So you’ve been making green smoothies faithfully now for months…and you’re wanting to spice things up a bit, right? Ok. The list below contains some little goodies that you can add to your smoothies for a little extra boost. HOWEVER, I want to make it very clear that these are optional. They are not necessary for optimal health…I believe that they can make a difference…but whole fresh fruits and veggies are still BEST! Personally, I don’t use them on an every day basis…maybe 3-4 times a week.

Powdered green superfoods in general are a bit on the expensive side, and in my opinion are a little overemphasized in the raw movement. The best thing to do is just try them and decide for yourself if they are beneficial. Add them consistently for a week and then determine if you have more energy. There are many boosts that you can add that aren’t as expensive…flax, chia seeds, hemp seeds, etc. Lots of options!

Vitamineral Green:
This is what I am currently using the most. It has tons of different things in it…including probiotics. I can taste it in the smoothie, but it doesn’t have an overpowering taste. You can also take it straight in water…but I’ve never tried it. There is another supplement called Pure Synergy that I hear a lot about…it has similar properties but I haven’t tried it either.

Ingredients: 100% Organic/Wildcrafted
Land Vegetables:
Whole Leaf Barley Grass , Whole Leaf Wheat Grass , Nettle Leaf , Shavegrass (Horsetail) , Alfalfa Leaf Juice , Dandelion Leaf Juice , Kamut® Grass Juice , Barley Grass Juice , Oat Grass Juice , Burdock Root , Broccoli Juice , Kale Juice , Spinach Juice , Parsley Juice , Carob Pod , Ginger Root , Nopal Cactus , Amla Berry

Algaes:
Spirulina , Broken Cell Wall Chlorella

Wildcrafted Aquatic Vegetables:
Icelandic Kelp , Nova Scotia Dulse

Enzymes:
Optimum absorption of Amylase, Lipase, Protease, Cellulase, Bromelain and Papain (rawguru.com)

Spirulina:
When people are going on and on about protein content in my diet…I like to tell them about GREENS! And spirulina falls into that category. It’s a complete protein. I have a big jar of Spirulina…same brand at the Vitamineral Green. The Vit. Green also has spirulina in it…so I haven’t been using the straight powder as much.

“Spirulina is an exceptional food and an incredible source of concentrated, non-toxic, absorbable nutrients. It is a highly beneficial substitute for protein powders. The protein in Spirulina contains all 8 essential amino acids, making it a complete protein. Spirulina (a blue-green algae), also contains vitamins A, B-1, B-2, B-6, B-12, E, and K. In addition, Spirulina also provides minerals, trace minerals, cell salts, phytonutrients and enzymes, as well as an abundance of chlorophyll & other beneficial pigments. ” (rawguru.com)

Hemp Seeds:
Hemp seeds are super versatile and I use them in everything! I add them to smoothies and salads. I sprinkle them inside of wraps and also on top of Bella’s oatmeal.

These are the Earth’s most nutritious seeds. This shelled hemp seed is 33% protein, rich in vitamin E and iron, as well as Omega-3, 6, 9 and GLA. hemp nut offers complete, whole food nutrition. Canadian Farmers grow hemp without pesticides or herbicides making this a safer product for you and the Earth. Hemp is a weed, grows anywhere easier and has no natural pests. Growing hemp (a nonpsychoactive crop) restores our soils and conserves forests, contributing to a healthy sustainable world. Start a hemp food tradition, save your health and the health of the planet. This hemp nut is raw, vegan and delicious. Sprinkle this raw Hemp Seed Nut generously on salads, cereals and soups - or eat by the spoonful as a delicious snack by itself. Hemp seed nut goes great in smoothies. (rawguru.com)

Maca:
Maca is known to be an energy, fertility, and libido enhancer. Take with caution! ha ha. It does have a bit of an aftertaste…I think it’s best in chocolate smoothies, but I’m able to get it down in a green one as well.

Chia Seeds:
I haven’t used these much, but I did pick up a small bag a few cities back to start adding them to our smoothies. They can be sprinkled on anything, much like hemp seeds…although most sources say to soak them before eating (they do not need to be ground).

Chia seeds provide the essential omega 3 & 6 oils. Chia seeds are 30% oil, of which 30% is omega 3 and 40% is omega 6, and have a long shelf life. They also have approximately two times the protein concentration and up to ten times the oil concentration of other grains, and are digestible without grinding. Other seeds with harder shells, such as flax seeds, require grinding to make them digestible and have a very short shelf life in the ground form.

Chia seeds are small and have the unique feature of a shell that turns gelatinous (mucilaginous) when it gets wet. This gel is thought to create a barrier in the stomach between the carbohydrates and digestive enzymes - slowing the breakdown of carbos into sugar and prolonging endurance. The seed can absorb more than 10 times its weight in water which can prolong hydration and retain electrolytes in body fluids. The name, chia, is Maya for strength or strengthening. (rawguru.com)

Flax Seeds:
To obtain the most nutrition from flax seeds, they must be ground. I use these in smoothies and salads. They have a really nice flavor and texture…I love it! There are just too many benefits to list here, so go and read them here!

So that’s my list…there are many, many more supplemental foods out there, but these are the big ones for us. What is your favorite boost?

While we were in beautiful San Diego in May, we enjoyed some delicious raw food at “Cilantro Live!”. They have three locations in the San Diego area…and the closest one to us was the Hillcrest location. Situated within a cute little neighborhood in the heart of the city, Clilantro has a very open and relaxed feel. The entire front of the restaurant is open to the sidewalk, and the wall of green plants make it feel so fresh and fun.

My parents were in San Diego with us as well, and luckily they are very adventurous with food and have already been to the Ecopolitan with me in Minneapolis. They were excited to check it out. My mom’s very favorite food is cilantro, so that was a good sign.

We tried a good variety of things from their menu:

• Cilantro Live Soup: “warm avocado and cilantro broth topped with diced tomatoes”
• Cheeseburger: “our home made burger patty made of sun-dried tomatoes, flax seeds, bell peppers, garlic, & mushrooms served on an almond pulp & buckwheat bun. with freshly-made cashew cheese, ketchup, mustard, mayo, lettuce, tomato, & onions.”
• Entree Sampler: “two nori rolls (”daikon, bell peppers, cucumbers, avocado, wild rice, & a pine nut pate. served with a japanese dipping sauce”), one spring roll (”broccoli sprouts, red & yellow peppers, cilantro, mint, cabbage, avocado, & jicama wrapped in find sun-dried rice paper. served with a hoisen dipping sauce”), one buenos vida wrap (”cilantro pate, wild rice, & house nut cheese, topped with salsa fresca”), two rawviolis (”thinly sliced roma tomatoes stuffed with pine nut-basil cheese & pesto sauce”) & two mini pizzas (”sun-dried tomato sauce on a crisp multi-seed crust, topped with onions, olives, & house nut cheese”) … served with a house salad.
• Walnut Fig Wrap: “walnut & fig pate topped with tri-colored onions, tomato, & olives”
• Pizazza Wrap: “sun-dried tomato pate, tri-colored onions, red bell peppers, olives, & house nut cheese”
• Rawberry Shortcake: “with a scoop of vanilla cashew ice cream & coconut flakes”
• Carrot Cake
• Banana Split
• Cacao Mousse
• Several scoops of vanilla cashew ice cream with strawberries on top for Bella

Yes, we enjoyed it ALL. My favorite was definitely the “rawviolis”…so rich and delicious. And of course, the desserts were amazing In fact, we went back the next day just for more desserts! Yum! yum. I also really enjoyed the little pots of wheatgrass on each table. It made me feel ALIVE just looking at them! The next time you get to San Diego…make it a point to dine at Cilantro!

Click here to view the photo album from our visit.

We’ve been busy, busy, busy around here…but here are some of the things we are really enjoying this summer:

• Watermelon! I could eat this all day…every day. I get giddy at the thought of cutting one up and sitting in the sun with a book in hand. Ahhhhhh….bliss.
• Kale avocado salad…same thing. Total addiction. I’ve been eating this nearly every day for a long time. I’ve tweaked it a bit from my original posting…you can find the updated version here. I am loving the addition of raisins and pine nuts. Oooooh! And the nori! Snipping up some sheets of untoasted nori into your salads give it a delicious sushi flavor.
• Tropical green smoothies. We’ve been stuck on one concoction around here: 1 frozen banana, 1 whole orange, frozen mango/papaya, FRESH pineapple, spinach, a tad bit of stevia, and enough water to blend smooth. Delicious!

We made this for the fist time with our friends in Cambria, CA…and we all LOVED it! This would be a great dish to take to a potluck…it doesn’t scream “RAW” But it is amazingly tasty and addictive. I kept going back for more. There is just something about the mixture of sweet and sour that I love.

Sweet ‘n Sour Cole Slaw
Living on Live Foods by Alissa Cohen
Serves 2-3

1 medium cabbage, shredded (I used green and red to make it pretty)
2 large carrots, shredded
1/3 cup dried apricots, finely chopped
1/3 cup olive oil (I always try to cut the oil by half if your tastes will allow)
1 T honey
3 T apple cider vinegar
1/2 t sea salt
Pinch of allspice
1/2 cup raisins

Place the cabbage, carrots, and apricots in a large bowl.

In a small bowl, mix the rest of the ingredients except the raisins and pour over the cabbage mixture. Cover and let sit for 1 hour. This is an important step…as it will help soften the cabbage a bit. Mix in raisins just before serving.

Avocados make me really, really happy. Some of my best memories are of eating avocado with my friends and family. Good times. But I had never experienced an avocado in all it’s glory…straight from the tree…until we arrived in L.A. While we were there, my friend Carrie-Anne brought me a bag full of these amazingly creamy gems. They are perfect. I have been in avocado bliss ever since :). I am so totally jealous that she has an avocado tree in her yard. And if you have one too…don’t rub it in. Maybe I could plant one on top of the RV. Hmmmm….

I once read that in Hawaii avocados can grow up to 5 lbs. each. OH. MY. It’s worth the plane ticket just for that. Anyone else want to move to Hawaii so we can all live in a fruit-filled utopia?

Besides being useful for craft projects, those little stickers that come on your fruit actually tell you something. Did you know that you can tell if a piece of fruit is organically grown by the numbers on the sticker? If it starts with a “9″…it’s organic. If it starts with a “4″, it’s not. If it starts with an “8″, it’s genetically modified. Now you know. 

Photo credit: kiwehowen (Creative Commons release)

This week in L.A., we had the pleasure of meeting the owner of Euphoria Loves RAWvolution, Matt Amsden. Matt is also the author of RAWvolution. Be sure to check it out next time you’re in Santa Monica! His restaurant also does raw food delivery (“The Box”) and will deliver nationwide. You can see Matt speaking on YouTube here.

We also spent some time in Redondo Beach at Terra Bella, owned by the lovely Melissa Davidson. I’m still dreaming of their Coconut Curry soup. Wow. Check out the close up of Melissa’s tattoo here!

I’ll be writing a full blog on our raw restaurant visits soon (including Cilantro Live! in San Diego)…complete with food photos, of course! Stay tuned!

I love color. I have colorful clothes. A colorful home. Colorful things in my hair. A very colorful daughter. Color just makes me really happy. It’s no wonder I LOVE eating raw foods so much…they just add to the happiness. If you’re wondering how to be really healthy and live for a long time…just try to eat every color of the rainbow, every day. In this particular salad, I had:

• mixed greens
• spinach
• red, yellow, and orange peppers
• grated beets (my new favorite…thanks Em!)
• heirloom grape tomatoes (red, yellow, and green)
• sprout mix (sunflower seed, pea, lentil, alfalfa)
• cucumbers
• red/purple cabbage (oh how I LOVE the crunchiness!)

Yum! Chopping up the ingredients for a huge salad is very meditative for me…and eating it brings great delight. I eat at least one large salad a day, and I look forward to it with anticipation without ever getting tired of it.

Here is some interesting info from Prevention Magazine describing the benefits of each color. This is what they have to say:

The more colorful your diet, the more antioxidants you get. These compounds reduce overall cellular damage and prevent the hardening of the arteries that can lead to heart disease, stroke, even memory loss. “Every hue — green, yellow, orange, red, purple, and even white — signifies a different class of nutrients, each of which offers a unique benefit…”

1. Yellow/Orange
Sweet potatoes, carrots, pumpkin, mango, corn, and melon all contain a variety of carotenoids, which reduce the risk of developing cancer.

2. Green
Vegetables such as spinach and broccoli are high in lutein, which keeps your vision sharp and clear.

3. Blue/Purple
Blueberries and blackberries are chock-full of anthocyanins, which prevent tumors from forming and suppress their growth.

4. Red
Tomatoes and watermelon are loaded with lycopene, which may protect against cancer and heart disease.

5. White
Cauliflower offers the same cancer-fighting benefits as broccoli, its cruciferous cousin, and potatoes are a good source of vitamin C.

Even within this list, I believe that dark leafy GREENS (kale, spinach, collards, etc) are the most important thing to focus on. If you’re not taking in lots of greens each day…start working to make a change. Add one green salad to lunch or supper. Add a green smoothie…just get your greens wherever you can! Eating more greens will stop cravings dead in their tracks…and will actually cause you to want MORE greens. The more greens you eat, the more you want! Check out Green For Life for more information on why your body can’t go without the greens.

*For those of you who love a great bargain…I found my this amazing orange bamboo bowl at a Goodwill near San Diego for $9.00! The tags were still on it…and this exact bowl retails for $40+! Woo hoo! When Matt and I turned the corner into housewares that day, we GASPED out loud and grabbed it as fast as we could. Because…and you’ll never believe this…I’ve really been wanting a big salad bowl, and he was going to buy me the smaller one just like this at Whole Foods for $25 for Mother’s Day. What a sweet blessing. Yay!

Birthdays are very special in our family…soI wanted to make Bella something really delightful for her 4th birthday last month. We talked about her options, and this is what she chose. It was so good…we’ve decided to make it her birthday tradition every year!

Raw Strawberry Pie
The Joy of Vegan Baking
By Colleen Patrick-Goudreau

It is best when served within an hour or two of preparing it, since
it is at its most fresh then, but it holds up just fine in the
fridge.

Preparation Time: 20 minutes
Chilling Time: 1 hour
Servings: 8-12

Crust:
2 cups raw almonds or pecans
3/4 cup pitted dates, preferably Medjool

Filling:
5 cups sliced ripe strawberries
5 pitted dates, soaked 10 minutes in warm water and drained
2 teaspoons fresh lemon juice

Place the nuts in a food processor and grind until they’re a coarse
meal. Add the 3/4 cup of dates (for the crust) and process until
thoroughly combined. Press the mixture into a non-stick or very
lightly oiled pie plate or spring form pan.

Arrange 4 cups of the sliced strawberries on top of the crust and set
aside.

In a food processor or blender, combine the remaining 1 cup of
strawberries with the 5 soaked dates and lemon juice. Puree until
smooth. Pour the sauce mixture over strawberries.

Refrigerate the pie for 1 hour before serving. This will help the pie
set and will be perfect for slicing.

We have made this recipe more times in the last month than any other. It’s delicious…and even those in your life who think they don’t “that raw food stuff” will like it! We eat this either as a salad or in romaine leaves. When you stuff the romaine leaves with these mixtures, it “feels” more like a real taco. It’s all about the texture!

There are a lot of ingredients, but it really doesn’t take that long to mix up. And once it’s made, it keeps well for several days, which makes it great for a quick supper. Enjoy!