Search results for 'mango'

Thai Sweet Sticky Chia with Mango

2 Apr

Ataulfo Mangoes are now in season and Whole Foods is giving one of my readers a $75 Gift Card!*

Coconut Chia with Mango. I prefer it a lot more mangoes.

Do you ever crave for Thai Sweet Sticky Rice with Mango?  Well… I do!  This is so easy and simple to prepare, I wish I had done it sooner.  I love this as a dessert and even as a breakfast pudding.

Mix together in a bowl and set aside overnight:

pinch of sea salt

1/2 cup raw local honey

1 cup chia seeds

3 cups fresh coconut milk (about 2 Thai coconuts: open and place white meat and coconut water in the high speed blender and puree)

The next day, top the pudding with mangoes and sprinkle on some sesame seeds.  If you want, you can drizzle some sauce on top (freshly made coconut milk mixed with more raw local honey).

*To join the Whole Foods Giveaway, just comment below with your fave mango recipe and we will choose the winner noon, 15th April 2014. Whole Foods will email you the $75 Gift Card! Good luck! And enjoy other ways to eat mangoes!

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Ready-for-Fall Creamed and Spiced Pumpkin and Apple Cider

20 Sep

Fall is my favorite season. I’ve been cooking apples and pumpkins galore. Here are some photos of our meals these past few days:

Apple and Red Cabbage

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Vegan Apple Crumble Pie

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Nutmeg Spiced Pumpkin with Vegan Thyme Butter

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Sweet Curried Pumpkin Empanaditas with Mango Chutney

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Last night, my family pleaded: “No more pumpkin!” They didn’t like pumpkin to begin with. Really. Not even Pumpkin Doughnuts. I thought I could get them to like it but I was mistaken. So, this morning, I enjoyed the last bit of pumpkin by myself. It was delicious.

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Ready-for-Fall Creamed and Spiced Pumpkin and Apple Cider (Serves 2)

The night (or at least 30 minutes) before you want to enjoy this drink, mix together in a blender:

  • 2 1/2 oz apple cider
  • 2 1/2 oz pumpkin puree
  • 5 oz thin coconut milk (If it’s hot in your kitchen, put a can of full fat coconut milk in the refrigerator overnight. The coconut milk will separate into two parts: thick cream on top and liquid in the bottom. You want to take the cream out and reserve it for later in this recipe. You will be using the thinner liquid here.)
  • 1 1/2 Tbsp maple syrup
  • 1/4 tsp cinnamon
  • big pinches of each: nutmeg, ginger, cloves, sea salt

Allow flavors to blend.

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To Serve

You can either drink this Ready-for-Fall Creamed and Spiced Pumpkin Apple Cider hot or cold. Either way, top it with:

  • dollops of thick coconut cream, whisked slightly with a fork (the reserved solid from the coconut milk can above)
  • a drizzle of maple syrup
  • a pinch of cinnamon

 

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Enjoy!

Creamy and Rich Vegan Curried Chickpea Salad Sandwiches

10 Sep

Fresh out of college during my omnivore years, I worked in the city and one of my favorite lunches of all time was Curried Chicken Salad. This wonderful blend of salty, sweet, and spicy creaminess was a sublime contrast to my boring plastic work desk. I could eat tubs of this stuff and pretend to be in La La Land.

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Recently, we visited my in-laws and I noticed that my husband ate four chicken salad sandwiches in a matter of a few days. I guess he loves that stuff too. So, it’s been on my mind to create a Vegan version that both he and I would love.

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Success! This Curried Chickpea Salad is just delicious with its complex mix of textures and flavors. This makes a tremendously creamy and rich sandwich that I could probably eat everyday.

Cray-Cray for Curried Chickpea Salad

Mix all together in a bowl:

  • 1/2 c Vegan mayonnaise (substitute mashed avocado with lemon juice if you want to stay away from mayo)
  • 1/4 c mango chutney
  • 1 Tbsp curry, or to taste
  • 1 tsp sea salt

Add in:

  • 4 c cooked and drained chickpeas (mash some of the chickpeas so that you get a thicker salad texture)
  • 1/3 c chopped celery
  • 1/3 c chopped scallions
  • 1/3 c cranberries or raisins
  • 1/3 c roasted walnuts, optional

Mix well together and allow flavors to blend for a few hours or overnight in the refrigerator.

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Creamy and Rich Vegan Curried Chickpea Salad Sandwiches

We have tried this salad mix with whole wheat bread, white bread, hamburger buns, and brioche buns.  Hands down, nothing compares to this winning combination: Curried Chickpea Salad with BRIOCHE BUNS! 

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  • whole wheat bread is too dense for this salad and the subtleties of each flavor are lost. If you insist on whole wheat bread, then I would suggest an open sandwich.
  • white bread is better than whole wheat bread, but not by much.
  • whole wheat hamburger bun is better than either former breads, but the full flavors of the salad does not shine.
  • on a brioche bun… it is AMAZING! The blend of flavors are highlighted throughout each bite. Did I tell you yet that I could eat this for lunch everyday? Try it on my Easy Bread Machine Vegan Whole Wheat Brioche Buns or Vegan Ensaymada.

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I thought I was cray-cray for my Curried Chickpea Salad, but eating it on a Sweet Brioche Bun is dreamy. Gotta go. My La La Land lunch is calling…

Around the World with My Family in the Comfort of My Vegan Kitchen

29 Jul

I love travelling the world through food in my family’s kitchen. Not only can I educate my son about healthier meal options, but also about different cultures and tastes from all over the world. Eating well becomes a joint family interest and experience as it creates meaningful meal time conversations.

This

Tonight, we had a simple Indian Thali for dinner: poppadums, mango chutney, yoghurt, curry and rice.I wish I had cooked a Dal too, but I only had time to cook a Potato Cauliflower Curry in my Instant Pot. Nevertheless, my son LOVED the presentation in the thali. As soon as he arrived at the table, I could tell he was excited to see dinner laid out in a new way. He loves experimenting with food and exploring different tastes, whether he likes them or not. Sometimes, he won’t like a new taste at first and that’s ok: it’s all part of his gastronomic education. I have been cooking curry for a while but it is only tonight that my son declared the Potato Cauliflower Curry as his new favourite curry dish.

Other countries we have visited just these past ten days from the comfort of our own kitchen: China (Chinese Green Beans, Sweet and Sour Cauliflower, and Rice), France (Vegan Croissants and Pain au Chocolat), Korea (Vegan Beebimbap), Mexico (Veggie Loaded Nachos and Sweet Potato and Black Bean Enchiladas), Philippines (Pan de Sal), Japan (Okonomiyaki and Potato Tonkatsu Ramen), Africa (African Peanut Stew) and USA (BBQ Black Bean Burger).

What are your family’s favourite cuisines and cultures? What dishes do you love? We would love to hear from you!

Bread Machine Vegan Whole Wheat Pan de Sal

28 Jul

When I lived in the Philippines, Pan de Sal was almost always in a bread basket at our family’s breakfast table accompanied by butter, local jams and cheeses, condensed milk or Dulce de Leche. Unlike what its Spanish name suggests, it is actually more a Pan “Dulce” than Pan “Salado.” Its crust is thin and slightly crispy while the inside is light and fluffy. I especially loved slathering on my Lola’s homemade mango jam or eating it with quesong puti or dunking it in hot chocolate.

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The Experiment

I was searching for a Pan de Sal recipe for the bread machine, but did not find one. I also wanted to bake a Vegan Whole Grain Bread with a lower fat and sugar content. After an internet search, I found Russian Filipino Kitchen. The comments on her recipe were numerous and positive. Although her recipe was not for the bread machine and used only white flour, it had everything else that I was looking for: vegan, lower fat and sugar content. It was easily adaptable and I went to work, or rather my bread machine, went to work. As you see below: success!

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Bread Machine Vegan Whole Wheat Pan de Sal (Makes 20 rolls)

Adapted from Russian Filipino Kitchen

Place ingredients in order into your bread machine:

  • 2 Tbs vegan butter or olive oil or your choice of oil
  • 1 c your choice of milk or water
  • 3/4 tsp sea salt
  • 1/4 c sucanat or unrefined sugar
  • 1 1/2 c bread flour
  • 1 1/2 c whole wheat flour
  • 2¼ tsp active dry yeast (or 1 packet)

Set for dough setting. When the dough setting is done, around 1 hour and 50 minutes, take the dough out and roll into a long log. Slice into twenty 1″ pieces. Roll in:

  • whole wheat flour (this is a much healthier option than the traditional bread crumbs and does not sacrifice taste or texture)

Coat well. Place on a prepared baking sheet (with a silpat mat or parchment paper) around an inch apart.

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Cover with a towel and allow to rise for 1 hour.

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Bake in a preheated oven at 375F for 10 minutes on the center rack. Serve warm.

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This Bread Machine Vegan Whole Wheat Pan de Sal, while made up of healthier ingredients, is still thin and slightly crispy on the outside and light and fluffy on the inside.

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The best part: this recipe only takes a few minutes of your active time and the aroma in your kitchen will transport you to a Philippine bakery.

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I couldn’t resist eating one straight from the oven. I ate half of it with vegan butter and half of it with homemade vegan Nutella. No photo of the latter, unfortunately, because it was gone in a second.

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Enjoy!

 

Review: Your Right To Be Beautiful

5 May

Your Right To Be Beautiful Volumizing Shampoo & Anti-Aging Facial Cream

Well, I tried the Anti-Aging Cream a few years ago and didn’t like it.  It just didn’t work for me then.  But my friend Cayce recently reminded me of Raw Food Advocate, Tonya Zavasta’s, Beautiful on Raw Products after she tried the Multi-Herbal Green Clay Mask.  Cayce said she absolutely loved it.

So, I decided to give it another try recently and was really surprised because it works!  Apparently, just this year, Tonya tripled the amount of sea buckthorn fruit extract in her cream… and it has made a big difference!  My skin feels wonderfully hydrated during the day and night.  In fact, in my vain search for Vegan cosmetics, I think among the moisturizers, Your Right to Be Beautiful Facial Cream has given me the best results so far in hydrating my skin and for lessening my wrinkles.  Yes, in my opinion, even better than Acure’s moisturizers!

Less wrinkles and more hydrated on Your Right To Be Beautiful Anti-Aging Cream… and no make-up in this photo too!!

I also decided to try the Volumizing Shampoo and was surprised again by Tonya’s products.  The shampoo lathers very well.  Although every time I use it I feel like the suds are stripping my hair of its natural oils as I rinse, but my hair is always easy to comb afterwards and as it dries, I find my hair just ‘falls’ well.  I’m wearing my hair down again without doing anything to it.  My son, who has had a fetish for his Mama’s hair since he was born, exclaimed as soon as he touched my dry hair after I used this shampoo, “Mama!  You’ve never had softer hair!  It’s like baby hair!”  And this is true, I haven’t had softer hair since using ‘healthier’ shampoos.

My son wanted to take this photo of me today while we were playing in the garden. It is rare for me to leave my hair down because it is so fine and thin.  I don’t have the time to fix it nor do I want to put product on my hair.  I only have time to wash, comb and let it air-dry.  My hair falls well naturally with Tonya Zavasta’s Volumizing Shampoo!

I am truly surprised by the quality of Tonya’s cream and shampoo!   To me, her website seems a little dull and old compared to the more updated websites of AcureSuki or even 100% Pure.  The packaging of the Your Right To Be Beautiful products also looks cheaper.  The woman I was e-mailing at her company didn’t know how to entertain the idea of sending me samples to review.  She didn’t.  And in fact, she stopped responding to me, so I had to buy the cream and the shampoo for this review from my health food store.  Judging from the website and my communication with its representative, this company does not seem like it would have quality products… but they do!  The cream and shampoo are definitely worth a try!

Now I want to get her facial brush and start dry brushing my face!

 

Did it pass my cosmetics criteria?  Absolutely!

1. smell – I love the smell of the cream. It smells luxurious.  I’m not crazy about the Lotus Flower smell of the shampoo, but it smells… ‘clean’.

2. sensitivities – none.  It says it is safe for very sensitive skin.

3. taste – no adverse taste when I drink water right after the application of the cream.

4. moisturize – Yes it does (cream and shampoo)!

5. everyday comfort – Yes.  An all-in-one cream that works is a wonderful product for a busy Mama who just wants results with minimal work.  As for the shampoo, it softens and at the same time adds volume to my thin and fine hair!

6. lasting effect – According to the website: “Your Right to Be Beautiful Facial Cream contains sea buckthorn oil, known for its amazing nourishing, regenerative and restorative actions. Coconut oil, aloe vera leaf extract and avocado oil add soothing and anti-inflammatory properties. Mango seed butter helps to protect your skin from dryness.  The cream is suitable for every skin type, including sensitive skin and can be used as a daily moisturizer or as an enriching night cream. You can apply the cream under makeup foundation or as a soothing aftershave.”  As for the Volumizing Shampoo, “You’ll notice my shampoo and conditioner contain more ingredients than the average similar products. Why? Because I wanted these products to include everything known to deliver shine, volume, softness and manageability to hair while still being as pure and natural as humanly possible.”

7. eco-friendly – The ingredients are Vegan and a handful are Certified Organic.  Not exactly completely RAW like Bee Yummy’s products, but, as a Raw Foodie, Tonya says she keeps the quality of her beauty products as high as she can too. She sources the best ingredients that she can for the products that she personally uses and sells.

Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet

8 Mar

One thing that I love about being a Mama in the Kitchen is being able to read cookbooks and recreate the recipes that have inspired me to take my nose out of the book and move about in the kitchen.  I have enjoyed looking through Christy Morgan’s new book Blissful Bites.  I love how mainstream Vegan Chefs are now embracing more and more RAW foods into their own diets and recipe books – even a Macrobiotic Vegan Chef like Christy (check out her website and her video… she’s adorable)!  At least 10% of all recipes in Blissful Bites are RAW! 

EH…

Unfortunately, the book was published before all the brown rice syrup hullabaloo, so it is an ingredient in many of her recipes (an option with maple syrup, which you can easily substitute).

THINGS I LOVE ABOUT THE BOOK

–           the recipes are divided according to season, with a special place for ‘anytime’ recipes.  This is a time saver for busy Mamas who want to feed their families seasonally!

–          the sample menus at the end of the book is helpful. It even includes ‘perfect no-oil potluck dishes’ and ‘food for kiddos’.

–          labels for recipes include: RAW, GLUTEN-FREE, SOY-FREE, NO/LOW-OIL, and UNDER 45 MINUTES.

–          all the recipes I have tested, both raw and cooked, taste wonderful!

RAW RECIPES IN BLISSFUL BITES

Ginger-Miso Dressing: I used unrefined sesame oil for the toasted sesame oil and raw honey (we have sensitivities and allergies to other choices) instead of the brown rice or maple syrup. Very tasty!

Mock Tuna: you can serve as a RAW side dish or as a filling for Sushi. I chose to follow her Veggie Sushi Rolls recipe with brown rice for a half-raw, half-cooked dish. It was delicious!! You could also use raw cauliflower for the 'rice' in this recipe.

Heavenly Raw Chocolate Mousse: we substituted the raw cacao powder with raw carob powder. My son went wild for this pudding!

If you are thinking of getting hold of the book, thought you’d like to have the full list of the RAW RECIPES first:

Easy Guacamole
Chilled Corn Bisque
Heirloom Gazpacho
Mango Pineapple Tropical Soup
Pineapple Cucumber Gazpacho
Raw Pear-Walnut Bisque
Citrus Herb Cashew Crudites
Spring Kale Salad with Sweet Miso Dressing
Creamy Basil Dressing
Avocado, Strawberry and Grape Tomato Slad
Zucchini Pasta with Mint-Cashew Pesto Sauce
Raw Pasta with Almond Sauce
Cilantro-Lime Dressing
Fall Harvest Fruit Salad
Mac N Kale Salad
Tropical Relish
Mango Peach Salsa
Heavenly Raw Chocolate Mousse (photo above)
Strawberry Mint Limemade

There are other recipes that have not been labeled Raw, but are or can be tweaked easily for Raw Foodies, like Mock Tuna (photo above), Ginger-Miso Dressing (photo above), and Blueberry Hemp Drops.

Cooked Recipes in Blissful Bites

I am always looking for gluten-free recipes that really work, these Gluten-Free Savory Biscuits have a fantastic consistency and are delicious. My boys enjoyed these very very much! Note, the recipe states it makes about 5 biscuits only... but I made about a dozen.

Lemon-Roasted Asparagus: these were very tasty. I did roast them much longer than the recipe states in order to get them 'crispy' and I would suggest tossing the asparagus spears in the remaining liquid after they have cooked just to make sure the flavors are mixed well before serving.

We also tried the Azuki Beans with Squash and Chestnuts, which my son devoured.

Now, if you want to meet Christy Morgan…

…and live on the East Coast, then you are in luck!  Her East Coast Book Tour just begun this March.  You just missed her in Miami and Ft. Lauderdale, FL, but you still have lots of time to see her in Washington DC, New York, Boston, Portland, Maine, New Jersey, Philadelphia. In April, she will be in Austin and Fort Worth, Texas.

I Want My Pooh Bear Smoothie

11 May

A Smoothie for All Seasons

I can’t say it’s always easy feeding my family vegetables.  Fruits are easy, but vegetables can be tough – particularly greens.  Sometimes, as soon as my son sees a huge plate of salad in front of him, he sulks “Oh no!!!! Not again!!!! Why can’t I just drink my favorite smoothie???”

Admittedly, the easiest way to get my son to eat more greens is through green smoothies.  My husband and son love them with breakfast, lunch, dinner or snack.  I will make a big batch to last 1 to 2 days, to make sure there’s always some available in the fridge.

Here is our basic smoothie, which my son says, “Tastes just like honey!” although the recipe only contains fruit. We have named it our Pooh Bear Smoothie.  We enjoy it several times a week.  Hope you do too!

Puree in a high speed blender:

2 dates, optional but children prefer a sweeter smoothie

2 cups or 2 big pieces of seasonal fruit

We love pear, mango and berries, but any seasonal fruit will do. In the Fall: pears, persimmons, pineapples and pomegranate, Winter: citrus fruits and pears, Spring: apricots, mango, pineapples and strawberries, Summer: any berries, pitted cherries, figs and peaches.

3 bananas (I sometimes freeze my bananas for a cooler drink in the Spring and Summer)

4 cups seasonal leafy greens (or more)

2 cups water (less or more depending on your preferred consistency)

Enjoy!

A Raw Vegan Lunchbox

14 Apr

Raw Vegan Lunchbox

I was shocked to learn from Toni of GoFamouslyGreen.com that a Chicago Public School has now banned homemade lunches, and other Chicago Schools have done the same thing.

The first thoughts came into my mind were: How about vegans? vegetarians? whole foods? organic foods? local foods? BPA free containers?  How about a variety of RAW fruits and vegetables?

My friend Christina doesn’t trust the mandated health guidelines for nutritional meals in school because the breakfast cereal her child’s school offers within federal guidelines provide a whopping 25 grams of sugar.  “A KING SIZE SNICKER BAR HAS LESS SUGAR THAN THE FOOD THE SCHOOL PROVIDED TO MY CHILD AND HER CLASSMATE FOR BREAKFAST!”

Yikes! I’m sure the 25 grams of sugar was as refined as sugar could be too.

Toni took the words right out of my mouth when she said: “It’s sad that the things you and your family believe in have to be compromised by the very system in place to provide support.”

Well, I’m glad we don’t have that problem yet. Spring is here and we are enjoying lots of picnics outdoors.

So, what’s in a raw vegan lunchbox?

First of all, we love our lunchboxes made of stainless steel or BPA free materials and a thermos with a straw is especially handy to have for kids who are squirmy about green drinks.

Secondly, preparing a raw vegan lunch is so easy: no cooking required!  Most of the time, I am packing dinner leftovers for lunch – if I didn’t do it the night before already.  How easy can it get!

Each day is different, but here’s a sample of what my son enjoyed the other day (pictured above):

Tastes Just Like Honey “Pooh Bear” Smoothie – we just substitute in-season fruits, like mangoes, for the pear

Fruit: Apple, Banana, Berries

A Big Kale Salad

Raw Oatmeal Cookies

Breakfast

4 Jan

1. Start the day with fruit and end the day with vegetables.

2. What can be done with fruit? Fruit salad, puddings, ‘cereals’ by grating or chopping into small pieces, breakfast sandwiches, and so on.

3. It is best to eat fruit alone, but if you must have a heavier breakfast, there are many foods you could add:

a. Nut butters or tahini

b. Nuts

c. Dried fruit

d. Nuts and dried fruit, such as Trail Mix (recipe under Snacks section) or Date and Nut Mix (recipe under Breakfast section) to make a ‘cereal’ or granola with chopped fruit.

e. Dehydrated buckwheat is another choice to bulk up any fruit salad or pudding dish.

Apple Almond Yogurt

Blueberry Breakfast Bar

Blueberry Peach Crisp – granola and fruit type breakfast

Cream of Buckwheat

Crispy Breakfast Cereal

Green Valentine’s Day Sundae (an extravagant breakfast pudding or a real treat for dessert) – another variation here

Raw Breakfast Granola

Spicy Apple and Banana

Thai Sweet Sticky Chia with Mango

Transitioning into Raw Breakfast – includes Breakfast Papaya Pudding, Mango Pudding and “Raw Muesli”

Where’s My Raw Oatmeal?

Sweets and Breads

4 Jan

Almond Butter and Banana Sandwiches

Almond Milk Ice Cream

Apple Sandwiches

Avocado Chocolate Icing – the healthiest and yummiest!

Banana Ice Cream

Banana Lollipops

Basic Bread

Blueberry Bar – a raw Pop Tart, Fig Newton or Cereal Bar!

Blueberry Peach Crisp

Chocolate Cake – Mama won’t mind if you have another!

Cinnamon Donut Holes

Coco-Nutty Banana Cream Pie

Double Chocolate Delight

Easy Raw Dark Chocolate Bars for Every Season – you can even dip it in a Sweet and Spicy Cayenne Mix to spice up your chocolate!

Easy Raw Macadamia Nut Cookies (you can add cacao nibs to make a ‘chocolate chip’ version)

Green Smoothie Popsicles

Green Valentine’s Day Sundae (or any day you want a green pudding topped with chocolate syrup!)

Heavenly Raw Chocolate Mousse – by Christy Morgan

Ice Cream Base – quick and easy!

Pastillas de Coco – coconut candy, coconut truffles

Raw Banana Muffins

Raw Chocolate Pudding

Raw Oat and Nut Balls

Raw Raspberry Pudding

Strawberry Cream Pie

Strawberry Jam

Sweet Oat Scones – very versatile recipe for any sweet bread (muffin, cupcake)

Thai Sweet Sticky Chia with Mango

Yummiest and Easiest Raw Oatmeal Cookies

New Dirty Dozen List

2 May

The new dirty dozen list:

1. celery
2. peaches
3. strawberries
4. apples
5. blueberries (my friends are really surprised about this!)
6. nectarines
7. bell peppers
8. spinach
9. kale
10. cherries
11. potatoes
12. grapes (imported)

The clean 15:

1. onions
2. avocado
3. sweet corn
4. pineapple
5. mangoes
6. sweet peas
7. asparagus
8. kiwi
9. cabbage
10. eggplant
11. cantaloupe
12. watermelon
13. grapefruit
14. sweet potato
15. honeydew melon

Download your own shopper’s guide here.

Transitioning into Raw Breakfast

26 Apr
I read somewhere that some families transition into raw by eating raw meals for breakfast and lunch and then eat comfort foods for dinner.  It has not worked that way for us.  I always offered something raw in each meal, but we never shared a raw meal together.  I have been preparing raw juices and raw green smoothies (the latter at least once a day) for my family for almost a year now.  Yet, it is only this week that as a whole family we have shared a purely raw meal for breakfast – and everyday this week!  What made this week a success?  I made a concerted effort to really think WHAT my husband and son would love to eat for breakfast.  Favourite non-raw items would be pancakes, waffles, Wheetabix boxed cereal (yuck), oatmeal, juices and fruits. How could I convert that these to raw?

Here is the breakfast plan that I pulled off last week with success.  “Success” means that my son and husband actually enjoyed it with no complaints AND for a whole week.

What was on the menu?  Green smoothies daily with one or two of the following raw foods: applesauce, banana with chocolate fudge, breakfast pudding, oatmeal or “muesli” and homemade raw yoghurt with fruit.  Never mind the rules about food combining and drinking greens before the meal or having fruits first… I’ll ‘teach’ them that later on, but for now I am pleased that they are satisfied with their raw breakfasts.

Our substitution for Wheetabix: pudding with ground flax seeds
Breakfast Papaya Pudding with Flax Seeds
Puree in a blender together:
2 small papayas
3 medium bananas
2 tbspn raw tahini
Top with:
golden flax seeds, ground in a coffee grinder (amount varies according to who is eating it and you can substitute this with other seeds or nuts)
berries 

Breakfast Mango Pudding with Flax Seeds
Puree in a blender together:
2 mangoes
1 banana
1 tspn raw tahini

Top with:
golden flax seeds, ground in a coffee grinder (amount varies according to who is eating it and you can substitute this with other seeds or nuts)

berries

Our raw oatmeal or “muesli”

Raw Oatmeal or “Muesli”
Soak overnight, rinse and drain well:
2 cups raw oat groats (if you can’t find whole oat groats, you can use steel cut or rolled oats but these are not raw)
Blend in food processor with:
3 apples, cored, no need to peel
1 cup dates, seeded (you can soak these overnight if you wish)
1 tbspn lemon juice
1 tsp cinnamon
1 cup raw nuts, soaked overnight, rinsed and drained (optional)
Top with honey and raw yoghurt if desired.

Raw Homemade Yoghurt topped with Raw Local Honey
I have been debating in my mind about raw dairy for the last few years.  In Ayurveda, dairy is best consumed if raw.  Some naturepaths, on the other hand, believe dairy in any form is not good for the body.  In my view, whatever is processed and whatever causes harm to an animal is bad.  Both cause toxins in our body because adulterated milk changes its natural state, making it more difficult for us to assimilate and digest AND inhumane treatment of animals for our benefit brings negative energy into the food we eat, which causes toxins in our body.  I don’t agree with consuming too much soy, so soy yoghurt and milk are out of the question.  (Click here for The Dark Side of Soy and Is Soy Healthy?)  I have bought packaged  organic rice milk – but really, it is ‘dead’ food, unless I make my own.  I could make fresh almond milk and try to make some kind of nut yoghurt but would my family eat it?  They haven’t enjoyed almond milk but admittedly, I’ll have to try  harder at it. So, that brings me down to raw dairy.   What is raw milk?  It comes from cow, goat or sheep and is unadulterated pure milk.  Rawmilk.com and Rawmilk.org are full of information. And after 2 weeks of trying raw dairy out, my son and husband are sold on it. 

Raw Yoghurt
Mix together:
1 quart raw milk (we use goat’s or cow’s, but prefer goat’s)
culture (1/2 cup of fresh live yoghurt or 1 packet of culture)
You can use your dehydrator and leave the mixture there for 48 hours until thick.  Or you can use a yoghurt machine (but this will heat your yoghurt over 115F and kill enzymes). Or find another warm place in your house – we used to use our oven with the light on.

Resources:
Dairy Connection – I have heard they sell the best pure cultures.
More on different methods of making yoghurt.

How about failures last week?

Raw Coconut Banana ‘Pancakes’ My boys are not into eating fruit leather, which these tasted like.  BUT with banana filling, they are delicious… at least I thought so.
Puree together:
2 bananas
2 fresh coconuts, juice and meat
Place on Tex-flex sheets in dehydrators for about 6 hours until dry but still pliable.  Fill with bananas and chocolate fudge.

Raw and Ayurveda Principles Combined in Rainbow Green Live Food Cuisine

31 May

Finally, I found a bridge between RAW and AYURVEDA in Gabriel Cousens’ work. Conscious Eating was he first book. Rainbow Green Live-Food Cuisine discusses the theory behind a live-food diet, how to develop the best diet for yourself, the reasons for eating organic vegetables and the health secrets of live-foods. The book also contains chapters on how to raise babies on raw and live foods, how to travel in the raw, how to prevent jet stress. A big part of the book is dedicated to recipes… my favourite part!

Before reading on, I wanted to say that although Ayurveda recommends a proper daily schedule and a proper diet for optimum health, it is also recommended that any rigid schedule and rigid diet be broken once in a while.

Here are some excerpts:

Foods that disrupt our biological terrain, creating toxins in the body which contribute to an acidic system and therefore making the body very susceptible to chronic degenerative disease:

1. SUGAR – white sugar, but also fruits that contain a high amount of sugar or have a high glycemic index, includes processed beet and corn sugar, sorbitol, fructose, maple syrup, dried and sweet fruits, melons and all refined carbohydrates (white flour, white sugar, white rice, rice cakes, some grains and white potatoes) –> use STEVIA (a holistic doctor once told me that sugar in a bottle of Coke decreases the immune system by 30%)

Low Glycemic Levels –> most vegetables, grapefruit, lemon, lime, cherries, strawberries, cranberries, raspberries, goji berries, blueberries

Moderate Glycemic Levels –> carrots, oranges, peaches, pears, apples, pomegranate, plums, some berries, peas, yams, sweet potatoes, raw parsnip, raw rutabaga, raw pumpkin, raw squash, raw beet

High Glycemic Levels –> apricot, melons, kiwi, mango, papaya, pineapple, banana, date, fig, raisins, grapes, most dried fruit, cooked parsnip, cooked rutabaga, cooked pumpkin, cooked squash, cooked beet, white potato

2. GRAINS – stored grains ferment in 90 days, are filled with mold and fungus and contain a high amount of mycotoxins, correlation to different cancers –> use SPELT, AMARANTH, QUINOA, MILLET, BUCKWHEAT, WILD RICE, buckwheat and quinoa especially can be sprouted and are considered live foods

3. FLESH AND DAIRY FOODS – also associated with mycotoxins, animals heavily affected by their fungally infected feed (i.e. grains that have been stored for a long time), also acidifying to the system

4. YEAST – baker’s yeast, nutritional yeast and brewer’s yeast, wheat itself has a high mycotoxic level so baked goods have an increased mycotoxic level by adding yeast to it, brewer’s yeast has been associated with breast and prostate cancer and liver problems, as well as Crohn’s disease, colitis, heart and kidney disease, cirrhosis and osteoarthritis, Japanese research has linked breast cancer with ingestion of baked goods, breast secretions in breast cancer patients are high in mycotoxins

5. ALCOHOL – a primary mycotoxin

6. SOY SAUCE – also because of mycosis, MSG is naturally created byproduct of any soy product, this includes nama shoyu

7. EDIBLE MUSHROOMS – highly mycotic and acid-forming, Dr. B Toth found mushrooms associated with cancer in lungs, liver, thyroid, nasal cavity, stomach, colon and gallbladder in mice

8. COFFEE AND CAFFEINE – create acidification of the tissues

9. TOBACCO – commercial companies use sugar and yeast in curing process, very high levels of yeast, fungus and mycotoxins go directly into lungs

10. HEATED OILS – being disorganised from their original, biological, natural state, loaded with mycotoxins –> non-heated, virgin olive oil does not seem to have mycotoxins in it

Foods with a notably high mycotoxin and fungal count are corn, peanuts, cottonseed, cashews, barley, oats, wheat and malted products. Peanuts have been associated with liver cancer. Corn with esophagus and gastric cancers. Mycotoxins are not affected or diminished by cooking.

Foods that are ANTI-MYCOTIC –> vegetables, grasses, sea vegetables, nuts, seeds, low-glycemic fruits and algae, these are alkalinizing and do not have yeast in them. Greens are low-calorie, low-sugar and high nutrient-rich food. The vegetables and grasses contain high fiber and no sugar

Cooking foods destroy 50% of the protein, 60-70% of assimilable vitamins and minerals, up to 96% of B12 and 100% of enzymes and phytonutrients.

On a healthy live-food regime one automatically gets the anti-aging calorie-restriction effect without having to diet.

It becomes rather obvious that by eating live foods, we are able to get complete nutrition with eating 50-80% less food. This is why, when we become sensitive to what we are eating, people on a live-food diet naturally reach an optimum diet and weight. This is one reason a live-food diet is optimal for extending life, preventing chronic degenerative disease and increasing vitality, energy and youthfulness.

Something To Think About:

Here are 2 excerpts from Dr. Robbins’ article on why eating raw foods prevents disease: how the gene pool is weakened by eating the wrong foods and changes of food consumption in the US in the 1900s.
Genetic Potential
Diseases are not inherited; rather the tendency or potential of a disease is passed on from parents to offspring.
The disease tendency is transferred via the genetic code. A genetic tendency is just that: a potential disease. A genetic weakness does not have to manifest as a disease unless the laws of nature are violated.
Only then will the weakness manifest.
E.g.: The father has a heart problem. He will pass on to his child(ren) genetically weak heart tissue. This does not necessarily mean the child is born with a heart problem. Nor does it mean the child ever has to have a heart problem; however, should the child violate the laws of nature, the violations will take their toll in the weakest tissue(s) of the body – in this case the heart.
Genetic weaknesses or tendencies grow weaker with each succeeding generation if the parents are engaged in a stressful lifestyle, including toxic diet. Thus the amount of wrong doing that is required for a genetic weakness to become clinical (manifest) grows less and less as the genetic tendencies become weaker. As a result, a child on a toxic diet may manifest a heart condition passes on to him genetically at a very early age as compared to the age of his father developing a heart condit
ion. It is even possible that the child could develop the clinical manifestation of the weakness before the father does.
Likewise, a grandparent may live all of his life, violating the laws of nature and never manifest a problem in the particular area that his offspring do. This is because either:
The grand parent’s weakness was so minor that he died of other causes before this weakness became clinical; or,
The grandparent did not actually have a genetic weakness, but due to his stressful lifestyle, passed on a genetic weakness to his offspring
The Pottinger Cat Experiments illustrate the genetic tendency principles. In the 1940’s, a medical doctor, Francis M. Pottinger, made an experiment using 900 cats to determine what effects processed foods have on the body. The cats were divided into five groups. Two of the groups were fed whole foods-raw milk and meat – real foods for cats. The other three groups were given denatured foods pasteurized, evaporated and condensed milk. All the groups were fed the same minimal basic diet to sustain life. However, the predominant portion of the diets were either real foods or denatured foods as listed above. The cats were observed over a four generation period and the following results were documented by Dr. Pottinger:

POTTINGER CAT EXPERIMENT SUMMARY

GROUP A B C D E
Food Fed raw meat raw milk pasterized milk evaporated milk condensed milk
1st Generation remained healthy remained healthy developed diseases and illnesses near end of life
2nd Generation remained healthy remained healthy developed diseases and illnesses near end of life
3rd Generation remained healthy remained healthy developed diseases and ilinessess in beginning of life; many died before six months of age;
4th Generation remained healthy remained healthy no fourth generation was produced: either third generation parents were sterile, or fourth generation cats were aborted before birth

Source: Pottinger’s Cats, a Study in Nutrition
Food Consumption in the U.S.A.
Between 1900 and 1980
Fresh fruit and vegetable consumption decreased from 40% to less than 5%
Butter consumption decreased 75%
Lard consumption decreased 66%
Unprocessed potato and sweet potato consumption decreased 40%
Processed potatoes comprise 33% of all white potatoes consumed
The majority of these are in the form of french fries
The fast food industry sells 75% of all french fries eaten
Whole grain consumption decreased 50%
Beef consumption increased 75%
Dairy product consumption (other than bufter) increased 25%
Cheese consumption increased 400%
Fat and oil consumption increased 150%
Margarine consumption increased 800%
Corn syrup consumption increased 400%
Sugar consumption increased 50% (the average person consumes 150 pounds of REFINED WHITE SUGAR per year)
Processed fruit and vegetable consumption (other than citrus fruit)
Between 1910 and 1980
Poultry consumption increased 350%
Fresh apple consumption decreased 70%
Fresh fruit consumption decreased 33%
Between 1930 and 1980
Processed citrus fruit consumption increased 2500%
Fresh citrus fruit consumption decreased 50%
Between 1940 and 1980
Egg consumption decreased 25%
Food coloring consumption increased 90%
Between 1960 and 1980
Soft drink consumption increased 300%
Each person consumes 38 gallons of soft drinks annually (one fifth of our sugar intake is in soft drinks)
*Statistics compiled by the United States Department of Agriculture