So this retirement thing is finally kicking in. It’s been a bit of a bumpy road due to having to fight off the cancer I was diagnosed with at 63 but so far, after surgery, radiation and two years of hormone replacement therapy, my PSA is undetectable, at 66 years old, I have lost 50 pounds and the doctors say I am in excellent shape so it’s time to get on with life again.
I’m not feeling ambitious any longer but life has certainly changed for me. I am enjoying exercising each morning – we wake up and I shower and make Yim tea, then I run for 90 minutes six days a week and then we usually have a fruit or green smoothie and then, the afternoon opens up and I have to fill it before dinner.
On many afternoons now, I go grocery shopping to buy what Yim needs for our dinners. As most of my friends know, we have shifted to a plant based diet and I spend a small part of each day reading about nutrition and looking for recipes we may enjoy. The shift was much easier for me that I expected and Yim has been fantastic during the process. She makes at least a dozen dishes that are better than anything I’d eaten before making the shift and the more I read, the more interested I become in how what we eat affects our bodies.
For example, in our almost daily smoothies, we add Turmeric, Chlorella, Flax Seed, Hemp Hearts and Psyllium as well as an organic Pea Protein, plus whatever fruits and vegetables we have from our garden or in the fridge.
I use an organic Soy Milk as a base and then generally add blueberries, half a banana and Kale, but I just as often use anything, such as last nights Cilantro or Dill to my smoothies. Yim always adds Spinach and Avocado and usually cinnamon.
Our meals are just as nourishing now. For example, last night we made stuffed sweet potatoes with black beans, tomatoes, red onions, avocados and cilantro and a delicious tangy, dilly drizzle and a kiss of cayenne which is featured above. Sweet potatoes are a superfood and these were awesome.
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