About two months ago my husband and I went on a big purge of the house.
We threw out old house paint, towels bought at Target five years ago, and pretty much any item that held a memory we needed to get rid of … we are big believers in ridding old energy to bring in the new.
The purge also included food items that don’t serve us well, i.e., the ketchup with the high-fructose corn syrup, which I love. (I love, love, love the salty sweet taste of tomato ketchup on any type of potato fry.)
And I chucked the ketchup along with the plastic container of white sugar granules next to the coffee area. (My husband liked two teaspoons of the stuff in his morning coffee to remove the bitterness.)
This is a guy who doesn’t believe in ripping all the bandages off all at once, but adheres to a more dignified easing into things for a better success rate. (Which, I, for the most part, agree with.)
But for the sugar and the food stuffs, we knew we had to do it Commando style. Total all out guerilla warfare.
We tried to make it an easier transition. We sought alternative sugar substitutes like Stevia, which turned into buying organic versions of hazelnut creamer. (One brand included 5g of sugar and goodness knows what else.)
Now, two months later, we don’t miss that sugar container and we enjoy the natural sugars in foods much more than we ever did. Like with the blueberries that were recently on sale at Whole Foods.
One of the pints turned into syrup for the cakes. With the syrup I added no sugar, it was simply the blueberries heated in a sauce pan, with maybe a little lemon.
While I cooked the cakes, I had about three. Then my mom came over and said they were amazing with the sauce. Basically, by the time the morning was over, the cakes were gone.
With this kind of eating, my husband has dropped considerable weight. I mean, I’m talkin he is back to some sorta all time five-year-low and I can tell his energy has really picked up. I’m so proud of him, as you can tell.
We have witnessed the true power of real, whole foods.