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Tag Archives: raw food
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
The Vegan Debate: Some Raw Advocates Admit They Are Not Completely Vegan
I found this very interesting article posted today via The Fresh Network, based in the UK, who publish a magazine entitled Get Fresh! highlighting raw foods and holistic nutrition. Apparently some raw food advocates have admitted to consuming animal products or have started to openly promote them! This is very interesting to me, because often when I attend raw food conferences and workshops, I notice some speakers who look, well, frankly ill, if you ask me. Then there are those who actually look exceptionally healthy. My whole thing is, if you aren’t walking the walk, please don’t talk the talk. I tend to ignore the recommendations of someone who doesn’t look like their own advice is working for them.
Everyone’s body is different yes, but the results people have received from incorporating raw foods into their diets is REAL. From healing terminal diseases to shedding pounds, common sense tells us that it has to be a good thing to completely eliminate or avoid as much man-made food in our diets as possible. Now, the issue of 100% raw or not I think is a separate matter which every person has to decide for themselves. I tried 100% and now I’m pretty much 90% because I still eat cooked quinoa, make my own hummus with cooked chickpeas (vegan of course), and very occasionally in winter have lentil soup.
For me raw was a natural extension of my long-term veganism. I can’t comprehend ever going from raw to animal products? That just sounds crazy to me. In the end, each person must do what works for them, and hopefully people can learn to find a personal balance of discipline for the sake of optimal health, without clinging to their diet like it’s a religion.
What I love about the debate presented in this article is that most of the experts interviewed stress that supplementation on the vegan diet is key for long-term success. Not just B12, but also Vitamin D, and other trace minerals. I learned quickly after diving into the raw diet, that mineral deficiencies are very real, and now have transitioned into being more optimally raw by making sure I am taking all the necessary supplements my body needs to function properly.
To read the full article:
http://fresh-network.typepad.com/fresh_network_blog/2010/01/the-rise-of-raw-but-not-vegan.html#more
Divinely Delicious Raw Green Goddess Yogurt
Mostly due to the fact that I heart spirulina, I created this quick raw recipe that can be used as an early morning pre or post-gym meal or dessert. For those of you who cringed at the thought of green yogurt, it’s green of course because of the spirulina, and a great way to get a nice dose of nutrition and dessert in one meal. The spirulina tends to boost my energy (even more—scary), so I try not to eat this too late in the evening.
[youtube=http://www.youtube.com/watch?v=kQ1zfdZyDCY]
Ingredients: (makes 2 servings)
2 ripe organic bananas, diced pineapple, 3 dates, 6 pitted & dried prunes (preservative free), purified water, 1 tablespoon of spirulina powder
Put all in high speed blender, add a little water and blend until a creamy, thick consistency. (Make sure not to add so much water that it beomes runny, unless you want to drink it as a juice, which is also good. I messed up in the video and had to add more dates) Pour into bowl and sprinkle with diced fruit and or shredded coconut. 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.
Tropical Green Sunrise Smoothie
Since spirulina is my new supplement fetish, I have experimented with several morning smoothie combinations. This particular combination is divine, especially if you love tropical fruits like I do.
Ingredients:
1 Thai Coconut (will use meat and water, also can just use plain filtered water), 1/4 pineapple, 2 ripe bananas, 1 kiwi, 1/2 mango, 1 Tablespoon Spirulina
Break open your Thai coconut using a butcher knife. (If you have never done this, you may want to get help, but it’s worth the struggle.) Pour coconut water into a glass. Scoop out coconut meat and put in blender. Add in all your ingredients including the Spirulina, and pour coconut water into blender to get the fruits blending. You will probably only use about half of the glass of coconut water to blend, the rest you can drink and enjoy. Blend until smooth and drink up!
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.
Chasing a Mirage of Dreams
Most of us go through life chasing things. We chase after money. We chase after fame and recognition, the ideal mate, our dream career. If you live in New York City, you might chase and choose to forcibly push someone out of your way. Or you might be the unlucky receiver of the push, forced to swallow another incident that “made your day.” We chase and chase and at the end of the race we are dead tired, and out of breath. As we stand there frustrated by plans that went awry, panting, and clutching our chests from the rejections we faced, finally we are still. The funny thing is, that right there, in that place of stillness and surrender is usually where the tide begins to turn.
As I began my journey of eating raw foods, I found myself more comfortable in the silence, in stillness. They say we are what we eat, which is probably why the stillness, calm, and vitality of living foods seems to work deeper than just the physical level…it begins to permeate the spirit. We forget as we chase and hunger for things or to get somewhere other than right here and now, that everything originates from silence, everything is born from some form of stillness.
It took awhile getting used to the idea that I didn’t have to chase. I was lead to practice daily meditation because of a series of happenings, one of which was stumbling upon the book by filmmaker David Lynch “Catching the Big Fish.” Immediately, I began to notice, that the act of going within regularly, brought a sense of peace to my everyday, increased my creative output, and let me go with the flow in a way I never had before. Synchronicity, or as I call it the hand of God, became beautifully apparent. I would think of something I wanted to do, or be in need of something to complete a project and the right person, the right form of inspiration, would fall into my path effortlessly. Sometimes we choose to forget that this toxic crazy world we live in, is truly divine underneath it all. We chase our mirage of dreams, only to finally grasp them and discover they are fleeting. All that remains is the silence.
Gourmet Raw Vegan Pizza! – Part Two
Just in case you missed it, in the last post I included the necessary ingredients and step-by-step process of how to make the crust and sauce for the raw pizza featured in the photograph. Now we’ll focus on making the cheese and adding toppings.
Cheese Ingredients:
2 cups cashews ( soak a couple hours or soak night before), miso paste (white), 2 teaspoons lemon juice, 1/4 teaspoon salt, 1/2 cup water
Topping Ingredients:
Dice a variety of vegetables that you like. I used: yellow zucchini, mushrooms, shalots, orange bell pepper, black olives, tomatoes, & basil. Then, I seasoned with thyme and hot red pepper.
Again, here is Raw Chef Elaina Love’s video demonstration of the process:
http://www.youtube.com/watch?v=nKG9H-k9KYg
[youtube=http://www.youtube.com/watch?v=nKG9H-k9KYg]
20 Minute Lip Smacking Vegan Sweet Potato Pie
While most people were slaving over a hot stove this holiday season, I kept it cool in the kitchen and still managed to whip up several delictable desserts and a main course in record time, including a Sweet Potatoe Pie which was ready to eat in 20 minutes. This is a vegan, (almost raw–suitable for those who are less than 100% raw)recipe, as the sweet potatoes used were baked prior to preparation.
In order to make the crust, you need a high speed blender (I use a VitaMix) or a food processor, capable of grinding the nuts.
Ingredients
For the filling:
3 or 4 medium sized baked sweet potatoes (bake before hand until soft)
3-4 cups of dates (these add sweetness so modify according to your sweet tooth)
For the pie crust:
2 cups walnuts, 2 cups pecans, 1/2 cup raisins
Put the dates in a bowl and let soak in hot water. While the dates are soaking, put walnuts and pecans into your blender or food processor until the nuts are ground into almost a powder (make sure there aren’t huge chunks). You can stop blending and use a spoon or spatula to move nuts around to catch any large pieces that haven’t blended properly. Once the nuts are ground, add in the raisins and continue to blend. DO NOT ADD WATER or you will have a mushy hot mess o’ nuts! To get it all consistent you will have to stop blending and manuever mixture around in order to make a consistent mixture. Once the raisins and nuts are thoroughly blended, grab pie dish and use your fingers to press the mixture into the the dish to form the crust. Make sure there are no holes.
Then, rinse out your blender and add the dates and the sweet potatoes (without the skin of course) adding a little of the hot water as need. Blend until a creamy, thick consistency, continuing to add water if needed.
Pour the filling into the crust, and put in the freezer for 5 minutes, 10 minutes max. Serve & enjoy !!!
Want to have a regular crust and still keep it vegan or vegetarian? Get a premade crust, try the 365 Brand Whole Wheat crust at Whole Foods. To modify you would pop the crust in the oven, and make the same filling while the crust is baking. Once crust is done pour in filling and pop in freezer. Still only 20 minutes!
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.