It's another incredible day in the Garden of Eden, and it's time for another incredible feast! 

We have been enjoying an almost vegan diet lately while we follow an anti-candida protocol. The diet calls for lots of fresh, raw, whole fruit, leafy greens, root veggies, and squash, and no sugar, no meat, no dairy. There are a few grains that are allowed, but we are not basing our meals on them because they are so high in carbohydrates (which break down into sugar, which feeds candida).

It's true that the anti-candida diet is relatively restrictive, especially for people used to eating the standard American diet, but we choose to focus on solutions and celebrate the bright, fresh, yummy foods that we can have as much of as we want! 

While it's always great to share communal meals, it's especially wonderful to do so in times like these, because there is both moral support of the group and less chance of "cheating" because healthy food is already prepared & available.

Today we had a lovely garden salad, a white bean and veggie soup, dark brown rice, sautéed carrots and cauliflower, and a vibrant herb sauce! 

Our salad had lots of raw veggies: carrots, cucumber, tomato, bell pepper, green beans, and crispy greens. We made a garlicky vinaigrette dressing with homemade strawberry vinegar.  

We had a bit of soup leftover from yesterday's epic feast, so we also served this hearty white bean & veggie soup. 

We have lots of carrots on hand right now, so we sautéed them with cauliflower to get beta-carotene, fiber, vitamin K, potassium, antioxidants! 

We had a yummy, slightly nutty dark brown rice as well. For anyone who wanted some complex carbohydrates, the option was available! 

Our Shellie, AKA @everlove, made her famous herb sauce! This is a really simple mix of herbs, garlic, olive oil, and salt, with maybe a little citrus and/or pepper. It's extremely easy to make but can greatly elevate an otherwise basic dish! She picked oregano, thyme, rosemary, mint, oxalis, cilantro, parsley, lemon balm, and chives from our vast herb garden to make this lovely sauce for us. 

Per our high sustainable standards, we prepared everything in our outdoor kitchen. We cook over rocket stoves which we built out of dirt by hand. We do not use gas or electricity, but instead burn fence panels donated to us by a friend so he doesn't have to unload them at the landfill - where he would actually have to pay to pollute the Earth. Instead of that nonsense, we alchemize them into high vibe cuisine to feed a whole community of people! 

Food is important and we hope to inspire people to really take  time to eat, enjoy it, and share it with someone you love. We also hope to inspire more and more sustainable practices in regards to  food. We want to remind everyone to let food be your medicine too! 

If you would like to know more about our unique and super sustainable connection to our food cycle, please check out our previous post here.  
 

www.intothegardenofeden.com