Whisk together the lemon juice, olive oil, nama shoyu, garlic and pepper. Massage ands marinate the cabbage & beet green mixture and allow to stand for at least 10 minutes. Create a bed of the greens on a dinner (or salad) plate. Arrange the sliced avocado, topping with the shredded beets and carrots. Dust with a garnish of celtic sea salt, fresh pepper, and hemp seeds.
As we begin this next 11 Week Initiative, we'll be working on healing our bodies from the inside out. Liver and gallbladder health is going to be a focus and I would encourage you to view the videos by Sandra Cabot, MD in our Wellness Center for more information on this potential missing diagnosis in your health/weight loss equation.
Just in time for Spring & Raw Food Rehab's upcoming 11 Week Total Health & Weight Loss Initiative! Are you ready to kick start your 11 Weeks with a goal-setting, vision inspiring, motivational raw food solution eBook? Healthy Raw Solutions is a newly updated version of the very successful New Year's RawSolutions eBook that we used at Raw Food Rehab as a help to our last 11 Wk. Initiative. Simply click on the photo of the eBook at the right of this post to order your copy for just $5!
I promise that this gem will exceed your expectations with 45 delicious and cleansing raw food recipes (10 newly added), most of which require nothing more than a knife, cutting board and a blender.
This eBook will act as a companion to successfully steer you into an empowered upcoming 11 Weeks, helping to equip you with recipes, focus and purpose!
1 carrot 1 stalk celery 1/2 red bell pepper 1/2 zucchini
1/2 cucumber
1/2 avocado
small handful cherry tomatoes
1 small shallot
1 small clove garlic
1 lime, juiced
splash of apple cider vinegar
1 tbsp raw honey
pinch of sea slat & fresh cracked pepper, to taste
1-2 cup of water, to blend
If you don't have a high speed blender, just chop your ingredients in smallish pieces. Blend all the above ingredients until smooth and creamy.
For a chunkier soup add in:
1/4 cup celery, minced 1/4 cup fresh tomatoes, chopped 1/4 cup cucumber, chopped
These ingredients also make a welcome & healing addition to the mix:
sunflower or buckwheat sprouts cayenne or 1/2 jalapeño, seeded & minced
turmeric, grated (or the dry spice) smoked paparika basil or other Italian herbs
Also....today I'm thrilled to announce Raw Food Rehab's very own, in house raw food chef, Michelle K., has just released her brand new blog/website and DVD - It's A High Raw Life. Please go visit & show her some big love!
Lots of members have been asking me to share more about the results from this past Vault. I shared the statistics and weight loss totals from our "biggest losers" on Tuesday's video/discussion, but I thought it would be fun to offer you some actual comments, quotes and feedback that came in during the final weigh-in from participants at the end of this past 11 Weeks. These are all from members who completed the last Initiative and the Vault Experience:
"My total weight lost: 13 pounds! I'm sooooo happy and couldn't have done it without you guys! I'm definitely in for the next Vault." ~ Karen
"I have found a peace with eating this way. I also suffer from depression having retired abruptly recently, those feeling s have declined considerably and this has given me new direction in my life. I was never sick just overweight and tired all the time. There is a vibrancy to the way I feel when I consume raw foods. When you feel and see the changes in yourself, you want it for everyone. The missionary zeal is hard to contain so your focus on learning everything you can on your current messiah. There is a lot out there to learn and it will take years to digest the new panacea." ~ Chris (dropped over 15 lbs)
"Total weight release was 20.5 lbs! Already ready for the next initiative, to see what I can release before our daughter's wedding end of June!" ~ Karen J.
"I have been high raw for several years, so didn't expect dramatic changes. My goal was to stay 100% raw and although I had some slips with traveling and more-than-usual stress at work, I keep coming back to the best way to eat and live!" ~ Teresa
"I lost 12 LB. but I believe I will do better next time because of the change in seasons. I will be 70 on May 2nd. I am aiming at losing about 40 more pounds and get down to about 190. My health is real good. I just have to live the lifestyle. I know what to do, so I'll be back there in the Vault this next time!" ~ Papajoe
"I lost a total of 27 LBS & I had so much fun! Thank you for the chance to get myself in gear!" ~ Em
"I released 18.2 pounds! And I feel better than I have in years. I also have a raw food buddy that lives down the street from me who was part of the first Vault. Her daughter (who is now in college) use to babysit for my daughter, but I never knew she was into Raw until I saw her on this website. She has been a great resource too. I also went to have my cholesterol checked last week. October 2009 my cholestrol was 257.....March 2010, my cholestrol is now 181. No drugs were involved - diet only! :) Much love and hugs to all the Vaultings and RF rehabbers!" ~ Sandra L
"I have lost a total of 15.5#'s this 11 week initiative and a total to date of 55# since going raw!" ~ Judy
"My weight actually went up a bit, but I lost 2.5 inches. What I have gained out of the Vault is that I know I feel best the more raw I eat both mentally and physically. I'm more active physically than I was before and I know that is because of the inflammation going away in my foot and joints. I have hopes that in this next vault I will begin to show some success in the weight loss area. I also think it will be easier for me to maintain eating more raw this next go around because I got through the mental issues of switching to raw this go around." ~ Jackie
"My ending weight is 158, which means I lost 10 more stubborn pounds!! Praise the Lord & pass the cauliflower 'mashed potatoes'!!" ~ Penni
"I dropped 21.4 lbs. in this Initiative & along the way, my 11 year old daughter also lost 18 lbs.!! My husband, who started this wk with 1 smoothie/day and daily 2+ mile walk with me, lost 4 lbs...See you back in the Vault in 2 weeks!" ~ Debbie V.
"My eyes are clearer, my skin is better, and I dropped a size or two in clothing having dropped 14 pounds. This is a long term lifestyle choice for me now. I can't imagine going back to my former diet and I was already wheat, dairy, and soy free!" ~ KJ Lively
"I'm looking forward to the next 11-weeks. I have been working out to Jillian Michaels' 30 day shred workouts, and they are brutal. My weight hasn't changed much from the start, but I have lost an inch everywhere except my thighs (probably because of all the squats). Overall, I'm feeling good, and I'm in training for my first 5K coming up in 2 weeks! I still plan on being in the best shape OF MY LIFE when I hit 50 approx. 1 year from now! See you back in the Vault." ~ Tanja
"My total weight lost was 20 lbs.!!! Praise the Lord!" ~ Rita
"I found the weekly weigh in helpful for accountability because it was a way for me to gauge what I needed to focus on. I never before had such a good relationship with the scale. My husband hasn't ever seen me at this weight before! Even on those weight gain days, I was glad to know where I was at. The support of the online community is the number one factor in my weight loss success and self esteem boost! I'm in this as a lifetimer....see you in the Vault 2.0!" ~ Michelle K. (lost 12 lbs & 6 inches)
....And this was one of many awesome quotes that came in today as people were requesting to join the Vault:
"Penni - This is exactly what a I need. I know nothing about raw food. But I got your book and I'm ready to jump in! Heck, even my blender is from the 70's--just like the cellulite on my thighs. Hope to get rid of them both and be able to feel fantastic all the time!" ~ Marcia B.
I hope you will consider signing up to join us in our upcoming 11 Week Total Health & Weight Loss Initiative. It is not necessary to join The Vault to participate. To sign up for the 11 Week Initiative which begins Saturday, April 10th, Go Here. And to apply for The Vault 2.0, Click here.
Wendi Dee was the guest speaker at Real Food Tulsa & Raw Food Rehab's 1st social event on March 27th, 2010. (I did capture a bit of it, and you can check out my YouTube channel to see more ) This footage was taken after our big event in her hotel room. In this one-on-one interview, Wendi shares the powerful details of her 100+ pound weight loss and healing journey through a diet of raw & living foods. Enjoy!
This past Friday I traveled to Oklahoma City to meet up with Wendi Dee and her daughter Kat at 105degrees. This was the day that the graduating students of the Level 1 Culinary program were putting their final tasting menus together. In the above video, I was interviewing the students and sharing with you the incredible dishes they made for us. In the order of which they appear, meet: Austin Cummins, Aimee Duffresne, Andrea Conneely and Vicki Morrisey (they can all be found on Facebook : )
In the above video I was also able to chat with two of the graduating Level 2 chef's; Alissa (punkrawklabs.net), Helen Castillo (therawpalate.com), the extraordinary Russell James (therawchef.com) and Don Cashion (105's sous chef).
A bit more about Russell, new Culinary Instructor of 105degrees:
Russell James has joined 105degrees as guest Instructor In Residence from the UK, where he is known as The Raw Chef.
Russell first got interested in raw foods when on a 7 day cleansing fast in Koh Samui, Thailand. He was there on a quest to clear his skin of spots he'd developed after years of working in a fast food restaurant.
In his own words, "I'd had years of taking anti-biotics and topical creams that make my skin itchy and sting, plus more severe drugs that were desinged to completely dry up my skin, which also came with other side-effects such as depression, anxiety and liver damage."
"I knew poor eating habits had been responsible for my skin problem so I instinctively knew that good nutrition and caring for my body would help."
"I went on the 7 day fast, cleared up my skin, and found out about raw food whilst I was there. I just knew I wanted to be a raw chef as soon as I heard about it."
Russell has gone about setting up a successful business in the UK as a chef, running raw food classes, offering catering and personal chef services, while at the same time attracting attention from the mainstream media. This lead to Russell being referred to as, "The UK's leading raw food chef" by national newspaper The Times.
In the clip above, Russell is telling me about the British theme he is using to prepare a Beatles-inspired 4 course menu for a Sunday Supper at 105degrees.
first
Yellow Submarine
Heirloom Tomatoes with Macadamia Mozzarella & Pesto
second
Lucy In The Sky With Diamonds
Grapefruit & Mint Sherbet
third
Sargeant Pepper's Lonely Hearts
Portabello Hearts with Peppercorn Sauce
fourth
Strawberry Fields Forever
Balsamic Strawberry Tart with Sour Cream and Cacao Mint Creme Anglais
Please come visit Real Food Tulsa tomorrow as I will continue sharing about Wendi Dee's visit to Oklahoma!
Put all ingredients in a blender and process until you have a marinara consistency. Add the reserved soak water as necessary to thin.
Wild Green Pesto
1 cup fresh lambsquarters leaves
1 cup wild dandelion greens
1 cup fresh spinach
1 cup 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)
Put the greens (any variety of leafy greens will be fine) into a food processor fited with the S-blade and pulse repeatedly until both are well chopped. Add garlic, pine nuts, lemon juice and nutritional yeast and blend until the nuts are finely chopped and mixture is well combined. With the lid on and processor running, drizzle olive oil in through the feeder tube until mixture is the consistency you prefer.
Slice the tomato into nice thick rounds and layer alternating with red sauce & pesto. Top with sprouts & chopped black olives.
Thinly slice the zucchini on the bias with a sharp knife, mandoline or cai bao. Layer alternating with the red sauce & pesto. This would also be excellent with a raw seed or nut cheese.
Wife, mommy, holistic health enthusiast & writer, educator/inspirer, movie producer, real food passionista & Founder/Director at Real Food Rehab & Adm. at the Cherry Street Farmers' Market
I'm always passionate about the flavor, texture and simplicity of real food.
Upgrade Your Plate is a source of inspiration & recipes to help you live your best life now. We've recently opened a support community, UpgradedEats.com
The information contained in this blog is for education only and is not meant to help diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes to your existing diet.
