What the Heck Should I Eat?

I have been following diet trends and nutrition research for decades. Recently, I’ve watched two documentaries: one championing a plant-based diet and the other advocating for Keto. Both were backed by credible doctors, scientists, and research, leaving me thinking, “No wonder everyone is confused!” 

I spent over three years as a vegetarian and a year as a vegan before being diagnosed with Hashimoto’s disease, an autoimmune condition leading to hypothyroidism. I explored treatment options, including consulting an Ayurvedic and Traditional Chinese Medicine doctor. I discovered that my vegetarian diet lacked essential nutrients for my particular body type. He pointed out that certain amino acids, easier to obtain from meat, can be challenging for a plant-based diet. Despite being a healthy vegetarian, I was told my diet was depleting my body of crucial nutrients.

While I believe a primarily plant-based diet is the healthiest, I also recognize the benefits of incorporating different dietary approaches, such as veganism, macrobiotics, and low-carb, depending on individual needs and length of time. As a nutritionist, I help people find the dietary lifestyle that works best for them. Ayurveda, the traditional Indian system of medicine, holds that each person is unique and requires an individualized approach to treatment. For instance, two cancer patients would not receive the same diet for healing because their needs and conditions are different.

The key takeaway is that sugar, refined carbohydrates, processed and ultra-processed foods, refined oils, and anything deep-fried is unhealthy. Instead, focusing on fresh, local, organic (whenever possible) fruits and vegetables is essential for long-term health. Balancing carbohydrates, proteins, and healthy fats is crucial, and if you choose to eat meat, opt for grass-fed, grass-finished. Poultry should be free-range and organic; all meat should be free from pesticides, herbicides, and antibiotics. Salmon, preferably sockeye, mackerel, sardines, and anchovies, are excellent sources of omega-3 fatty acids. Omega-3 deficiency can lead to a range of health issues, including cardiovascular problems, cognitive decline, and increased inflammation. Check out my blog to learn how to shop for olive oil.

Let’s not forget the joy we get from eating. Nothing is better than sharing a good meal with loved ones.  I don’t want you to feel so overwhelmed by information that it takes the joy out of eating and leads to obsessing over every bite. That’s not healthy, either. A splurge occasionally is fine as long as it’s not every day. I would keep splurges to twice a month.

Remember, preventing disease involves more than just diet. The mind and body are deeply connected. Regular exercise, nurturing healthy relationships, managing stress, engaging in enjoyable activities, and pursuing fulfilling work should all be integral to your daily life.

Speaking of enjoyable activities, my other passions are cooking, developing new recipes, and sharing them.  As we head towards fall, this soup is filled with nutrients and a delicious immune system booster.

Enjoy!

Immune Boosting Mushroom Soup

4 ounces of shitake mushrooms

4 ounces of maitake mushrooms – if you can’t find them, double up on the shitake.

1/8 inch slice of ginger chopped

2 tablespoons shallots

1 large clove of garlic

1 teaspoon sea salt

¼ teaspoon pepper

3 tablespoons sunflower oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

1 tablespoon toasted sesame oil

32 ounce box of organic mushroom broth (you can also use bone broth, chicken or vegetable)

Salt/pepper to taste      

Add all the mushrooms, shallots, ginger slice, and garlic clove to a food processor and puree.  Add two tablespoons of sesame oil in a large pot on medium heat.  Add the mushroom mixture to the oil and cook on low heat.  After about 5 minutes, add the broth, salt, pepper, and rosemary.  Cook on low for about 20 minutes.  Then add the cilantro, parsley, and toasted sesame oil. Once the soup is turned off and cools, put it in a blender to puree all the ingredients into a creamy soup. You can add salt and pepper depending on how salty and spicy you like it.