Cream
1 1/2 C raw cashew nuts
1 1/8 C filtered water
1/2 tsp sea salt
1/4 C local raw honey (or agave nectar)
1 vanilla bean, scraped
-Place cashews, 1 cup water, salt, honey, and vanilla in a blender. Blend on high speed for about a minute. Add a little more water and blend until smooth and creamy. Place in refrigerator to settle. (NOTE: the cream may seem runny at first, but once refrigerated it thickens)
Crust
1/2 C pecans
1/4 C flax seed, ground
1/4 tsp sea salt
2 fresh ripe figs (can substitute 3-4 pitted dates), chopped
-Fit the food processor with the S-blade and mix until combined and crumbly. Don't over process.
Berry Filling
16 oz blackberries
splash of fresh orange juice
1 Tbsp local raw honey (can substitute agave nectar)
1/4 tsp cinnamon
1/4 tsp sea salt
Set aside half of the berries. Combine the other half with honey, cinnamon, sea salt, and a splash of orange juice in a food processor or blender until smooth.
To Assemble
Cover the bottom of your favorite lil' bowl or ceramic ramekin with crumble, pressing gently to form a crust.
Pour in a nice dollop of cashew cream.
Spoon berry filling into the center of the cream, top off with some whole berries, and serve.
1/4 cup fine bulgur
4-5 tablespoons olive oil
1/2 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seeded cucumber, peeled, cored, and cut into 1/4-inch pieces
Juice from 1 lemon
3/4 teaspoon salt
1/4 teaspoon black pepper
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including oil, until combined well.
Note:
Tabbouleh can be prepared 1-2 hours ahead, but add salt, pepper and oil just before serving.
Traditionally Tabbouleh does not have cucumbers, but we like the freshness it gives to the dish. I also add chick peas sometimes. You can also adjust the lemon and oilve oil to your tase.
In a pinch I will buy Near East Taboule Wheat Salad Mix and doctor ir up with fresh lemon juice, parsley, mint, cucumbers and tomatoes.
Veggie Sushi
2-3 cucumbers- sliced long and thin on a mandolin
1 avocado sliced
1 carrot, cut in sticks
alphalfa sprouts
Peanut Sauce
Measurements will be posted soon.
It was quite a bit of prep work cutting all the veggies, but all in all it took about as much time as making a regular cooked meal. The best part was I didn''t heat the house with the oven and I didn't have to watch a pot. I think it would be faster the second time when I knew what I was doing. In fact I am going to make these tonight since they were such a hit with my family.
I used cucumbers and zucchini as my wrap and filled with red peppers, alfalfa sprouts, carrots and avocado. Cucumbers were easier to work with and tasted MUCH better.
Dr. Andrew Weil, renowned medical expert on natural health and wellness, tells us why and how he uses the Shopper’s Guide to Pesticides.
Finding Healthier Food
You can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce, according to EWG calculations. When you eat the 12 most contaminated fruits and vegetables, you’ll be exposed to an average of 10 pesticides a day. When you choose fresh produce from the 15 least contaminated fruits and vegetables, you’ll consume fewer than 2 pesticides per day.
The Dirty Dozen™ Of the 12 most contaminated foods, 7 are fruits: peaches, strawberries, apples, domestic blueberries, nectarines, cherries and imported grapes. Notable findings:
•More than 96 percent of peaches tested positive for pesticides, followed by nectarines (95.1 percent) and apples (93.6 percent).
•Nearly 86 percent of peaches contained 2 or more pesticide residues ‚ followed by apples (82.3 percent) and nectarines (80.6 percent).
•Strawberries and domestic blueberries each had 13 pesticides detected on a single sample. Peaches and apples were second, with 9 pesticides on one sample.
•Peaches had been treated with more pesticides than any other produce, registering combinations of up to 67 different chemicals. Strawberries were next, with 53 pesticides and apples with 47.
Celery, sweet bell peppers, spinach, kale, collard greens and potatoes are the vegetables most likely to retain pesticide contamination:
•Some 95 percent all celery samples tested positive for pesticides, followed by imported cucumbers (84.5 percent) and potatoes (84.2 percent).
•Nearly 85 percent of celery samples contained multiple pesticides, followed by sweet bell peppers (61.5 percent) and collard greens (53.2 percent).
•A single celery was contaminated with 13 different chemicals, followed by kale (10), and collard greens, domestic green beans, spinach and lettuce (9).
•Celery had been treated with as many as 67 pesticides, followed by sweet bell peppers (63) and kale (57).
The Clean Fifteen™
The vegetables least likely to test positive for pesticides are onions, sweet corn, sweet peas, asparagus, cabbage, eggplant and sweet potatoes.
•Asparagus, sweet corn, and onions had no detectable pesticide residues on 90 percent or more of samples.
•More than four-fifths of cabbage samples (82.1 percent) had no detectible pesticides, followed by sweet peas (77.1 percent) and eggplant (75.4 percent).
•Multiple pesticide residues are extremely rare on vegetables low in overall contamination. No samples of onions and corn showed more than one pesticide. Sweet potatoes showed multiple pesticides in 9.3 percent of samples.
•The most contaminated single sample among the low-pesticide vegetables showed 4 different chemicals.
The fruits least likely to test positive for pesticide residues are avocados, pineapples, mangoes, kiwi, domestic cantaloupe, watermelon, grapefruit and honeydew.
•Fewer than 10 percent of pineapple, mango, and avocado samples showed detectable, and fewer than one percent of samples had more than one pesticide residue.
•Nearly 60 percent of honeydew melons had detectable pesticides but only 14.2 percent of samples contained more than one residue. Grapefruit had residues on 54.5 percent of samples, and 17.5 percent showed multiple pesticide residues.
The grocery store, along with your kitchen sink, are two of the most dangerous places in the world.
In a special video, Alex Jones addresses one of the darkest modes of power the globalists have used to control the population– food. The adulteration of the planet’s staple crops, genetically-altered species and intentionally-altered water, food and air all amount to a Eugenics operation to weaken the masses and achieve full spectrum domination.
People the world over, but especially in the United States are under chemical attack. Deadly and dangerous toxins ranging from Aspartame to Fluoride, GMO, Mercury-tainting, pesticides, cross-species chimeras, plastic compounds in chicken, high fructose corn syrup, cloned meat, rBGH and new aggressive GM species of salmon have all entered into our diets and environments– whether we want it or not.
Sheel:
Ok. We all want to know the changes you've seen in your own little body. Educate us (not that I'm even thinking of giving up cow - just curious what's going on in there!!)
Tabitha:
If you saw cows literally standing in 2 feet of manure eating corn from a trough you may think twice about eating the meat of that animal, but no one sees that. It's easy to disconnect when you see a nice steak perfectly cut and wrapped in a clean tray. No one thinks about the animal or the mishandling of that meat during the processing. We think we need steak sauce, right? After researching and watching so many of these documentaries I have only had meat about 3 times in the past three weeks. That's counting the single bite of chicken sausage, one filet of fish and I had some bacon when we had breakfast with friends. I am so tempted to post these images on my blog, but I don't want to be too extreme...yet. I guess more than anything I don't want to support the treatment of these animals and I don't want my family to get sick from the diseases they carry. If you have to cook a chicken until it's cooked completely through so you don't get salmonella, I don't think it's a food choice worth eating. No one would eat raw chicken! So my thinking is why would I want to even eat it cooked?
I have seen a lot of body changes since the change in my diet. In January I was 126 lbs with 25% body fat, then went to 122 with 22% body fat and the last time I checked at the gym I was 118 lbs 19% body fat. I know I weigh 116 now. I haven't checked my BMI since the raw food thing so I want to check soon. I like seeing the physical changes, it's the most rewarding part. My belly is tighter and flatter so I think I have lost a little more body fat. For once in my life I would like to see real abs and they are starting to really come through. My skin is clearer and I definitely feel better. I was so tired in the afternoons that I was skipping the gym and just feeling blah. Now I feel so much lighter and have more energy. I feel happier about the food choices I am making too.
That's why I am doing the blog. I want to educate people on food and making better choices. I don't think people realize what they are eating. I don't want to convert or judge anyone for not being like me. I just want to give people some tools so they can be healthier. I feel like I am a spy letting the people know what they are hiding from us. Like if you have to go to Burger King, get the Whopper Jr. w/o Mayo for 260 calories and drink water. Don't get the Double Whopper with 960 calories. That's about half of my daily calories not even counting the fries and soda.
I am standing in line at Wendy's to get a salad and the 8 year old kid in front of me weighs 20 lbs more than me and it makes me angry and sad. He probably eats that crap all the time and it's killing him. I guess more than anything it hurts me to see children suffer and these mothers who consistently get fast food for their children. I couldn't believe how much sodium is listed in these children's meals at restaurants. I have been researching this stuff forever, I am just now talking about it publicly. My ultimate goal is to expose all this to my family and friends so they will expose their friends and family and on and on.
Hmm..looks like it's time for an article on sodium.
Please visit:http://www.foodincmovie.com/about-the-issues.php to learn more about the issues. Gain control of your life, body and peace of mind.
Food, Inc. exposes America's industrialized food system and its effect on our environment, health, economy and workers' rights. Learn about these issues and take action through the Hungry For Change cafeteria and check out the 10 Simple Tips for making positive changes in your eating habits. Learn more about these issues and how you can take action on Takepart.com.
This past weekend we went to Beets Living Foods Cafe on 5th. I loved the interior atmosphere and the food was awesome! Even my friend who was a bit skeptical liked it. Here's a run down of what we ordered.
Grace:
CHA-LU-PAS - Crunchy corn tostadas layered with “sunflower beans”, topped with shreaded lettuce, salsa, guacamole, and olives, finished with a cashew sour cream drizzle, served with tex-mex cabbage or sprouted lentil salad . Loved it!
Lisa:
JUST-A-GOOD BURGER - A perfect balance of texture and flavor, made with carrot, sprouted sunflower seeds, celery, onion, parsley, flax, olive oil, crystal salt, and spices, served open-face, on crisp romaine with high-vibe sprouts, tomato slices, and a very secret, secret sauce! Served with veggie chips. This was my favorite!
Me and Mea:
E.L.T. - A delicious sprouted almond sunflower flatbread, spread with a creamy cashew dijonaise, layered with crispy spiced eggplant “bacon”, lettuce, tomato, avocado, and high-vibe sprouts, served with crispy veggie chips. This was great too and I normally am not too crazy about eggplant.
Then we all got "cheesecake" which was amazing. Mea got pineapple, Lisa and I got chocolate and Grace got lemon. Lemon was by far the best in my opinion. I have to find a recipe for this!
Visit their website and next time your in town give them a visit!
Derek B. Brooklyn, NY - Swinging by via Brooklyn, we were told this raw foods restaurant was the place to eat at. Those recommendations proved true. While not a raw foodie myself, nearly half of my diet is raw, and so I try to check out this cuisine whenever I can as I travel. And this is perhaps the best living foods restaurant I've found so far, rivaling Cafe Gratitude in San Fran. The ELT was ridiculously good. The guacamole was sweet and perfectly seasoned. Sylvia's Favorite smoothie was delectable, and the desert - snicker doodle ice cream over a brownie - was one of the best non-dairy, no refined sugar desserts I've ever tasted. All around solid, and I'll be back whenever I'm in town.
Tracy B. Austin, TX - Who would have thought a completely raw, organic, vegan, gluten free meal would taste rich? I kid you not, I had the carrot ginger coconut soup and though at first the coolness put me off, this was a delightfully rich and satisfying cup of soup. I am tempted to get it to go and try warming it up just to see. The Asian salad I got on the side was enormous- and it was the small salad! The miso dressing was ethereal and I loved the perfectly chopped mix of kale, lettuce, cabbage, cilantro, daikon, sea vegetables (with no yucky seaweed aftertaste) and yummy sprouts. This lunch packed a punch and made me feel very happy and light and free and definitely satisfied my ravenous appetite. In short the living food made me happy to be living!!The service was kind and attentive and the space is bright and inviting. I can't wait to go back.
Marsha M. Austin, TX - Excellent raw food cafe...proof that food doesn't have to be cooked to be delicious! I don't agree at all with a previous posting about the prices. I've eaten at several other raw food cafes and the portions are usually quite small...not so here. The Asian Noodle Salad is da bomb - the flavors explode in your mouth, and the smaller size for $7.25 was very generous and filling. The Curried Carrot Soup is divine, and the Mock Tuna Salad, which my friend ordered, came with a killer spirulina dressing that I swear gave me a rush!
I wanted to make a quick reference for myself and anyone else who is interested in nutritional information at specific restaurants. I don't eat out a whole lot, but when I do I ALWAYS check the nutritional menu.
I keep calories, fat and sodium numbers in mind when planning meals: .
To maintain your body weight you should take in appx. 2000 calories a day. (see link below)
To lose a steady pound per week you should take in only 1,500 calories per day .
To gain one pound per week add an additional 500 calories to your determined daily calorie intake.
There are many aspects to the nutritional value we derive from foods we eat. It is not just the quantity of a particular nutrient in any given food that matters but the quality, its availability to our body and our ability to extract and metabolize it to best suit our needs.
The synergy of nutrients
Every process in our body is a complex reaction and requires a number of factors to occur effectively. This includes the metabolism and utilization of our food. Nothing is absorbed by itself and requires complementary nutrients to be effectively metabolized. Meats, eggs and dairy products often do not contain these synergistic elements while vegetable sources generally do in abundance, enhancing the availability and absorption of all vitamins and minerals.
Our ability to use them
Due to our biological makeup, we are not adapted to make use of many nutrients derived from animal products. Their molecular structure is such that our body cannot effectively use them, compromising digestion, energy levels and producing toxins. Vegetable sources provide the best range of vitamins, minerals and valuable phytonutrients in a form our body can utilize including the following examples:
Protein
We are told we need 20-40% and even more in our diet. Protein's primary role is tissue growth and repair. Mother's breast milk, the perfect food for infants, provides only 6-7% of its total calories as protein at the time in our lives when we are growing most rapidly. A newborn's weight doubles in 6 months and triples within a year on 6% protein, so adults probably require even less for optimal health. The excess protein from animal products leaves many acidic wastes in our body which compromise metabolism and lead to disease. All vegetables, especially greens, legumes, nuts and seeds are fine sources of protein in forms our body can efficiently utilize.
Calcium
We are told that we need dairy foods to get enough calcium. However, the calcium molecule in dairy foods is about 3 times the size of what we can absorb. It is also damaged by pasteurization which commercial milk products must undergo by law. Calcium requires other nutrients - magnesium and boron - for its absorption which are not found in milk products. Many vegetables are fine sources of calcium and these synergistic nutrients, especially dark green leafy vegetables and broccoli. Sesame seeds are another rich source.
Vitamin D
This vitamin is necessary for the absorption of calcium. Milk and dairy products are often fortified with synthetic versions. Vitamin D is also found in oily fish; however these are affected by toxins in our oceans which are stored in their oils and passed on to the consumer. Sunlight is the best source of vitamin D. It is also found in green vegetables and sunflower seeds.
Iron
We are told we need red meat for iron, an element of hemoglobin, to carry oxygen in our red blood cells. Green vegetables are an excellent source of iron and oxygenation. Their green pigment - chlorophyll - is almost identical to the hemoglobin molecule and our body transforms it easily. Vegetable iron is also more easily absorbed with vitamin C, which several fruits and vegetables are rich sources. Many nuts, seeds and legumes are also great sources of iron.
Zinc
Zinc is one of the most important minerals for our body. It supports tissue repair, our immune, reproductive and other body systems. Oysters are commonly recognized as the best source of zinc but are affected by high levels of heavy metals found on ocean floors, even in pristine seas. Meats are also affected by hormonal and pesticide residues and saturated fats. Many nuts and seeds, especially pumpkin seeds and pecans, are fine sources of zinc as are whole grain cereals and ginger root.
Vitamin B12
A product of bacteria found in soils that is transferred to food sources during growth, vitamin B12 is commonly associated with animal products and given as a reason for their necessary consumption. However, a recent study at The Hippocrates Institute in Florida found that 65% of all patients tested had B12-deficiency. As a bacteria, B12 is destroyed by heat so pasteurization of dairy and cooking of meats removes all benefits. In addition, the human body cannot absorb B12 from plant sources, so a high quality bacterial form of B12 is recommended as one of few supplements needed for a high quality vegan diet.
Take steps to incorporate more vegan alternatives for animal products in your diet. Start with one meal a day and gradually increase. The more animal products you can replace with vegetables, the more benefits you'll reap including reduced cholesterol levels, toxin exposure, and improved nutrient intake. You'll feel calmer, manage your weight better and have a glowing complexion. Take steps today toward improved health.
There are 18 plant based protein sources and only 7 meat or fish based protein sources on the top 25 list. The highest source of protein is soybeans. All the meat based proteins are high in cholesterol. All the vegetable based proteins have no cholesterol. The full chart shows other factors as well. Soybeans are also the highest source of iron! So much for the myth that a vegan diet contains insufficient protein and iron.
Although soy products can be used as meat substitutes, and are likely to be lower in cholesterol and fat, plant sources of protein are not considered as high biological value protein. Meaning, they are not high quality protein because they do not contain all the essential amino acids the body requires.
If a certain essential amino acid is missing in a particular plant protein, the missing essential amino acid can be supplied by pairing the protein source with another. This pairing (called complementary proteins) helps to ensure adequate intake of essential amino acids. Some examples: macaroni and cheese, or tofu with rice.
