Mixing the Ingredients
I Love with a Pinch of Nourishment
With this transition, I am not throwing away the old Abigail kitchen and replacing it with a new one.
I am simply bringing some intention and alignment into the mix. This means looking at what was already aligned and asking what can be replaced. As I mentioned earlier, I always loved vegetables & fruits.
So, during the transitional months, I mainly focused on eating less and cutting back on sugar and processed foods.I started asking my body what it needed. And what I needed was less dense food, more fruits & vegetables, and more hydration.
So I began fasting for 16 hours a day, with an 8-hour eating window.During that window, I would have one meal, some fruit and occasionally nuts.
Sometimes, I would even “fast” for 24 hours. I say “fast” because on some days I wouldn't eat anything, while on others, I would have something like fruit, cucumber, avocado, papaya or watermelon.
I was also juicing a lot, experimenting with different types of juices because they really made me feel hydrated. My favourites are green detox juice and carrot & beetroot juice. Maybe one day I'll make a post about my favourite juices. :)
But even though I was in the phase of eliminating and evaluating, I still had to eat regularly. And, to be honest, at times I did not know what to make because I was too focused on looking at the “new” and not embracing the foundation I had.
So I had to reframe my approach.
It was summer, and I wanted to honour myself by making food while understanding that eating is not only about what tastes good, but also about recognising what my body needs and honouring the season of life I am moving through.
This is a living practice rather than a fixed diet, and since I was in my season of “in-between,” I kept the dishes simple, using what I already love.
I wanted fruits, vegetables, vibrant colours & lightness. Something that carried the feeling of spring & summer.
So I made lots of salads, such as cucumber & avocado salad, warm pumpkin couscous, quinoa salad, carrot salad and fruit salads, sometimes with coconut yoghurt and a mix of nuts & seeds.
Even though my main focus is detoxification and healing, that does not mean letting go of pleasure, because I truly love and enjoy food.
My intention is to discover a way of eating in which healing, nourishment, flavour and joy can exist together.
This phase began in summer 2026, and I allow every new season to teach me what genuinely supports my body.
So, welcome autumn. I am looking forward to seeing how my body will move and how food will align.
With love,
Abigail
