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
Monday, October 26, 2009
Sunday, October 18, 2009
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! :)
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! :)
Friday, October 16, 2009
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!
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!
Friday, October 9, 2009
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!)
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!)
Tuesday, September 29, 2009
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.
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.
Saturday, September 26, 2009
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!
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!
Monday, September 21, 2009
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!
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!
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