Its been one week since starting my No sugar No salt 30 Day Challenge and its been hard. Really hard. If you’ve been reading this blog you know that I’m no stranger to cleanses and food challenges. I’ve gone without flour, yeast, fermented food and dairy, I’ve chugged castor oil with ginger (along with a plethora of god-awful tasting things), and I did my whole engagement party gluten-free (not to mention a vegan wedding cake). So, when I say this is the hardest challenge to date, I mean business.
You can take away my sugar, but you can’t take my dignity!
What I’ve realized is that I don’t really care about not having sugar (honey, maple, agave etc). Don’t get me wrong, I love sweets but I can muster a month without them. I miss honey in my herbal tea but its no biggie. I remember when I did a candida cleanse long ago that cutting out sugar was much much more difficult but this time around I hardly miss it. I can’t tell if its because I’m healthier now or if its because in comparison to my no salt rule, its easy peasy lemon squeezey. Because not having salt is the worst.
Living the salt-free life
Is life worth living without salt? This has rang through my head everyday…multiple times per day. Actually, Ben is tired of hearing me moan about it.
“Yes, dear but this was your own choice.”
“You don’t understand my plight!”
Its just that with every salt-free meal we eat, I’m upset and…almost angry to the blandness I’m subjected to. So why am I doing this? Self torture? A lesson in discipline? No. I’m trying to reset my taste for salt. Whether I’m using himalayan salt or tamari, I’m very liberal with my salt use and I know that it does not help with my skin dehydration of my winter water retention. Sigh.
Tips for going salt-free
So how have I been coping? Well, not great. We’ve just been over the constant whining, which is not a good color on me. But I found a few things quite helpful.
1. Ramping up other flavors: I roasted a bunch of garlic, which I sprinkle on my food. Its crunch and provide that burst of flavor I need. Along with this, we have been making a lot of curries from scratch with a heavy dose of ginger and cumin. I also bought some fresh lemongrass to bring more aromatics to my cooking. With as much of these distractions, I just about get by.
2. God give me sour: After sweet and salty, the next best thing is sour. Its almost salty. I’m loving lemon and lime juice on my food, not to mention vinegar in my salad dressing. Just a touch! Man oh man, a little apple cider vinegar on my salad is a real treat and I don’t think I have ever savoured tossed greens like this ever before.
Well, wish me luck! I will keep you updated on my peril…ahem, I mean progress. And if you have any more tips to help me get through this, please comment away. For my sake.