I am so glad to have colleague Genevieve Gil, author of the blog Pura Vida. Sometimes. on my Plant Chat today! Genevieve is a high-functioning creative with a knack for business. She’s a B2B brand marketer and business development professional, spending working hours in global supply management, but she pulls from experience in integrative health, tech and web, non-profit, and journalism. Genevieve grew up on ranch property on a dirt road in a small town that straddles the US / Mexico border – working and dallying on both sides of the line. As a working mother and wife with a full-time job, she is challenged to strike balance between family joys and responsibilities, career goals, intellectual and spiritual development, and maybe carving out time for a nap. Continue reading to get inspired by Genevieve’s work and learn about her wellness philosophy!
What is the inspiration behind your blog, Pura Vida. Sometimes.?
I’ve been in the room with health gurus, thought leaders, and world leaders – I’ve really had amazing experiences – and my friends are usually pretty interested to hear about these things, to learn what I’ve learned, and maybe make good choices as a result. So I thought others might be interested, and I set out to tell stories the exact same way I’d tell a friend and hopefully impart some useful information with humor and sincerity. On a personal level, my inspiration was to really dive into content and online media and become a better marketer, exercising my writing muscles and use my voice as a real person (rather than as a brand professional), and really begin to create – there’s something so gratifying in building something that’s all your own.
How does your blog encourage others to live a healthful lifestyle?
In nearly eight years of working on the business end of integrative health, I participated in and enthusiastically absorbed some of the most amazing lectures, meetings, and conversations over dinner with brilliant people in the space. I learned what I should be eating, how I should be moving, how to create a clean lifestyle, but I’m not perfect. I’m pretty darn healthy, but if you wave dark chocolate mousse in front of me, forget about it. So I’ve learned to be forgiving of myself and understanding with others, I strive to keep learning, and every day is a discovery in being healthy. On Pura Vida. Sometimes., I share some of the really invaluable things I’ve learned, encourage my readers in their journey and provide tools when I can, and also am completely honest about the fact that nobody’s perfect, and you just keep trying. Information, honesty, and forgiveness are all very empowering.
What is your nutrition and wellness philosophy?
There are only two things all health professionals agree on: eat a lot of vegetables, eat as little sugar as possible. At every meal, I strive for at least half a plate of veggies and I aim to do my body, my community, and the planet a favor with foods that are well raised, grown, and sourced. I also have a gluten allergy that helps with the carb restriction, but because of it, whenever I eat in restaurants, I often have no choice but the salad. I love my veggies in soups, stewy dishes, and veggie-centric entrees – everything but salad, if it’s up to me or if I’m cooking. Central Mexican and Indian cuisine do this particularly well.
In wellness, I go for balance. If you can follow the 80/20 rule, you’ll be in good shape. If you’re exemplary 100% of the time, that last 20% may make you extra anxious or crazy. Just do the best you can every day and if you fail, just keep trying, learning, and growing.
What made you want to change careers from integrative medicine to a lifestyle blogger?
I am in marketing and business development, and worked at the University of Arizona Center for Integrative Medicine (AzCIM), but the wild winds of change told me it was time for a move. That said, I loved the mission at AzCIM, I learned so much, and our practitioners were amazing, so when I left that industry, I really missed it. I felt there was more I could contribute to a non-practitioner audience in a broader space.
What are five favorite plant-based foods that you can’t live without?
Coconuts – I use the oil in everything, including in body care, the meat with a little chile, flakes in my yogurt, manna on my toast, flour in gluten-free recipes – I can’t get enough.
Legumes – a Latin American staple, a great source of protein, and a hearty substitute for meat.
Blueberries – sweet like candy with the flavor of the deep forest.
Nori – it makes a good gluten free wrap, a salty snack by itself that even my daughter and husband love, good protein and lots of minerals.
Fresh herbs (mint, basil, dill, parsley) –The best way to give flavor and life to foods and even water, without adding fat, sugar, salt and other things you probably don’t need.
Chiles en nogada, or chiles in walnut sauce, is a festively-colored central Mexican dish generally enjoyed around the Christmas holiday. It’s warming, savory, and filling, and this vegetarian adaptation that skips the batter-fry does not fall short. I made it for a small holiday potluck at Dr. Weil’s house once, and he asked me afterwards for the recipe – a personal victory for me given his elevated palate and high health standards. The aromatic spices will fill your house, and the color, texture, richness, and contrasting tang will have you hooked.
Ingredients
Scale
6 large poblano chiles, roasted and peeled. Note: when I made these for the potluck, after roasting and peeling, I found the chiles to be too spicy, and used one large can of whole roasted green chiles (rinsed and drained) for more predictable heat.
Stuffing:
1 tablespoon extra virgin olive oil
¼ large onion, diced
1 apple, cored, peeled, seeded and coarsely chopped
2 tablespoons of raisins, softened in warm water
2 tablespoons unsalted almonds, chopped
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon of smoked paprika (optional)
Pinch of nutmeg
Salt and pepper to taste
6–8 ounces firm or extra firm organic tofu, crumbled
3 cloves of garlic
Sauce:
¾ cup of almond milk
½ teaspoon Grade B maple syrup
½ cup finely chopped walnuts
Garnish:
1 pomegranate, seeds separated (cranberries will do, off-season or in a pinch)
Instructions
Heat the oil over medium heat in a large pan. Add the onion, apple, raisins, almonds, cinnamon, nutmeg, cumin, smoked paprika, nutmeg,] a pinch of salt and pepper, and sauté until onion is translucent. Add tofu and garlic, and cook a few minutes longer. Stuff the chiles with equal portions of the mix.
Blend the almond milk, walnuts, and maple syrup. Pour nogada sauce over chiles, and sprinkle with pomegranate seeds right before serving.
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