able to get around slowly.  And I mean sssloooowwwly…

When my body became a little stronger and I was able to travel, it was such a challenge as I couldn’t find the foods and drinks I can have at the stores.  It was difficult to find them as I became allergic or sensitive to so many ingredients.  For every product, I had to learn to read the back of the label and read EVERY SINGLE INGREDIENT.  I kid you not!  Try shopping for food and eating out while you are on vacation.  It is not easy!  I still have to do it today as I continue to heal.  But oh my!  Have things changed for the better!

It was a pleasant surprise to find more real, clean, whole foods available at stores that I can easily bring with me when I travel.  I used to only find them at Whole Foods, Trader Joe’s, but now Safeway, Raley’s, to name a few, are making healthier products available.  And new health food markets as well as sustainable cafes/restaurants are popping up as well.  Many more restaurants are also making dishes available for people with special diets.

Here’s an example of what I was able to carry with me as I traveled.  Conveniently packaged for on the go.  And of course, our island RAW granola has become a staple!

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SUJA known about you a long time ago!

Simplifying the array of store-bought juice in the market today has truly become a challenge!  As the market has exploded with so many varieties that now it’s harder to figure out which one to choose.

After juicing/blending EVERYDAY for almost 5 years now, I’ve learned from mistakes I’ve made in the past and learned how to do it the right way.  So to recently have found SUJA I was totally sold!  As the way they keep the integrity of the juice.

And honestly, there are days I cannot juice/blend so it’s nice to have some already made.  So am thankful I’ve found SUJA juice as in my busy days, I can just grab and go!

The things one needs to ask when a company claims to sell 100% juice are:

– Organic

– RAW

– Cold-pressed

– HPP (High Pressure Processing)

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And I like the fact that this new company supports organic and sustainability.   A famous blogger, Food Babe, said it best.  Spreading awareness about how our food is produced and which companies we should support will change the marketplace!

If you are interested in more detailed information on how to pick the best store-bought juice, read up on this link prepared by Food Babe.

http://foodbabe.com/2013/11/10/juice-labels/

And here’s the link to SUJA.

http://www.sujajuice.com/

Island RAW Granola Now in KOKUA MARKET!

Island RAW Granola Now in Kokua Market!

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Good News! I am happy to announce my line of Organic island RAW granola 2 oz bars, 3 oz bites and 13 oz cereals are now in KOKUA MARKET!  The only Natural Foods Cooperative in Hawaii.

They will continue to carry my line of island RAW granola as people demand it.   So please visit KOKUA MARKET.  Thank you for your continued support!

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13 oz bags of WAIANAE (Apple Banana Raisins) & KILAUEA (Mac Pineapple Coconut) cereal
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2 oz bars & 3 oz bites of KILAUEA (Mac Pineapple Coconut) & KO’OLAU (Cran Apple Almonds)

Lirio’s Organics is committed to providing Hawaii and beyond clean wholesome treats.  Thank you for giving me this opportunity!

Aloha!

How RAW/Live Foods Are Saving My Life!

I walked around feeling hopeless for several years before being diagnosed with Fibromyalgia.  As I visited one doctor and specialist after another, I was helped to a certain extent.  But knew something else was causing my body to deteriorate!  My symptoms continued to grow and everyday I felt like it was just a matter of time I would end up in the hospital or on my deathbed.  Which I actually did end up in the Emergency Room in August of 2007!

Fast forward to today, as I look back at everything that has happened to my body and all I’ve learned, I could’ve been treated earlier if I would’ve learned my oral health was connected to my debilitating condition.  I was basically being poisoned.  In fact, I am seriously wondering if it is the root cause!  But that is neither here nor there…I have actually learned to accept my condition and move forward.  I’m learning to see the positive side of Fibromyalgia and focusing on helping my body to heal!  God has blessed me by directing me to doctors, specialists and resources who are familiar with my health issues.

I started a detox program back in the Fall of 2008 by eating 100% RAW/Live foods for almost 3 months.  It was VERY challenging to all of a sudden switch to a different way of eating.  But it was my life!  And I knew I needed help IMMEDIATELY!  This was sometime after Dr. Yee, D.O. of Kaiser recommended me to give it a try as she’s heard successful stories from her other patients.  And she also encouraged me to eat “clean.”  Eating clean simply means organic and non-GMO whole foods.  Not knowing everything about raw foods at the time, I went ahead and picked up books on it to do some research and read like crazy!

It was amazing how while I was on it for almost 3 months, I didn’t feel the Fibro symptoms. It was as if I didn’t have it!  I was still weak but my body felt the surge of energy and life that I didn’t have for a very long time!  Midway through the third month, I slowly weaned myself off of raw foods and went back to eating the conventional way or the SAD way (Standard American Diet), thinking I was doing better and just needed to focus on other aspects of my treatment plan.  By end of December, Fibromyalgia came back with a vengeance!  And this time, more symptoms.  VERY confusing!

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I eventually went back to eating raw in 2009 and learned so much about it.  Today, I continue to eat raw foods (about 35% – 50%) but have learned to soak, rinse and sprout nuts and seeds.  To help improve my digestion.  And ferment and culture vegetables.   And incorporate it into my clean diet (w/a small percentage of animal protein and fruits).  All the doctors in my healing team have encouraged me to continue eating clean, organic, non-GMO and whole foods.  I’ve also read a variety of books and follow experts such as Dr. Mercola, Sally Fallon of Nourishing Traditions, Donna Gates, Natalia Rose, Weston A. Price, etc.  As you can see, I’ve tried all kinds of approach to healing as I was desperate.  It was difficult to make sense of what was happening to my body!  What I have learned is the importance of considering each individual’s unique biochemistry rather than making a one-size-fits-all diet for everyone.  But all these experts do encourage and are in agreement to eat CLEAN whole foods!

And later in the treatment, it did become clear that toxicity was one of my issues which I will be blogging more on later in detail.  As I found out a couple of my health issues, or possibly the root cause, were Heavy Metal Toxicity (HMT) and failed root canals.  And I realized I needed to keep detoxing for awhile.  I learned raw foods was one BIG way I can keep my body clean. Basically, it is saving my life and has become my “new” norm!  It wasn’t a choice or an interest anymore.  It is SURVIVAL!

DISCLAIMER:  Information found on this site is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Individual articles and information on other websites are based upon the opinions of the respective authors, who retain copyright as marked.

Resources:

http://articles.mercola.com/sites/articles/archive/2010/02/13/david-wolfe-interview.aspx

http://www.westonaprice.org/blogs/cmasterjohn/2010/09/11/the-biochemical-magic-of-raw-milk-and-other-raw-foods-glutathione/

http://bodyecology.com/aboutbed.php

http://www.westonaprice.org/thumbs-up-reviews/nourishing-traditions

Baked Crusted Hake Loins over Sweet Garlic Brussel Sprouts

It has been a long journey trying to stick to a limited diet based on Donna Gates’ Body Ecology Diet.  I started Stage 1 two years ago.  And transitioned to State 2 as I thought I was ready.  Boy, was I wrong!

So, here I am again, plugging away on Stage 1 of BED!  And when one’s diet is limited, creative juices start to flow.  Thank goodness!  Otherwise, I will not survive this diet!

In able for me to be successful in this stage, I need to plan ahead.  But there are times when I am not able to menu plan.  But do try to stock up on the ingredients I know I can eat.  So I try to make what is readily available in my kitchen.

Here’s a recipe  I eventually came up with based on BED.  And thought I’d share it since it turned out sooo good!  And you can change the measurements based on your preferred taste.

INGREDIENTS:

Baked Crusted Hake Loins 

  • 1 bag of Wildcaught Hake Loins — defrosted (purchased at Costco)
  • EVOO
  • Real Lime Juice
  • 1 whisked free-range egg (optional)
  • Chickpea crumbs by ChickPea Naturals (or preferred crumbs)
  • Himalayan Pink Sea Salt
  • Black Pepper

Place defrosted hake loins in an oven dish.  Poke holes in loins with a fork (to allow EVOO and lime juice to penetrate the fish.  Drizzle each fish with lime juice and EVOO.  Dip each fish in the whisked egg (optional).  Mix last three ingredients.  Coat fish.  Bake at 400 degrees F for 35 minutes or until golden brown on the outside and flaky on the inside.  Use a fork to test for doneness.

Sauteed Sweet Garlic Brussels Sprouts

  • 1 bag of Brussels Sprouts (Costco or if you find organic even better)
  • Chopped Garlic
  • Chopped Onions
  • Organic Coconut Oil
  • Lakanto (or preferred natural sweetener)
  • Himalayan Pink Sea Salt
  • Black Pepper

Clean brussels sprouts.   Cook whole or cut in halves.  Drizzle a tbsp of coconut oil on pan at medium high heat for less than a minute.  Sautee garlic and onions for 1 minute.  Mix in cleaned brussels sprouts.  Season with the last three ingredients to desired taste.  Sautee for 15 min or more.  Check with a fork to see if brussels sprouts are tender on the inside.

Place a bed of brussels sprouts on a serving dish and top with the loins.  And strew sauteed garlic and onions on each fish.  Serves 5 to 6 people.

Serve immediately. Enjoy!  😉

Hake Loin on Sweet Garlic Brussel Sprouts