COOL FOOD

FOR A HOT BODY

There. I said it. Food is not about food. No wonder that what should be the simplest, easiest thing in the world –eating to thrive- has become the hardest and complicated one. When your life is out of control, so is your food. It’s our number 1 resource for sweet comfort. 

I’m no different than you. I know what I’m talking about. My clients know. Why? When they come to me, they all struggle with the toughest addiction in life: food. As soon they can let go of it, their focus and productivity hits the sky. 

But let’s start at the beginning: cool food. I like calling it that way because you don’t need fire to cook and isn’t it cool when your food makes you look and feel like you did 10, 20 or 30 years ago, but better? I think that’s “cool moe dee.” 

What’s the science behind a living plant-based diet? By not heating your fresh ingredients above 108°F/42°C, you’ll keep all the nutrients intact, recognizable for your body, digestible. 

Now there’s one very important principle you need to understand to make a first click, maybe even get an Aha moment:

What you can’t digest, you will store.

On your belly, your hips, your thighs.

Simple. If you’re holding on to too much fat, this is why.

The process

I became 100% “raw” overnight. But that doesn’t mean you have to or that you even need to go all the way to experience a huge difference. I take it much slower with my clients and actually, they are the ones who lead the dance: I stretch a little (that’s what coaches do). It's about creating a new mindset, new habits and routines, systems that work and support you every day.

You can take as much time as you want or need and take it as far as you wish. Some think they’ll need months and flip flop in one week. Others want to deep dive with one breath but then need more time. Some mainly take time for the psychology; changes in their habits, behaviour, mindset and self-care. It’s all ok. There’s no wrong vision or timeframe. The only thing that matters is that you're making changes that matter and that add up. Everyone has a different pace. That's cool.

Shifting to a new lifestyle is a journey. Make it a beautiful and fun one, full of excitement and new places to discover. Enjoy the trip, read a book about your destination, envision your ideal outcome and have a look at what you can expect.

Any doubt? Leave it out!

Preparing for success is like a spring cleanse: it's easier to get everything clean and nicely into place when you first take everything out of the cupboards and closets. 

Let's make space for what's new and remove the old stuff that's stuffing and bugging your mind and body. Consistency creates flow and it's so much easier  to choose wisely when you cut out the crap once and for all and swipe your table "tabula rasa"  for exciting delightfulness. First you need to get rid of what's wearing you out and holding you back. Don't worry; it's not as daunting as it may seem now: the rewards of your unbridled courage and lust for zest are coming your way within one week. You'll wish you had done this sooner.

WHAT GOES OUT?

Limiting belief systems, a mentality of lack, fear, suppressing thinking, taxing stress, stubborn patterns, a mindset that sabotages your good intentions.  

Next are: animal products, dairy, gluten, alcohol, caffeine, sugar, GMO's, canned and processed foods. The last step is minimizing your cooked food intake or fully eliminate it: your choice. 

WHAT COMEs IN? 

During the time you’re transitioning it’s important to give yourself some credit. We eat with our memories, with our emotions. Now we will be reprogramming those, creating new fond memories of luscious food gatherings. But it takes some time to learn, implement and adjust. 

Uncooking is your next glass of wine: it’s relaxing and soothing, calming the spirit in the evening. And yes, we’re keeping it classy and stylish: no mash! The eye wants something too. The taste of unprocessed organic ingredients touches all your senses and will delight you, I promise. 

Here are the ingredients you can create an endless variety of tasty dishes with. 

“What? That’s it?” 

Wait a moment. Let me finish.

The plant based kitchen comes with a tool box full of intriguing and interesting techniques that can soften your food, make it look like cooked, twist the taste, warm it up without killing the enzymes, add exquisite flavours you never tasted before. 

You can blend, juice, cut, chop, dehydrate, slightly warm up, marinate, massage, ferment, smoke, and combine each technique to your own imagination. 

This is how you can create the best and healthiest pizzas ever, purely on plant ingredients. Pasta (no not the one you know but even more delicious), lasagna, nori rolls, soups, pâtés, falafels, dressings, ice cream, sorbet ice, chocolate cake, key lime pie, quiche-like tartlets, chocolates, soft mousses, parfaits, desserts that make you wanna lick your fingers, macaroons, lime cookies, chocolate chip cookies, non-alcoholic party cocktails that every-body loves, fancy starters, nut milk, “coffee” that makes you forget about coffee, alive breads, crackers, jams, cheeses, meat-kinda-lika-“steak” for the hardcore meat eater and yes, even hamburgers!

You want to see and taste for yourself what’s possible? 

CONTINUE EXPLORING OR…

BOOK your “little black dress” assessment with me.