30 days on starch solution starting March 1st

I have finally found my way back to self-love and starch solution. Never have I felt so alive and full of energy and satisfied, then when I commit fully, to this lifestyle. In order to show you how amazing I have decided to document my full journey to a healthy starch based, high carb low fat vegan lifestyle. Due to recent stressful life events, I have fallen off track and added a lot of vegan junk food to my diet and boy does it show! My skin is fighting back, my energy levels are up and down and I have been getting bloated and congested. I have decided to document on instagram and on here my daily meals. I plan on providing recipes and pictures as well as a video documenting my journey with a before and after. 30 days HCLF starchivore style starts tomorrow March 1st.

Sweet and spicy noodles! Day 1 of 30 days of recipes

Ingredients: 

1-2 cups of cooked rice noodles. Some types of noodles only need to be in hot water for 1 minute before you use. I used thick noodles that had to be boiled for 2 minutes before cooking. You can also sub gluten free pasta 

1 tablespoon of coconut nectar (more if it's too spicy) 

1 tsp of ginger & garlic powder (add more to taste) 

1 tablespoon of chili flakes or siracha or similar Asian chili sauce 

1 cup of veggies (I used shredded carrots, bell peppers, onion and broccoli/cauliflower. 

2-3 tsp of coconut soy sauce or braggs 

Directions: 

1. Prepare noodles for cooking( follow bag directions) rinse with cold water and set aside

2. Cook veggies in 2 tablespoons of water 

3. When softened to your liking add in noodles and the rest of the ingredients. Mix well on low heat. Cook for 2 minutes while stirring then remove from heat and serve! 

3. I like to serve this over chopped lettuce. 

Simple 4 Ingredient Cuban Black Beans

I was searching through my cabinet looking for a delicious vegetarian dish to bring to work when I remembered a post I had seen a while ago, talking about how to cook beans without soaking. I had a bag of black beans, 3 cloves of garlic and one shallot left so I figured why not. This dish came out so delicious! In cuba they add an orange, into their black beans which adds so much depth to this simple earthy dish. Enjoy! I serve these over white rice (traditional cuban way).

Ingredients: 

1 Bag of black beans (rinsed, plus remove any bad beans and rocks) 

1\2 a sweet orange, preferably organic because the peel will soak in the water

3 cloves of garlic (uncut, but you can cut if you want to) 

1 shallot (you can dice, I put in the whole one without cutting)
Enough water to cover beans plus about 1/2 an inch. *
1-2 tablespoons of sea salt/Himalayan salt. (omit if you are salt-free)

Directions:
In a ceramic or clay pot, add all ingredients. Add water last filling till all of the beans are covered plus 1/2 an inch more. Bring to a boil, using medium heat, then reduce to low and cover and cook for 3 hours. Yes these beans take 3 hours, but without pre-soaking, I expected to have to cook with them for a while.


*I like to really taste the beans when I eat them, if you do not enjoy a simpler black bean then you can add a lot of flavor to this dish, by using veggie broth instead of water and adding in 1-2 tablespoons of chili powder (or curry powder), 1 tablespoon of pepper and 1 tablespoon of paprika. Enjoy!