Raw Sharing

It's been on my mind all week to send supportive energy to anyone eating Raw foods and wanting to eat them exclusively, and finds it challenging, falls off the wagon, and has a hard time getting back on.
So many of us have been eating a certain way for most of our lives, and are surrounded by others not only in our immediate space but especially when we are away from home, at work, or travelling, eating foods we are accustomed to (for some addicted). It can be a bit of a deterrant to constantly have to explain your menu to everyone, or be the "odd ball" in a group. I also believe it takes time, not only to learn about Raw foods, but to retrain your physical, and mental responses to foods, so be kind to yourself, and give it some time.
I hope you can find some comfort in your journey, knowing that by just learning about, and adding Raw foods to your diet, even if not 100%, you are giving yourself, and sharing with others, nourishment for your body, mind, and soul, and contributing positively to the mother of all, the planet we live on, who desperately needs us to respond if we are to continue on as a species. I don't think she can take much more of this dis-ease we are constantly communing with.
So, keep at it. Don't put yourself through undue stress, especially with the holiday season coming up. Find ways to prepare easier recipes, and SHARE with others that are eating Raw foods. Get a group together around the holiday, and make a large batch of one dish to share and ask them to do the same, and before you know it, you have a meal with several components to delight over, instead of a bowl of mash on a plate of greens.
As always, do this with kindness towards yourself, and wish that very same back to others, and I feel you will find the weight lifted off somewhat, and will enjoy eating Raw much more.
I am open if anyone in the area wants to get together on a share/swap....and hope to plan a potluck for November here @ my house...If anyone hears of any other Raw happenings they want me to post and share, pls. let me know! Rawjen

More from Thursday's class

Ok, here is the "Really, One bowl Brownie" recipe. I highly recommend getting a copy of this book if you haven't already. It is perfect for an entry level book, and just as perfect for those with experience preparing Raw foods. I am always happy to promote a resource out to someone who asks, and that is probably the most frequently asked question-(where do I start/what book should I get first). But to elaborate on dialogue I feel important to share, and this can filter in at any time during your journey with raw foods, I see alot of us getting away from cooked, processed, and refined foods, and when switching over to more raw foods in the diet, leaning on the sweets. I feel this is a great way to get acquainted, and feel "mentally" satisfied with raw foods as you may associate with almost a "replacement" for certain foods for some time. Eventually this fades, and the simplicity of eating even "mono" or just singular foods can come to the forefront of your eating habits, I highly enjoy when I am tuned it to this way, it is simple and takes alot of the work out of eating that makes our daily routines so difficult.
Enough blabbing, here's the recipe! lol pg83 "Raw for Dessert" Jennifer Cornbleet

3 cupswalnuts (pulse in food processor until coarse and remove and reserve 1/2 cup)
1/8 tsp salt (add salt and process with remaining walnuts until resembles crumbs)
16 pitted medjool dates (add dates and process until mixture starts to stick together)
2/3 cup cocoa powder (add cocoa powder and mix until incorporated)
1/2 cup dried cherries
1/2 cup reserved chopped walnuts
2 tsps water (add walnuts, dried cherries, and water and process briefly just until mixed)
optional 1/4 cup cocoa nibs

Prepare the ganache (you won't be sorry)pg 26
3/4 cup agave nectar
3/4 cup cocoa powder
1/3 cup coconut oil
1/8 tsp plus a pinch of salt (i omitted when I prepared, and was fine)
Process until smooth, scraping down the sides of the workbowl if necessary. You may need to place in a bowl of warm water to soften to spread if it is too firm, and remeber to start with soft room temp coconut oil, or it will be hard to get incorporated. ENJOY

THX Lisa for the great feedback, I love to share all this goodness, just like you! I can't wait to hear about you class next Saturday! (I also can't stop thinking about yummy kale chips!) You should get them prepared to sell, I will help you promote them! :)

Raw for Dessert

Thanks everyone for a wonderful and yummy class. The recipe's from last night's class @ Nutrition Smart were from Jennifer Cornbleet's "Raw for Dessert" book. I prepared the Banana Caramel Crumble pg.47 which was comprised of the Shortbread Crust pg. 32
1 cup unsweetened shredded dried coconut, 1 cup walnuts, 1/4 tsp salt (pulse together in a food processor until crumb texture) then add 6 medjool dates and process until mixture starts to stick together. Press into small ramekins, or a larger vessel, reserving some for the top.
4-5 bananas sliced. Lay onto crumble, and press down to smash. Cover w/remaining crumble.
And top with Caramel Sauce pg. 25
1/2 cup raw cashew butter (I used almond last night) 1/2 cup raw agave or maple syrup (I used a combination of both, but heavier on the agave) 1/2 cup date paste (6-7 dates soaked 15-30 minutes in 3/4 cup of water and processed to a smooth paste) Blend all until smooth and pour over banana crumb mixture....YUMMY.
I will post the "really, one bowl brownie and chocolate ganache" recipe and add jen-ish dialogue later on today or tomorrow at latest...peace out!

More October Events

Thursday the 15th @ 6:30 pm, this class will focus on desserts from Jennifer Cornbleet's new book "Raw for Dessert". It will be held @ Nutrition Smart in PSL.

Saturday the 24th @ 11:00 am, Lisa Brown will facilitate a "Dehydrating 101" class-Plenty of taste testing! Also @ Nutrition Smart PSL. 772-323-2222

Colette from Colette's Courtyard Cafe is considering a dinner on the 30th, and is looking to see who is interested in a Raw dinner that evening. Please let her know ASAP, so she can plan ahead.
colettescafe@comcast.net

Getting your day started with some greens, or a smoothie and not sure what to do next?
I have been enjoying some simple solutions, like a banana or apple cut up with a few tablespoons of Almond butter and a generous sprinkle of hemp seeds. Not only super filling, but really enjoyable, and highly nutritious..give it a try!

Also, trying to get a young one to consume greens can sometimes be a challenge.. I don't give up though! Today, I put some in Organic Apple juice diluted w/water, and tried an opaque glass, and a straw, and success! I also experiment by adding greens to almond butter, with some dates and some raw walntus processed in a food processor and mixed until it resembles coarse crumbs and press into a pan...let it sit for a bit in the fridge, and cut up like a bar. If it doesn't go over well, I make a small batch of raw chocolate sauce (agave nectar, coconut butter, and cocoa powder-equal parts, like 2-3 tbs each, make sure coconut butter is soft-you can achieve this by placing container in a bowl of warm water for 15 minutes) and drizzle on top. It will harden like a chocolate coating in the fridge. This usually does the trick (for me too!)

Breath

How does Breath-ing relate to a Raw foods diet? Most interestingly, of all the different diets I have experienced, and investigated, the Raw foods diet most completely embraces a Holistic approach to living. Fully addressing any and all aspects of components that make our terrain healthy, and fully capable of sustenance.
Although breathing is an autonomic (happens without control) feature we have as human beings, we do posess the ability to control the breath, both to the side of open and providing healthfulness, and to the side of closed and constricted, not providing energy and oxygen.
The subject is grand, and many have an awareness, or at least an interest in using breath as a form of relaxation, or to reduce stress. How about inquiring further, and inviting the breath to be present with you every moment, bringing a balance to everything you do?
Thanks to Scott @ GeoYoga for putting emphasis on inquiring with the breath with his Yin Yoga class on Monday night.
I highly recommend putting that inquiry to yourself as you move throughout your day, and if not aware of how to work with the breath, seek out a source of support, such as the class I just mentioned, or any method you find appropriate. Try slowing down when you eat, and work with the breath during that meal. Note any differences, even if subtle, and above all, enjoy the journey.

Local Raw Happpenings

Colette's Courtyard Cafe in downtown Stuart, hosts Raw dinners. I received a message that there will be one tonight. I apologize for not posting all the details, but if you are interested, look her up, and call to find out more.

Also, @ Shimmering Pines in Jupiter, Toni Sanchez will be presenting a series of lectures and demonstrations involving Raw foods, Organic Gardening and Sprouting.
Each Tue Eve in Oct from 6-7:30 is a Raw food lecture, presentation, and sampling....only $15!
Please call her to learn more and to reserve your space-341-2930
10/6-Introduction to Raw foods
10/13-Sprouts & Sprouting
10/20-Drinks-Milks, Juices, Smoothies, Kefir, Etc..
10/27-Using a dehydrator-Snacks and Main dishes
Food to taste at all....

Happy Saturday!

Recipe(s)

Thanks everyone for such a wonderful class Saturday, I enjoyed the time we spent together, and speaking with you. Please try the recipes I prepared, and you enjoyed...thank you for the positive feedback, and I look forward to seeing you again.

Smoked Pine Nut Farmer's Cheese-you can make a fermented cheese with any nut or seed, and really change up the seasoning, and additions to flavor it any way you desire. Rene Loux created this recipe in her book "The Balanced Plate", and also gives a recipe for a quick version without the fermentation process. If you don't have this book, I highly recommend it...

2 Lapsang Souchong tea bags
3 cups hot filtered water (steep tea bags in water 5 minutes)

3 cups pine nuts (ok to sub 1 1/2 cup cashews but soak in 2 cups water for 1 hour, drain and proceed)
2 tbs white miso (mellow white, chick pea, and brown rice work well)
(place nuts, tea, and miso in blender or food processor, and process until smooth. Place in colander lined with cheese cloth over a large bowl to catch the liquid(whey), and leave out in a warm place 8-10 hours. If still moist, press and extract more liquid. Place in a bowl and mix in by hand-
1 1/2 tbs lemon juice
2 tbs coconut butter (oil) or olive oil
smoked or non salt to taste (celtic, sea, himalayan)

ENJOY! I will post more later or tomorrow....Rawjen

9-22
Chocolate Pudding (mousse)
2 cups Haas avacado
1/2 cup maple syrup/agave nectar, or date paste
2 tbs coconut butter (oil)
1-2 tsp vanilla extract
1 cup cocoa powder
(renee adds 1 tsp balsamic vinegar, and 1/2 tsp nama shoyu-nice addition, and works well without as well)
Serve with Raspberries or make your fav. raw pie crust and fill. Chill before serving (if you can wait that long!) YUM

Massaged Greens
6 cups chopped greens (I used Lacinato Kale, Chard, and Spinach)
2 tbs Olive oil
1 tbs Flax oil-or another tbs Olive
1 tbs umeboshi plum vinegar/or lemon juice
2 tsp nama shoyu
1 tsp agave nectar
2 green onions chopped
1-2 cloves garlic pressed, and chopped
2 tsp finely grated or chopped ginger
salt to taste
optional, chopped fresh, or a few pinches of dried herbs

Toss the greens w/salt. I combined all liquids and then added to greens and massaged, Rene adds them separately to the greens. Either way is awesome. Just think of how much everyone enjoyed these greens, and between 28 people we only consumed 4-5 tbs of dressing! Dressing makes up for a large amount of what people normally consume on a salad, and not usually comprised of healthy ingredients. Enjoy your greens!

What's in What

I love the notion of referencing different compounds to associate with a particular food, to not only apply the "eat from all the colors of the rainbow" approach, but also to go deeper in to the huge variety of food available, especially when I feel I am in need of a specific nutrient.
Most people know some of the more popular ones-ex:oranges contain vit C, but here's a list of some others to read and resound on. Enjoy the Cornucopia!

Cabbage-Vit C, naturally occurring lactobacilli acidolphilus, DIM-or indole-3-carbinol-anti-carcinogenic compounds, especially present and studied in fermented forms of the brassica family (broccoli, mustard, kale)

Kale-Lacinato-one of the only green leafy's that has Omega 3! LOADED w/minerals
Sesame seeds-Calcium

Hemp-complete protein, Omega 3-6-9

Brazil nuts-selenium (antioxidant, immune support)

Quinoa-highest protein of any grain (actually a seed), calcium (more than dairy milk-with cofactors silicon and magnesium-necessary to assimilate the calcium)

Amaranth-similar to Quinoa, but in addition to lysine, contains methionine, necessary to assimilate protein

Seaweed(s)-up to 38% protein, chock full of minerals and iron, vits A, B, C, and E

Grapes-the currently popular cancer fighting antioxidant Resveratrol is found in the skins, and long before we demanded commercially availabe to be absent of their seeds, the seeds contributed a host of flavinoids, aka OPC's, also powerful as an antioxidant, so I always looked for seed containing varieties, and give them a little chew before spitting them out..hard to find though, esp. organic.

Durian-high in protein

Coconut-high in lauric and caprilyc acid (anti-fungal), and Medium chain fatty acids-actually touting benefits such as breaking down fatty acid deposits in the body

Apples-high in malic and tartaric acid, able to inhibit growth of bacteria and yeast in the digestive tract.

Thanks to Renee Loux Underkoffler for writing the awesome book, Living Cuisine, where many of these are referenced from .....more to come, stay tuned!

Seasonal bounty...

Yay, it's finally here...not only are we past some of the hotter weather (accept maybe here in FL-not LOL-ing) but we are getting ready to see what the summer growing season has produced. A great way to gauge your eating, and many cultures have adopted and been applying this method for long periods of time, is to be in tune with local produce as it is availabe seasonally. My personal spin on this is if we all apply ourselves even just a small percentage of the time, it will decrease the need for the massive global transportation of goods, that way contributing to the overall quality, price, and most importantly lessening the negative impact on the enviroment...Try to find out more about your local organic growing groups, here in FL we have FOG. www.foginfo.org/
Also check out if there is a CSA in your area, www.nal.usda.gov/afsic/pubs/csa/csa.shtml
(community supported agriculture), a great way to participate in a local farm, which supports the local economy, and get a supply of produce from the experience.
Check out Rene Loux's book "The Balanced Plate", and find it full of not only delicious recipes stemming from 3 different approaches- Raw, Macrobiotic, and Ayruveda-, but also full of info in line with this post. I read it over and over again, always refreshed, and finding new info.
I plan on dehydrating several recipes from her book this week for next Saturday, September 19th @ 11:oo at Nutrition Smart PSL, where I will be presenting a lecture and demonstration on Raw foods. I originall posted serving desserts @ this class from Jennifer Cornbleets new "Raw for Dessert" book, but I was mistaken, and that class is Thursday October 15th @ 6:30 pm...
Until next post, enjoy the harvest...I'd love to hear what you've been munching on!

Protein

In the last few weeks, I have had brought to my attention, concerns of those weighing pros and cons of consuming a vegetarian diet. It always seems to happen this way, as soon as a good thing gets going, the mainstream media gets involved bringing information that is partially true to skew the view of those who otherwise wouldn't delve deeper to find out more and make a conscious decision. Well since I don't know how to keep my mouth shut, I have to make an effort on the behalf of anyone interested in knowing more, and give them the option to make a decision, do the research, spread the word and make a change.
First and foremost, when relating to protein, the dietary recommendations have shifted from around 120 grams, research done in Germany financed mostly by the meat and dairy industry, around the turn of the century to the 20-35 grams recommended today. (Conscious Eating-Cousens).
Second, are you aware of the state of health of the animal based protein available for consumption? If not, do your homework. Factory farming is, in my opinion, not the source for meat if you choose to eat it. If you haven't read "Diet for a new America" by John Robbins, please do, it's a major eye opener. Dr. Rous, Nobel Prize winner and long-time researcher at the Rockefeller Institute for Medical Research, states that 95% of all the chickens for sale in New York City are cancerous. And more research has been conducted by Dr. Virginia Livingston-Wheeler, a top cancer researcher, that the microscopic or identifiable cancer they are developing is transmissible to humans. Bottom line here, please find a way to eat "quality" instead of "quantity". Think on the past, and realize before our modern day, people had control of raising their animals, what they ate, their living conditions, and even though "people" still have that control, I am not satsified with the quality control, or the living conditions of these animals. I can go on and on with this, but let me at least let you into my brain a bit. I respect any individual that wishes to eat animal based protein, but given the statements just made, I request anyone doing so to be conscious of their actions, not only to themselves and their wellness, but to all who inhabit the planet. There is alot of information out there regarding this subject, I invite you to check it ALL out, and do your best with it.
Lastly, as far as the quality of vegetable based protein is concerned, there are a multitude of foods containing all eight essential amino acids (hemp, almonds, sesame seeds, pumpkin seeds, sunflower seeds, amaranth, soybeans, buckwheat, peanuts, all leafy greens, and most fruits), and I believe after all the research I have personally done, they are more easily assimilated, and provide this digestsibility not only in their composition, but in the fact they contain enzymes needed to digest them, thus relieving the body the burden of producing excess enzymes. There are arguments that these enzymes don't get past our highly acidic stomach, but if you do the studying-(go to a company's site like "Enzymedica", and take their enzyme education modules), you'll find out many of these enzymes break down in varying Ph's, and some survive stomach acid, especially proteases, designed to break down protein. Not to mention, our body can store protein, and too much (of anything) is NOT a good thing, all research on this matter points to the development of many of our most common and serious diseases (Paavo Airola-Conscious Eating-Cousens MD).
Doesn't is stand to reason that nature provides for us, what we need for sustenance, in the most simple forms, unadaltered, Raw? If not in whole, how about making a concerted effort to add as much Raw food as possible into your diet, and lessen the load of the other foods>>>your choice of course, but be informed, and make a conscious choice.

Disclaimer-None of this information is meant to treat, diagnose, or cure any health condition. It is however, meant to encourage, support, nurture, and employ you, the consumer, to be aware, and make an effort live in health and harmony with the planet you reside on...Rawjen

Smoothie time!

This smoothie is awesome for breakfast, or anytime. Change it any way you like, and consider it a base for a super charged meal. With cocoa powder instead of cinnamon, the kids devour it w/out any question. Speaking of cocoa powder, there is alot to consider when using this ingredient. Cocoa is usually processed to separate the fat from the pulp of the seed to get the dark powder we enjoy so much. It can also undergo a further process to alkalize it, also known as "dutch" cocoa, or it may simply state-"cocoa processed with alkalai"...I prefer my cocoa unadaltered, thank you very much. AND Organic...if you are unaware of the reasons to use Organic vs. conventional foods, esp. produce, check out the Organic Consumer Association's website, and also google "top 10 (or 20) reasons Organic" and you should find plenty of info..I personally go local, and Organic 95% of the time. I don't hesitate to spend the extra $, considering the burden these chemicals place on the body, I think the value of life/health far exceeds a monetary equivelant, besides these levels are a catch all for any individual without respect to EACH individuals immunicological state, size, toxic load, etc....
ALSO, to get delicious Organic raw Cocoa Powder, and where this recipe came from, contact Glaser Farms in Miami, they have an excellent supply of anything you would need to prepare raw foods. If you are in the area, go check their farm out, and know they have a market every Saturday in Coconut grove with prepared raw food to purchase, and a place to sit and eat. Awesome!

1 banana-make pieces and freeze
2-3 tbs of raw almond butter
3-4 dates
8-12 oz water
1-2 tsp cinnamon- (0r sub 1 tbs cocoa powder)
ice is optional
Other optional ingredients-hemp seeds, coconut oil, maca powder
Enjoy!

Slow food movement

Want to read something that really dives into the heart of agriculture? This relates directly to Raw food, as w/out agriculture, we are all toast...Tierra Madre, is an organization, consisting of farmers, traders and activists partaking in a global gathering to diagnose and offer remedies to change the major negative issues involving our current food crisis. The book I have been reading, is edited by an amazing person-Vandana Shiva. Here's a quote from the Taitreya Upanishad-"From food, all creatures are produced...Beings are born from food, when born they live by food, on being deceased, they enter into food." There is so much information contained in this small little book, much of which is not common knowledge. However, my thought is that, if this information is more common knowledge, all of the people with ideas and concerns, can come together to make a system that will provide, and sustain-peacfully and lovingly-the whole planet.
Book title-Manifestos on the future of food & seed-edited by Vandana Shiva
Peace friends, Rawjen
P.S. I plan on starting my day with some Garden of Life Raw Greens powder, then waiting for hunger, and eating some fruit. This is the perfect time of year for mono-foods like fruit, after this amazing moon, and with the onset of fall, a bountiful harvest should be upon us...sounds delicious to me!

"Everything" dressing

In an effort to make possible, a dressing or dip that contains a mulitude of vegetables, gracefully and deliciously hidden amongst the fact it will dress a salad, I literally went through the garden and produce I had around and threw this together, and then for the real test, I asked Kiera-15, to taste test it. She gave it a 6/7 out of 10. Her only reccomendation would be to substitute the sundried tomatoes with olives, and when asked if she would eat it on a salad, she said Yes-and her salad of choice would be a simple green salad with cucumber. After you make it, give it a rating! This makes about 8-12oz.
2 slices of onion, cut in half moon
1/2 carrot
1 clove garlic
1/2 inch piece of ginger
a 2 inch wedge of red bell pepper
2-3 sundried tomatoes-(or olives)
1/2 medium zuchinni cut in pieces
1 small or 1/2 medium avocado
1 date
1 tbs nama shoyu-or equvilant(braggs-soy-tamari-miso)
2 tbs tahini
3 tbs apple cider vinegar
1/4 cup olive oil
Salt and pepper to taste (i used 1/4 tsp himalayan salt)
1 tbs dried herb or 3-4 fresh (i used org italialian seasoning)

Put all in blender/food processor and blend to desired consistency. I like to retain a little texture, and the colors show through when you pour it on your salad-pretty. It will be pretty thick, so feel free to thin it down w/a bit of water, but not too much as to dilute the flavor.

This dressing is packed with flavor, nutrients, and fiber. So often we use a dressing made with poor quality oil as the first ingredient, try to find a bottled dressing with all olive oil...the only one i've seen lately is manufactured by braggs. Then there's the corn syrup, hydrogenation, dairy products, and preservatives.
Keep it fresh friends! Rawjen

Raw Un-Labeled

When I first tried raw foods, I was pregnant with my son Lakota, and my friend and co-worker brought in a book (i can't remember which one) and with much interest, we dove in together, preparing different dishes to share to help one another out as we found our way into this new way of preparing foods. I was and am still highly attracted to the idea that relieving the body's burden of producing excessive enzymes to digest something, and providing the body with the optimal type of food (common sense to me, fresh from nature) chock full of nutrients and vitality, is a huge benefit to anyone willing to embrace it. I will be the first to admit that when consuming a diet of all raw foods, I feel my best. BUT there are times when it can be challenging to prepare a meal that satisfies the mind and the subjection to what others are eating in your home or, if eating out with someone, can easily put a bump in your raw road...
After years of experience and experimentation, I have happily come to a peaceful place, where labeling myself as "Raw", or even putting the pressure of maintaining a 100% raw diet has come to pass, and is replaced with a loving, nurturing, and realistic approach of basically doing what is right for me, and the best I can. It has been serving me well to practice this way, and I have been happy to share this with others that are new to the idea or succumbed to a "falling off the raw wagon" so to speak, and watch the relief fill their expression as the weight is lifted off their shoulders. And even though I feel a raw foods diet is an attribute to health and wellness, I often express and wish to share with you the place value I put on diet and nutrition is not as high up on the scale as some other efforts we make. I definately feel ones disposition, (mental state, spiritual affirmation, outlook, vibration....you get the idea) is most important to our existence in harmony with being (healthy), and that certainly includes our relationship(s) with ourselves, and others. Breathing comes in a close 2nd, as not just an autonomic attribute to being human, but something bringing in wellness, letting out stagnation-toxicity, and a fully emotional connection. Sleep and stress levels come in next and last place, as they are very unattended to, and without proper sleep and stress reduction, you may find walls and humps you just can't get past with even the healthiest approaches. And finally comes the food...don't laugh, but I really think we can sustain our existence with much less, but better quality of food. We eat so habitually, ritualistically, and in reality miss the boat on so many more senses, experiences, and load our bodys with so much excess waste, it stagnates...I hope this long ass dissertation contains some resonant of positivity to you and yours, and wish you an awesome day...Un-labeled RawJen

Time to make the Kimchee

Do you like Kimchee? Have you tried Kimchee? I have, and alot of the Kimchee available on the market today is manufactured with high amounts of sodium chloride, and possibly other sodium containing preservatives, and fish paste, which doesn't appeal to vegetarians or vegans. I have been enchanted with fermented foods for so long now, I can't tell you when it all began. But the short of it is, the benefits associated with consuming fermented foods are huge. The process of fermentation unlocks many nutrients and with the aid of Lactobacilli, the sugars are transformed into beneficial lactic acid bacteria, enzyme producing, and predigested nutritious food that can quickly become addicting! We make Kraut or Kimchee by the Crockfull (3 gallon size) and find it a great companion to most meals. A great book to use to learn more about fermenting foods is Sador Elix Katz'-Wild Fermentation. An aids survivor, using fermented foods as a tool for health, his book is loaded with delicious recipes from every corner of the earth, not to mention the intense philosophical dialogue that captivates a mind willing to embrace the information provided. I read someting new everytime I pick up that book!
A basic technique for Kraut is to get a fresh head of cabbage, and a good quality sea, himalayan, or celtic salt...you should see some pink and grey specks in your salt, I'll get into the health hazards associated w/sodium chloride later (it will fill up a few blogs the way I feel about it).
You can use a Quart size glass jar, and chop the cabbage into long pieces, or to your favorite Kraut texture. Use a non-metal bowl, but something you can put some pressure on, and lay some of the cabbage in, then sprinkle a little (i usually go with 1/4 to 1/2 tsp per handful of cabbage) and use something (a wooden mallot, a plastic something or other) to beat the cabbage a bit, just a minute or two. Keep the process going, until you get through the head of cabbage. Use a bit of pressure and pack your beaten cabbage into as many quart jars as you need (one 2-3 lb head of cabbage usually needs 2 quart jars-really pack it in there) and you should see some liquid rise with the cabbage. You want the cabbage submerged in this liquid. It will sweat some more liquid out over the next few hours, so if it is somewhat dry at first, check on it again in a few hours by pressing down. If it stays dry, make a cup of warm water with a tsp salt dissolved and add a little at a time pressing down until it is just to the top of the cabbage, cover your jars (i use a cloth napkin and rubber bands) and let sit out (yes, out) for 5-12 days, pressing down daily to make sure it is covered in liquid. Taste @ day 5, and each day until you get to the sour you enjoy. Lid, and refridgerate, it will last for months, if you don't eat it sooner! It really soothes and primes the digestive system, so I like to enjoy some @ the beginning of each meal! Enjoy...jen

Raw for Dessert

An awesome new book by author Jennifer Cornbleet. I always recommend her book "Raw food made easy for 1 or 2 people", and now a book entirely devoted to Raw dessert! I just prepared the Raw "Pumpkin" pie, and will comment after it sets up and we devour it! This month @ Nutrition S'mart in PSL, on the 19th @ 11:00, I will insruct a class and use this book to prepare a sampling of as many desserts, as possible! YUM

Welcome 2 Rawjen's

Within this blog, find tools to inspire, support, and guide any who wish to use Raw foods in their diet.

I enjoy the opportunity to meet with so many people when instructing a lecture or workshop, and look forward to staying connected, sharing thoughts, recipes, answering questions, etc.

Find info regardingdates and times for upcoming events, potlucks, topics of interest, resources, projects, products, and more!