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How To Market Fruits and Veggies to Your Kids: Tip #1

17 Jan

Big bucks are being spent on marketing unhealthy foods directly to children.  What are parents to do?  Learn how and what is being done, find ways to counter the commercials that make kids want to eat unhealthy foods and in the process market fruits and veggies to kids.  We may not have more money than big food corporations, but we have the advantage of time with, love for and commitment to the health of our children.

TIP #1:

MODEL HEALTHY NUTRITION

Recently in Florida, our son helped Daddy choose exotic fruits to try

 

The premise behind this tip is that if children are accustomed to watching their own parents eating and truly enjoying fresh fruits and vegetables, they will be more open to eating the same foods.

Being pretty much a raw vegan, I had thought that I was a great model on eating fruits and veggies.  But while my son loves all kinds of fruit and his ‘Tastes Just Like Honey’ Pooh Bear Green Smoothie, eating salads has not been popular for the past 6 months.  What I discovered the other day changed all that: my son ‘caught’ me truly enjoying my salad (read about how I unintentionally got my son to love Kale Salad).  And now Kale Salad is one of his fave foods.

Tip #2: PLACE HEALTHY FOODS at CHILD’S EYE LEVEL and WITHIN CHILD’S REACH

Marketing Fruits and Veggies to Kids

12 Jan

Everyday, our children are bombarded with marketing directed at them through various media that costs companies over $15 billion annually according to New American Dream.  The effect is disastrous with research showing direct links to childhood obesity, harm to children’s emotional well-being, self-image and sexual behavior, and to their financial self-control.

As parents, we need help in bringing up healthy children. We need to be supported. We do not want our role to be diminished.  We do not want our voices taken away by companies that directly market unhealthy products to our children.  So what can we do?

Having recently conducted my own unintended marketing ploy and seeing it work, I am ready to examine what works for big food corporations and how parents can use these tools to market healthy foods to their children.  So, I took a look at what The Center of Science for Public Interest wrote up in the Guidelines for Responsible Food Marketing to Children.  These were the biggest influential factors in marketing to children:

– advertise during TV, videos, cartoon shows
– product and brand placements in movies, shows, games, websites, books
– giving out premiums and incentives for consuming certain foods
– promote foods using cartoon or fictional characters or celebrities and the same placed on children’s merchandise and games
– build entertainment value through food: food shapes like a character, or use of colors to surprise the eater…
– create education incentive programs using food
– place a banner or wall paper of product on computer
– eye level shelves of grocery stores
– showing emotional, social or health benefits of food (i.e. someone loves you more by buying a food/ someone is very popular for eating a food/ someone is more physically fit for eating a food)

After looking at this list, I have decided to start using the same tactics at home… but to market raw fruits and vegetables to my son.   Although I have successfully transitioned my family from 100% cooked to about 50% raw in a year (read How To Transition The Family Into More Raw Foods), I would like to do more.  I want to make a long-term impact on my son’s health through nutrition.  So, I’ve come up with my own Marketing Fruits and Veggies to Kids list.

Let’s start with Tip #1: Model Healthy Nutrition

Teach Young Kids to Love Greens – It’s All in the Marketing!

7 Jan

Kale Salad

 

I closed my eyes as I tasted the garlic, thyme, sunflower and sea salt dressing and as I slowly enjoyed each bite of my kale salad.

“Mmmmmm…” I sighed as I savored it all. I was hungry and nothing could satisfy more than this kale salad.

“Yum,” I said as I opened my eyes.  I was about to shovel more food into my mouth when I found my 4 year old staring at me.

“Mama,” he said with a big wide grin, “What are you eating?”

“Greens,” I said showing him my bowl and assuming he didn’t want some because he hasn’t wanted salads, veggie chips or anything solid green in the past 6 months.

“I want some!” he said in that you’re-not-going-to-enjoy-that-alone look.

“OK,” I say nonchalantly. “I don’t know if you’ll like it.”

My son ate half of my salad.

WOW.

I didn’t mean to entice my son to eat my salad – but my sheer enjoyment of it made him want some.

My Lesson of the Day: Marketing does work!

Raw Oat & Nut Balls

21 Sep
My son said, “This is so good! I want more!”  Too bad my husband doesn’t like chocolate.  He keeps looking inside our sorry looking ‘snack’ cabinet.  It is almost empty and clearly without ready-to-eat snacks.  He peaks in the fridge next… no snacks in there too but for these yummy bites.  Yikes, I better make some snacks for him before he wastes away.
In the meantime, here’s this recipe.  Combine all ingredients and process in a food processor:
2 cups raw cold rolled oats (YES! There’s such a thing apparently!)
1/2 cup raw almond butter
1/2 cup honey
1/2 cup nuts or seeds
1/2 cup raw cacao butter
1/3 cup cranberries
1 tbspn raw cacao powder
1 vanilla bean, scraped
1 tsp cinnamon
Roll into balls and drop in more raw cacao powder to cover the ball. Note – raw cacao powder is a little on the bitter side, so don’t overdo. Refrigerate.

Raw Mom Cooked Dad Program (FREE!)

21 Sep
He likes beef.  You like broccoli sprouts.  He likes French fries.  You like Swiss chard.

Sounds familiar?  Polarity can be a beautiful thing, but when it comes to healthy nutrition and feeding our families, then well… improperly said, polarity can wind up being a royal PAIN!!!
There are a lot of women out there, and a few courageous men, trying to increase the percentage of carrot sticks and broccoli stalks in their family’s diet, but they are met with resistance, resentment and flat out protest!!

In the battle against an army of processed “cheese” slices, sandwich meats and soda pops, we need more than will power and nutritional pyramids to win!

We need wit, wisdom and gluten-free waffle mix!

I’m sure you’ll agree that there’s never been a better chance at bringing salad-eating mamas and their steak-eating men together to the table for some healthy discussions about food in the family!

Over 40 of the world leaders in health, nutrition and raw food have come together to find solutions to the “Raw Mom, Cooked Dad” dilemma, and you can listen to all of them for fr*ee if you sign up before October 10th, 2010.

Click Here for the Raw Mom, Cooked Dad Program!

I think after this event is over, there will be a lot more BarBQ’s grilling vegetables instead of beef patties out there.

P.S. Most people wait until their loved ones are sick or diagnosed with a terminal disease before they really step up to the challenge of improving their health. With the information in this event, you won’t need to wait to get your family on board the healthy living bandwagon.

Baby's First Food

30 Aug

After reading Karen Ranzi’s bok Creating Healthy Children: Through Attachment Parenting and Raw Foods, I recommended the book to everyone interested.  I am delighted that she has allowed me to publish her article on Baby’s First Food – a topic many friends have asked me about.  Here it is!

The type of food given to baby is dependant on the age of weaning. All babies require mother’s milk for at least the first year of life to create the strong immunity and bonding necessary for baby’s physical, mental, emotional and spiritual development. The fat and protein in mother’s milk is sufficient for baby’s growth well into the second year. I encourage you to nurse as long as possible. Humans are the latest to mature of all mammals therefore our young require the longest nursing periods. I recommend a minimum of two years. If a mother is unable to nurse for at least the first year of baby’s life, then alternatives could be a wet nurse or milk bank. A last alternative could be raw (unpasteurized) goat milk. The combination of half raw goat milk and half celery/carrot juice has been done successfully for those who were unable to nurse and unable to obtain milk from a human mother. We must remember that human mother’s milk will always be best for the human baby.

Toward the end of the first year, and no sooner, if baby is equipped with teeth to chew, then bite-sized pieces of fresh, ripe, organic fruits can be given one at a time. Observe any reaction, as some babies are not ready to eat until well into their second year of life. I recommend that as soon as baby is accustomed to digesting a variety of fresh fruits given individually for chewing, that you begin to introduce green leafy vegetables in delicious green smoothies to provide additional minerals. It is best to start with the milder greens such as Romaine lettuce or spinach.

Remember that for each child the progression will be a little different depending on dentition and real desire and readiness to eat. Some children are simply curious about foods but not yet ready to eat. The mother must be observant of her baby to predict the right timing for introduction of foods. Into the second year, baby can have diluted nut and seed milks and avocado for their fat and protein contents, but solid soaked nuts and seeds should not be given until later to avoid the development of a nut allergy as nuts require a greater digestive capacity.

All of this is described in much detail in my book Creating Healthy Children: Through Attachment Parenting and Raw Foods which is available at www.superhealthychildren.com, www.amazon.com and many raw food websites.

Karen Ranzi, Author, Lecturer, Raw Food Consultant

How To Transition The Family Into More Raw Vegan Foods

22 Aug
I have been a raw vegan for over a year.  During this time, my meat and carb craving husband and son have been able to transition from 100% cooked foods to more and more raw vegan meals.  On a very good day at home, breakfast, snacks, drinks and lunch are 100% raw and dinner is about 50% raw.  As I write this, I am reminded of how far we have come in the past year.  But it is a struggle sometimes.  On what I call bad days, the boys consume almost 0% raw but for their drinks. 

We recently visited Alabama and I was shocked to discover that in one restaurant the only fruit or vegetable (cooked or raw) on the menu was a side order of 2 slices of tomato!!!  I couldn’t believe it.  Needless to say, we didn’t eat there. We were appalled! But, what incensed me the most was the quality of food my husband and son were eating – rather what they chose to eat when dining out: non-organic meats, Krispy Kreme doughnuts (at a buffet in a museum), highly processed preservative filled pancakes and muffins (I would have chosen better restaurants if there were options), fried coconut shrimp (probably saturated fat and mercury filled), lemonade no doubt made with high fructose corn syrup… I could go on.  I cringed at their choices.  I cringed at the toxins they were eating.  I cringed because I had a quick vision of myself giving up on them and serving them what they obviously so enjoyed.

Where we didn’t eat: A Cafe in Gadsden, AL

Then it struck me… as it always does, that it is OK.  It is OK for them to make their own choices for themselves. It is OK for them to discover how these awful foods affect their bodies – for themselves. It can be a learning experience for them – and for me too.  When we returned home, they were exhausted and had outbreaks of pimples on their bodies.  I, on the other hand, was as healthy and full of energy as I was at the beginning of the trip. 

Now at home, I have bravely decided that (like all raw moms), I needed to do a better job at properly empowering my family to make better food choices. But how? HOW?!? Although we homeschool, bring our lunch boxes everywhere and eat at home for most meals, we want to be part of the community and in doing so, we are exposed to what other people eat a few times a week.  Although our friends know how careful I am about our family’s diet, it is inevitable that our son will want what all the other kids or adults are having.  In a recent birthday party, there was a pinata and our son just devoured all the candy he picked up.  It didn’t stop there of course because he ate all of his mainstream cupcake, some ice cream AND he wanted a lollipop.  Needless to say, a watermelon cube at the end of a toothpick just wouldn’t do.  (Did I already mention that we even made sure we fed him before we arrived at the party?)  Of course, the very next day, he had a bit of a runny nose…

Although I do explain the difference between processed and fresh foods – does my son really care?  Does he understand? But will he choose to eat that junk anyway?  Hmmm…  if given a choice, probably yes. Ditto for my husband if we’re out of the house.

Before this summer, it was easier to get our 3 year old son to eat more raw and he loved the green smoothies and sprouted salads.  But as he has become more social and more attentive to how other kids (or adults) eat and attuned to their negative views on vegetables, he has said: “I don’t like greens.” “No green smoothie for me!”  “I just want bread!”  “This is Almond Butter, not Peanut Butter. Yuck!”  He has taken the lettuce out of a raw sandwich (so lovingly put together), refused to drink freshly made juice or smoothies and declared “I am not hungry!” after surveying the table.

OH DEAR!  This is HARD.
How can you fight a culture that loves and exhaults bad food???
How can you fight the Standard American Diet when it is constantly in your family’s face???

Ummm… perseverance, I guess?  Let me see… what other mantras do I recite in my head while I cringe at my family’s food choices: force not, educate constantly, provide healthy food options at home and while traveling… and geez… you gotta just RELAX.  It’s not the end of the world.  So what do I do?  I keep at it because at the end of the day, I know I’ve done my best for my family’s health and well-being.  This thought alone motivates, encourages and inspires me to keep serving up more raw vegan fare at home.

Many friends have asked me HOW I have come this far in transitioning my family’s meals at home.  Most are daunted by the task of introducing raw foods, especially if their husbands and children love meats and cooked foods.  So, here is my ‘plan’.  I wish we were 80% raw now,  but I believe in ‘the slower the better’ method especially for those who may resist change.

1.  GO SLOW
Make a list.  Start by changing one habit at a time – the easiest ones first.  Once that becomes comfortable, move on to the next item on your list.
2. EDUCATE THE FAMILY AND GET SUPPORT
For my husband, documentaries are important in getting his support, such as:
The Cove (let’s just say we don’t go to Sushi restaurants as much anymore, and if we do – he chooses his fish carefully)
Blue Vinyl (this has diminished his craving for more animal products)
Food Matters (he now wants to add Superfoods into his food and suggested more meals consisting of his favourite raw vegan foods – YEAH!)
Food Inc (I don’t have to argue why organic, local food is better)
For my son, he looks at what Daddy eats. So, if Daddy is on board, it is much easier getting the child to change diet.
For me, I read and contribute to the Raw Mom Blog, I found a local raw vegan community, I keep reading books on nutrition and health, and keep sharing what I’ve learned with others.
Bring the whole family along to:
– nutrition talks and meetings.  After one meeting, my son looked at me and said “We need to eat a RAINBOW of colours Mama!”
– shop at health food stores and let them choose produce for the week
– when shopping at grocery stores, teach them about the different aisles, food labels, sale items, conventional versus organic, etc
– go to local farms and support them.  My son has eaten freshly picked okra.

3. GET RID OF EVERYTHING PROCESSED IN THE KITCHEN AND IN THE PANTRY THAT WON’T BE MISSED
– I did this in one day and it felt really good to get rid of the junk!
– going forward, substitute ingredients for raw, i.e. use local honey instead of sugar,  raw almond butter instead of peanut butter, coconut butter/oil instead of butter, use more whole grain products instead of refined (make raw oatmeal instead of cooked) 

Buy In Season and Local and Organic (if you can!)
Here’s a recipe for raw ‘pickled’okra.
4.  DETERMINE FOODS THAT THE FAMILY CAN EASILY SUBSTITUTE WITH RAW
Once again, start by changing one habit at a time – start easy.  Once that becomes comfortable, move on to the next item on your list.
This is how we progressed:
In the summer, we enjoy Fresh Raw Lemonade:
1 cup fresh lemon juice, 5 cups water, 3/4 cup honey.
Mix all together.
Add fresh mint sprigs and citrus slices, as you wish.

– We bought a filter for our drinking water.
– I started juicing and making more green smoothies.  I would make these in bulk to last at most 3 days.  Live enzymes and the nutrients would be depleted by then, but it is a far better option than store bought.
– Our son had some nut allergies in the beginning, so we opted for raw goat’s milk for him for a while.  Now we alternate between raw goat’s milk and raw homemade almond milk, but plan to stick to more of the latter.
– Use a straw or a thermos to mask the taste/texture/colour of some green smoothies… it works!
– Try adding raw green powder to fruit smoothies.
b. snacks/desserts 

Our Homemade Raw Chocolate filled with Raw Local Honey

– fresh fruits, nut balls, spinach chips, raw cookies, raw ice cream, apple with almond butter, banana with chocolate fudge, raw popsicles (blend fruit with some veggies and freeze), tomatoes eaten freshly picked from the vine, goji berries, dates with filling, raw applesauce, raw pies and cakes, etc.
Our homemade dehydrated cereal
with sliced bananas and fresh almond milk

– fresh fruit, breakfast fruit pudding topped with flax seeds and berries, raw oatmeal, ‘buckwhix’ (our  dehydrated cereal version of Wheetabix, which the boys used to love), applesauce, etc.
– anything with dips and sauces, like flax seed crackers with spinach avocado dip, spring rolls with mung bean sprouts, raw hummus
– soups served in spoons
– anything bite size
e. the main course
Asian Noodles:
1/2 cooked (pasta) and 1/2 raw (sauce and veggies)

– start ‘easy’ by serving up 1/2 cooked and 1/2 raw items together

Carrot Noodles

– move on to substitute the cooked pasta with vegetable ‘pasta’ made from carrots, zucchini…
– experiment with dehydrated breads and ‘wraps’ to create sandwich-like items (puree spinach with flax meal, salt, tomatoes, spices and dehydrate)
– salads or fillings with tomato, corn or avocado are always a success in our house
– avocado sushi (nori wrapped avocado)
5. HAVE RAW CHOICES AT EVERY MEAL
– ASK: do you want to drink your raw vegan foods (smoothie/juice) or eat it (salad) today?
– make sure to have lots of fresh fruits around for desserts/snacks
– make foods and drinks to last at least 2 days (less work for you!)
– organize and plan your meals!
6. KEEP TRYING NEW RAW FOOD CHOICES AND DON’T GIVE UP
use greens as ‘wraps’

– if the family doesn’t like something, keep at it to discover the raw foods that they do like
– keep the raw foods that they like around
7. ALLOW SOME OLD TREATS DURING THE WEEKEND OR SPECIAL OCASSIONS 

– remember, enjoying the food also helps the body digest it better!


8. HAVE FUN AND DON’T GET SO WORKED UP OVER IT!
– make the food fun and appealing (use straws, make edible food art together,  make it bite size, give it a striking name – we’ve had Jedi power, Jawa juice, etc)
– understand that transitioning takes time and people’s cravings change
– plan and organize a weekly menu
– write down every raw vegan food item that the family liked and put it on a list under breakfast, lunch, dinner, snacks and dessert — so you don’t have to think next time you go food shopping or plan for next week’s meals 

– if plans fail today, there’s always tomorrow!

9. INVEST IN GOOD APPLIANCES and READ LOTS OF BOOKS when you have the chance
– juicer, like Champion
– high speed blender, like Vita-mix
– dehydrator, like Excalibur (one that you can control the temperature)
raw vegan recipes books, etc 

10.  LEAD BY EXAMPLE

– those little eyes are always watching!  Something is going to rub off sooner or later.

Need support? Join The Raw Mom Cooked Dad Program!

I Scream, You Scream, We All Scream for ICE CREAM!

13 Jun

Use the Vanilla Ice Milk Recipe below as a base for other flavors such as chocolate and strawberries!


I know our whole family thinks I’m pretty alternative where food is concerned but I do think they understand my concerns and reasons.  But sometimes, it still is a little difficult without more support.  Just recently, after dinner, the extended family decided to go for ice cream.  The preschoolers were excited.  The crying and whining suddenly stopped when they heard ‘ice cream’ and they cheerily walked themselves to the ice cream parlor a block away.  

In the ice cream parlor, our Uncle chided me from across the shop: “You may make delicious vegetables, but they [the ice cream parlor] make better ice cream!  Nothing is more American than ice cream!”  I didn’t know how to respond.  I was thinking: WOW.  This is exactly why people have health problems.  We dare not give a child a pack of cigarettes to smoke – but we think that treating a child to an over-sized ice cream on a cone filled with toxins (high fructose corn syrup, preservatives, artificial coloring, genetically modified ingredients, I could go on) is grand.  But what came sheepishly out of my mouth instead was: “Well, I guess I have to make an even better RAW ice cream.”


As the mother of my son, I knew my son could possibly have sensitivities to the ice cream.  As his mother, I knew I wouldn’t sleep well that night because my son would probably not be feeling well.  He would probably feel sick for a few days, if not more.  Do I want my son to have the ice cream everyone else in our party was having?  NO!  I did want to say NO.  But I didn’t.    Would our son want the ice cream?  Probably YES. Would he want it even if we told him he would probably feel sick for the next few days.  YES.  So, I let it be and our son eagerly ordered a vanilla ice cream on a cone and BOY! did he look like a poster boy for an ice cream commercial.  

Our son digging into his Ice Cream Parlor Vanilla Ice Cream
Before we left the shop, our Uncle said, “I know these kids are going to have a good night’s sleep!”  That night, our son woke up 4 times with a cold and runny nose.  The day after, his eyes were watery and he felt sick for most of the day.
“Mama,” he said, “we won’t have that ice cream again.  It makes me feel bad.”
“Yes it does.  I’ll make you some raw ice cream. OK?”
“It won’t make me feel bad?”
“No sweetheart.”
A week later he was still gunky.  

Despite the cold, cough and fever, it was a good thing to let our son make his own choice – because he has learned something.  Instead of us, the parents, dictating constantly, our son was allowed more control over his choices.  This freedom to choose comes with more responsibility for the consequences that result.  And with this comes more knowledge and understanding about his own future choices.


Needless to say, I was motivated to create some yummy and nutritious raw ice cream as soon as we returned home from holiday.  Our son is allergic to cashews and most raw ice creams are cashew based. I first experimented with frozen bananas.  Our son likes them, but the ‘ice cream’ just tasted like banana to me and my husband.  So, I moved on to an almond cream base, sans dates because dates do have a certain taste.  I really just wanted a  solid Vanilla Ice Cream.  This recipe is ultra simple for any Mama without much time on her hands and it tastes wonderful.  It is a hit at our house.  My husband really likes it  and he’s hard to please.  When our son tasted this raw vanilla ice cream for the first time, he said: “Mama! This tastes better than the ice cream from the shop!  Thank you for making it for me…  I love you!”  

I don’t have to tell you that I think I have the best job in the world!!!

Raw Vanilla Ice Milk

Vanilla Ice Milk
The consistency of this ice cream is somewhere between a sorbet and ice cream, which is why I call it Ice Milk. The flavor is light and subtle.


Puree all together in a high speed blender:
2 cups raw organic almonds, soaked overnight, drained and rinsed
1 vanilla bean, ground in a coffee grinder
2 1/2 cups water
3/4 cups raw organic agave syrup (this product is new to me, produced at temperatures lower than 118F)
Place in a nut bag and squeeze out all the liquid.  Mix with other flavors if desired (1 pint of strawberries or tablespoons of carob to taste, etc).  Pour it in an ice cream maker.  Chill and churn for about 1 hour.

A 3 year old's take on RAW

2 Jun
 Our son digging into Zucchini Chips today.
Same recipe as my Spinach Chips without the oil.  I prefer the spinach version, but he seems to prefer this.

It was fun to hear a 10 year old talk about eating RAW foods.  I wondered what my 3 year old would say.  Click here to listen!

Mama: How old are you?
Son: 3 1/2.
Mama: And do you like eating raw food?
Son: I like salad.
Mama (I must be dreaming!): How about fruit smoothies?
Son: Yes!  Of course I do… lots of times.
Mama: How about green smoothies? Do you like green smoothies sometimes?
Son: Yes…sometimes, just in all places.
Mama: What’s your favourite breakfast?
Son: You know! You guess it!
Mama: You like fruit?
Son: Yes.
Mama: You liked the raw oatmeal you had this morning?
Son: No I don’t!
Mama:  You don’t?  How about when you have salads with sprouts?
Son: Yeah!  I like lots and lots of salads in different places we go.
Mama: How about when I make you raw chips?  Do you like those?
Son: Some of those are pretty.
Mama: What other raw do you like?
Son: Kind of…
Mama: Do you like raw cookies I make for you?
Son: No!  I just like salad and potatoes.  (We hardly have potatoes, so I think he means sweet potatoes.)
Mama: OK. Thank you so much for talking to me today.
Son: I’ll now talk on a different line.  Thank You!

The Importance of Sprouts

1 Jun
Sprouted Quinoa Salad with Tomatoes, Scallions, Broccoli Stems 
and Lemon Vinaigrette (1 tsp sea salt, 1 tbspn lemon juice, 4 tbspn extra virgin olive oil)
 Our son ASKED if he could eat some… something about the colour and size perhaps attracted him? 
In any case, he ate a whole cup and more.
Someone asked me the other day which vegan food had the most protein.  I answered quickly: sprouts.  Sprouts that are 1/4 inches in length are especially chock full of vitamins, minerals, enzymes, amino acids and bioelectrical energy, and I try to incorporate more sprouts in our diet.  It seems breakfast is when it is easiest for us to eat sprouted grains, but salads for lunch and dinner are working too (as above).  I have been re-reading Living Foods for Optimum Health by Dr. Brian Clement, in particular the chapter on Sprouts.  Here are some excerpts:
  • “Researchers at Purdue University found that bean sprouts contain extraordinarily high levels of good-quality protein. Mung bean sprouts, for example, contain more than 25% of their calories as protein, which is a higher proportion than in T-bone steak.  And soybean sprouts have an even greater percentage.  Because of their high levels of amino acids (the building blocks of protein), vitamins, and minerals, sprouts are considered to be one of the most perfect foods known to man.
  • Dr. Burkholder of Yale University showed that when oats are sprouted, the vitamin B2 (riboflavin) content increases by 1,300%, vitamin B6 (pyridoxine) by 500%, and folic acid by 600%.
  • Research in the late 1970s at the University of Puget Sound found that six cups of sprouted lentils contain the full recommended daily allowance of protein (about 60g) in a fully digestible form.  Scientists concluded that lentil sprouts could provide a significant portion of daily protein needs in a safe and inexpensive form.
Pound for pound, lentils and other bean sprouts contain as much protein as red meat, yet are totally digestible and have none of the fat, cholesterol, hormones, or antibiotics found in most present-day meats.”

Needless to say, I think I will try to incorporate sprouts more in our daily diets.  

Resources:
Basics of Sprouting
Raw Vietnamese Spring Rolls – I would use all mung bean sprouts instead of using kelp noodles

Inspire Kids To Make Their Own Smoothie!!!

28 May

Here’s the video from The Raw Family!

Why I Am All For Changing The Way We Eat

25 May
I love good documentaries, especially the ones about food.  It saves me time and energy on explaining or negotiating with people who just want to eat what they’re used to eating.  My husband and I watched Blue Vinyl a few weeks ago and just recently The Cove, which both gave us both some food for thought.  The best part of it all is I don’t have to be the nag in the house about eating well anymore.  My husband understands that it is best to eat more raw fruits and vegetables, more organic, fruits then vegetables before the main meal…  And because my husband supports me in our efforts to lead a healthy lifestyle, our son is learning it naturally and easily. But everyday is a learning process.  The more effort we put into our health and eating habits, the more they will change for the better. 
I hope more people watch Blue Vinyl and The Cove.  Blue Vinyl discusses why our meats, fish and dairy contain dioxins which is a great cancer risk for EVERYONE in the world.  The Cove discusses the issue of killing dolphins, selling the meat as fish, as well as the increasing mercury content in fish EVERYWHERE in the world.  Traditionalists want to eat the foods they are used to, the foods that are comforting, the foods that they grew up with.  Unfortunately, the world is changing.  The hot dog of today is not the same hot dog it was 50 years ago.   In watching The Cove, you’ll understand why the fish we are eating today is not the same fish our parents were eating.  Processed food is full of refined foods our bodies cannot recognise.  Doctors bombard our bodies with toxic filled vaccines that include animal DNA, MSG, aborted fetal tissue, formaldehyde, etc.  Organic food is also affected.  And as our NAET doctor always says, “The air we breathe in one day has more toxins than our grandparents would have breathed in their lifetime.”  It is time to CHANGE the way we eat and USE FOOD AS OUR MEDICINE because fresh organic fruits and vegetables have the phytonutrients we need to combat toxicity in our bodies or become victims of disease. 

Crispy Breakfast Cereal

22 May
 
Before I married my husband, I think he could have survived eating boxed cereal for breakfast, lunch and dinner.  Even now, I think he misses it – albeit secretly.  My son is more vocal and he does ask for Wheetabix sometimes and I cringe.  I cringe because I used to buy it.  I cringe because I cannot believe I once thought that  Wheetabix was a healthy choice.  I cringe because my son and husband loved it so much. I cringe because I feel I am taking something away from them that they like and enjoy.  But when I cringe, I am  also determined to create something healthier  and something they will enjoy – so the boxed cereal is not missed.  We have eaten full raw breakfasts – but they wanted more variety: we couldn’t have raw green smoothies, raw pudding, raw oatmeal and raw yoghurt everyday.  So, I’ve come up with a master raw crispy breakfast cereal recipe using fresh whole organic grains.  Fresh organic whole grains provide vitamins and minerals, unlike the refined, GMO ridden and over-processed grains and cereals which cause toxins in the body. 
Place in a food processor until mixed well:
3 1/2 cups of soaked grains (3 hours for buckwheat, overnight for oat groats, overnight for wheat berries,  overnight for barley groats, 3 hours for quinoa and sprouted if desired…)
2 pieces fruit like apple, optional
3/4 cup honey or other syrup or 1 1/2 cup dates or other dried fruit (common sense required here – we want a porridge like batter, e.g. for the quinoa use the dried fruits, for buckwheat use the syrup)
2 tsp sea salt
1 vanilla bean, scraped
1 tsp ground cinnamon
add enough water to make a pourable consistency
Place on a texflex sheet and spread well.  Dehydrate at 105F until crispy.  Store in fridge for several weeks.  Serve with dried fruit or banana and nut milk.

How Living Foods Can Prevent and Treat Cancer

17 May

Of course there is the book I wrote with my yoga teacher: Yoga for Cancer.  But here is a recent interview with Dr. Brian Clement of the Hippocrates Institute.  He suggests fresh wheatgrass juice, greens, sprouts, minimizing fruits and sugars, a vegan diet, minimizing electromagnetic frequencies and heavy metals, exercising, going outside for sun and clean air and reading The China Study and Living Foods for Optimal Health.

Resources:
Government Panel: Americans bombarded with Cancer Causes
Environmental Cancer Risk ‘Grossly Underestimated’
Reducing Environmental Cancer Risk – The Report

Coconut Gazpacho

13 May

We always hear about Tomato Gazpacho.  What about Ajo Blanco?   The Andalusian Ajo Blanco is a white gazpacho that is traditionally prepared with bread, almonds, garlic, water, olive oil, salt and vinegar.  In my raw Coconut Gazpacho recipe, I substitute the bread with ground flax seeds and the water with raw coconut milk.  Aside from being the highest plant source of omega-3 fatty acids, flax seeds are an excellent laxative and anti-carcinogen.  They remove toxins from the blood and intestines.  Coconut is a cooling diuretic.  It soothes and protects internal membranes and the skin.  It is also anti-viral, anti-bacterial and anti-fungal.  The benefits are numerous.  This soup is more filling than its Tomato counterpart, but just as refreshing.  This was a success at our house!  We all enjoyed it very much.  We hope you do too!
Puree in a high powered blender:
2 cups raw coconut milk (puree together flesh and juice of raw fresh Thai coconut) 
1/2 cup freshly ground flax seeds
1/4 cup extra virgin olive oil
1/4 cup raw almond butter
3 tbspn raw apple cider vinegar
1 tbspn raw honey
2 tsp sea salt
1 clove garlic (if you like it less pungent, use only 1/2 a clove)
Place soups in bowls and garnish with:
slices of fresh raw Thai coconut meat
slices of red grapes
raw honey

Note: I learned the other day from The Raw Gourmet that it is most beneficial to consume less than 4 tbspn of flax seeds a day, more would be toxic.  Flax seed oils, on the other hand, are not toxic over 4 tbspns.

Apple Salad Dressing

10 May
I think my boys are getting tired of anything green that is pureed: smoothies, breakfast puddings… So my new way to entice them to eat raw vegetables is through salads.  This is a particularly kid-friendly dressing for  those who prefer their salads sweet.
Blend together:
3/4 cup extra virgin olive oil
3/4 cup raw apple cider vinegar
1/2 cup honey
1/2 an apple, peeled – and water, so together they make 3/4 cup
1 1/2 tsp sea salt
1/4 tsp celery seed
Mix with any salad ingredients your children enjoy.  We have used the dressing with lots of lettuce, carrot, apple, beets, raisins, sunflower seeds…

Banana Date Cookies or Raw Banana Muffins

6 May

I saw a recipe like this for a flour free cookie in a city brochure and thought to myself – wow, people are really trying to be healthy.  I wanted to see if it tasted good.  My son and husband don’t really like it a whole lot – but I brought it to a meeting where there were some kids and they ate it all up (and asked for seconds)!  I love it raw, a little cold from the fridge and eaten with Artisana’s Cacao Bliss.

3 large bananas
1 cup dates, chopped
2 cups oats (buy raw oat flakes, or if you can’t get them, rolled oats will do)
1/3 cup coconut oil (place it in warm water for a little while)
1 tsp vanilla extract
1/2 tsp salt

Place all in food processor.  Scoop onto greased cookie sheets and bake at 350F for 20 minutes or scoop on to Texflex sheets and dehydrate at 105F till you get the consistency you like.

Raw Vietnamese Spring Rolls

4 May
 

Raw Vietnamese Spring Rolls

Ooh, this looks yummy!
I really do love Asian food for kids because vegetables are so easily hidden in something enticing, like in sushi or this Raw Vietnamese Spring Roll, which is filled with mung bean sprouts, lettuce and mint leaves.  Not only that, but the rice paper has been substituted by dehydrated coconut milk.  The mix of  the sweetness in the coconut and the slightly spicy sauce makes for a really refreshing appetizer on a hot day.
The Coconut Paper: I discovered the idea of using coconut as the wrap from The Farm.
Puree together the fresh juice and the fresh meat until you get coconut milk.  Pour these in rounds on a Texflex sheet and dehyrdate at 105F till dry, about 6-8 hours.  Carefully lift the coconut paper and set aside.
The Filling:
lettuce
kelp noodles, rinsed and soaked for 1 hour to soften, optional (I have heard this isn’t really raw – but I’m not sure, you can just use more mung beans if you don’t have any kelp noodles)
mung beans sprouts
fresh mint leaves
Place coconut paper down, followed by lettuce.  Add the rest of the filling on top. Wrap. Serve with the sauce and garnish with mint sprig.
The Sauce:
Blend together in a food processor:
2 pieces chili, like jalapeno, seeded (optional if your kids don’t like them)
2 cloves garlic
1/4 cup honey
1/2 cup water
1/4 cup lime juice
1/4 cup sweet miso paste
1 tbspn carrot

Resources:
Mung Bean Sprouts are very cleansing but also nutritious and therefore great for detoxification.

Key Lime Pie

4 May
Avocados were on sale so I bought 10.  I was debating what to do with them when my husband asked for my old Avocado Cheesecake Recipe.  I decided to make a raw cake instead.  I looked at my I Am Grateful book and found a Key Lime Pie recipe – but it required lecithin, agave syrup and cashews.  We didn’t have lecithin, we don’t use agave syrup – and our son has an adverse reaction to cashews.  So I just adapted the recipe and it turned out just fine.  It is really silky and light – not like the heaviness of cream cheese.  It is also much much better the day after you make it!  
Note: My husband liked it, but my son only liked the ‘green’ part.  I love it when my kid asks for food that is ‘green’.  I also love that this Key Lime Pie contains Avocados and Coconut
The Crust
In the food processor, process until it resembles crumbs:
1 1/4 cup macadamia nuts
1 1/4 cup pecans
1/4 cup dates (seed and soak them if yours are hard)
1/4 of vanilla bean, scraped
1/8 tsp salt
Press onto a greased (use coconut oil) 9″ pie pan.
The Filling
Place all in a Vita-mix or other blender and puree well:
3/4 cup lime juice
8 oz avocado
1/2 cup + 1 tbspn honey
1/4 cup + 2 tbspn coconut milk (puree fresh coconut juice and fresh coconut meat together)
1/2 of vanilla bean, scraped
1/8 tsp salt
1/2 cup + 1 tbspn coconut oil
Pour into prepared pie crust and refrigerate.
The Top
Puree in a Vita-Mix or other blender well:
1/2 cup coconut oil
1 cup coconut milk
1/4 cup honey
1 tsp lemon juice
1/4 of vanilla bean, scraped
pinch of salt
When filling is set, top with this mixture and place in refrigerator.  Top with lime, if you desire.  Allow flavours to come together at least overnight.

Fresh Cantaloupe Smoothie

4 May
When I was growing up, one of my favourite drinks was cantaloupe melon milk.  I just loved it!  Melon milk was delicious.  But these days, we really love just plain pureed cantaloupe.  No added water or milk – just cut up the cantaloupe and puree in the blender.  Enjoy!
Resources:  
Besides an abundance of vitamin A and C, did you know cantaloupe has a lot more vitamin Bs than other fruits?  And they are best eaten alone or before other foods so that the body can digest them easily and quickly.  If combined with other foods, the body will have difficulty breaking it down, causing toxins in the system.

Almond Butter for Kids

28 Apr

After tasting some raw almond butter on bread, I overheard a little 2 year old say, “Mama!  I don’t like this!”  My own son says in dismay (when I try to substitute raw almond butter for peanut butter): “I don’t think this is peanut butter!” No fooling them!  Kids who have tasted PBJs know their PBJs and know when peanut butter isn’t used. So, how about trying something else?
For a snack, I have been very successful at serving these Apple Sandwiches.  Nothing to it:
Simply slice apples thinly. Spread a thin layer of raw organic almond butter between two apple slices to make a sandwich. 

Why Food Matters

28 Apr

We are what we eat.  
Take a look at the trailer for this documentary called Food Matters.
And if you are interested in Cancer, take a look at Healing Cancer From Inside Out.

Simply Raw: Reversing Diabetes in 30 Days

28 Apr

Simply Raw: Reversing Diabetes in 30 Days is a new independent film that documents 6 diabetics making striking medical, physical and emotional transformations by changing their diet into a raw food diet for 30 days.  Who’s in the film?  Tony Robbins, Woody Harrelson, Morgan Spurlock, Victoria Buotenko, Gabriel Cousens, among others.

What kind of animal milk should my family be drinking?

27 Apr
After our transition into more raw breakfast foods, I discovered my son and my husband’s love for raw homemade yoghurt.  Today, our NAET doctor brought up Mercola‘s new article on raw milk.  I immediately looked for my newsletter in my inbox as soon as we were home.  
So what is the reportedly best animal milk to drink?  The quick answer: raw, unpasteurized, un-homogenized, organic milk from goat or sheep or from Jersey, Guernsey, Asian and/or African cows.  These animals do not have a mutated amino acid which causes not only more productive phlegm in the body but also potentially: Type 1 diabetes, Neurological impairment, impaired immune function, Autoimmune disease and Heart disease.

Other articles on raw milk:
Mercola – interview with Mark McAfee founder of Organic Pastures

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 Spinach Chips

24 Apr
A Spinach Chip

We went grocery shopping the other day and my husband bought 2 big bags of Sun Chips. UGH! Yes, the one in the really loud compostable bag. I couldn’t believe it and moreover, one whole bag was finished the day after we brought them home. Here I am a die-hard raw foodie and my husband’s choice of food was junk. But, I figured 2 things:
1. the bad – I wasn’t providing my husband’s taste buds with something he wanted
2. the good – I was motivated to find something healthy that he actually likes to eat.
I have made kale chips before – but it took forever just to clean them, dry them, dress them and then place them orderly in my dehydrator. I don’t have much time. I have a preschooler at home who just wants to play with me – and I really want to play with him. So, the easier, the faster, the less time I spend in the kitchen, the funner for my family life. I looked in my fridge yesterday and I saw a huge salad box of clean, washed spinach. Hmmm… I grew up eating an appetizer of fried spinach leaves that were delicious. Could I make a raw version?

Here it is. And I am happy to say, my husband ate them all! Thank goodness it wasn’t Sun Chips tonight!

Mix together:
8 oz organic spinach
3 tbspn ground golden flax seeds (use a coffee grinder to grind whole seeds)
3/4 tsp sea salt

extra virgin olive oil, just enough to coat the spinach leaves enough for the flax seeds and salt to stick

Place on mesh screens and dehydrate at 110F until crispy, about a day.

Fennel and Orange Salad

22 Apr

I just bought the book Clean Food: A Seasonal Guide to Eating Close to the Source with more than 200 recipes for a healthy and sustainable you.  With a title like that, of course it jumped out at me.  Alice Waters’ recommendation was: “Clean Food is a must-have for any advocate of good, clean, and fair.”  Mario Batali says: “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years. 
Well, I just had to have it. 
The book is divided into seasons and the recipes are easy and created with nutrition in mind.  The author uses more tofu and canola oil than I would like, but these are easy to substitute.  Recipes do not use dairy, eggs and wheat.  Cream is also created from cashews, which is very much a raw foods method.  The 2 Spring recipes I have so far tried are the Carrot Raisin Salad and the Fennel and Orange Salad.  I tweaked both recipes and the latter was a success with our son.  This salad is full of vitamin C.
Mix together in a bowl:
4 navel oranges, segment, reserving any juices from segmenting and from the cut skins
1/2 small red onion, very thinly sliced, cover with boiling water for 30 seconds, drain well
1 fennel bulb, cored and sliced thinly
a bunch fresh mint leaves, chopped
Mix together in another bowl:
1 tsp ground coriander
all the reserved orange juice
2 tbsp red wine vinegar
1/2 tsp sea salt or more for taste
3 tbspn extra virgin olive oil
Mix the dressing into the vegetables.

Coconut Snowballs

21 Apr

I really enjoy Sarma Melngailis’ book Living Raw Food.  I love her outlook on food.  She is not strict raw herself and neither are her chefs in her restaurant – yet her mission is to introduce people to raw food and hope that they enjoy it.  I was lucky enough to eat at Pure Foods and Wine for my last birthday and delighted in her raw Peppermint-Cacao Ice Cream (the recipe is in her book).  It was the most delicious chocolate mint ice cream I have ever eaten – raw or otherwise.  For the next month after that, I enjoyed my own quick version at home: cashew butter, coconut oil, raw chocolate, honey, mint leaves, sea salt and a little water.  Yum. 

I recently tried her Coconut Snowballs.  They taste like a mix of marzipan and/or condensed milk – and therefore, a hit with kids as well.  I love raw sweets because they are nutritious and satisfy your sweet tooth at the same time.  I have adapted the recipe as we prefer to use honey instead of agave syrup, because honey in its raw form is high in enzymes, contains minerals and helps our immune system.  Agave syrup, like maple syrup, is a cooked sweetener, which despite its preparation is consumed by a lot of raw foodies.  Raw local honey is a better option, in my opinion.

Process until finely ground in food processor:
2 cups Brazil nuts, soaked overnight and drained
Add and process until you have a thick sticky dough:
2 cups shredded coconut
1 cup local raw honey
1/4 cup raw coconut oil
2 tsp vanilla extract (without alcohol)
1/4 tsp sea salt
Form into balls and dip and roll in more shredded coconut.  We have stored these in the freezer and we simply take it out as we wish.

Peanut Butter Anyone?

14 Apr

“Let’s go have lunch.   We’re having Peanut Butter Jelly sandwiches today!” I tell my son who is dilly dallying in the public toilet.  My son smiles and eagerly makes his way to the exit.  His friend overhears us and says exuberantly “We are having Peanut Butter and Jelly Sandwiches too!!!!”  He also hurries to head out for his lunch.  Yes, kids love their all American PBJ!  All the children in our playgroup have PBJs for lunch when we meet twice a week.  But with allergies to peanuts increasing and schools banning anything with peanuts and other tree nuts, I want to know if peanut butter is healthy for those who can eat them.  Am I offering my son a healthy lunch twice a week?

Mainstream Perspective
The Good: 
– high in monounsaturated fat
– high in polyphenols and antioxidants
– high in Vitamins A, C, E
– helps prevent cholesterol, Type 2 diabetes, lose weight

– more from World’s Healthiest Foods: Peanuts 

Ayurveda Perspective

In Ayurveda, organic peanuts in their shells are considered a nutritious food especially for Vata types (characteristics of Vata children: thin, dry skin, gassy, difficulty gaining weight).  It is particularly helpful to eat them when one is weak, when getting better from an illness, for cleaning out the red blood cells, for skin diseases, for diabetes and during lactation.  It must be avoided however if there is any allergy, congestion, autoimmune disorder, yeast infection and cancer.  Peanut butter is considered too heavy and oily for Kapha types (characteristics of Kapha children: thick lustrous hair, fair/pale complexion, oily skin, gains weight easily, slower in movement than other kids). Is my child Vata, Pitta or Kapha type?
Natural Health/Alternative Perspective

The Bad: from Mercola
– one of the most pesticide laden foods
– heavy in omega 6, which distorts the proper omega 3:6 ratio
– often contaminated with carcinogen aflatoxin

What to do? also from Mercola
– buy organic (pesticide free)
– throw top oil out and stir in olive oil or macadamia nut oil instead (so you don’t distort your child’s omega ratio)
– buy Arrowhead Mills Organic Peanut Butter.  (They are produced with Valencia peanuts in New Mexico, where there is apparently no mold due to their dry weather conditions.)

Raw Perspective
– buy raw, organic peanuts – these can be sprouted or blended to make butter, but I hear it does not taste so good
– eat raw nut and seed butters instead, there are so many like Raw Almond Butter, Tahini, Pecan, Coconut, Macadamia, Pumpkin and Cashew.  Raw Almond Butter tastes most like peanut butter.  Sometimes, for children who don’t particularly like the taste, they will eat it if there is some coconut and honey with it.

Raw Chocolate Fudge: one of our son’s favourite snacks

Mix together:
1 tbsp raw almond butter
1 tbsp raw coconut oil
1 tbsp local organic honey
1 tbsp of raw cacao powder or carob powder

Serve with banana or other fruit.

Raw Green Powder in Fruit Smoothies

11 Apr
Sometimes we need a break from our raw Green Smoothies.  So the next best thing for us is a Fruit Smoothie with some green powder.  The flavor is not overpowering and the color of the smoothie does not change – so our son and my husband easily consume these fruit smoothies when they are tired of seeing pure green drinks in their glasses. We use 2 types of powders.  One is Products for Life Multivitamin Formulas Perfect Food™ Raw.  It is raw green powder from greens, sprouts, vegetables, with chlorophyll, trace minerals, antioxidants, enzymes and probiotics.  The other is Barley Max, which is high in enzymes, essential amino acids, protein, vitamins A and E, folate, zinc, manganese and potassium. Note: we used to use another brand but it contained maltodextrin, which none of us agreed with.  So check your labels!

One of our favourite fruit smoothies is the old favourite Straw-Anna. Ours is raw of course. 

Puree in a Vita-Mix:
10 oz frozen organic strawberries
2 fresh organic bananas, peeled
1 – 1 1/2 cups water (depending on how thin/thick you want it)
1 – 2 tablespoons raw organic coconut butter/oil, like Artisana or Wilderness Family Naturals
1 tablespoons raw local honey
1 – 2 servings of any green powder

My husband and son love Acai drinks – but these are really ‘dead’.  When they crave their purple juice, I  try to make Cherry Smoothies and add some green powder instead.

Blend together:
2 cups organic frozen cherries
1 cup water
1 serving raw green powder