One of the questions I seem to be getting most of late is the query to combine or not combine fruit with other foods. Part of the reason why I get asked this question so much is because there are so many opinions and philosophies connected to this subject. Ayurveda says to not combine anything with raw fruits. Those who follow the food combination principle combine fruit exclusively with leafy greens and fruity vegetables like cucumber or avocado. They never combine sweet fruits with sour fruits and eat melons with melons exclusively. Then there are the raw foodies. Many of them combine fruit with anything and everything uncooked.
I have some personal experience in this department as a born fruit-lover. I’ve really done it all. I have eaten baskets full of fruit and combined it with the lot. And I have eaten fruit on an empty stomach only, first thing in the morning. I did this ‘separating-fruit-from-everything-else’ when my digestive system needed healing as I was experiencing irritable bowel syndrome at age 18. I had observed that combining raw fruit with others foods made my belly ache worse. (as did yeasted bread and sweeteners) So I skipped using many of these ‘irritants’ or ate them in such a way my body could handle it. For years I worked on getting my digestive fire flaming like the grand finale at Burning Man Festival, a practice that is ongoing. And with great result I might add! I still, to this day, rarely (meaning once a year or so) experience abdominal cramps, bloating or flatulence. I have been combining fruit with other foods for quit a few years now. I combine them in smoothies, salads or porridges (sometimes raw, sometimes cooked) and enjoy it to the fullest. It makes my food amazingly tasty and it makes my body and heart amazingly happy. When I do notice my body experiencing digestive hick-ups (very seldom and mainly due to stress) I go back to eating fruit separately. I stop drinking coffee and I start slowing down. I focus on upping my digestion with warm, moist meals and plenty of spices such as cumin, turmeric and ginger.
I live unboxed. Free from what others think ‘healthy’ looks like. I’ve studied many food traditions and have over the years learned a great deal by applying them. There’s a huge amount of knowledge to be gained. But that said, it is knowledge that needs to be practiced to become wisdom. It needs to be practiced to see if it is your truth, something that supports you at this specific moment. The mere fact that there are so many nutritional paths and systems is proof of the fact there is not one truth. You just need to find your own.
I live unboxed. Free from what has worked for me in the past. Instead I focus on what my body, mind and spirit need right now. You are unique. You change. Do what makes you feel most happy and healthy, at this specific point in time. You can’t go wrong when you follow YOU.
For all of you who need to give the digestive tract a break RIGHT NOW, I have a treat for you in store! A summer soup that is the perfect example of a meal that uses food combining principles. It is an exciting version of the traditional Spanish gazpacho and shows raw peaches as its centerpiece. It is flavoured with celery, lemon, arugula and chive greens. Raw foodies may choose to leave the celery mixture uncooked. Fans of cooked fruit might choose to give the peaches a warming bath. Of course, you are always invited to join me living unboxed and choosing whatever it is you presently need to flourish and prosper.
In any case, in all its ways, this soup is extra-ordinarily delicious. And my COOKING VIDEO shows you exactly how easy and fun it is to make!
Happy summer, happy following YOU!
‘Do what makes you feel most happy and healthy, at this specific point in time. You can’t go wrong when you follow YOU.’
Makes 2 portions
Takes 10 minutes
1 knob of coconut oil
2 cloves garlic
2 celery stalks
400 grams peaches, no pit
200 ml cool water
1 tsp sea salt
1 tsp black pepper
½-1 tsp lemon juice
2 dashes of arugula
2 pinches of chives, chopped
1 tsp lemon zest
4 pinches black pepper
Remove strings from celery. Cut stalks in small pieces. Crush garlic. Place a knob of coconut oil in your skillet and turn on fire. Add garlic and fry. Add celery and fry for 2 minutes more. Add one or two splashes of water to cook fully, for a minute or so longer. Let cool.
Remove pits from peaches. Place 400 grams of peaches into a blender with water and the garlic-celery combo. Blend. Flavour with sea salt, black pepper and lemon juice. Blend again and place in the fridge for 30 minutes or so. Grate the skin of the lemon and add one tsp to a small bowl. Add arugula leaves, chives and black pepper. Mix by hand. Serve soup slightly chilled with a dash of the arugula zest on top.