As I make food for the day in the kitchen, and in the last decade and a half, this has generally involved cooking, I ponder.... I was such a motivated raw and living fooder in the early nineties.... what is the process of believing so strongly in a lifestyle and yet going back to one that is less ideal...?
As I munch some fruit for breakfast (raw) and notice the incredible sweetness and richness, I feel light and energized. For my whole life, I have always preferred eating fruit in the raw state. Cooked fruit seemed diminished, less than.... What I felt intuitively was confirmed, when I read Fit For Life by Harvey and Marilyn Diamond http://www.amazon.com/Fit-Life-Harvey-Diamond/dp/0446553646/ref=sr_1_1?ie=UTF8&qid=1341078451&sr=8-1&keywords=fit+for+life+harvey+diamond back in the eighties. This was truly my introduction to the effect of what we eat and when on our body. Basically this book contained the principles of natural hygiene, perhaps watered down or made more simple. In a nutshell, food combining for maximum digestion (though I have had trouble finding "hard science" to back it up, it always felt right on to me.... ) is the theme.
According to Harvey and Marilyn Diamond, eat fruit on an empty stomach, and only eat fruit before noon.... Complex food (ie meat or dairy or beans or grains or seeds or nuts) may be eaten, one category at a time with vegetables, and then wait for 3 hours before eating a different complex food. And presented in this book is the fascinating concept that the planet is mostly made up of water and so too are our bodies, so that to properly nourish (and cleanse on a regular basis) our bodies, most of what we eat should contain that much water - hence not be cooked because the cooking process takes away some of that water, changing the way it affects us. This made sense and when I began eating this way, it felt profound. I felt lighter and had more energy... I feel best when I follow this.
The fact that many raw and living foods recipes do not follow the principles of food combining (as they mix fruit and vegetables) troubles my sensibilities, based on my experience with food combining. That likely started my gravitation away. And as compared to nowadays when the raw and living foods movement is growing in leaps and bounds and you can find raw restaurants "sprouting" up all over, then in the nineties, we were a smaller group of "devotees". It was frustrating to go back to visit family or friends (not in the lifestyle) and struggle to find food that would satiate me. If one more waitress (or host) handed me an iceberg lettuce salad with a few pieces of tomato, in lieu of what the others were dining upon, I thought I might just start shouting, "Could you feel full after this?"
And I was young and working full time. So sometimes I did not prepare food ahead of time. I would eat a half a melon for lunch. But I would be hungry a couple of hours later, with no opportunity to eat. So soon I was making "allowances," eating the sprouted manna breads, sold in the natural food stores in which I was working, along with my otherwise mostly raw diet... http://www.mannaorganicbakery.com/new_manna/ver.php/mod/catalogo/categoria/14/Sprouted%20Breads%20by%20the%20Case. I have not eaten these in a while.... Yummy Cinnamon Date... and now they have a Fig Fennel Flax and Banana Walnut Hemp! I notice you can even order them on line..... They are not truly raw, but are often considered "transitional food," cooked at a lower temperature, with no added sugar or oil and utilizing sprouted grains. Nor were my favorite varieties "good food combining," but oh so delicious, as the ones with fruit tasted like muffins to me, the girl who no longer ate baked treats! I was a bit of a child in a candy store, having consciously deprived myself for quite some time....And then the cooked food came back.... Slowly at first and then the list of allowed foods kept expanding. so many foods I had not eaten for so long. So I am sure I enjoyed myself....
However I have to say, as I am cooking and I munch a raw piece of carrot before tossing the others into the steamer, I like how it feels. I feel light and bright.... A few minutes later, out come the sweet potatoes, piping hot.... And they are delicious, but I notice a heavier sensation. The raw foods feel like they heighten my senses... The cooked food feels heavier and I feel a bit less alert.... Hmmmmm... Food for thought....
So I would say "It boils down to..." how do you feel when you eat ___? Do you feel more alive and awake or more dense and ready for a nap? Now don't get me wrong, I do love how it feels to sleep, but that need and feeling should not be brought on by eating.... I think the ideal diet utilizes proper food combining, so separating fruits and vegetables is certainly best, but if mixing them together in recipes does not make you gassy or feel unwell, and you enjoy the unique flavors created by the mix.... then perhaps for you it is fine. We are all individuals. Ann Wigmore's teachings in the nineties focused on blending food (with rejuvelac), as she felt people, especially those who were ill, were not properly chewing their food and if food is not properly broken down in the mouth, we likely don't get all the nutrition from them. But if you are well and chewing properly, then certainly eating whole foods according to your need and instinct is likely fine and the natural way.
But as Dr. Ann titled one of her earlier books, "Be Your Own Doctor". No one else is inside and experiencing what you are. Don't allow another who claims to know better override your intuition and senses. Hear your body. And as Hippocrates once said, "Let Food Be Your Medicine."
Saturday, June 30, 2012
Friday, June 29, 2012
Who was Dr. Ann Wigmore and What Is Rejuvelac?
Ann Wigmore, known to many as the mother or grandmother of "Living Foods" or the raw food movement in general, died in a fire in her health institute in Boston, MA, in February of 1994. I had the fabulous experience of working in her health institute in Boston for roughly 2 years, prior to her death, and am grateful for all I learned there. So much of what I have shared and will be sharing this week, I dedicate to her.
Dr. Ann (she had the title bestowed upon her of naturopath, before there were actual schools of naturopathy, in honor of her work in the area of natural healing) was born in Lithuania and learned, during the war from a woman that she referred to as her grandmother, of the healing powers of wheatgrass, both internally and externally. A large part of the healing program that Ann taught over the years was based upon this learning. The fiber of wheatgrass is not readily digestible by us, as opposed to cows whose digestive tracts can handle such, so wheatgrass may be chewed and the pulp spat out, much like used up chewing gum, or it may be juiced in a juicer designed for that purpose. It is best to drink or chew on an empty stomach, approximately 15-30 or more minutes prior to eating, or when the stomach has fully emptied from any previous meal.
Dr. Ann returned to the roots she had learned at an early age in Lithuania, when she was diagnosed with colon cancer around the age of 50. That is when she learned more about and began teaching the healing benefits of eating food that had not been heated and began consuming a diet full of uncooked vegetables, fruits, greens, and sprouted beans, grains, seeds, and nuts. She also began creating naturally fermented foods, notably "rejuvelac" and "veggie-kraut." You can read more about her life, in her autobiography, Why Suffer. You will find it available on-line and I just found a link on Amazon.com http://www.amazon.com/Why-Suffer-Overcame-Illness-Naturally/dp/0895292866/ref=sr_1_1?s=books&ie=UTF8&qid=1341005636&sr=1-
In the years since the fire in Boston, much has changed. The house was so badly burned, The Ann Wigmore Foundation relocated to New Mexico, where they currently offer classes, as mentioned in yesterday's blog. You can learn more about their classes and activities at http://www.wigmore.org/
The Ann Wigmore Institute in Puerto Rico has continued their classes in the years since Ann's death as well. They are located ocean front in Aguada, Puerto Rico and I am told that they are offering a summer discount of 25% off the class sessions in July and August....so if you have some time on your hands, a bit of expendable income, and the desire to learn the program that was originated and designed around Ann's teachings, consider a trip to New Mexico or Puerto Rico sometime soon.
I recently chatted with a staff person from Puerto Rico's Institute and the Director of the Foundation in New Mexico and was pleased to see, though some of the recipes and ways of doing things have changed in time, it appears much has been done to carry on Ann's work in her absence, which is now going on more than 18 years (since her death). Though many have begun Institutes that teach different versions of raw or living foods lifestyles, and some have names that deceptively imply they are "the original thing", the only two that were overseen and directed by Ann, until her death, are these two. So if you want to get the information, consider getting it from the closest there is to the source!
So, as once again, this blog post is getting a bit long, as promised, one recipe for today, back from the early nineties - Rejuvelac! Well so as not to repeat, check out yesterday's post on sprouting, if you do not recall the instructions.
*To make Rejuvelac, we sprouted wheat (soft pastry or kamut taste the most delicious). We would rinse the sprouted wheat berries that had tails generally about 1 - 1 1/2 times the length of the wheat berries, and after rinsing well, would place them in stainless steel or glass containers, filled about 1/3 of the way with wheat berries and somewhere between double and twice the amount of sprouted wheat berries, we would add water (again good drinking quality) and then cover with some breathable material, ie cheesecloth and secure with a rubber band. We would let the water sit on the berries approximately 48 hours, but might taste a bit sooner, at 36 or so hours. When the taste was a bit lemony, not quite fizzy, it was ready. We would pour the liquid off, through something that could strain it, such as a stainless steel strainer, and if it is not to be used right away, put in glass jar and refrigerate, and then put the berries back in the container and add more water and let sit 24 hours, again covering the container with a breathable material. Then we would again strain and could do one more time, more water, same deal. After the last batch, some would dispose of the wheatberries (but in Boston, we would cross the street from our Commonwealth Avenue house (4 story brownstone at the corner of Exeter and Comm. Ave) and bring the berries to the park that runs down Commonwealth Avenue, scattering the berries for the birds - we must have been a sight, in the middle of the Back Bay of Boston....)
And so there you have it for today. The famous Rejuvelac. Nowadays, I have learned both the Foundation in New Mexico and The Institute in Puerto Rico are utilizing sprouted quinoa as one means of making rejuvelac, actually no longer using the sprouted wheat version... I was fascinated and will have to try sprouting quinoa and perhaps try this new version. So much changes in twenty years, but so too, the desire to heal and help others to heal is still very much alive in New Mexico and Puerto Rico. So Kudos to all of you working so hard to keep Ann's mission alive. And thank you to those who I spoke to, that shared more about the current offerings and opportunities still very much alive at Dr. Ann's two locals!
Thursday, June 28, 2012
The Joys of Sprouting!
As I mentioned yesterday, I am going to share some of my favorite recipes from my days at The Ann Wigmore Foundation. However, today's post is mostly about how to sprout beans and grains, and then I have given you my own recipe for a delicious sprout salad. Tomorrow, I will discuss recipes that were used back in the early 1990s, at The Ann Wigmore Foundation. Since the fire and Ann's death, much may have changed, but then again, perhaps not..... So to get started, lets speak about sprouting.
Sprouting, or germinating grains, beans, seeds, and nuts are a core part of the raw and living foods diets. So lets start with wheat.
* You may choose to sprout kamut (ancient Egyptian wheat), hard red winter wheat berries, soft pastry, wheat, spelt, or other close relatives, such as rye. The main thing is you need whole "berries" as only the whole seed, raw and untreated, will sprout.
* You will need a sprouting jar with sprouting lid or sprouting bag, which is often sold in natural food markets and certainly available from many companies on-line,
* Now you need to rinse and remove broken seeds or any other debris and then if using a jar, fill the jar with 1/4-1/3 rinsed seed and the rest drinking quality water (ideally good (clean) well water, filtered, or spring water - distilled water or water devoid of minerals will not assist the seeds in properly growing).
* The wheat berries (or which ever you choose) should soak 6-8 hours. If using a sprouting bag, you may soak the seeds in a glass, ceramic, or metal bowl and then transfer or soak in a bowl, while the rinsed seeds are already in the sprouting bag.
* After 6-8 hours you pour off the soaking water, rinse the seeds and drain the liquid and either hang your sprouting bag or put your sprouting jar with lid screwed on, at a 45 degree angle (a part of a dish drainer that hangs over the sink would be fine (with the sprouting jar lid facing downward at the 45 degree angle, to allow proper drainage or have the sprouting bag hang over the sink or something to catch the dripping water.
*Sprouts are then rinsed twice a day, or more if very hot, as you don't want them to dry out - they are growing plants - until they have grown a small tail (generally about 1-1 1/2 times the length of the berry. Lentils and mung beans (though the mung beans will not look anything like those in the store, as those are grown with pressure, in a different manner) may be sprouted in the same way, and one can also make a sprouting mix in a jar with a combination of the above mentioned grains and beans.
*Once the tails are about the same length of the seed, refrigerate and rinse and drain once daily, utilizing within a couple of days, ideally, as they will continue to grow, and sprouts, as they grow, change in flavor and may not be ideal for consumption as they become plants, so eat before the beans have tails that are long and leaves beginning to form. The grains will start to taste grassy and our bodies can't properly digest the fiber in wheat grass (that is why it is juiced and not blended into drinks).
Well once again, this post is getting long, so I will give more recipes using sprouts tomorrow.... But a simple way to use a mix is as follows:
I suggest sprouting a blend of kamut and rye berries, lentils and mung beans.
Add a couple of handfuls (or more as desired) to a bed of mixed raw greens, such as mesclun or your preferred combination. Add some pieces of raw dulse, cut or torn into small pieces, some unrefined cold pressed oil, such as flax or hemp, the juice of half a lemon, and a sprinkle of kelp powder for added salt if you prefer (Dulse and Kelp powder are available from Maine Sea Coast Vegetables https://www.seaveg.com/shop/. This is a wonderful, really raw summer dish. You can add any of your favorite fresh herbs, perhaps a dollop of raw sauerkraut or slices of raw pickles (my favorite brand is Real Pickles http://www.realpickles.com / Stop here if you want totally raw!
If you want a bit of a less raw addition, I love adding nutritional yeast http://www.nowfoods.com/Supplements/Products-by-Category/Brewers-Yeast-Nutritional-Yeast/M003476.htm for a delicious "cheezy" flavor and the B vitamins, zinc, and protein contained within, and lecithin for an added nutty flavor and some "brain power"- good source of choline! http://www.nowfoods.com/Supplements/Products-by-Category/Mental-Fitness-Sleep-Mood-Support/Lecithin/M013834.htm,
You can also get a fabulous unpasteurized, naturally fermented soy sauce, available at most Whole Foods Markets, as well as other natural food stores Ohsawa brand Nama Shoyu https://shop.goldminenaturalfoods.com/OHSAWA-ORGANIC-NAMA-SHOYU-32-OZ/productinfo/0501-1032 and that adds a delicious touch of saltiness!
And one final add on for the hearty folks is some spirulina - a type of algae touted for its health benefits for years, when mixed in with the nutritional yeast and lecithin, as well as the rest of the salad, you hardly taste the flavor and it actually adds both nutrition and a unique flavor to the dish! If you try it I hope you love it. Back in the day, I used to share my lunch salad (including the spirulina) with a 16 year girl that worked with me in a natural market. She ate nothing natural, but loved my salad!
Sprouting, or germinating grains, beans, seeds, and nuts are a core part of the raw and living foods diets. So lets start with wheat.
* You may choose to sprout kamut (ancient Egyptian wheat), hard red winter wheat berries, soft pastry, wheat, spelt, or other close relatives, such as rye. The main thing is you need whole "berries" as only the whole seed, raw and untreated, will sprout.
* You will need a sprouting jar with sprouting lid or sprouting bag, which is often sold in natural food markets and certainly available from many companies on-line,
* Now you need to rinse and remove broken seeds or any other debris and then if using a jar, fill the jar with 1/4-1/3 rinsed seed and the rest drinking quality water (ideally good (clean) well water, filtered, or spring water - distilled water or water devoid of minerals will not assist the seeds in properly growing).
* The wheat berries (or which ever you choose) should soak 6-8 hours. If using a sprouting bag, you may soak the seeds in a glass, ceramic, or metal bowl and then transfer or soak in a bowl, while the rinsed seeds are already in the sprouting bag.
* After 6-8 hours you pour off the soaking water, rinse the seeds and drain the liquid and either hang your sprouting bag or put your sprouting jar with lid screwed on, at a 45 degree angle (a part of a dish drainer that hangs over the sink would be fine (with the sprouting jar lid facing downward at the 45 degree angle, to allow proper drainage or have the sprouting bag hang over the sink or something to catch the dripping water.
*Sprouts are then rinsed twice a day, or more if very hot, as you don't want them to dry out - they are growing plants - until they have grown a small tail (generally about 1-1 1/2 times the length of the berry. Lentils and mung beans (though the mung beans will not look anything like those in the store, as those are grown with pressure, in a different manner) may be sprouted in the same way, and one can also make a sprouting mix in a jar with a combination of the above mentioned grains and beans.
*Once the tails are about the same length of the seed, refrigerate and rinse and drain once daily, utilizing within a couple of days, ideally, as they will continue to grow, and sprouts, as they grow, change in flavor and may not be ideal for consumption as they become plants, so eat before the beans have tails that are long and leaves beginning to form. The grains will start to taste grassy and our bodies can't properly digest the fiber in wheat grass (that is why it is juiced and not blended into drinks).
Well once again, this post is getting long, so I will give more recipes using sprouts tomorrow.... But a simple way to use a mix is as follows:
I suggest sprouting a blend of kamut and rye berries, lentils and mung beans.
Add a couple of handfuls (or more as desired) to a bed of mixed raw greens, such as mesclun or your preferred combination. Add some pieces of raw dulse, cut or torn into small pieces, some unrefined cold pressed oil, such as flax or hemp, the juice of half a lemon, and a sprinkle of kelp powder for added salt if you prefer (Dulse and Kelp powder are available from Maine Sea Coast Vegetables https://www.seaveg.com/shop/. This is a wonderful, really raw summer dish. You can add any of your favorite fresh herbs, perhaps a dollop of raw sauerkraut or slices of raw pickles (my favorite brand is Real Pickles http://www.realpickles.com / Stop here if you want totally raw!
If you want a bit of a less raw addition, I love adding nutritional yeast http://www.nowfoods.com/Supplements/Products-by-Category/Brewers-Yeast-Nutritional-Yeast/M003476.htm for a delicious "cheezy" flavor and the B vitamins, zinc, and protein contained within, and lecithin for an added nutty flavor and some "brain power"- good source of choline! http://www.nowfoods.com/Supplements/Products-by-Category/Mental-Fitness-Sleep-Mood-Support/Lecithin/M013834.htm,
You can also get a fabulous unpasteurized, naturally fermented soy sauce, available at most Whole Foods Markets, as well as other natural food stores Ohsawa brand Nama Shoyu https://shop.goldminenaturalfoods.com/OHSAWA-ORGANIC-NAMA-SHOYU-32-OZ/productinfo/0501-1032 and that adds a delicious touch of saltiness!
And one final add on for the hearty folks is some spirulina - a type of algae touted for its health benefits for years, when mixed in with the nutritional yeast and lecithin, as well as the rest of the salad, you hardly taste the flavor and it actually adds both nutrition and a unique flavor to the dish! If you try it I hope you love it. Back in the day, I used to share my lunch salad (including the spirulina) with a 16 year girl that worked with me in a natural market. She ate nothing natural, but loved my salad!
Wednesday, June 27, 2012
Raw and "Living Food"
I learned about the Raw and Living Food Movements in the early nineties. I was living in San Francisco at the time and had gone to an Expo which featured natural and holistic products and services. This is where I came across the teachings of Ann Wigmore and "Living Foods." I began to incorporate more and more raw food into my diet at that time. The basic teachings describe "Life force" and enzymes present in food that has not been heated (at least not above 110 degrees Fahrenheit). At the time, I suffered from extreme acne, for which western medical doctors had been prescribing me antibiotics for several years, with little noticeable improvement. By that point, I had stopped the antibiotics and was certainly open to dietary change. I joined a support group in San Francisco, at that time (1991) called The San Francisco Living Foods Support Group, which held monthly raw potlucks. I just googled them and was pleased to see they are still in existence, with a new name and if you are in the San Francisco Bay area, you can find them on-line at http://www.living-foods.com/sflife/. At that time, I was introduced to Ann Wigmore's older books and began reading The Sprouting Book. Fascinated by what I was reading, and after learning that The Ann Wigmore Foundation (previously known as Hippocrates Health Institute) was in Boston, Massachusetts, I made plans to come east to attend a two week training. I was 24 years old and I consider this a turning point in my life.
After the two week course ended, I stayed on, joining the staff for about 9 months, continuing my learning and gaining more experience with "The Living Food Lifestyle." I left the Foundation for some time and returned again in 1992, staying on as staff for about one year, this time teaching classes and for part of my time, running the kitchen. So my knowledge base broadened. Unfortunately, a bit more than a month after I left the Foundation, in February of 1994, there was a fire at the Foundation, which took the life of Ann Wigmore, the founder and mentor. The manager at the time relocated The Ann Wigmore Foundation to San Fidel, New Mexico. Just recently I googled The Ann Wimore Foundation and they are still teaching classes there! If you are interested, they are on-line at http://www.wigmore.org/. And still in existence, though I have yet to visit, is The Ann Wigmore Institute, in Puerto Rico. You can check out their website at http://annwigmore.org/. Of course, after the death of the founder, it is unclear without visiting, how things may have changed over the years in the teachings, as there is no longer the one who created the movement there to say, "No, do it this way...." Perhaps one day I will visit and see......
But I am advised blogs that are too long do not get read, so I must conclude soon and tell you more specifics about eating more raw and living food tomorrow. But in a nut shell, so to speak, the foods consumed are plant based with the exception for some of raw honey. Fruits and vegetables are used raw, at times incorporated into smoothies or raw soups, and beans and grains are sprouted prior to consumption. Seeds and nuts are generally soaked and rinsed prior to eating or use. Want to know why? And learn more, plus some recipes from "The Good Ol' Days?" Check back tomorrow, when I will share some of my favorite memorized recipes, that 21 years have still not erased..... Until then I wish you a glorious day!
After the two week course ended, I stayed on, joining the staff for about 9 months, continuing my learning and gaining more experience with "The Living Food Lifestyle." I left the Foundation for some time and returned again in 1992, staying on as staff for about one year, this time teaching classes and for part of my time, running the kitchen. So my knowledge base broadened. Unfortunately, a bit more than a month after I left the Foundation, in February of 1994, there was a fire at the Foundation, which took the life of Ann Wigmore, the founder and mentor. The manager at the time relocated The Ann Wigmore Foundation to San Fidel, New Mexico. Just recently I googled The Ann Wimore Foundation and they are still teaching classes there! If you are interested, they are on-line at http://www.wigmore.org/. And still in existence, though I have yet to visit, is The Ann Wigmore Institute, in Puerto Rico. You can check out their website at http://annwigmore.org/. Of course, after the death of the founder, it is unclear without visiting, how things may have changed over the years in the teachings, as there is no longer the one who created the movement there to say, "No, do it this way...." Perhaps one day I will visit and see......
But I am advised blogs that are too long do not get read, so I must conclude soon and tell you more specifics about eating more raw and living food tomorrow. But in a nut shell, so to speak, the foods consumed are plant based with the exception for some of raw honey. Fruits and vegetables are used raw, at times incorporated into smoothies or raw soups, and beans and grains are sprouted prior to consumption. Seeds and nuts are generally soaked and rinsed prior to eating or use. Want to know why? And learn more, plus some recipes from "The Good Ol' Days?" Check back tomorrow, when I will share some of my favorite memorized recipes, that 21 years have still not erased..... Until then I wish you a glorious day!
Tuesday, June 26, 2012
Genetically Modified Food is Out There
Genetically modified food also referred to as genetically modified organisms, have had genes or traits from other organisms introduced into their DNA. The most commonly known genetically engineered crops are canola oil, corn, soy, and cotton Less commonly known foods that are now very commonly grown from genetically modified seed are sugar beets and Hawaiian papaya. And there are others, but, in the United States, unlike some countries, it is not mandatory to label foods as genetically modified. Wikipedia has a good entry with a lot of useful information, including the modifications found in particular plants. You can check this out at http://en.wikipedia.org/wiki/Genetically_modified_food. You can see what the US government has to say about genetically modified organisms and the issues involved at http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml.
A lot of the challenges regarding genetically engineered foods have to do with the unknowns. What effect will raising humans (or animals) on genetically grown food have in a few decades? Genetically engineered food first entered the marketplace in 1996, so currently, people have only been consuming such food for about 15 years. What long range effect may it have on the environment? The risk of cross-pollination spreading the genetically engineered "super plants" is very real. What are and could be the effects of genetic modification of plants on the land in which they grow? The organisms that normally live in the soil? Anyone that grows plants knows that besides sun and water, plants need to grow in rich, healthy soil, that is teeming with life, not just that of the plants. When we introduce changes at a genetic level, there most likely is a domino effect, and the long term effects could be catastrophic.
What can we do now? Unfortunately, the plants are already out there, growing, being purchased, often unwittingly by consumers. We can start by saying "No to GMOs." Purchase organically grown food - part of the current organic standards does not allow genetically engineered food to be labeled as organically grown. When purchasing products which contain some inorganically grown ingredients, look for the No GMOs or non GMO label, which some companies opt to use, to show that they have determined their products are free of GMO ingredients. And get involved! Look for organizations that are spreading the word on the dangers of genetically modified foods, in your area. The group that first introduced me to the issues was The Mothers for Natural Law. You can read a bit about them and the group now carrying on the work they started at http://www.safe-food.org/-campaign/about.html. But no worries... Remember knowledge is power. Do your best and then call it a day. Until tomorrow....
A lot of the challenges regarding genetically engineered foods have to do with the unknowns. What effect will raising humans (or animals) on genetically grown food have in a few decades? Genetically engineered food first entered the marketplace in 1996, so currently, people have only been consuming such food for about 15 years. What long range effect may it have on the environment? The risk of cross-pollination spreading the genetically engineered "super plants" is very real. What are and could be the effects of genetic modification of plants on the land in which they grow? The organisms that normally live in the soil? Anyone that grows plants knows that besides sun and water, plants need to grow in rich, healthy soil, that is teeming with life, not just that of the plants. When we introduce changes at a genetic level, there most likely is a domino effect, and the long term effects could be catastrophic.
What can we do now? Unfortunately, the plants are already out there, growing, being purchased, often unwittingly by consumers. We can start by saying "No to GMOs." Purchase organically grown food - part of the current organic standards does not allow genetically engineered food to be labeled as organically grown. When purchasing products which contain some inorganically grown ingredients, look for the No GMOs or non GMO label, which some companies opt to use, to show that they have determined their products are free of GMO ingredients. And get involved! Look for organizations that are spreading the word on the dangers of genetically modified foods, in your area. The group that first introduced me to the issues was The Mothers for Natural Law. You can read a bit about them and the group now carrying on the work they started at http://www.safe-food.org/-campaign/about.html. But no worries... Remember knowledge is power. Do your best and then call it a day. Until tomorrow....
Monday, June 25, 2012
Another way to Utilize Beans on a Hot Summer's Day
Grab your favorite tortillas or wraps and lets get started! I like wraps with the simplest ingredients - Whole Foods Market sells a very basic organic corn tortilla under its 365 organic label.... Now that gets me thinking, if you want to be more holistic, consider learning to make your own. I found a link for those adventurous souls who want to give it a shot! http://www.simplyrecipes.com/recipes/how_to_make_corn_tortillas/. Just be aware, whenever you purchase a corn product, if it is not labeled organically grown, it could be grown from genetically modified seed, which a large percent of commercial corn currently is. Want to learn more about genetically modified crops? Check back tomorrow, as that will be the topic of the day! But back to our meal....
Make sure you have some previously cooked beans on hand, pinto or black work best. If they are not already seasoned, you can saute some onions and garlic or add onion and garlic powder to them, to season, along with some olive oil if you like. They may be heated or used at room temperature. Now the rest is up to you. What do you enjoy in your burritos? I like to wash and cut up fresh vegetables, such as lettuce, tomato, and onion. Sometimes we make salsa with chopped up tomatoes, onions, cilantro, olive oil if desired, fresh lime juice, minced jalapeno if you like an extra kick, and sea salt to taste, of if you prefer, buy a prepared salsa from your favorite market. Guacamole can be purchased, but fresh made is superior and easy. Just mash up some avocado, add fresh lemon juice and garlic, as well as sea salt, to taste, for the most basic version. I enjoy my home made "sour cream." Check out the recipe in a previous post at http://livingtheholisticlife.blogspot.com/2012/06/love-cream-cheese-or-sour-cream-but.html. If you want a cheese or cheese alternative, we enjoy Daiya shredded http://www.daiyafoods.com/our-products/cheddar or I like to shred the Follow Your Heart Cheese alternative, sometimes on mine. http://www.followyourheart.com/products/category/dairy_alternatives/. So there you have it... a cool meal for summer utilizing a variety of delicious, wholesome ingredients!
Make sure you have some previously cooked beans on hand, pinto or black work best. If they are not already seasoned, you can saute some onions and garlic or add onion and garlic powder to them, to season, along with some olive oil if you like. They may be heated or used at room temperature. Now the rest is up to you. What do you enjoy in your burritos? I like to wash and cut up fresh vegetables, such as lettuce, tomato, and onion. Sometimes we make salsa with chopped up tomatoes, onions, cilantro, olive oil if desired, fresh lime juice, minced jalapeno if you like an extra kick, and sea salt to taste, of if you prefer, buy a prepared salsa from your favorite market. Guacamole can be purchased, but fresh made is superior and easy. Just mash up some avocado, add fresh lemon juice and garlic, as well as sea salt, to taste, for the most basic version. I enjoy my home made "sour cream." Check out the recipe in a previous post at http://livingtheholisticlife.blogspot.com/2012/06/love-cream-cheese-or-sour-cream-but.html. If you want a cheese or cheese alternative, we enjoy Daiya shredded http://www.daiyafoods.com/our-products/cheddar or I like to shred the Follow Your Heart Cheese alternative, sometimes on mine. http://www.followyourheart.com/products/category/dairy_alternatives/. So there you have it... a cool meal for summer utilizing a variety of delicious, wholesome ingredients!
Sunday, June 24, 2012
The Earth is alive, in her water ways, the soil, everywhere we see this. Living the holistic life is about not just the effect an action has upon us, but how that action affecs all the other life forms on this planet. Each moment, each action needs to be looked at for its effect down the line. Life in these times can be challenging and sometimes we forget to think before acting. But the power is in the moment. If each of us, each moment accepts personal responsibility for every action, then all would benefit. If we looked at our garbage and thought, "Would I like to have to bury this in my backyard?" or "How would I feel about living near the plant that burns garbage?" perhaps we would throw away less. If we think about what gets poured down the sink and thought, "How would I feel about my children swimming in this?" we might avoid chemical cleaners and drain openers and look for natural alternatives. If we recognize that all forms of life deserve equal respect, then we would do our best to eat low on the food chain, focusing upon eating plants that bare fruit and continue life after harvest. We would think about every product we buy or consume, not acting blindly.
Living consciously is amazing, but takes more effort than the alternative. If you are reading this blog, you have at least some interest in living consciously and recognize the above to be true. So all should be commended for their efforts. And the rule of thumb should be, "Keep trying." Accept any falls along the way, on the path to living more consciously and holistically. But never stop trying. It can at times seem overwhelming, always trying to do the right thing, the kindest action for the planet as a whole. But the rewards are well worth it, both personally and globally.
So thank you for reading, many of you every day. I invite you to please comment... introduce yourself and tell why you enjoy reading the blog, what topics you would like written about in the future
Ask questions.... Making this blog a more interactive experience would benefit us all. You are getting to know a bit about me; now share a bit about you and your thoughts..... I hope to hear from you. And thanks for all you do!
Living consciously is amazing, but takes more effort than the alternative. If you are reading this blog, you have at least some interest in living consciously and recognize the above to be true. So all should be commended for their efforts. And the rule of thumb should be, "Keep trying." Accept any falls along the way, on the path to living more consciously and holistically. But never stop trying. It can at times seem overwhelming, always trying to do the right thing, the kindest action for the planet as a whole. But the rewards are well worth it, both personally and globally.
So thank you for reading, many of you every day. I invite you to please comment... introduce yourself and tell why you enjoy reading the blog, what topics you would like written about in the future
Ask questions.... Making this blog a more interactive experience would benefit us all. You are getting to know a bit about me; now share a bit about you and your thoughts..... I hope to hear from you. And thanks for all you do!
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