Change of Place. Back in Michigan. Change of Diet?

Well, I'm back in Michigan staying with my folks for a month before moving to Chile.

Before I left Puerto Rico and the Ann Wigmore Natural Health Institute, Kelly came to visit me.  We spent a week driving around the coast exploring the island.  We took the ferry from Fajardo and went to the island of Culebra for a few nights.  The beaches and snorkeling was fantastic!  Lot's of sea turtles!  

I really love Puerto Rico:  Its people, mountains, rain forests, beaches and its tropical produce.

I really love its tropical produce!  The coconuts, bananas, papayas, oranges, limes, grapefruit, avocados, mangos, watermelons, and more... 

However, I was really happy to eat an apple yesterday, or rather, several apples.  It's tough to find a good organic apple shipped to PR.  I needed a separation from Michigan to realize how much I love and appreciate simple things like apples, cherries, berries, etc...

I will now miss the tropical foods very much.  Anyone who hung out with me in PR may attest to the vast amount of bananas I ate.   I believe I could beat anyone in a banana eating contest.  The PR bananas and varieties are SO GOOD.  One banana that I believe they called "apple banana" has a berry like flavor that would sometimes make me feel like I was eating strawberry shortcake or a similar desert- just the banana!  Brilliant!

While traveling around PR, it was difficult to find good greens whenever I left the institute where we were growing greens ourselves.  So, I usually resorted to a high fruitarian diet.  The best place to buy fruit is not from the supermarkets but from all the fruit stands that are set up daily on busy roads.

While visiting a beach one day, I stood out like a total foreigner as I ate watermelon.  Although I was the only white kid on the beach- tanned white kid that is- it was my watermelon that was drawing attention.  I cut it half and scooped it out with a spoon.  A young group of locals started talking to me and thought it was funny how I ate the watermelon like a bowl.  I'm not sure if it was just the way I was eating it that was weird or if eating watermelon on the beach in general is weird...  We communicated a bit with our little understanding and speaking of English and Spanish.  It was nice. 

Although I was able to use Puerto Rico's abundant raw tropical fruit to create a healthy diet for myself, I found this contrasted with much of the island both culturally and economically.  Unfortunately, there is an abundant amount of fast food in Puerto Rico.  Traditional bakeries are everywhere serving nutritionally lacking products of refined sugars and flours.  Food carts and trucks are parked on every street and corner serving fried meats, plantains (tostones) and other foods.  Obesity is very common and it seems like fry oils are as imbedded in the current culture as it is in the cells and pores of the people.

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I thought about food and health a lot while I was in Puerto Rico:  What foods do I like most?  Eat most?  What fuels me best for my particular body type and activity?  Where do these foods come from?  

I recall reading a nutrition book that challenged me with a radical suggestion that sounded something like this:

The majority of your food should come from fresh local seasonal produce.  Perhaps you should MOVE to the region whose produce and growing season suits your diet and needs.

Woah!  This idea may seem far out but it makes intuitive sense to me.  

From my little bit of studies and experience, I think that diets and health use to be very traditional.   People adapted to the available and abundant food sources of their geographic region.  For example, a high consumption of seal, whale, salmon for Alaskan eskimos.  High consumption of fish, rice, and sea vegetables in Japan and coastal regions.  Corn and chia staples for the Tarahumara tribe of Mexico.  Perhaps high fruitarian diet for the tropics...

Perhaps particular people have physically adapted to better digest and perform with foods of that region as well, or perhaps sought the food that suited their needs best.  For example, the Tarahumara is known for being a running tribe and their diet includes chia seed that has the property to retain water for a longer period of time when soaked, which is important for hydration in hot climates.  I haven't studied any of this enough though to really know...  

When I say adapt, I mean to eat to really live healthily and not just survive but thrive.  In terms of Puerto Rico, I cannot believe that the people have adapted because they thrive best on a high diet of fried foods.  Obesity doesn't seem essential for thriving in the tropics whereas it may be for insulation and survival in the Arctic. 

Right now, I do believe there is no optimal universal diet.  That belief relies on the premise that I couldn't recommend a high tropical fruit diet for an eskimo that lives in freezing temperatures.  It simply isn't possible, at least naturally.

Although if a universal diet is possible, I think it would include a very high quantity of GREENS.  The Ann Wigmore Living Foods Lifestyle is created in a very SIMPLE way in terms of ingredients for a universal approach to health and healing.  The main staples are sprouts and greens along with sprouted nuts, seeds, fruits, veggies and fermented foods.  I believe there is much truth to the Living Foods Lifestyle in which you can then add or tweak foods for your own personal needs. 

Bananas are probably one of the biggest staples in my diet because they are my go-to base for breakfast smoothies.  There are very few days when my breakfast is not a smoothie.  My typical smoothie in Puerto Rico would contain some combination of bananas, almond milk, rejuvelac, chia seed, avocado, coconut, sprouted buckwheat groats, sunflower greens, mixed greens, carob, mango, or papaya.

Now that I'm back in Michigan, I'm thinking of how I may rework my smoothie a bit more for this region... however, I'll probably still eat a good amount of bananas for now, even though they don't taste as great.

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Perhaps I am may be best suited to live in a tropical region.  However, I'm not gonna settle yet.  I'm gonna keep traveling and exploring:  Looking for the geography, the community, the food, the fun and everything else in life that suits me best.

I'm not saying I'm gonna settle in the tropics one day just for a banana.  Food is very important to me, but there are plenty of other aspects aside from a year round growing season that support the lifestyle I'm creating:  Lots of sunshine, barefoot running on the beach, the fresh air by the sea, the latin music and percussion.  I love the idea of living in a thatch tree house that I make myself...  I love the fact that I just spent the first winter in a long time where I didn't experience a fair to significant amount of seasonal depression during winter in Michigan.  The only thing I really missed was friends and family.  But, just like fruit, I realize by separation how much I appreciate them! 

Letting Go: Change at Work. Change of Control

[This is partly a response to my earlier post about my frustration and failure in first attempting to shoot a commercial in Puerto Rico.]

The last month in Puerto Rico flew by with lots of changes!  First off, I successfully shot a commercial in Puerto Rico!  It's a fun surf spot produced for a contest held by a brand of whisky.  I applied the lessons learned from my first failed attempt at making a commercial here:  I sought out reliable non-actor locals and gave myself plenty of time to shoot it while anticipating delays, cancelations, and/or reshoots.

I cast two surfers who I met on the beach to play father and son.  The "father" is the owner of a surf shop and the "son" was an employee.  I cast the two because they looked the part and there was already a natural chemistry between them from working together.  This meant I would be able to use less energy on trying to direct a performance.  I approached the project very much like a documentary which was a change from my recent work.  There was very little staging and very few takes.  I basically gave them simple actions to do and I would watch them and capture different moments and angles I found interesting.  

I was a one man crew with all my cameras and lenses in a backpack with a tripod strapped on the side.  It was very empowering to know that I could carry everything I needed to make a commercial in one backpack with my own two feet.  Larger productions can get so complicated once you start adding tons of gear, people, etc.  This was liberating.  Everything was shot daylight exterior so there was no need for lights which I didn't have a budget for.  A few times I used the white bottom of a body board to bounce the sunlight.

One of the most rewarding parts was just hanging out with the surfers, getting to know them, and becoming friends.

Over the past month, I've humbled myself a bit while learning to "let go" and not attempt to control so many things that are beyond me.  During the commercial shoot, I had no control whether it would rain or not or whether the swell would come in and the waves would suffice.  I also had to adapt to "Caribbean Time" where nothing or no one exists on a set schedule.  There were three days where we were suppose to shoot that fell through... luckily I was the only crew member and I had to just accept it, not stress over it, and say to myself, "Okay, I guess we'll shoot tomorrow."

The great thing about it all was that everything seemed to work out perfectly as I let go of control.  We got the waves, we got the sun, we got the shots and everything we needed in time and it all happened right before the owner caught the flu.

When I arrived in PR, I started looking for ways to make some extra travel money.  After the commercial, the one employee left to take a commercial fishing job in New York.  Now with an employee gone, and being sick with the flu, the owner who I became friends with asked me to work at the surf shack.  And thus the universe provided!

Working @ the Surf Shack is a pretty good gig.  The only real work is running 6 miles on the beach there and back everyday.

I had a really busy week while the owner was sick.  I was working in the kitchen at the health center and at the surf shack nearly every day.  I worked a 60 hour week while commuting 6 miles a day via barefoot running on the beach.  I was exhausted.

I've had some time now to rest and recover a bit.

I've adapted better to the Caribbean and am much happier with this new perspective of giving up control.  That's not to say I don't make plans and have optimistic intentions for outcomes... But rather, I don't stress or get too hung up when nature, people, or other things happen that are beyond me.  I realized I was some gringo trying to bring a whole different attitude from the film industry with expectations and scheduling that simply don't fly too well in Puerto Rico.

Also, the Surf Shack is right next to the yoga studio where I tried to cast the two people that flaked on me in the earlier failed commercial attempt.  That failure and my earlier expectations aside, they are totally nice and cool people and I see them on a daily basis.  No more hard feelings.

Now that I've changed a bit, I recognize other people who attend the health institute who bring similar expectations from busy city life.  They too would be better off if they let go a bit.

For example, the power frequently goes out here for long durations while storms pass through.  The last power outage lasted about 36 hours.  During these times I have to run the generator for a bit to power the kitchen and prepare meals.  One woman complained to me that the generator was very loud and inappropriate for the nature of the institute... She said we need to have a "sound barrier."

Really?  Are you serious?  You want me to make a sound barrier?

I simply apologized politely for the inconvenience.  But in my head, I'm blown away by her non-constructive feedback.  What does she expect?  My only two options are to run the generator and prepare her meal, or allow her to enjoy silence and solitude which will require her to fast.  I cannot control nature and its storms.  I cannot control power outages.  I cannot build a silent generator nor quickly organize a crew of volunteers to help me build a "sound barrier."  Come on lady!  Let go!

Although it's frustrating working without power in the kitchen, I don't mind doing without power, internet, and sufficient water pressure for a while on my own.  But this is really hard for city people...

Another lady was very sassy when we ran out of papaya.  I told her I'm sorry but the only papaya I have left isn't ripe yet.  In my head: There's some parts of nature I simply cannot control.  And I'm sure the papaya would ignore any verbal requests to ripen faster on my behalf.

Last week I started working in the greenhouse too!  I haven't practiced growing much of my own food which is one of my intentions this year.  I love it in the greenhouse and I'm learning a lot:  For example, don't wear flip flops while shoveling compost because ants will bust out with no mercy and leave you with the itchiest of bites on your foot.  Growing the wheatgrass and sunflower sprouts takes about 6-8 days so we always have to prepare for groups far in advance.  We have to be very careful because we run low at times and can't make nature grow any faster: Another lesson of control.

What I like most about the greenhouse is the occasional fresh coconut break.  The other day one of the workers chopped a bunch of cocos with a machete for each of us.  A fresh coconut water break is much healthier and cooler than the typical cigarette break most people have at work.  The world would be much better off if we replaced all cigarettes with coconuts.  I can picture myself now walking outside of a bar and a hipster asking me for a cigarette at which point I reply smugly, "No dude.  Just a coco..." And I pull out a machete and chop the coconut right in front of their face!  They then walk away with their tail between their legs realizing how uncool cigarettes are and how cool machetes and cocos are! Boom!

So, if you find yourself getting too stressed out... Maybe you should let go of some control... Or have a coconut... It helps!

Change of Place: Moved to Puerto Rico

I made it Puerto Rico! I’ll be here for the next 3-4 months doing a work exchange at the Ann Wigmore Natural Health Institute in Aguada where they teach the Living Foods Lifestyle created by Dr. Ann. I live in the men’s dormitory where there are 6 beds and, currently, 2 other participants staying. I work in the kitchen and will be producing videos and marketing materials in the near future. I eat a very simple diet here in the program which is living, raw, vegan. 

I wake up early every morning- something I’ve not been good at in the past- and walk 50 yards to the beach. I run barefoot and usually head south to the town of Rincon. I listen to Spanish audio lessons on my iPod. When I turn around and run back to Aguada, the sun starts to rise. It has an amazing warm glow as it parts the palm trees and reflects in the ocean mist. When I get back to Aguada, I go for a swim and then head up for breakfast. 

There’s typically lots of papaya and bananas for breakfast along with almond milk and sprouted buckwheat cereal. For lunch, there’s sprout salads, avocado, and energy soup along with ferments like sauerkraut or seed yogurt. For dinner, always energy soup, which is blended sunflower sprouts and lentil sprouts with vegetables, rejuvelac, and dulse. For people new to the diet, or rather lifestyle, energy soup may be difficult to palate at first. I really like my energy soup though! If you mix in the blended papaya, blended ginger, and limes that are served with it, I think it tastes pretty good. I was warned by people who have come to AWNHI that although the food is very healthy and healing, it can be rather bland. Few seasonings are used and there’s no salt. Dulse, a sea vegetable, and celery are used for sodium. There’s basil, parsley, and other herbs in the garden. Throughout the day, I drink lots of coconut water, water with limes, wheatgrass shots, and rejuvelac- a fermented drink we make from quinoa or cabbage. 

I’m not sure why I didn’t move to the tropics earlier… but I’m happy to be here now. The majority of foods I love, that is the tropical fruits, are here: Bananas, lemons, limes, mangos, coconut, avocados, and more. I didn’t know there were other varieties of avocados! The ones we had at lunch today were huge! Papaya wasn’t my favorite fruit for a while, but I like it now. There’s also a lot of almond trees, but they’re different here. The nuts have a richer flavor and are much softer and skinnier. I learned to crack the fallen shells with a rock yesterday. 

I’m trying to keep my computer use to a more controlled minimum: Once in the morning and once in the evening. Technology can do some great things… but in the past, I would often find myself distracted by the internets and unable to concentrate. Perhaps I’ll get my computer use to only once a day or less. Regardless, it’s much nicer to use my computer at the picnic tables outside where the wind flies while carrying the sounds of the ocean. 

I’m very happy thus far to be at the AWNHI in Aguada. It took a few months of persistence to secure a position. At one point, back in Michigan, I felt like I could have let this opportunity slip by. I thought of moving somewhere else or pushing harder on my career in film. At that time, I began to feel a certain sensation in my gut or body, a physical response to these mental ideas. It felt similar to the physical feeling that can come after an emotional loss or pain. I’ve been getting better at listening to my “gut” feeling. In this case, I began to interpret it as telling me the right thing to do while allowing me to feel the pain and regret that I might experience if I were to let this opportunity pass. I needed to follow this new interest in food and find some personal growth. I’m not sure exactly where I’m heading but I feel as though I’m on the right path. Either way, I’m on the beach in Puerto Rico and I’m happy! 

Boom!

Change Your Life with Choices: Top 5 Regrets of the Dying

The article below is a great reminder of how important health and freedom are in pursuing our dreams and happiness.

Read the Top 5 Regrets of The Dying

http://www.activistpost.com/2011/11/top-5-regrets-of-dying.html

I will remember to keep my life simple.

I will maintain my good health and freedom.

I will listen to my heart while making choices.

I will choose a life full of love and happiness.

Change in Distance: Going for 26.2 miles

It's less than a week before I run my first marathon at the Detroit Free Press Talmer Bank Marathon. It's kind of a big deal for me. I started this running earlier this summer after adventuring towards a raw vegan living foods diet that heightened my energy level. My training has been DIY: I started researching a lot about running, reading forums, watching Youtube videos, and changing my running form from a heal strike to a toe strike- all in effort to get myself to a 26.2 mi race without injury. 

If you don't have Sunday plans yet, I'd def appreciate any support on the course and/or at the finish line- I'm also looking for some photos/video at the finish line if you can help. When I ran the Dexter/A2 1/2 marathon it was pretty awesome to pick out Brad's and my family's cheers near the finish line. 

The marathon race starts @ 7am - Sunday Oct. 16th @ Fort/Cass Downtown Detroit.

My real goal is to finish. But, my estimate/goal is that I'll finish in approx. 4 hours. Since there's about 4,400 participants (in the marathon alone, not to mention the 1/2, 5k, and relay) I may not cross the starting line until about 7:30am. So, I'm guessing I'll be at the finish line around 11:30am, possibly 11am possible 12pm. This guess may not be accurate as I haven't ever trained with a watch.  The overall race ends at 2pm. 

YOU CAN TRACK ME, VERY COOL.

Thanks to technology, you can track my progress during the race (whether you're there or not) with the free Detroit Free Press Marathon app available for iPhone and Android. You'll need my bib number which is 5866. My bib has a little computer chip that tracks with a sensor at each mile marker- crazy! You can search for the app or go to the website to download. 

If you will be there, please send me an email and I will write your name on my arm and run a mile for you. Last time I ran 20 miles, my feet became very sore around mile 19 and I just started yelling while running down the road looking like a lunatic. Who knows, if you come to the race, I could be screaming your name and cheering you on too! 

To help spot me: I'll probably be wearing all bright blue with headband, tank top, and shorts if the weather's good. 

Okay! Lemme know if you'll make it out. Thanks! See ya!

http://www.freepmarathon.com

Change in Taste + Health: I'm a Certified Raw Living Foods Chef!

Citrus Mint Gazpacho.  My own recipe.  Delicious for that hot summer day!

Last weekend I completed my internship at the Creative Health Institute in Union City, MI where I have been transitioning to a raw living foods diet.  I spent 3 months of the summer here and several hours in the kitchen preparing delicious healthy gourmet raw meals, snacks, and desserts.  I've felt a great transformation in my health and energy as a result of this diet, including: increased physical performance with my running, a boosted sex drive, mental clarity, general happiness and more!  I'm now a firm believer that a balanced high raw diet is a critical component for a healthy life.

Receiving my certifications from Master Chef Na Young Anderson.  Na began her journey to raw living foods when she first came to CHI with ovarian cancer in 2009.  Since then, she has healed herself and continues to teach at CHI.

One of my most rewarding experiences in the kitchen was the development of my palette:  My first day, I tried a salad dressing that was prepared and the chef asked me, "What does it need?"  At that time I was pretty clueless. The majority of my food preparation in the past was simple and singular: SPICY.  I still love spicy food, but now I understand the complexity of all the flavors much more: spicy, sweet, bitter, sour, etc. and how different ingredients, herbs, and spices will affect that.  I can now taste a recipe and figure out what it may need to improve itself.  It's so rewarding to add that pinch of this or that from your intuition, taste it, and say, "Much better!"  Since then, I've created several meals just from intuition and taste and people will say, "That was fantastic!  I must have the recipe," and I smile, point to my head and say, "It's up there!"

Raw Vegan Blueberry Banana Crepes with Cashew Frosting.

Aside from flavor and taste, I'm becoming more and more intuitive with the nutrients I eat.  I'll typically eat to nourish my body and not just be full.  I feel more and more connected to what my body needs.  My body has craved both nutrients and junk food during this transition.  I've found my appetite to shrink at times when I was eating nutrient dense raw living foods.  Then my appetite grew tremendously at times since I've been training for a marathon.  I would crave more carbs and fruits.  Then, there were other times when I was able to eat a GREAT amount of junk food, more than I had prior to my transitioning, and STILL not feel full.  That's usually what happens when your body is hungry for nutrients and you give it junk.  It's been a crazy fun experience as I continue to experiment both with my diet and exercise.

Staff, Volunteers, and Guests at Creative Health Institute

As I move towards the future, I'll continue to incorporate the raw living foods lifestyle and share it with those who want to learn.  I may also try working as a personal chef for a few of my family members to get greater experience. I'd also like to travel and perhaps work as a personal chef on a ship!  We'll see!

Wheatgrass Face.  Good for skin.  Taken during my 10 Day Detox.

A quiet night at CHI.

CHI grounds.  Firefly show.  The photo doesn't do justice.

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Now I'm not a nutritionist, but a few tips if you are interested in transitioning to a raw living foods diet:

-RESEARCH.  Read books, websites, watch videos, listen to podcasts on nutrition and the raw living foods lifestyle.  Everyone has a different body type, will experience the diet in their own way, and will need to develop their own personal approach to better health.

-TIME.  The transition takes time.  And unless you're extreme, it will most likely continue to be a transition for a long time.  Judgement and guilt can present itself on the day to day basis:  Say you "slip" and have X food one day and you feel like you blew it... That happens and you shouldn't have any negative feelings about it.  Just remember that you're intention is to improve your health, your working at it, and getting better each day.

-ADD FIRST.  THEN SUBTRACT.  The important thing is to add healthy raw food to your diet.  If you love a particular food, don't subtract it right away.  That approach most likely won't work for you.  As you make progress adding more and more raw, the later steps are to slowly subtract the unhealthy components, perhaps doing less and less quantities until you can do without.  Again, it's a transition.

- DETOXING.  Toxins enter the body through a variety of means: the food we eat, the water we drink, the air we breathe.  The body naturally tries to release toxins through a variety of means: lymph fluid, excrement, urine, sweat.  However, toxins are stored in the body's cells when you consume higher levels of toxins: chemicals in processed foods, pesticides on non-organic foods, unnatural cleaning supplies, etc.  

When you start eating a high raw diet, you're body will detox.  And it will continue to detox throughout eating raw foods.  Detox symptoms can include: irritability, fatigue, headaches, and more.  If you slowly incorporate more raw, you may slowly feel detox symptoms.  

Some suggest doing a rapid detox cleanse such as the detox programs offered at the Creative Health Institute and other centers.  When I did my 10 Day Detox at CHI, I had days of irritability and fatigue.  And I came in as a young rather fit individual with no health conditions.  I did eat meat and dairy, but, I ate a good amount of raw fruits and veggies and tried to avoid processed foods.  I also exercised somewhat regularly.  It wasn't until my 3rd or 4th week on the diet when I experienced my "awakening" of energy.  And it felt great!  I started running everyday and now I'm training for a marathon.

So if you're beginning the transition at an older age, or with a poorer diet, just know that these symptoms are natural and you'll probably experience them more than I did.

Again, I just want to reiterate that I'm not a nutritionist, doctor, or expert.  I'm still transitioning, will continue to do so, while researching and learning more of what I think is a wonderful lifestyle.  I strongly advocate a well balanced raw living foods diet from both my personal experience and some of the miracles I've seen while at the Creative Health Institute, but you must be responsible for your own decisions and perhaps consult experts while doing so.

Change in Running: My 1st Half Marathon on Raw Food

Look for me with the headband, green tank, and yellow shorts!

I finished the Dexter-Ann Arbor Half Marathon Run this past Sunday, June 5th, 2011!  And I did quite well for my own expectations.

My breathing and body felt great for the entire 13.1 miles and I did it in 1 hour 42 minutes and 18 seconds with an average 7:49 per mile pace.  I only trained for about 2 weeks too!  I attribute a majority of my performance to the excellent diet of 100% raw living foods I've been eating as an intern at CHI.

My results:

Chip Time = 1:42:18

Clock Time = 1:43:34

Pace = 7:49

Overall Place = 375 out of 3137 finishers (Top 12%)

Sex Place = 319 out of 1679 male finishers (Top 19%)

Division Place = 40 out of 100 male, age 20-24 finishers (Top 40%)

Now, I don't really consider myself a runner.  At least yet.  This was my 1st race and I didn't have much time to train or learn about the sport in general.  This was mainly a quick mile marker for me to achieve my goal of finishing a full marathon.  I'll be running the Detroit Marathon October 16th and I'll definitely be training for it.

The goal of a finishing a marathon is important to me because it represents both physical and mental possibilities and restrictions.  There was a time when I thought the idea of running 26 miles was crazy and something I was incapable of.  I still think it's far... But now, I think it is possible.  As I continue to run, I grow stronger physically and mentally.  Those original ideas of restrictions are now changing to possibilities.  And it feels great!

This was my training schedule and some of my diet and prep for the 1/2 marathon:

5/4: 2.5 mi

5/5: 2.5 mi

5/6-5/15:  10 Day Raw Detox at CHI.  Transitioning to Raw diet.  No running, but some Yoga and Rebounding.

5/16-5/22:  Busy as CHI intern in the kitchen.  No running, little exercise.

5/23:  3.5 mi.  I begin to notice a sharp increase in energy for the first time since coming off the raw detox.

5/24:  5.6 mi

5/25:  6.5 mi

5/26:  Some weight lifting and stretching.

5/27:  9.5 mi

5/28:  Rest

5/29:  11 mi.  (My feet were sore, but breathing and muscles felt good.)

5/30:  Some weight lifting and stretching.

5/31:  5 mi.  I notice my left calve is really tight and bothering me a bit.

6/1:  5 mi.  Epsom salt bath in the evening.

6/2:  2.5 mi.  Epsom salt bath in the evening.

Dinner:  I had like 6 fresh garden burgers in lettuce wraps.  (My appetite has definitely increased with all the running.)

6/3 (2 days before race):  Rest.  I had my first colonic.  It was awesome and I felt great and much lighter afterwards.  Epsom salt bath in the evening.  My left calve is feeling better.

Breakfast:  Extra large bowl muesli (chopped almonds, pecans, walnuts, raisins, coconut...) with almond milk.  Banana, blueberries, strawberries, glass of orange juice.

Lunch:  Green energy soup smoothie.

Dinner:  Green energy soup smoothies and salad with sprouts.

6/4 (Day before Race):  Rest.

Breakfast:  Oatmeal, banana, blueberries.

Lunch: Chocolate banana smoothie with raw cacoa, maca, and hemp seed.

Dinner:  Snacked on apples, bananas, strawberries throughout the evening

Evening enema to clean me out so I won't have to take a crap during the race- and it worked :)

6/5:  HALF MARATHON RACE DAY.

Breakfast:  Smoothie (1 banana, 1 carton blueberries, 2 cups goji berries, 2 cups rejuvelac).

Drank 20 oz of rejuvelac prior to race (a fermented sprouted seed drink, high in probiotics).

Bathroom right before race started.  Didn't have to take a bathroom stop during the entire race- my plan worked out!

A few things I learned during the race as a newbie from either my experience or others:

-I shouldn't have worn a 100% cotton tank during the race.  From sweat and the t-shirt rubbing for 13 miles, my nipples were sore afterwards.
-Trim or shave armpit hair more.  13 miles of sweating and arms moving resulted in a bit of underarm rash burn.

-I didn't wear a watch or have a pace watch.  I did the math at each mile marker clock and realized I was keeping a consistent 8:00 pace.

-I would watch people who looked like pretty good runners and keep pace with them for a while.  Sometimes I would notice my breathing was better, or I felt better, so I'd move up.  Continued this throughout the race.

-I didn't know when to pick up my pace... I started speeding up my pace after mile 11.  The end of the race was uphill so I was worried about when to give my full energy.

-I say or think positive affirmations when I run and I repeat them.  Especially during spells when I may feel fatigue.  My favorite one that I learned at CHI and I continue to use is:  "Everyday in Every Way, I'm getting Better, Better, Better, and Better.  Physically, Mentally, Emotionally, and Spiritually."  For running, I sometimes like to switch "Better" to "Stronger."

-I did this race without headphones because they discourage their use on the race website.  I normally run with headphones as it helps me pass the time...  However, there was a lot of stimulation during the race and lack of headphones was no problem.
-I especially enjoy when neighbors are at the street cheering runners on.  I also got a few free high fives from little kids which helped.

-It was great to here family and friends cheer you on near the finish line!

-It was really gross to see that they were serving greasy pizza at the finish line... and that a lot of the runners were eating it... blah!  I went out to lunch with family and had a fruit salad and veggie salad. 

Thanks to my family and friends who were able to support me at the finish line!  It helped a lot!  Also thanks to my sister and brother-in-law for the photos!

I'll keep ya updated on my training and diet for the Detroit marathon.  Raw living foods baby!

The Creative Health Institute (CHI): What is it?

Creative Health Institute, 112 W. Union City Rd, Union City, MI 49094

What is this Creative Health Institute (CHI) place that I've been interning at for a month now?

Well first, our mission statement:

Our commitment is to inspire every participant in our program to live a transformed life of superb health and well-being and to enroll others in sharing our vision.

CHI teaches health and wellness through the raw living foods philosophy as originated by the late Dr. Ann Wigmore.  The core ingredients to the lifestyle are super nutritious young organic greens, fruits, sprouted nuts and seeds, fermented foods, and dehydrated foods.  The importance of living foods lies in the enzymes that assist in digestion so that the body can properly absorb the nutritious foods it takes in.  When food is cooked above 110 degrees, those enzymes start to break down and we lose a majority of the food's nutritional value.  The three most important foods of the Wigmore program are rejuvelac (a fermented sprouted seed drink), energy soup, and wheat grass juice.

Along with nutrition, the Wigmore program believes in proper digestion, assimilation, elimination.  At CHI, we eat a lot of pre-digestive foods such as blended foods and we take the time to chew our food well to aid digestion and assimilation.  We practice proper food combining and we eat foods like sprouts that are rich in enzymes to support digestion.  We do lymphatic exercises, skin brushing, and enemas for elimination of toxins that are absorbed by the body via food, air, skin (soaps, detergents, etc.)

[Yes, you heard me right: I do enemas now.  Yikes!  I was nervous at first, but they're easy and you feel great after them.  Enemas we're historically the natural way to aid digestive problems and support a healthy colon... then I don't know what happened... people became uncomfortable talking about poop and thought it's better to take digestive drugs.  More on this some other time.]

CHI offers several programs:

-10 Day Detox/Rebuild Program

-10 Day Detox/Rebuild Program - Weight Loss

-5 Day Detox/Rebuild Program

-5 Day Detox/Rebuild Program - Weight Loss

-Juice Fast

-Raw Chef 1, 2, 3

At CHI, we believe the body is wonderful and self-healing.  By eating nutritious raw living foods, you support and build your immune system to fight disease.  Participants young and old come to CHI to heal health conditions such as diabetes, cancer, obesity, and more... While some attend to continue to maintain their health with the self-healing tools we teach.  Many of the guest teachers here are passionate volunteers who attended CHI in the past and healed themselves of major health issues like cancer.  A lot of miracles happen in the world of living foods!

As an intern, I've taken the 10 Day Detox program.  Afterwards, I've been working in the kitchen and juicing wheatgrass.  I'll be working in the grow room soon enough too.  It's a lot of work, so it's sometimes tough to keep up with posts.  I'm still really new to the raw living foods lifestyle so I'll be posting information as I learn it.  Feel free to comment if I say something inaccurate.

Here are some photos of the lovely environment surrounded by farm country:

Russian Banya (Sauna) on left.  You can jump in the river after, only 10 ft away.

Future garden.

The grow room.  Lots of wheatgrass!

The intern house.

Change in Lifestyle: 100% Raw @ Creative Health Institute

I'm undertaking a significant lifestyle change.  I'm living in farm country at the Creative Health Institute in Michigan where I have transitioned to a 100% raw living foods diet.  Previously, I enjoyed meat, dairy, and other foods that I've given up indefinitely- and not feeling that bad about it.

I arrived May 3rd and shortly thereafter began their 10 Day Detox program.  It was a crazy experience which I'll be sharing in future posts. After successfully completely the detox, I started my internship 2 days ago.  I'll be here at CHI until August where I'll be learning much about nutrition, preparing gourmet raw living foods, and alternative ways of self healing, all while eating a nutritious and delicious raw diet.

A little perspective:  I believed I kept a healthy diet prior to arriving at CHI but I'm already rethinking that after being here 2 weeks and taking a few nutrition classes.  I'll probably be a different person when I leave here.  I'll certainly be embracing a majority of the diet at least.

From the moment I walked in the door and the director smiled and hugged me, I knew Creative Health Institute was a special place.  This was reinforced later in the week when an intern graduated: There was a small certificate ceremony in which kind words were said about the individual and both the intern and staff cried tears of joy.  I cannot say that anyone cried when I left my film internships in LA.  I was lucky if they remembered my name. 

For the rest of the summer, this blog will mainly focus on my experience here, providing insights and ideas on health and nutrition, food recipes, and more.

Keep up with my blog and you'll learn how to enjoy and embrace a raw living foods diet too!

I made an awesome raw pizza!  Delicious!