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Author Archives: rawgirl
How to Make a Mushroom Quinoa Salad
We are snowed in down here in the DC area, again!! So I managed to hook up this recipe, but didn’t dare brave the ten inches outside to get two essential ingredients that take this salad to the next level: corn and cilantro. I added them into the steps below. If you don’t know about quinoa, it is a complete protein and awesome for very active vegans because consuming it helps your muscles regenerate from intense workouts. All vegans know the first question non-veggies ask is, “Um, where do you get your protein?” Well quinoa is a bangin’ answer to that question. Check in the Raw Girl archives for an article I wrote that breaks down the wonders of quinoa.
[youtube=http://www.youtube.com/watch?v=zMtiMva-nzo]
Ingredients:
2 cups quinoa cooked or sprouted, 1 small beet shredded, 1 carrot shredded, 1/3 of a jicama shredded (can also use zucchini instead–yummy), chopped red onion, a wedge of lemon, two capfuls of extra virgin olive oil, several dashes of cumin and paprika, celtic sea salt to taste, 2 cups peeled and chopped mushrooms soaked in warm water for 10-15 minutes, a small handful of fresh cilantro, chopped, and 1 ear of non-GMO organic corn
Start by putting your mushrooms in warm water and letting them soak. If you are cooking quinoa, put it on the stove, if you sprouted it, you are ready to go. While the mushrooms are soaking and quinoa is cooking, shred your veggies adding the cilantro and shaving in raw corn as well, season with paprika, cumin, and salt, and give them a nice massage. Strain your cooked quinoa of water, and then mix into veggies until it changes color. Season mushrooms with extra virgin olive oil, salt, and thyme. Mix in mushrooms and your ready to eat.
Makes around 3-4 servings and keeps well in the fridge. Enjoy!
-XoXo Raw Girl
Why Eat Organic? Dangers of GMO Foods Proven
While browsing and doing research on an entirely different topic, I stumbled upon an article on Raw Food Life, which discussed a new study on Monsanto’s genetically modified, what they rightfully called “frankenfoods.” If you don’t know anything about Monsanto, please watch Food Inc. or do some research. These gangsters patent our seeds and have been responsible for delivering and selling us GMO food and putting a great deal of farmers in America out of business. The gist of the findings is that all GMO foods have pesticide residue that is very harmful to the body and do real damage to major organs including: the kidneys, liver, the dietary detoxifying organs, the heart, adrenal glands, spleen and more. Does that GMO apple look as good to you now? I hope not. If you haven’t jumped on the organic bandwagon, you are putting your long-term health in jeopardy. Read below to get the full low down. – XoXo Raw Girl
Anti-Aging SHE-RO # 5
Tonya Zavasta is an incredibly vibrant woman, fifty something years young, who went from almost permanently disabled to thriving on raw foods. Searching for a way to optimal health and beauty, she discovered raw in 1997 and never turned back. Since then she has authored numerous books including: The Right to Be Beautiful and 100 Days to 100% Raw and now sells products, books, and information via her website Beautiful on Raw. In the bio posted on her site she stresses that she believes that everyone has the right, and the means to become uniquely beautiful via the raw diet and she is dedicated to working towards transforming the lives of women. In addition to her diet, she also regularly practices hot yoga and advocates that practice in combination with a living foods diet for optimal health. All I can say is you go girl!
The best part of her site are before and after images of herself and other people who transformed themselves on the raw diet:
http://www.beautifulonraw.com/raw_food_transformations_before_and_after.html
Hines Nut Co. Announces Pine Nut Recall
After just watching Food, Inc. and ranting in my last post about the pitfalls of our industrialized factory-based food production, here goes another mention to add fuel to the fire. Apparently, our nuts aren’t even safe. A friend forwarded the press release below. If you know anyone who regularly shops at Harris Teeter, and happens to love pine nuts, they may be at risk for salmonella poisoning. Spread the word! – XoXo Raw Girl
Hines Nut Company Announces Recall of Pine Nuts Because of Possible Health Risk
Contact:
Chris Hines or Deborah Hines
214-939-0253
FOR IMMEDIATE RELEASE – Dallas, TX, January 15, 2010 – Hines Nut Company has initiated a recall of 270 packages of Pine Nuts, packaged under the brand name Harris Teeter Farmers Market. The Pine Nuts were purchased from Red River Foods in Camarillo, CA, and have the potential to be contaminated with Salmonella.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled product was sold in 8 oz foam trays wrapped in cellophane and carry the UPC code 0 72036 88121 0. The Pine Nuts were distributed solely to Harris Teeter Markets in North Carolina. Consumers who purchased this product between December 30, 2009, and January 14, 2010 should contact Hines Nut Company for information on how to return the product for a refund.
There have been no complaints or any reported illnesses related to the products to date.
The problem was discovered through routine sampling by the supplier, Red River Foods.
Consumers with questions may contact Hines Nut Company at 214-939-0253 (M-F, 6:30 AM to 3:30 PM CDT).
Food Inc. Movie Review: I’m Hungry for Change!
Was going to take today off from blogging, but I’m snowed in! So I netflixed the movie: Food Inc. which I recommended last week. It is a MUST SEE for all Americans, and was a very well put together documentary that really gave insight to our food production from seed to consumption in this country. I used to think that ignorance was bliss, when it came to the foods we eat. Now I just think it’s very dangerous.
I was struck by many emotions while watching the film: disgust, frustration, and surprise from some revelations that were new to me. This world we are living in today, people, truly is toxic. We are pumped daily with negative vibrations from the food we eat to the entertainment and commercial imagery flashed at us every 2.2 seconds. It is incredible as a human race, how far we really have strayed from a sacred garden culture in tune with universal order into a strange and sadistic death consuming culture that thrives on hoarding resources from each other and mother earth and mass producing and cloning animals as if they were robots with no life force. Then what happens to us when we consume these vibrations? What do we become? Think about it.
The majority of us actually believe that our food comes from the grocery store and have no idea how to cultivate plants. If you were left out in the wild, would you know what to eat to survive? Very few people still do. I sure don’t, but my mother could. A couple years ago, when she visited me in my days of inhabiting the concrete jungle in NY, she recognized an edible plant, a derivative of spinach that was growing wildly right outside my brownstone in Crown Heights. She has two large gardens in our home, and just before the winter hit us hard, I was going into my backyard to “make my salad.”
This simple daily act, brought back the realization and frustration with our modern system. FOOD IS SUPPOSED TO BE FREE! Now the entire world has been infected by this Western mental illness that thrives on greed and leads us all to believe not only that we should pay for our food, but that we should pay less for foods that have been engineered and more for life sustaining food that is from nature? A major point emphasized in the film was that our genetically engineered, processed foods are cheap because of the government subsidizing of the corn industry. All of those crazy non-pronounceable names like xanthan gum, malodextrin, sucrose, ascorbic acid etc. that are in cheese, coke, jelly, fast foods, cereals, and on and on—-are all derivatives of corn.
We are living under the illusion of freedom, our seeds are now being controlled by a corporation. What happens if they decide to stop production? That is a lot of power in the hands of people that have clearly demonstrated they have no concern for the well being of any form of life. I just pray that when and if the *&%$ really does hit the fan, there is some safe haven left on this planet for me to retreat to. David Wolfe said half-jokingly in a video I watched recently that the major problem in this world isn’t our wars, or the economy, or crime, it’s constipation. Most people really are full of *&%$ and it has repercussions for all of us.
I really wish that we could invade Capitol Hill, and force all of the representatives to get a colonic. Since we can’t, and these food laws that help corporations thrive on exploiting the general population and patent our seeds–the true source of food– are already in effect, it is up to us to take actions that instigate change whether it’s eating raw or at the very least a processed-food-free diet, learning to grow plants, buying local and organic, or finding our own little way of supporting the rights of our farmers, our animals, our planet, and our right to be healthy.
All that said, I am frustrated, but hungry for change. Are you? For the sake our toxic world, I really hope so. Below I have posted the trailer for Food Inc. once again. WATCH THE MOVIE. -XoXo Raw Girl
[youtube=http://www.youtube.com/watch?v=c2sgaO44_1c]
VEGGIE LOVE: Celery Root
If you’ve ever wandered around the grocery store looking for something new to eat but are too nervous to pick up the (sometimes scary looking) vegetable you’ve never heard of: fear no more. My new Raw Girl recruit Kenzie, is going to give you the low-down on the organic produce aisle where hidden gems can be unearthed that are worth incorporating into your diet. Welcome to Veggie Love, a Raw Girl Toxic World segment meant to share all the nutritional insights and yummy recipes of not-so-typical fruits and veggies. -XOXO Raw Girl
This week, we’re going to dive right in to the scarcely used root veggie: celery root. I was first introduced to this veggie during my time in Copenhagen, Denmark—where celery root is not hidden behind the parsnips and beets but piled high in even commercial, non-‘health food’ stores.
Celery root is literally the root of the celery plant (sometimes called Celeriac). And when the rough skin is peeled off, it is a fibrous, water rich vegetable loaded with vitamin C, vitamin B6, phosphorus, potassium, iron, calcium, magnesium, and thiamin. Vitamin C is an antioxidant that protects against cell damage, helps heal wounds and fights infections, promotes healthy bones, teeth, gums and blood vessels. Vitamin B6 makes hormones, insulin, antibodies, and cell membranes and helps maintain a steady blood pressure.
The combination of minerals in celery root support muscle contractions, a healthy nervous and immune system, strong bones, and a steady heartbeat. They also aid in cell repair, stabilize metabolic reactions and maintain oxygen levels in blood cells and muscles. Celery root is also high in dietary fiber which lowers blood cholesterol, promotes easy and slow digestion, stabilizes blood sugar, and keeps you full longer.
After all this good information it’s time to eat up!
Preparation:
Celery root stores well—up to 3 weeks unpeeled. To start, Chop the ends of the root and peel the rough skin off with a large knife. Once it’s peeled it will be a crisp white. Use some lemon juice or soak in vinegar water to prevent browning.
EAT IT RAW: Celery root has a strong nutty flavor. Shred, chop, or grate into salads for a new flavor or try this recipe…
Pink Celery Root Slaw
Veggies:
1 celery root: shredded or mandolin cut, 1 large beet: shredded, julienne peeled, or mandolin cut, 3 carrots: shredded, julienne peeled, or mandolin cut, 1 apple: shredded, julienne peeled, or mandolin cut
Dressing:
1 cup cashews: pre-soaked for 6 hours, 2 Tbs agave nectar, 2 Tbs apple cider vinegar, Juice from ½ lime, 4 Tbs filtered water (added slowly)
Make the dressing in blender or VitaMix creating your desired consistency with the water. Pour onto sliced veggies. You may have dressing left over, depending on taste.
ENJOY IT COOKED: While in Denmark, my favorite thing was to sauté the root in large circular pieces either with cinnamon or paprika and rosemary. Delicious. Celery root can also easily be added to soups, stir-fries, and any vegetable medley to add variety.
Veggie Love is meant to assist you in diversifying your diet and educate you on the benefits of your veggie choices. So get out there, experiment, and feel confident about your new veggie know-how. And please, share your knowledge; share the love.
– Kenzie, Signing in for Raw Girl
How to Make Raw Coconut Oatmeal Raisin Cookies
Need a cookie fix and don’t want to feel bad about yourself afterwards? I started making raw cookies, even when I was raw foodie without a dehydrator or any of the fabulous accesories. Yes, I was bootleg, but I still made it work and would make these same cookies and put them in the freezer as a way to solidify them. When I make them for guests, they always love them. I don’t eat them very often, because I like to keep my diet heavier on the green side. But every now and then, who doesn’t want to be a raw cookie monster and still look fly afterwards?
[youtube=http://www.youtube.com/watch?v=Vv_szUXMwO8]
Ingredients:
3 cups organic oat flour, 1 cup pre-soaked raisins (soaked in pure water), dry coconut, 1/4 to 3/8 cup of maple syrup, dash of cloves, several dashes cinnamon
Soak the raisins overnight, or leave soaking in morning and by evening they should be plump and ready to go. Put flour into mixing bowl, add in coconut, raisins, cloves, cinnamon, and maple syrup. Use the raisin water and add as needed. Make sure to not add to much, so that the mixture can become a doughy consistency. Form cookies and place on dehydrator sheet. Dry on 105-115 degrees for 2 hours. Dry longer depending on your cookie preference. Enjoy!
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.
Conquering Fear One Step at a Time
I’m not sure exactly when it started, but I have always had an extreme fear of heights. I couldn’t handle walking to the top of the bleachers in the high school gym or auditorium, and even to this day when I am on a roof top I stay several arms lengths away from the edge, just in case. Now that I am regularly in Georgetown, every other day I have to climb a very steep and long escalator, that rises from the Rosslyn metro out to the street level. To the other commuters, it was an escalator, but when I looked up, I saw a mountain. I remember the first climb, I was clutching the railing, half praying and holding my breath as I took cautious steps up the moving escalator, sure that any moment might be my last.
Fast forward to the other day…I was astounded as I effortlessly climbed up the escalator at a brisk pace, and reached the top with not even a glimmer of my past fears. Where did the fear go? Day by day, taking each step, moving a little faster, somehow, I had conquered it. This experience reminded me that all too often we can look at our personal “mountain top” or goals and feel paralyzed with fear. The dream may seem too big, too ambitious, almost impossible. That’s why our daily steps towards our goals cannot falter. Each day, moving through our fear, taking a step a little quicker, a little slower, we inch our way towards the top. It’s important that as we climb, we give ourselves permission to go at a steady pace, maybe to stand still for a moment and regroup when setbacks arise, and to allow sudden bursts of courage to cause us to take a leap. However we make it to the top really doesn’t matter, as long as we don’t get off our path.
What tasks can you do today, to work towards your “mountain top”?
Health Care Reform or Healthier Food? New Movie: Food, Inc.
Just yesterday, I had a discussion with a colleague who has an interest in working in government policy. He adamantly declared that instead of only focusing on health care reform, why are we also talking about what Americans are eating and ways to prevent the epidemic of disease in this country?? I second that motion; but the issue is clear. A lot of people are making a lot of money at both ends of the spectrum. They make money when we shove our mouths with their industrial, bacteria laden foods, and also later when we are in the hospitals for cancer, strokes, diabetes, etc. Crazily enough, when we get to the hospital, they continue to shove the same nutrient deficient food down our throats that got us there in the first place.
The only way there will be a real change, is if we as consumers stop feeding the machine and demand the right to take control of our own health. Food, Inc. a film produced and directed by Robert Kenner, seems to be a film that will argue just that, and give people a deeper understanding of what exactly it is that they are eating on a daily basis. If you are a netflix junkie, like I am, you can watch the film instantly or on DVD via Netflix! Check out the trailer below:
[youtube=http://www.youtube.com/watch?v=c2sgaO44_1c]
For more information about the film, visit the official movie site:
New Article: Belly Dance Your Way to Emotional & Physical Health
As someone who for years thrived on intense and challenging workouts, it has been refreshing in the past few years to explore more low impact exercises that are fun, still challenging, but less strenuous on the joints. Now in between weekly yoga, cardio, and training sessions, belly dancing has become a delightful hour of my life once and sometimes twice a week.
My new interest in belly dance made me very curious about what health and/or physical benefits belly dancing offers the dancer. Was interesting to find that in addition to toning abs of course, the dance can prepare women for pregnancy because the muscles of the pelvis are strengthened. Also, as well as offering some other great physical benefits, many women have healed themselves emotionally through belly dancing. Prior to taking up belly dancing myself, I knew many women that were extremely creative who made belly dancing a regular part of their lives, so I also have this theory, not necessarily supported by scientific evidence that it can stimulate creativity and awaken the inner goddess as well. Even if that isn’t true for all, I can tell you after my first class, walking down the street I don’t think I’ve been cat-called that many times in succession in such a short time frame. My hips were moving freer, and it felt well, good.
Below is a link to my article on Suite 101 that summarizes some of the amazing benefits of moving your belly:
http://mindbodyfitness.suite101.com/article.cfm/belly_dancing_for_health