Tuesday, December 30, 2008
So...I am on a mission. I've written a few letter and made a few phone calls this morning to the US Geological Survey Board and to Oklahoma National Parks & Recreation asking this question: Do you have a list of parks or other public areas where natural spring water is available in my area? Now I'm asking you the same question....do YOU know of any natural sources of spring water in your area that could available to the public? If you have some inside scoop, please write to me (firstname.lastname@example.org) or leave a comment at the bottom of this post. I'd love to help Dhrumil and Daniel in the compilation of a more thorough listing of natural springs and we could use any tips you may have. I'm planning to ask older relatives and other long time residents in my area if they can give us the hook up to this kind of water source.
I'm looking forward to making 2009 a year of reconnection to the beauty of nature in my area, which will include hiking, searching for spring water and artisan wells, foraging for edible wild greens and other delicious gifts from nature's garden.
Monday, December 29, 2008
You know I love the Bunny.....and she's BACK! It's time to ring in the New Year with a New 100 Day Challenge. Take the plunge with 100 days of support, love, and lots of leafy greens. Bunny will be at it again with daily videos, vision boards, special Raw Fu celebrity guest stars, Breakfast with Bunny calls, and more Cutting Board Cam!
All you have to do is Join the Raw Fu Community to be in for another 100 days of raw food fun. If you are already a member of the community, you're automatically in for the next challenge. Just jump into the forums, start vlogging, and post your pictures! I'd be thrilled to have you join me for this Raw Fu Challenge!
Friday, December 26, 2008
Also I started a modified juice fast today. I had decided a week or so ago that it was time to revisit the beautiful world of juicing, but my projection was to begin on or around the first of January 2009. After finding myself lured back into a cook food cocoon (more like a fetal position) last night from holiday dining debauchery, I decided today would be as good of a day as any to get my system back to a alkalized, harmonized, hydrated, and regenerated state. I've had some great juices so far today and a blended smoothie with avocado just now. I won't be following the juice feasting protocol to the letter as I did earlier this year when I completed my 92 days. This time I am doing a personal experiment to see if I can add in just a bit more fats and fiber while still reaping many of the same benefits I did while I was adhering to a much more rigid program. Bottom line....I'd like to get things fine tuned as well as dropping any extra accumulated weight, but with a little liquid variety. (And no, I don't mean vodka.)
While I was collecting my thoughts and preparing to create a video explaining a bit more on juice feasting and why one would want to engage in such a practice, I found this informative snippet from the handsome Burke Bryant:
Find more videos like this on Give it to me Raw - Raw Food Community
I generally like to make a fresh start on January 2nd....not the first since my annual New Year's Day tradition is to toast to new beginnings with a sip of champagne first thing in the morning and eat my black-eyed peas at some point in the day. But this year, I am feeling "the call" early, so I'm starting off my New Year today, on December 26th. As I shared with my friends on Raw Fu, here is the list of my goals/resolutions/intentions for the rest of 2008 and into 2009:
1. Get Juicy! - Juice Feast 2.0 - starting now, through the end of January. This will be my very own program of fresh juices, smoothies, soups, teas, smart cocktails and elixirs for 40 days. 100% raw, no booze, liquid diet for the next 40 days.
2. Cardio Workout and Yoga classes at the gym. I WILL walk through those gym doors 4 days a week, minimum.
3. Finish my book.
4. Stay plugged in spiritually. Listen more, read my bible, pray, meditate and journal.
5. Look for ways to love my family & friends in even more meaningful ways.
I'd love to hear what your thoughts, resolutions or goals are for starting your New Year off on a positive note. Please share with me a few of your plans in the comments below. There is just something powerful about putting it out there, in writing. If you need some food for thought, go check out this great, inspiring article on How to Press the Reset Button On Your Life. (thanks RebeccaJ!)
Thursday, December 25, 2008
Friday, December 19, 2008
Woody: "The whole concept of the raw-food thing is, any food you heat over 118 degrees, you kill all the enzymes and most of the nutritional value of the food. The enzymes are as much or more important than the various nutritional things that are always getting all the good PR. But to eat only raw food, you've got to love a salad. You've got to just love a salad. Here you go, try this. It's Ice cream. Mint chip. Good, right? It's raw. No dairy."
Way to represent, Woody! You can read the entire article here. Now I'm off to go whip up some mint chip ice cream!
Thursday, December 18, 2008
Real Food Tulsa is hosting the 13th Day of Christmas, a post holiday support meetup on Friday - December 26th at 2 pm. If you're going to be in Tulsa and need an escape from the temptations of rich, cooked holiday foods & desserts, come join me for a green juice or salad at Whole Foods at 41st & Peoria. This will be a totally laid back, casual meetup, so just come say hi and hang out for a bit.
I have been asked to do a couple of lectures at Whole Foods in January and I am totally stoked. If you're near me, mark your calendar and please try to attend as I'd love to have a little support in the audience from my raw food homies! The lectures are as follows:
Saturday - January 10th at 10 am - Post Holiday Detox....Feeling like it's time for a fresh start after the holiday indulgences? Come explore effective ways to lose unwanted holiday pounds while positively impacting your overall health through creative detoxing.
Wednesday - January 21st - 7 pm - Juicing For Fun & Health...This won't be your granola grandma's boring carrot juice class! Come learn easy ways to make gourmet, highly nutritious juices, shakes, and elixirs at home in your own blender or juicer. Taste & Enjoy!
This is hot off the press today....Real Food Tulsa now has a Myspace! Thank to one of our lovely members, Erin, we are socially connected and ready for new friends! Stop by and check out our new site here and drop us a friend request!
From Real Juice Daily's Section - Smart Cocktails: The Chocotini
Last, but certainly not least, I am in the fine tuning stages of a book that has been over a year in the making, Real Juice Daily. It has been a labor of love and it will contain my entire collection of recipes for getting unstuck and getting into the flow! It will include sections on juicing, shakes, smart cocktails, enchanting elixirs, photographs and stories for modern day superheros that want to stay juicy in an uptight, backed up world! Look for Real Juice Daily's release in mid January 2009.
Wednesday, December 17, 2008
I'm just back from a wonderful 5 day weekend in Dallas, Texas. My hostess and inn keepers were Angela Thomas and her beautiful family. On Saturday evening, Angela, Bunny and I hosted the Raw Fu Holiday Party & Gift Drawing. Then on Sunday, a group of us journeyed to a cool downtown loft studio for a raw class with classically trained chef, Frank Giglio. We had an amazing weekend and I'll certainly have recipes to share as the week continues but for now, enjoy a glimpse into the action:
Friday, December 12, 2008
5-6 RIPE bananas
1cup macadamia nuts
1 cup cashews
1 large lemon, juiced
4 Tbsp raw honey
2 tsp Bragg Liquid Aminos
1 tsp vanilla
2 tsp water
1 1/2 cups strawberries
1 -2 Tbsp raw honey
For the crepe shells:
Place bananas into a food processor and blend until smooth. Remove and spread about 1/8 think onto a Teflex sheet on top of a dehydrator screen. Dehydrate for 14 hours or fewer. Begin checking the bananas a few hours before to make sure they are formed, solid but pliable...not getting crispy. Remove form the dehydrator and slice into strips, about 4" x 2".
For the filling:
Place filing ingredients in a food processor and blend unti smooth.
For strawberry sauce:
Combine strawberries and honey in a food processor and blend until smooth.
Pour strawberry sauce onto plate in a thin layer so as to cover bottom of plate. Pace scoops of fiing onto banana fruit leather strips and roll up. Place on plate with enough room in between so each crepe is not touching. Pour strawberry sauce over the rolled up crepes. Allow the crepes to sit for a couple of hours with the strawberry sauce on top. the sauce will soften the banana leather and make it more "crepe like" instead of firm and chewy.
1 1/2 cupx macadamia nuts
1 cup saft dates, pitted & soaked
1 ripe banana
3 whole large limes
2 cups dates, pitted and soaked
In a food processor, blend the macadamia nuts until well ground. Add in the banana and blend until smooth. Add dates, blending until amooth. Pat down this crust mixture into little tart pans to form a crust.
In a food processor, blend all filling ingredients until smooth and creamy. Pour into tart crusts. Place into freezer to set and before serving allow them to unthaw slightly.
It's the holidays....why not live a little?!
2 cups hazelnuts, soaked and dried
3 cups Medjool dates
1 cup raw cocoa powder
1 tsp pure vanilla extract
2 tsp (or more) bourbon
Pinch of Celtic sea salt
1/4 cup cacao nibs
shedded coconut (optional)
Place all ingredients, except coconut or nibs, into a food processor with an S blade. Process until finely ground. Remove mixture and fold in cacao nibs Kneed dough until a smooth ball forms. Portion and roll into small ball truffles. Dredge in coconut, if desired and refrigerate until firm.
Since I've already posted about this delicious dessert by Rachel Fracassa in an earlier post and it's also featured on We Like It Raw, I thought you could just go check it out there. ENJOY!!
Thursday, December 11, 2008
"Penni Shelton enjoys a lemon burst smoothie at Big Al’s Healthy Foods at 3303 E. 15th St." photo by SHERRY BROWN/ Tulsa World
Ask a local: Raw food guru drinks in the locale
By MATT GLEASON World Scene Writer
Published: 12/11/2008 2:32 AM
Penni Shelton, local raw food guru, writes her blog at www.realfoodtulas.blogspot.com She shared a handful of her favorite places to grab a drink — the healthy kind.
1. Big Al's Healthy Foods, 3303 E. 15th St.
The Stress Relief: A fresh, organic juice with a base of carrot with additional veggies. Chock full of antioxidants. Fresh fruits and veggies, especially in their juiced form, alkalizes the body's pH balance, which promotes a sense of calm and well-being in many people.
The Lemon Burst: This healthy smoothie puts a spring in your step. With a combination of vitamin C in the lemons and the allergy-fighting properties of local honey, this refreshing drink can help keep seasonal allergies and colds at bay.
2. Akin's Natural Foods Market, 7807 E. 51st St.
Penni's Happy Bunny: Carrot, apple, lemon and ginger make for a jazzy carrot juice that's like nothing you've ever tried. Power-packed with flavor and nutrition.
3. Whole Foods Market, 1401 E. 41st St.
For some, drinking a green-based juice is an acquired taste. However, it's the best way to absorb mega amounts of nutrient-dense goodness. Adding lemon or lime juice makes any green juice much more palatable.
Basic Green: Big handfuls of spinach, parsley, three stalks of celery, apple and lemon juice.
Penni's Power Up Green Smoothie: A combination of spinach, banana,
strawberries, orange juice and spirulina powder. Even though this smoothie is green in color, you'll never taste the green factor because of the sweetness of the fruit.
By MATT GLEASON World Scene Writer
Big props to Matt Gleason and Natalie Mikles of the Tulsa World.....thank you for believing in me and for your willingness and continued support in my efforts to take the message of healthy living to the masses!! You guys rock! Oh, and Mark Brown....you're pretty darn special too!!!
3 cups pecans
1 cup dates. pitted and packed
Process the nuts & dates into a fine crumb crust. Press dough into the bottom of a large (10" - 11") spring form pan or mini individual pans.
4 cups cashews, finely ground
1/2 cup raw honey (local is best if you can find it)
1/2 cup agave nectar
Juice of 2 medium lemons
1 tsp pure vanilla extract
In a high speed blender, combine all ingredients until smooth. Spread mixture evenly over the nut crust.
8 cups peaches, diced (fresh or frozen, thawed)
4 dried pineapple rings. soaked 2-3 hours
1 large, ripe banana (or 2 small)
1 Tbsp. melted coconut oil (optional)
Puree all ingredients until smooth in a food processor or blender. Pour over cheesecake layer. (In the photo, orange slices were placed on the cheesecake layer first, then the peach puree poured on top.) Chill in the freezer to set. Run a knife in between the cake and the pan before removing the ring. Enjoy!
2 cups coconut oil, melted
6 cups raw cocoa powder
1 3/4 cup maple syrup
2-3 tsp maple flavoring
1/2 cup whole pecans
Place the first 4 ingredients into a bowl and combine ingredients with a a mixer. (Can be done by hand.) Spread chocolate mixture onto a parchment lined cookie sheet or half sheet pan and put into the freezer for one hour. Take out of freezer to score and press pecan half onto each separate square. Return to freezer for another hour or 2 and then cut into squares. Store in freezer.
Wednesday, December 10, 2008
2 bunches of lacinato kale (also known as dinosaur kale)
1/2 cup pine nuts
1/2 cup dried cranberries
2 Tbsp cold pressed olive oil
the zest of one small organic lemon
the juice of that same lemon (about 2 Tbsp)
2 Tbsp agave nectar
1/2 tsp Celtic sea salt
1/4 tsp freshly cracked pepper
Almond Sage Stuffing
2 cups of almonds, soaked 8 hrs. and drained
1 apple, cored and chopped
2 large cloves of garlic, chopped
1/2 sweet yellow onion, chopped
3 stalks celery, finely diced
3 Tbsp ground golden flaxseeds
1 Tbsp olive oil
2 1/2 tsp Nama Shoyu
2 Tbsp dried sage (poultry season would work as well)
2 cups macadamia nuts, soaked 2 hours & drained
1/2 cup raw pine nuts
2 Tbsp. fresh lemon juice
3 cloves garlic
1 1/2 cup water
2 Tbsp fresh thyme
1 Tbsp fresh basil, chopped
1/4 tsp crushed red pepper
1 tsp Celtic sea salt, or to taste
1/2 cup of fresh mushrooms, chopped
1 pkg. of Kelp Noodles
2 Tbsp. chives, chopped
Place ingredients, except the mushroom and noodles into a blender and process until you achieve a smooth, creamy sauce. Place the rinsed kelp noodles into a bowl and pour the Alfredo sauce over the noodles. Add in the choppe mushrooms and blend well. Place in a warm dehydrator (115 degrees) until warmed, about an hour. Finish with a sprinkling of chives and serve.
Tuesday, December 9, 2008
2 lbs. of fennel bulbs
3 -4 oranges peeled & sectioned
1/4 cup extra virgin olive oil
2 lemons, freshly juiced
handful of pomegranate seeds
Celtic sea salt, to taste
1/4 tsp. freshly cracked pepper
2 oz. arugula or spinach
1 bag fresh or frozen cranberries
zest of one orange
the inside of one orange, peeled and divided into segments
1/2 cup zylitol or agave nectar
1/2 cup fresh blueberries
Place the cranberries, orange pieces, zest & sweetener of choice into a food processor. Process until you reach a chutney/relish type consistency. Put mixture into a pretty serving bowl and stir in blueberries.
Monday, December 8, 2008
Last night was Real Food Tulsa's Holiday Meetup. There were around 30 people in attendance and the raw food tasting was wonderful. The dishes were (in the order they appear in the slideshow); Five Spice Punch, Christmas Kale Salad, Maksim's Marinated Cabbage Salad, Orange Fennel Salad, Tabbouleh with Soaked Bulgur Wheat, Cranberry Relish, Almond Sage Stuffing, Marinated Swiss Chard w/ Fresh Cranberries, Mushroom Alfredo w/ Kelp Noodles, Key Lime Tarletts & Strawberry Crepes w/ Macadamia Nut Cheese, Maple Pecan Chocolate Squares, Carrot Cake, Pumpkin Cheesecake, and Coconut Cacao Truffles. We also had a number of other scrumptious dishes like a Vibrant Garden Broccoli Salad and a Peach Cheesecake that was consciously created to feature a number of local ingredients.
After we finished our meal, a panel of raw food professionals took the stage and answered health and raw food related questions from the crowd. Our panel of experts included; Betsy Catrett, an Alissa Cohen Certified Instructor, Scott Bolin & Alisa Miller, both are Hallelujah Acres Health Ministers, yours truly, and we also received additional help from Jona Eastman, who is a certified holistic health counselor in Tulsa. There were some really great, thought provoking questions & answers and it seemed that everyone left with new motivation and inspiration.
Also, if you're in the Tulsa area and you're interested in being part of our local Living Foods Co-op, Renew, please call Joyce Tanner who can get you hooked up with fresh, organic, affordable produce. You can reach Joyce at (918) 230-4842 for more details.
Through this week I'll be sharing some of my personal favorite recipes from the meetup. I'd like to start with the fun and festive punch we served. This was a big hit and I re-created this recipe through inspiration from my friend, Karen Knowler.
- 6 apples
- 8 oranges
- 1 lemon
- 1 cup fresh cranberries
- 1/2 cup agave nectar
- 1/4 tsp cinnamon
- 1/4 tsp five spice
- a bottle of sparkling mineral water
- slices of citrus and a handful of frozen cranberries for garnish
Juice the apples, oranges, lemon and cranberries and then pour into a blender. Add in the spices and blend until thoroughly mixed. Serve in festive glasses with a ratio of 2/3 punch to 1/3 sparkling mineral water and finish with sliced fruit & a few cranberries floating on top.
Thursday, December 4, 2008
During this past week, I'd noticed some updates on Twitter from both JS and Heidi that were of concern to me. One thing I know about Heidi is that she is pretty private and she IS NOT A whiner. These updates indicted that something was really wrong and the one that really got my attention was when Heidi posted this on December the 1st, "Sometimes when you hit rock bottom it takes a while to climb back to where you were, and then leaps of positivity come after that..." It was clear that something really bad had happened so I sent both Heidi and JS a couple of messages offering my thoughts, prayers and to see if there was any thing I could do to offer help. After some back and forth emails, Heidi and I connected by phone last night for a couple of hours and there she was able to reveal the story of what had really been going on.
Since it is a detailed story, I rather you hear it from Heidi, in her own words. She decided to go public with her situation in recording her first YouTube videos explaining the traumatic events that have been going on and why she has lost her smile. Please go here to watch the story in it's entirety. During our conversation, Heidi and I discussed ways that the raw food community might be able to help her. I have witnessed in the past, that when we join together as a community, blessed, magical things can and do happen. In her video, Heidi explains the new idea which is being called Heidi's Smile Fund.
If Raw Food Right Now has been a help to you on your raw food journey, or even if you're just learning about Heidi & JS for the first time while reading this post, I hope you'll take a bit of time to watch Heidi's videos and peruse the wealth of information that is contained in the 500+ posts. I also hope that you'll consider joining with me in making a donation of any size to this very special woman and leader in the raw food community. Let's help Heidi get her smile back!!
Wednesday, December 3, 2008
A donation of $5 per person is requested to help cover rental expenses.
Monday, December 1, 2008
The Associated Pressed recently released an interview with Jason Mraz. In the article, Jason talks about recording his third studio album, We Sing. We Dance. We Steal Things. There is also talk of his newly released book, A Thousand Things: Photographs by Jason Mraz. Jason goes on to discuss his most memorable moment on tour, but the part of the article I wanted to highlight was at the end, when he was asked the question, "Between studio sessions, live shows and the book, what are you doing in your free time?" Jason says....."I spend a lot of my time, most of the time, preparing food, believe it or not. I wake up every day and I start my day with a supersmoothie, which has about 24 ingredients in it, everything from a whole avocado to various powders and formulas. And everything is raw. I also prepare raw salads. Most people think you get bored eating salads all the time, but these are some of the most hi-def salads you'll ever lay your eyes on."
I've noticed that one of the common denominators between really successful raw foodist is this very pattern.....a powerful super smoothie/shake in the morning and a mega-nutritious salad for lunch/dinner. On my most successful raw days, this is what I do and I always feel my very best when this is the mainstay of my intake. I want to share what my personal favorite rawliscious, "hi-def" salad has in it below, but I'd really love to hear from you. What is your very favorite salad, and how do you dress it? Tell me about it in the comments....what does it have in it and when do you typically eat it in your day? Also feel free to share your very favorite super smoothie recipe too!
Ruby's Rawliscious Hi-Def Salad
4 cups mixed greens
handful of cherry or grape tomtoes
1/2 avocado, sliced
1/4 of a cucumber, diced
1/2 red bell pepper, diced
1 carrot, shredded
a handful of sprouts
sliced sweet, hot peppers
2 tbsp. hemp nut seeds
1 tsp + spirulina
Vibrant Lemon Vinaigrette
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1 tbsp. raw honey or agave nectar
1 tsp. lemon zest
1 clove garlic, minced
1/2 tsp. sea salt
1/4 tsp ground nutmeg
Thursday, November 27, 2008
Thanksgiving 2008 was an absolutely beautiful day in Tulsa. Gabby spent the day with her father and his family, and Taylor was with her grandmother and family. Gordon, Dad and I went to spend the day with my Aunt Betty and Uncle Bob. Holidays at Bob & Betty's are always over the top and this year was no different. I knew in advance that I'd be indulging in a feast of both cooked and raw foods, so I packed along some digestive enzymes. Aunt Betty is a true gourmet chef. She owned The Italian Inn Restaurant for a few decades and then she and my uncle owned St. Michael's Alley's in the mid 80's.
For raw foods, I made a fresh cranberry salad, kale salad, and a raw pumpkin pie. Everything else was traditional holiday fare. I paced myself at the table, but admittedly, I am feeling the effects of the bit of overindulgence. Although this year I have no dietary remorse. I enjoyed and savored every bite. I know each dish was prepared thoughtfully, with the best intentions and infused with love. I really could feel it as I ate.
While at the Thanksgiving table, I paused and gave my own silent thanks for all of God's continual blessings, aware of the beautiful bonds of love between my family and my friends. Beyond today, I want to reflect and always be thankful for the daily moments of learning, laughter and the joy of simple pleasures. No matter the gloomy world economy, the other negativity in the news and even our own family's uncertain financial future......there is so much for which to be thankful. My prayers is that you too had a beautiful, memorable Thanksgiving holiday, filled with lots of special moments of gratitude and blessing.
Monday, November 24, 2008
On Sunday, I spent my afternoon in downtown Tulsa in the lovely high rise home of a treasured friend, member of the Real Food Tulsa Meetup Group and Alissa Cohen Instructor, Betsy Catrett. It was a pleasure to be in the company of Betsy, her gracious husband John Trey and about 10 others, as we completed our Level One Raw Food Chef Certification through Alissa Cohen's Education Program. As you can see from the photos, the setting for the class was beautifully festive, very well planned and organized. Betsy has been involved in the field of wellness, nutrition and relational health for many years, and has worked in varied capacities utilizing her diverse skill sets and talents, always fine tuning her approach as she selflessly works for the betterment of others. I've been blessed to have known Betsy for nearly 4 years and have been impacted by her gentle spirit and wisdom. Although Betsy's diet has always consisted of a high amount of raw and living foods, it has been a joy to watch her journey and transformation as she went 100% earlier this year.
Although Sunday's class was officially an Alissa Cohen curriculum, Betsy's personality and spirit came through in all of the attention she gave to detail and in the many ways she went above and beyond our expectations. In just 4 hours, we were able to cover all the basic topics that ranged from understanding why one would want to go raw all the way to the preparation of gourmet raw food meals that are both delicious and simple.
Our menu was impressive with such dishes as - Stuffed Portabella Mushroom Caps, Mock Salmon Pate, Cream of Tomato Soup, Philly Cheese Steak, Pasta with both Fettuccine Alfredo and Marinara and then an impressive finish, Date Nut Torte with Butter Cream Frosting. We received hands on instruction in the preparation of all of these dishes as well as a thorough lesson on working with all of the tools that can be so helpful in a raw kitchen. I appreciated Betsy's meticulous sanitation practices and explanation of the importance proper hygiene plays in our kitchens, both commercially and in our homes.
At the end of the class, Betsy and her tireless assistants had prepared a beautiful setting with an additional tasting of raw desserts that she had created as a holiday bonus. Treats like - fresh strawberries with a decadent chocolate sauce, Key Lime Tart with Coconut Crust, Almond Coconut Macaroons and Lemon Poppy Seed Cookies. Everything was expertly prepared and displayed. As we left, we also received all of the recipes and a Holiday Party Menu Planning Guide. It was a Sunday afternoon wonderfully spent and I went away freshly inspired with new direction along my own personal raw food journey. If you are in Tulsa, I highly encourage and recommend being part of one of Betsy's upcoming raw food preparation classes. You can find Betsy's contact information here.
Saturday, November 22, 2008
Much like roasting, "reducing" vegetables in your dehydrator (or oven on it's lowest temperature setting), really brings out the richness and complexity of flavors without destroying valuable enzymes, minerals and vitamins. Slice vegetable and toss them in a touch of olive oil, salt and pepper and within a few hours, you'll have a deliciously satisfying side dish or entree. Any of the following recipes could be additionally nutritious and filling if you serve alongside raw spouted or lightly steamed quinoa, millet or buckwheat.
Be sure when shopping to buy a colorful assortment of vegetables!
6 cups assorted, trimmed and cubed vegetables
(such as....carrots, baby brussel sprouts, cauliflower, pearl onions, squash, bell peppers,
1/2 cup cold pressed extra virgin olive oil
1/4 cup champagne vinegar (optional)
4 small bay leaves
2 tsp Celtic sea salt
2 tsp. freshly ground pepper
1 tsp. fennel seeds
1 tsp fresh oregano
1/4 tsp. dried crushed red pepper
Mix together the marinade and thoroughly coat the vegetables, adding the bay leaves. Place in a dehydrator set to 135 degrees for the first hour, then turn down to 110 degrees for the remaining time, continuing to reduce and soften to your personal taste, approximately 2 more hours.
Fresh Green Beans with Garlic Vinaigrette
1/2 tsp. grated lemon zest
1 Tbsp fresh lemon juice
2 tsp olive oil
1 tsp dijon mustard
1/2 tsp celtic sea salt
1/4 tsp freshly ground pepper
2 1/2 lbs. fresh green beans. sliced into about 1/4 - 1/8 inch pieces
1 Tbsp. olive oil
1 Tbsp. fresh thyme leaves
sea salt & pepper to taste
1/3 cup raw, sprouted and dehydrated almonds, chopped
To prepare the vinaigrette, combine ingredients in a small bowl, stirring with a whisk to blend well. Set aside.
To prepare beans, chop and toss the beans in a bowl with the olive oil, thyme, salt and pepper. Spread this mixture onto a dehydrator mesh sheet. Place in a dehydrator set at 135 degrees for the first hour, then turn down to 110 degrees for the remainder of the warming time, which is about 2 - 3 more hours. Once the beans reach your desired softness, dress the beans with the vinaigrette and toss in the crumbled almonds. Serve & enjoy.Warm Spinach & Radicchio with Mushroom Vinaigrette
6 cups fresh spinach leaves
1 1/2cups torn radicchio leaves (optional)
2 Tbsp scallions, sliced
1/2 lb. fresh shiitake mushrooms, sliced
1 tsp. olive oil
1 Tbsp. fresh sage
2 cloves garlic, minced
1/2 tsp Nama Shoyu or celtic sea salt
3 1/2 Tbsp. Sherry wine vinegar
1 Tbsp balsamic vinegar
1 Tbsp. Olive Oil
1 Tbsp. Agave nectar
1/8 tsp sea salt
1/8 tsp freshly cracked pepper
Combine green onion, mushroom, 1/2 tsp. olive oil, sage and nama shoyu. Spread out on a mesh dehydrator screen. Warm for about an hour at 125 degrees.
Make vinaigrette, set aside.
Remove the mushroom mixture and add the spinach, radicchio and other 1/2 tsp of olive oil, combining well. Return to the dehydrator for another 30 minutes - 1 hour to slightly wilt the greens at 115 degrees. Also place the bowl of vinaigrette into the dehydrator, as well. Toss the spinach, mushroom mixture with the warmed vinaigrette for a satisfying and hearty fall dish.Honey-Curried Kale with Caramelized Onions
1/2 medium onion, thinly sliced
1 Tbsp. olive oil
1 Tbsp. curry powder
1 Tbsp. raw honey
1 tsp. fresh lemon juice
1/2 bunch kale, tough stems removed, leaves chopped (should be 6 cups)
2 Tbsp. Nama Shoyu
Toss onions in a tsp. of olive oil until fully coated. Dehydrator 1 - 3 hours.
Stir together remainder of olive oil, curry powder, honey, lemon juice, nama shoyu and kale. Add in the carmelized onions and return to the dehydrator for another 30 minutes.
Tuesday, November 18, 2008
Monday, November 17, 2008
In the Playboy article, Carol talks a lot about the raw food diet. She says, "I feel better today than at 24. I look better. My skin looks better. I'm more chiseled." She goes on to share, "I believe God wants me to speak about this-I'm a born-again Christian.....and I needed a platform, which is why I'm in Playboy. Nobody loves the female form like Playboy, and there's no better way to show women you don't have to live with getting old."
I had the pleasure of working with Carol Alt for her second book on raw food, The Raw 50. In this anticipated follow-up to her first book, Eating in the Raw, Carol presents easy, everyday raw food recipes and more stories about people who have adopted a raw diet. The story of how I went raw is featured in The Raw 50, and a couple of my juice recipes are featured as well. If you don't have a copy of this book, you should consider making it part of your raw library as it contains all of Carol’s favorite raw recipes. The Raw 50 is the ideal go-to guide for anyone ready to experience the life-changing benefits of eating in the raw.
In addition to all of the Playboy pulicity, Ms. Alt is also applying the youthful, rejuvenating effects of the raw food diet to her daily beauty regimen with a four-item skin care line called Raw Essentials. Carol is passionate about incorporating what she considers to be the "life changing benefits" of eating raw food into this pristine skin care line after fighting illness and fatigue while battling uterine cancer more than a decade ago. Triggered by the idea that any chemicals you put on your skin will be absorbed into the body, this line will be created from 100% raw, active ingredients derived from the earth. Unlike many other skin care lines, Raw Essentials won’t be using any dangerous parabens, petrochemicals or preservatives. This “beyond natural and organic” Raw Essentials skin care line, will be carried exclusively on HSN starting next month with an excusive preview scheduled for December 11th & 12th, then the line will be available from January 2009 on a greater scale.
Sunday, November 16, 2008
Once I arrived in Lee Summit, I easily found the place of my destination, A Thyme For Everything, in the charming little town square. I was really eager for this class, Holiday Favorites, by raw food chef and Instructor, Rachel Fracassa. As I shared in a previous blog post, I've been following Rachel's journey for sometime and have been inspired and impressed with the creativity and talented expression in her personal raw food preparations. Rachel a is a graduate of the world-renowned Living Light Culinary Arts Institute in Fort Bragg, California, where she received her certifications as both a Gourmet Raw Food Chef and Instructor. Saturday's class did not disappoint as it was clear that Rachel has a passion for teaching the living foods lifestyle as well as for sharing her own personal artistic flare for raw culinary arts. She is very unassuming, gentle spirited, yet terribly hip. Although Rachel is young, she gracefully facilitates a class in which people of all ages and levels of experience and interest immedietly feel welcome.Not only was I stoked to learn from Rachel, I also was eager to know ways in which to incorporate more raw foods into my upcoming holiday menus. Although I'm very tolerant, loving and understanding about family food traditions, my intention is to not spend another holiday in a carnivorous, gluttonous, cooked food stupor. However, I don't want to deprive myself or family of the holiday foods and traditional memories we all enjoy. In this class, I discovered how to make a scrumptious raw feast that features everyone's favorites, from stuffing to pumpkin pie.
We started off with a delicious Holiday Nog drink that I found to be much more delicious than the dairy laden Egg Nog, and without all of the intestinal distress that this lactose intolerant girl can do without! It was rich, creamy and nutmegy....and somehow unbelievably delicious without the dairy or the eggs. We were then instructed how to make Almond Mayonnaise that could easily replaced bottled mayo in this incredible Waldorf Salad.The Cranberry Orange Relish made my heart sing. It was made with a core of ingredients like fresh cranberries, orange and orange zest and freshly grated ginger.
This delicious, low carb stuffing was created by using almonds instead of bread and dehydrated instead of cooking. It was so good, I could have eaten the entire bowl!The two side dishes, "Christmas Kale" and "Green Bean Amandine" were outstanding. Because I had all of the ingredients, I came right home and put my own twist to the delicious kale salad, presenting it to my family, who happily ate the whole bowl before my eyes!
And then last, but certainly NOT least, was Rachel's show stopping, "I can't believe it's not cooked,"pumpkin pie with vanilla cashew cream. I think I shed a silent tear over this dessert, since I LOVE, but can't tolerate the dairy in traditional pumpkin pie. In a sentence, it was to die for.Aside from the inspiring class, I also got to share the time with some great people. The biggest highlight was when The Raw Body Twins showed up just as class was starting. I was able to sit with them throughout the entirety of the class. I met Stacey and Susan earlier this year in Manhattan at the Successfully Raw event sponsored by We Like It Raw. Stacey and Susan are certified raw food coaches through my sweet friend, Karen Knowler. Their website and coaching business is thriving, as they are specifically geared towards helping women achieve their highest potential in life through personal transformation and raw foods. This stunning set of twins are incredibly sweet, gorgeous and a vibrant example of what it looks like to have the "raw glow."
Thursday, November 13, 2008
Tuesday, November 11, 2008
On to December....I'm currently planning the Real Food Tulsa Holiday Raw Food Potluck, which is scheduled for the evening of December 7th. Still working on the details of this, but I've put "my feelers" out for a special surprise guest to join us for this festive event (fingers crossed!). I'd love it if you'd plan to join us and make this part of your early holiday plans!
Last, but certainly not least, I will be driving to Dallas on the weekend of December 13-14th to be involved in Frank Giglio's Holiday Raw Food Prep Class. Susie Haces is not only the organizer of this Dallas group, but she is also a member of Real Food Tulsa as well. I've known of Frank through mutual friends for a couple of years but I finally had the opportunity to meet and spend a bit of time with him at this years Raw Spirit Festival in Sedona, Arizona. Frank couldn't be anymore darling, nor could he be more talented, humble and dynamic in a raw food kitchen. I love working with one who is so proficient with healthy food preparations as well as being classically trained like Frank. He brings the best of both worlds together. To read more about Frank Giglio, visit his blog.