"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Tuesday, September 29, 2009

A Dandelion day...

If you've ever been owned by a feline, you may have noticed - they sleep about 16 hours a day, awaken and stretch, eat daintily, and then go about having cat-fun, enjoying their life very much "in the moment".

This is "Dandelion", the lighter-than-dandelion-fluff starving little stray kitty who appeared in my garden a few months ago. Now she is healthy, definately not a light-weight, and helps keep me balanced by demanding play time, and rest time in my lap.

Good health is all about appropriate rest and staying in the moment.

Today I'm taking a cat-day.

Monday, September 28, 2009


This is the soup I've been longing for - a creamy, subtly zesty, almost smooth, TOMATO-EY SOUP!

Here's how it goes (just remember I'm an "about" cook - the measurements are "about" that much...):

In the blender (Vita-Mix, of course):

*about 6 cups of really ripe tomatoes (squeeze the seeds out)

*about 2 c. very warm water

*2 stalks celery, chunked

*about 1/4 c. parsley loosely measured

*1 carrot, chunked or grated (I had some grated left overs, time saver!)

*about 1/4 c. onion, chunked

*a heaping Tablespoon tahini

*1 tsp. lemon juice

*about 1 T. Braggs Liquid Aminos

*about 1 T. agave nectar

Blend smooth as you like. The Vita-Mix actually heats the soup, with it's tremendous revolution rate. Adjust the taste to suit, with lemon, Braggs, agave. More creamy? Add a bit more tahini.

Now for the crackers. Actually, these begin two days previous, soaking the sunflower seeds overnight. Then soak 5 sundried tomotoes (3 oz. pkg works) for several hours previous to mixing.


In food processor:

*1 c. soaked sunflower seeds, drained and rinsed, shake dry in strainer

*5 sundried tomatoes, soaked and drained

*1 med. zuchinni, chopped

*handful fresh basil

Process until smooth with a little bit of texture. Spread on teflex dehydrator sheets, about 1/4" thick. If you leave it thicker, it's more like a flat bread. For crackers, thinner works.

Dry at 115 degrees, about 8-12 hours. Check for crispness. Flip off teflex onto dehydrator tray, dry several more hours, checking for how crisp you want. Then break into cracker-size pieces, store airtight.

I left the basil out of the soup, knowing the crackers would pick it up. The combination of creamy rich tomato soup and crisp basil-laden, intensely tomato crackers rolled over the tastebuds like nirvana. {BIG SIGH}

This was a perfect lunch for an-almost fall day. The wind is picking up, anticipating thunder and hail by evening. That's OK. I have two quarts of luscious tomato soup to get me through the night!

Next up: that squash is headed for the soup "pot"...

Sunday, September 27, 2009

Tasty Tomato Soup

It's the end of the season for the garden. Vines are withering, and the last of the harvest is in hand.
These Manyel tomatoes shine like spotlights amidst the shambles of the rest of the garden. I had planted them specifically to make a Golden Roasted Tomato soup, but now eating mostly raw, I wanted to use them without the oven roasting process. Roasting produces a deeply rich tomato-y flavor, which I have been tinkering to reproduce. So far, I'm still not there.
But this recipe is close, and very yummy all on it's own.
You can use red or yellow or orange or striped or purple...whatever color tomato caught your eye in the seed catalog for this season! Or, visit your local Farmer's Market, which should be overflowing with tomatoes right now.
In a high-speed blender (the Vita-Mix is my workhorse), blend smooth:
*8 fully ripe medium tomatoes - or equivalent (cored and halved; don't have to peel unless you want; squeeze out as many seeds as you can)
*4-8 pitted dates (depends on how sweet you like your tomato soup)
*1 tsp. lemon juice
*about 2 c. very warm water (whatever produces a thick, creamy soup)
*2 stalks celery, chopped
*1 carrot, chopped
*small handful fresh basil, rough chopped
Blend until incorporated or as fine as you want - completely smooth is OK, too!
*Season with a pinch of cayenne, and Bragg's Liquid Aminos to taste.
Serve with a sprinkle of chopped scallions and raw sunflower seeds.
I'm going to try adding some tahini next batch, see if I can get closer to that intense roasted's fun to experiment, and it tastes good no matter what!
If you want to thicken a thin soup, try adding some ground golden flax seeds (slightly milder flavor and less intrusive color than the brown flax). Also adds the outstanding benefits of flax, so don't be shy about your thin soup!
If you play with your soup (in a nice way, of course), I would be happy to hear the results...

Thursday, September 24, 2009

Chocolate oo-la-la!

The cabin and farm are hosting the second round of Camp Purple (check it out at Wisconsin Snapshots - four homeschooling families totaling 11 punks) for the next two days. The youngest munchkin celebrated her 2nd birthday among friends and family, complete with cupcakes and candles.

Not to be left out of the celebration, my thoughts went immediately to Raw LouLou's recipe for Chocolate Pie. I've just been waiting for a good excuse to make this rich treat - not something I'll be indulging in very frequently. Definately a celebration food.

One of the middle-size punks is a chocolate enthusiast, and helped with the taste-testing of both chocolate fillings. I halved the recipe and made four small pies. I cut one little pie into samples, which were quickly devoured by the gang, pronounced wonderful, complete with requests for recipes.

Without further ado, here is

*2 cups of almonds
*2 cups of pitted dates
Blend these up together and press in a greased pie dish, or in individual rings/pans to create small portion pies. (note: I didn't grease the pans, turned out fine...the frozen pie came right out of the pan, to be placed on a saucer for slicing.)
*2 cups of soaked cashews
*12 pitted dates
*1/2 cup filtered water
*2 T cacao powder
*2 T coconut oil
*1/8 tsp Chinese 5-spice (or cinnamon - but do try the 5-spice, it's unique)
Blend all of the above together in a high speed blender (VitaMix) until smooth and creamy in texture then pour on top of the crust.
Freeze to set, and take out of freezer 1 hour before serving. (I just froze them about 30 minutes then took them out to serve immediately.)

I garnished the pie (photo) with a sliced strawberry, tiny mint leaves, and a drizzle of cashew cream (Soak 1 c. raw cashews several hours. Drain, blend in VitaMix with 1/2 c. water. When smooth, blend in another 1 c. water, 1 tsp. agave - optional but really brings out the flavor. This is supposed to be "milk" but is nicely thick like cream - very delicious!)

Just for fun, I made one little pie with a chocolate mousse filling. You'll never guess the magic ingredient. The chocolate taste-tester watched me put the ingredients in the VitaMix and gave a little shrug. He never batted an eye, bless his heart. This mousse got raves from several of the moms...
(again, I halved the recipe)

Raw Vegan Chocolate Mousse
It makes a wonderful chocolate pie as well - just double the recipe. Makes about 2 cups.
* 2 small ripe avocados
*1/2 -3/4 c. agave nectar
*1/4 C raw cocao powder (or carob if you prefer)
*2 T coconut butter or oil
*1 T vanilla
*dash of sea salt
*dash of cinnamon (optional)
Preparation:Place everything in a VitaMix or high-powered blender or food processor and blend (on high) until very smooth. You may need your tamper to move the contents a little so the motor doesn't bog down on you. VitaMix blenders come with one.
Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it to the fridge.
(note: I used one avocado, it amply filled one small pie crust. With just enough left in the blender for a couple of spoons of yum! to enjoy. I used the same Almond Date crust as the LouLou could use any similar raw crust)

(Mousse recipe courtesy of Purely Delicious Magazine - Check out their Raw Recipes on my sidebar.)

Since the other pies were in the freezer setting up, I put this one in also. I figured since you can get frozen quacamole, this avocado mousse should freezer OK.

And it did. Yummo!

Wednesday, September 23, 2009

Good mornin', sunshine!

Here's how I start my day: about 10 oz. warm water, juice from 1/2 a lovely ripe lemon, a pinch of cayenne, a small drizzle of natural maple syrup.

When I don't have lemons in the fruit basket, I substitute with 2 tablespoons of raw apple cider (Braggs).

Why, you ask, would I want to pucker up so early in the day?

Here are some reasons (beyond that I like it and it "cleans house" very effectively to start my day):

*Helps to alkaline the body and disease is less able to develop in an alkaline environment
*On an empty stomach it helps flush the liver and gallbladder (releasing bile- the body’s natural laxative)
*Stimulates the body to produce digestive juices that gets the system ready for food digestion
*Can assist with weight reduction by cleansing the liver as a toxic liver can not efficiently metabolize fat.
*Excellent source of Vitamin C to keep the immune system strong, the adrenal glands functioning, and increases the absorption of iron into the body
*High in potassium and vitamin B1 too.
*The calcium in lemon supplies bones, teeth and the nervous system
with basic nourishment.
*Lemon also phosphorus and helps to digest proteins.

*Cayenne can rebuild the tissue in the stomach and increase the peristaltic action in the intestines- this means it helps you go.
*Aids in assimilation, meaning it helps us to absorb the nutrients from our food (or in this case the goodness from lemons)
*Helps the body to create hydrochloric acid, which is so necessary for good digestion and assimilation, especially of proteins.
*Said to be unequal for its ability to boost circulation and increase heart action
*Can increase peripheral circulation and stimulates organ secretion, helping to increase the rate of delivery and action of nutrients in the body.
*Can enhance cardiovascular performance while actually lowering blood pressure
*Cayenne is a counter-irritant; it brings blood to the surface and allows the toxins to be taken away.

Convinced yet? See… totally worth the wincing.

Lemon/Cayenne Wake-Up Call

1 quart/litre of warm water (I use regular water with just enough boiling water to make it warm)1/2 lemon juiced1/8 up to as much cayenne as you can handlepinch of stevia (optional- will help cut the spicyness without affecting blood sugar level)

Mix and chug that goodness back!"

Information compiled by Meghan Telpner (

Tuesday, September 22, 2009

Where's the Protein??

In our "protein is power" society, a vegetarian - and even more so a raw vegetarian - diet seems to push all sorts of panic buttons. "You'll die without protein, you can't get protein from vegetables, you HAVE to eat meat!" I appreciate the concern...

Well, while I do sympathize with the folks who have built their living from raising meat for public consumption, I think the pendulum is starting to swing back. Without going into a meat industry bash, I'll just say the evidence is out there for anyone who is seeking the facts.

I'm very comfortable, mentally and physically, with how my body is handling this raw food adventure. Some information to ponder:

Below is an overview of the (average) percentage of calories from protein:
Sprouts: 55%
Green leafy vegetables: 35-50%
Nuts & Seeds: 12-20%
Other vegetables: 10- 45%
Grains: 8-20%
Fruits: 1-10%

Some of my favorites to top salads or include in recipes are:


Hemp Seeds
Flax Seeds
Pumpkin seeds

Sunflower seeds
Sesame seeds

It's hard NOT to get enough protein during the day!
Here's a simple recipe that packs a good amount of protein:

SUNNIE PATE' (there are a lot of versions of sunflower seed pate'!)
Put all ingredients into a food processor, process until well blended:

1 cup sunflower seeds (soak a few hours for optimum nutrient release)
3 large carrots
1/3 c. fresh lemon juice
1/8 c. Bragg Liquid Aminos (proteins!)
1/4 c. raw sesame tahini
1/4 c. chopped green onions
2 slices red onion
3 T. chopped fresh parsley
1-2 cloves garlic
1/4 tsp. cayenne pepper (opt., but yummy!)

Spread on large dark green lettuce or chard leaf, top with sprouts, tomato and avocado slices, roll up or fold up, and enjoy!

"Where do raw and living foodists get their protein?
If you want to do some research, you will find many sites on the internet that will compute nutritional contents of your food. You will see that a lot of protein is available from seeds, nuts, grains, and greens. In fact, greens are an ideal form of protein."

(Green smoothies are one of the most elegant and efficient ways to get an abundance of greens into a diet! Some of our wild "weeds" are exceptionally protein dense - which I explore at EarthHeart

"One of the purposes of this diet is to help the body become clean from life long impurities. When this takes place, we see that we can assimilate much more nutrients from our foods. As you educate yourselves on the raw diet, you will find that as a society, we consume WAY too much protein and it is the main cause of the breakdown of the human physical body.

Through experiment and education, most raw foodist find they feel better and their bodies function much more efficiently when they are consuming less protein. "

(My body has been telling me for years, that it is not happy with meat and dairy products. Much rejoicing in those cells lately!)

"Again, as we believe in the body's ability to heal itself, we find we no longer break our food down into each individual nutrient. We recognize that when we eat foods as a whole, we will be receiving all the needed nutrients for the body, in exactly the right proportions."

As I continue to explore and refine my way of eating, I'm finding peace in body and spirit. I've been impressed by how forgiving this body is, how quickly it responds to the vibrant energy of living foods.

Monday, September 21, 2009

Raw Trilogy

The following excerpt speaks to me on another level beyond the actual food. I have experience with vibrational alternative healing (I'm a Healing Touch Practitioner, as well as massage therapist). Knowing that all that exists was created in spirit before manifesting as what we see, also adds a level of relationship with the raw foods.
And as a reward for reading and pondering, enjoy the recipe for the pate' the Camp Purple punks enjoyed with a plate of veggies!

"A 100% raw food diet is the best as long as daily meditation and education is taking place and the body is freely and simply moving into this space. I have seen people who, as time passes, have a harder time staying 100% because they are lacking in those 2 desperately needed things.
(Note: it is NOT necessary to attain 100% raw to gain the benefits and blessings...something to allow your body and conscious to gently come to as a journey, if you aren't ready to jump in with both feet!)

By educating and meditating, we are able to understand our bodies better and utilize our inner spiritual power to bring about success in the changes we feel we need to achieve. Understanding the way the body works and striving to listen to ourselves and inner knowing, we will then feel successful as a 100% raw or living foodist.

In order to reach these goals, we must first understand that reaching this place goes much further than just food. Emotional and spiritual changes must also take place to stay on this path. Raising the vibration of one aspect of the body creates vibrational change within all aspects of the body.

When the body takes on the healing process as a WHOLE, becoming a 100% raw foodist is then the most natural and smooth transition possible. Learning to take the needed time and by being gentle with ourselves, these changes will seem easy and fulfilling. We will then feel at peace with all our choices regarding our inner health."

The bold notes are mine, to remind me where I personally need to focus.

SUNFLOWER PATE' (thanks, Raw Lou Lou!)
Process 'til chunky or smooth as desired:
1 c. sunflower seeds (soaked overnight or at least several hours)
1 T. Braggs Liquid Aminos (or worchestershire sauce)
5 sundried tomatoes (I like the sliced ones, bagged and ready to eat - look in the produce area)
garlic clove
1 tsp dulse (opt - I didn't have any, and it was still delish!)

Serve with crackers or sliced veggies, or spread on romaine leaves topped with sliced/chopped veggies as a roll-up - use your imagination.
Keeps 3-4 days in fridge, if it lasts that long...

Sunday, September 20, 2009

Maw's legacy

In my raw wanderings, I sometimes come across little jewels that have a big impact. The blog "Maw in the Raw" is one of those shiny jewels. Maw only posted for a short time, but left a treasure of good recipes for us.

She has grandpunks, so there are some cookies and treats - including a pumpkin pie that looks like it will be on our table this Thanksgiving! Then there are salads. Salads of different nationalities, and an unexpected veggie-pineapple combination. Which is on my lunch menu today.

Her photos are charming, lending a peek at a raw lifestyle we can aspire to and learn from. I searched but have found no other crumbs on her trail. I hope, wherever she is, that her life is still as lovely and loving as the glimpse she allowed us.

Visit her and try some of the stellar raw recipes:

Thanks, Maw!

Friday, September 18, 2009

Kraut and other funky veggies...

" Cultured food was a healthy mainstay in the diets of our ancestors. Only a minimal portion of their foods were even cooked -- raw foods, full of live enzymes made up the majority of their diet. Our "modern" methods of pasteurization and adding chemicals to speed fermentation of products like yogurt and cheese have killed these once enzyme rich foods and converted them to substances (poisons, if you will) that disable our digestion and ultimately endanger our health.
Cultured foods help reestablish the natural balance of our digestive system.
Through the ancient art of fermentation, these foods are partially digested by friendly enzymes, fungi, and good bacteria -- making their nutrients readily available with little work for your body. In addition to enhanced flavor and nutrition, cultured foods also offer a multitude of medicinal rewards by:
*alleviating digestive disorders - the flora in living cultured foods form a "living shield" that covers the small intestine's inner lining and resists pathogenic organisms like E.coli, salmonella and an unhealthy overgrowth of yeast
*strengthening immunity with increased antibodies that fight off infectious disease
*effectively impacting the behavior of children with autism and ADD
*regulating weight and appetite by reducing cravings for sugar, soft drinks, bread and pasta.

(NOTE: this is the "short" list of benefits; testimonials abound regarding the health benefits of fermented, probiotic foods...and there are other foods bsides the fermented veggies, ie yogurt, that are loaded with probiotics - or you can take capsules)

When you eat raw cultured vegetables loaded with enzymes -- you give your body an opportunity to make enzymes to rejuvenate itself instead of wasting a large portion of your enzymes digesting food." (borrowed from - saves a lot of rewording!)

You can make cultured vegetables by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container -- leaving them to ferment at room temperature for several days or longer. During fermentation, the friendly bacteria are rapidly reproducing and converting sugars and starches to lactic acid.

Once the initial process is over, slow down the bacterial activity by putting the cultured veggies in the refrigerator. The cold greatly reduces the fermentation, but will not stop it completely. Even if the veggies sit in your refrigerator for months, they will not spoil; instead they become more appetizing over time -- much like a fine wine.

The beneficial bacteria naturally present in the vegetables promptly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, tasty, and slightly "pickled". The enzymes in cultured vegetables will also help digest other foods eaten with them, aiding in the breakdown of both carbohydrates and proteins.

OK, having all that info under my hat, on to the fun part: making this wonder food!

Having three lusciously purple cabbage lounging in the garden, my first kraut project with the fermentation jar from Mike Snyder ( was a given. The instructions are simple and with the help of my processor, the prep was fast. I used just one head, about 3 pounds.

Filling the jar with the salted, finely shredded cabbage was reminescent of my mom and dad pounding cabbage in the big crock to make the wonderful sauerkraut of my childhood memory. My project will produce a fraction of the big crock, but the main difference is, that my kraut will be eaten "fresh" (refridgerated), while the crocked kraut (careful, there, that's a dangerous turn of phrase...) was` canned to perserve it for any length of time. No longer a "raw food" and no live enzymes...
This rather peculiar looking jar is a fermentation design that keeps the good guys in and the bad guys out. I purchased it for a modest price ($15 for the half-gallon jar) from a former almost-neighbor in Portland, Oregon

Here it is all loaded, sealed, primed and sitting in a bowl to catch the juice that will be forced out from the fermentation process.
In about 5 days or so, I'll return to this project and report the results.
In the meantime, I'm going to try some mixed veggies in a quart jar, following this instruction:
Gardens are loaded by this time of the season, a great opportunity for experimentation!

Thursday, September 17, 2009

Moroccan Perserved Lemons

Moroccan Preserved Lemons to fight the flu...

Sounds exotic, yes? Go to and read the article on 3 Unconventional Ways to Fight Flu.

and enter to win a fermentation jar, and an e-book on fermented foods!

I love Nourished Kitchen, and encourage you to explore the site!

Monday, September 14, 2009

Pineapple Express

The pineapples are prime and cheaper right now. They add wonderful tropical flavor and sweetness to green smoothies, mixing well with the other fruits in residence in my fridge and on the counter.

This probably isn't an AHA! tip for you, you may have been doing this all along. But I was so proud of coming up with it for my own kitchen I have to share. Usually I cut up a pineapple and keep the chunks in a container in the fridge. At times some of the fruit hasn't been used as quickly as it should and I've lost a portion. That's aggravating, given the prices we have to pay for good produce.

So last week, while in a hurry to get things cleaned up around the sink, I simply sliced off the top and bottom of the current pineapple, cut off a 1"-thick slice for my smoothie, then put the remaining chunk, unpeeled, on a saucer and covered it with a plastic veg bag and popped into the fridge. As the week progressed, I noticed the pineapple was staying fresher, no discoloration. Each time I whacked off a slice, it appeared as nice and tasted as nice as that first slice!

My tip of the day: don't peel that pineapple!

Until you are ready to use a slice; then the peel cuts off the slice easily and quickly. Wah-lah! No more pineapple wrestling!

Here's a YouTube clip to enjoy, of Anand Wells making a green smoothie using dragon fruit - which I'm going to have to look for now. Anand is an Aussie, and this was an Australian show, so have fun with the accent!

FYI, Anand started the Green Smoothie challenge, which is really a fun way to start your adventure with GS. Check it out:

Monday, September 7, 2009

Apple Walnut cookies

There is a plethora of raw info and recipes out there in the ether. I've explored around, and came to the conclusion that I could easily spend the better part of each day going from link to link.

So in the interest of having a life beyond the computer, I decided to pick one site that I liked, work my way through what interests me in the way of info and recipes, then move to another. Right now I'm into Raw LouLou. She has a down-to-earth approach, her recipes aren't over the top (some raw gourmet recipes are only for the rich and famous and folks with a chef or nothing else to do with their life...) and everything I've made so far has been easy, yummy and worth the time.
Give her a visit, you'll enjoy this gal in France! Well-organized site, easy to find recipes.

Here's LouLou's four-ingredient Apple Walnut cookies: (which came to her via Earthmother at In the Raw...see side bar)

Soak one cup of walnuts for several hours. In a blender (perferably a Vita-Mix) or processor, process 3-5 apples depending on size (cored and cut in chunks - she says apple pulp, which may mean she juiced apples and used the left-over pulp; I had to punt, and my method worked fine).
Add the rinsed and drained walnuts, and 1/8 c. raw honey. A good sprinkle of your favorite apple-buddy spices - cinnamon, nutmeg, apple pie blend, etc.
Process until small dice shows. Don't make total mush if you like some texture in your cookies.

Spoon (or if really dry make balls then squash them) onto dehyrator mesh screen. I used the screen for one batch, the teflex sheet for another. The teflex takes longer, and you need to take them off when almost done and finish on a rack anyway....
Dry at 115 degrees for about 8-10 hours - overnight was a good amount of time.

They should be crisp on the outside, chewy inside. Or however you like your cookies! With cold goat milk standing by...

These have got to be the easiest cookies I've ever made. Not only do they taste sensational, they are "healthy". Chewy yet some crunch from walnut pieces. A lovely blend of flavors to roll over the tastebuds.

The bonus: the cabin smelled like apple pie baking!

Saturday, September 5, 2009

Viva le Dehydrator!

One of my challenges in moving into the raw food realm has been bread. I'm addicted to bread, especially yeast breads.

Discovering how to make crackers and flatbreads by drying the "batter" in a food dehydrator has opened a whole new chapter in my raw foods notebook. Using sprouted grains, fresh vegies, herbs, healthy oils and seeds and nuts make these wonderful bread stand-ins infinately variable.
I'll still have my yeast bread days (sour dough is my next project), but these types of crackers and flatbreads are definately here to stay.

Here's a before and after look at a basic very simple cracker. A cup of sprouted wheat (an overnight soak and 8 hours of sprouting is all it takes) is blended throughly with 1/2 cup of water, 1/8 cup of olive oil and 1/2 tsp. sea salt. The Vita-Mix makes short work of this chore. The batter is poured onto one "fruit leather" sheet of the dehydrator, spread thinly (1/4") then dried (on the top tray of the stack of 5) at 115 degrees for about 8 or so hours - checking frequently towards the end. I like to flip the big cracker over while there are still some areas of moisture showing, then cut it into wedges with my kitchen scissors. I put the crackers directly on the rack for the last bit of drying needed.

You don't need a big fancy dehydrator to do this (although I would never turn one down if the dehydrator fairy dropped one by). The most important feature to have is the thermostat to adjust heat range. To maintain a "raw" status, 118 degrees is considered maximum.

This "professional" model of a commonly found dehydrator is totally cool. It came with two smaller-mesh screens for those itsy bitsy things you might dry (small berries that would fall through the regular rack holes?), and most importantly, two solid teflex sheets for the leathers and cracker thingys. Well under $70, it has been a great tool for my drying projects. And I can pick up more packages of trays if I need them; it will handle up to 12.

So here's the after. These are crispy, tasty, substantial enough to build layers of goodies on and eat out of hand, and totally raw. How wonderful is that?!

A smear of nut/veggie pate', a slice of tomato from the garden, and a couple friendly slices of avocado. One is a great snack. Two makes lunch!

Friday, September 4, 2009

Good report!

I had some blood work done this week, during my yearly Well Woman check up. I didn't go in fasting, so when the blood sugar was 82 (down 14 points from 8 months ago), I was very happy. The nurse commented, "That's really good, for a non-fasting result. When did you eat last?"
Of course when I told her I had been drinking a Green Smoothie while driving to the appointment (about 40 minutes from home), I then had to explain what that was. She was very interested. Wanted the "recipe". Told the phlebotomist about it. SHE wanted the recipe! I told them both, to go online and look up "green smoothie", there was a ton of info out there.
What really impressed me about that particular test result was, the smoothie did not spike the blood sugar. Fruit, even good fruit, definately affects blood sugar, and usually quickly - ask anyone with diabetes how much fruit they eat... Anyway, that was a point of interest.
Here's the cherry on top: after about 10 years of fighting high blood pressure with a variety of meds, and never getting it below about 140s over 90s, it was 123/76!!! Can I just say how totally satisfying that was??!! I know it is the raw foods and green smoothies, doing their good stuff in rebuilding my health!
Oh yeah. The photo. That's one of my stand-by salads, I love love love this stuff. I try to always have a container of it in the fridge, and some small containers to grab-n-go if I need them on busy days. I like to sprinkle some pinenuts on umm good!
Beets 'n Carrots
Use a food processor to grate a pound each of fresh beets and carrots. Put in a bowl, mix well with dressing (adjust amounts to suit your taste...):
1 T. Basalmic vinegar, 3 T. olive oil (or whatever kind of oil you like - walnut is delish with this), 2 cloves chopped garlic, 1 tsp. dijon mustard, salt and pepper to taste.
Good health tastes sooooo good!!

Thursday, September 3, 2009

Raw punks

Getting a kid to eat raw isn't difficult. All you have to do is invite a crowd of punks, give them an apple-peeler-corer-slicer gadget and a sack of apple. Then step back. They'll figure it out.

This group of 10 homeschoolers from three families prove the point. 15 pounds of apples later, they were gleefully making alphabets with the peels (any that weren't being eaten like worms, that is), taking turns with the peeler, and teaching each other the nuts-and-bolts of just how that gizmo worked.
They also shared a blender full of Green Smoothie - mango, pineapple, ginger, chard - several came back for seconds. They're on their way to being raw foodies!
What a hoot to listen and watch from behind the camera. There's nothing like a gathering of homeschooled punks on a sunny day for seeing just how real learning happens.

And when I can help feed those active brains real food at the same time, that's a bit of heaven!