The Reluctant Raw Foodist

Are you what you eat?

"I used to be a' foodie' and now I am a "foodist'"

Welcome to my health and wellbeing blog.

I’m not a raw foodist by choice. I was recently diagnosed as having a complicated autoimmune condition including severe Histamine Intolerance and a form of reactive arthritis. I have become hypersensitive to high histamine foods, pollen, dust and some everyday chemicals. My condition affects every area of my life.

I have Mast Cell Activation Disease (MCAD).

I was prescribed a low histamine diet and then a raw food diet to ease my symptoms and over the past 2 years I have overcome my reluctance to a new way of eating and living. I have been experimenting to combine the two diets and I have been learning how to eat a diet comprising mainly of low histamine raw fruit and vegetables and how to change the habits of a life time.

I am starting to feel healthier than I have ever been before. I have also lost 35 lbs in weight.

I will be sharing with you how I got here and I'll be exploring low histamine raw recipes, natural beauty products, how to cope with being "allergic to everything" and generally how to regain health and fitness and live life to the full despite my unusual condition!

Please feel free to message me with any suggestions, questions, or comments. I'd love to hear from you!

Everything I post is the property of its respective owner/creator unless stated otherwise. Everything will have a click-through link whenever possible. If you see something of yours that I have posted and would like me to take it down, please message me and I will remove it.

These are some ads for where I buy my coconut water and stuff like that :

 

 

 

I make noodles like this and eat them as part of a raw dish

but steaming sounds good. I will pass on the cheese :)

  eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.

Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.

  1. Wash the vegetables, then dry. 
  2. Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
  3. Steam the noodles.
  4. Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

(via ghostpopwillikerz)

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