The Remix, Experience, and Prep
IT’S THE REMIX
PLANT BASED MEALS MADE WITH ALKALINE INGREDIENTS
The #AlkalineRemix
I love reinventing my favorite meals using just alkaline ingredients. That’s what the remix is all about. Foods and dishes that I previously enjoyed but no longer consume, I’ll take a stab at recreating them using ingredients from Dr. Sebi’s Nutritional Guide. I can still enjoy my favorites, but with a healthier and more colorful twist. If you search the hashtag #AlkalineRemix on Instagram you’ll see a catalog of these meals I’ve made since I started following an alkaline vegan diet.
When I decided to embark on this plant based journey I promised myself that I’d make it fun. Eating from a very specific list of foods can seem limiting and boring, but if you make just a bit of an effort it can be fulfilling. Health of course is a priority but so is taste, and for me the overall dining experience as well.
DINING (FROM HOME)
FRIED OYSTER MUSHROOMS W/ KAMUT “GRITS”
The Experience
Intentionally curating my meals, making them pretty and savoring the moment matters to me. It makes me appreciate my food and this journey even more. An excerpt from one of my favorite books describes what I think I aim to achieve:.
“The pleasure from eating, Dan, is more than the taste of the food and the feeling of a full belly. Learn to enjoy the entire process – the hunger beforehand, the careful preparation, setting an attractive table, chewing, breathing, smelling, tasting… when you pay attention to all elements of the process, you’ll begin to appreciate simple meals.” – Way of the Peaceful Warrior by Dan Millman
THE PREP
ROASTED SESAME ARUGULA SALAD W/ WALNUTS
Fancy & Sustainable
I’m enjoying the process and making it fun and fancy, but being efficient too. While I love to cook, I’m usually relatively busy so cooking from scratch all of the time isn’t ideal; nor is trying to make sure I have all of the alkaline ingredients I need.
How I navigate said challenges in order to make this lifestyle sustainable is by, 1. freezer prepping & 2. having the nutritional guide ingredients handy.
I’ve freezer prepped for the last few years, prior to going plant based. It’s truly been a lifesaver for me and it doesn’t take away from the dining experience at all. So many dishes can be cooked, froze, thawed, and reheated; and taste just as good as when they were originally made. I freeze my pre-cooked meals and my produce.
The produce, though I freeze a lot of it, I’ll still buy a few things a week just to have fresh. Pantry items on the other hand, I stock up on so I’m not shopping for them weekly or even monthly. So the rice, the flours, seeds, nuts, seasonings, the oils and herbs, all from the nutritional guide, I make sure I have on hand. This way, when I’m making my usual or trying new dishes, I don’t have to stress about having the ingredients I need.
Doing a bit of prep work, prepping and stocking the pantry, has saved me so much time in the long run. It’s allowed me more freedom to curate an experience that motivates me to keep going.
GBinStyle 