My Eating Lifestyle - Helping Heal from Food Allergies

After all the gluten free recipes I've shared here on The Culture of Design, you may have realized that I am indeed allergic to gluten. You may not know that I also have a long list of food allergies keeping my gluten allergy company. Including dairy, soy, coconut and mango, the list trails on. Being in my twenties and surrounded by friends who gorge on pumpkin pie over the holidays and chicken wings for Super Bowl Sunday, I have to wonder "does this have to be my body's normal eating lifestyle?"

Breakfast: organic blackberries, a peach & a good read

Thankfully sometime before the holidays, I met detox specialist Edward A. Pingenot III of www.revivethebody.com. He informed me that the body is not designed to have countless food allergy limitations and that there is one or several factors causing this autoimmune disease in my body (read more about autoimmune disorders here). Because of his patients' success stories, his natural health experience and medical expertise, I decided to follow his detox program to uncover the root cause, and I couldn't be more pleased. I started it on January 2nd of this year. Before each meal, I drink a set of homeopathic drops in juice and ingest two cleansing pills. Every few weeks, the regimen changes. 

This detox requires me to eat similar to a frugivore diet (click here for more information on it), consisting of raw fruits and vegetables. I must eat 60-70% fruits and 30-40% vegetables of which a small portion may be steamed. Fruits make up my first two meals of the day, and I save the vegetables for dinner. Only being allowed to have fruits and vegetables - almost all raw - has forced me to get really creative with my meal planning (scroll below to see a few of my meals). Every other week, I'm gratefully allowed to have a baked potato or sweet potato as a treat. 

Lunch: organic strawberries in a mug, green grapes in a bowl & a filling bottle of strawberry juice

Dinner: a bed of butter lettuce (boston lettuce) with steamed veggies (spinach, squash & cauliflower), chopped red apples & sliced avocado. I topped this salad with a splash of apple cider vinegar, lime juice, olive oil & cilantro. All organic.

What I love most about Edward's detox program is that it is not some standard system for the masses, but it is tailored it to fit my body's specific needs. He formulated this program for me through an extensive questionnaire and lab work. After having been on this detox for thirty-four days, I plan on sharing the rest of my detox journey with you. Fifty-six days to go, folks! I'm going to need your help. Happy Monday! xx

Breakfast: green grapes & organic kiwi (one of my favorite fruits)

Dinner: raw & steamed kale with steamed red peppers, green peppers, broccoli, & radishes, dusted with basil and parsley. I topped this plate of greens with lime juice, apple cider vinegar & olive oil. Sliced apples on the side for dessert. All organic.

Dinner: mixed greens salad with steamed tomatoes, zucchini, squash, celery, orange sweet peppers, yellow sweet peppers & spinach. I poured on some Bragg's dry seasoning along with lime juice, apple cider vinegar & olive oil to melt the flavors together perfectly. All organic. My drink is raspberry juice in my favorite Anthropologie mug.