Back from an hiatus

Hi Everyone! It has been a looooong time since I have written in my blog. Due to major life changes I managed to let my writing and blog fall off the map. It’s been years since I’ve posted on here and the thought of that really makes me sad. My goals for this site stemmed from my desire to help others through the sharing of my personal experiences and the teachings of what I have learned and researched. My life has changed in so many ways since my last post and I have much to share with you all. I am looking forward to diving back in and promise to keep you guys in the loop! Stay tuned for lots of new information which will reveal some raw details of challenges I have endured, how I worked through them, my current challenges, and how I am setting goals for myself to move onward and upward. I want this to be a place of sharing and support for all and hope to create that through the telling of my own stories.

Vegan Style Parody

I thought this was pretty funny. If you haven’t seen it yet, check it out!

Super Power Balls: the most amazing raw treats EVER!

I came across this recipe on Helene’s Kitchen and whipped up a batch, well two 🙂

My son isn’t a big fan of goji berries (yet), so I made a batch for him with raisins which turned out to be fabulous!

Raw Goji Berry Power BallsGoji Berry Super Power Balls

Raw Raisin Super Power BallsRaisin Super Power Balls

This recipe is so so easy to make and scrumptious to eat. The Super Power balls remind me of the cookie dough I used to eat straight out of the freezer. Sliced from the pre-made log I would get at the grocery store prior to my vegan days.

These are insanely good and highly addictive. Don’t say I didn’t warn you!Raw Energy Balls


1/2 cup raw almond butter (I made this from scratch)

1/4 cup coconut flakes (I used shredded coconut)

1 t vanilla

2 T raw honey (yes, I am a honey eating vegan. Sorry, but agave causes inflammation and pain in my body and I must stay away!)

1 T raw hemp seeds

2 T raw goji berries (or any dried fruit of your choosing)

pinch of salt

1 1/2 T raw cacao nibs

Combine all ingredients in a bowl and form into balls. What a fun way to spend time with your little one!

‘Big Bang Theory’ star Mayim Bialik injured in serious car accident

Mayim BialikThe Big Bang Theory star was in a car accident early this afternoon on the corner of Hollywood Blvd and La Brea in Los Angeles. It has been reported that Bialik was struck by a car full of tourist visiting from Chile.

 TMZ reports a source saying that there was blood everywhere, “her finger was almost completely severed … it was just hanging there.”

 Initially doctors weren’t sure if Mayim’s finger would be saved, but she has since updated her status on Facebook to, “(husband typing) In pain but will keep all my fingers. If u wanna See pre accident me watch The Soup tonight lol.”

I was fortunate enough to have had the chance to speak with Mayim a few months ago, and know first hand how down-to-earth and friendly the actress is. My thoughts are with Mayim and I am hopeful for her speedy recovery.

Raw Vegan Sushi

Raw Sushi

I stumbled across this recipe on Choosing Raw. When I had previously gone on an all raw diet, one of the things I missed was my veggie sushi. When I saw it in the store, I almost grabbed a pack, but wait it’s not raw! Almost…… if only there was no rice.

When frequenting my local raw cafe, I noticed they had raw sushi on the menu that evening and couldn’t wait to try. It was amazing and I was excited to make my own.

I modified the recipe by switching out parsnips for Jicama-a mexican potato. If you haven’t tried Jicama, make sure to add it to your next shopping list. It can be used in so many yummy recipes, so keep your eyes peeled for more posts including the sweet vegetable. Also, I used cold pressed sesame oil rather than the suggested roasted oil from the original recipe.

Raw Sushi

Enough talk, let’s get to the ingredients!

1 large jicama

2 Tbsp almond butter (I used my homemade almond butter)

1 Tbsp gluten-free tamari

1 tsp sesame oil

2 tsp apple cider vinegar

Chop up Jicama into small pieces and put into food processor (make sure the pieces are small, or it will take much longer to chop). Process until the texture seems rice-like.

Add the remaining ingredients.

Spread onto Nori sheets, add your favorite veggies, and roll.

Raw Kale Sushi Salad

I couldn’t find my sushi matt and attempted to roll without it, which wasn’t so easy. I wound up cutting about 4 pieces and using the rest to create a salad using kale as the base and adding a little shoyu as dressing.

Raw Kale Sushi Salad

The sushi tasted great! Give it a try.

Happy Sushi!

Interview: Raw Foodie takes on FOX’s MasterChef

Helene MasterChef

Helene Leeds of Baldwin, Maryland made her way to the 15 contestants out of the over 30,000 applicants from across the U.S. It was her Saffron Risotto with Burdock wrapped Scallops that became the talk of the show during week two, when judge Joe Bastianich tossed it into the trash and Gordon Ramsey referred to them as “baskets” that we first take notice to Helene. It’s this dish that pushes her into the bottom three, but she survives.

In week three Helene co­mpetes in a crab challenge, but sadly she makes just enough mistakes in her dish to cause the judges to say goodbye.

What we never see, or hear about is Helene’s story.  She suffered a debilitating illness as a child, forcing her into a wheelchair and ultimately obesity. After countless doctors’ visits and research of her own, Leeds finds the path to health and cures herself through diet. Now a raw foodie, Helene’s ultimate goal as a MasterChef participant was to share her knowledge of nutrition, but circumstances forced otherwise.

I had the chance to speak with Helene about her experiences on the show and this is what she had to say:­

What was your winning recipe that got you a place in the top 36?

“It was a raw vegan recipe. A medicinal mushroom aphrodisiac soup using Chaga and Reishi mushrooms, and a raw kale salad with mulberries and cocoa nibs.”

Can you explain the process of getting chosen as a participant on MasterChef?

“It was not knowing what to expect and being ready for anything. It was like entering the unknown where the field of possibility exists.”

The judges seemed like they disliked you from the beginning, did you sense this while on the show?

“I didn’t sense favoritism and there was rhyme and reason as to why they were judging and how they were judging. Although what they tried to show couldn’t have been appreciated or understood based on their culinary past.”

What was the hardest thing about being a contestant on MasterChef?

“Waiting. You have to wait a long time. Long hours, and not being able to care for my well-being.”

What is your favorite food?

“Reishi Mushrooms and other superfoods, especially raw chocolate.”

What was your mission in participating on the show?

“To be able to have a platform to share that being healthy is not being without, but celebrating the abundance of flavors available.”

Was it hard for you as a raw foodie to participate in the challenges?

“Yes, it was really hard and extremely difficult because the judges expected the star of the meal to be the protein and there wasn’t a Vitamix available so it limited my ability to make things like sauces.”

“I felt like I didn’t have the tools that I needed. I really wanted to wow the judges but didn’t take the chance.”

What were your thoughts when you saw the animal parts such as the lamb head, etc.?

“My thoughts were, “oh my gosh!” It was so graphic, I was just shocked. Although, it was artfully laid out.”

How were you able to follow through with preparing a dish?

“I kept reminding myself that Chinese medicine has used organ meats as part of their healing diet for ages and it gave me motivation. It’s one of the medicinal cultures that I believe in strongly.”

“You have to try the foods you are making, and it was disgusting. The odors were vile. The tongue was especially grotesque.”

So everyone wants to know, what happened with the crab challenge?

“Within 5 minutes of finding out whether I was assigned canned or live crab, I had to decide was I was going to make and which ingredients I was going to use. I never have had Dungeness crab.”

“Being from Maryland, my mom told me that she would disown me if I stopped eating crabs, when I switched to a vegan diet. I thought a traditional crab soup would be the way to go, with a twist and new layers of flavors.”

“I sautéed the shallots, steamed the crab in beer broth, grilled the corn, and used veggies that aren’t common in a crab soup, like Jerusalem artichoke. Also a fish stock reduced from what I steamed the crab in. I made the cornbread in a cast iron skillet in a typical Eastern Shore style”.

“I’m not competitive cook and some skills I lack. In this challenge, I didn’t execute this dish properly and I didn’t add enough broth. I should have added more broth and had less veggies and should have left the crab meat in big clumps.”

Before you were eliminated, we hear you say that, “you aren’t doing what you feel in your heart, but what you think the judges wanted from you”, can you explain what you meant and do you think that played a role in your being eliminated?

“I think it’s more interesting to the show to eliminate someone on a crab challenge that is from Maryland. I’m not saying that I shouldn’t have been eliminated, and I trust that it was in divine alignment.”

“The intention was to share that healthy food can taste great and I didn’t feel that I could get my message across with the challenge that I had been given.”

“Wouldn’t it had been great if there were a challenge where we had to make the healthiest dish. That would contribute to the well being of the nation?”

“I believe in life, we have a choice of following the path of pleasure or transformation. I think you can have both but it has to be intentional. I am thankful to be able to continue my work outside of the show. Staying there wasn’t fair for me or them.”

What’s next for Helene?

“I run a business, Cloud 9 Raw Chocolate. It is the first raw vegan fudge of it’s kind in the entire world. It is a premier longevity superfood.”

“I am not interested in being a chef like most of the other contestants. It’s like that old saying, ‘you can give a man a fish and he can eat for a day, or you can teach him to fish and he can eat for a lifetime’. I teach cooking and raw food workshops. “

“I am all about cultivating optimal health. I work one on one with clients and with groups as a powerful health coach and host workshops and teaching programs where people can learn about optimum health and weight loss.”

“I am also working on a book which is very exciting”

Keep an eye out for more of Helene and catch up with her on Facebook and Twitter.

You can also follow Helene’s Kitchen for wonderful recipes, health topics, and beauty tips.

Don’t forget to try out her amazing handmade fudge, Cloud 9 Raw Chocolate. Trust me, it’s so good!

You can see full episodes of Masterchef on their website and watch Helene in action.

Baltimore Woman’s Classic 2012

Baltimore Womens Classic 2012
Let’s get this race started!

My first time participating in the BWC was in 2011. The Baltimore Women’s Classic is an all female race that raises money for the awareness of gynecological cancer. Last year, the BWC was just my second race ever and prior to it, I had sustained an injury which kept me off the pavement for several weeks. It wasn’t until the week prior that I started running again. Even so, I finished the race.

Ironically enough, I had encountered a similar experience this year and was out for 8 weeks prior to the BWC. This time, I had been training for a marathon. It wasn’t long after running 23 miles, that I started having trouble with my foot ( a recurrent problem from this past fall). Is there some reason I shouldn’t be running this race? I will try again next year and hopefully injury-free.

With all of the injuries I have incurred, I made the decision to take on a few training sessions with a personal trainer at my gym who also has experiences with running. We only had one session so far, so as time has gone by I will put up a post to share all of the wonderful new things I have learned from him.

This had to be my worst 5K yet (aside from the Jingle Bell, which I managed to start 4-5 minutes late), coming in at 31:08. I’m not too upset over it considering I hadn’t run in such a long time. With my new training in motion and my new commitment to a better diet alongside my marathon training, I think I won’t have to much trouble improving my time.

Here’s a few pics capturing race day. There will be some more to post once the race committee gets the professionals up, so be sure to check back! (if you sign up for a subscription, you will automatically be notified):

Baltimore Women's Classic 2012
We’re off!
BWC 2012 Finish
Coming up to the finish line!
BWC 2012
Getting ready for my son’s race
BWC kids race
Kids race about to start!
BWC Kids race 2012
Look at that form, he’s a natural!
BWC Kids race 2012
Anson earns his medal!

I’ve got to say, I was a little disappointed. The kids received medals, which is wonderful. Alongside it, a bag of candy?!? I’m so confused. Isn’t this a race to promote health? Isn’t running a sport? I of course, handed my son the toys and confiscated the bag o’ junk! Please BWC, find something more nutritous or education to fill the children’s bags with!

BWC 2012
Receiving our Mother/Daughter race medals!
Baltimore Womens Classic 2012
Three generations with their medals!

Happy Running!

Raw Dinner with Woody Harrelson

Last night, I had the privilege of attending yet another amazing raw dinner at the prestigious Black Olive in Baltimore, Maryland. If you read my post on my dinner with raw food guru David Wolfe, then you already know how great the Black Olive and The Olive Room are.

Known actor Woody Harrelson, is not just a vegan, but a lover of raw foods and a friend to the Black Olive. The restaurant arranged a glorious raw food dinner with limiting seating available and a fantastic view of Baltimore.Baltmore

The evening of the event, Woody was coming in by train and ran into some bad luck when the train stopped as a result of a nearby accident. After jumping into a taxi and hopping on a plane from NY to D.C., he had hoped to make it to dinner on time, but managed to get stuck in some traffic. Needless to say, after much deterrent and patience, Harrelson made his way to Baltimore and dinner at the Olive Room. Baltimore at nightLuckily, there were so many amazing people attending the event, that we hardly noticed his delay in arrival. I had such a fantastic time meeting new and wonderful like-minded people throughout the evening.

Woody Harrelson

Hors d’oeuvres were served early on during the mingling phase, so I didn’t catch a photo, but boy they were good! They included:

  • Mushroom Ceviche + Endive (lime, cilantro, tomato, and onion)
  • The Green Gorilla juice (spinach, pineapple, orange, and banana)
  • Spicy Cocao latte (cocao, banana, cashew milk, vanilla, and goji berry)

    Green juice
    The Green Gorilla

As we all made our way to the table, we were served a delightful guacamole (avocado, mango, onion, lime, and cilantro) along with raw corn tortilla chips (corn and cayenne).Raw Guacamole and Corn Tortilla Chips

Next up was the Watermelon and Tomato Gazpacho. You may recognize this from my Dinner with David Wolfe, but I sure didn’t mind having it again.

Watermelon and Tomato Gazpacho

The salad was Microgreen and Kohlrabi salad. A wonderful blend of kale, avocado, broccoli sprouts, beets, macadamia feta, and turmeric dressing. Boy would I like to get my hands on this recipe!

Microgreen and Kohlrabi salad

The main course was a wonderful Butternut Squash lasagna. It consisted on layers of butternut squash divided by a cashew ricotta, marinated mushrooms, and basil pesto.

Butternut Squash Lasagna

Finally, we finished off the meal with a delectable Strawberry and rhubarb ice cream served with a pistachio cocao truffle.

Strawberry and Rhubarb ice cream

Wow, did I feel spoiled by the end of this meal!!

       Our wonderful wait staff!


   Thank you to the Black Olive for making me a part of your family!

Make your own vitamin water

Orange Lemon WaterStop spending money on those fancy waters that you find in the stores and make your own. Today, I whipped up some orange, lemon flavored water. So simple to make, yummy to drink, and high in vitamin C!

Orange Lemon Water

Not to mention, the cancer fighting agents found in the pith.

You can make any water of your choicing and the kids have a blast getting involved!

So throw in some grapes, raspberries, cherries, pineapple, etc. Try a new flavor each day and get int those much needed nutrients!

Orange Lemon Water

Dinner with David Wolfe

I know, I know you are jealous right now. Don’t be. I was fortunate enough to attend a private dinner with raw food guru David Wolfe, but my opportunity to speak with him was just about nonexistent. Sure, I could have, with enough effort and forcefulness, made an adequate attempt to carry a conversation with David. But that’s just not my style.

With a dinner of about 70 attendees, I was more than happy to listen to what the raw foodie had to say, and was very much looking forward to his wise words. It was about an hour of mingling before everyone was in their seats. David made a quick speech and notified us that he would be speaking more throughout the dinner in addition to relocating his seat after each course. This was going to be great! Except that my immediate section was skipped right over, and David didn’t really speak very much to the group as a whole. Ah well. I had an amazing 7 course raw dinner, met some new and relatable people, and ate at an amazing restaurant in what David refers to as the “best hotel in the world”. Now that’s saying a lot, the man has traveled virtually everywhere!

Enough said, let’s talk about the menu:

We began with a Green Shot-Orange, grapefruit, avocado, pineapple, spinach, kale, and raw coconut water.

This was yum!

Next up was a shot of Fresh Nutmilk Cacao Smoothie-Sprouted almonds, hempseeds, spring water Wuyi tea, banana, cacao, maca, flaxseed, and fresh cocao nut.

There was a bit of a kick to this one on the spicy side, must have been the tea.

At this point people were starting to feel a bit hungry, and out came the Live Gazpacho Soup-tomato, cucumber, and lime. It was delicious.

Sprouted Enzyme Salad was next. It had an amazing dressing on top that everyone was raving about. The ingredients of the salad consisted of kale, red cabbage, carrot, red onion, alfalfa sprouts, shaved turmeric, Greek olive oil, sweet potato, and tahini/lime dressing.

This salad was rather large and at the end, we were all wondering how we were going to fit any more food into our bodies. Still three more courses to go!

Raw Goji Cacao Truffle Intermezzo-cacao, cacao nibs, turmeric, raw honey, cranberries, goji, almonds, pink sea salt, and coconut oil.

Seems I missed the photo of this one-it was one small truffle that I popped in my mouth so quickly, the camera didn’t stand a chance.

It was nice to have a small sweet treat in between meals.

Up next, Raw Ravioli with house made vegan cheese-beet ravioli with fresh herbed cashew cheese and Cayenne yellow pepper basil sauce.

Oh-my-yum! I’m ashamed to say that I haven’t eaten many beets in my lifetime, my mother was never a fan, but boy was this good!

An finally, the rich and decadent Chia Mousse Tart! Made of avocado, blueberry, chia mousse on a sprouted walnut, almond, flaxseed, raw honey, date tart.

So good!

I’m not sure how the staff managed to make such a delectable meal for 70 people while maintaining the dignity of live and nutritious foods, but they did. Many thanks to the Olive Room, David Wolfe, and Dimitris, the owner of the Agora Market (located on the first floor of the hotel), for putting together such and amazing feast for us all.

And lucky me, I head back to the Olive Room for another raw dinner in a week. Keep your eyes peeled for the next review!

How I kicked the flu in 24 hours

Frozen Wheatgrass
Frozen Wheatgrass

I’m not sure if I ever really had the flu before and if I have, it’s been quite some time. With the constant badgering from the government to get flu shots via commercials and other advertisements, it’s a wonder that people share a common fear of the dreaded flu.

I am anti-vaccine (a conversation we won’t get into right now), so needless to say, I did not get the flu shot. Nor have I ever gotten it for my son. So when the H1N1 arrived, let’s just say, I was a bit fearful.

Using my Nathan hydration backpack

Well without further ado, I managed to finally get the flu this past week, right in the first couple of days of June. Yup, it was 90 degrees outside and I was smacked with the flu virus. It started on a Saturday, I could feel what I thought were cold symptoms coming on. Sore throat, stuffy head, all things I had experienced before this season.

Admittedly, I’ve had a rough past few months, and lost my path of a good diet and nutrition. With the rise of a previous injury to my foot causing a lack of ability to run, my eating habits had gone south.

Stress from a divorce and child custody battle had caused me some emotional stress and I quickly started learning that I too (like most of my family) have an interest in emotional eating. I quickly packed on 15 pounds in a matter of months (just about 2), and my all around vested interest in good health had seemingly gotten lost.

So as soon as I started noticing symtoms of illness, I took no time to pop a few pills and medicate. I had a big work function approaching in a matter of days, and no time for illness. By Sunday night, I was sicker than I had felt in a long time. I was so bad that when I walked, I was dizzy. My breathing was heavy, my coughing caused an explosion of pain in my head, and the sheer thought of movement was dibilitating.

With a few words of advice from my boss (a raw foodie who is holistic and virtually against the use of drugs), I quickly realized that my approach was all wrong. I remembered a chapter the I had read Mayim Bialik‘s book, Beyond the Sling. She mentioned that the use of medication would only prolong an illness. That the drugs simply masked the symptoms and prevented the rapid healing that the body wanted to offer.

I made the decision in that moment, that I would stop the over-the-counters, and medicated holistically and alternatively through proper dietary choices. After all, ““Let food be thy medicine and medicine be thy food”  “. And with this knowledge, there is truth.Green Lemonade

I started drinking a vegan sports hydration drink made by Vega. I juiced lemons (5 to be exact) and added it to water. I drank this a lot. I remembered when my boss was making a meal with lemons and as she squeezed the lemons in her hands, the juice squirted on her shirt, bleaching the color out of it. She had made the comment, “if the lemon juice could bleach my shirt, imagine how cleansing it is for your insides”. I kept this statement in my mind as I drank my lemon juice, and while it was pretty sour (I added no sweeteners), I know that it was healing.

In addition to the lemon juice, I made a green lemonade which I believe to be super healing I drank 2-3 of these for two days straight.

I used a dietary supplement called Sovereign Silver, a bio-active silver hydrosol. It’s an immune building and support supplement that can be taken in several forms. I purchased the nasal spray for immediate response by my system. (This product was recommended by my boss).

Recommended by my local organic market, I purchased a herbal cold and sinus blaster (store brand). They are drops that you add to water and tastes strongly of mint-very strongly. Some of the ingredients are horseradish root, echinacea, garlic, elderberry, cayenne fruit, licorce herb, and the list goes on. A dropper full of this in a glass of water, twice  day, helped to clear the mucus out. But boy was it a bit of a challange to drink.

I also purchased some elderberry cough drops with Zinc in them.

WheatgrassI recently read on Healthy Bitch Daily that wheatgrass is so magical, that it can virtual heal a hangover, so I thought, “why not?, maybe it will heal the flu too”. Wheatgrass is available in the grass form by the tray or in frozen cubes in your freezer section. I had the cubes, so I thawed out 4-6 of them and drank through 20 in two days. I have to admit, within a hours of consuming both the wheatgrass shots and my magic healing exlixar (the green lemonade), I was feeling major improvements.

Within 24 hours of using the above methods, I felt a huge difference. I ate no solids, simply juiced. It was like magic, I felt 90% better and just in time to throw together the big party for work!

Do you have any natural healing secrets? I would love to hear other experiences with natural healing through foods.

Happy Healing!

Mayim Bialik of ‘The Big Bang Theory’ on her book, work, and vegan lifestyle

Mayim BialikDepending on your age, you might remember her as a young Bette Midler of the 1989 film, “Beaches”. It was during my adolescent years of 1990-1995, that I watched Mayim as the star of the hit show Blossom. And if you are of a younger generation (or just hadn’t seen either of the previously mentioned), you may know her from the CBS sitcom, The Big Bang Theory.

I can remember watching Blossom and admiring her unique sense of style and down-to-earth personality. Who could have known 22 years ago, that I would one day have a chance to speak to Mayim?  The actress has just as unique a style and personality as the character which she portrayed.

In fact, it seems as though Mayim is able to relate to her characters rather well. In her current sitcom, The Big Bang Theory, Bialik plays a neurobiologist. What you might not know, is that Mayim has a PH.D. in Neuroscience. If you think that is coincidental, think again. The character Amy Farrah Fowler was given the role of scientist because of Mayim’s degree.

Mayim appeared on many other shows throughout her career including Seventh Heaven, Bones, Curb Your Enthusiasm, and many more.

Among her many talents, there is one that is most important; Mother. Bialik has a unique style of parenting that many might find hard to understand. She recently wrote a book, Beyond the Sling, a real-life guide to raising confident loving children the attachment parenting way, explaining aspects of Attachment Parenting (AP), which she and her husband have embraced.  Methods include Elimination Communication, Co-sleeping, and baby wearing just to name a few.

The reaction to this book has caused quit the frenzy. People seem to be up in arms over some of the approaches Bialik takes in parenting her two sons, Miles and Frederick.

I read this book cover to cover in a matter of days, and I must say, it all makes sense. ALL of it. I’m willing to bet the critics out there have yet to take the opportunity to read Beyond the Sling. Personally, I learned a great deal from Mayim’s book, and am thankful that she decided to share her own views with the public. It takes great courage to stand up proudly for what you believe, and Mayim has done so with grace.

Having said that, I have profound respect for Bialik as a mother and must admit, I find it shocking that other mothers out there have been so harsh in their judgments. As a mother, we take criticism for every little action we take and have all experienced what this feels like. It is my hope that people will learn from this book rather than critique.

With each word I read, I felt inspired to have more patience and become a better parent all around. So for this book, I am thankful. Oh and did I mention, Bialik is vegan?

Mayim was gracious enough to take the time to conduct an interview with me over the phone. Here is what she had to say:

I’d like to start out by saying that I grew up watching Blossom and absolutely loved that show. How have you managed to stay out of the negative aspects of the Hollywood scene unlike so many other stars that start out at a young age?

In general being a nerd, my parents really emphasized the importance of education.

On Veganism:

In your book, you mention that your mother would not feed you milk from other animals as a young child, but you weren’t raised vegan, is that right?

The Concept of vegan didn’t occur to her, vegan hadn’t reached Manhattan in 1974, but she knew out of primitive instinct not to feed us milk of another animal.

My parents became vegetarian a few years ago. They wanted an easier environment for their grandkids, to be able to eat whatever they had at their house and stuff like that.

When and why did you become vegan?

I had a taste aversion to meat at 19, and there were some foods I had never eaten since I was kosher at the time, like lobster or shellfish of any kind. I have always been an animal lover, and always felt guilty eating meat. I cut out dairy in college, and have never had sinus infections, or been on antibiotics since then. Before, I used to sneeze all the time. I dabbled in dairy a bit, and when my first son was born he was allergic to it from receiving it through my breast milk.  After my second son was born, I was still eating eggs until I read “Eating Animals”, and that was the end of that. I got my husband to read it and he went vegan not long ago. It has been about 4 years since I have been a total hard core vegan.

I don’t want to feel like I want to not do something but am not consistent enough to give something up and I don’t want to have to find out where the line is, I just erase the line altogether. For example, I don’t want to have to wonder if these eggs are free range, I just don’t eat them at all. (Her comment about “erasing the line” is my favorite by far!)

How do you explain veganism to Fred and Miles?

I just tell them that this is the way we eat. It’s what our pediatrician, and Mommy and Daddy believe grows the best bodies and brains for the two of them. I do not want them making comparisons to others and don’t want them to go around saying that we are healthier than others.

Our kids have broad interesting fantastic set of foods that we do eat; we love Asian, Mexican, and Italian foods, we definitely aren’t limited in our selections.

(Mayim told me about a vegan hostess type cupcake known as the “Faux-stress Cupcake” served at Real Food Daily, located in Southern California. After having had check out their website, it is now on my to-do list to check them out! Thanks Mayim!)


I found this book to be so inspiring. What inspired you to write this book?

Thank you. I was not looking to write a book, I just became an accidental voice for attachment parenting. I am not a pediatrician of family therapist. My degree in Neuroscience helped, but most people that practice attachment parenting don’t have a degree in Neuroscience, and participate in AP because it’s what feels right.

In the book you talk about your “family room”, the bedroom that you and your husband share with your two boys. I am curious, how is it decorated?

We have bookcases and baskets for the boy’s clothes. We have never had one piece of baby furniture. The curtains are Japanese fabric-I love Japanese décor. Our marriage contract is on the wall, as is done in the Jewish community, and there is a Japanese wood cut and a painting of mother and baby that my husband’s grandmother painted.

Any kids stuff in there?

Not furniture-wise, but we have all of their books and dress-up clothes in baskets, and the toys are all in the living room. They also each get a drawer of a dresser for all of their “stuff”: key chains, small collectibles, etc.

Will you write another book?

Yes, another one is in the works, I think I still have a lot left to say.

I think you do too. Have you always written, or is this recent?

No, writing comes from my sense of humor and lack of ability to not be honest. I really only wrote in college for all of my papers. I work really well with small blocks of time. My husband will spend hours on a paper and get an A+, I won’t get an A+, and won’t spend hours on anything, but I can get a B and it works fine for me.


You play the role of scientist in the show, but you really are a scientist. How has your degree in science helped you to relate to the role of Amy?

They made her a neurobiologist because I am a neuroscientist, I mainly use my own ideas for the character but also drew from a skit from SNL called “Good Morning Springfield”, showing three junior high students and featuring a really awkward girl played by Maya Rudolf

Do you watch the show?

Do you mean “Big Bang Theory”? It sounds like you mean SNL!

Yes, the Big Bang Theory.

No, I don’t like to watch myself.

What were you really thinking when you were caught on “What Not to Wear”?

I was thinking I couldn’t believe I had a whole week of shopping in front of me.

Did you enjoy it?

Yes, but I’m still not sure that I know how to throw an outfit together.

What advice do you have for couples that are separated, and just one parent is invested in attachment parenting or a vegan lifestyle?

There is nothing about attachment parenting that says anything about being divorced or single. We all have the idea of the ideal parent, and none of us get there. We all do what we can to make changes in our life.

I know people that practice AP and have their kids in school or day care or are single parents.

There are not really any rules about attachment parenting in that sense.

If you could give one piece of advice to parents, what would it be?

Listen to yourself, you are your child’s expert not anyone else

What is the most important lesson you want your children to learn?

I’m not perfect, no one’s perfect. My actions remind them of that all the time.

I felt so inspired by so many things Bialik had to say and appreciate the sharing of her own personal lifestyle. I highly recommend reading, Beyond the Sling, for all parents of children both young and old.

The Big Bang Theory airs on Thursday nights on CBS at 8 Eastern time.

For more about Mayim, check out her website

View Beyond the Sling, a real-life guide to raising confident loving children the attachment parenting way.

Photo credit- Denise Herrick Borchert

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