S1 E13 – Wake Up Call - Stephanie's Story
Stephanie O’Brien’s cancer diagnosis five years ago was, according to her, an awakening. Her response to her dis-ease (as she now refers to it) was immediate changes to how she was living her life. Those changes included what she ate, who she hung out with and how she moved through her days. She transformed … into living her life authentically and living with purpose. She learned so much and she now experiences MAGIC all around her! Her story is beautiful as well as inspiring and you can hear it for yourself in Episode 13 of the FoodLife podcast. Thanks for sharing Stephanie 😊
xo @donnabrittcooks
Avocado Toast with Kraut
Good quality sourdough or sprouted grain bread, toasted
Ripe avocado, peeled, pitted and sliced or smashed
Arugula, spinach or kale
Raw sauerkraut
Chili or red pepper flakes, optional
Toast bread. Spread with sliced or smashed avocado. Garnish with the greens. Place some sauerkraut on top of greens. Sprinkle with chili or red pepper flakes if you want. EAT UP !!
Stephanie’s Favorite Veggie Bowl
** this is vegan + gluten free
1 cup of FORBIDDEN RICE (black rice)
2 teaspoons coconut oil
2 cups brussels sprouts (halved or quartered)
1 medium size sweet potato (diced)
Pinch of sea salt
1/4 cup chopped green onion
1/4 cup torn basil
1/4 cup torn mint
1 avocado, pitted + diced
1 Tablespoons black sesame seeds
Sriracha
Lime slices
Sauce
1 tablespoons tamari or amino acids
2 small garlic cloves
2 teaspoons fresh lime juice
2 teaspoons rice vinegar
1 tablespoon cane sugar (I use coconut sugar)
2 tablespoon water
1/4-1/2 tsp of chili flakes (to taste)
Cook the rice according the instructions. Keep warm.
MAKE THE SAUCE:
In a small bowl, whisk together the tamarind/amino acids, minced garlic, lime juice, rice vinegar, sugar, water + chilies. Set aside.
Heat the coconut oil in a large skillet over medium-high heat. Add the brussels sprouts + sweet potato along with a pinch of salt. Let sear 2-3 minutes. Toss and continue cooking for an additional 7-10 minutes, or until tender.
Remove from heat.
Serve the rice in bowl, top with the brussels sprouts, sweet potato. Drizzle with the sauce. Garnish with the green onion, basil, mint + black sesame seeds. Serve with sriracha + lime slices.
Enjoy!
Stephanie’s Daily Regimen:
Green juice
Mostly plant-based foods
Sencha Green Tea (anti-oxidant)
Adaptogens (healing herbs for stress/fatigue)
Essential oils
Yoga/Mindfulness/Meditation
Stephanie’s definition of LIVING IN THE MOMENT:
Not worrying about the future
Not hanging on to the past
What Stephanie learned from her cancer journey:
Surrendering … to be able to receive
Forgiveness
Acceptance
Recommended Reading/Links: Stephanie says she read these two books while going through her cancer treatments.
Louise Hay – You Can Heal Your Life