Happy Foody Tips
I have all kinds of information floating around in this brain of mine…I thought I should share of few of the random thoughts.
Wanna eat more greens?
Use the food processor to finely chop up some kale and top your salads with it. Or go beyond just “topping” and get crazy with it. Put a whole bunch in. It’s so fine that it’s soft to chew and it adds great taste!
Trying to lose weight?
Exercise BEFORE you eat in the morning. Have a glass of lemon water before your workout and then wait until you feel truly hungry to eat your breakfast.
Feeling sluggish in the morning?
How late did you eat the night before? For best digestion and quicker weight loss, do NOT after 7pm. Or … stop eating when it’s dark. Or … stop eating at LEAST 3 hours before sleeping. This is so often disregarded…but it’s so important! Sleep is your body’s time to heal and repair. If you eat something right before bed, your body is digesting instead of healing and repairing. If it does not have to digest…just think of all the other things it can do! You will wake up feeling better…I guarantee it. If you absolutely cannot hold out…eat something that is easy to digest…watermelon or a piece of fruit. Avoid nuts and cooked foods at all costs.
Tired of the fruit flies?
When you eat a lot of fruit, like we do…you tend to have occasional problems with fruit flies. Here is my “fruit fly killer concoction”:
Fill a cup with water. Add:
- dish soap
- apple cider vinegar
- honey/maple syrup/agave (anything sweet)
They will fly a suicide mission into that sweet yumminess and croak. Good times.
Eating too fast?
You’ve always heard that you should eat SLOWLY. Well…you should. It helps you digest food better because your stomach doesn’t have to work as hard to break it down. Your saliva adds all kinds of good enzymes to digest it before it even gets there. One way to help yourself eat slower is to use chopsticks to eat. If you don’t know how to use them….it will really help you eat slow!
Chia: The New Avocado
I have found something that I love almost as much as avocado: CHIA SEEDS! Yes, those capital letters are me screaming/squeeling because I love it so much. I first bought chia in Atlanta while we were on tour, but didn’t really know what to do with it, so it sat in the RV pantry for the rest of the trip. I recently re-discovered this little gem and NOW I know what to do with it and wanted to tell you too.
Chia seeds are an ancient superfood…and although it seems like they have just become popular, they have actually been around for long, long time. The Aztecs, Mayans, and Incans all knew about these little balls of energy. Back then, they were referred to as “Indian Running Food” because it gives a sustained burst of energy and increases endurance (take note, all you athletes out there!).
Why should you eat chia?
Chia seeds are said to contain:
- 2 times the protein of any other seed or grain
- 5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones
- 2 times the amount of potassium as bananas
- 3 times the reported antioxidant strength of blueberries
- 3 times more iron than spinach
- copious amounts of omega 3 and omega 6, which are essential fatty acids…
They are also a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber.
Stats courtesy of: Raw Reform
Chia seeds are different than flax because they won’t go rancid after a long time…and they don’t have to be ground to get the full benefits. Chia is also excellent for diabetics (and everyone for that matter) because it helps to regulate digestion and blood sugar levels.
If that’s not enough to convince you, I don’t know what will. But now, I’m sure you’re wondering how to eat them (I know I was). First, you want to soak them to produce the “chia gel”. You can use them dry in granola, salads, etc…but I think they are much better hydrated. Then…take:
2/3 cup chia seeds
4 cups filtered waterAdd the chia seeds to the filtered water. Let it sit for 15 minutes. Stir. Let it sit for 15 more minutes. Stir and put in the fridge. I just keep them in an open bowl because we go through them so fast and it makes for easy access!
At this point, you can use them for anything. Our favorite way to eat it is like cereal topped with fruit…peaches being our fave (see photo above). I start with a bowl of chia (start with a little because it’s VERY filling)…add 1 tablespoon lucuma powder, a bit of stevia, non-alcohol vanilla syrup and stir really well. Top with the fruit of your choice. Matt likes a little agave drizzled on top. I also like it with almond butter and bananas. If you’re looking for a new raw breakfast idea…this is it! Although we eat it for supper quite regularly too 🙂
Another way to use chia is in smoothies. It completely disappears when you “smoothify” it…so this is a great option for those who may not like the gelatinous texture.
You can also throw a couple of tablespoons of dry seeds in your water bottle before heading out the door and drink it with your water throughout the day or after a work out…it’s very refreshing (especially cold out of the fridge).
If for some reason we can’t buy food for awhile, I’m pretty much sure I’ll be set with my 5 lbs of chia. Maybe I should order more just in case 🙂 My favorite place to get chia is from The Raw Food World. They have really high quality food and great customer service.
For more chia recipes, check out Angela’s write up on chia here. Or go to Gone Raw and search on chia.
P.S. Yes, these are chia seeds…of “The Chia Pet” fame. Same thing 🙂
Sprouted Quinoa Tabbouleh
This is the perfect summer salad. It’s so light and refreshing…and quite addicting. I love all of the fresh herbs in it…especially the mint. Mint makes me happy. Add it to your smoothies and it will make YOU happy too. 🙂 This was great on a bed of sprouts…but you could also use it in a wrap or on crackers.
Sprouted Quinoa Tabbouleh
2-3 cups sprouted quinoa* (you could also use cooked quinoa)
2 green onions, including tops
3/4 cup grape tomatoes, sliced
1/2 cup artichoke hearts, chopped (optional)
1 cucumber, diced
1 garlic clove, minced
1 handful of each: mint, basil, and parsley (minced)
Dressing (adjust to taste):
1 lemon, juiced (approximately 2 T)
1-2 T olive oil
1 T agave
1 t sea salt
*To sprout your quinoa, soak it overnight and then rinse. Let it sit for 1-2 days until you see the little “tails” sprouting out of the seed. I put mine in a mason jar with a mesh lid and invert it into a bowl for good drainage.
Green Lemonade with a Twist
We love juicing…but don’t love the clean up. The Champion is great, but is a little heavy on clean up time, so we went searching for a new juicer and found a Breville on Craigslist for $50. Yay! Bella LOVES making juice…so today we made some “green lemonade with a twist”. Here is what we juiced up:
3 fuji apples
1 peeled lemon
1 head romaine
4-5 leaves lacinato kale
1 medium chioggia beet (beets build efficiency in your circulatory system and are good for your heart)
Bella and I stirred ours up immediately and enjoyed every last drop. But, we left Matt’s to sit on the counter for a few minutes and it separated so beautifully that I just couldn’t help but take a photo! Isn’t it pretty?
Side note: One of the most common questions I get asked is: “Why do you need a juicer if you have a blender?”. Well, let me tell you why…they do two different things. A juicer is extracting the juice and nutrients and making it instantly available to your body in liquid form…and it also removes the fiber. That’s the main difference. A blender leaves the fiber in…because you’re just blending it all up and not extracting. Juices, especially green juices, have the ability to give you an instant “high” or pick me up during the day. A smoothie takes a little longer to digest, so you don’t get such an instant boost. Fresh juices are also very beneficial for bodies that are experiencing any kind of disease (cancer, chronic illness, etc) because it takes much less energy from your body to digest the juice. Each machine has a separate purpose in the kitchen…and that’s why I need both 🙂 If you can only afford ONE, get the blender. It’s more versatile in the long run…but be sure to keep that juicer on your wish list. There is just nothing like some yummy fresh juice!
Creamy Basil Pesto
This was one of those “what can I throw together?” nights. I went to Gone Raw and searched under sauces and found this wonderful recipe! I looked at the recipe…I had some basil that was mysteriously frozen in my fridge, but still smelled good. I just happened to have some cashews already soaking for a smoothie. And I had everything else. It was a miracle. 
I don’t get my hopes up too high with new recipes…but this one did not disappoint. I ate it on zucchini noodles topped with clover sprouts and avocados, and Matt ate it on his salad as dressing. It would be great as a dip for flax crackers or as a spread on a collard leaf wrap. Enjoy!
Creamy Basil Pesto
Recipe by Suasoria on Gone Raw
1/2 cup cashews (soaked for 4-6 hours, then rinse well)
1/2 cup pine nuts
1/2 cup water
2 medium cloves garlic
Juice of one medium lemon
2 tablespoons olive oil
1 tablespoon nutritional yeast (optional)
1 1/2 teaspoon salt
1 teaspoon onion powder (I used onion flakes)
A dash of coarse black pepper
One big handful of fresh basil, leaves only (most of one bunch, about a generous 1/2 cup)
Blend all ingredients except the basil until smooth and creamy. Then add basil and pulse – you still want there to be green flecks in the sauce.
How did I make my noodles? With my trusty Spiralo! I’ve said it before…it’s all about the TEXTURE with raw foods. I could have sliced up some zucchini and put my delicious sauce on top, but it wouldn’t have tasted nearly as good as these delicate angel hair type noodles. It’s definitely worth it to invest in some helpful tools to improve the texture of your foods (dehydrators help with this as well…). Here are some pics of the process:
Almost Tuna
This is a delicious alternative to your “same ‘ol salad”! The kelp powder in this recipe can be found at your local health food store…and it’s what gives it that “tuna” taste. Kelp is also an herbal source of calcium, magnesium, sodium and iodine….so eat up!
Almost Tuna
Living on Live Food
Alissa Cohen
3 cups alfalfa sprouts
1/3 cup sunflower seeds (soaked)
1/4 cup sprouted lentils (optional)
1/4 cup mung bean sprouts
3 T almond butter
1 T kelp powder
1 t Nama Shoyu/soy sauce/Braggs
1/2 cup onion
2 stalks celery
1 t sea salt (or more to taste)
Place 3 cups alfalfa in a bowl and set aside.
In a food processor, combine sunflower seeds, almond butter, nama shoyu, kelp powder, mung bean sprouts, and lentils and blend until smooth. The mung bean sprouts add a lot of water/liquid. If you need to substitute another sprout for those, you might need to add a little water.
Add the onion and celery and pulse chop until onion and celery are blended but still chunky.
Remove from food processor and pour over alfalfa sprouts. Mix well. If there is too much sauce, add more sprouts. Add salt or more kelp if it doesn’t have enough “kick”.
Stuff into an avocado, spread in a collard or romaine leaf, or dip your flax crackers into it…and ENJOY!! Sprinkle hemp seeds on top for an extra nutritional kick.
Date Nut Torte
This is a delicious and easy raw dessert…in fact, it was one of the very first raw recipes I made when I discovered the raw lifestyle back in 2005. There are only 4 ingredients, although it tastes so much more complex! Even if you don’t consider yourself “raw”…try this one out. It’s a healthy alternative to cooked/baked goods…and it’s one that you don’t have to tell your kids “no” to when they want a third helping! It’s also a perfect dish to make when you’re introducing someone to raw foods.
Date Nut Torte
“Living on Live Foods”
Alissa Cohen
Base of Torte:
2 cups raisins
2 cups walnuts
Frosting:
1 cup dates, soaked and pitted
1/2 lemon, juiced
For Base:
In a food processor, combine raisins and walnuts and blend until well blended and moist (this will take few minutes and you might see it form into a ball…just make sure the raisins come out fudgey and not grainy). Then, remove mixture from processor and press into a pie plate or dinner plate (about 1 1/2 inches thick).
For Frosting:
In a food processor, combine dates and lemon juice until smooth and creamy. Spread the frosting on top of the torte.
Top with raspberries, strawberries , or blueberries…and if you want to get super fancy, add a sprig of mint in the middle!
Serve at room temperature or chill depending on your preference.
Renegade Health Call with Ritamarie Loscalzo
Tonight I’ve been listening to this call with Ritamarie Loscalzo and I wanted to share it with you. She really knows her stuff and it’s an extremely informational call. She talks about TONS of topics…many of which are common questions that everyone has (especially when going raw). Some of the things she discusses with Kevin:
- Agave and whether or not it’s a good thing
- Water treatment / filteration
- Green smoothies as a detoxification route
- Vaccinations
- More!
If you’re interested, be sure to go listen within the next 24 hours (it’s only available for that long unless you’re part of the Renegade Health Inner Circle). You can also check out Ritamarie’s site here.
One thing in the call that I am really interested in is a website she recommended called “Direct Labs“. I’ve been wanting to get my blood levels tested after I’ve been eating raw for awhile so that I can focus on my deficiencies…and this will allow me to take control of that without having to go into a doctor. I’m so excited! She also talks about an essential fatty acids test that I’m interested as well. I sound like an advertisement for her … but I can assure you I don’t get anything for promoting this! 🙂 I just think it’s a great call!! If you want to get notified about these calls and other good stuff…sign up for Kevin and Annmarie’s emails.
Enjoy the call!
Raw Delight
I just realized that I forgot to post here about Raw Delight being active again 🙂 I’ve posted the last couple of days…so if you are interested in the specifics of what I’m eating, head over here: http://rawdelight.wordpress.com/
Stay Encouraged
One of the best ways to maintain excitment about getting healthy and staying on track is to fill your mind with encouragement. I’m so thankful for the blogosphere in that respect…I am able to “meet” up with those encouragers on a daily basis and get recharged! Here are two of my favorites right now:
The Renegade Health Show – Kevin and Annmarie
Kevin and Annmarie are so genuine, knowledgeable, and funny 🙂 I love watching their rhTV show every day and seeing what kind of craziness they have been up to. Their shows are extremely varied in topic, and always informational. My favorite guest on their show lately is this fabulous blonde woman named Solla. Be sure to check her out on today’s show…she’s so great! She’s also in many of Matt Monarch’s videos (see below) as well…because she was one of the raw chefs for his wedding.
I know for a fact that Kevin and Annmarie are the real deal…because we’ve met them! They bought our RV and are using it on their nationwide tour right now. It has affectionately been nicknamed “The Kale Whale”. They will often air their show from the inside of the RV, so you might recognize some things! We spent a day with them in Bozeman (teaching them how to run the RV) and can’t wait to see them again. They are truly inspiring.
I would highly recommend Kevin’s new book, “High Raw“. It’s what launched me back into my raw-ness after Lucy was born. I love Kevin’s approach…and this book can help you no matter where you are in your journey. He dispels so many myths about eating raw and the book is full of great info. Right now he is giving away the eBook for FREE!! So get over there and download it. I also bought the “hard copy” and have already loaned it out to my dad!
Raw Food World – Matt and Angela
I’ve followed Matt’s blog for awhile, but just recently started watching his videos on a regular basis. He just married Angela Stokes over the weekend…and in the process hosted a fabulous raw festival as well! Their videos are entertaining and informative…they always interview interesting people! His hair is crazy out of control as well…I love it 🙂 Both Matt and Angela have really neat stories about coming to raw food.
Check them out and stay encouraged!
Happy Foody 