This blog is my course work

I’ll be pouring my heart out, learning out loud, sharing with you, family and of course, my teacher, Danielle. I’m using my own photos and mind. I’m also wrapping my head around WordPress from the mind of a designer rather than a programmer-so bear with me!

The Guided Year

There are 14 modules in the first part of The Guided Year. Each one has questions, assignments, videos, photos and quizzes. If you’re near, you’ll probably be asked to sample food at some point, or I might drop a mason jar at your door because I need gentle critiquing, encouragement or forgot to half the recipe…I hope that’s ok!

Here I am

I’ll be candid and authentic so there may be swearing, philosophical ponderings and definitely some eureka moments.

What is your intention for the duration of this course?

My intention is to knit what I learn into all aspects of my life. I want to make this one of my passions. I have formal education in art and design but you can’t taste Helvetica or munch on green paint. I want to understand all of my senses deeply.

Back in college, we had a class called ‘Lateral Thinking’, based on the book by Edward DeBono. There, we discussed out of the box solutions to design issues, ‘A process and willingness to look at things in a different way. Thinking that complements analytical and critical thinking’. Eventually, I’d like to honour that way of being and incorporate that same way with food and this course.

I will take a few deep breaths first and definitely get really good with time management so I can carve out more to focus. Also, I hope to bring the same obsession and love for beautiful, original hand-crafted, second-hand finds into creating delicious, nutritious and beautiful food combinations. From there, who knows…

Why am I here?

I’m here to learn as much as I can about how to fuel our human bodies in the best possible ways. I want to make sure everyone in my house is healthy and happy. It’s paramount that I have energy to run the house, work, parent and care-give. I am learning to manage stress, return to balance and make time for real self care but life does have its ups and downs. I do well with structured education, accountability and community.

This program is the only one I can see that is complete, whole, real and is guided by a caring, genuine human, a life-long learner and a mother who understands vulnerability and struggle. Danielle holds that space for everyone and meets them where they are. She has already been a great mentor. I am here, in part, because she is part of my synchronicity.

What are your long term goals/desires/objectives and where do you want to be in 1, 2, 5 years from now?

I’m open to ideas that come while in the course. I could perhaps teach community-based classes and workshops or I may feel the need to dive deeper into more education. Maybe I’ll be that superstar guest everyone wants at their potlucks-haha!

I’m hoping to do the best I can for my own well-being and that of my family. Maybe I’ll extend a life or create some great memories for River in the kitchen. I hope to approach the next 50 years with more and more joy, energy and love.

Looking at the list of recipes for the next year, what ones are you most excited for?

Everything looks delicious! I’m drawn to the fermentation, sprouting and dehydration processes, and, of course, the desserts.

Have you experimented with all or any of these foods?

Yes….though I’ve never been sure of how to combine them to have any depth of flavour. I’ll follow recipes and have some great results, otherwise, I’ve mostly made bland, boring stuff-especially over the past few years of being in survival mode. The Gut Reset opened my eyes to more possibilities which I know is just the tip of the iceberg. Previously, I’ve made nut butters and cheeses, plenty of green smoothies, yogurt, crackers and so many raw desserts but never in a professional looking way. 

If you’ve been on this road awhile, share your experience by answering, What were the changes you experienced when you started out with a whole plant based diet?

After the 21 Day Gut reset, I felt rejuvenated, fresh, and able to have the best poops ever! Inflammation melted away, like the air out of a balloon. I also had more energy! My taste buds turned on in a big way but also my creative centre grew. I loved the making and eating of food but also the process. From organizing the kitchen and buying the pantry items, to aligning the tabs in my binders and finding solutions on a tight budget. I still got all my housework, kid stuff, work and more done. The reset helped me reprioritize my life!

Early 20s, mid-late 1990s

Became opposed to killing animals for food. Ate many soups and packaged vegan-based foods. Read Fit for Life I & II by Harvey and Marilyn Diamond. Learned about food combining. Worked 9-5 in an office doing Graphic Design. Went to the gym, aerobics, ran half marathons and 10k races. Moved from our family home of 18 years. Drove across Canada, travelled Europe.

Mid 20s, early-mid 2000s

6 years of living and working on cruise ships. Easy to be unhealthy. Most food available based on the Standard American Diet. Party culture. In the last couple of years there, I hid an emersion blender, juicer and kettle in my cabin closet (so I could pass cabin inspection) and snuck food, not available in the mess, from event displays. I even peeled the gross, cheap chocolate off the strawberries and made my own smoothies using whatever fruit I could find, even if it was carved into the shape of a whale. I made friends with the Nepalese security which made it easier to bring avocados, green powders and dried fruit onboard. I found health food stores in port towns like LA, Juneau and Puerto Vallarta. I tried packaged cleanses. Word got around and before I knew it, crew members would approach me with their health concerns. Started a running club. I’d go for colonics when on vacation to help detox and reset.

Early 30s, 2007-2012

 Lived in Newfoundland, worked in an office doing document control and admin. Isabella was born! I lost a lot of blood, had very low iron and got really sick with a mystery illness after her birth. This left me with little energy and on a series of antibiotics. I looked for ways to rebuild my body and gut. Discovered Ani Phyo, Natalia Rose, Kimberly Snyder and made lots of yummy meals, smoothies and raw nut-based desserts. Grew wheatgrass in our moldy rental house. Culture in NL was unhealthy. Had a great group of women friends but I felt isolated knowing there were few who understood the way I wanted to be.

Late 30s, 2012-2015

Before moving to Vancouver Island from NL, I scoured Craigslist for Vitamix blenders and dehydrators. Had a friend pick up a beautiful, circa 1980s Vitamix with spout. Learned later that I’d purchased it from the owners of Zen Zero in downtown Courtenay. They were the only raw food eatery mid-island. We settled in a ground level suite near the beach in Comox. I discovered Bikram yoga, Spin and boxing classes. Contemplated taking the certification to become a Nutritionist. Went back to school to renew my skills in Graphic Design and the arts. Separated from husband, had many distracting boyfriends. Experimented with my new dehydrator and different kinds of flour like chickpea and almond. Made nut cheeses. Found a raw vegan community group. We got together once a month and shared potluck meals. Attended many presentations from vegan food enthusiasts. Bought a juicer. Did a 21 day cleanse through Young and Living in Vancouver.

Early 40s-49, 2015-2025

River was born! I trained to be a Barre instructor. Started teaching Barre. The suite we were renting for 7 years returned to the owner’s son. We moved 5 times from 2018-2024. The moving took up so much of my time and energy. In each new place, however, I created a garden and grew food. I’ve solo parented River since birth but co-parent Isabella with her awesome, supportive dad. Started teaching Barre at different studios. Moved in with mom. I finally have the mental and physical space to move forward.

Age 49-50, 2024-present

Setting up house and garden, landscaping. Caring for my mom who may be in the first stages of mental decline. The two studios I was working at closed. Now working at two wonderful new ones with the best owners one could ask for. Started to make movements toward returning to better eating habits. Was a client to a friend who was finishing her practicum as a menopause doula. Learned so much about hormones and upcoming changes. Started researching recipes and listening to what my body craves. Bought a new Vitamix, second hand. Dusted off Excalibur, the dehydrator. Re-found Danielle and Pashageva. Completed and completely enjoyed the 21 Day Gut reset. Re-organized the kitchen and pantry.

Ready

In the last month, I’ve been preparing and organizing for the program. Because I’m on a super limited budget, part of my new challenge is to find what I need, including food, in creative ways. So now, looking at equipment, there seems to be a juicer revival going on out there!! I remember before algorithms gave us endless-lightening speed memes, reels, and ads for whatever our heart’s desire. Now my feed is blasting the latest gadgets and Nutrition programs into all the nooks and crannies of my devices. Luckily there are bonafide reviews for such things-haha! And good old intuition which I’m tapping into more.

Set

So I gifted myself a new masticating cold press juicer ($100 cheaper because of the off-white colour-yippee!), found another, new looking, high quality one at a thrift store for $30 (will use as back up). Found on Marketplace, a newer version from what I had, hand crank wheatgrass juicer and a huge glass container with lid for fermenting. Bought a variety of mason jars/lids and two simple multi level sprouters and three sprouting trays, also second hand. Purchased, on sale, a new food processor and found a spice rack at a thrift store for $3.99. Reorganized the kitchen again and took new appliances for a test run-woohoo! Received bulk pantry items. Enlarged my garden! Still finding more space for seedlings from friends and clients.

Go

Reprioritized my days. Noticing how my body is still reacting to the Gut Reset Challenge. LOVE how I am feeling. Here I am, in The Guided Year, navigating WordPress (another challenge) because I think a blog may be a good idea to document this all, and acclimatizing to the (printed and organized!) manual and online platform. Re-typed Grocery lists for easy readability and quick reference. Made copies of lists and some infographics and put on fridge.

Describe what your typical plate looks like each day.

Each day is slightly different. Much depends on the season and price of what is available at the grocery store or garden. I’ll either have a green smoothie or nuts and dates for breakfast. I used to be big on granola bars. A go-to lunch is avocado on sprouted grain toast with butter. Dinner varies depending on who’s home for dinner. I’ll always include veg like steamed broccoli or frozen mixed veg from a bag. There may be a salad with kale or romaine lettuce, celery, shredded carrot and beets, sprouts and goat cheese, olive oil and balsamic home-made dressing. I have been eating meat on occasion, such as pre-made grass-fed beef patties or organic roasted chicken. Emphasis is on the veg.

What works for you?

I have to eat lots of soluble and insoluble fibre in order to poop! So veg is important every day. I like when I don’t feel bloated or gassy so proper food combining is key though I don’t always get that right. My body and brain work well when I get enough sleep, have full bowel movements, eat more (healthy) food than I think I need, get my hands in the dirt, do something creative and keep stress levels down.

What would you like to change?

I’d like to remove meat from my diet. And butter. I need to eat more food in general. My body is craving variety and flavour. I’d like to eat anti- inflammatory, non-processed foods that fuel me rather than take my energy. Better food combining.

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