My Pictorial Food Diary

Blueberry, pineapple and banana shake (L); mango, banana and grapefruit shake (R)

Blueberry, pineapple and banana shake (L); mango, banana and grapefruit shake (R)

As you know, I follow the SWAMI diet (simply put, a personalized diet designed based on my specific genetic and blood type information). Some of you have wondered what my diet is like on a typical day. Here is a pictorial display of my food diary:

For breakfast, a protein shake consisting of three medium fruit, Protein powder for Type “O”, Trehalose, goji berries, apricot kernels and a bunch of seeds high in protein content and omega fatty acids: hemp seeds, chia seeds and flax seeds.

I’d usually have a mid-morning snack as this shake usually lasts me for about three hours and I drink it rather early. My snack can be a few beneficial nuts like walnuts, pecans, macadamia nuts, pine nuts, plus seeds like pumpkin seeds. I always soak my nuts and seeds overnight and dehydrate them at low temp (~50C) in the oven before consuming them. This gets rid of the phytic acid that coats the nuts, which impairs the absorption of minerals and other useful nutrients from the nuts. I like to add some raisins, dried blueberries and goji berries to make a trail mix. It is easy to grab a handful at work. When I’m home, I would make a rice cake toast, spread it with almond butter and top it with a sunnyside-up egg. I like to drink green tea, especially genmaicha, for this mid-morning snack.

Heart-shaped sunnyside-up free-range egg on top of a toasted organic brown rice cake spread with raw almond butter; served with a blend of genmaicha and matcha.

Heart-shaped sunnyside-up free-range egg on top of a toasted organic brown rice cake spread with raw almond butter; served with a blend of genmaicha and matcha.

Soaked and dried walnuts and peacans

Soaked and dried walnuts, pecans and pumpkin seeds

For lunch, I usually have about 3-4 cups of salad, plus some form of protein–usually 2-3 oz of wild-caught deep-sea fish like sockeye salmon, sardines and tuna. Given that these types of fishes aren’t available locally, I can only indulge myself in the canned versions. Still, it’s better to eat those than heavy metal-ladden local fish. Sometimes I would add some nuts and seeds, and sometimes I would eat a bit of Manchego cheese–a sheep’s milk cheese from Spain, which is a beneficial dairy for me–one of only a few allowable cheeses for my type. I would also eat omelet with or without fillings, about twice a week. I fry it in ghee, which is highly beneficial for my digestive function.

Salad with Edible Flower

Salad with lettuce, purple carrot,cherry tomatoes and edible flower

Salad with lettuce, radish, silver dollar mushrooms, haricots verts, carrots, walnuts, sesame seeds, raw garlic, Manchego cheese, served with extra virgin olive oil and ume vinegar

Salad with lettuce, radish, silver dollar mushrooms, haricots verts, carrots, walnuts, sesame seeds, goji berries, raw garlic, Manchego cheese, served with extra virgin olive oil and ume vinegar

Locally grown organic vegetable salad

Locally grown organic vegetable salad

Salad with tomato halves topped with mazzarella cheese and sprinkled with oregano

Salad with tomato halves topped with mazzarella cheese and sprinkled with oregano

Tuna-filled omelet pan-fried with ghee, served with salad

Tuna-filled omelet pan-fried with ghee, served with salad

After lunch, I usually don’t have any “afternoon lull” like I used to in the old days when I ate meat and rice or some other starchy food. The combination of animal protein and starch is really a killer for my energy. So I avoid this as much as possible.

But it is still nice to have a kind of “pick-me-up” in the afternoon. Since I cannot drink coffee or any caffeinated drink, I opt for Yerba Maté, a South American indigenous herbal drink that contains mateine for the energizing function minus the negative effects of caffeine on me. I like to drink it in a traditional gourd and a bamboo straw, and add a piece of 100% chocolate, which happens to be a “Diamond Food” for me 🙂

Yerba maté tea with dark chocolate

Yerba maté tea with dark chocolate

Comes dinner time, I’ll have my cooked meat and veggies. Here is a variety of beneficial dinner options for me:

Grass-fed rib eye steak served with asparagus, endive, sweet potato purré and red onion

Grass-fed rib eye steak served with asparagus, endive, sweet potato purré and red onion

Baked New Zealand lamb rack with fresh rosemary from my garden

Baked New Zealand lamb rack with fresh rosemary from my garden

Baked French rabbit leg with fresh rosemary and butternut squash

Baked rabbit leg with fresh rosemary and butternut squash

Pan-fried salmon fillet with okra, broccoli, kai-lan and red onion

Pan-fried organic salmon fillet with okra, broccoli, kai-lan and red onion

Brown rice macaroni with minced lamb, shredded carrots, zucchini, beet, chopped onion and garlic, tomato sauce

Brown rice macaroni with minced lamb, shredded carrots, zucchini, beet, chopped onion and garlic, tomato sauce

Bone broth with free-range chicken, carrots, parsnip, sweet potato and pumpkin

Bone broth with free-range chicken, carrots, parsnip, sweet potato and pumpkin

Baked free-range chicken wings marinated in "fake soy sauce", served with soaked brown rice with saffron, cardamom and cloves and steamed Swiss chard

Baked free-range chicken wings marinated in “fake soy sauce,” served with soaked brown rice cooked with saffron, cardamom and cloves and steamed Swiss chard

Black cod served with veggies

Black cod served with veggies

Lamb belly with bones, stewed in red wine and root veggies

Lamb belly with bones, stewed in red wine and root veggies

Pumpkin soup without cream and with ginger, turmeric and sea salt, garnished with slivered almond

Pumpkin soup without cream and with ginger, turmeric and sea salt, garnished with slivered almond

My own version of ratatouille without the eggplant: zucchini, red bell pepper, carrot, parsnip, okra, haricots verts, onion, garlic, tomato, basil, rosemary, oregano, cayenne pepper, paprika, sea salt

My own version of ratatouille without the eggplant: zucchini, red bell pepper, carrot, parsnip, okra, haricots verts, onion, garlic, tomato, basil, rosemary, oregano, coriander seeds, cardamom, bay leaves, cayenne pepper, paprika, sea salt

Venison steak with asparagus and okra

Venison steak with asparagus, enoki mushrooms and okra

After dinner, I usually would have a cup of herbal tea, with hibiscus flowers, dandelion leaves and elderberries.

I guess I could have a bit more variations for my breakfast and lunch. I actually plan on adding more warm food like soup to my diet, as I was told by a friend’s daughter, who is studying Traditional Chinese Medicine, that this would help reduce the “dampness” in my system and help circulation and detoxification. Let me give it a try!

Comments

  1. Thanks so much for this post? U really are quite a chef. Do u use coconut oil a lot? Also, what tends to be the percentage of carbs, fats, and pro u have for a day… U mentioned u do best low carb, so I’m wondering how low carb it is

    Interesting about needing more cooked food. What does it mean by dampness? Raw food diets are all the rage and most sources say raw is best, so it’s odd to hear u need more cooked…. Id love to hear more about it

    Lastly, do u follow food combining laws of not mixing pronto and starch and stuff? Does swami give guidelines to this?

    • Thanks for your compliments, Stacy. I don’t use coconut a lot, even though it is a Neutral food for me. I guess I could use more, but my husband hates the smell! What I do is sometimes I put a teaspoon of that on my steamed veggies and it tastes wonderful. I often use rice bran oil or ghee for cooking. Rice bran oil is a Diamond for me and it can withstand high temp, ideal for frying. Ghee is excellent for the G.I. system and tastes wonderful. It is a Beneficial for me and I eat it in small amounts a couple of times a week.

      I don’t have an exact percentage of carbs, fats and protein, but ideally, for Type O, we should consume approximately 40% veggies/fruits, 40% animal protein and 20% fat on a daily basis.

      The idea of dampness is quite interesting. I have found over the years that “dampness” in the TCM concept is actually quite similar to the “Avoid” foods according to my SWAMI food list. However, I am exploring the concept a bit further. My friend’s daughter told me that cold food requires more digestive fire to break down and thereby consumes more of the body’s “yang qi” (male energy/force). It may have been responsible for the stagnation of qi inside me and therefore I have tumors that do not seem to disintegrate no matter how much I try with my detoxifying diet. So I’m going to experiment with eating more warming food to move my qi around better.

      Yes, I generally follow the food combining rule just because I feel sluggish and have digestive problems like having gas after eating starch and meat together. I don’t have a big problem nowadays if I eat a small amount of starch though. I think that’s because my G.I. tract has been healing quite well over the years so I am more tolerant. What gives me the most problem is sugar. Having cut that out mostly, I don’t have much problem with gas at all. SWAMI does not give you strict guidelines on this because each person functions differently and you just have to experiment with what works best for your body.

      Hope I have answered your questions. Have a nice week!

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