My Favorite Online Store for Purchase of Natural Products

I admit I don't make my  own soap or shampoo, though I am so impressed by those that do.  But the truth is, by the time  I get done buying all the ingredients to make  whatever it is, I am not sure how much I have helped the environment because everything to put in my final product comes  in a package, is likely shipped in a box, etc..... So I read ingredients so very carefully and make the best choices I can.  But it can get pricey if you buy it all at your local natural market.

I discovered Lucky Vitamins and that was my answer!  I know it saves me a great deal of $!  I just placed an order today and they gave me this link, suggesting I send it on to friends.  So I am posting it here.  Their selection is huge, each product has a place to click to read ingredients, and the savings are usually 30 % or more off of retail prices.   They sell personal care products (our toothpaste, shampoo, soap, sunblock,  etc), our vitamins,  and a myriad of other products that I keep discovering.  I bought stainless steel water bottles, natural nail polish for the girls, and probably more that I no longer recall.... They sell non GMO lecithin, by Now Foods, which gives us some brain power and is oh so yummy on salad and other foods!  I buy my favorite hemp oil, by Nutiva in  the 16 ounce glass bottle that I prefer.... I could go on.   But I won't because if this sounds interesting, you can click and look yourself.  You can search for products by brand or by the category you seek.  So enjoy!

Click on the link, check out what they have and their prices, and let me know if you have trouble making the $100 minimum for free shipping.  I never do!  Shipping is not really that expensive if you just want a few items, but if you think of what you use in a month or two, it is usually pretty easy to get it all at once!  http://refer.luckyvitamin.com/a/clk/YSPKf

Day 2 in NY and Cafe Viva

Day 2 of our trip to NYC involved a reunion at a friend's apartment complex on the Upper West side.  She introduced us to Cafe Viva Gourmet Pizza, located on Broadway, near West 95th Street.  The Cafe offers a large variety of pizza options, including a selection of vegan pizzas, wheat free, and gluten free options.  The menu included a variety of pasta dishes, and they offered a large selection of dairy free (vegan) desserts.  Some ingredients were even organically grown.    The prices were reasonable and I think this is an excellent option for those craving pizza, living in the NY area, and wanting to choose the healthiest option around!

Central Park and Whole Foods Market NYC's Holistic Center

After lunch, as we walked near Central Park, you could feel the energy change.  As we entered the park, now we were on grass, with some beautiful old trees,  and people scattered about.  The children ran to climb the rocks and trees, and we stopped to allow them this simple pleasure.  We all looked around and realized they had found us a wonderful local for taking photos.  Being in the park felt so differently than walking through the bustling city.  The air felt noticeably fresher and cleaner and I felt myself relax.  We stayed likely a half hour and then came the bathroom call from my youngest.

Luckily, a friend simultaneously had the same urge, and she mentioned that Whole Foods Market was nearby.  I was thrilled because it was on my list, in addition to numerous restaurant options.  The Columbus Circle Whole Foods Market, located at 10 Columbus Circle is huge.  Known by my family to have clean bathrooms, not to mention carrying so many items we like to buy, we ran off to use their facilities and explore a bit of the store.  Their prepared food department provided us dinner.  My daughters' favorite item, and likely my own, was their faux "chicken salad".  Likely made with either seitan or texturized soy protein (I have to admit that the ingredients are no longer in my memory, the taste was rich, and if mashed smaller, would have been a delicious filling for a sandwich.  Their options are generally interesting, their ingredient choice relatively wholesome, thought the amount of vegan options is a bit limited, considering they are in New York City.  However, it was adequate to get us through Day 1 of  our New York City adventure.

So  curious about Day 2?  Check back tomorrow!

Some Reasonably Priced Wholesome Meal Options in NYC

When we planned our trip to New York City, I researched restaurants.  Prior to traveling, I try to google "Vegan Restaurants" and whatever local I plan to visit.   Most restaurants that provide vegan options offer wholesome, healthy food, though occasionally there are exceptions.  I check out the menus ahead of time, generally, so I can make a choice that sounds both interesting and nutritious.

This time, I utilized Happy Cow http://www.happycow.net/.  It is a searchable database for vegetarian and vegan restaurants and natural food stores that provides information for spots around the world.  I also noted restaurants that were recommended by acquaintances who had been to or frequent restaurants in New York City.  I noted the names and addresses of the restaurants that were in the vicinity of where I would be meeting a group of friends from college (and their families).  Happy Cow even had the option of looking at a map, to assist in picking out the most convenient spots.

That day, I turned my list over to a friend who made the final call.  The restaurant  he chose, Le Pain Quotidienne, http://www.lepainquotidien.com/, located at 922 7th Avenue, right on the outskirts of Central Park, seemed like it would be an ideal local and had food that would please both the small group of vegans, as well as the carnivores and pescetarians (vegetarians who also eat seafood) in our party.

The ordering process was simplified, as all vegan (made up of completely plant derived ingredients / no animal products) items had (v) after them on the menu.  I ordered most of them for myself and the girls to try! My favorite entree was The Six Vegetable Quiche.  The serving size was small, but the flavor was excellent.  It was served with a small side salad.  We also shared a Mediterranean Plate which came with an assortment of their baked breads, hummus, babaganoush, and quinoa tabouleh.  That was pretty standard, and the quinoa tabouleh  seemed more like cold quinoa, rather than tablouleh, as the absence of the parsley and tomato, or enough to be visible was obvious.  But it was interesting, and fresh bread is a drawing point.

For the road, we grabbed a couple of  Seasonal Cannelé (v).  They were moist and delicious, a bit like a sweet wet muffin.  I think they and the quiche were memorable.  I would recommend this restaurant and if you click on their link, you will see that they have locations across the country, as well as across the world.  So  wherever you are, consider dining at Le Pain Quotidienne.  The atmosphere was comfortable, the ingredients fresh and mostly organic,  and the offerings likely have something to please every palate!

So to hear the rest of our dining experience in New York, check back tomorrow!

New York Naturally

Off to an informal college reunion in New York, I went with my daughters last Friday.  So how does a holistic girl do this?  Well, as I don't drive, we used public transit for most of the journey.  First I would like to sing the praises of Mega Bus.  We took it from Boston to New Haven, as we were staying about half an hour from there, in Connecticut, but this bus line has routes around the country.  A friend told me this company might be cheaper, when I was grimacing at the price of Greyhound and Amtrak services to the same point.  The Mega Bus starts at $1 per person for the first person that reserves for a particular route!  The price increases as the bus fills up.  We were reservation numbers 5, 6, and 7 for our return trip, and so our return trips to Boston were just $6 each!   Traveling on a Friday to get there, reserving about 2 weeks in advance, reservation numbers 12-14 was just a bit more expensive, at about $11 per person! The whole trip, for myself and two children was $53 round trip.  I was amazed and excited!  Planning a trip somewhere in the US?  Check out Mega Bus at  http://us.megabus.com/?news=google09sale&gclid=CMn3z-_Lt7ECFYFo4Aod7WwAlw

So how is this part of the holistic lifestyle?  Think about how much gasoline  is saved.... That bus had about $100 people on it!  And all the money saved can be put into buying organic and natural food on the road, and visiting some awesome dining spots!  Curious what we did and ate in New York City?  Check back tomorrow when we will talk food.............

Part of the Holistic Life is Recognizing How Intricately We All Are Connected

As today I am preoccupied with the passing of a very giving, loving being, I ponder our interconnectedness.  According to spell check interconnectedness is not a word, but surely it is.  Sometimes when we begin living a more natural life, we find it easier to distance ourselves or cut off relations with those who live differently.  Perhaps for some this is necessary, but it comes with a price.  Life is so much about living together on this planet, ideally all organisms harmoniously.  Our goal is to live in a way that least harms others, including the plants, the animals, other humans, and those yet to come.  As important as how we physically live our lives and what we do, is how we relate to others.  If we separate from others, we can not educate or inform them of what we have learned.  We can't serve as an example if we are living in solitude, as no one sees.... And though at times people may seem disinterested, if we live our lives and share with others why we do what we do, good likely will come of it.

Beyond this, living life in a way where we reach out to those in need, give of our time, our love, sometimes our money, all this is part of the holistic life.  We are all part of a larger organism, the Earth, and so we benefit all as we help any.  Reaching out to others benefits both them and us, as giving is good for the soul.  I dedicate this day's post to my mother-in-law Joanne.  You always were there for us all in so many ways.  May all you did for us and tried to do, inspire each one of us, friends, family members, and those who just happen to be reading this post to go out and do for another, what we can, when we can.  We are all connected and it is a blessing to share our love, time, and abilities.  Thank you Mom for sharing your love and giving so much of yourself.  In loving memory of Joanne Bouley (July 3, 1945 - July 25, 2012)

Living The Holistic life When Traveling

As we plan for a 5 day journey, myself and the girls, I am starting to pack my bags..... Now  we travel by train and bus, so we must pack light and wisely.  Two things I always bring help me feel a bit cleaner and safer on the road with young ones.

I adore Seventh Generation's Disinfecting Wipes http://www.seventhgeneration.com/Disinfectants?gclid=CLq226maprECFcHb4Aod-ztzfw.  Now  for home, I keep a bottle of the spray for cleaning in the bathroom, but for the road, when traveling light, a small tub of the wipes is perfect..... great for sanitizing the toilet seat of the bus or train, when needed.  My other staple for my backpack  for any journey we take is EO Wipes to Go  (a 10 pack of their wipes) http://www.eoproducts.com/Products/Hand-Sanitizer-Wipes---Lavender-10-ct-Resealable-Pack__636874121338.aspx.  These are great for sanitizing hands for eating, when there is no bathroom (or clean one) in sight.... So these definitely are a must for us.  Both products have ingredients better than any such products I have seen.... no triclosan or other harmful anti-bacterials.... just natural botanical based ones in the Seventh generation  product (from thyme oil) and alcohol and lavender in the EO product.

We always bring some water too.  For traveling, the mini Poland Springs waters are our favorite and easily accessible.  And we stop prior to leaving at Whole Foods or a natural market, to get some good emergency foods, some bars, crackers, corn crisps,  etc... just in case we can't find food fast enough for hungry mouths....

The day of the trip, we make sandwiches and cut up veggies for the journey.  We pack our favorite liquid soap in small containers and grab clothes, toiletries, etc., and then we are ready to hit the road....

So, as we are unsure whether we will have internet access, this may be the last post until Wednesday, so if you enjoy these daily posts, let me know.... consider Joining the Site as a follower.... Click on the blue rectangle to do so.  And in the next few days, click on any past blog posts you did not read, or give yourself a refresher..... Send in comments for future topics you would like to learn more about.... And I will post again on Wednesday of next week, if not sooner.... So until then, I wish you a great day and week ahead!

What Foods Provide Omega 6 Fatty Acids?

We don't hear much about the omega 6 fatty acids, likely because they are found in abundance in seeds, nuts, and many "cooking oils" such as safflower, sunflower, corn, and soy.  Now these cooking oils are not ideal for us and are best to avoid, but eating some seeds, nuts, and / or avocado on a regular basis is a good idea for health.  These foods contain vitamins, minerals, protein, and some essential fatty acids.  Consuming these are as important as consuming sources of the omega 3s, as mentioned yesterday.

We should eat a balance of the two types of essential fat.  Walnuts and hemp seeds are sources of both omega 3 and 6, so consuming  these helps meet our needs for omega 6, while providing some of the omega 3 we need.  Generally it is recommended we have a ratio of about 1 part omega 3 to anywhere from 1 to 4 parts omega 6.  Although omega 6 is necessary, too much of it can contribute to inflammation, while omega 3 is naturally anti-inflammatory.  So if you are working with any kind of inflammation, limiting the omega 6 in your diet is helpful and wise.  But don't cut it out completely, as we need some to function .... Just eat in moderation.

There are a number of lecturers these days who suggest we only eat fats from  whole foods.  Although I believe this is ideal, I have yet to see scientific evidence suggestion  that supplementing flax oil contributes to any problems, assuming the flax oil is cold pressed, organically grown,  kept in the refrigerator, and not heated.  Any oil that is heated can be destructive and is best to avoid.  Avoiding oils that are solid at room temperature, with the exception  of cold pressed oils that are naturally so, is a good rule of thumb.  Limiting saturated fat and avoiding "trans" fats is wise for health.  But until I see clear evidence to the contrary, cold pressed organic oils still seem to be acceptable and less likely to cause any problems, as compared to their refined counterparts.

Omega 3s, Where Are They Found in a Plant Based Diet

Essential oils (Omega 3 and Omega 6 fatty acids) are necessary for health.  These are crucial for the body's well being and survival, and are appropriately named "essential."  We need both Omega 3 and Omega 6 in our diet.

Today lets focus on Omega 3.  These are less common in  many people's diet.  Most people know that Omega 3 fats are found in fatty fish.  However, those who abstain from animal products can get  them from plant sources.  Two of the best sources are chia and flax seeds (and the oils extracted from these).  Although I have been using cold pressed flax oil for many years with myself and my family, many people prefer to get the omegas from whole food.

Flax seeds can be blended into smoothies or ground and  sprinkled on food.  Some who prefer to soak their seeds for optimal digestion can do so with flax and then rinse and blend them in, though they are a bit challenging to do this with, as they tend to form a bit of a gel with the liquid, but it can be done....Just remember that flax seeds must be ground or blended, so as to break them down enough to access their nutrients.  Chia seeds, to an even larger extent gel in liquid in which they  are soaked,so much so that I have even seen a recipe for pudding using the soaked chia seeds.  I fully intend to find that recipe and try it in the near future.....

Walnuts and hempseeds are also good omega 3 sources, and hempseed oil is a staple in our home.  We enjoy it on salads, and it is a favorite of my 3 year old, on bread.  So set a goal for yourself to consume some of these sources of omega 3 every day.  If you can find ways to enjoy the whole food, that is best,  as you get protein, fiber, minerals, and vitamins in addition to the omega 3s.

If that is not convenient and you are less likely to get your daily dose,  consider keeping a bottle of flax and a bottle of hemp oil in your refrigerator and garnishing your food, to taste.  Just remember that omega 3s are very sensitive and should not be heated and should be kept in the refrigerator.  Also note that the conversion of this plant sourced form of omega 3 (alpha-linolenic acid) can be less than 5% in men and a bit better in women, so it is wise to consume more than the Adequate Intake set by the government of 1.6 grams per day for men and 1.1 grams per say for women.

Years ago, I was taught a rule of thumb for flax  oil that suggested 1 tablespoon of oil be consumed for every  100 pounds you weigh.  I still follow that rule, more or less, though likely I am eating it a bit more  like a 200 pound person.... But trust your instinct.... generally when we are in tune the flavor of food changes when we are getting too much and  starts to actually seem less appealing.  So listen to your body, but generally consume no more than 1 - 2 tablespoons of flax oil per day.  Generally, for most, it is best to consume no more than a few tablespoons of oil  per day, and ideally the oil you consume should be only cold pressed and organic.  For more information regarding omega 3 check out http://en.wikipedia.org/wiki/Omega-3_fatty_acid

How to Keep the Negative Effects of Cooking to a Minimum

After all these blog posts about raw foods, what  if you are saying to yourself... I am not a huge fan of eating raw food....?  The goal does not have to be eating a completely raw diet, though for some it might be.... Instead, set your goal to eat more foods in a raw or lightly cooked state than you have in the past.  Try to increase the percentage of raw food in your diet; it can complement the cooked food that you choose to eat.

Raw food has enzymes present, and when raw food is chewed well, these enzymes start the digestive process,  lightening the digestive burden generally placed on our  own bodies.  Another tip, if you sprout your beans and sproutable grains prior to cooking, the cooking  time is minimal, really just until the  taste is palatable.  This would lessen the destruction of nutrients (although I admit that is challenging for me to do, as I am aware that sprouts are living and growing).  Personally, I find it easier  to mix them with a dressing that includes umeboshi vinegar or lemon - I assume that stops their growth in a more gentle manner.... and eat them in such  a combination, heating them a bit if the taste was too strong.

Minimizing cooking time and temperature, in whatever ways possible is most ideal.  Avoiding cooking oil as much as possible is another good idea.  If you do cook with oil, try adding a bit of water first, as I have been told this can minimize the damage to the oil. Some oils should never be heated.  This includes flax and hemp oil.  The omega 3s are very sensitive to heat and become negative to consume after heating.  So be wary of foods that have been highly heated / processed, yet claim  to be high in the omega 3s.  These products may contain the omega 3s but not necessarily in a form  that  will do your body good!

So try to find the balance that is right for you.  If you don't like something raw, try cooking it until it is more  palatable.  Fruit should always be consumed in the raw state - it is not ideal for us when it has been heated.  Listen to your body.  If a food turns you off in the raw state, don't  eat it because you think it is good for you.  It may not be.  Practice truly listening to your body and you will start to be amazed.  We are given messages in many ways by our bodies, but much like a radio that is not properly tuned in, if you are not truly tuned in, you will miss this valuable information..... So practice tuning in.....Until tomorrow,  I wish you a day filled with clarity and truly hearing the information that your body is equipped to share.....

Can Chlorinated Pools Fit into a Holistic LIfe

Most  of us living holistic lifestyles, or attempting to do so, know intuitively and perhaps  from what we read, that chlorine, though effective at killing "germs" is not ideal for our bodies or the environment.   http://coachsci.sdsu.edu/swim/chlorine/chlorine.htm

In the summer, when it is hot and sticky, if you don't live near the ocean or a clean water source, your options for assisting your children at cooling off are more limited.  I have avoided  swimming pools for many  years, and only a few years ago decided that it was in my daughter's best interest to learn how  to swim.  She was 6 at that time.  I chose a local outdoor pool in the summertime, and I allowed her to take swimming lessons.  Aside from that year, my girls are accustomed to cooling off indoors or with water play, when  we are unable to travel to a fresh water spot or ocean. 

Recently, we were offered the opportunity to use our landlord's swimming pool... just us..... no crowds... no strong smelling  commercial sunblocks.... And after much thought, and considering the 90 percent  rule (check out the blog post from 2 days ago if the mention of this "rule" does not ring a bell).  I accepted  the generous offer.  It was my first time in  a pool in probably 20 + years.  So my 8 year old, 3 1/2 year old, and I suited up and ventured in.  Being aware of the harmful effects of chlorine, I reminded them  to try to keep their mouths shut, but this is challenging at best for happy,  frolicking children.  I have to admit, it was really fun and relaxing and likely, the easiest spot to help the girls practice what they need to know to learn to swim (Oddly enough, my eldest never did learn to swim,  after her summer of swimming  lessons....).  

So what can we do to mitigate at least some of the damages chlorine can cause?  Externally, Aubrey Organics makes a great shampoo and conditioner designed just for swimmers.http://www.aubrey-organics.com/search.aspx?Keyword=swimmers+shampoo+and+condition.  These are generally available at local natural markets and on-line stores.  

But what about internally?  When we came in, I recommended to my eldest to eat some fermented foods.  She actually loves the Bubbies pickle; though I find them a bit spicy and prefer them on sandwiches, she likes to eat them straight.   Chlorine can be destructive to our good "protective" bacteria in our intestines, but naturally fermented food and probiotics can help them replenish.  I will have to get some into the youngest  one, in a less direct way.... 

If you swim in pools, or frequent them, realize that chlorine enters through our pores, lungs, and mouth, so be sure to take probiotics in the summertime or eat a variety of naturally fermented foods.  Naturally fermented sauerkraut or pickles (no vinegar in ingredients),  raw, unpasteurized vinegars, nama shoyu (naturally fermented soy sauce),  kim chi, and miso are some good choices to keep your intake of good bacteria up.  Good for so many reasons, eating such foods may also mitigate some of the damaging effects of chlorinated water.  

What I Did with My Sprouted Quinoa and Black Lentils

So my daily adventures in returning to sprouting and raw foods continue.  I have learned that the organically grown quinoa, available at my local Whole Foods Market, in bulk, as well as the black lentils sold in their 365 organically grown store brand, sprout very well.  The quinoa was soaked about 4 hours, as is the amount of time generally recommended for soaking small seeds (though when I googled sprouting quinoa, I noticed the more common soaking time was just half an hour, so I will try that next time...) and the black lentils were soaked for 8 hrs.  Then I rinsed them and sprouted them in sprouting jars for 1-2 days, rinsing 2-3 times per day, until most had little tails.  

Now bean sprouts have a bit of a strong flavor, for me, but I rinsed and mixed them with some kale that had been rinsed, stems removed,  and torn into small pieces and added some cold pressed olive oil and umeboshi vinegar.  I am guessing that I added about 1-2 tablespoons of the umeboshi vinegar and probably 2-3 of the olive oil, but this is just a guess, as I tend to pour instinctively.  You want to add enough to fully marinate them, but not so much to make it overly salty (remember... ume vinegar is created with sea salt) or too oily.  Add just enough to fully wet, with a tiny bit coming out if you squeeze the kale.  Then I let it sit, as I do when marinating kale, as the blog from two days ago detailed.  So it was pretty good - not quite as scrumptious as the "solo" massaged kale, but surely a creative way of adding sprouted beans to one's diet.  And I actually used 2 bunches of kale and nearly a quart of the sprouted black lentils, and likely I have eaten nearly half of the finished product...  There has got to be a ton of good nutrition there!  Sprouting increases the presence of certain nutrients and also eliminates the loss that takes place in cooking food.  However, unfortunately, the USDA lists the nutrients in cooked lentils and raw lentils, but does not have sprouted as an option.... So you will just have to trust me on this one....


I rinsed and mixed the sprouted quinoa with some homemade salsa.  The salsa was made from an assortment of chopped fresh tomatoes, onions, garlic, cilantro, and parsley, with some sea salt, fresh lime juice, and olive oil, added to the mix.  It was pretty good in my opinion, but my 8 year old tells me it tastes "weird".  However the household chef, upon return home, gave it the thumbs up.... But of course this is relatively new for me, all the experimentation, so it is a work in progress. I definitely feel alert and healthy eating this way.  If you try any of this, I hope you enjoy it.  I have not been tasting my productions until later, but the best rule of thumb is to taste as you prepare, so you know what to add to make it palatable. 


*Actually several hours later, I now notice a bit of a belly ache, so I am pondering if it was just too many sprouts.  I admit, unlike the kale of the previous day, I was pushing myself to eat more of my combination, and the taste was not drawing me to eat.  I think, proportion wise, there were too many sprouts and not quite enough dressing and vegetables to balance out the two dishes.   As part of leading a holistic life includes listening to body signals,  I probably should have listened to my body better/.  My body with the exception of my brain was saying "Enough," but my mind was saying "Finish it up dear..."  So I believe the next time I try these dishes, I will do so with a smaller amount of sprouts and larger amount of vegetables / salad / greens, and dressing and see if my body likes it better!  Life and living is a work in progress, so all is good learning...... 

The 90 Percent Rule

If you are reading this blog, you likely care very much about living a more natural life, both for the good of yourself and the good of the planet.  But it is very important to make sure that you are enjoying a quality life while doing so.  If we live very naturally and feel content and peaceful, that is great.  Then we are doing well in more ways than one.  We are happy and the footprint we are leaving on the earth will be gentle. However, if we go through our lives, making "the right choices" but feel deprived in some way or isolated from those around us due to our different ways, that is not ideal.

Life is about living, and enjoying where we are and what we are doing is a crucial part of the holistic life.  Joy is good and our natural way.  Sadness is a result of imbalance.  So for times when we feel deprived, whether it is of some food you love but know is not oh so healthy, or an activity which creates a less than ideal amount of waste but is so very enjoyable, remember the 90 percent rule.... If 90 percent of what you do is good for your body and the world as a whole, if some small percent of the time, you eat something that makes you happy, even though it may not be "good for you" or you do an activity that perhaps makes more waste than we aim for, or whatever.... you are still doing better than a huge percent of the world's population, or at least that of the "developed" countries.  Ironically it is the "developed countries" that seem to contribute the most to environmental destruction...

So accept that happiness is a crucial part of living a holistic life.  Happiness is contagious (and you want to catch it and spread it....).  Allow yourself guilt-free pleasures, and if that means sometimes eating what you generally avoid or doing something you generally don't do, that can still be important to your overall well-being.  Only you know the answer to what is your balance.  So stay balanced, allow yourself to be treated, and enjoy the satisfaction that comes from knowing you are trying to do the right thing, at least 90% of the time.... Hoping you have a happy day....

Massaged Kale - This Recipe is Delicious, Easy, and Raw!

Yesterday, I took a bunch of kale, stripped it from stems, washed, and cut / ripped it into bite sized pieces.  I then poured some cold pressed organic olive oil and some Umeboshi Vinegar on it.  I admit I did not measure and next time will likely try measuring to get an idea of how much is the perfect amount.  So I then mixed the kale and dressing with my hands until it was saturated and then let it sit about an hour on the counter.  Then it was ready to eat, but I had no time, so I put it in a glass covered dish and refrigerated.

Later, when I had time to eat, that kale was so good, even  my 8 year old loved it.  The three year old is still calling for brown bread and oil.... More work is needed there.  But I think this is one of my favorite raw recipes.  The kale does not taste raw after sitting in the ume  vinegar / olive oil  combo, yet all the vitamin C, calcium, and other nutrients are available.  Just be sure not to throw away any extra liquid in which it sits.  Try using that to dress other salads or dishes,  as I noticed it took on some of the color of the kale, so some nutrients most likely are lost to the liquid..  Find a use for any left after the kale soaks, and certainly the kale can be kept in the dressing, though mine did have a bunch of extra I noticed.... a little bit lax on my pouring skills....

And one more hint; not all kale varieties are equally mild.  This batch used Lacinato Kale and I believe green "curly kale" works well.  However some varieties are a bit stronger flavored and after massaging, still retain their original flavor. If the taste is not palatable, after massaging and letting the kale sit in the liquid,  you certainly can heat the kale a bit until the strong flavor goes away.  It will no longer be raw, but you won't be wasting it!

As I mentioned in a previous blog, umeboshi vinegar, by Eden Foods is a delicious naturally fermented vinegar, made from plums and red shiso (beefsteak leaves), pickled with sea salt.  It is raw and unpasteurizsed and will definitely be a part of many of my raw recipes.   You can find it at Whole Foods and other Natural Markets.  Read about it on their website at  http://www.edenfoods.com/store/product_info.php?cPath=27_53&products_id=109320
I also tried putting some thinly sliced zucchini in the oil and ume vinegar dressing, allowing that to sit for an hour.  It too was delicious.  So I have discovered a great way of making raw vegetables that are not so palatable on their own, fabulous!  Till tomorrow, I wish you a wonderful day!

Getting Raw Foods Supplies

Today I have decided to start researching some of the on-line options for ordering raw foods ingredients and products.  Now note, I have not yet ordered, but for now I will compare the options out there.  Once I do place an order, I will definitely post feedback.

The first site that came up on google and I checked out was that of  "The Raw Food World Store." http://www.therawfoodworld.com/index.php?main_page=index&cPath=100148_100278&zenid=v5n3hm9hod6uovb8t1as0trfj6.   To their credit, they seem to have a large variety, equipment, food, and more.  However,  some of their prices seem astronomical for items that are generally found in your local natural market.  Notably, I was surprised at some of the prices for dried beans, such as mung, which are available in natural markets organically grown, usually a couple of dollars per pound.  On this site, they were being sold for $9.98 per pound!  Other items such as alfalfa seeds and red clover seeds, from which one grows sprouts, were equally pricey and even if they are not sold on the shelf of your local market, could likely be special ordered by the pound for a fraction of the price!  To save money, I recommend checking out what is available or can be purchased through your local markets.  You can often special order items that are not generally stocked, if you ask to speak with someone in charge of buying for the store.  So many of the items that you plan to sprout, such as beans and grains, are ordered more cheaply in this manner, as well as many "grocery" items.    However, they did have "sproutable millet" which interests me, as the millet generally available is hulled and I believe will not sprout, so for $7.95, that might be worth it, if you really want to try sprouting millet!  Otherwise, I am going to try sprouting the quinoa and buckwheat that are apparently raw, from Whole Foods, before investing in the "sproutable" forms sold on this site for several dollars more per pound.  Other items, such as equipment seemed to have reasonable prices, though I admit I have not shopped around lately, so comparison shopping is certainly recommended.  However, they do offer a good amount of specialty items and novelty type foods (it was like being a child in a candy shop....) that might warrant the price for an occasional luxury.

Next I googled raw dried fruit.  We can easily buy dried fruit at our local natural market, but rarely does it tell you anything about where and how it is processed.  I found a farm that sells sun dried organic raisins, dates, nectarines, and peaches, cherries, apricots, and figs.  However, it appears that much of the fruit is out of stock / not available until the fall.  That is really not such a problem, as this time of year, there is so much fresh, raw fruit available, better to eat that , and it is good to know that as fresh fruit supplies diminish, there is a raw, less processed option out there!  Here is the website if you want to check it out for future use http://www.rawfromthefarm.com/Pages/SunDriedFruit.aspx.  But keep in mind, dried fruit should only be eaten in moderation, as it is very concentrated, but when you are craving something sweet, it can help satisfy the craving in a more ideal manner than most of the treat options available,  and utilizing it to make your own treats can  be more economical and allows you to control how much of each ingredient is used.  Nowadays, agave syrup has become very popular in treats marketed as raw,  but I have heard interesting debate over whether it is ideal and certainly not all agave is raw. Really raw agave may not be as easily found as we would like to think.  Items such as honey are labeled raw, though they are heated up to about 160 degrees, I believe in the filtering process.  It appears that there may be similar issues when it comes to agave.  So if you trying to eat strictly  raw, it is worth calling  companies to double check their processing practices.  

Well the post is getting long, so I will sign off for today and share more tomorrow.  Until then,  I hope you have a fabulous day.

Adventures in the Raw Kitchen - Today Salad Dressing With Seed Sprouts

Today I awoke to yesterday's soaked seeds, which we left to sprout during the day and night, having grown tiny tails. So I rinsed them and put them in the blender with a bit more than half a lemon (there were about a cup or so of seed sprouts, maybe a bit more (I just never measure, but for the most part, it is not an exact science...), some fresh herbs, we had sage, basil, cilantro, parsley, some dulse seaweed, some cucumber, and some celery, along with some Coconut Secret Coconut Aminos (which is completely raw, naturally fermented, and found at Whole Foods Market, at least in the northeast of the US) http://coconutsecret.com/aminos2.html.  Was it good?  The Coconut Aminos had a bit of a kick (apparently some batches come out "kickier" than other, but the fizz is harmless according to the company, and they are working on that... Unique flavor... And the salad dressing, I would have to say, not bad, also unique... very  green.... and the fact that I have eaten very little today made it tastier for sure....


If you eat cooked foods regularly and then try some raw dishes, you might say, "Yuck!" because they can be very different.  However, if you are eating exclusively or mostly raw or have not eaten anything but raw yet in the day and are hungry, your body appreciates it more, and you feel so much better.  When I am eating  raw, my nose is not running, the hankies I carried around after eating too much bread or treats are no longer present and my brain feels more clear.  

One tends to forget these great benefits after years of eating primarily cooked food..  So I am thoroughly enjoying remembering and once again reaping benefits, in more ways than one.  We bought raw buckwheat to sprout, so we will see if it is truly raw because slightly toasted can be mislabeled and will not sprout.  If it does, I will tell you about our buckwheat cereal attempts tomorrow or whenever the bananas ripen!

Till tomorrow, I hope you have a great day.... And consider doing the raw experiment.... Starting in the am, upon rising, see how long you can make it eating just raw foods.  Remember, try to soak seeds or nuts that you wish to consume during that day, the night them before eating.  You can make a dressing with the seeds and nuts, for salad or a sweet breakfast blend with dried fruit (I still have to find out if dried fruit is really raw... but that is for another day!)

Seed Cheese and Caelee's Creation

As mentioned yesterday, today I will share Ann Wigmore's famous and quite simple recipe for seed cheese.  You need to first soak, and if you like sprout, seeds of your choice.  We most commonly used sunflower seed, but pumpkin seeds or a blend of seeds and or nuts would work.  The only requirement is that the seeds are ready to eat (no hulls), soaked for at least 4 hours for seeds or longer for nuts, depending on the size of the nuts.  All must be raw, so read carefully and when in doubt order on line from a raw foods supplier.... I will be researching and sharing information about where to buy supplies on-line, as my daughter and I have been inspired to start creating raw dishes.... And so as I look locally, I find not all easily accessible.... So I will begin searching on-line for such staples as really raw almonds (nowadays ones grown in the USA, even organically grown, are flash pasteurized), raw buckwheat (most commercially available is somewhat toasted...) and really raw dates (I am concerned that the ones we buy are heated in the drying process.... but that research I will leave for another day....)

So back to seed cheese.... You take your soaked and rinsed seeds and or nuts and blend with rejuvelac until smooth (remember sprouting and rejuvelac are in earlier blogs, so if you need the recipes, just check in the blog archives, to the right of this post (click on July or June (sprouting should be near the end of June and Rejuvelac likely in one of the first few days of July, if not at the end of June).  Only use enough rejuvelac to make the blender blend till all is smooth) and then put the mixture in a clean sprouting or seed cheese bag, or cheese cloth and hang to allow excess liquid to drain out (so hang over sink or bowl to catch liquid.)  The longer it hangs, the tangier it gets; so taste after a couple hours and keep tasting until you like the flavor (no more than 2-5 hours).  Then remove cheese from bag and put  in glass covered container (you may remove any outer part that has become very dark, due to exposure to air) and store the cheese in refrigerator for up to 3 or 4 days.  

Caelee, now back from her kitchen endeavors would like to relay her recipe.  Last night she asked me to soak for her some almonds, walnuts, sunflower seeds, pumpkin seeds, and dates.  All should be rinsed and each in separate glass jars (seeds can be soaked together).... I explained to her that the walnuts, not being whole and the almonds not really raw, are not the most ideal to use, so we will be looking into getting raw filberts and really raw almonds for the next time.... In the morning all nuts and seeds should be drained and rinsed.... The dates, we will use the soak water.... So in her little food processor she put almonds (she recommends peeling the skins off and says it is easily done if you start it with a paring knife), walnuts, dates, some ripe banana, and some of her seed mixture.  She added the date soak water to aid with blending and that carries some of the sweetness of the dates.  Then she tasted it, and when it tasted sweet enough, enough dates and bananas, she was satisfied.  She is now cutting up extra soaked nuts and will be rolling her mixture in this and then creating some bars..... Actually she just brought me a bowl full and is delicious... She definitely added plenty of dates and bananas - it tastes like a sweet breakfast porridge of sorts... Awesome!  Not sure how she will turn it into bars though... its a bit wet... But I am happy with pudding for breakfast and I did not have to make it.... Though likely I will be stuck with clean up.  But that is OK.   Unfortunately, her little sister is shouting for brown bread and oil (she may be a harder sell this morning, as she is quite stuck on whole wheat bread and oil - she would eat the whole loaf if allowed - so Caelee and I have our work cut out for us, in more ways than one....).  Until tomorrow, I wish you a glorious day!

Wheat Grass Juice and Mother's Milk Have some Things in Common

As I have been blogging lately about "Living Foods" and yesterday's theme was "The Ultimate Living Food," mother's milk, I decided today to compare and comment on some of the similarities and similar uses of  Wheat Grass Juice and Mother's Milk.  Wheat grass juice and mother's milk both have many healing properties.  They are both nourishing, likely the two most nourishing drinks around..... I knew people who went on wheatgrass juice fasts.  Full of so many nutrients, they subsisted on that and water for a period of time, though the length of such fasts I no longer recall.  Of course babies up until 6 months subsist easily on only mother's milk.  Both mother's milk  and wheatgrass juice are helpful and strengthening to the immune system.... Both seem incredibly healing externally, as well as internally.... Both mother's milk  and wheatgrass juice are excellent first aid remedies... I have used both personally on cuts and at different times in my life, as an eye wash, when  I had problems, such as styes or other irritations.... Nature provides us amazing remedies that are not found in bottles... There are countless ways that both can be used and helpful, and if you have access to either, it is worth a try, though it is not a bad idea to research first if anyone has ever used it for specific uses / purposes before trying it....

So if your local natural food store sells wheat grass, or if you are interested in learning to grow it check out books such as the Wheatgrass Book by Ann Wigmore http://www.amazon.com/The-Wheatgrass-Book-Maximize-Vitality/dp/0895292343/ref=sr_1_3?ie=UTF8&qid=1341782895&sr=8-
3&keywords=ann+wigmore+books, and consider investing in a wheat grass juicer.  If you are a nursing mother, know that the milk you produce can nourish and heal your baby, inside and out, as well as anyone else with whom you wish to share this amazing product!

So the focus on Ann Wigmore is just about done for now,  though tomorrow, I will share her recipe for seed cheese... After that we will once again branch out and vary topics a bit.... Though after all this talk about sprouting and living foods, I am inspired to reintroduce more of such foods into my diet and to my family.... My 8 year old is excited too and we have started purchasing some seeds, grains, and beans to sprout (the same ones we might cook, but with new intentions).  Future blog posts will detail our adventures in sprouting and recipes we create.  My daughter already has found the mini food processor and claimed it for her own living food pursuits.  Her creation today involved walnuts, sunflower seeds, dates, and apples, I believe, with a bit of water to blend.  I told her for tomorrow,  we will soak her seeds and dried fruit tonight. So stay tuned and I will share her daily adventures!

The Supreme Living Food

Today the topic is the ultimate raw/living food.  This one many of us make on a regular basis, everyday, some for several years.  Any guesses.....?  The most amazing, incredible living food that I know of.... the most nourishing.... of all.... is.... breast milk.  Now the topic can be a touchy one for some, as nursing is considered a woman's choice, and then beyond that, at times a woman who wants to nurse may have challenges or stumbling blocks that make it seem impossible, and at times truly that may be the case.  But with all this taken into account, when possible, producing the milk that will nourish a little growing body and providing that nourishment on demand is one of the most awesome gifts that a mother can give her child.

Times have changed.  I was born premature at a time when nursing was "out."  My mother never even considered nursing her children.... The doctor recommended formula, and she always did what she was told.... But years later,  I am convinced that what we start our child with has an effect on their immune system.  I was quite prone to allergies as a child and even still, to this day, I still react to allergens like cat dander or dust, though  interestingly, much less if at all when I eat optimally.  So if a child has been brought up on formula, the optimal diet can certainly mitigate some of the possible damages, but on the flip side, if you are able to nurse your child, consider this a blessing and opportunity to give the ultimate gift.

What comes out as mother's milk is made up from the raw materials we provide.  Having an excellent diet, free of pesticides (organically grown foods), plant based, utilizing a wide variety of vegetables, fruits, beans, grains, seeds. and nuts, with a generous amount consumed raw / living, assures that the quality of the milk produced will be superior and will assist that young one in growing big and healthy.

At times there are challenges.... Sometimes a baby is not flourishing on mother's milk.  Before giving up, just based on the opinion of one practitioner, it is a strong and confident mother that seeks second and perhaps third opinions, looking to understand the root of the problem.  With help, one can often find the source and correct the challenge...Sometimes it is a mechanical challenge and  other times, it  could be a food sensitivity, which has deeper roots that a good practitioner can help the family explore.  But with determination, the offending food or foods can often be identified and eliminated, allowing the child to once again flourish on their intended food.

These days practitioners can be so quick to urge the mother to add to the infant's diet, fortified products and cereals, supplemental vitamins, etc.... But truly, we are set up to provide our baby all they need in the first 6 months exclusively from the milk  that we produce.  And vitamin D... the supplement so often pushed on new mothers.... Mother's milk has some (assuming the mother has adequate unprotected sunlight and / or enough vitamin D in her diet or supplement).... And between March and October in the United States, perhaps longer in more  southern regions, 5-10 minutes of unprotected sunlight, between 10 and 3 pm (no sunblock for that brief span of time) is sufficient, each day, to help build up those vitamin D stores naturally.

So I just wanted to take the time, while the blog posts are so focused on raw and living foods,  to appreciate this often overlooked living food.  Nursing a child even longer than the recommended 6 months gives only more benefit to the child and most likely the mother as well.  Nursing is a holistic experience.   We save resources...  no container to dispose of.... no heating required.... And the emotional connection which nursing forges can not be overlooked.

Kudos to all who have made this choice to feed their young one  living food, exclusively at first and later, as an addition to the foods that they one by one are introducing to their young one.  As part of your efforts to live the holistic life, if you are soon to be a mother, consider nursing that child.  If you are already nursing a little one, don't let societal  pressures make you stop before it feels right..... Nurse one year... two years...  three years or more.... Naturally the amount the child needs will lessen, and as they become more and more independent and interested in being like the bigger kids, they will naturally start to wean, or perhaps you will gently assist them in this process... if you feel the time is right.... But know that no one else can tell you the right time.... really about anything.


 As we live more and more holistically, we start to realize that in more ways than one, the answer is within us.  We just need to listen.....

Tomorrow, I am going to share a few little known facts about  this amazing living food, some  alternate uses.... Curious?  Even if you are not  a nursing mom... this is quite good to know... Check back tomorrow, same time, same place.... And until then I hope you have a glorious day.

How Easy It Can Be to Make Your Own Sauerkraut

Well I admit, I buy my sauerkraut at Whole Foods Market.  These days, you can find naturally fermented sauerkraut in the  refrigerated section  of most Natural Food Markets.  Real Pickles and Bubbies are the two companies that I know of that make it without using vinegar, instead, fermenting the cabbage in the natural way.  Kim Chi is a Korean version of naturally fermented vegetables, and you likely will find that in the same location.  The key things if you are buying ready made sauerkraut or kimchi is to be sure that they are packaged in glass (as fermented foods should never be in plastic - the acids produced might  break down the plastic and you don't want to be eating that...) and make sure that the only ingredients are vegetables and possibly spices and sea salt.  Added vinegar is not ideal for us and is a tip off that the product was not naturally fermented.

But it is easy to make your own.  I might just give it a whirl this summer!  Want to know how?  Well, I have to admit, I whipped out Ann Wigmore's book,  Rebuild Your Health,, one of Ann Wgmore's most recent books, as this recipe,  was partially committed to memory, but not enough to rely upon when  relaying!  So she called her kraut veggie-kraut.  The directions are as follows:
-2 -3 heads of red or green cabbage, as this makes up 80% of the recipe
-Other veggies (choose from beets, carrots, celery, zucchini, and / or seaweed to provide other 20%
-Remove 3 or 4 nice outer leaves of the cabbage, rinse and shake dry, setting aside for use later
-Wash all veggies and peel those that need peeling.  Ideally do final rinse of veggies with drinking quality water.
-Food process, grate, or shred all of the veggies - we used to use the champion juicer, with the blank piece in place instead of the juicing attachment..  The vegetables need to be food processed until the juices are flowing, so if the juices are not flowing after your best efforts (if you just have dry grated vegetables, you need a means of smashing them more.... the  book recommends putting the ingredients in a crock (make sure it is of a natural material, such as clay without any coatings that could leach into the kraut, as remember fermentation  creates some acidity....) and pounding with a baseball bat or board until the juice flows.  I have trouble picturing me with a crock full of shredded cabbage and a baseball bat, so figure out what works for you....
-With juices flowing, keep the ingredients in a crock, leaving a little room for expansion.
-Cover the contents with the outer cabbage leaves that you saved and place a plate on  top of the leaves, one that fits inside the crock, allowing it to push  down on the mixture.
-Then place something heavy on top of the plate to weight it down, such as a previously cleaned rock - I believe that is what we used.
-Cover the entire crock with something "breathable, such a towel or cloth
-Let this sit at room temperature, 3 days if you used the Champion Juicer, and if you shredded or pounded the cabbage, it may take longer, up to 7 days for fermentation.  The cooler the climate, the longer time may be needed.
-When ready, remove the weight, plate and outer leaves (which if you like may be eaten).
-The top layer tends to be darker and may have a different flavor, if you like it ingest it, if not, it may be removed and discarded.  Juice will be near the surface.  You may use the end of a long wooden spoon to make holes through which the liquid may seep back down into the kraut.  Mix well and transfer to glass jars with lids to store in the refrigerator.
-It should keep, when stored properly for 2-4 weeks.
Ann Wigmore's book, Rebuild Your Health may be ordered through the Ann Wigmore Foundation http://www.wigmoreretreat.com/contactUs.html.

Because I like to provide options, I searched on-line for alternative methods of making sauerkraut and found another I really like.  Here is the  link if you  want to  check it out.  This one is pretty simple, but unlike Ann Wigmore's method, though similarly to most, uses sea salt as a part of the process, which likely would be tasty and more like the sauerkraut to which you are accustomed, as well as provide added assurance that  the wrong kind of bacterial growth will be inhibited (though in all my time making sauerkraut the Ann Wigmore way, I never noticed any problems from the exclusion  of added sea salt....)  - so here is a link for an alternate method.....http://bonzaiaphrodite.com/2010/09/how-to-make-sauerkraut-at-home/

So happy fermenting (how often fo yo hear that?) and wishing you a glorious day full of life!

Lets Talk Watermelon

Most of us don't realize that there is more to watermelon than just the sweet watery pinkish red flesh that we normally consume.  Now, from my days working at The Ann Wigmore Foundation, I learned that  the white part of the watermelon is very edible and quite good for us, though finding the nutritional content is challenging, as the national data base provided by the USDA, is most likely just giving the nutrients that are contained in  the  red/pink flesh, and though delicious, it is not the most nutrient dense food out there....

The white part of the rind, while less sweet and a bit harder, most likely contains more nutrients than the sweet pink flesh.  Its taste is a bit like a cucumber.  As you might recall, we used it in  summertime, as a part of Energy Soup.  We also juiced watermelon regularly.  There is some debate over whether or not you should peel the watermelon's outer rind (green part) before juicing.  I found only one site alluding to the fact that consuming the outer green part can cause indigestion as well as suggesting that the nutrients are challenging to access from the green.  However the same site had a plethora of recipes for the white rind.  http://watermelonrind.com/.  Other sites seemed to suggest, at least for juicing, that juicing the green with the white is fine, and likely more beneficial.  If the watermelon is inorganic, I would definitely peel the outer layer.  If not, it appears for juicing there is a differences of opinion, some touting health benefits and others suggesting to peel the melon.  So this one must be left to your personal discretion.

Now the seeds were of question to me.  Are they edible?  All the sites I visited said yes, with one even pointing out the nutrients contained therein http://nutritiondata.self.com/facts/nut-and-seed-products/3147/2  However, realize, the nutrients presented are for a cup of dried watermelon seeds.  So the likelihood of my eating a cup of these seeds is slim, and when compared to other seeds, they are not superior, but from my search, apparently safe to ingest.

So enjoy the fresh watermelon that abounds, but don't toss out the best parts!  Check out the recipes for using watermelon rind in the link above and all over the internet!

Celebrate Your Own Independence on Independence Day!

Happy Independence Day to you!  Thinking about the significance of The Fourth of July,  the day that a group of  people declared their independence from  the control of those who felt it was their right to tell them how things needed to be, we can all likely apply this in our own lives.  If you are reading this blog, you are likely independent minded, as to live the holistic life or even try to do so takes effort,  being able to go to the beat of your own drum at times and go against the common way things are currently done.

So today, celebrate yourself and your efforts to think independently.  It takes courage to be willing to be different, to ask questions, and to do things differently if you don't like the answers you receive.  Allow this independence day to awaken in you the  desire to declare independence from the mass market that tries to sell you products that you may not need or want and often ones that take a toll, one way or another  on the environment.  Declare your independence from the part of you that does things, or at least some things, the way you always did, despite new information that you have received that tells you there is a better way, that would reap benefits for those who come after you, if you just make a bit more effort.

So once again Happy Independence Day and I challenge you today to find something in your life that you need to declare independence from and do so!  Feel free to comment and share! Just click on the word comment at the bottom of this blog, if you are reading this and would like to share something in your life that you are declaring independence from.  I will share, just to be fair.....  I wrote in an earlier blog that I love EO wipes.  I use them liberally, likely, often when  they are not really necessary.  I use them on hands, toys, surfaces....They are alcohol based and so therefore antimicrobial by nature.... But they still end up in landfills when I am done.  And part of the holistic life is developing resistance by some exposure to less than ideal bacteria..... Now I don't see myself giving them up 100%, but cutting my usage in half....  that is doable.....  So that is my declaration.... What is yours......?

Buckwheat Cereal.... Yum!

I hope no one is getting bored.  Generally, I try to mix things up, not doing similar topics too many days in a row.  But lately, there is so much interest in raw food, and since Ann is no longer here to spread her own word, I thought it would be nice to get the info out there, just as I remember it, for those who are interested.  And giving just a taste seemed not enough.  Discussing one part of the lifestyle seems to necessitate explaining others.  So consider this our mini course in the teachings of Dr. Ann - LIving Foods at your Service....

Now if you are just tuning in today, if you did not catch earlier blogs, Energy Soup, Dr. Ann's most famous creation, was yesterday's topic (and recipe) along with almond cream,  Rejuvelac was June 29th's post (of course how to make it the way we learned in the early nineties) and June 28th is a quick course in how to sprout.   So if you have not read those posts, I encourage you to do so, as each  earlier post includes instructions that are necessary for the following recipes.  You must understand sprouting to properly make Rejuvelac and Rejuvelac is used in all of her recipes.  Energy soup is the recipe that Ann felt was most important in the "Living Food" Lifestyle.  The focus on consuming many greens so as to best nourish our bodies is  clear from reading the recipe.  But people  do enjoy variety, and from a health standpoint, the more variety, the greater chance of meeting our nutritional needs, as each food has a different balance of nutrients.  So viva la difference!

One very easy and delicious breakfast we enjoyed is Buckwheat cereal.  Though I have not sprouted buckwheat in a while (remember, currently, though teaching this to you, I am not living "The LIfestyle"...), I clearly recall that buckweat only needed to soak 15 minutes prior to sprouting (Other seeds are soaked based on their size, so small seeds, such as sesame or sunflower seeds soak just 4-6, beans and grains soak about 8 hours, large nuts like almonds about 16 hours....).  OK, you need really raw buckwheat (looks whitish - beige).  You can definitely find it at on-line stores that sell raw and sprouting equipment products.  You might also find it at natural food stores, but it must say raw, as much buckwheat is roasted or slightly toasted.  And make sure that you buy hulled buckwheat for sprouting.  Unhulled buckwheat looks like little  black triangles  and that is what is used for growing buckwheat "lettuce."  However growing greens from unhulled buckwheat requires soil and 7 days,  so this is not  what we are using for cereal!

Rinse your hulled, raw buckwheat well and then place in clean glass jar to soak, adding at least 3 times as much drinking quality water as there is buckwheat.  After 15 minutes, pour off the liquid and then rinse and if in a sprouting jar set at a 45 degree angle, sprouting jar lid screwed on tightly and facing downward, or if in a sprouting bag, hang.  Generally if you do this at night, the buckwheat has slight tails by the morning and can be rinsed and  used.  Just make sure the tails are about as long as the buckwheat seed.  Now you just rinse and put in a blender with enough rejuvelac to blend easily and either peeled cored apples, or we loved really ripe bananas.  Now if I remember correctly, Ann did not like us using the bananas, and I have to admit, I don't recall exactly why.  Quite likely it was because it tasted so fabulous, the students were eating a bit too much - hence not leaving much room for Energy Soup  which was supposed to be the  focus.  But we only  served  it  at breakfast, so certainly later  in the day....there was room.....  But if you want to be more  true to Dr. Ann's teachings, add the apple.... If you want to live on the wild side......

So this is your bite for today..... Tune back tomorrow for a taste of something else....Until then I wish for you a glorious day!

Ann Wigmore's Famous Energy Soup

Energy Soup was all the rage when I studied with and worked for Ann Wigmore..  That has not really changed, though the recipe has been a bit adapted, as different folks head the kitchen and get creative.  Dr. Ann was happy if we prepared Energy Soup for breakfast, lunch, and dinner!  The students, were they equally overjoyed?  Not so much.... "Energy soup again?"  they would say with a certain  look in  their eyes.... So we would occasionally shake it up with a yummy buckwheat cereal or fresh watermelon juice.   And in week 2 of the program,  we taught the students to make nori rolls with "seed cheese" on Tuesdays, I recall...  I still remember which day... They were that good!   And I do remember making guacamole the night the students first arrived..... But otherwise, during the 12 day program we offered, it was Energy Soup!  Love it or leave it!

So here is the recipe we used in Boston circa 1991-1993.

In a blender (because remember no cooking....) please place the following:
*1-2 handfuls of sprouted beans (we used a mix of sprouted lentils, green peas, and mung beans - though the mung beans were later eliminated from the mix - something in them when viewed by some high tech device was "spinning the opposite way of the other beans...." My memory from 20 years ago on this one is a bit scanty, and I believe the man who told Ann this, well respected at the time, is now deceased, and his name no longer at the tip of my tongue.... so you will have to trust me on this one...) -  Thus the more recent mix was sprouted green peas and lentils, a couple of handfuls.
*1 or more peeled and cored golden delicious apples (really any apple you like would be fine, but sweet golden delicious apples were quite tasty in this recipe....) - and this is just really added to sweeten the soup so it would be more palatable, so feel free to leave it out if you are practicing food combining - or try a sweet vegetable such as carrots....
*some pieces of Dulse (seaweed, available from Maine Sea Coast Vegetables), just a bit to start - adds minerals and some salty flavor - start with less - you can always tear some up and add to the soup later, on top
*Rejuvelac - just enough to make it all start to blend - the recipe we used is posted in the blog post June 30
* Put the lid on the blender and pulse for a few moments
*Now add lots of greens - we grew Buckwheat "Lettuce" and Sunflower Greens on the premises, in the grow room, in about 7 days - Add and blend - add more, add rejuvelac as needed to have enough liquid to blend.
Finally at the end, add a half of an avocado, or more as you like, to make it creamy and add flavor-
There you have it - the original...... Or so I was taught.

Sometimes we used almond cream in place of avocado.  Easy to make, but  nowadays you have to search for really raw almonds, as all US grown almonds are flash pasteurized.  I have heard that you can get really raw organic almonds imported from Spain, possibly at Trader Joes.....  So find some really raw almonds and soak in drinking quality water 16 hours.  Now rinse and remove the skins.  They can be peeled off, a bit of a slow process.  The way we did it back then (SShhhhhh.... We poured them into boiling water and counted to 5 and then poured them into a strainer.  Then the skins just popped off when you squeezed a bit.... But a little less raw, one might think, though I was assured at the time that 5 seconds was not enough to destroy all the enzymes.... But some?   Oh well, better to go slower without the boiling water if you are a purest.... Anyway, now blend your newly peeled (skin  off) almonds with rejuvelac, enough to blend to a smooth consistency and there you have it - almond cream.  If you want it to take on a bit of a kick or fermented quality, like yogurt, let it sit an hour or two.  Keep tasting as it will get "kickier."  Then refrigerate in glass covered bowl,  but you can  add several spoonfuls to your Energy Soup, in  place of  the avocado.

Now other  variations to the soup....  Ann was actually quite cute - she would go walking through the Boston Commons, or at least I was told, and she would occasionally pick wild edibles, such as purslane or lambs quarters and others... And she would come into the kitchen and say, "Here dear, add this to the soup...."  I have to admit, I was told she got them on her walks.... As I live in the Boston area and ponder, where did she find these still growing wild.... I have not noticed wild edibles growing on my walks....though again, admittedly, I don't really  know what they look like.....  There is some possibility that she was walking through China town.... Hmmmmm

So anyway, whatever greens you like to eat raw, sure you could throw them in the soup.  And sweet veggies like carrot can replace the apple, or hearty souls might not need anything to sweeten the  mix.... In Puerto Rico, they sometimes use papaya instead of apple.  And I could swear in the summer, we sometimes used the red and white of the watermelon in place of the apple and put pieces of the red on top.... Though when speaking to someone in Puerto Rico, they said "Oh no, never add the red/pink part of the melon to the soup, just the white...." But we did.... And I know it was not my idea.... Just following the teachings of my kitchen guru at the Foundation, Carolyn.... Perhaps it was when Dr. Ann was in Puerto Rico?   Hmmmm..... When the master is away, the students sometimes play.....


Check back tomorrow for a few more recipes from the old days.  Then we will have to shake it up with some new topics, as I don't want anyone to get bored.....However, with all these raw and living posts,  I may just go raw / living again..... At least more than we are currently doing, as right now raw in my house is generally just munching raw fruits and veggies.... nothing fancy.....    Though a few weeks ago we did sprout some sunflower seeds, so perhaps we are making  progress....My eight year old is now asking if we can make Energy Soup.... How cool is that?

Ann Wigmore's Most Recent Teachings

In the past few days, we have touched on where Dr. Ann got her "roots."  Now lets talk about the evolution her work took.  Beginning under the name, Rising Sun Christianity, and then later Hippocrates Health Institute, Ann Wigmore  taught the value of eating an uncooked (vegan or animal product free) diet.  Important aspects included drinking fresh wheat grass juice and eating freshly grown greens, generally sunflower and buckwheat greens, grown in 7-10 days in soil produced in your very own home, from the compost you make yourself, with the help of earth worms.  Other important aspects of the diet were the sprouts and the naturally fermented foods (veggie kraut and rejuvelac - mentioned in an earlier post already).

In the early nineties, Dr. Ann and the manager of Hippocrates Health Institute, Brian Clemente, went separate directions.  Brian took Hippocrates Health Institute to Florida, where he continued to teach his version of Dr. Ann's program. Ann began her teaching again, still in Boston and then soon thereafter, at her facility in Puerto Rico.  Her focus changed a bit, as she became more convinced that blending the food with rejuvelac, which was touted as being enzyme and probiotic rich, helped make the food more digestible.  Less and less salads or "chew food" and more and more blended creations were served in her healing programs.  Cleansing of the colon through enemas and colonics was a large focus, as illness was seen as originating often in  an unhealthy "gut".  Ann many times said that the causes of disease are toxemia (literally being filled with toxins) and deficiency, not having the nutrients required for health.

The focus on consuming an uncooked diet was due to the presence of enzymes and nutrients in uncooked food and the idea that cooking destroys or changes some nutrients, making them less available, and enzymes do not survive temperatures beyond 118 degrees.  When there are no longer enzymes present in food, our bodies need to produce / construct digestive enzymes to help break down the food.  When we consume food which still has enzymes intact, if we masticate (chew) our food properly, these enzymes can begin the process of digesting our food, therefore rendering digestion a less taxing process.

The use of sprouts is because beans, grains, seeds, and nuts, all potential life, in the raw form, have enzyme inhibitors present that make it not possible for us to properly digest them raw.  When cooked or soaked and sprouted, these enzyme inhibitors are deactivated.   However, cooking destroys the natural enzymes, while sprouting actually increases the nutritional content of food.  So hence, the sprouting began.....

As mentioned previously, The Ann Wigmore Foundation and The Ann Wigmore Institute still exist and offer classes and retreats throughout the year. The Ann Wigmore Foundation of San Fidel New Mexico http://www.wigmore.org/ and The Ann Wigmore Institute of Aguada Puerto Rico http://www.annwigmore.org/about.html are still accepting students and teaching in the spirit of Dr. Ann.  Though over the last 18 years since Dr Ann's passing, some things have changed and evolved, when talking to someone at each local, I felt so much of the same original energy that was there when I worked for Dr. Ann 20 years ago, and I was glad.

But I am going to pass on more of the recipes and ways that things were done back when I was a part of it all.  Interested? Curious?  Check back tomorrow when we will be talking Energy Soup!  And I will give you the recipe I was taught to make!  Likely I could have prepared it in my sleep and the recipe is still firmly fixed in my memory banks!