2018 was the year we learned to separate our macronutrients, that’s proteins, fats and carbohydrates from our micronutrients, that is, vitamins and minerals.
Now, get ready to start obsessing over your mesonutrients. In Greek, macro- means big, micro- means small and meso- means literally inside. So, what we want to know about now are not only the nutritious foods we’re eating, but about how to get more of the active compounds inside those foods that make them so good for you.
Also, we’re moving from Paleo/Keto to VeganKeto the high fat, low carb philosophies but without the high environmental cost of meat production, toxins and more. All of these in my eyes whatever you’re eating come as organic first. Knowing glyphosate is so prevalent in non-organic foods it really has to be avoided at all costs or you’re immune system, endocrine system, digestive system, mental health and vitamin, and nutrient balance are going to be a serious mess needing great detox protocols.
We are doing rowing classes instead of spinning, drinking tons of spring water or filtered and mineral enhanced water, with minimal sugar and alcohol intake. We are focusing on breathing, and what we are breathing a lot more than ever and working thru lots of parasite detox.
What is this brave new world… it’s the eve of 2020, trying to get there with our best bodies forward, embracing flavors and function as best we can.
So what are we eating in the new year, power packed smoothies, moon teas and golden milks, a return to traditional medicinal teas, kombucha’s and infusions.
Kelp noodles, squid and somehow we’re going to have to figure out how to eat jellyfish because it will be our protein of the future at the rate our seas are heating up (in more ways than one). Aside from fishing them out of the harbor as a child and coloring them with Lick-Um Stick powder I’ve been too chicken to actually cook, taste or try them… maybe I had too many fishing experiences, but I know our future ocean will be full of them.
I really do like kelp noodles though. They are crunchy and strange and super neutral tasting so they are a blank palette awaiting flavor and color.
Kelp Noodles for One
- Almond Chili Sauce
- ½ cup Almond butter
- ¼ cup tamari
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 Tbsp water
- ¼ cup agave nectar
- Pinch of chipotle powder
- Chili flakes
- 1 cup Noodles (I like the sea tangle brand)
- ½ cup Shredded Cabbage
- ½ cup cucumbers
- Cilantro, minced
- Radish sprouts
- Cashews and fresh chilis chopped
- Fresh lemon or lime
Combine all sauce ingredients (ideally a day before for best flavor)
Toss a few ounces on top of the noodle, cabbage cuc mix to cover and garnish at will
Here’s to kicking butt, taking names and starting this year off to a great start.
From my gym bag to your’s,
Enjoy! -Amber King