Peace & Plenty

Raw Food in No Man's Land

2009-10-28T08:50:00.000-06:00

Being a raw foodist can be a lot easier depending on where you live. While yes, you can theoretically survive on raw food in most any location, there are places in the US/world that are not conducive to the raw lifestyle; one of which is Western Nebraska. Lucky me, this is where I am currently living.

It's interesting finding your raw food mojo when you don't have access to the ingredients that make raw food fabulous: bulk flax seeds, buckwheat, fresh kale, medjool dates, raw cacao powder, raw cashews... the list goes on and on. While I could access these things a few hours away in the nearest big city, our schedule rarely allows us out there. Thus we are limited to only that which our local grocery store has to offer, and some days that just doesn't cut the mustard. And I will openly admit that I've been less enthusiastic about kitchen preparation due to our very very microscopically small kitchen (it's the size of some master bedroom closets, if you want to know the truth). I feel very blessed and fully on-purpose with regard to why we're here, but the facts are the facts... raw food isn't easy to do right now.

It's been a year since my last post here, and over the course of that year we made two moves with our family, the last of which lead us here to No Man's Land (also known as Sidney, but I think No Man's Land is more appropriate). While I've maintained a raw diet occasionally, I have most definitely been off the wagon. But finally after 9 months of being here in a most decidedly not-raw-friendly location, I've found a couple of people interested in joining me for a Raw Potluck. This calls for cartwheels! There's nothing like finding a few like-minded souls (or even quasi-like-minded) to invigorate your interest and passion for an old flame like raw foods.

It may be that I don't return to raw food full-time until we move again next summer, but in the meantime the vegan journey is always worth sharing. I'll share my goodies with you as they trickle in, and soon I'll be reviewing a couple of new cookbooks that I think you might just love.

Tread lightly on your journey,

M

Posting Again... What?

2008-10-29T08:39:00.003-06:00

Gosh, you guys. I really had no idea that anyone was still reading this blog. I actually write regularly on other blogs, but this one I had left up more as a resource for people who wanted to go back and find recipes, etc... And yet, here I am posting again. And people are still reading. Go figure!

Our family has an on-again/off-again love affair with raw foods. I bought three or four new raw food cookbooks (if you can call them that), and wouldn't you know it... but I was on fire to get back into my favorite creative food preparation!

I'm glad to see I still have a few stragglers out there who check this blog. I'll try and update again soon.

m.e.g.

Haven't Posted in Ages!

2008-10-28T23:24:00.001-06:00

Just thought I'd drop you a little message and let you know that my hubby went 100% raw for about 4 weeks and lost over 20 pounds. Isn't that incredible? It was a fantastic catalyst for him, as he'd been wanting to jump-start a bit of weight loss (not that he was incredibly overweight, by any means, but just wanted to lose a few pounds and get back into shape). He's now on a roll and is in the best shape of his life!

Winter is soon approaching and I'm leaning a bit more toward cooked vegan foods, as opposed to strictly raw. The snow really gets to me- it always has. I start craving soup and hot tea!

m.e.g

Freebie & Raw Pizza Recipe

2007-07-18T08:02:00.001-06:00

You can obtain your free copy of the August 2006 issue of Get Fresh magazine online by clicking here. It's a year old, but the information is just as timely as ever. I think you'll enjoy it.

I wanted to share with you Karen Knowler's raw pizza recipe:

Karen Knowler's Raw Pizza
AKA "Cascading Waterfall of Deliciousness"

Base

400g sprouted buckwheat (About 2 cups)
2 medium fresh tomatoes
½ a medium sized onion
6-8 sundried tomato halves (ideally pre-soaked)
About 10 leaves of fresh basil
Liberal shaking of Italian dried herbs mix
1 clove garlic
⅓ cup of olive oil

Place all ingredients in a food processor and process until a thick dough consistency is achieved. If the mixture feels quite dry, add more fresh tomato.
Pour into a large mixing bowl in order to finish mixing by hand and feel the texture of the mixture. Make sure all ingredients have been blended together well. If not, return to processor and repeat the process until satisfied.
Spread the mixture bit by bit onto a paraflexx sheet and gradually shape into a circle or square shape according to your preference. Use the palm of your hand to press the mixture out to the desired shape and size and thickness. A good thickness is approximately 3-4mm high.
Dehydrate at 95 - 110°F for approx. 4 hours (until top is nearly dry), then flip over and dehydrate again until other side is dried to desired degree. (Some prefer the base to be hard and crispy, but I prefer it to be semi-dry so that it is easy to cut and eat - a bit more bread-like).

'Cheese'

2 cups of raw macadamia nuts
2 cups of cashew nuts
Juice of 1-2 lemons (depending on sweetness and amount of juice)
1 clove of garlic

Blend all ingredients thoroughly using either food processor or hand blender.

Tomato Sauce

4-6 tomatoes
10 sundried tomato halves
1 clove garlic
Half a red bell pepper, chopped
1 teaspoon fresh ginger, chopped
Handful of fresh basil leaves

Blend all ingredients thoroughly using food processor, hand blender or vita-mix.

Toppings

Choose from:

Fresh tomato slices
Fresh bell pepper slices (red, orange, yellow)
Fresh onion rings
Black olive halves
Basil leaves, finely chopped
Italian seasoning (dried herbs)
Chopped pineapple
Broccoli florets, halved and marinated
Mushrooms - either fresh, marinated in olive oil, garlic and lemon juice, or dehydrated after being marinated
Anything else that appeals!

How to make the pizza:

1. Spread the 'cheese' evenly over the top of the pizza base. Any left over 'cheese' can be spread on crackers, or crumbled into a salad. Alternatively you can mould it and shape it anyway you wish. One suggestion is to cut it into small cubes and spear top create the traditional cheese and pineapple party food.

2. Spoon the tomato sauce on top of the cheese topping and spread evenly until there is a good covering.

3. Top your pizza with your chosen ingredients. I usually begin with the tomato, then the onion rings, then bell pepper, then olives, then mushrooms, then fresh basil and finally sprinkle the whole pizza with the Italian seasoning. Occasionally I add pineapple or broccoli florets.

4. Serve either fresh as is, or put the whole pizza back in the dehydrator for a while until warmed through. Either way it is delicious!

5. Serve with a large green salad and extra tomatoes and onion rings.

The Raw Spirit Festival

2007-07-17T18:52:00.000-06:00

Just wanted to remind you all that The Raw Spirit Festival is going to be bigger and better this year than ever before! I am going to be there this year, partly as a volunteer and partly as a participant (woo hoo!!!). It's going to be a wonderful event! Read more about it here. It will be hosted October 12-14th in Sedona, Arizona. If you are remotely within distance to attend I know you'll be thrilled with the energy and vibration of these incredible people, not to mention the gorgeous location! Some of my favorite raw foodists will be there, like David Wolfe, Victoria Boutenko and Karen Knowler (The Raw Food Coach). Also Dr. Bernard Beckwith from the film "The Secret". Lots of amazing energy, to be sure! Early bird prices end August 1st.

-M

Excellent Raw Website

2007-07-11T20:00:00.000-06:00

I just ran across this website and the recipes look amazing! I hope you are as inspired as I am. Don't these meals look yummy?

Rawganique

Embrace Life!
-M

Chocolate Coconut Fudge

2007-07-10T23:48:00.000-06:00

I found this yummy recipe while cruising the internet and thought I'd share it with you. Looks tasty! I'm a big cheater and I'm sharing the recipe before I've actually made it, so if you make it before I do let me know what you think. It got 5 star reviews online, so I feel pretty good about posting it. I am attending a wilderness youth trek this week (I'm not one of the youth, just in case you were wondering *grin*), and I'm sure by the time I get home from the painfully hot trek a cold chocolate treat would hit the spot :o)

-M

Chocolate Coconut Fudge

Ingredients

3 cups raw walnuts, can use dry or walnuts that have been soaked overnight
2 cups shredded coconut
½ cup carob powder or raw cacao powder (I prefer cacao)
½ cup agave nectar, or to taste
¼ cup coconut oil/butter, or to taste (for creamy consistency)
¼ cup coconut water, for consistency, if desired

Preparation

In a large bowl, mix shredded coconut and carob poder.
In a food processor, grind walnuts until they are creamy.
Add walnuts, agave and coconut oil to the coconut/carob mixture and mix well.
Place mixture in flat, glass dish and cover. Place in freezer for at least an hour before serving.
To serve, cut out small brownie-sized pieces and eat right away.
Store in freezer.

Be Creative

2007-07-10T13:36:00.000-06:00

I love to create! Sometimes at night I'm so busy with creative ideas I can hardly sleep, and I'm excited to hurry and wake up so that I can get started on my endless list of projects. I'm not talking about a to-do list, but rather an outline of ways that my creative juices are going to flow into my life. Do you do this, too?

Whether it's a new recipe, a new book idea, or just something fun that I want to do with the kids, creating really adds zest to my life. My friend Apryl teaches about Creating Consciously, and I love her use of the word *create*. Whether we know it or not, we're all creating! And we can either do it accidentally, or intentionally.

As a raw foodist, I've discovered just how powerful intention can be. Of course, I could have discovered this without raw foods, but it just so happened that raw foods came into my life first, and thus defined my understanding of conscious creation.

The raw food journey, specifically, can be as easy or as difficult as you create it to be. Common miscreations are:

Raw foods are too expensive...
Do you want to create the experience that way, or could you instead create the opportunity to find ways to be raw while honoring your limited budget?

Raw foods take too long to prepare...
Surely some recipes are labor intensive, but must you choose those recipes? Or could you choose a less-complicated approach? I, for one, prefer the simpler recipes.

Raw foods are too exotic...
Again, it all depends on what you make. The raw diet can be as exotic, as classic, as boring, or as innovative as you want it to be. It's up to you. Create what you want to experience.

Raw foods don't taste good...
Maybe you need to come over and have me un-cook for you! *wink* If what you've tried doesn't taste great, keep trying. Don't give up! It could be that the recipe just doesn't suit you, or that you need to learn more about the preparation methods. The more you understand the process, the more creative you can be in the kitchen.

A challenge for you today: Be Creative!

-M

Luscious Cheesecake- The Recipe!

2007-07-03T18:34:00.000-06:00

I apologize to all of you who have been begging for this recipe. Not only has life been insanely busy lately, but I misplaced the magazine that had the recipe and finally found it today. Here is the long awaited recipe....

Luscious Cheesecake
(recipe from eLivingHealth.com, reprinted in Purely Delicious magazine)

Crust:
1 c. finely ground almonds
1 c. finely ground pecans
1/3 c. fresh pitted dates
1 T. coconut butter or oil
1/2 tsp sea salt

Filling:
1 c. cashews
1 c. macadamia nuts
juice of 1 large lemon (I recommend using at least 2 lemons, and maybe 3. It needed more than one!)
1/2 c. water or fresh coconut water
1/4 c. agave nectar
2 Tbsp coconut oil
3 Tbsp coconut cream (AKA coconut butter)

Crust preparation:
Combine all crust ingredients in a food processor and run until mixture binds together when pinched. Pat firmly into the bottom of spring form pan. I used two tiny spring form pans (the smallest ones you can buy, I think). I had lots of crust mixture leftover, but I used up all the filling. You can always save the extra crust mixture for another dessert or just make more filling :o)

Filling preparation:
Combine all ingredients in a high powered blender and process until smooth. (This is the key! You will need to process using the tamper stick that comes with your Vita Mix and keep blending until it's quite warm in order to get it smooth enough to seem like real cheesecake). Pour over crust and place in freezer for 2 hours (at least). Remove from pan and serve partly frozen with berry sauce. If the cheesecake sits out at room temperature too long it will not keep its shape, so be sure to keep it well chilled unless you are serving it.

Marie's Berry Sauce:
Blend fresh or frozen strawberries with a tiny bit of agave nectar until smooth. Pour over cheesecake when ready to serve and top with fresh blueberries. Yummo!

I am sorry it took so long, but I promise this recipe will be worth the wait!

M

Don't Drink Soda

2007-06-16T10:12:00.000-06:00

Just one more reminder of how dangerous carbonated beverages can be...
Caution: Some Soft Drinks May Seriously Harm Your Health
Experts Link Additive To Cell Damage

What I find most interesting is that this is just one of many research studies that has scientifically proven the danger of soft drinks. Why does our nation still drink them?

-M

Raw Cheesecake & Avo Curry Soup

2007-06-12T21:01:00.000-06:00

A good friend of mine offered me some expert assistance with a bit of computer work I needed to do, and in exchange I brought over two raw treats to share with her. I made a fabulous raw cheesecake that would fool any cheesecake lover. I had already sliced the cheesecake before I took the photo, so if it looks like it's split in half you'll know why. I shared some with my mother in law this evening and she loved it, as well! I made it using the recipe from Purely Delicious magazine. The other recipe I made (also from Purely Delicious) was Creamy Avo Curry Soup. As I've said in the past, I prefer soup with chunks, so this soup needed some additions to be truly wonderful. The flavor was terrific, but the avocado/nut milk mixture became quite frothy and foamy (reminiscent of the pea soup recipe I tried a few months ago). I decided that it needed a few heaping scoops of fresh pico de gallo and maybe a bit of water to thin it out. Over all, though, it was fun to try out some new recipes and the results were quite tasty!

-M

Raw Website To Check Out

2007-06-11T13:58:00.000-06:00

Someone on one of my raw food e-lists sent this link and I was quite amazed at this man's transformation. I thought you might enjoy seeing it (and there are lots of yummy recipes, too!).

Click here.

Island Soap Way

2007-06-08T16:35:00.000-06:00

I wanted to take a moment and toot the horn of my soul sister, Jonna, who was my inspiration for going raw. Her husband's battle with brain cancer was the wake-up call that inspired their family to delve into the healing benefits of living foods. It was their raw food adventure that got the ball rolling for me two years ago, and I am so grateful for their insight and wisdom that brought me to this path.

Jonna has a natural soap business that I'd love for you to check out. It's called Island Soap Way. If you've never tried natural, handmade soaps you're in for a treat! I've been a soapmaker for over 9 years, so I feel qualified to recommend her wonderful products. And no, I'm not a paid spokesman *grin*.

Brain cancer threw their family for a loop (her husband is no longer able to work), and this business has provided her a way to still be available to her six children, while being able to produce income for their family. I love to support small businesses (especially those owned by women) as often as possible. If you are interested in natural, mostly organic soaps (using amazing healing ingredients) please check out her website. My favorite of her soaps is "Beauty Skin Deep", which is technically for acne (which I don't have) but I love the smell of patchouli so I absolutely crave it!

-M

Favorite Flax Cereal

2007-06-08T10:59:00.000-06:00

This message is for Marilyn who requested this recipe after having been served it by a mutual friend. Enjoy!

Flax Cereal

1/4 c. each raw flax seeds, sunflower seeds, sesame seeds, pumpkin seeds, almonds, walnuts, etc...
1/4 c. unsweetened coconut
1/4 c. raisins, dates, cranberries, dried cherries (whatever you prefer)
3-4 Tbsp date sugar, brown sugar or honey

For cereal in the morning combine ingredients in bowl and pour water over the top to just barely cover the mixture. Cover the bowl overnight. In the morning the cereal will be thick and ready to eat. Drain off any excess water and add additional Sucanat or honey to sweeten if desired.

Disclaimer: The flax becomes slippery after you soak it. This is a very good thing!

"Mock Chicken" Salad- Recipe

2007-06-06T09:18:00.000-06:00

Last night I decided to try out one of the recipes from Purely Delicious, and YUM! I made the "Mock Chicken" Salad and I was absolutely thrilled with the results. It was quick and easy and really tasted amazing! I am including the recipe below with my changes in parenthesis.

Cashew or "Mock Chicken" Salad

1/4 c. sunflower seeds
1 c. cashews
1 c. pecans
1 cucumber, peeled/seeded/cut into chunks
2 green onions, cut into smaller pieces
1 celery stick, cut into smaller chunks
Juice of 1/2 lemon
1 tsp dried dill
1/2 tsp sea salt
1/4 tsp curry powder
1/2 apple
(1 avocado)

Here's how I made it: Put the nuts, seeds, seasonings and lemon juice in food processor. Pulse for a few seconds until the pieces are smaller. Add remaining ingredients, including avocado (which was my addition and it was AMAZING!!!). Pulse for a few more seconds until mixture is in smaller bits, but not smooth. Spoon into red peppers or serve in a romaine wrap. You will love it!

Note: This keeps well overnight and is just as good the second day!

-M

Milk: It Does a Body Bad

2007-06-03T08:22:00.000-06:00

I loved seeing this little video about why milk is not the drink that "does our bodies good". If you're still sitting on the fence about whether to drink milk, this video might give you food for thought.

Enjoy!

-M

An Evening With Angela Stokes

2007-05-31T13:01:00.000-06:00

My good friend Bryce just spent an evening with Angela Stokes at a rawluck in North Carolina. (Angela is on the left, Bryce is on the right). You can just imagine me turning green with juice-envy, huh? *wink* She said the most amazing things that she noticed were how clear Angela seemed to be in speaking and thought, and that the whites of her eyes were as white as snow- whiter than she had ever seen on any other human being (even babies!). What a cool observation! I asked Bryce if she minded me posting this photo of her with Angela, and she agreed (she knows I'm really just living vicariously through her). Next month her group is hosting Matt Monarch. What a blast! If only I lived closer....

-M

Backtracking

2007-05-31T12:38:00.000-06:00

Instead of Day Two on the juice feast, I'm backtracking a bit. After thinking it through, I realized that I really don't want to have to interrupt my feast for a week when I go to camp, so I feel like the best route is to start after I get back (which means I'll start around July 1st). This gives me another chance to eat at Omar's Living Cuisine (yummo!) before I dive in. I know for some die-hards camp would be a mere blip on the radar, but I'll be up to my eyeballs in hikes, arts/crafts and camp songs with a bunch of teenage girls. Not to mention that there will be no electricity to make the juicing process quick and easy. I just don't foresee having the time to hand squeeze juices! As it is, I'm just focusing on ways to keep my raw diet smooth and uncomplicated at camp so that I don't stir up any chaos amongst the girls. It's amazing the way teenage girls zero in on anything "out of the ordinary". Quite often they will notice I'm eating carrots while everyone else is eating hot dogs and they'll make a scene. So it's quite an effort to be subtle and-dare I say-inconspicuous so that I don't have to do a lot of explaining. I can only imagine the explaining I would have to do if I were drinking only juice! My newest resource is to say, "Oh, I already ate!" so that I can avoid eating in front of them altogether. They are awesome girls and I adore them, but they sure watch me like a hawk!

In the meantime I am focusing on making my diet very clean and simple (with the exception of whatever I eat when I go to Omar's.... I'll totally splurge for that!). I'm doing lots of smoothies, basic salads, nothing really major. I always feel so much better when I eat simple foods.

-M

Day One: Juice Feasting

2007-05-30T08:42:00.000-06:00

Here is a photo of my lovely green juice. This is a combination of organic kale, organic celery and two organic apples. A full blender made only one quart of juice after squeezing it through a nut milk bag. It's kind of disappointing to see how little it makes! I stirred in a tablespoon full of hemp oil from Living Harvest- it's raw, organic, cold pressed, kosher, you name it! I was expecting the flavor to punch me in the face, but it's surprisingly mild and fairly easy to drink. My stomach is churning a little bit, but I think I'll be ok. I'm "chewing" every bite like a good girl. :o) In addition to the juice, I opted for a teaspoon of bee pollen this morning. Yum!

I just realized how funny it is that I started my juice feast on a Wednesday. I never start anything on a Wednesday! I'm a "Monday Girl"- meaning that I always start some new diet or routine on Mondays. I guess I'm really breaking with tradition!

I'm a bit concerned about how I'll continue juicing when I have to attend "Girl's Camp" in a few weeks (it's a youth camp for the teenage girls of our church and I have to be there as a leader). I am not entirely sure I can take my VitaMix or any other electric devices, so I will need to put my thinking cap on and see what I can figure out. If worse comes to worse I may have to take a leave of absence from my juicing for 4 days and just stick to watery fruits and veggies (like celery and watermelon). I'll keep you posted!

-M

Camping in the Raw

2007-05-22T11:08:00.001-06:00

As I typed the title for this post it made me think of a bunch of naked campers. How funny!

We are heading out on the road Thursday morning for a fabulous camping trip near the border of South Dakota. I'm so excited to spend a few nights in the outdoors with my family! Victoria Boutenko swears by the health benefits of sleeping out in the open air, and I am thrilled to finally break free from this long winter and enjoy the outdoors.

I got a phone call yesterday from my mom, who will also be camping with us. She wasn't sure what to feed us, and wondered what she should bring to accommodate our raw-foodness. I assured her that we would take care of all the details. I feel it's only fair if we're going to be picky, that we bring our own foods and not impose on everyone else. This really helps others to accept our diet changes. Making it easy on others allows them to enjoy being with us rather than dread having to accommodate us.

I plan on taking lots of pictures to share with you, but here is a list of what I'm packing to eat. I'm also including what I'm bringing for our non-raw family members, so that you can get an idea of how to incorporate both methods of eating- even in an outdoor environment.

Family Camp-Out Food

Make ahead:
raw sour cream
raw salsa
Ama-Ama Bars

Fruits:
watermelon, cantaloupe, bananas, oranges, apples, blueberries, strawberries, lemons, grapes

Veggies:
carrots, zucchini, tomatoes, cauliflower, broccoli, red onions, red peppers, romaine, avocados, celery, spinach, jicama, green onions, serrano pepper

Sprouts:
sunflower & alfalfa

Other:
Ama-Ama, walnuts, cashews, basil, apple cider vinegar, raw almond butter, garlic, ginger, Bragg’s, onion powder, sea salt, raw basil pesto

For the non-raw crew: Tuna, Vegenaise, Spike seasoning, peanut butter, canned beans, chili powder/Mexican spices
Non-raw meals: Tuna/romaine wraps, veggie chili

Raw Meals:
Waldorf Salad, Zucchini Pasta w/Pesto, Cauliflower/Avocado salad, Ama-Ama Bars, Sunflower Basil Salad, Sprout & Veggie Wraps, Mexi-Wraps, celery w/almond butter & sprouts

Accessories:
cutting board
2 knives (1 large, 1 small)
peeler
Saladacco (to spiralize zucchini)
Mixing bowls, serving bowls
plastic spoons, forks
-----------------------

As you can see from the list I'm not planning a whole lot of non-raw meals. My reasons are two-fold. First, I know my other family members (parents and siblings) will be bringing plenty of regular food that my husband and younger sons will want to eat. Second, I also know that my non-raw family members will gladly eat most of the raw dishes I'm making. I won't need to do a whole lot to accommodate them. I felt it would be best to bring something for them, just in case they don't want what the others are making, but overall they'll be eating a lot of the same stuff that I'm eating.

Though at first raw camping may sound tedious, just think about the time it saves not having to wait on the fire to cook your food!

I probably won't be posting again until I get back, but I promise to have some fun photos of raw camping to share with you, along with any anecdotes that my be worth repeating. Until then....

-M

Planning Ahead to Avoid Starvation

2007-05-21T08:57:00.001-06:00

Once upon a time our family used to congregate around the dinner table with a regular (albeit vegetarian/vegan) meal and we all ate pretty much the same thing. These days our meals have become something of a hodge-podge, especially this week as I'm trying to accommodate my newly-raw son, my semi-raw husband and second son, and my absolutely anti-raw youngest child. Planning to incorporate juice feasting along with this motley crew is about more than I can do!

My solution?

Today I am finally sitting down to do something that I know will help- planning a menu, complete with shopping list and recipes. You could dig through my house and find menus for every kind of mood imaginable, with such attention to detail that really I ought to just frame them and hang them on the wall. They're almost too pretty to use. *grin* No really, though, I am a listmaker, and what better list for a raw foodist listmaker to create than a gorgeous menu, complete with the shopping needs and references to where the recipes are located in my house (i.e. which cookbook). Sounds complicated I know, but this is just something that I do. I've been so busy as of late that I've neglected to sit down and do it, even though I know that I can produce a state of relaxation and/or inner tranquility equal to meditation through my thoughtful mental journey through the pages of my cookbooks. Am I just about the goofiest thing in the world or what?

The reason I know that menu planning will help my current dilemma is that complicated family eating patterns require forethought. I am not going to force my husband and children to adopt my eating habits, so I need to continue to provide them with foods that are nourishing, but also appealing to them. Meanwhile, I want to make sure I'm getting the nutrition I need, and providing raw meals to my eldest son who is a bit picky when it comes to raw "stuff" (though I'm hoping this will change as his taste buds adjust). For now I have to be pretty darn creative to meet everyone's needs. I know, I know. I could just tell them to make their own foods, but that's just not the kind of mom that I am. Feeding my family brings me so much joy, and I can't think of anything I'd rather do than contemplate over their meals and spend time in the kitchen preparing them.

Our kitchen is the heart of our house. I don't say our "home", because our home is really wherever we are as a family. But our "house" has a heartbeat, and it's in our kitchen. The time we spend there together preparing our meals, doing dishes together, making art projects, and doing science experiments is time I wouldn't trade for anything in the world. So when I dedicate a few hours to making our meals special, and preparing them together with my kids, I feel it's time well spent.

Families create a lot of memories where food is involved. I can see how it would be easy as a raw foodist to completely detach from the "warm fuzzies" regarding food and family mealtime, but when it boils right down to it- we're still pretty traditional when it comes to the dinner table. My kids love to sit down together and eat, and they really don't care what it is we're eating as long as we're doing it together. They like it when we light candles and eat only by candlelight. They get excited when I make the food pretty and give it funny names. Like "Bat Poop Cookies", which were really just oatmeal no-bake cookies, but when they were toddlers they didn't think those cookies looked very yummy. So I made up a goofy name on the spot, and it stuck. Now we make raw "bat poop cookies", which sounds even worse!

I'm not sure where I'm going with this train of thought today. I've just been thinking about the transitioning we've done as a family this past couple of years. I am realizing how much has changed, and how much has stayed the same. Every family is different, and we'll all come to our own conclusions about how best to feed ourselves and others. But for us, food is still a pretty major bonding experience. We've let go of attachments to what kinds of food we bond over, which has been a wonderful, freeing experience. But discovering that you can create kitchen memories over just about anything, even science experiments, gives me a warm fuzzy feeling all over.

At our house, the kitchen is the place to hang-out. Whether raw, partly raw, or non-raw, we know that the kitchen is where our best conversations take place. It's where we make our biggest messes, and create some of our most wonderful inventions. I love that.

-M

Donut Holes Recipe Video

2007-05-20T17:09:00.001-06:00

I love Ani Phyo's recipes because they are short and sweet, and when I saw this one I knew I had to share it with you all. Seeing her cute little videos remind that I really want to film some short un-cooking shows to share with you. I'm creating some time in my schedule to work on this as my next big project (besides THE book). Stay tuned!

-M

Ice Cream For Dinner

2007-05-18T20:24:00.001-06:00

Tonight I made my children raw banana splits for dinner. It was a delightful meal, with plenty of "yummy noises". Who would have thought that I would ever detach myself from the five course mainstream meals I used to make, and be able offer my children a wildly colorful and tasty dessert for dinner without any feelings of guilt? They've eaten healthy all day, including vast amounts of greens for both breakfast and lunch, so I figured they were overdue for something exciting. My oldest son (nearly 13 yrs old) has been 100% raw all day, and I felt it was only appropriate to end the day on a celebratory note.

There were no complaints, and everyone licked their bowls clean. My only regret is that I forgot to take a picture for all of you, but I'll try to remember to take one and post it next time I make it. The recipe is one that I invented today, and (sorry to be a tease) but I'm saving it for my book. I did post just the ice cream recipe in one of my e-zine articles that subscribers will have access to in the coming weeks (I think it's message 10). So depending on where you are in receiving the newsletter you should probably see the recipe show up in the next couple of weeks. It's hard to spread myself between a blog, a newsletter, and a book, but hopefully you'll all be patient with me as I figure out how to make all of these resources valuable to you (even if I have to diversify a bit).

The recipe that you'll find in the cookbook will have my clever (if I do say so myself) "Raw Chocolate Fudge Magic Shell" and "Strawberry Sauce" included :o) Can we all say, YUMMY? My kids were on the verge of cartwheels!

-M

Disconnect, Reconnect

2007-05-17T22:09:00.000-06:00

With all of this talk recently of moving far away, I've noticed myself disconnecting from my surroundings. I didn't even realize it at first. All of a sudden my neighborhood and regular routine seemed tedious and unrelated to my life. What a strange sensation! Then, almost as immediately as it began, the decision to move seemed wrong. Deciding to stay allowed me to open my heart to my life again. I felt myself reconnecting, slowly at first, and then like a tidal wave the comfortable familiarity of my life settled back into my psyche. Everything felt O.K.

Today was a good day. I was happy to be in my beautiful house, on my happy little street, in my peaceful little town. The world seems right-side-up again, and I'm so thankful.

-M

Raw Spirit Festival

2007-05-17T15:01:00.000-06:00

If you are in proximity of being able to visit Sedona, Arizona, you might want to consider attending the Raw Spirit Festival. This event attracts raw foodies from across the globe, and offers a connection with raw goods and services, as well as amazing teachers and cuisine! Mark your calendars for October 12-14th 2007 and plan to absorb some amazing energy, while enjoying the sunshine and energy vortexes of gorgeous Sedona. Attending this event is far less expensive than most raw retreats (except for our fabulous retreat in Utah coming up soon!!!) and would provide an abundance of resources, support, and ideas for raw foodists of all sorts. Click here to register to attend!

-M

Yoga, I'm Here!

2007-05-16T23:29:00.000-06:00

You've probably heard me mention a time or two that one of these days I'm going to be a yoga instructor. It's one of those lofty goals like, "someday I'm going to publish a book," or "someday I'm going to climb Mt. Everest". Nevertheless, it's one of my goals. And I can finally say that I'm moving in the right direction. I've started daily yoga practice!

The closest thing to yoga that I've done consistently at any point in time was Pilates. Years ago I began attending classes, and was both enamored by the practice and embarrassed by my lack of coordination. Practice-at-home DVD's had nothing on the real thing! I still remember looking around my small class and wondering if anyone else was faking it. Surely there were others who were struggling to hold the pose, fighting the burning in their thighs, and wobbling miserably. Surely someone else was suffering in that "no pain, no gain" kind-of-way. Maybe or maybe not. I never could tell.

Ironically, just as I began to develop confidence in my abilities, I experienced a significant setback in my practice (for no apparent reason). One day I went to class and felt good about my flexibility, and the next day I couldn't do even a few of the basic stretches. My instructor promised that it was a normal hurdle, and that I'd be back in sync in no time. I didn't stick around long enough to find out. We moved away a few months later, and I never got around to finding another class to hone my practice. It's always bothered me that I left things on a sour note.

I'm hoping my yoga experience will redeem me, at least in terms of finding out that even inflexible people can be flexible where yoga is concerned. :o)

If you'd like to add some yoga to your journey to better health, you might try Yoga Today. They offer a free one hour yoga class online each day. It's like having your own private instructor!

Namaste
-M

See Without Seeing

2007-05-16T14:39:00.000-06:00

"We can have children and go for years without really seeing them because we are only "seeing" our thoughts about them, colored by our expectations or our fears... We live within the natural world, but much of the time, we don't notice it either, missing the way the sunlight might be reflecting off of one particular leaf, or how surrounded we are in the city by amazingly misshapen reflections in windows and windshields. Nor do we sense, as a rule, that we are being seen and sensed by others, including wildlife in the landscape- you'd know it better by spending the night in a rain forest- and in ways that might very much diverge from our own view of ourselves." -from Coming To Our Senses by Jon Kabat-Zinn.

Do you have a sense of really seeing and being seen? Are you aware of how much truth is lost, swindled, bartered, and gambled away by our lack of awareness of it? This lifestyle change opens the windows of awareness for those who attempt it, and- if one is willing to experience it- swings wide the gates, paving the way to higher consciousness. I have never been more aware of myself and of my surroundings than I am at this point in my life. I feel very sensitive to my environment, and very conscious of the choices I have made that have brought me to this place in time. I am acutely aware of myself. It's a very interesting feeling, and one that is both familiar and frightening. This new self, or this "old-but-long-neglected-self" is a mystery to me at times. Occasionally my husband looks at me and says, "Who are you?" And I wonder the same thing.

Not only do we miss seeing what is in front of us, but we often see things that our minds create. Instead of witnessing reality, we are forming our own concept of reality based on our experience, history, and beliefs. So how much of what we see and experience is real, and how much is imagined? How can we know the difference? As we grow in enlightenment, hopefully we are more in tune with the truth before us, and less prone to see things as filtered by our experience or judgment.

Monks, scholars, poets, and artists aim for clarity and divine connection. We are no less interested in finding that space-emotionally, spiritually, and physically-that allows us to reach higher places and fill empty voids. Raw foods aren't the only way to make that happen, but they are a vehicle to raise our vibration and help us reach higher than we could before.

My goal right now is to really see. To see my children, my husband, my loved ones... and to see myself for who I really am.

-M

Pre-Juice Feasting (Part 1)

2007-05-15T22:23:00.000-06:00

Despite my desire to plow right through into the fabulous world of juice feasting, I'm taking a methodical approach so that I can have all of my ducks in a row first. I'm no believer in waiting until the timing is perfect, but with so many things on my shopping list in order to get started, it seemed appropriate to give myself a little time to collect all of the necessary supplies.

In "A Juice Feaster's Handbook," Angela Stokes shares a "supporting cast" list of supplements and products that are recommended for use during juice fasting (they support the cleansing and rebuilding process). Although Angela's experience has brought this concept into the limelight recently, her juice feasting was based on the work of David Rain, research assistant to Gabriel Cousens, M.D. David holds an M.A. in Vegan/Live Food Nutrition and has embarked on many juice feasts, which have helped him to shape his approach to the 92 day feast. He has based the concept on the 92 elements the body needs to function optimally. One day for each element! The more I've read and come to understand the reasoning behind the 92 days, the more I am considering committing to the entire process. I'm going to see how I feel, though, because I want to let my body lead. I'll be sure to share all of the high's and low's of the process.

Today I bought a dry skin brush (as suggested in the book), which I've always wanted, but could never convince myself to buy. It was one of those purchases that seemed a bit too "fluffy", and I wasn't sure if the benefits were real or imagined. I'm certainly willing to give it a try, though, and I'll let you know how I like the results.

I need to buy a new juicer... the one I have is the Juiceman Juicer, which leaves far too much juice in the pulp. I know I could use the VitaMix and strain everything through a nut milk bag, but, nutritionally speaking, I'll have better results with a powerful juicer. So that's one of the "must-haves" before I get started.

I feel like a kid right before Christmas. I literally CAN'T WAIT to get started! I wish I had everything on hand to start tomorrow!

-M

Raw Magazine Review

2007-05-15T10:14:00.000-06:00

Did you know that there is a new magazine for raw foodists? I'm so thrilled to see something like this hitting the market! "Purely Delicious" is colorful, vibrant, and inspiring- complete with ideas and articles that fit the raw lifestyle. With fun kid-friendly recipes, as well as meals of a more grown-up variety, "Purely Delicious" appeals to all ages and taste buds. One lucky subscriber of my e-zine will receive their own free copy of the first issue. I'll be doing a drawing on Friday, May 18th and will send an email to the lucky winner. If you haven't yet signed up for the e-zine, now is a great time to do it! You can join by clicking on The Raw Lifestyle link at the bottom of this message.

If you are interested in subscribing to Purely Delicious, just click on the picture/logo above.

-M
The Raw Lifestyle

On The Road Again

2007-05-15T09:42:00.000-06:00

I learned a few things about being a raw foodist on the road this last weekend. I made up a batch of raw hummus, took lots of bananas, kiwi, oranges, sugar snap peas, grape tomatoes, etc... and I brought my Vita Mix to make smoothies when we got there. Things went perfectly on the ride there, and I discovered that it's really not a big deal to peel a kiwi or an orange while riding in a car (as long as you have ample baby wipes available).

I ran into a few bumps at the big family gatherings. Literally every single dish they made had meat in it. I sat with a plate full of romaine lettuce, pico de gallo, and guacamole and made wraps while extended family members looked on and pitied me. I could see a glimmer of, "I think she's becoming anorexic" in their eyes on more than one occasion. They kept offering me food, just in case I didn't know I was allowed to eat it.

"Have some sausage cheese dip."
"Did you get an egg roll?"
"Where's your burger?"

All in all, it was fine, and people only seemed concerned when they thought I was missing out (or starving myself). I made every effort to be hush-hush about it and not draw attention to myself. Unfortunately, being the skinniest person in the room meant that more eyes were watching to see what I was eating (IF I was eating).

My only flaw in planning was that we got on the road to come home without a good plan for what I was going to eat on the drive back. The way home ended up being much longer than I expected (strong winds + canoe on top of van = lots of stopping and adjusting!). I ended up foraging through the van for odds and ends, and didn't have a whole lot to eat. Next time I'll make sure to plan for the ride home!

My juice feasting will begin soon. We're going out of town again in a week and a half to look at a piece of land that we want to buy (details will be forthcoming as we make a definite decision), so I will be waiting until we come back to begin the juice feast. I'm very intent on doing it completely and don't want to be trying to juice while I'm on a camping trip. :o)

For those who have been following the Hawaii saga, we finally made the decision NOT to go to Hawaii. But that doesn't mean we are not going anywhere! Stay tuned to find out the next exciting chapter in the Greene Family Adventure Series. *grin*

-M

Taking It To The Next Level

2007-05-08T13:03:00.000-06:00

I've been contemplating a radical move in regards to my raw diet, wondering if it might be time to take things to a new level. As raw foods become more and more part of who I am, both inside and out, I have come to appreciate and listen to my body's wisdom. My body is telling me that I have a lifetime of "gunk" that it needs to let go of, and now more than ever I feel ready to concede.

If you've had a chance to visit Raw Reform you will have likely been introduced to the juice feasting adventure of Angela Stokes. Her story intrigues me. She woke up from a life of obesity and health problems, to embrace the raw lifestyle and radically change her life. Now she is slender, vibrant, and in stunning health. After two years (give or take) on raw foods, she chose to fully let go of her addiction to food by adopting a 92 day juice feast. Can you imagine a full 3 months with nothing but fresh juice? Her results, not just physically but emotionally as well, have completely inspired me. As much as I recognize our need for solid foods, I also feel strongly that there are times when our body lets us know that it's ready to give up the excess baggage and finally thrive. I would never want to live solely on fruit and vegetable juices, but for a limited period of time I'd be willing to do it in order to cleanse my body (and mind) with radical completeness.

My only concern before embarking on a similar "juice feast" is the possibility for losing large amounts of weight, which for me would be a tad frightening. Though we all dream of losing an inch here or there, perhaps even that random 5 pounds we can't get rid of, I'm 120 pounds (last I checked) at 5'8" tall. I don't have a whole lot of extra to spare. I purchased Angela's e-book and am going to read through it entirely before I begin, and perhaps that will allay my worries.

I'm heading out of town for a short jaunt to Denver, Colorado, after which I plan to begin my juice feast. I'm going to do at least 60 days and then evaluate whether I want to continue on to complete the entire 3 months. I'm trying to talk my friend Bryce into juice feasting with me, because (quite honestly) it's much easier to make major changes when you have a support buddy. No pressure, Bryce. *grin*

I'll let you know my game plan when I return. In the meantime....

Embrace life!
-M

Doors

2007-05-07T07:30:00.000-06:00

The Raw Lifestyle has taught me to become aware of the way that our bodies and minds compartmentalize and "lock away" things that they are unequipped to deal with. As raw foods became more and more a part of my life, I began to see unconscious doors opening within me physically and spiritually. Most of us have no idea how numb we really are. As raw foods transform our bodies and allow us to function at a higher vibration, we begin to shed- not only weight- but internal "baggage" as well.

Every day I see new doors opening within myself. It's not always comfortable (in fact, it rarely is) to confront crossroads within ourselves. We begin asking probing questions, and finding out that the answers sometimes surprise us.

Opening the doors and peeking inside is a bit unsettling, especially when we are unprepared for what we might discover. But not to open them risks something far worse: Dying without living. And to be honest, this phrase has motivated me to continue forging ahead and discovering my purpose on this beautiful earth that God created for me. I can think of nothing more disheartening than to reach the end of the mortal experience and realize that we slept-walked through the whole thing. You can stand in the hallway of yourself and stare at the doors or you can open them and find out who you really are.

Wake up.
Become aware.
This is your chance.

-M

Juice Feasting

2007-05-07T07:20:00.000-06:00

Angela Stokes overcame morbid obesity by becoming a raw foodist. She has recently finished a 92 day "juice feast" where she literally consumed nothing but fresh raw juice. Her story is truly inspiring! She was recently featured on Raw Vegan Radio, and you can also see/hear more about her on her website Raw Reform. My good friend, Bryce, in North Carolina has the opportunity to hear Angela in person at the end of the month at her local "rawluck". I admit I'm a wee bit jealous!

-M

New Recipes....(I'm such a tease!)

2007-05-01T09:57:00.000-06:00

I've been feverishly working on some fabulous new recipes that you will see in my upcoming book (my goal date for completion is July 1st, and maybe sooner). I just wanted to let you know that I will still post recipes here, but if you don't see as many as usual it's not because I'm not coming up with inspired new creations. It's because I'm squirreling away my new inventions so that I can compile them into my book. I think you're going to love it!

I'm a tease, I know. *grin*

-M

Matt Monarch

2007-04-29T21:05:00.000-06:00

I thought you all might enjoy this little video by Matt Monarch, author of Raw Spirit.

The Candle Cafe

2007-04-29T08:21:00.000-06:00

One of my favorite vegan cookbooks (but it isn't raw) is The Candle Cafe Cookbook by Joy Pierson and Bart Potenza. I was excited to read this morning that The Candle Cafe itself is getting some excellent press about their vegan dishes. If you're interested, you can read it about here.

And Now The Pork

2007-04-29T07:49:00.000-06:00

In case you were still sitting on the fence about whether or not to eat pork, today's Deseret News (April 29, 07) issued a public watch to consumers who may find themselves with unexpected symptoms after eating tainted pork. Melamine-contaminated gluten that was found in pet food (and is responsible for many pet illnesses and deaths in recent weeks) has now found its way to hog farms in a handful of states, raising concerns about the potential health hazards for humans. The likelihood of humans to ingest melamine was considered so remote that research has not been done to understand the effects it would have on the human body.

So how did the melamine get from the pet food to the hog population? Pet food that was found to be unfit for dogs and cats was then turned into hog feed. I agree that what we feed our pets is important, but when I read the label on my cat's pet food it got me thinking. Suddenly a meat eater has to worry not just about what the pig has eaten, but about what the chickens ate- the chickens that were ground up into the cat food that was fed to the pigs. Do you remember "The Old Woman Who Swallowed a Fly"? Same theory.

Sure, eating a raw food diet could have implications too. Just think of the E coli outbreak a year or so ago when all of us healthy eaters started avoiding spinach. Then again, that outbreak was linked to pigs, too, but this time it was just the wild pigs' excrement, and who knows how that came in contact with the spinach. So, yes, food is risky. Even for vegans! What's my solution? Grow your own garden, and fertilize with your own kitchen compost. Eat as low on the food chain as you can handle, which is not only nutritionally better, but also less risky.

Tainted food is seeping into human supply

click on link to read the article

-M

Wings Flapping

2007-04-28T19:44:00.000-06:00

When you go throughout your day and experience everything that comes your way, do you feel yourself flapping your little wings like a hummingbird, or are they in long graceful strokes?

I laid outside today on a blanket in my yard. The kids were gone playing and I soaked up the sun while I thought about what to do with my life. I could hear every little sound: the little bugs buzzing, the crows cawing, the wind rustling tree leaves... It was absolutely amazing to relax and just be. As I laid there I heard a sound I couldn't quite interpret. I opened my eyes and watched a crow soaring back and forth above me, with his wings beating slow and strong against the air. I watched him for a moment, and then closed my eyes again and thought about his peaceful wings, beating with such intention. It made me wonder about my own "wings", and how quickly and feverishly I flap them sometimes.

We all do that, don't we?

-M

Recipe: Rainbow Crackers

2007-04-25T09:22:00.000-06:00

I came up with this cracker recipe yesterday, and I admit I was a bit nervous about it at first. But the end result is a tasty, vegetable flavored cracker with pretty colored flecks. Enjoy!

Rainbow Crackers
by Marie Greene

1 c. golden flax seeds, soaked in water overnight
1 c. buckwheat (hulled), soaked in water overnight
1 small onion
5 snack-size baby carrots
1/3 c. chopped red cabbage
1 stalk celery
Spike seasoning
2 cloves fresh garlic
salt

Combine vegetables and garlic in your food processor and process until they are small pieces. They don't need to be smooth. Stir veggie blend into a bowl with flax and drained/rinsed buckwheat. The flax will be a thick gel, and don't worry about trying to rinse it off. The gel is great for the crackers! Season with a few shakes of Spike, a dash of salt and any other seasonings you would like to use. Dehydrate at 115 degrees for two days (I turn mine over on the second day, but your dehydrator may not require that).

These would be yummy with a veggie pate, and later today I'm going to try them with the almond hummus. :o)

-M

Sometimes

2007-04-24T16:11:00.001-06:00

Sometimes I've believed as many as six impossible things before breakfast.
::: Lewis Carroll :::

Today Hawaii

2007-04-24T15:04:00.000-06:00

I'm feeling a bit melancholy about Hawaii today. I know we're still going, but the impatient part of me is ready to go today. I called my husband and said, "Can't we just go anyway? Do we really have to wait?" He agreed that it sounded like a lot more fun to just pick up and go. *sigh* Yesterday Utah, Today Hawaii. If only it were that easy!

I have some very unique smelling crackers in my dehydrator right now. I'm second-guessing my last minute decision to throw red cabbage into the mix. That may have been a bad idea.... I'll let you know.

-M

Where's The Beef

2007-04-24T09:24:00.000-06:00

Not that we need more reasons to avoid beef, but...

The Associated Press reported on March 28, 2007 that "men whose mothers ate a lot of beef during their pregnancy have a sperm count about 25 percent below normal and three times the normal risk of fertility problems." They believe the problem is related to anabolic steroids which we use throughout the United States to fatten up our cattle. Another possible cause is the pesticides used on the grain that cattle are fed, as well as environmental contaminants. They suggest that if a pregnant woman wants to eat beef, she should use organic, but even at that it may not necessarily solve the problem. They are doing more research to pinpoint exact causes, but as far as I'm concerned, isn't this alarming enough?

For the daughters of women who ate a lot of beef during their pregnancies, there were altered rates of polycystic ovarian syndrome, the age of onset of puberty, and postnatal growth. Duh.

"It's not surprising. The more you look at dietary factors, the more you turn up interesting information about how diet during pregnancy affects lots of aspects of human health." -Dr. Ted Schettler, an environmental health specialist at the Institute for Global Communications in San Francisco.

Did you that there are six growth-promoting hormones that we use regularly for our cattle in the U.S. and Canada: estradiol, testosterone, progesterone, zeranol, trenbolone acetate, and melengesterol acetate. Do you realize that these hormones can be present in the meat and dairy products that are made available at the local grocery store?

The findings reported that, in general, the more beef a woman eats, the lower her son's sperm count. Wow!

-M

Exactly The Same, But Completely Different

2007-04-23T10:33:00.000-06:00

Twice this week I have been introduced to people with the claim, "You two are so much alike! You are both into nutrition!" The irony was apparent when the person I was being introduced to was actually a registered dietitian, and their definition of "nutrition" was a continent apart from mine. It amazes me that people can be trained specifically about nutrition, but what they are actually taught is tied up in the red tape and bureaucracy of big money and big industry. It's a shame. It really is.

I have full respect for dietitians, because I know they believe in what they are doing. I even considered going that route once, until I realized that my future would be filled with cafeteria style meals for nursing homes and hospitals. Have you been in a nursing home or a hospital lately? Have you seen the food they offer? There isn't a class on earth that can convince me that instant mashed potatoes, Jello salad, and processed chicken fried steak with gravy is a balanced meal. We might be better off eating the paper plate it's served on!

Isn't it funny that two people can both love health and nutrition, and yet only agree on maybe 5% of the subject? And I guess when it comes down to it, we're both pretty passionate about what we believe and teach. I thought religion and politics were hot topics, but just try nutrition!

-M

Making It Work

2007-04-21T15:56:00.000-06:00

What makes it easy to stay raw? How do we go from being regular eaters to eating mindfully, and not fall off the wagon? Here are some thoughts I've had today about making it work once you've made the transition:

*Make it easy.
Raw food doesn't have to be time-consuming, and it doesn't have to be exotic. There are definitely times for complicated, fancy-shmancy meals, but for the most part keeping the raw food diet simple is the best way to stay on the wagon. I like to make a few versatile staples at the beginning of the week and then I use them throughout the week. My favorites are Rachel Talley's almond hummus, Ama-Ama Bars (by Shelly Abegg), Rachel's Nacho Cheese Dip, and my very own Chipotle Ranch Raw Dressing. I'm sure I'll come across more favorite staples to add to my repertoire, but for now these are the ones I love to fall back on. This way, when I'm feeling the munchies I can go to my fridge and pull out one or the other and create something new with it.

*Find Support.
Seriously, support is crucial. I can't tell you how much I have loved building up a support network. When my friend Julie and I first started getting excited about raw foods about 2+ years ago, we only had each other as far as raw foods went. Neither of us were really for sure what we were doing, so our support was limited to just cheering each other on. But as time has gone by and I've finally gotten more involved with the raw community I've come to realize the value of sharing this experience with people in all stages of the game. Knowing seasoned raw foodists has blessed me with the ability to see the bigger picture, and to learn from their years of experience. And now that I feel like I've been around the block a couple of times, I feel like I have little tidbits to share with those who are where I was a couple of years ago. Support is so beautiful, and it really makes this process WORK!

*Keep Learning and Start Teaching.
If you have known me for a while you have no doubt seen my enthusiasm for healthy food, and have learned along with me as I've gotten excited about various nutritional concepts and shared them with you. I can't think of a single friendship I have that hasn't been altered in some way by my love of food and health. This is part of my core self and I'm so happy to still be learning and growing. Where nutrition is concerned it seems impossible to be stagnant because there is so much to learn and experience. Teaching myself and sharing it with others has given me tremendous support and faith in this process. When you teach others you are also learning! Reinforce your own experience by lifting and teaching others, and just think of the amazing example you will be for them.

-M

Late Night Inspiration

2007-04-20T12:41:00.000-06:00

Usually I crawl into bed at night and fall sound asleep within minutes of my head hitting the pillow. Not last night! I'm not sure what was going on, except that I had a great idea come to mind for a raw recipe I wanted to make and I was afraid I'd fall asleep and forget it. So I hopped out of bed and jotted down a few notes and today I have an experiment in my dehydrator. I'll share the recipe with you as soon as I figure out the kinks and get it to taste just the way I want it. But I'm excited because I think it's going to be really yummy! I can't wait for you to try it!

I finally met Raw Melissa in person yesterday! She's just as gorgeous in real life :o) The world seems so teeny tiny sometimes, and I love the way the raw network is connected with such a fabulous and amazing thread. We have lots of synergy here! I am just so thankful to be part of this nurturing community of raw foodists and raw food supporters here in Utah. I can't think of a better place to give birth to new ideas and to develop my raw food business.

I am making amazing progress on my book. If I had more hours in the day I could probably finish it faster, but I'm thrilled with where it's at right now. I can't wait to share it with all of you!

If you haven't yet had the chance to visit my new website, please take a look! The Raw Lifestyle
(Notice that I finally figured out how to make my links active again!) And be sure to sign up for my new free e-zine... it's like having my blog in your mailbox (only slightly more formal than what I write here). The blog is the window into my brain, and the e-zine is the more organized educational format that will hopefully be very helpful and inspirational for you on your journey to better health.

-M

Waiting

2007-04-19T08:42:00.000-06:00

After *finally* announcing our big plans to move to Hawaii, we have decided to wait a little longer before we go. We want to give ourselves time to make some improvements to the house (and yard) so it will be easier to sell it. This will make our transition to Hawaii much easier because we'll have more money in our pockets to get settled there and find the piece of land we are dreaming of. We want to go there and really live our dream, and not just squeak by.

In the meantime, our focus is on improving our home and building our business ventures. These will bring us closer to our goal. With that said, The Raw Lifestyle website is up and running. It's pretty bare bones at this point, but I'll be making improvements and upgrading it a little bit each day. Check it out! www.therawlifestyle.com

-M

Life Is An Adventure

2007-04-17T12:22:00.000-06:00

Is your life an adventure? If not, do you believe that it can be? That it should be? What is your definition of adventure, and how would you go about attracting it?

My husband and I are fortunate to be of a similar mind when it comes to adventurous thinking. While for some people adventure means skydiving or surfing the biggest waves, for us adventure is a little less... uh... well, less adrenaline-filled.

Our idea of adventure is picking up and traveling to a new place, meeting new people, and experiencing a totally new way of life. Through the course of our marriage we have lived in small towns, a rural village, downtown big city, suburbia, and everything else in between. We've lived on the wrong side of the tracks, the right side of the tracks and yet, thankfully, never ON the tracks. When the wind shifts we get antsy to move on to something new. Many might call this the "grass is greener" philosophy, but for us it's a bit of the inner gypsy that keeps us on the lookout for something different. I'd like to think I just haven't found my niche yet. But I'm getting closer, so that's progress. *grin*

A few months ago my husband and I began talking about traveling. We decided we'd like to take a trip to Hawaii. In talking about the possibility of creating that experience, we started joking that it would probably be easier to manifest moving to Hawaii than just visiting there. For most people this would sound absurd, but since we are so excellent at creating the winds of change that blow us to and fro, it just made a lot more sense that we could create our life in Hawaii with very little effort. Once there is a fire lit under our buns, we can manifest the new opportunity with hardly the blink of an eye. Somehow manifesting vacations doesn't seem to come as easily!

So began the mental backgammon of, "Should we?" or "Shouldn't we?" We absolutely love our home and our life here in Utah. We love the support network, the excellent neighbors, the beautiful mountains, not to mention the lovely opportunities that have come to us here. Could we really give all of that up and exchange it for the unknown? Then again, haven't we done that already countless other times, and haven't we been blessed by those unknown variables time and time again?

As things stand, we have the ball rolling and the plan is that we'll be in Hawaii by the end of the summer. My husband is registered for school there at the University of Hawaii Hilo, and we're busy on the lookout for land where we can raise our boys, raise a garden, and raise our vibration! We've already been in contact with several families there who live a similar lifestyle (homeschooling, raw foods, etc...) and have felt so blessed to be gaining insight and support from them. It's a wonderful thing to connect with like-minded people all over the world!

My raw food business is nearly off and running. Won't it be wonderful to be taking this amazing project with me to Hawaii? I'm working round the clock to design my website, develop my weekly e-zine's (which I hope you will all subscribe to and enjoy!) and last, but not least, writing my book! In addition, I am going through a raw food certification process right now through the Creative Health Institute (Dr. Ann Wigmore's Foundation). This will not only provide me with additional knowledge and insight into the raw food world, but will also lend credibility to my work.

Feeling directed to work with your passion, and being able to see that passion bless others brings so much joy and fulfillment to life! When I say that life is an adventure, I really mean it!

Aloha!
-M

Almond Joy

2007-04-16T12:20:00.000-06:00

My youngest son has been asking all week if he could invent raw Almond Joys. I explained that I had already seen recipes like that, but he had something really specific in his mind. So last night we sat out all the ingredients he envisioned as part of the process and we came up with our own homemade Almond Joys. I've got to tell you, we did GOOD! The end result is SO yummy and really hits the spot if you are craving a creamy chocolate dessert. Although I wasn't exact with my measurements, this is approximately what we used: ( I am one of those cooks that uses a "pinch of this" and a "dash of that")

3 c. shredded dried coconut
2/3 c. coconut butter, melted on very very low heat (stirring will speed up the process and require less heat)
2 Tbsp raw cacao powder
1/2 c. pure maple syrup (more if needed for sweetness)
dash of pure vanilla

In a bowl combine the melted coconut butter and the cacao, stirring until smooth. Add the maple syrup and vanilla and continue stirring until the mixture is uniformly blended. Pour over the coconut and mix completely. Drop by spoonfuls onto a plate and garnish with a raw almond in the center. If you want to reserve a bit of the chocolate mixture you can drizzle a bit on the top of each Almond Joy to add an extra special touch. Unfortunately we didn't think of this idea until we had poured all of the chocolate into the coconut! Refrigerate overnight and serve chilled. These will melt in your mouth!

Recipes: Cantaloupe Cream & Tahini Walnut Dip

2007-04-10T12:24:00.000-06:00

If you're ever in the mood for something besides a regular green smoothie, try a cantaloupe cream drink full of bioflavinoids! It's great for your skin, and really yummy!

Cantaloupe Cream Drink
-based on a recipe by Wendy Rudell, "The Raw Transformation"

1/2 ripe cantaloupe with seeds (no rind)
1/2 Tbsp fine grated fresh ginger

Add both ingredients to Vita Mix and blend until smooth. Feel free to add a bit of water to help it blend, but it really shouldn't be necessary. Refrigerate for a few hours before drinking so it will be nice and cold. It works best if you use a water bottle with a tight lid so you can shake it up after it's been in the refrigerator.

Tahini Walnut Dip

I whipped up this experimental dip this morning after being inspired by a conversation I had last night with Omar of "Living Cuisine" Cafe in Salt Lake City. He was talking to my husband about ways to feel more full as a "guy" on the raw food diet. Omar suggested a dip from tahini and walnuts, and I went to work this morning throwing something together. The result is just a nice basic dip; not a strong, over-powering flavor, but it sure adds something to raw veggies. My husband doesn't like strong flavors, so this is perfect for his palate. I tend to like things with a bit more gusto, so I might add more seasonings to my own dip.

1 1/4 c. walnuts (soaked)
1/3 c. raw sesame tahini
2 Tbsp fresh parsley
dash of cumin, coriander, cayenne pepper, Veggie Pepper, celtic sea salt (to taste)
water to thin

In a food processor combine all ingredients and gradually add water until you like the consistency. If you're using unsoaked walnuts, the mixture will thicken up as it refrigerates so keep this in mind as you're adding water.

-M

Mandatory Almond Pasteurization

2007-04-06T22:24:00.000-06:00

If you've heard about this or are interested in signing a petition regarding the upcoming mandatory pasteurization of almonds, please visit:
Online petition - Mandatory Almond Pasteurization

-M

Hummus Wrap

2007-04-05T23:12:00.000-06:00

All I can say is YUM! I whipped up this little creation for my lunch today and I was just giddy with delight over how fabulous it was.

Hummus Wrap

Raw almond hummus (I'll share a recipe for this later)
romaine lettuce
grape tomatoes, quartered
red onions
avocado
alfalfa sprouts
carrots, sliced julienne
raw olives (or kalamata olives)
veggie pepper

Layer a strip of hummus on the romaine leaf. Then top with a few carrot strips, a pinch of red onion slices (thin sliced), a few wedges of tomato, a small handful of sprouts, sliced raw olives, avocado slives and veggie pepper. Serve immediately.

I ate three of these for lunch and loved every bite!

-M

Just Be Inspired

2007-04-05T22:58:00.000-06:00

Raw guru Nomi Shannon commented in her last email newsletter that she would rather see someone eat 50% raw for a lifetime than to be 100% raw for 3 weeks. Her point being that the percentage isn't the important part, it's the consistency. I'm amazed at how many sick people continue to eat poorly and are unwilling to change their eating habits. By just adding more fresh fruits and veggies to your diet you can have a positive impact on your health. You don't need to be a raw foodist, and for that matter you don't even need to be a vegetarian. Life is not about food. Raw foodism frees you up to enjoy life in other ways besides food, but you can eat a perfect 100% raw diet and still have a bad attitude. That bad attitude is going to undo any positive benefits you might experience from the raw foods. I don't care who you are, or how wonderful you eat. If your attitude stinks then your diet is a moot point. Not that any of you have attitudes that stink, but I'm speaking figuratively. You know I love all of you!

This is why I am establishing the approach of a "raw lifestyle". Heck, you can adopt the raw lifestyle without even being a raw foodist. It's about having the mentality of wanting to live on higher ground. It's about positive food experiences, positive attitudes, and overcoming personal obstacles. Don't get me wrong, I love the raw food diet! But I want my readers to feel inspired to choose healthier foods and not to feel pressured into becoming raw foodists. Each and every body is different and our biological and emotional needs are unique. I love your individuality! Be who you are! Don't feel you must conform to ANY diet or lifestyle change that doesn't fit.

If there was one thing I would hope for you is that you would visit this blog and feel inspired. Whether raw foods is your cup of tea or not, I would love to teach you something new about food; something new about yourself; something new about the world... and then send you off with an extra spring in your step. I hope you can feel my love for you and my desire to help you achieve your health goals. Each and every time you come away feeling like your life is just a tiny bit richer for having been here, my goal has been reached.

Just be inspired.
Just be.
-M

The Chosen One

2007-04-04T09:50:00.000-06:00

Ok, so my title for this post was a bit of an exaggeration *grin*, but guess what? I was chosen as this month's Light Fund recipient. And what's even more amazing is that all I did was think about the Light Fund and within a few weeks I was chosen to receive it. Talk about the Law of Attraction in action! The Light Fund is offered to light workers around the world; those who are actively teaching and uplifting others in their quest for a more light filled life. I am so honored to take part in the process! The purpose of the fund is to contribute to building the businesses of light workers so that they are able to reach a wider audience and thereby send positive influence to more people! The award is going to help fund my new website and weekly e-zine which you'll be seeing in the next few weeks. To learn more about the Light Fund, to apply to be a recipient, or to recommend a light worker you think could use the added blessing, visit the "Light is Real" link in my list of resources on the left hand side of the page.

http://lightisreal.com/lightfund.html

-M

Miracle Pill

2007-04-04T08:42:00.000-06:00

Working as a wellness counselor has really opened my eyes to the general attitude about healing. My job is to educate the customers about their health, suggesting diet changes, describing the function of supplements, and answering questions they may have about what supplements can and cannot do for them. Sounds like fun, right?

Rather than investing time in their health and having an active interest in the needs of their body, most customers just want a miracle pill. They want the vitamin that will do the work for them. Diet changes are just too difficult, if you ask them. They'll readily admit that they eat like "crap" (I've heard this phrase often!), but when diet changes are suggested they dismiss them without an ounce of thought. Why is it so hard for our society to eat healthy? What ever happened to a dose of good old fashioned self control?

Better yet is the fact that most individuals who buy supplements will admit that they usually don't remember to take them. So seriously, what's the point? Does the miracle pill give us a false sense of security? that by somehow having it on our counter top we'll heal by osmosis? Not only is a diet change out of the question, but even taking the pill might be asking too much.

We've become a society of pill poppers, haven't we? We have placed our faith in the 24 hour results of modern medicine, and we now expect instant results. What our society (or at least my customers) don't understand is that our body needs time and nurture to heal. We can't put it through years of abuse and poor diet and expect that a vitamin will cure us by tomorrow. I don't use that word "cure" lightly. To be quite honest, I have someone ask me almost daily if this *pill* will cure them. Healing is so much more than just relieving symptoms, and your body must have the time to regenerate and heal itself. Natural medicine only works hand in hand with diet, and even still if someone is harboring negative energy their chances of healing are still limited. A fabulous book on understanding the energy of our bodies is called "Anatomy of the Spirit" by Caroline Myss,PHD. This woman has some amazing healing gifts, ones that I don't fully comprehend, but her understanding of the human energy field in relation to healing is amazing. See my side bar for a link to her book.

I would love to see more people take an active interest in their health. It's heartbreaking to see those who are very very sick come to us for help, yet they are unwilling to make any changes to receive the better health they long for. Will we ever learn?

-M

The Wheels are Turning!

2007-04-02T17:15:00.000-06:00

There is something amazing about putting your intention out there in the universe, because as soon as you do... things begin to happen! Some amazing events have been taking place over the last couple of days, and I am so excited to share these breakthroughs with all of you. However, I need to wait for a little while, so that I can allow time to get my ducks in a row. I just wanted all of you to know how thrilled I am to see my dreams turning into reality, and to feel so clear headed about what I want and how to achieve it.

I have been typing away furiously on my book. It's so true that when you are writing the words you are meant to write, they fly off your fingertips like lightening bolts. I am thrilled beyond measure to be in a position to share my thoughts and experiences with others, and to do so with the written word. I feel strongly that this will open up new avenues of possibility for me to reach out and bless others' lives. I don't know if you can feel the electricity, but I can... and I am on fire with enthusiasm!

I am making a gorgeous raw dinner tonight and I'll be sharing photos and recipes in just an hour or so.

-M

Exciting News!

2007-04-01T13:00:00.000-06:00

I thought you'd all like to know that work has begun on my new raw lifestyle book! The working title is: Peace & Plenty: Embracing A Raw Lifestyle in Body, Mind & Spirit. I don't think I can write this book as merely a recipe book, because for me there are so many other facets to this experience. Just writing the recipes wouldn't really do it justice, and to be honest- most raw books that I read lack the substance of what the raw lifestyle really encompasses. It's so much more than just preparing the food, although that is definitely a big part of the experience. Another book that I'm working on is undergoing a bit of a shift right now as I try and internalize what direction I want it to take. So I am going to put more energy into my raw book as the other book simmers on the back burner of my mind, waiting for its time to take off.

Stay tuned as you will soon be seeing some fantastic changes! I will soon have available a free twice-weekly e-zine that will give you insights, recipes, blog updates, and will eventually give you more information on how to get your hands on a copy of my book! I'll let you all know as soon as these new changes are launched, including a new website to host all of these great resources. Are you excited? I am!

-M

Nudge, Force, or Let Go?

2007-04-01T08:51:00.000-06:00

Diving headfirst into a raw lifestyle takes a bit of savvy maneuvering. For most of us, bridging the gap between the cooked and the un-cooked is a solitary journey. So what happens when you add your spouse and kids to the equation?

New raw foodists idealistically imagine their family embracing the raw lifestyle with them, so it's a bit discouraging to face the reality that very few families jump on the band wagon with an immediate fervor. Instead they complain, resist, antagonize and even withdraw when the subject of food comes up. Though food can be an incredible source of bonding, it also has the potential to alienate and frustrate!

To inspire your family to improve their eating habits it helps to take the raw lingo out of the picture. I've encountered more success by offering a "yummy treat" as opposed to an "enzyme rich raw dessert". My children, especially, are more receptive to my offerings when they don't know how good they are for them. Occasionally one of them will ask, "Is this raw?" I gladly offer the information when they ask for it, but I no longer dump it on them without their interest.

The benefit in taking this approach is that food can once again become a playing field of common interest, rather than the dividing line between "Team Raw" and "Team Not". We have to scrutinize our own motives when we are "enlightening" our family to the benefits of the food they are eating. Are we just finding new ways to force our philosophy, or do we actually want them to embrace a healthier lifestyle? If our desire is the latter, then our focus can rest more on loving our family for where they are, without a broadcast intent on converting them.

As a teenager I often had trouble keeping my bedroom clean. It would get to the point of absolute disaster before I'd finally make the decision that it was time to spend a Saturday getting it back into shape. It never failed that just as soon as I would decide that it was time to work on my room, my mother would tell me that I was absolutely NOT leaving the house that weekend until my room was cleaned. Wouldn't you know it, but as soon as the words left her mouth, my own intention of cleaning the room disappeared! Suddenly I was being forced, and that took away any desire I had to exist in a clean and organized space. To be honest, I did a much better job and was more thorough when the task was my own idea, than when I was forced to do it. Unfortunately, my time frame for getting around to cleaning my room didn't match my mother's, and so it was often a source of contention between us. In terms of our enthusiasm for raw foods we must remember that our families will come around when they are ready, and not when we force them.

The surest way to bring your family around is to offer them delicious healthy raw foods as often as possible, but without the soap box. They know what we desire for them (just like I knew my mother would appreciate my room being clean), but their response will be more genuine and lasting if they do it on their own time. We gather more flies with honey than with vinegar, right?
So as you fully embrace the beauty of the raw lifestyle, take care to allow your family the space to travel their own path. Every new healthy meal that they are willing to try is a victory, and in time you may see the seeds you have planted grow into something wonderful!

-M

Vanilla Macaroons- Recipe

2007-03-30T10:43:00.000-06:00

I have debated about posting this recipe, but I figured it's just my *version* and not the authentic one, so hopefully Raw Melissa won't be too upset with me for making an attempted copycat macaroon. It's the price of fame, I guess, that people will imitate you... and it just means we think you're worth imitating! Right?

So without further ado, here is my own homemade version of the Vanilla Macaroons, and I dare say they are incredible! My humility is astonishing, isn't it? *grin* I have not managed to keep enough of them around for a photo, so you'll just have to imagine them. I am sure this recipe isn't exact, but it tastes pretty darn close to the real thing.

Marie's Copycat Vanilla Macaroons

1/2 c. raw almonds
2 1/2 c. shredded unsweetened coconut
1/4-1/2 c. pure maple syrup (start with 1/4 and add more if needed for sweetness)
1/4 c. coconut butter
2 Tbsp pure vanilla
dash sea salt

In a food processor pulse almonds until they become a coarse powder. Then in a bowl combine almonds and remaining ingredients, except for coconut butter. The coconut butter needs to be melted, and my method is to scoop it into an oven-safe bowl, and then sit it next to a burner on low heat. I avoided direct heat, but the warmth of the low burner did eventually melt the butter. This will take some time, but eventually the coconut butter will soften and if you stir it enough it will become a smooth, creamy liquid. Pour the coconut butter over the coconut mixture and stir well. With a small ice-cream scoop or large melon-baller, pack mixture into the scoop and then plop onto a serving tray. When all the balls are formed, place the tray in the refrigerator and chill until firm. These are better the second day when the coconut softens.

Enjoy this quick and easy raw treat!

-M

Alternative Medicine Magazine

2007-03-24T16:28:00.000-06:00

The current issue of Alternative Medicine Magazine has a great article about raw foods, if you are looking for a quick read. They've even included three raw recipes for your dining pleasure. Sadly, one of them is a hummus recipe made from sprouted garbanzo beans (will they never learn?). Aside from that sure disaster, the other two look quite tasty. I'll go ahead and give them a test drive first before I pass them along so that I can either recommend them, or else warn you not to try them!

Here is a brief excerpt:

"When you cook food above 114 degrees, it destroys the enzymes that help you digest and assimilate the food. High temperatures also alter the chemical structure of vital nutrients. Overall, "You lose 50 percent of the protein, 80 percent of the vitamins and minerals, and about 95 percent of the phytonutrients," says Gabriel Cousens, MD, author of Rainbow Green Live-Food Cuisine." By enhancing nutrient absorption and making digestion easier, raw foods allow the body to spend its energy on other important functions."

They go on to discuss scientific research that supports the nutritional benefits of a raw food diet, as well as offering 7 ways to overcome issues that face all raw foodies. Have no fear: This article won't guilt you into feeling that you have to eat an all raw diet, but it will give you more food for thought and may encourage you to add more raw foods to what you are currently eating.

If you see this latest issue of Alternative Medicine Magazine at your local health food store (April 2007 issue), then grab a copy for yourself. It's worth a look!

-M

Hummus Platter

2007-03-24T16:17:00.000-06:00

Today I finally made the hummus I've been craving for the past two weeks. I made it with raw almonds this time using a recipe from my friend Rachel. It turned out SO much better than the garbanzo bean fiasco earlier in the week! I prepared a nice little tray of goodies for dipping in my hummus- sunflower sprouts, cherry tomatoes, baby carrots, and romaine lettuce. Then I used a generous helping of raw olives (yummo!) to top it off. I snarfed- yes, "snarfed"- it down in record time and was able to overcome some cooked food cravings I'd been having earlier in the day. I should have eaten a bit slower, but boy was that good!

-M

Raw Melissa's Vanilla Macaroons

2007-03-24T09:06:00.000-06:00

There are limits to what you can do with a raw cookie. For the most part they all end up tasting about the same, give or take a bit of flavor here and there. You can imagine my amazement when I tasted a raw cookie that broke the mold!

I ran out the door yesterday and forgot to grab lunch, so I perused the aisles of Good Earth (health food store) to find a quick raw snack. I always see Raw Melissa's desserts in the fridge section, but since I'm not much of a "sweets" person I usually opt for grape tomatoes or baby carrots. But this particular afternoon I had a hankering for something new.

After you've tried the gamut of raw store-bought treats, it's easy to become jaded. So many of them are bland with a *hint* of cardboard. Very appetizing, as you can imagine. I think this particular line of reasoning has kept me from buying the Raw Melissa treats. I didn't want to be disappointed, and seriously- who likes to waste money on something that tastes like a file folder? But guess WHAT?!? Not only did Raw Melissa's Vanilla Macaroons NOT taste like an office supply, they were absolutely FABULOUS and I ate every last bite- hence the photo of the empty container. I had meant to save one for you all to see, but I couldn't help myself! And remember this is coming from a woman who really doesn't eat many sweets.

I shared a little nibble with a friend of mine (non-raw) and she said it was delectable and reminded her of an Almond Joy. Let me tell you- they were FAR better than Almond Joys!

Way to go Raw Melissa! You've restored my faith in store-bought raw desserts. :o)

-M

(Even Sprouted) Raw Beans Are A No-No

2007-03-21T17:19:00.000-06:00

I have been craving hummus lately. It's an old favorite of mine from my un-raw days, and something I've had in the raw form several times with varying interest. Omar's restaurant in Salt Lake City has fabulous raw hummus, but I can't quite pinpoint his ingredients. My friend Rachel makes delicious hummus garnished with raw olives- to die for! I've had other hummus, though, that ties my stomach in knots (and terrifies the taste buds). With no idea what I was up against, I opted to go ahead and try a new recipe I found in one of my raw cookbooks. It seemed promising: sprouted garbanzo beans, sprouted sesame seeds, and all the right seasonings. What evolved from this process, however, was the most hideous tasting hummus disaster known to man. YUCK! I can tell you with an absolute certainty that beans were never meant to be eaten raw. Gross! I had to wash the entire batch down the drain because not even one of my pets would eat that terrible concoction. What a waste!

If you are looking for a raw hummus recipe, let me steer you away from the ones made with actual garbanzo beans. Instead look for a recipe that uses sprouted nuts and seeds, with a combination of spices (especially cumin, which is essential for a good hummus). There is another bean-less hummus recipe in that same raw cookbook that I really should have tried instead. I'll let you know how it turns out!

-M

Bell Pepper Crackers

2007-03-19T21:16:00.000-06:00

This was another tasty morsel I had at Sarah's house today, and I had ask her for the recipe. These were a nice change from the usual flax crackers. They weren't really crispy, but I really liked the flavor. Just imagine dipping these in Rachel's Nacho Cheez Sauce. Yummy!!!

Bell Pepper Crackers

4 c. chopped red bell pepper
2 Tbsp soaked raisins
4 Tbsp soaked raisin water
2-4 Tbsp favorite seasonings (taco seasonings, Mexican spices)
1/2 c. almond butter or ground almonds

Blend all ingredients. Dehydrate at 105 degrees for 8 hours.

-M

If You're Craving Doughnuts

2007-03-19T21:09:00.000-06:00

I enjoyed a very yummy treat today at my friend Sarah's house, and I wanted to share the recipe with all of you. I'm sorry I didn't think to take my camera and take a picture.

Tastes Like Hostess Crumb Donuts
by Lucy Yeh

1 c. raw almonds
1 c. soft pitted dates
1/2 c. finely shredded banana squash
1/2 c. shredded coconut
more shredded coconut for rolling
vanilla
1-2 Tbsp nutmeg
sea salt

Put almonds in food processor and process to very fine pieces. Add dates a little at a time. Add salt and vanilla. The mixture will look like a very coarse meal at first, and then it will come together into a big ball.

Take the ball out of the food processor and, using your hands, mix in the shredded squash, the nutmeg and the shredded coconut until well mixed. Taste and add more coconut or nutmeg if desired.

Roll the mixture into small balls and roll in shredded coconut to cover. Place on a plate in a single layer and chill in the freezer until firm. After they are firm you can stack them in a container and they will keep for a very long time in the freezer.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

We ate these at room temperature and they were light, soft, and yummy. I liked the subtle sweetness and texture. I don't know what a Hostess Crumb Donut tastes like, but these were a nice treat!

-M

I Crave Figs

2007-03-16T20:59:00.000-06:00

I never liked Fig Newtons. Did you? My Mom used to buy them for us, clearly thinking we would be thrilled that she finally bought us a "treat". We didn't like them, however, and therefore viewed the dreaded Newtons with a generous amount of disdain. Even now the thought of a dry, chewy Fig Newton kind of makes me want to gag. This is why I find it especially funny that I've been craving dried figs. And you want to know the most bizarre part? They actually taste like Fig Newtons, and it doesn't seem to matter!

I bought these figs about a month ago at Kitchen Kneads, with absolutely no idea what I would do with them. It just seemed like a good idea at the time, but they've been sitting in my fridge (shoved to the back) with little hope of seeing the light of day. Then all of a sudden I remembered I had them, and they have become my new favorite thing. I can tell you, though, that they don't taste as good at room temperature, so if you decide to give them a try keep them in the fridge (and they'll stay fresher, too).

I can still assure you that I will never eat a Fig Newton again for as long as I live, but now I know that there is a time and a place for figs. Who woulda thunk it?

-M

You Look Healthy

2007-03-15T10:15:00.000-06:00

I had a conversation recently with someone who insisted that most vegans and raw foodists that she meets look very unhealthy. She ended her observation by saying, "You look healthy, though. That gives me hope that it can be done."

I can tell you first hand that being vegetarian, vegan, or even being raw does not guarantee your perfect health and vitality. Understanding the needs of your body is essential before you embark on a new diet. I've known people who lost weight on the Atkins diet, but if they really knew and understood their bodies they would have known why the weight loss was not long term, and why they were increasing their risk of heart disease. We should never jump blindly into such a big change without educating ourselves first.

Growing up as a vegetarian, I was a perfect example of someone who was really not super healthy. I survived on bean burritos, french fries, and Diet Coke. Sure, I didn't eat meat. And yes, I did like veggies. But I generally ate what was convenient, and NOT what was in my best interests. This was especially true during my high school years when I worked several jobs, took AP classes, traveled with my Madrigal group, and still participated in city theater productions. There was very little time for me to figure out what I *should* be eating, and so I just ate whatever was accessible, as long as it didn't have meat in it.

It's my belief that many people get excited about going vegan, but are not yet ready to give up the junk food. Surprisingly, you can still find lots of unhealthy foods that are vegan. In order to reach your health potential, you'll have to cut out the crappy foods and eat the good ones. It's as simple as that. Obviously it's my belief that cutting out animal products is a great step to take, but it's not the only one. You can cut out all the meat and dairy in the world, but if you are still eating hydrogenated oils, artificial flavors/sweeteners, refined/processed foods, etc... you still aren't going to feel your best.

Don't be afraid to make the changes if you are ready for them, but educate yourself so that you take the best route possible.

-M

Even Better In A Few Days- Santa Fe Scramble

2007-03-14T09:36:00.000-06:00

I made the Santa Fe Scramble a few days ago and had leftovers so I put them in the fridge. This morning I realized it's really yummy after sitting for a few days, because the flavors really blend and the nuts soften. It's even more like a "scramble"! I realized that I've been calling this the wrong name, because Ani Phyo actually calls it Southwest Scramble or something, but now that I've gotten attached to calling it Santa Fe Scramble, it's stuck! Anyway, you might try letting the nut mixture stay overnight in the fridge before serving it if you have the time to spare. If not, it's still good to eat immediately. Read through my posts for the past few weeks to find the recipe.

-M

Traveling Raw

2007-03-14T08:41:00.000-06:00

Someone asked about traveling raw and whether that was hard to do. To be honest, we haven't been big time travelers up until now, but we are actually turning over a new leaf. Travel used to seem impractical, expensive, and outside the realm of our budget constraints. Our attitudes have changed to reflect our realization that there are more than enough resources in this beautiful universe to make traveling a reality for us. Right now we are still in the thinking/planning/creating stages, but when we finally get the ball rolling and go somewhere fun I'll be sure to tell you all about it.

We are planning a trip to Denver in May to see my younger brother graduate with his MBA. I plan on taking my VitaMix with me, and then I'll swing by the local grocery store to pick up all the fruits, greens, and salad fixin's that I will need to create my meals. One thing I've realized is that people really think the way we eat is fascinating, and as long as we don't impose on them to prepare our raw foods for us, they are more than happy to allow us the use of their kitchens. I have always eaten differently than my friends and family, and it's never been a problem as long as I don't make it one. I provide the foods I need, and I share them willingly with everyone else. It's a win-win situation!

As for the road trip, I will take Ama Ama for sure. I can mix it with water or raw sour cream and make bars, and everyone in my house loves them. They are best eaten chilled, so we'll keep them in the cooler. We will also make homemade trail mix with nuts, seeds, coconut, dates, goji berries, dehydrated fruit, etc... and even whip up a batch of granola in the dehydrator. I'll pack baby carrots, grape tomatoes, and other easy finger foods to munch on, as well, and plenty of water! The simpler we eat, the easier it is.

As for making stops, most restaurants at least offer salad. Although all salads are not created equal, a decent restaurant will try to accommodate you. Just tell them you'd like a nice green salad with whatever raw veggies they have on top. Use a bit of oil & vinegar for dressing, or the juice of a lemon. Your taste buds really will get to the point where this can be a very satisfying meal! And as long as you seem pleased with your food, no one will feel sorry for you. I think we all have that worry initially that everyone will zero-in on our meager little salad and think we are starving ourselves. But really, if you are confident and happy about your meal, no one will even notice. I promise!

It is my goal to seek out raw food restaurants whenever possible, just for the fun of it, but I think I can be quite happy eating wherever we happen to stop.

-M

Emotional Processing

2007-03-10T09:15:00.000-07:00

One unexpected side effect of changing your diet is the emotional processing that begins to take place. Going 100% raw has affected me in ways I would not have expected. For the last few days I have been very weepy. Suddenly the littlest things are making me cry. It's actually a bit silly and embarrassing, but I realize this is part of my body's attempt to cleanse my psyche (and not just my body). As goofy as it sounds -especially if you've never tried to go raw before- the emotional changes are almost as noticeable as the physical ones.

Right now I am striving for ways to feel peaceful in my daily experience. I am the kind of person who is constantly over committed, and always on the go. I am becoming more and more aware of the need to be more intentional about my daily choices, and to strive for more balance. Much of my emotional processing right now entails coming to grips with why I create so much chaos in my life, and how I can stop doing it!

If you take the plunge into raw foods be prepared for an emotional upheaval. It's not permanent, so don't worry! It's just the natural course your body must take as it cleanses out the old and ignites the new. It's all good.

-M

What Mexican Food Means To Me

2007-03-08T14:45:00.000-07:00

Let's get real. No one can switch over to a raw food diet without having some seriously huge cravings. For me, it's Mexican food. Pinto beans, chips & salsa, Mexican rice, burritos, homemade enchiladas, taco salad, you name it. Even as a vegetarian, and a vegan, Mexican food was always accessible. It was my trusty standby, and it meant that as long as there was Mexican food on the planet I would never feel deprived. There isn't a whole lot of Mexican food on my planet anymore, and therefore occasionally I do feel deprived. The cravings are still around, and to be honest, I'm really ready to get over them and move on with my life. I'd love to drive by Cafe Rio and not feel my stomach tugging me towards it.

I'm on a mission to duplicate the foods I absolutely love and can't live without. I'll let you know how I manage to accomplish that, but in the meantime just know that you are not alone in feeling attached to your cooked favorites. We all are. If you read Victoria Boutenko's book, "12 Steps to Raw" you'll learn about her theory of cooked food being an addiction (thus the 12 step program). It wasn't until I read her book that it finally occurred to me that cooked food wasn't my friend. It was my vice. Darn that 7 Layer Dip!

Sure, Mexican food tastes *really* good. But obviously I have emotional ties that I have to come to terms with in order to move beyond my need to have it. I would have died by the age of 13 without bean burritos and mashed potatoes. I have happy memories of going to Taco Tico with my mom on our rare outings. One of us was always wearing a white shirt, so inevitably someone dripped taco sauce and had to spend the rest of the afternoon carrying her purse in front of her to hide it. Good old Taco Tico.

On date nights my hubby and I always go to Cafe Rio. We're simpletons, I know. Some people go out for prime rib, and we just go out for Mexican food. But it suits our casual natures, and we always know the food will be good. Now that I'm raw, I'm not sure where we'll go out to eat when we sneak away from the kids and go out on the town. We'd go to Omar's if it wasn't so darn far away. We have to develop some new routines to fit our new lifestyle. Change is tough, but it's not impossible.

We always celebrate Cinco de Mayo with our kids. We listen to Mariachi Radio and make a big Mexican food feast. We wear sombreros and blow up our big plastic cactus, and we dance around the house making up words to the songs we're listening to. And all this while crunching on chips and pico de gallo. You can't tell me that food doesn't have emotional ties. Seriously, dude. Food carries a lot more weight emotionally than it does physically. I learn that concept more and more every day.

You can see my dilemma, can't you? Mexican food has a reverenced spot in my life. How do I move past that and say goodbye?

Rachel told me that she shed many a tear over the foods that would never be part of her life again. It probably sounds silly to think of crying over food, but it's practically gut wrenching when you first consider that you'll never order pizza again, or eat strawberry shortcake, or whatever it is that you love to eat. My husband told me yesterday that he wished he hadn't jumped into the idea of being raw quite so fast. He suddenly realized all the cooked foods he wants to savor for one last time. "If I'd known last time I ate there that it would be my last, I would have savored it more." Sure, sure. We all think that. But no matter how much I savored my last cooked meals, I still kind of miss them. But eventually I'll forget about them and move on.

I'll be ok, and Mexican food doesn't have to disappear from my life altogether. It just has to play a less central role for me, and I know that's as it should be. If I didn't want the raw food lifestyle so much, then maybe I'd hold on, but being raw actually means more to me than Mexican food (whoah, baby!).

Now I just need to set about creating foods that appeal to my taste buds the way that Mexican food does, and all I can say is HALLELUJAH that lettuce, guacamole, and pico de gallo are all raw!!!

-M

What to Do With Sprouts

2007-03-08T08:50:00.000-07:00

Here are some ideas for ways to use your fresh sprouts:

*Spread raw almond butter (or peanut butter) on a piece of celery and top with fresh sprouts. We like to use Alfalfa Plus sprouts from Kitchen Kneads in West Jordan. Plain alfalfa sprouts would be good, too. These are SO yummy!
*Add to any salad
*Add to any veggie wrap
*Add to any sandwich (if you make tuna sandwiches, it's great to add sprouts)
*Use as a garnish
*Eat plain!

-M

What To Do When...

2007-03-08T06:53:00.000-07:00

...You are invited out to dinner!

A friend asked this question in response to one of my posts, and I thought it would serve my readers well to have me answer it with all the pomp and circumstance of a new post. :o)

Something I've worried about (and feared) is the reality that I've altered the dynamics of my relationships by adopting an alternative way of eating. Then again, I hesitate to say 'alternative' because I really believe this is how Adam & Eve ate in the Garden of Eden. Nevertheless, compared to the general public, the way I eat is just plain weird. What to do?

As I've progressed through my raw journey over the past couple of years I've always come back to the *fear* that other people would either 1) be offended by my decision NOT to eat what they were eating, 2) would scorn me for doing so, or 3) would fade out of my life because of our differences. I did not want to sacrifice relationships because of food. It seems so silly to me that our eating habits could have such an impact on other people, but the reality is that choosing this separateness does, indeed, send up red flags to those who don't understand it. At least it does at first, until they finally start to calm down and see that you are just as cool as you were before (maybe even cooler!).

"You're getting too skinny," they might say.
"I don't think 100% is a healthy way to go about it," you might also hear.
"Why can't you just make an exception?"
"Don't you miss cooked food?"
"I could never do that!"
"Why do you have to eat ONLY raw foods?"

Or you just might run up against disapproving looks and hurt feelings as other people try to understand why you would do something SO strange. Instead of cheering for you, or even quiet acceptance, many of our friends and loved ones feel the need to save us from ourselves.

Last week I was laying on my bed in the middle of the afternoon feeling icky with cleansing symptoms, and my husband came into the room and said,

"Maybe these raw foods just aren't good for you. It doesn't seem like you should be feeling like this. Maybe you should stop."

He was genuinely worried about me, because it's NOT like me at all to be napping in the middle of the day. He still doesn't really understand the cleansing process, but he'll learn. His skepticism is so minute at this point, because he has really embraced the raw lifestyle, so these days I deal with more resistance from friends than anyone else. Most of my loved ones understand my quirky nature, and are familiar with my crazy ideas that tend to run way off the beaten path. I guess they've learned to love me anyway (lucky for me!).

If you think about the S.A.D. (Standard American Diet), shouldn't we be focusing on the utter lack of nutrition in the frankenfood that most Americans are subsisting on? Did anyone watch "Super Size Me"? WAY cool show! Seriously, most Americans eat very few fresh fruits and veggies. If we're going to worry about eating habits, let's worry about getting more fresh produce into the American diet, instead of worrying that the raw foodists are missing out on those crucial trans fats and chemicals. Can you just imagine someone saying, "I just don't think you can be healthy eating only fresh fruits, vegetables, nuts and seeds. That sounds like a recipe for disaster." -or- "Everyone needs to eat chips, cheeseburgers, and Pepsi to be well-rounded and healthy."

My point is that when people express disdain, or seem to attack this way of eating, they are really just expressing their lack of understanding. If they *really* thought about it, they would realize how silly it is to assume that people have to eat steak, milk, cheese, and macaroni to be a healthy person. They just don't know enough about it, and as they learn more they will generally be more accepting and positive about your choice.

So back to the original question, what do you do when people invite you over for dinner? First, I think it's helpful if you tell them in advance what you are eating. This saves from having hurt feelings later on when they've prepared something special for you, but it's not on your diet. It also takes a lot of the pressure off of you. You don't necessarily have to go into a long shpiel about your raw lifestyle. Instead you can just say that you've cut a lot of foods out of your diet because you recently discovered that your body reacts badly to them. You can say you are allergic (because truly, the way our bodies respond to many of these foods is as if we were allergic). People can relate to the word "diet", so use that whenever it's helpful. The hard thing for me is that I'm a pretty thin person, so if I say I'm on a diet people assume I'm trying to be anorexic. So obviously you'll want to choose words that suit the situation. :o)

Another tip is to bring your own dish to share. Bringing a yummy raw recipe to share with others is a great ice breaker. I had this experience at a recent visit to a friend's house. I blogged about it earlier, but I'll give a quick re-cap: They asked us to bring a treat to share, and I brought Date Divinity (all raw) with blackberries on top. The response amazed me, and people gobbled them up. It invited great conversation, and no one seemed to feel any sort of animosity about having a raw foodist in their midst. Cool, huh? By bringing raw food to share you are making the lifestyle more accessible for others. It takes a lot of the unknown out of the equation, and people become more comfortable. Not only that, but then you are guaranteed to have at least *one* thing to eat while you are there! I don't make a big deal about what I am not eating. I just prepare my plate and eat/laugh/talk with everyone as if nothing is different (because nothing really is, except what's on my plate). I find that sometimes the less you say about it, the better. No one wants to sit and have dinner with you if you are picking on their food choices, or making a big deal about the unhealthiness of what's on their plate. Quite honestly, I think THIS is what's really behind the animosity that people feel about raw foodies. They're afraid that if you don't eat what they're eating, then you'll rub it in their face and tell them how bad their choices are. You and I know that we'd never behave that way, but I believe that fear is what fuels a lot of the comments you'll hear from others until they come to realize that you aren't running around judging everyone else's eating habits.

We recently had a Blue & Gold scout banquet at my church, and the dinner being served was Hawaiian Haystacks. I took a bowl and stood in line with everyone else, but instead of putting the rice and chicken/gravy in my bowl, I just opted for the fresh chopped veggies that were meant to be toppings. I was able to eat my little bowl of veggies, and honestly no one even noticed that I didn't have the rest of the stuff in there. I didn't make any kind of statement. I didn't stand on my soapbox and talk about the dangers of gravy and chicken. I just ate my veggies and gabbed with my neighbors. It was nice.

Basically, the decision on how to handle your friends and loved ones will be different depending on the situation. Don't let them be the reason you don't allow yourself to go raw if it's what you really want. It's hard to go against the grain, but it gets easier and easier the more you do it. Don't go raw because I'm singing the praises of a raw lifestyle. It's a big decision, and it may or may not be the right one for you. I just want to empower people to make healthier choices. You can improve your diet without being 100% raw, so just take baby steps by swapping out a few unhealthy foods and trading them for something better.

A quick synopsis:

1. Mention you are on a diet and can only eat fresh fruits and veggies.
2. Say you are allergic.
3. Bring your own raw dish to share.
4. Don't make a scene, and don't pick on what they're eating.

Good luck!
-M

Turnip Ravioli

2007-03-07T22:28:00.000-07:00

Tonight I had a bit of an unsuccessful raw experience as I attempted to slice turnips into paper-thin pieces with a kitchen knife. Note to self: A mandolin slicer is essential! "Paper-thin" is not something you can achieve with a regular old knife and a regular old arm (at least not mine).

I soaked pine nuts and sunflower seeds last night to make the 'ricotta cheese' and today I sliced up the turnips and marinated them in olive oil and sea salt while I blended the cheese mixture. I forgot that I had decided to halve the recipe, and accidentally still added the full amount of lemon juice. Woah baby, that was tangy! Nevertheless, I LOVED the turnips and I thought the whole combo was full of potential. If I hadn't over done it with the lemon I think it would have been nearly perfect. Since my turnip slices were a bit too thick I just smeared the 'cheese' mixture on top and ate them that way. Not pretty, but still yummy. I used a bit of fresh tarragon in the cheese mixture, which was a great addition. My recommendation is to use a paper towel to wipe the excess olive oil from each slice of turnip before adding the cheez, which the recipe didn't mention, but I think is a crucial part of the process.

This recipe was from Leslie Bega on G Living Green Chefs. See the link in my sidebar to go there and give it a try. Personally I've never really eaten turnips, and I discovered today that I really like them- even raw!

-M

Omar's Living Cuisine

2007-03-06T18:50:00.000-07:00

If you travel to Salt Lake City, Utah, you just might want to stop in for a raw food meal at Omar's Living Cuisine. My husband and I ate there this afternoon and had the most wonderful food, but what was more glorious than the food was the amazing spirit and love that Omar radiates. As we ate he was inspired to share a song with us, and he began to sing (for real!). It was a simple tune with the following words:

Earth, my body
Water, my blood
Fire, my spirit
Air, my breath

It was charming, and we were delighted to be serenaded! He went on to explain our connection to the earth, and that what we choose to do has an effect on the world around us. We are one eternal round, and I do truly believe that.

My husband and I sat at the table of colorful, vibrant living foods and talked about the changes we've seen in ourselves since beginning this journey. He has been inspired by my attitude this time around. Instead of forcing my eating habits on him and our children, I've moved forward all by myself and never urged, pleaded, or even hinted that I wanted him to participate. He said it made a huge difference for him to see me let go of my judgment regarding his eating habits, and to let him move along the path at his own rate. I've supported whatever choice he has made for himself, and my unconditional love has given him a more open mind and attitude towards food.

As we nibbled away the last morsels of our meal, my husband told me that he felt the timing was finally right for him. He wants to change his eating habits to mirror mine! He has been hinting at this in recent weeks, but I've reserved my applause to allow him room to think. I didn't want to get excited too quickly and scare him away. Instead I've nodded my approval, but still gave him room to change his mind. With no help from me, he made the decision all on his own. He's actually been eating mostly raw for the past week (WOW!), and has been 100% raw for the past two days without even realizing it. This is exciting progress in our household, and it's certainly a change I never saw coming. I'm elated, and the most thrilling part is that I can share this amazing experience with the person I love most in the world. Making these changes together is going to be amazing! I am a lucky duck!

If you'd like to see more about Omar's food, visit Omar's Living Cuisine on the web: www.omarslivingcuisine.com

-M

Stock Your Raw Pantry

2007-03-06T08:35:00.000-07:00

My friend Julie asked me recently if I would share a list of basic pantry items so she'd have some ideas of what to shop for. Here is the list I gave her, and keep checking back because I'll probably add other things as I think of them. In parenthesis I added a few notes about what I use them for.

Marie's Raw Pantry
Cashews (everything! Nacho sauce, sour cream, on top of salads, nut milks)
dehydrated coconut flakes- unsweetened (sour cream, desserts, pie crusts)
baby spinach (smoothies, salads)
Collard greens (wraps)
kale (smoothies)
romaine lettuce (salads, wraps, dipping in nacho sauce)
zucchini (pizza rolls, imitation pasta, shish kebabs)
tomatoes (duh)
celery (various recipes, including dehydrated crackers and salads)
walnuts (pizza rolls, pea soup, date divinity, and lots of others)
raw cacao powder (chocolate mint milk, puddings, yummy chocolate stuff)
red bell peppers (pizza rolls, nacho sauce, salads, tons of stuff)
lemons/limes (practically everything calls for either a lemon or a lime)
sprouting seeds (alfalfa, clover, etc...)
avocados
almonds
dates
nutritional yeast (as a flavor and nutrition additive for nacho sauce and lots of other recipes)
ginger (grate it up into a Ziploc and freeze it so it won't mold in your fridge before you use it. Then when you need some just break off a little chunk. Works great!)
fruits in season- apples, oranges, mango's, payapa's, kiwi, blackberries, strawberries, blueberries (whatever you can get your hands on)
frozen berries (strawberries, blueberries, mixed berries)
pure maple syrup or agave nectar
olive oil
lots of herbs and seasonings (These are the key to making things taste good!)
cilantro
pine nuts
cucumbers
smoked chipotle peppers (Chipotle salad, which is YUMMY!)
BASIL (lots of basil! pizza rolls, salads, crackers, and more!)
frozen peas (soup, pea casserole, salads)
frozen corn (corn chowder, dehydrated corn crackers)
sunflower seeds (salad, pate's, Santa Fe Scramble, and lots of others!)
Nama Shoyu or Bragg's Amino's
baby Thai coconuts
cabbage
Miso
Jicama
serrano peppers (just a couple)
sweet Vidalia onions, red onions, scallions
fresh mushrooms (salads, pizza rolls)
Larabars (yummy raw bars- Cinnamon Roll is probably my favorite so far)

and last but not least BANANAS! We buy 32 pounds of bananas a week

As I think of other items I'll come back and add them.

-M

What Every New Raw Foodie Needs to Know

2007-03-06T08:21:00.000-07:00

When I first made the decision a few months ago that I wanted to "go raw" again, I hadn't committed to 100% so my digestive system didn't really do a lot of changing. Since last week when I accepted my friend Rachel's challenge and decided to go three months 100% raw, my system has been in a tizzy trying to keep up with all the cleansing. My body is not used to the amount of nuts I am eating lately (not by themselves as a snack, but in recipes.... they add up!). Alas! I had to call Rachel and pick her brain to figure out what I ought to do. Give up nuts? Ack! At this point I just don't think I can do that. Minor bowel cleanse? Major bowel cleanse?

Having taken a few classes from Dr. Christopher's School of Natural Healing, I'm quite familiar with the good old bowel cleanse that he recommends. Apple juice and prune juice, baby. It will clean you out quick! But I'd rather take a bit less drastic approach, so I'm drinking Senna Tea and taking his Lower Bowel Formula to keep things moving in the right direction while I'm getting through these early cleansing issues. Today I'm keeping things simple and trying to stay away from any heavy nut dishes to aid the process. I should probably limit nut recipes until later in the day, so I'll try to keep that in mind.

This is one reason that soaking/sprouting your nuts and seeds is a really good idea, because then the life force has been ignited and they are more digestible.

Food for thought
-M

Don't Get Hungry

2007-03-05T17:05:00.000-07:00

It's my experience right now that the key to success when you begin the full time commitment to raw foods is that you avoid letting yourself get too hungry. Keep a bag of nuts/seeds/berries or a Larabar with you when you are out and about so that if the cravings strike you'll have a backup plan. I find that my resolve is the weakest when I am hungry. All of a sudden the cooked foods that I've been loving for years start coming back to haunt me, and they never EVER taste as good as I think they will. I'm looking forward to the day where the cravings stop!

-M

I Like Chunks

2007-03-05T16:01:00.000-07:00

I discovered today that I like chunks in my soup. I never really thought about it one way or the other, but when you make soup in the VitaMix it's pretty likely that your soup will be very very smooth. I made the "Not Your Grandmother's Pea Soup" recipe that one of my local raw foodies shared with me and although the flavor was pretty good, the smooth airy consistency kind of freaked me out. It was so creamy that it seemed like whipped pudding, but tasted like soup, and looked like a brilliant green cream smoothie. Too much diversity for me! Note to self: Next time add chunks. If I were to do it again I'd probably stir in chopped tomatoes, onions and maybe some cilantro before I ate it.

On a different note, I was watching a free online video from Alissa Cohen and she said something I wanted to share with you all. She said it was easier to go 100% raw than 90% raw. I agree with her completely and I'll tell you why. Only at 100% raw can you begin to overcome cravings and food addictions. At 90% raw you can so easily continue eating whatever else comes your way (because who really keeps track of exactly what percentage of raw food they are really eating anyway?). I can tell you this from experience. For the past few months I've been doing mostly raw- sometimes as high as 90-100% but usually more like 50-60%. If you eat two raw meals a day and one cooked meal (which was my original goal) that works out to be about 60% raw. Mathematically that would seem to be 66% raw, but in all actuality most of us eat more at dinner than at any other meal of the day.

Anyway, my point in sharing this is to help my readers understand the drive behind the 100% goal. It's not because we're trying to prove that we're extreme, but rather we want the health benefits and clarity that come through a full blown raw food lifestyle. Crazy as it sounds, it does seem to work. When I ate two raw meals and one cooked meal a day, I could still justify going out for pizza (or whatever), even though those foods clog up my system and counteract the good I'm trying to do with raw foods. Yes, it felt good to know that I was the boss of my food choices and could eat whatever I wanted. It was probably the nicest way to transition my body into a state of readiness to finally commit to going raw altogether. But now I realize that maintaining 90% raw (which would be my ideal if I were to eat cooked food) is a whole heck of a lot harder to keep up with than just going 100% raw and not looking back.

Make sense?

-M

Don't Forget Zucchinis

2007-03-04T17:06:00.000-07:00

It's only day one of my menu plan and already there is a kink. Our dinner for tonight was supposed to be "Live" Pasta made from zucchini, but obviously that's a problem when you forget to buy zucchini! So instead I made Ani Phyo's Sante Fe Scramble (see my next post for video). I didn't have exactly the right ingredients, but even with my substitutions it was so yummy! Not only did I love it, but my non-raw husband really liked it and had two helpings! Here were my adjustments to the recipe (and I only made half a batch, which is one piece of advice I'd offer you if you are trying a new recipe. You don't want to make a whole lot of something and find out you don't like it).

Santa Fe Scramble

1/2 c. almonds
1/4 c. sunflower seeds
1/4 c. water
1 tsp cumin (instead of turmeric)

Blend in nuts and seeds food processor until in small pieces. Add water and cumin and blend again for a few seconds.

Add a handful of chopped cherry tomatoes and a handful of sliced onions (Vidalia sweet onions are yummy). Don't leave these out, because they really make the recipe complete. I also added one large basil leaf, chopped (instead of cilantro, because I didn't have any on hand). Then add a good size dash of taco seasoning and mix all together. Place a rounded scoop of mixture onto a bed of fresh baby spinach leaves and top with a hefty shake of veggie pepper (I added quite a bit!). This was surprisingly yummy and took only a few minutes to make. My husband is still going on and on about how he can't believe he just ate a raw dinner and he feels completely satisfied. Altogether we had a green smoothie, the Santa Fe Scramble and some Ama Ama bars.

Give it a try and let me know what you think!
-M

Romaine Wraps & Chocolate Banana Zip

2007-03-03T20:46:00.000-07:00

Here is what I whipped up for dinner tonight (my own invention). Keep in mind that all measurements are VERY approximate, so taste test and add what you think it needs.

Romaine Wraps
In a food processor add-
4 or more baby carrots
small handful of cauliflower
3-4 large basil leaves
2 small mushrooms
Few Tbsp pine nuts
Dash of Bragg's Amino's (or Nama Shoyu)

Pulse the mixture for a few seconds until the pieces are small, but not smooth. Spread evenly over 4-5 pieces of romaine lettuce. Top with chopped avocado, onion slices, sliced tomatoes and a generous sprinkling of Veggie Pepper (Frontier Brand).

My husband was skeptical but he really loved these! He ate two of them and kept saying, "Wow! Good job!"

For dessert:

Chocolate Banana Zip

In a Vita Mix (or any blender) add 1/2 c. cashews, small handful of macadamia nuts, 2 c. water, 2 Tbsp raw cacao powder, dash sea salt, few Tbsp pure maple syrup, 2 Tbsp honey. Blend on high until smooth. Add 3 ripe bananas and then add 2-3 trays of ice gradually until smooth and creamy. Add additional sweetener if needed.

Everyone loved the smoothie! Be careful not to add too many macadamia nuts or they will over power the flavor of the other ingredients. In fact, this would be just fine without them so just add a few extra cashews if you prefer.

Both recipes took just a few minutes to prepare and were very satisfying!

-M

Raw Menu For This Week

2007-03-03T17:34:00.000-07:00

Here is my first attempt at a raw menu. As I mentioned before, menu planning is a secret fetish of mine, but it takes a new level of creativity and determination to come up with an all raw meal plan for an entire week. If you were asking me to create a vegetarian or vegan meal plan I could create a 3 month menu without batting an eyelash, but when it comes to raw foods I feel like a complete novice. There is much to consider- not just cost and availability of the ingredients, but also the amount of time and energy required to prepare each meal. I tried to approach this menu with the following ideas in mind:

1. A few special desserts spread out throughout the week
2. Only one complicated dish per day (or less)
3. Spread out dehydrated foods so that they don't overlap. This will allow my dehydrator to run continuously but still be able to accomplish everything I'm requiring of it. My dehydrator is just not large enough to manage several dehydrated recipes at the same time.
4. Variety and consistency. There are some things that can stay constant and we'll never get tired of them (smoothies, for example). But for the most part we need a nice variety in our foods so that we don't feel bored with what we're eating.

So here it is, and whenever possible I'll share the source for the recipes. Recipes with an asterisk need some prior preparation (soaking, sprouting or dehydrating).

Sunday-
Break the fast dinner: Live Pasta w/ Marinara & Salad (Candle Cafe Cookbook)
Snack: Smoothies & Apple Mango Fruit Leather* (in the dehydrator already!)

Monday-
Breakfast: Smoothies
Snack: Apricot Ama Ama Sour Cream Bars (Shelly Abegg)
Lunch: Taco Roll-Ups (Me! I'll share the recipe when I make it)
Dinner: Rachel’s Pea Casserole (Rachel Talley www.livingmom.net)
Dessert: Mango Lime Parfaits (G Living Chefs- free online)

Tuesday-
Breakfast: Smoothies & Agi's Dancing Berries Cereal (Agi's Raw Foods)
Snack: Avocado Chocolate Pudding (My version or Rachel Talley's)
Lunch: Pizza Rolls* and Salad (See recipe on my blog)
Dinner: Veggie Burgers* w/ toppings & Coriander Raita (The Raw Transformation)
(I broke my own rule today with two different things in the dehydrator, but neither one takes up too much room so I can do both).

Wednesday-
Breakfast: Smoothies
Snack: Granola (Me! I'll share my recipe when I come up with it)
Lunch: Split Pea Soup w/ flax crackers (Lorna from my raw food list... I'll share it soon)
Dinner: Chipotle Salad (Candle Cafe Cookbook w/raw adaptation from me)
Dessert: Tropical Lime Pie (The Raw Food Gourmet)

Thursday-
Breakfast: Smoothies
Snack: Apple Pie Crackers* (Rachel Talley)
Lunch: Corn Chowder (Rachel Talley)
Dinner: Garlic Mashed potatoes w/ Jamaican Jerk Shishkebabs* & Ginger Limeade (Potatoes by Rachel Talley, Shishkebabs & Ginger Limeade by Vanessa Sherwood at G Living)

Friday-
Breakfast: Smoothies
Snack: Romaine w/ Nacho Sauce (Rachel's Nacho Cheese sauce, www.livingmom.net)
Lunch: Fruit Medley (Shelly Abegg)
Dinner: Salad w/ Chick-Un Fingers*, Banana Papaya Pudding (Alissa Cohen at G Living)

Saturday:
Breakfast: Strawberry Crepes* (Alissa Cohen at G Living)
Lunch: Leftovers
Dinner: Collard Wraps* (Alissa Cohen at G Living- see her prepare it online!)

Things to keep in mind:

Have a menu plan is vital because it allows you to think ahead about what you'll be preparing, which allows you to get a head start when necessary. Foods that need to be soaked, sprouted or dehydrated need to be started 1-4 days before you plan to eat them. As I perfect this menu plan I will re-post it with an accurate time line of when these events need to begin.

-M

Cleansing & Planning Menus

2007-03-03T09:26:00.000-07:00

I'm experiencing cleansing symptoms this week, and UGH! I'm ready to get through this. It's now been a full week of 100% raw and I can feel my body going through weird transitions. I've been tired, cranky, and very aware of my digestive system. I've been reading up on cleansing symptoms and everything I'm going through is totally normal, but that doesn't make it pleasant. I'm thinking about cutting out all nuts and seeds for week or so to speed up the process so that I can be through with all the cleansing junk. I'm just not sure if I can actually do that, because it will seriously limit my food options. This morning I'm drinking a VERY green smoothie that consists mostly of cucumber, celery and kale, with a bit of frozen fruit to make it cold. It's not the most flavorful smoothie I've ever made, but my goal is to assist my body in the cleansing process.
-------------------

Later today I'm going to sit down and plan my raw menus for next week. This is a hobby of mine that I've been doing for years, but it's been difficult for me to do since I've transitioned to raw foods. Most of the recipes require unusual ingredients, or are incredibly time consuming, so planning my menu was just a bit too overwhelming. I think I'm finally at the point where I can plan ahead and not feel like I'm over committing myself. I will share my one week menu plan with you as soon as I get it all written out, as well as the shopping list and sources of recipes. Look for it later today!

-M

Don't Try This At Home

2007-03-02T21:41:00.000-07:00

Today I made the Raw Oatmeal Cacao Cookies from G Living and I just wanted to say... Don't do it! Yuck! The macadamia nuts were overpowering and the coconut butter was greasy. I don't know what to do with all of the ingredients I wasted on them (and pricey ones at that!), but we are definitely not eating these as cookies. I'm thinking I'll mix them up with more oats and honey and maybe I can salvage them in some fashion. Everyone in the house gave them a big thumbs down :o(

And while I'm at it, I want to give another unfavorable review to Raw-eos, the raw version of Oreos. Icky! Maybe it was the flavor I bought, but no one in the house likes those either. I will NOT be buying those again.

I'm going to develop a yummy raw cookie and then I'll share my findings with you.

Better luck next time!
-M

Having A Mentor & A Support Network

2007-03-02T15:13:00.000-07:00

When I first began homeschooling several years ago, I remember feeling so hungry for the support and companionship of other homeschoolers. There was an instant connection when I met other homeschooling families, and an immediate bond of familiarity. It was crucial to my early success, and I looked to them with the faith that if they could do it- then I could do it. Going through the ups and downs of the homeschool adventure would have been a hundred times more trying for me if I hadn't been lucky enough to know other women who could understand my bad days, encouraged me to keep going, and gave me new ideas to keep me excited about the process.

The raw journey is much the same, just as any major lifestyle change would be. Having a mentor in your life provides you with a soft place to fall when the road uphill seems too steep. A mentor will tell you the truth when you need to hear it, as difficult as that might be. When we are in the midst of our own (sometimes painful) growing process, we can't always see the forest for the trees. But our mentors can, and they aren't afraid to tell us what we can't tell ourselves.

My mentors are the ones who brush off my skinned knees and tell me to keep going. They inspire me. They motivate me. They expect the best I have to offer. Those are the kind of people I want in my life! Don't you love spending time with people who bring out your very best? If you're considering going raw (or homeschooling, for that matter), find a mentor!

A support network is also crucial to our success because it reminds us that we are not alone in our efforts. I find that my journey is so much easier when I can associate with those who are moving in the same direction. There are many wonderful people in my life who are not raw foodists, but they are open to learning about eating healthier and they support my efforts. If you are toying with the idea of being raw, don't worry that your entire social network will change. It won't! But you will open yourself up to the possibility of another group of people in your life that can be a support to you (and you to them) because you're all on the same path. Seek out like-minded people to associate with on a regular basis so that you can inspire each other. Spending time with other raw foodies really encourages me, and I always come home feeling uplifted and more determined in my food goals.

-M

Inspiring Your Family & Updated Pizza Rolls

2007-03-02T07:36:00.000-07:00

Last night I dragged my family to a Raw Food Family class taught by my friend Rachel Talley. As much as I knew that most of my family members were not looking forward to the event, I had a feeling that Rachel's enthusiasm just might spark something for them. The class was awesome, and my boys were inspired by seeing Rachel's children making living foods and talking about their choice to become raw. My husband soaked it all up, and especially related to Rachel's husband who talked about his own journey toward healthier eating and what his struggles and challenges have been.

The drive home was very interesting as I listened to what everyone had to say, and I marveled at how successful the class had been at inspiring them. The conversation for the rest of the night revolved around going raw, and I completely enjoyed sharing a brief sense of being on the "same page" with my entire family at the same time. I'm usually leaping ahead into uncharted waters, and eventually they come along to test them out with me. Yet with raw foods it's been quite a while that I've worked towards this and haven't had a whole lot of interest from them. In the beginning I didn't even have their support, but that changed as I opened myself up to the reality that I needed to do this for myself and not to force it on them. When I took responsibility for this decision being completely mine, I gave up the desire to control their food choices and we were all much happier. I guess in the back of my mind I had "given up" on them, and figured that it would be a long lonely road ahead for me. Not so. Seeing them come around to my way of thinking is very exciting!

As for the Pizza Rolls, I upgraded the recipe with a few new twists that I wanted to share with you. At this point the recipe is basically all mine because I've changed it so much:

1 c. soaked walnuts (I think pine nuts would work well too)
1/3 c. sun dried tomatoes
1/2 red bell pepper
1 very small onion
2 cloves garlic
1 large handful fresh basil (the more the better)
1 nice sized pinch of fresh oregano (much much less than the amount of basil)
1/2 c. fresh sliced mushrooms (more or less)
sea salt
Italian Seasoning
Fresh raw olives (or whatever you have)
--Basically, think about what you like on your pizza (besides meat and cheese) and try adding it

Zucchini!

If you remember the previous recipe, you just shave the zucchini into slices with your potato peeler. It takes a few tries to get the hang of it, but you can make some beautiful thin slices that way. Take all the other ingredients and mix them in your food processor. This time I kept it a bit chunky (tiny chunks), rather than totally smooth like a pate. I liked the flavor better this way. And my whole family DEVOURED these when we got back from the class last night- even Josh (my 12 year old) who never wants to eat any of my raw recipes. The first time you make these they'll seem labor intensive, but I've discovered that the more I make them the easier they get and now it's really a snap to whip them up and they dehydrate all day until we're ready for them. I dehydrate them at 105 degrees and we just eat them right out of the dehydrator so they are still warm. My kids swear they taste just like pizza!

Food Bonding

2007-03-01T16:35:00.000-07:00

There is an interesting camaraderie about sharing food with people. I've been thinking about this a lot lately, and here is my conclusion: Food is a catalyst for bonding, communicating, and expressing our commonality. When we "break bread" with other people we are basically establishing an unconscious relationship where the food equals our shared identity. I don't think most people are aware of this, but it's becoming more clear to me all the time that this is an internal factor that affects the way we feel when we eat with other people. When I eat at home there is zero outside pressure to eat something that doesn't fit my raw lifestyle. But as soon as I go into the world and experience food with friends or extended family, the stakes get raised and the unspoken "food communication" issues begin. By choosing not to eat what other people eat there is a risk of sending the message that I am different, and that difference can be interpreted as lack of trust, or (at the very least) a desire to remain separate. The unspoken message seems to be, "I'm not like you. We are different. We don't share a common identity." This isn't really what the message is, but it's the way we interpret it because of our heavy emotional connection with food.

I am learning that these messages are programmed as part of our social infrastructure and not a part of who we really are (or have to be). It's entirely possible to eat differently than others and not send the message that we are separate. It's really about relationships, and NOT about food. Food is not what makes us close to other people, it's merely the vehicle we use to do so. Think about it: going out to eat, meeting for a drink, dinner parties, potlucks, picnics, dinner & a movie, pizza parties, candy rewards, meals for a new mother, casseroles for a funeral, catered meetings, you name it!

Something interesting that occurred to me recently is that people often think that raw foodists are obsessed with food. From my experience, raw foodists are really trying to live in an enlightened way that frees them from food obsessions. If you think about our society, you realize that we are a nation obsessed with food. Really! If you don't agree with me, spend a few days looking at the world around you. We haven't watched TV in 4 years, but I can guarantee you that not much has changed (at least not for the better) since then. The viewing public is barraged with commercials for food and drink. If you flip through magazines on the newsstand you'll find recipes, weight loss articles and food ads. True, we do all have to eat. But if you really want to argue the nuts and bolts of it all there's a whole heck of a lot of crap on the market today that we call "food", and it doesn't really feed us. It satiates something emotionally, but it serves no purpose nutritionally. If we were just feeding ourselves for physical health then we would all probably eat a lot better than we do.

It's quite the rant, I know, but I wanted to share with you some of the deeper reasons behind changing our eating habits. When we realize our emotional dependence on food we are more likely to step back and reevaluate. When food becomes about health, and not about emotion, we are freeing ourselves to deal with our emotions in a more productive way.

Food for thought!
-M

Green Chefs- G Living Network

2007-02-28T12:34:00.000-07:00

If you haven't yet taken the time to watch an episode on the G Living Network, you might want to take a peek (see my sidebar for the link). This morning I watched Vanessa Sherwood's Summer Mojo Madness Salad video, and it looks so yummy! I also want to make the Raw Oatmeal Cacao Nib Cookies from Kookie Karma. There are so many mouth-watering recipes and videos that you're sure to be entertained and inspired. Curl up in front of your computer screen with a nice green smoothie and enjoy the show!

-M

Daryl Hannah

2007-02-28T09:58:00.000-07:00

I rarely post about celebrities. However, I learned about Daryl Hannah's "Green Living" video blog and had to see it for myself. WOW! If you'd like to be plopped down right in the middle of raw food living check out her latest episode "Eat More Greens". There are many past episodes on all kinds of green topics, which I'm looking forward to watching. I'm adding her blog to my list of links, but I wanted to make special mention of it so you would maybe take the time to check it out. I really enjoyed the raw food video, and I think you will too!

www.dhlovelife.com

-M

Goji Berries

2007-02-28T08:56:00.000-07:00

Have you ever tried Goji Berries? Have you even heard of them? If not, this super berry is going to be your new best friend! There has been ongoing hooplah in the raw community about the amazing Goji Berry, and I finally took the plunge this week and gave them a whirl. Here's the scoop:

Goji Berries Contain: 18 amino acids, including all 8 essential amino acids (a complete source of protein!); Over 20 trace minerals (calcium, iron, germanium, phosphorus, zinc, etc...); More protein than whole wheat; More beta carotene than carrots. You should see the amount of Vitamin A in these babies!

Your local health food store probably carries Goji Berries (look for Nature's First Law brand or visit www.sunfood.com).

The berries are sun dried and fairly chewy. The flavor isn't amazing, but for the health benefits they are certainly worth eating. Goji Berries will be a new staple in my household!

Suggested reading (from the back of the bag):
Goji: The Himalayan Health Secret by Dr. Earl Mindell, Eating for Beauty and The Sunfood Diet Success System both by David Wolfe; Raw Power! by Stephen Arlin.

-M

Almond Pudding

2007-02-25T20:22:00.000-07:00

I forgot that I wanted to mention that I tried an almond pudding recipe today from The Raw Food Gourmet and DID NOT like it. I think I've decided that I'd rather use cashews whenever nuts are called for, unless it's just for snacking. I like to eat raw almonds plain or seasoned, but I have not been liking the flavor of them in creams or dips.

-M

Smoothie Recipe, Dates & Raw Talk

2007-02-25T19:11:00.000-07:00

Tonight I experimented with an unusual smoothie to see what I could get away with. The end result was very yummy! I didn't pay close attention to measuring what I put in, but here is the general idea:

2-3 bananas
2 carrots
1/2 cantaloupe (remove rind)
1 c. frozen blueberries
2 c. frozen strawberries
5-6 pitted dates (for sweetness)
Juice of 1/2 lemon

I also added some Super Food powder (green dehydrated vegetable powder) just to add some additional nutrients since this was part of our dinner tonight :o) I could taste the carrots more this time than in times past (probably because I added more than usual), but it wasn't a bad flavor. Everyone slurped their smoothies down in minutes, so I take that as a good sign. I really liked using the dates to add sweetness instead of the pure maple syrup. I LOVE the taste of pure maple, but at the same time it's very pricey and you have to add a noticeable amount to get the desired sweetness. Both dates and maple syrup have nutritional value, as opposed to sugar- which has none (both dates/maple have calcium and iron, but dates have a few other goodies like Vitamin B6 and magnesium... though not a whole lot). Lately I'm beginning to LOVE LOVE LOVE dates as an awesome resource for adding sweetness. I don't really like to eat them plain, but as an ingredient in other recipes I am smitten!

My middle son has decided to jump on the raw wagon with his Raw Maw. I've gone the past two days 100% raw and he's been right along with me, happily munching on whatever raw concoction I've come up with. (Side Note: It's not that I haven't been 100% raw before, but lately I've been cheating quite a bit. Once you justify eating something that's not raw, it's suddenly easier to justify the next thing and the next, and before you know it you're off the wagon altogether). I told my son that it was completely his choice, and he could eat regular food whenever he wants. I have to admit that I'm a bit giddy about being able to share this with him, because he is already a fun kid to have in the kitchen. There's just something pleasant about having another member of the household to team up with. I don't expect this to necessarily be a long commitment for him, and won't be surprised if he changes his mind in a few days. I'll enjoy it for as long as it lasts. In the meantime I'm focusing more energy on raw foods that kids love, as well as quick and easy snacks. They aren't as patient as we grown-ups are when it comes to being hungry.

I truly believe that every time we put living foods into our body we are doing ourselves a favor, even if we aren't 100% raw. If more people would take that positive first step to cut out sugar, dairy, or even meat, and then incorporate more live foods, they would be amazed at how much healthier they feel. I can see and feel a difference when I'm sticking to the healthy food choices and avoiding those things that tempt me (Cafe Rio Salad- no meat- with creamy tomatillo dressing... oh my! YUMMY!). I'm fortunate that chocolate and sweets don't tempt me one bit. It's the tortilla chips and beans (and soup, and bread) that really get me drooling.

For those who don't understand the motivation behind the raw food lifestyle, it just sounds like silly self-deprivation. The only way to "get it" is to do it for yourself and notice the changes in your body, your mind, and your entire psyche. It's a form of self-mastery that becomes more about enlightenment than about food, and that statement will only make sense to you if you've been there and noticed it for yourself. Either way, eat more raw foods and you'll live longer :o)

Off to enjoy a warm bubble bath and dig into a good book.
Happy Evening-
M

Quick Raw Goodies

2007-02-24T18:40:00.000-07:00

We were invited to a couple's workshop tonight to talk about The Secret (one of my new favorite things) and we were asked to bring a treat to share. I decided to go for the gold and bring a raw treat. This amazingly quick little dessert was such a surprise, and tastes like it was far more work than it really was. Quite honestly, I don't think anyone will believe it's raw, much less good for them. I tried to snap photos of it, but just couldn't get a clear picture. You'll have to use your imagination....

Date Divinity (from The Raw Food Gourmet)

3-4 c. dates, washed and pitted
2 tsp strong vanilla
1 c. walnuts
fresh berries (we used blackberries)

In a food processor grind nuts until they form a coarse meal. Remove them from the food processor and grind up dates with vanilla until they form a creamy ball. Then add the walnuts again and combine until well mixed. Press into a small casserole dish and refrigerate for several hours. Cut into squares and place a fresh blackberry on top of each little square. I cut the squares about 1" square so they were a perfect host for one shiny berry. These are terrific! Everyone in my household loved them, and I'll have to let you know what the other guests at the workshop think. These took only a few minutes to make and were so worth it!!!

Update:
I just wanted to report that the Date Divinity was a hit! None of the people there were raw foodists, or even vegetarians, so I was curious to see their response. What I discovered is that bringing a raw recipe to share with non-raw people is a wonderful conversation starter. People were asking all kinds of questions and marveling at how yummy they were. I really enjoyed being able to share something healthy and natural, and they clearly enjoyed trying something new. I brought two plates full and not a single one was left (and there were only 5 couples there!). And I have to share a cute experience: my friend hosting the workshop has become interested in healthy eating, and she attended my raw potluck Friday night. Last night she had created her own raw treat to share with us and I was honored and pleased to see her efforts.

Simple Raw Lunch

2007-02-24T15:04:00.000-07:00

This lunch was a refreshing change from the demanding raw recipes that I'm often tempted to make. My 11 year old son munched on this right along with me and we both enjoyed it! I whipped up a quick and easy batch of Rachel Talley's Raw Cheese Dip (tastes like nacho cheese!), and then I arranged a plate full of romaine hearts and a few tomato wedges for dipping in the 'cheez'. It met all the criteria for a great raw lunch- quick, easy, and yummy!

Raw Cheddar Cheese (Rachel Talley www.livingmom.net)
1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked overnight)
1 tbsp. Tahini (optional)
3 tbsp. Nutritional Yeast
1 tbsp. Onion
1 Garlic Clove
2 tbsp. Lemon Juice
1 1/2 tsp. Sea Salt
Blend until creamy.

Yum!
-M

A Challenge

2007-02-24T09:30:00.000-07:00

What a difference it makes to have people in your life to be accountable with. The raw journey is such an interesting, and sometimes solitary experience, and I've realized in recent months that a support network is vital. Major lifestyle changes are so much easier when you have people in your life that not only support you, but encourage you and even push you to move forward. Each of us has the opportunity to be that kind of support for those around us, and each of us takes our turn needing to be supported.

A new raw friend of mine issued a challenge last night that I maintain 100% raw for three months starting today. Just having that accountability to someone else is very helpful for me. I'm sure it's all mental (and does that really matter as long as it works?). This is something I want to do for myself, and I want to be accountable to someone who knows my intention and wants to help me succeed.

There are times that I notice how truly "different" I really am, with each stage of personal growth that I experience lifting me to a new level of weirdness that sets me apart from the rest of the world. And yet the "weirder" I get, the more I feel that I'm finally fitting into my own skin. It feels good to "live my truth", as Carol Tuttle likes to say. I'll tell you more about her later, as well as more on my burgeoning philosophy that raw foods isn't the be-all/end-all, but rather a conduit to a state of mind that expands our horizons on every level- not just with food. In fact, food becomes less important as we start discovering more about ourselves emotionally and finding spiritual enlightenment through living a life of higher vibration. Raw foods have a higher vibrational frequency than cooked, dead foods. It sounds metaphysical, but it's scientific. When we eat foods with higher vibration, our bodies respond by vibrating at higher frequencies and we become more acutely aware of ourselves, of our core issues that need to be improved, and of what's REALLY important in our lives. It's hard to explain how eating a raw food diet could have this kind of impact on a person's emotional and spiritual state, but it does happen. The only way to find out is to try it yourself, and to associate with others who are on the same path. It's like waking up! I feel like I've been sleep-walking through the last 32 years of my life and just recently the lights came on.

Before I leave you I want to share a few treasures I have recently discovered:

Carol Tuttle www.caroltuttle.com
The Secret www.thesecret.tv

Love & Light,
M

An Avocado Pudding Tip

2007-02-22T21:22:00.000-07:00

If you ever happen to try the avocado carob pudding you might want to take note that it's very unappetizing if you use avocados that are too green. We tried that today and it was a very sad experience. I couldn't stomach more than a bite. Bummer! The ideal avocados are still slightly firm on the outside. Inside they should be soft enough that the skin peels off reasonably well, but not so soft that the insides are mushy.

-M

Pad Thai "Noodles"

2007-02-22T21:08:00.000-07:00

The photo of this recipe literally called to me from the pages of The Raw Transformation. I've been thinking about making this for ages, and since I'm hosting a raw potluck tomorrow I figured I'd give it a whirl and see if it was worth making for guests. Here are my thoughts...

I loved the "noodles" made of zucchini, carrots, red cabbage, red peppers and a few other things. It called for baby Thai coconut, and considering my negative history with the baby versions I opted for a mature coconut. Alas! It was another foiled attempt at fresh coconut with the resulting coconut noodles tasting exactly (no exaggeration!) like dish soap. Weird! I truly do love fresh coconut, so I don't know what my problem is these days with picking a good one. I opted to throw together the recipe sans fresh coconut, and as an afterthought I sprinkled in some dried shredded coconut in its place.

The sauce was nearly perfect except for the addition of "peanut" sauce (made from almonds, because peanuts are harder to digest and apparently carry a fungus... who knew?). I loved the combination of fresh ginger, raw sesame oil, Bragg's Amino's, fresh lemon, tamarind puree, serrano peppers, and other goodies I can't recall at the moment. But as I said, the "peanut" sauce was a sorry combination with everything else and I regretted that I had added it at all. The flavor of the raw almonds really jumped out at me and overshadowed the rest of the meal.

I'm going to overhaul the recipe to make it more user-friendly (and decidedly tastier) and then I'll share the perfected version. The one in the book calls for the veggie noodles to be prepared, and then three or four different sauces to be made separately and then mixed together. In my opinion (not so humble, I suppose) it would be far more logical to combine all the sauce ingredients into one fabulous Thai sauce rather than having the hassle of preparing several different ones.

I'll be posting the improved version this weekend. For now you can enjoy the photo of tonight's experiment.

-M

A Conversation In The Produce Section

2007-02-22T14:38:00.000-07:00

I was shopping for produce at my local grocery store this afternoon. As I reached for a few bunches of kale, a pleasant older gentleman noticed my choice and said, "What do you do with that stuff?"

"Smoothies!" I exclaimed, and smushed my kale bunches into the produce bag.
"Smoothies? What else do you put in those?" he asked, his interest clearly peaked by my suggestion.

I listed my usual smoothie ingredients (bananas, strawberries, mixed berries, lemons, oranges, etc...) and he investigated the kale a little more closely.

"No wonder you have such a trim figure!" he offered. Gee, thanks!

"What about these mustard greens?"

On and on the conversation went as he inquired about my use of various greens and veggies, all the while searching for the price-per-pound on these mysterious far-fangled foods. We couldn't find the price for kale.

"I guess I never thought about the price," I said. "I just love it so much that I buy it without thinking."

He continued on, not buying the kale (the unknown price must have scared him away). I just smiled to myself, thinking about how nice it is that we can still have a conversation with a complete stranger in the produce section. And there may just be one more person in the world drinking green smoothies!

-M

Pineapple Papaya Cream Smoothie

2007-02-20T09:08:00.000-07:00

This idea came from a recipe by Shelley Abegg, but I adapted it based on what I had in my kitchen (and it's a known fact that I am nearly incapable of following a recipe exactly because I MUST tweak it to make it mine). It was dreamy and wonderful! Remember the 'raw sour cream' recipe that I posted a few months ago? Look through the archives if you happened to miss it. That sour cream recipe is so versatile and useful in your raw recipes. Today I used some of that sour cream to create this creamy fruit smoothie, and it is seriously like drinking dessert. The creamy pale peach colored smoothie was a hit with my boys, as well.

Pineapple Papaya Cream Smoothie
(inspired by Shelley Abegg, new version by Marie Greene)

1 1/2 c. fresh papaya (seeds removed)
1 c. fresh pineapple (rind removed)
1 whole orange (peeled, cut into quarters)
juice from 1/2 fresh lemon
Handful of ice
1/2 c. cold water
1/4 c. pure maple syrup
1/2- 3/4 c. raw sour cream

Puree in Vita Mix until smooth (your regular blender will probably do a decent job with this- let me know if you try it and how it turns out).

Marie

Smooth as Silk

2007-02-19T19:49:00.000-07:00

Having a Vita Mix greatly increases the options for smoothies. We've been adding whole oranges (minus the peel but with the pith still intact), whole carrots, and whatever else sounds tasty. Another thing I LOVE about the Vita Mix is that it has the room to make a lot more smoothie in each batch, so I don't have to repeat the process twice each time in order to have enough for everyone in our family. The smoothie shown consisted of:

1 small bunch kale (rinsed)
3 bananas
1 whole orange
1 carrot
1 c. fresh papaya (no seeds- I'm sure they would blend, but they look like bugs to me)
1 c. fruit juice (usually I use water)
a dash of pure maple syrup
1/4 fresh lemon squeezed
8-10 large frozen strawberries

Yummy!
-Marie