{Today’s Lunchbox} Faye’s Lunchbox IX: New Comfort Foods

Today’s lunchbox is by Faye, a regular guest blogger here.  See Faye’s past lunchboxes here, here, here, here, here, here, here and here.  I think this is a great follow-up to Faye’s post on stress eating.

I’m finding that new foods are becoming comfort foods – which is phenomenal. I’m an emotional eater, so I love the fact that now I reach for hummus and celery instead of chocolate and bagels.

Today’s lunch and snacks:

• Cultured Veggies
• Pickle (pickled in water and sea salt)
• Green Juice of Celery, Cucumber and Carrot
• Hallelujah Acres Ranch Dressing as a dip with Red Peppers, Cucumbers, Celery and Grape Tomatoes (available in the Hallelujah Diet book)
• Garden salad with tomatoes, onions, Conservation Burger patties and more Ranch Dressing

When I’m feeling a little emotional, I’m now reaching for cultured veggies, juice pulp crackers and these great Conservation Burgers. They’re satisfying, raw and they don’t leave me feeling heavy and lethargic.

I had a problem with Candida for some time and Donna Gates’ cultured veggies really helped me overcome it. And now I just crave them. At first, I found that I really had to get used to the taste, but now I simply cannot get enough of them. It’s an easy and cheap way to essentially grow your own probiotics. It helps with digestion and many other issues. This is how Donna explains cultured veggies to the uninitiated:

Cultured vegetables are made by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container. They are left to ferment at room temperature for several days or longer. Friendly bacteria naturally present in the vegetables quickly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious, and somewhat “pickled.”

I don’t know what I would do without them. I’ve been eating them consistently for about 5 years now. If you would have asked me 6 years ago if my comfort food would be cultured cabbage – I would have laughed. But there you have it!

Thanks so much Faye. I can really relate to your story of how comfort foods have changed for you.  While I do not yet crave cultured vegetables, my comfort foods have gone from pasta, chocolate and cheese to lots of veggies and hummus and cashew cheese.  Ok, maybe that last one has not changed as much.

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