I'm Bringing Juicing Back!
Somewhere along the line I read that juicing was
not optimum and that it is much better to blend your veggies to
get the fiber. But how can you say anything against juicing when
I eat the pulp right after???!!!! I've been juicing with my
organic cotton sprout bags and my
blender and I love it because the pulp is still fairly wet after
I've squeezed the juice out of it. I usually over buy veggies at
the farmer's market and I've found that juicing them is a great
way to make sure that they don't go bad in the fridge! I've been
juicing mainly tomatoes, carrots, celery, bell peppers, greens,
ginger, and lemon juice. The cool thing is that when you use the
sprout bags to juice you can juice seaweed! I just throw some
seaweed into the blender as well. I put the cucumbers and
tomatoes on the bottom and add a little water so that the
blender will catch.
The best thing about juicing with a blender
and a sproutbag is that the juice is
so milky because it has little pulp in it. It tastes like
pressed juice! After I drink the juice I save the pulp to
make a salad later. I take the pulp and then I squeeze lemon
juice on it and mash some avocado in and top it with cucumbers,
seaweed, sauerkraut, tomatoes, bell pepper, and anything else in
my fridge. I then drizzle on Udo's choice Vegan DHA oil and some
seasonings. I love it! I really enjoy my juice fiber salads they
are so much easier to digest than a regular salad.
As far as juicing I don't think
anyone can convince me that juicing is bad. I love the way it
makes me feel, I get energy from it, and I love the way it makes
my skin look. Juicing is especially great for someone who isn't
all raw because it is this awesome boost of enzymes and
nutrients. I try to go easy on the carrots because I know they
have a lot of sugar when you juice them but I use them sparingly
for a little sweetness. I don't recommend juicing fruits though, I still
recommend blending those for the fiber, but juicing veggies is fab in my book!
Lunch
I've been bringing fruit to work and cutting it
up into a salad. It's so easy to throw a few pieces of fruit in
a bag and cut them up into a bowl at work. It's autumn now in California and I've been
enjoying locally grown pears, apples, persimmons, pineapple
guavas, plums, and grapes. Sometimes I'll add a little banana
but I prefer to eat most of my food seasonally and locally. It's
good for you, your budget, and the environment. I'm so lucky I
live in California and that I'm able to do that. On Saturday I
picked some fresh figs off a friend's tree! I wish I had my
camera! They were so beautiful. I felt so lucky to be able to pick figs at the end of
October and this last week the weather has been up in the
eighties. Move to California already people! Just kidding we
have enough people, ha ha.
Vegan Coconut Ice Cream
My guy and I went to the pumpkin patch and
picked out pumpkins to carve before Halloween. Again, I wish I
had my camera it was so fun, I felt like a kid. Been so proud of
my guy lately he's really made an effort to eat more whole foods
and try to be as vegan as possible. He's been really into making
this amazing cooked vegetable soup with vegetables we get at the
farmer's market and he discovered this vegan coconut ice cream
called Coco Bliss at our local coop. It's not raw, but the ingredients are really
pure. The coconut flavor just has coconut milk, dried coconut,
and agave nectar. I'm going to have to make him a raw version.
He's such a sweetie and so super supportive of my raw lifestyle
and I'm so proud of him that he's eating better.
Snackies
Last journal I talked about some of my raw
treats. This time I wanted to talk about my favorite snacks.
Once and awhile a raw foodist wants something crispy, crunchy,
and dry. We did grow up on snacks like popcorn and chips! What I
do to satisfy my crispy craving is to eat freeze dried fruit and
veggies. On the left are some freeze dried mangosten that I got
at Trader Joes and I also love freeze dried mango, strawberries,
pineapple, rambutan, blueberries, but my absolute favorite is
freeze dried banana. They are the healthy version of banana
chips, because they are not fried! I usually buy them from my
local Whole Foods from a company called Just Tomatoes.
I'm sure you could find them online as well. Freeze dried peas
and corn make a great replacement for popcorn.
I also like to munch on baby carrots and as you
can see on the right they have started making yellow baby cut
carrots which I feel have a milder flavor than the regular
orange ones. I also like Samson flax crackers that are made
locally in Sonoma county. They are the best tasting flax cracker
I've ever had. I like to put avocado and tomato on them for a
quick snack.
Looks like I might have more of an option for
rawfood snacks coming up pretty soon. There used to be a raw
restaurant called
Roxanne's that had a to go deli that I really liked. (the
restaurant was a little overpriced for me) Below is an article
about how Roxanne is coming out with a prepared food line of raw
food that will be made available in health food stores. If this
is true, it's awesome. Eating raw is going to be easier than
ever!
Wednesday, October 24, 2007 (SF Chronicle) The
Inside Scoop: Roxanne's back with a raw food line for stores
Chronicle staff report
Three years after she closed her famous Marin
County restaurant, Roxanne Klein and her raw food are making a
comeback, this time in Bay Area supermarkets. Come mid-January,
a line of 34 entrees, snacks and desserts will roll out into the
"grab and go" sections of 30 or 40 markets, starting with Whole
Foods, Klein says. All are made from raw ingredients that
haven't been heated above 118 degrees, the point at which some
believe enzymes begin to break down. Roxanne and husband Michael
Klein were credited with starting a raw food revolution when
they opened Roxanne's in Larkspur in 2002. Roxanne is the chef
in the family, and people flocked to eat her vegan "pasta" and
tamales made from nuts instead of grains. But the restaurant -
and the marriage - fell apart in 2004. Not long after, Klein
says, she started talking with Larry Brucia, the man who claims
credit for inventing trail mix. Brucia is now CEO of Sutti
Associates, the Burlingame restaurant and supermarket design
company. Now, Klein and Brucia are in business together, she and
Michael are back together, and Roxanne's Fine Cuisine is about
to launch. The line will offer 34 refrigerated, shelf-stable and
frozen products. Staples from the old Roxanne's to Go have been
reformulated for commercial production, according to Neil
Blomquist, a former Spectrum executive who has joined up with
Roxanne's. Look for sprouted bread sandwiches with "hummus" and
vegetables, trail mixes, dried fruit blends and Rox Kreme ice
cream (vanilla malt and chocolate) made from almond milk and
young coconut. She's come up with some new products, including a
sliceable mozzarella made from nut milk. Roxanne says she still
eats 100 percent raw when she can, because it makes her feel
great - but "it's not a religion." Of her new business, she
says: "I'm not pushing a raw diet. It's just really delicious
food that happens to be organic and the healthiest thing you can
eat."
Osmosis
My guy took me on an amazing little weekend
getaway to a place called Fort Ross about 40 minutes from Bodega
Bay. On the left is a photo from our room window. We were right
on the coast and the room was amazing with a fireplace, hot tub,
and a beautiful ocean view. The best part was that when you
looked up you could see all these tiny little stars that you
can't see in larger cities. The sky looked so magnificent. My
guy and I spent a lot of time just gazing at them in wonder and
amazement. Then the next day we got a massage and did the enzyme
bath at
Osmosis in Freestone. The enzyme bath is this rice bran and
cedar chip mixture that is naturally fermented so that it is hot
at 118 degrees. You are buried in the mixture and it feels heavy
and warm on your body. It's supposed to be good and detoxifying
for you. It was a cool experience but I think I'll stick to the
infrared sauna if I want a detox treatment. It was a little too
hot for me, but definitely relaxing!
My guy sent me this quote the other day and we
both really liked it, and try to live our lives by focusing on
what is important like: love, kindness, and really enjoying and
appreciating life. What is life if you can't enjoy it right?
That is why making time for these little getaways are so
important to us. It seem like when we are the most happy and
relaxed we attract the most abundance in our lives. Here is the
quote he sent me:
A wonderful Message by George Carlin:
The paradox of our time in history is that we have taller
buildings but shorter tempers, wider Freeways , but narrower
viewpoints. We spend more, but have less, we buy more, but enjoy
less. We have bigger houses and smaller families, more
conveniences, but less time. We have more degrees but less
sense, more knowledge, but less judgment, more experts, yet more
problems, more medicine, but less wellness. We drink too much,
smoke too much, spend too recklessly, laugh too little, drive
too fast, get too angry, stay up too late, get up too tired,
read too little, watch TV too much , and pray too seldom.We have
multiplied our possessions, but reduced our values. We talk too
much, love too seldom, and hate too often.We've learned how to
make a living, but not a life. We've added years to life not
life to years. We've been all the way to the moon and back, but
have trouble crossing the street to meet a new neighbor. We
conquered outer space but not inner space. We've done larger
things, but not better things. We've cleaned up the air, but
polluted the soul. We've conquered the atom, but not our
prejudice. We write more, but learn less. We plan more, but
accomplish less. We've learned to rush, but not to wait. We
build more computers to hold more information, to produce more
copies than ever, but we communicate less and less. These are
the times of fast foods and slow digestion, big men and small
character, steep profits and shallow relationships. These are
the days of two incomes but more divorce, fancier houses, but
broken homes. These are days of quick trips, disposable diapers,
throwaway morality, one night stands, overweight bodies, and
pills that do everything from cheer, to quiet, to kill. It is a
time when there is much in the showroom window and nothing in
the stockroom.
Huggy
Speaking of my guy. He gave me this huge life
sized bear to snuggle with while he is on business trips. This
bear is so huge we use it as a pillow to snuggle with while
watching T.V.! Isn't he adorable?
Finally a Recipe!
Okay enough mushy stuff here is a much overdue
recipe for you. I took this salad with us on our Fort Ross trip and it was
awesome because it lasted in the fridge for a few days.
|
Sea Palm Pate Salad
Sea Palm Pate
2 cups soaked almonds (at
least for 6 hours in water to cover)
1 1/2 cups water
Juice from 1 large lemon or 2 two small lemons
2 cloves garlic
1/4 teaspoon cayenne or chili flakes
4 teaspoons chick pea miso
1 cup sea palm (can use kombu or dulse)*
4 tablespoons chopped chives
1 cup chopped parsley
1 tablespoon olive oil (optional)
Blend all the ingredients
except the parsley, chives, and seaweed
into a smooth pate in the blender. Add the
parsley, chives, and seaweed and pulse until the herbs and
seaweed are into little bits. If you don't have a powerful
blender you can use a food processor with the S blade on.
This will make you a huge batch of the sea palm pate (at
least 3 cups worth) It will last in the fridge for a few
days. Use it as a dip for vegetables or make it into a
salad. (see recipe below)
Sea Palm Pate Salad
1 cup sea palm pate
4 ribs celery cubed
20 raw mazanilla olives pitted and chopped
Mix all ingredients in a bowl and serve over
a bed of greens and top with chopped tomatoes. Serves 2.
* Get sea palm at
http://www.ohsv.net
|
Anyways loves, I know I'm late as usual on this
journal thing! Been a huge month of transition for me, must be
the changing of the seasons. Thanks for hanging in there, I'll
have to start another e-mail list just for people who want to
know when I update!
Happy Halloween!!!!!!
C
