Friday, May 29, 2009
I decided to start an internet site so that I can offer daily contact to all my wee little piggies in the program. Some need to lose 10 pounds and other need to drop well over 100 pounds. I love the diversity within the group and it should make for a great experiment.
During this 10 weeks our diet will consist of fruits, vegetables, leafy greens, healthy fats, seeds, sprouts, herbal teas and good pure water. Kombucha is fine too. The more raw, the better. We'll also be incorporating healthy movement into our days by walking, rebounding and/or yoga stretching. Whatever your ability level is where you should start.
If you would like to come on board the Weight Loss Train, it will be leaving the station this coming Monday, June 1st!
JUNE 1st UPDATE: DUE TO SUCH OVERWHELMING RESPONSE, I CAN NO LONGER ACCEPT ANY ADDITIONAL GUINEA PIGS :- ( HOWEVER - IF YOU'D LIKE TO WATCH MY DAILY VIDEOS FOR THE EXPERIMENT ON YOUTUBE, PLEASE CHECK MY PAGE THERE.
Wednesday, May 27, 2009
Today I spill my secret to weight gain. Yes, you read that right, as promised last week in my interview with Matt Monarch, there has been a secret to my recent weight gain! I'm already sensing the excitement building as I prepare to embark on this literary and physically transformational adventure. I'm looking forward to sharing details with you over the upcoming weeks. I also think it's ironic that this blog came out on the internet this morning. Move over Oprah & Kirstie, there's a new fatty in town! Let me show you what the raw food diet can do!
Thanks to Dhrumil of We Like It Raw and Philip from Loving Raw for turning me on to this young REAL FOOD rockstar. Nine-year-old Olivia is a cancer survivor and she is on a mission to find out, What is Real Food? She takes us to the Farmer's Market and to her school. The video has been entered in a "Real Food is" video contest for the National Farm to Cafeteria Conference. It's all about getting fresh, locally-grown food into schools.
Learn more at farmtoschool.org
Saturday, May 23, 2009
Friday, May 22, 2009
Last evening Real Food Tulsa welcomed Mr. Matt Monarch and Miss Angela Stokes to Tulsa, Oklahoma for a very special event. We had a really nice turn out and everyone completely enjoyed hearing from these two dynamic figures of the raw food movement. Earlier in the evening, Matt sat down with me to do an episode of his popular television show, The Raw Food World. I wanted to share with you a few segments from our visit together, which I will post as a 3 part entry. I hope you enjoy our (very) candid interview. Matt will also have a video from their visit to Tulsa on his site.
Matt & Angela own and manage the Raw Food World. In my opinion, they have one of the most amazing selections of raw food and related products on the internet. I encourage you to take the time to visit Matt & Angela and peruse their impressive selection of superior quality merchandise.
See you tomorrow for Part 2 of Matt Monarch & Angela Stokes while they were living on Tulsa Time!
Saturday, May 16, 2009
For years I've been pulling this annoying weed from my flower beds and garden. Little did I realize that Lambsquarters is not just a common weed, but that it's a delicious and highly nutritious green vegetable that can and should be enjoyed.
I first heard of lambsquarters when I read Victoria Boutenko's book, Green For Life. In this book she shares that wild edible greens, specifically lambsquarters, are some of THE most nutrient dense and essential food for human consumption. Lambsquarters is a close cousin to spinach, but far, far more nutritious. It has a mild, green flavor like our domestic greens. In fact it is a relative of Swiss chard, beets and a few exotic garden greens like orach, all in the Chenopodium family. The only other wild edibles that are also nutritional power houses are dandelion, watercress, and stinging nettles.
Harvesting: As with any other wild plant, make sure that what you are picking is in fact edible. When in doubt, don't eat it! Also, be sure that your weeds have not been sprayed with any chemical compounds or that they haven't been growing near a busy highway. Even though I know the lambsquarter that has been growing in my yard is safe, I still like to wash the leaves because they tend to have a powdery white substance on them that I don't care for. Once washed, spread the leaves out on dry paper towels, pat dry and store in the crisper drawer in your refrigerator if you're not going to use them immediately.
Lambsquarters can be used as a replacement for spinach in any recipe. It has endless versatility and can be incorporated into green smoothies, juices, dips, dressings, sauces, salads, soups and main courses. Of course you need not tell your family or friends that you are serving them a platter of weeds for dinner! See the nutritional profile of lambsquarters here. Here are a few recipes that I look forward to making this weekend:
2 cups (packed) fresh lambsquarters leaves
2 cups (packed) fresh basil leaves
2 T fresh garlic
1/2 lemon, juiced
1/2 cup cold pressed extra virgin olive oil
2/3 cup pine nuts (or less)
2 tablespoons nutritional yeast (optional)
4 very ripe kiwis
2 cups lambsquarters
1 frozen banana
2 cups water
Lambsquarters Greek Salad
2 cups Lambsquarters greens
2 Cucumbers, sliced
2 tomatoes, diced
1/4 cup red onion, finely sliced
1/3 cup raw olives
(Try to use tender, young leaves for this salad)
1 1/2 tablespoons lemon juice, freshly squeezed
1 1/2 tablespoons apple cider vinegar
1 clove garlic
1/2 cup cold pressed extra virgin olive oil
3/4 teaspoon sea salt
2 tablespoons fresh herbs of choice (ex: dill, parsley, oregano)
1/4 teaspoon freshly cracked pepper
Blend the dressing ingredients in a blender until smooth. Coat salad just before serving
Friday, May 15, 2009
Just this afternoon, Bunny Berry gave away a brand new Blendtec Total Blender to one lucky RawFu subscriber. The blender is amazing and it's list price is $599! The good news is that we have 2 more of those bad boys just waiting to be given away. If you subscribe now, you'll be entered in the next two drawings, one in June and July!
Believe me when I tell you that there are so many great articles in this upcoming June issue, with LOTS of pretty food pics and amazing recipes to tantalize your palate! We have a number of new contributors that have written some very intriguing articles on subjects that you might not expect. But I don't want to give away too much ;- )
RawFu is the ONLY monthly magazine available in the world that promotes a positive living foods experience. Is it just me, or is that impressive? For the next 48 hours Bunny has agreed to open up our online magazine so that non-subscribers can get a taste of what we are doing. Below is a link to our premiere issue, May 2009 and I hope you will enjoy taking a peek at what has been keeping me so busy lately:
Go to: http://www.rawfu.com/index.php/may2009_online
After 48 hours this link will expire, so go check it out ASAP. I hope you will read it in it's entirety and then subscribe here.
My personal goal is to get RawFu into every Whole Foods, Trader Joe's, and every other healthy, organic friendly market in the country. With your help and your subscription, we can make that dream/goal a reality! I love you people!
Saturday, May 9, 2009
We are very fortunate to have a very impressive salt bar here in Tulsa. Allen's Gourmet Grocery offers Tulsans the best selection of artisan sea salts from around the world. Their salt bar features salts from the shores and lake beds fo Italy, Hawaii, Australia and France, as well as some fabulous smoked salts from the Pacific Northwest and a to-die for porcini-infused sea salt from Italy.
My current favorite is a Barrique Chardonney Smoked Salt that I use in a mouthwatering raw tomato soup. When you are maintaining a high raw food diet, these specialty salts can really bring a new level of flavor to your recipes.
If you are outside of Tulsa, I recommend the fine gourmet selection of specialty salts from At The Meadow in Portland, Oregon.
Friday, May 8, 2009
They really are good for your heart '- )
1 cup lentils, sprouted (I use red)
1 1/2 cups walnuts
1/4 cup lime juice
1 Tbsp olive oil
1 Tbsp. Nama Shoyu
1 clove garlic
2 tsp. ground cumin
1 tsp chili powder
1/4 tsp ground cayenne
Pulse the lentils and walnuts in a food processor until ground to the consistency of beans. Place the mixture into a medium bowl and add the other ingredients until well combined.
You can crumble this mixture out on a teflex sheet and dehydrate until warm and crispy or simply serve them as is.
I serve my Mexican Fiesta platter like a taco salad. I start with my jalapeno corn chips, adding the taco meat and topping with shredded leaf lettuce, avocado and an ample drizzling of homemade fresh salsa.
1 pint of golden pear or cherry tomatoes, diced
2 roma or small red heirloom tomatoes, diced
1 serrano chile, seeded and finely minced
1 jalapeno pepper, seeded and finely minced
3 limes, juiced
1/4 cup fresh cilantro, chopped
1 small sweet onion, finely chopped
1/2 tsp each of sea salt & pepper
If you don't care for chopping and dicing, just place all ingredients into your food processor and pulse until you achieve the desired consistency. Let sit at room temperature, covered, for one hour before serving.
No Mexican meal is really complete without something to quench your thirst. This is a refreshing virgin drink I created for my book, Real Juice Daily. Mary goes green with a healthy twist to the classic Bloody Mary. This chartreuse cocktail features tomatillo juice instead of tomato juice and gets a south of the border kick with an addition of habanero chile, cilantro and a spicy radish for garnish.
1 lb. tomatillos, husked rinsed
pinch of Himalayan sea salt
1 tsp. agave nectar
1 clove garlic, halved
1/2 fresh habenero chile
8 oz. original kombucha
4 dashes of Nama Shoyu
4 fresh sprigs cilantro
4 radishes, washed, trimmed and cut in half
Juice tomatillos in a juicer, mixing in sea salt and agave nectar. Pour over the habanero and garlic; let stand for about a minute and then discard the garlic and chile. Stir the kombucha and Nama Shoyu into the tomatillo mixture. Pour mixture over ice garnish each with a sprig of cilantro and a radish half or two.
Tuesday, May 5, 2009
Since I've been pursuing a high raw food diet, I've tried tried many dishes that remind me of my love for Mexican cuisine. Cinco De Mayo is a perfect time to share a few of these recipes with you.
If you're going to be seriously raw, then you'll likely need to find a substitute for tortilla chips. When I went raw, I knew that I would fail miserably if I couldn't eat my chips, guac and salsa. I was so happy to find a savory and satisfying raw recipe which I've shared on a previous blog.
When I was in San Francisco years ago, I went to a new, highly rated, nationally reviewed Mexican restaurant near the wharf. Once we were finally seated, this elegant but trendy hot spot did not disappoint. Somehow I was able to convince our wait person to have the chef write down what was in the guacamole, as it was the absolute best I'd ever tasted. He wouldn't share the amounts, but here's what was in it (I still have the original copy in my recipe book!) So simple and sooooo delicious:
other Cinco De Mayo favorite from days past is when I was seeing Kyle Young, a dashingly hip gent who is now the director of the Country Music Hall of Fame in Nashville, TN. Although the long distance relationship didn't last, his Bobby Flay recipe for Cinco De Mayo salsa has remained a very special food memory for me:
courtesy of Bobby Flay's Bold American Food
1 large mango, peeled, seeded and coarsely chopped
4 med. tomatillos, husked and chopped
2 Tbsp. finely diced red onion
1 Tbsp. minced jalapeno
1/4 cup fresh lime juice
1/4 cup coarsely chopped cilatro
1 Tbsp. raw honey
sea salt & freshly ground pepper to taste
I also have the most amazing raw "refried bean" recipe, but my husband is tapping his foot, waiting for me to log off and go celebrate. I'll be sure to finish my Cinco De Mayo post tomorrow with another recipe or two to tantalize your palate!