Recovering From Thanksgiving

I posted this picture because this is the best representation of my Thanksgiving Weekend (thank you Argentine graffiti artist(s)).

Read it as you will. I ate leftovers today and my tummy hurts.

I Did Not Have Tacos For Thanksgiving

Hi. How was your Thanksgiving? Mine was excellent. Easily my favorite holiday, though I had to work a little harder to make this one as delicious as could be (for someone as anti-suburban Thanksgivings as I). The last 7 years I've been having Thanksgiving away from my family, with friends, which, I have to say, is a whole lot more delicious and vegetarian-friendly. I love my family, and I had a great time yesterday, but as far as the food they eat...it's just a different world from what my taste buds ("taste bud" is such a cute word) have come to love and appreciate. Well, I'll talk more about that in a week. I still have some pictures on my camera to catch up on.

Nathan and I have been eating a lot of tacos since we've been in Austin.

I had to put this second picture in just because I think both pictures look sooo delectable. Like, that second picture is downright sexy, no? That crispy (but not burnt) corn tortilla, the innocently curled and haphazardly chopped cilantro...the fresh tomatoes...smooth avocado slices...mmmm...*drool* I want one now! Can you tell I haven't eaten dinner yet?

The "meat" is Morningstar's Veggie Crumbles. I've been into them since I first became vegetarian when I was a naive little high-schooler and didn't know any better. Really, I had no idea what I was doing. I ate way too many meat substitutes, not enough vegetables, and too much starchy stuff. I felt horrible physically but proud of my anti-meat stance in a very meat-centric city. But I digress - these "crumbles" are effin' good. There are few meat substitutes I stand by, but these are tasty in and of themselves. I've gotten Nathan slightly obsessed with them. Unfortunately, they are one of the many things I'll have to give up if it turns out I'm gluten intolerant. I read somewhere that some people are intolerant only to certain amounts of gluten...I have to make sure about that. These tacos didn't make me feel bad at all, but if I ate a bagel or had a beer, I would have killer cramps shortly after. These are things to note.

Oh, and we are having a BLAST with the access to cheap avocados we're having here. Jeebus - this particular week at Fiesta avocados were three for a dollar! THREE for a dollar! The store should have had those wacky waving inflatable arm flailing tube man things waving out in front, cuz that was just crazy.

And these tacos were mos definitely topped with Valentina sauce.

Happy Thanksgiving!

Here's a random photo!

Avocado and Nutritional Yeast Open-Faced Sammich

I am not feeling so well today, so I'm not going to be saying much. I had a job interview this morning - I felt fine for that (in fact, I feel pretty good about it) - but once I got home I crashed. I went back to bed for a couple of hours, woke up, and felt like I could sleep a couple of hours more. Nathan felt pretty lethargic as well, so we indulged our laziness and stayed in bed for awhile playing on our respective laptops - him playing with Django stuff, me looking up tasty treats to make for thanksgiving. I've landed on this. Looks great, doesn't it? It will be my first time baking in a looong, long time, so I'm excited. It's distracting me from feeling so crappy. I've been sleeping off and on all day. Bah.
So, this open-faced sandwich I made was absolutely delicious. With some tasty tortilla chips, it really hit the spot. The sandwich itself is simple - once upon a time I ate this kind of sandwich with a fried egg on top. Yum. Oh, that's nutritional yeast on the top there. I know, it looks gross, but it's one of my favorite toppings. I put it on everything - popcorn, stir-fry, sammiches, eggs, whatever. Apparently there are some brands that have gluten; I just learned this. Jeez.
The bread was INCREDIBLE. I had forgotten how effin' perfect bread was. Such texture, such flexibility, mmmm. The bread I had specifically for this sandwich was Ezekiel 4:9 Sesame Bread. If I don't have access to Dave's Killer Bread, I'll usually go for this one. It's not as tasty, but it is healthier. And, by the way, I felt completely cramp-free the day I ate this. Harumph.

Time for rest.

Introducing Gluten

Going through this process of re-introducing different kinds of foodstuffs into my system has been really good in actually introducing, for the first time, some grains and whatnots I hadn’t really cooked with or, in the case of kamut, had ever heard of. It was time at this point in my regimen, to introduce gluten, and see how that felt. So I did a little research into kamut, and then found the following recipe online. Then it’s just to get cooking.

Kamut is a type of wheat that has a only a very small amount of gluten. It is very similar to durum wheat and is one of those grains that have to be simmered for about an hour to cook (so cook a lot!). It is reputed as being tolerable by those who are allergic to wheat, but still off-limits for those who can’t deal with gluten. So it’s a good start when you want to check for a wheat allergy.

From how I felt later that night, I don’t think I am allergic to wheat, which, really, I’d much rather have as the case. What is the difference, really? Well, according to the INTERNET, a wheat allergy is the body's response to the specific grain, wheat, whereas a gluten intolerance is not an allergy, but an autoimmune disease, where the body attacks itself! Whoa! The reason why it's more annoying than a wheat allergy, is because with a gluten intolerance, one is to avoid gluten entirely - all gluten products, which include such yummy things as wheat bread, many pastas, delicious cakes and cookies, malt vinegar, vegetable protein (morningstar crumbles! NOOO!), soy sauce, etc.

So, I'm sure I'll be talking about this quite a bit in the next coming days, as I'll be starting my wheat introduction shortly. Here's the recipe I tried (it is super good, really, really good):

Oh, I found the recipe here.
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1 lb. kamut, steamed with 1 tablespoon garam masala spice mix
or 1 t. each cinnamon, ground cloves and ground coriander
(Recipe uses 4 cups of the cooked kamut; leftovers make great salads)
1 sweet onion, chopped
1 green pepper, diced
2 carrots, diced
1 tablespoon minced fresh gingerroot
1/2 cup bouillon
4 cups cooked kamut -- see note above
1/2 cup golden raisins
1 can pink beans or light red kidney beans
pinch cayenne, or to taste
1 cup frozen green peas, thawed
1 vine-ripened tomato, chopped
1/4 cup chopped cilantro or Italian parsley leaves

Bring the onion, green pepper, carrots and ginger root and 1/2 cup of
bouillon to a boil and simmer, covered, until the carrots are tender,
about 15 minutes. Stir the cooked kamut, raisins and beans into the
vegetable mixture and add the cayenne to taste. Just before serving,
stir in the peas, tomatoes and cilantro or parsley leaves. (EASY!!!)

8-10 servings (between three hungry people, we just almost ate the whole dish)
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The kamut was awesome, scrumptious, even. It had a super satisfying texture - like rice on steroids! The dish itself had a great variety of texture; the peas, carrots, beans and raisins in particular created a nice little bite medley, and it's very pretty when cut up and put into little bowls.
Now, when I had this (nervous laughter here...), it was also my first night with beer, so that in itself kind of messed up any speculations into whether I was allergic to wheat or intolerant of gluten or not. Whoops. I can say, though, that the beer definitely messed with me. My stomach was killing me after I had just one bottle. Since then I’ve been unable to handle beer without my stomach hurting a ton (cramps, at one point it felt like I was being stabbed in the intestines). It's the same reaction I have had to bagels. It’s not looking good. As I’m typing this my stomach is hurting, and I know I haven’t been avoiding gluten very well. It’s a bit childish, I know, but I may take awhile to admit defeat and just give up gluten altogether.

Sooo Delicious

At about 10:30 pm, a little after dinner, I wanted a treat. So much did I want a treat, that I totally wasted gas (though at $1.69/gal, how could I not? (just kidding!!)) and drove a measly six blocks to Wheatsville, Co-op to look for ice cream, specifically, a dairy-free Neapolitan ice cream.

Oh, I remember – Nathan had gotten a huge gallon tub of Bluebell’s Neapolitan flavor. Oh my god, Bluebell, Texas’ “best ice cream in the country,” and, dude, I haven’t found better. I mean, it’s a whole different category of ice cream – just super rich and creamy, very distinct from gelato and so much better than any other ice cream I’ve had. Horrible ingredients; really, don’t look at the ingredient list. When I was a kid I remember stopping by the Bluebell Ice Creamery in Brenham, Texas. My parents enjoyed very much recycled vacations, so we went there about three times in my childhood, at least (and the State Capital four times, the LBJ museum and the Alamo also four times…four times). I credit these experiences when it comes to my high tolerance for repetitive actions. What can I say, they meant well.

So, Nathan got a gallon of Blue Bell ice cream and pulled it out that night. I’m sure he was pretty happy to not share (really, this ice cream is tasty), but seeing him indulge was too much, and I ran out to see what dairy-free treats I could find. Luckily, there is a soy version of Neapolitan ice cream by So Delicious. And it was good! I’ve never really liked the texture of soy ice creams, but this particular one really got it. The strawberry and chocolate flavors were the superstars in the trio. Definitely recommend it. Once I was savoring this, without the stomach-ache I would have gotten from a dairy ice cream, I didn’t miss Blue Bell so much. And Nathan was pretty happy about that for a number of reasons.

Austin Cookin'

I ate eggs and it did not kill me. I was craving them; I’ll be honest. Nathan had bought some for himself, and I caved. I have a feeling I will have these moments in my vegan-hood where I break down and eat a breakfast taco. It’s hard not to when I’m in a breakfast taco paradise (For example, see here, here, or here).

Such a paradise, that is, that with bought ingredients you can easily make them at home, and they will be delicious (and cheaper). The ticket is a good, fresh tortilla. I’m still not eating flour tortillas (still avoiding gluten), but that’s fine. Corn tortillas are tasty. Man, though, I am eating a lot of corn. So much corn.

I made a simple scramble with bok choy and eggs. Heated up the tortilla on the stove until it was just starting to brown (I like it a little crunchy), and then added some Valentina sauce on the top of the taco.

I want to talk a little more about Valentina sauce. I’ve been in love with this stuff since college, when my housemate at the time added it to her guacamole, and my mind was blown. She had brought it over from her visit in Mexico, and it was difficult to acquire in Portland. Fortunately, the bottle sizes are HUGE, so one trip near the ‘burbs for a bottle, and I was set. I was sauce-less in Argentina (though Nathan had stocked up in his last US trip three huge bottles of that rooster sauce), and now, in Texas, Valentina sauce is easy as pie to get. And it’s super cheap! I have a 1L bottle (it was the only size available) of the “Muy Picante” black label version (the black label means it doesn't play) that I got for 99 cents (or was it $1.99? I don’t remember). Either way, it was a pretty sweet deal. One liter! I like the flavor to this sauce a lot, but I could see it not appealing to everyone…I guess.

Here are the ingredients:
Water, Chili Peppers, Vinegar, Salt, Spices, Sodium Benzoate (Preservative)

So the ingredients aren’t so bad, especially for the price. Sodium benzoate doesn’t have the best reputation, but I know this list at least passes one friend's hot sauce standards – vinegar is not the first ingredient. Hmph.

Healthy and Delicious

My parents were in town this weekend. Since I’ve been living in Texas, they’ve come down to Austin from Huntsville (a three-hour drive…a three-hour drive…heehee) EVERY weekend. And, I’ll tell the truth, it’s actually kind of nice. I haven’t lived near my parents in almost 7 years, and I missed them. They are very nice people. I like having them around. So there.

There are a lot of superficial differences between my family and me, one of those differences being what we eat. And this doesn’t usually bother me so much; I tend to be un-involved in others’ choices of what they choose to eat. Irrational food-prejudices annoy me, but I don’t really care when someone wants to eat a ton of meat in front of me, especially if it’s tasty. I am a big advocate of taste. Still, I guess in general I do enjoy sharing healthy AND delicious food; some people really don’t think healthy food can be tasty, and they need the enlightenment. So that’s one of my goals in living near my family. I want to influence the way they eat, at least a little. They don’t have a ton of healthy influences in their lives, and why not bring a little Portland food love to Huntsville, Texas?

Anyways, I know they like my cooking – at least, they are very convincing in their “Mmm’s.”

I wanted to cook something nice for my parents, but also easy. Usually that means I’m making a quinoa salad. Quinoa is one of my favorite grains ever (did you know it’s actually a seed? Hmm.), and I was intrigued by the following recipe because it uses red quinoa. I had never had red quinoa before, and I liked all of the other ingredients (avocados!!! cherry tomatoes!! avocados!!!), so I gave it a try. I found the recipe online, from the blog, AlmostFit. I pasted the recipe below, and put in parentheses my little changes.

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Ingredients

1 cup uncooked red quinoa
2 cups water
2 cups cherry tomatoes, halved
2 avocados, diced
1 cup artichoke hearts
1/4 cup chopped fresh basil
2 tablespoons of pine nuts, toasted (I used walnuts instead)
2 tablespoons of capers, to taste (Did not use capers)

Caramelized onions:
1 tablespoon olive oil
1 thinly sliced red onion

Basic vinaigrette dressing:
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon or lime juice, with zest
2 cloves minced garlic
1/3 cup extra virgin olive oil

salt and pepper to taste

Serves 4-6 as a side dish

Bring the quinoa and water to boil. When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice. Strain and rinse well under cold water.

While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.

Prepare the vinaigrette by combining the ingredients and whisking.

In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette.

Serve cold or at room temperature.
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This meal was SUPER easy to make and effin’ DELICIOUS. Seriously. I have been missing out. Nathan thought it was the best quinoa salad I’d made (better than the quinoa paella? No way; that’s just crazy talk), but I think that was the just the out-of-detox-everything-tastes-amazing talking. In any case, it was tasty, if not also a liiittle too oily. Also, we had Nut Thins as a gluten-free accompaniment to the salad, along with some steamed kale with lemon juice. Yum. I felt great.

Dressed to Kill, Get It?

I came home from running errands and there was a delicious, scrumptious salad waiting for me. Nathan whipped it together from random things we had in the fridge. He got a little happy with the dressing, but, my god, can that boy make a salad dressing. He took so much pride in the montage of ingredients that he wouldn’t tell me all of them. I didn’t care so much. I was happy to be eating it, especially as I had just arrived home from about two hours of dazed grocery shopping. I went to the 24-hour Fiesta Mart, and it was just almost a religious experience. There are aisles and aisles of exotic and hard-to-find ingredients, super cheap, and I spent a lot of time dreaming about future cooking exploits. By the time I got home, I was starving.

Luckily I had an amazing salad all prepped and ready to eat! Mmmm, I’m getting giddy just thinking about it again. I know there were tomatoes, walnuts, avocados, Flax Seed Oil, nutritional yeast, artichoke hearts, celery, carrots, and I can’t think of what else. For some crunch, I had these Pecan Nut-Thins, by Blue Diamond. I’m still denying myself of wheat and gluten, so I’ve been eating a LOT of these crackers. They are super good, salty and with an excellent crunch, but unfortunately $2.19 a box (and we go through a box easily in one sitting).


I also found a baba ganouj version from Wheatsville that was slightly cheaper than the Tom’s Tabooley brand. Nathan liked it better. I think I prefer the Tom’s version, but both are pretty delicious. They are both pretty freakin’ fresh. Unfortunately, with unemployment still looming, I can’t get used to fancy-pants snacks.

"Tijuana Tempeh"

One of the foods I craved the most when in South America was tempeh. I had plenty of access to tofu (yay China Town!), but it’s not the same, at all. As soon as I could, I looked online for some tempeh stir-fry inspiration. At this point I was still in the corn, etc., phase of my food re-introduction program (see bottom of this post). I think I’ve been eating corn chips every day; that’s not good, but other than that my diet has been pretty freaking healthy.

I found this recipe from the website In A Vegetarian Kitchen with Nava Atlas. I spent a lot of time reading the recipes; they look pretty tasty. Also, I was colored impressed by the array of cookbooks this lady had published. She has a ton of vegan and vegetarian books, some of which I’ve seen at friends’ houses (and they have great taste). Here’s the recipe I went with:

Tijuana Tempeh

Serves: 4

Ingredients:
. 3/4 cup vegetable stock
. 2 tablespoons shoyu or natural soy sauce (I used Bragg’s, I bet it's better with soy sauce)
. 1/4 cup fresh lime juice
. 4 teaspoons light sesame oil
. 8-ounce package tempeh
. 2 medium-sized red or yellow onions, sliced thin
. 6 to 8 large cloves garlic, minced
. 1 jalapeño or serrano chile, seeded and minced, or to taste
. 2 medium red bell peppers, cut into 1 1/2-inch strips
. 4 small zucchini, cut into 1 1/2-inch strips
. 1/4 cup chopped fresh cilantro
. 1 ripe avocado, peeled, pitted, and diced (optional)

Whisk together the stock, shoyu, and lime juice.

Set a wok or stir-fry pan over medium heat. Add 2 teaspoons of the oil and the tempeh, turning it to coat both sides. Brown the tempeh on both sides. Remove it from the wok and cut it into strips about 1/2 inch thick and 1 1/2 inches long; set aside.

Reheat the wok over medium-high heat and add the remaining 2 teaspoons oil, swirling it to coat the sides of the pan. Add the onions and stir-fry for two to three minutes, until translucent. Add the garlic, chile, and red bell peppers and continue stir-frying for tow minutes more.

Add the zucchini and tempeh and stir-fry about one minute. Add the liquid seasoning mixture. Cover the wok and cook for several minutes, stirring often, until the vegetables are tender and the liquid is almost absorbed. Serve immediately, garnished with the cilantro, and avocado if desired.
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If you try this, I recommend throwing in some guacamole (homemade or Trader Joe’s version) on the side. Chips help to fill in the serious absence of crunch, especially as the texture in this stir-fry can be a bit mushy (crunchy tempeh would have been better).

Really quickly, I will write down the gist of my guacamole recipe. It is always good.

4 ripe avocados
1/4 cup diced red onions
4-6 cloves garlic (I like garlic)
1 tomato, diced
a LOT of chopped cilantro, like, definitely more than half a cup, maybe even a whole cup (I love cilantro)
Tbsp of hot sauce (my preference is Valentina Salsa)
salt, to taste
lime juice, to taste

That's basically it. If it's not incredibly delicious, usually adding more salt or lime juice helps.

I thoroughly enjoyed the leftovers of the "Tijuana Tempeh" (silly name, hm?) more than the first meal, especially when I added more lime juice and salt (see? It helps.). All in all this meal was okayyy the first time out, better and better as leftovers. I'm sure I'll be happier with this the next time I make it.

Chau.

Ouch

Times have not been the easiest lately, and I’m writing less as a result. It should probably be the other way around. I would like it to be the other way around someday…working on that. Anyways, I hurt my back pushing myself too hard while doing yoga in my bedroom. It was stupid, and I’m paying for it now. My back’s at least healing, and a lesson has been learned. So, happy ending…I guess. Regardless, that, and the fact that our new apartment still has no internet, all contributes to the stalling of my blog posts. I’m going to continue updating as much as I can, but it will keep in its stilted-ness until I am getting a steady supply of Inter-power.

I have too much Deadwood on the brain…I can't write tonight...must watch more Deadwood.

Oh, and my boyfriend just made an AMAZING dinner of butternut squash soup. Yum!

Back, Back to Texas, Texas

So I took a little break. Let’s say the first few entries were a bit of a test run for myself. The last month has been pretty hectic, but I see the semblances of settling a’happening, and I want to get back into writing. I like food a lot. I’m planning on sticking around here for a bit, so now’s as good a time as any to get into this new little groove I’ve set for myself.

I’m in Austin now, after a drawn-out reintro to the United States via a road trip. Adjusting to the food here has been the hardest part of being back. Bagels, pizza, chips and rich, rich food made my tummy hurt almost every day. I needed a readjustment and decided to go through a brown rice detox once Nathan and I stopped all the couch-surfing. I’ve gone through a couple detoxes and each time learned a ton about my body and its cravings.

Still, depriving yourself of something your body has accustomed itself to is a difficult process. Once your body regulates itself to certain chemical compositions, it can be hard to let go. I’m not crazy about coffee, but I often find myself tied to sugar (sweet, lovely sugar). It’s crazy feeling the withdrawals of that; when I’m consciously avoiding sweet, but every part of me wants it sooo bad. These detoxes can do some amazing things though (Science!). I was pretty impressed after my first one. I had brown rice, soy sauce, gomasio, and occasionally steamed broccoli for ten days. My first two days I had only fresh juice (all praise the heavy duty juicer) and then it was rice, rice, rice. I felt alright the first day, horrible the second and had an all-out breakdown by the fourth day. It was intense, like epiphany that I should break up with my then boyfriend intense. I realized then how much I look to food as a crutch in my life, as a distraction from problems at hand. I took to writing, felt better, and continued eating brown rice. I made it through completely readjusted; I had seriously no desire for non-food food. Tortilla chips (once one of my favorite foods), french fries, etc., looked completely inedible. I craved real food and it was awesome. I was super happy, like, genuinely happy; I felt great. Then I drank beer one night and it all went down-hill from there. I did another detox one year later and have been doing these about once a year since.

With this latest one (which I ended this Sunday) I wanted to do a better job re-introducing foods into my system. I want to test my body a bit once I have a clean slate, so to speak. Before I started the detox, I had my last meal in my new apartment (above picture). We went to Central Market, a healthier, more organic and “natural”-friendly supermarket than its parent-store, H-E-B. H-E-B is a corporation found only in Texas, as far as I know, and they have an amazing tortilla making machine. Woo. Anyways, Central Market is a nice alternative to Whole Foods, if you’re into that. We (boyfriend and I) are into that. So we headed over and spent some dough on pre-made stuff. The salad we made ourselves in a lazy fashion (mixed greens from bulk, carrots, artichoke hearts, avocado, tomatoes, Annie’s Ginger Vinaigrette Dressing), the chips we got from Fiesta Supermarket (that place deserves its own posting someday, god bless ’em), and Central Market provided the rest: whole grain bread, bulk salsa, butternut squash soup, and wine. I’ve forgotten the name of the wine, but we’ll get it again. Whatever. After this meal...it's RICE! RICE! RICE!


Okay! So the general plan for the next seven days was as follows (the routine I kind of just put together after reading around about various brown rice detoxes and nutrition reports):

BREAKFAST: A green juice and a glass of water with lemon juice. (Sometimes I mixed them together, sometimes I had one and not the other.)

LUNCH: Brown rice with chopped celery.

SNACK (or whenever hungry really): Brown rice with chopped or grated carrots.

DINNER: Brown rice with steamed veggies. One kiwi for dessert.

Some notes: I made sure to exercise a bit everyday and drink lots of water. I tried to stick with high alkaloid foods, and less acidic foods, as high alkaloid foods are a little kinder to the stomach. The veggies I ate on a regular basis were celery, carrots, broccoli, and kale. I threw in parsley for its “chemo-protective” qualities. For seasoning, I stuck to Braggs Liquid Aminos and nutritional yeast. Our meals were actually quite delicious, and I think I’ll even make this on normal, eat-whatever-I-want nights. Yum.

So I felt a bit sick after the first day, like I was actually getting sick. I felt lethargic and had aching headaches (the headache part might have been from me getting sloppy in keeping up with my water-intake). After the third day, however, I felt awesome, physically. I had a lot of energy, but emotionally I felt a bit all over the place. I didn’t like that I couldn’t have certain things, especially when I was out toting my Tupperware of brown rice. That made me grumpy sometimes, but I got over it. On my last day, though, I was downright giddy. I even insisted on sharing some my diet with my parents when I heard they were swinging by for lunch, if for nothing but to proselytize the Word on health food. Hmph.

Hm, I suppose it’s interesting to mention I was reading The China Study whilst detoxing. I had been meaning to read it for a couple of years now, and had actually bought a copy for my dad awhile back. I picked it up and actually had a lot of fun thinking about nutrition and the food industry and just making a whole nutrition theme for my detox week. I just finished the book today and I’m pretty excited about watching the documentary, The Future of Food soon.


This is the first thing Nathan and I ate once we officially ended the detox – Rice Chips and baba ganouj. We were pretty freaking excited about it. Just to have that little bit of diversity on my palette was so...exotic. It was also my first experience with Tom’s Tabooley, a local provider of Mediterranean goodies. The baba ganouj was delicious, if also expensive. After that snack I cooked a mediocre Tempeh Coconut Curry. I put too much coriander and there just wasn’t as much love, I admit it. It’s been awhile since I’ve cooked with these ingredients and I gotta get back in a cooking mode, for sure. I’ll put the recipe up when I’ve made it better.

I found a random document online that talked a bit about re-introducing foods into the system after a brown rice detox. I have to admit, I didn’t look much farther than this little guideline. I was tired, and, okay, anyways I’m not following it sooo much. The basic idea is that I’m re-introducing various foods slowly back into my diet, noting how my body reacts to them, and moving on. Nathan and I tweaked the whole thing a bit, and this was the outcome:

Days 1-4: Add corn, corn oil, bananas, dried fruit, mushrooms, tomato sauce, avocados, wheat-free/gluten-free bread, rice pasta/rice noodles, dairy-free ice-cream, millet, amaranth, quinoa, canola oil, and sesame oil. No hydrogenated oils.

Days 5-7: Add walnuts, pecans, hazelnuts, tahini, almonds. (No peanuts, cashews, or pistachios).

Days 8-11: Add barley, buckwheat, oats, kamut, lentils, chickpeas, split peas, black-eyed peas, beans.

Days 12-13: Add yogurt and feta cheese.

Day 14: Add whole grain products.

Day 15: Add rennet-free whole raw mild cheese.

After that day I’ll add peanuts, etc. I don’t imagine it’s supposed to be a get-it-all-in-before-the-last-day kind of thing. We’ll see how it goes. I decided awhile back that after this detox I’d go vegan, and I’m sticking to that plan. I won’t be a super strict vegan, but I want my diet to be primarily dairy and meat free. Reading The China Study kind of scared me straight. Heart problems run in both sides of my family and I’d like to avoid that route as much as possible. That, and it would just be nice to have some possibility of a life in old age that I can enjoy. I will eat some bad food every now and then, but sparingly. Cheese is so good. Especially in the form of queso.