Adirondack Raw Food Connection

new blog address

2011-05-16T21:13:00.003-04:00

~work in progress~

here is the new blog address
i will be transferring all the recipes over bit by bit.
and catching you up on the rest of life in between.
i am putting the page together and it should be done in a week or so,
i am not completely pleased with the colors not being readable yet.
thanks for your support my faithful followers
see you there!

ps let me know what you'd change on the new one
to make it even more wonderful for you to read
:) thx!

signing off-
snowdrop

new blog!

2011-05-14T14:43:00.003-04:00

i am in the process of opening up a new blog
as soon as the page is done i will post the address
:)
hoping you are all doing well!
xo
snowdrop

PILLS for HEALTH???

2010-12-10T14:26:00.003-05:00

do we really need another pill for that?

i saw this 4 minute video clip today...
he made some thought provoking points
things that makes you say hmmmmm.

*i rated it pg for language...

another happy class

2010-11-27T18:48:00.004-05:00

a wonderful day is coming to an end
and i want to thank my star pupils from today's class
what a wonderful day this has been :)

alas i took my camera out but did not snap pictures
as i had planned on... i guess cheffing sidetracked me
sigh.

i am hoping perhaps one of my students (hint hint)
will think of emailing me some photos
pleeeeease?

:)

i just ate one of the remaining brownies
that didn't get eaten during class
and yummo!!!

and such an easy recipe too, very fast to make.
it's teaching classes like this that remind me
of the good old recipes that started me off on the raw path.
the simpler the better.

ok, off to spend time with my hunny and my pup.
have a wonderful evening all
xo
snowdrop

class

2010-11-22T09:27:00.003-05:00

just a quick note
i will be teaching a basic raw food prep class
this saturday (11/27/2010) at 11 am
if there are any additional students wishing to take this class
please let me know and i will let you know if there is still room in this class
sorry for the late notice: we had a shift in our calendar at the last moment.

xo
snowdrop

Sunday Sunday

2010-11-07T14:27:00.005-05:00

fall behind and spring ahead
the motto of the time change
for daylight savings...
did you remember?

more like fall behind!
(and the corresponding- sleep too late!!)

i spoke with someone in arizona
and she said they do not observe daylight savings time
huh.

i have been very very neglectful of my blog
but so much has been happening (many many losses of late)
that i have been in a sort of
shell shocked state.

then i caught some bug
and have been feeling absolutely rotten.
good thing for my 4 thieves oil to clean
and netti pot with salt for rinsing my poor nasal areas.
thankfully i feel like i am beginning to be on the upswing again
because things(ie the mess)
around me are beginning to bother me
and that antsy feeling is starting to take hold
to DO something!

well off to continue de-germing the house-
and make a list of what i want to accomplish
in the next week
and the rest of this year
(i love crossing off the "done" items)

still trying to get it together
but it's closer now :)
i hope ;)

take care
xo
snowdrop

Raw Food Class Schedule

2010-09-06T11:14:00.003-04:00

september is here!!!

i am putting together the autumn raw food class schedule this week-
any requests?

let me know and then check back next week for the schedule.

hope to hear from YOU! :)
xo
snowdrop

chlorella and mercury

2010-07-03T15:23:00.005-04:00

here is an article of great interest.
i always love learning how a meek little plant or being
can have such a great big good effect in balancing out
mankind's greed and stupidity.
rock on creation!
xo
snowdrop

This Single Cell Plant Actually Expels Mercury from Your Body…
Posted By Dr. Mercola | July 03 2010

chlorella

A study shows that chlorella, a single-celled organism that has been used for many years as a nutritional supplement, can help flush methylmercury from your system.

Mice fed methylmercury were given chlorella, and the amount of methylmercury excreted in their urine and feces was approximately twice the amount excreted by mice not treated with chlorella.

Methylmercury is a neurotoxic compound widely used in industrial applications. It accumulates in fish, which has led to widespread advisories against fish consumption by pregnant women.

The study in the Journal of Toxicological Sciences reports:

"These results suggest that the intake of [chlorella] may induce the excretion of Hg [mercury] both in feces and urine ... The effect of [chlorella] on the tissue mercury accumulation may become evident in a long-term experiment."

Sources:
Journal of Toxicological Sciences 2010; 35(1): 101-105

Dr. Mercola's Comments:

Chlorella, a single-celled fresh water algae, is often referred to as a near-perfect food, as its range of health benefits are truly astounding.

Chlorella acts as an efficient detoxification agent by binding to toxins, such as mercury, in your body and carrying them out of your system. It is the chlorophyll in chlorella that makes it so powerful, as chlorophyll helps you process more oxygen, cleanses your blood and promotes the growth and repair of your tissues.

Arguably, the most important property of chlorella is its ability to help rid your body of heavy metal toxins -- an increasingly ubiquitous source of pollution in the environment -- but I even recently included it as one of the top seven foods to slow aging.

Are Heavy Metals Contaminating Your Body?

If you've received a vaccine, had or have silver (mercury) fillings in your mouth, or eaten fish, it's highly likely you have some level of mercury poisoning that may be compromising your health.

Heavy metal toxicity, just like chemical toxicity, has become one of the most pressing health hazards of our day. Your body is assailed by chemicals and heavy metals on a daily basis, oftentimes from the most innocent-looking sources, from your everyday cookware to your dental fillings and tilapia dinner filet.

One of the major routes of exposure to heavy metals in the United States, aside from vaccines and dental fillings, is eating fish.

For the most part mercury in the fish and the environment is related to the fact that the majority of electricity is generated from burning coal, which releases the mercury into the air and then into the waterways once it rains. There certainly are other industrial sources in some areas but this is the primary source.

Mercury is released from the smokestacks of coal-fired power plants, cement kilns and certain types of mining activities. Once in the air, the toxic mercury rains down into bodies of water. From there it is converted by bacteria into a particularly dangerous form called methylmercury, where it finds its way into fish, accumulating especially in fish that are higher up the food chain.

The larger the fish, the likelier they are to have high levels of this toxin. The National Resources Defense Council points out, for instance, that predatory fish such as large tuna, swordfish, shark and mackerel can have mercury concentrations in their bodies that are 10,000 times higher than those of their surrounding environment!

It's because of this bioaccumulation that about 40 percent of all U.S. exposure to mercury comes from eating contaminated tuna. And roughly 75 percent of all human exposure to mercury in general comes from eating fish.

Dental amalgam fillings are also made from about 50 percent mercury and the rest an amalgam of silver, tin, copper, zinc and other metals. It's an ironic fact that the metallic mercury used by dentists to manufacture dental amalgam is shipped as a hazardous material to the dental office. Any amalgam leftover is also treated as hazardous and requires special precautions to dispose of.

Yet you can have those same toxic fillings put into your mouth just by asking (and paying the price, of course)!

Chronic Symptoms of Metal Toxicity

These metals build up in your body over time, leading to chronic symptoms that you may never equate with your love for sushi or the dental filling you got five years ago.

Symptoms of toxic build-up due to chronic metal exposure include:

* Fatigue
* Digestive distress, and reduced ability to properly assimilate and utilize fats
* Aching joints
* Depression
* Impaired blood sugar regulation
* Female reproductive problems such as menstrual difficulties, infertility, miscarriage, pre-eclampsia, pregnancy-induced hypertension and premature birth

Mercury is also a potent toxin in its own right that can damage your brain, central nervous system and kidneys, and is especially dangerous for children, fetuses, pregnant and nursing women and people who have high levels of mercury bioburden.

It makes sense for virtually everyone to takes steps to proactively remove metals from their body before they are plagued by symptoms, and if you have any of the symptoms above ridding your body of metals may help them resolve.

Chlorella Helps Rid Your Body of Mercury, Metals

Getting back to chlorella, this algae is one of the most potent ways to help detoxify your body of mercury and other metals. As this latest study showed, chlorella effectively induced the excretion of mercury in both urine and feces in mice fed the metal.

This is important, as chlorella plays a particularly crucial role in systemic mercury elimination because the majority of mercury is rid through your stool. Once the mercury burden is lowered from your intestines, mercury from other body tissues will more readily migrate into your intestines -- where chlorella will work to remove it.

One can also use cilantro as a synergetic detoxification aid with the chlorella.
, toxic
Chlorella's cleansing action on your bowel and other elimination channels, as well as its protection of your liver, also helps promote clean blood. And clean blood helps assure metabolic waste get efficiently carried away from your tissues.

Again, chlorella is such a powerful detoxifier because it is rich in chlorophyll, which is known to:

* Aid you in processing more oxygen
* Cleanse key elimination systems like your bowel, liver, and blood
* Help purify your blood and clean away toxins
* Aid you in promoting optimal blood pressure
* Support elimination of molds in your body
* Help neutralize bad air you might breathe in
* Promote growth and repair of your tissues

Chlorella is actually useful even beyond detoxification, and its range of health benefits includes:

* Boosting your immune system
* Improving your digestion, especially if constipation is a problem
* Enhancing your ability to focus and concentrate
* Increasing your energy levels
* Balancing your body's pH
* Normalizing your blood sugar and blood pressure
* Reducing your cancer risk
* Freshening your breath

As with any supplement, different brands of chlorella will vary widely with regard to overall quality, potency and purity, so make sure you purchase from a reputable source.

that brown drink

2010-06-19T07:42:00.002-04:00

just ran into this article and thought i would share
i stopped drinking soda because of the whole corn syrup issue
but this gives a few more reasons:

What Happens To Your Body Within An Hour Of Drinking A Coke

In Foods that Hurt on October 24th, 2007

Don’t drink cola if you want to be healthy. Consuming soft drinks is bad for so many reasons that science cannot even state all the consequences. But one thing we know for sure is that drinking Coke, as a representative of soft drinks, wreaks havoc on the human organism. What happens? Writer Wade Meredith has shown the quick progression of Coke’s assault.

The main problem is sugar. It’s an evil that the processed food industry and sugar growers don’t want people to know about. Even dietitians, financially supported by sugar growers and sugary product manufacturers, are loathe to tell us the truth.

Don’t believe that dietitians are influenced by huge corporate concerns that feed people sugar, drugs and other health-defying ingredients? Go to their official website and check out the sponsors yourself. They are right there in plain sight: CLICK HERE.

When somebody drinks a Coke watch what happens…

* In The First 10 minutes: 10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don’t immediately vomit from the overwhelming sweetness because phosphoric acid cuts the flavor allowing you to keep it down.
* 20 minutes: Your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar it can get its hands on into fat. (There’s plenty of that at this particular moment)
* 40 minutes: Caffeine absorption is complete. Your pupils dilate, your blood pressure rises, as a response your livers dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked preventing drowsiness.
* 45 minutes: Your body ups your dopamine production stimulating the pleasure centers of your brain. This is physically the same way heroin works, by the way.
* >60 minutes: The phosphoric acid binds calcium, magnesium and zinc in your lower intestine, providing a further boost in metabolism. This is compounded by high doses of sugar and artificial sweeteners also increasing the urinary excretion of calcium.
* >60 Minutes: The caffeine’s diuretic properties come into play. (It makes you have to pee.) It is now assured that you’ll evacuate the bonded calcium, magnesium and zinc that was headed to your bones as well as sodium, electrolyte and water.
* >60 minutes: As the rave inside of you dies down you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally, pissed away all the water that was in the Coke. But not before infusing it with valuable nutrients your body could have used for things like even having the ability to hydrate your system or build strong bones and teeth.

So there you have it, an avalanche of destruction in a single can. Imagine drinking this day after day, week after week. Stick to water, real juice from fresh squeezed fruit, and tea without sweetener.

foraging wild greens (aka "free groceries")

2010-06-06T08:22:00.006-04:00

"the woods and fields are a table always spread"
ila hatter (lady of the forest)

it's nice to have a garden
but many times we pull 'weeds' that actually
have more nutrition than the things we planted
in our gardens in the first place.
ie. iceberg lettuce vs lambs quarters

in 1 oz raw lambs quarters @ 12 calories:
Calcium 86.5 mg
Vitamin A 3248 IU
Vitamin C 22.4 mg
Protein 1.2 g
Omega-3 fatty acids 10.1 mg
Omega-6 fatty acids 87.6 mg
and much much more...

try getting that out of a pale iceberg oz! :)

here is a quick video i enjoyed this morning
and wanted to pass it on-

and a portion of an article:

Free Groceries, Safely Foraging For Wild Foods

Tools For Foraging

So, you have a warm day ahead of you and you are ready to fill your larder with wild foods! What are some of the tools that you need to take with you?

Here is a list of the basics, as you gain experience there are things you will want to add to it.

1. A good, sharp pocket knife. This is good for cutting stems, pieces of roots etc.
2. Moisture-proof bags. You can use zipper closure bags, recycle plastic grocery bags, or sew your own drawstring bags with waterproof fabric. You need to be able to keep things separate.
3. A small shovel or trowel for digging up edible roots.
4. A pictorial Guide to edible plants in your area. Sometimes it is hard to tell what something is from just the description. A good pictorial guide is invaluable!
5. A moist washcloth in a waterproof bag for cleaning your hands.

Gathering Food

Be sure that you get permission to forage on private property and be careful about foraging in state parks and preserves. Always make sure that you are acting with in the laws. Don't overlook your own front yard, though. One year we had dandelion greens several times a week harvested from our own front yard! If you have a few acres it is even more likely that you will be able to find natural foods at home. Like anything, the ability to find edible wild plants successfully has alot to do with preparation and practice.

A good rule of thumb is to take only what you need. Remember, the plants will die out if over harvested. Don't let the materialism mentality create greed. It is important that you learn to be a good steward of the bounty of nature. Taking too much of a plant will kill it, taking too many plants form a patch will mean less plants next year and eventually no plants at all. By foraging carefully you will both preserve nature and learn to live in harmony with the cycles of it.

Decide what you are o.k. with. For example, are you going to stick to plants and nuts or are you going to do some hunting as well? Are you willing to try crayfish, frog legs, or wild duck eggs? What about turtles? By adding hunting and fishing to your list, and keeping an open mind, you will increase your ability to glean wild eats.

Amazon
The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
Price: $13.95
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A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guide) A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guide)
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The Complete Guide to Edible Wild Plants The Complete Guide to Edible Wild Plants
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Edible Wild Plants: A North American Field Guide Edible Wild Plants: A North American Field Guide
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Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
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Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure) Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure)
Price: $16.27
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Some Wild Recipes

Following are some ways to prepare the free groceries you find. Again, if you are ever in doubt about the safety of a plant best to leave it alone!

Acorns:

Acorns are nearly everywhere and are amazingly versatile little nuts if prepared properly. The bitter taste is from the tannin so it is important to be sure to get all of that out before making your recipe. This is called leaching.

1. Crack the acorn using a hammer and shell.

2. Place in a blender with about a quart or so of water and pulse for a few seconds to make the skins come off and float. Skim the skins off and repeat until no more skins come off.
3. Grind the acorns in the water until it turns white
4. Pour the milky liquid through a sieve into a bowl. The material in the sieve should be ground again and then the process repeated.

5. Pour liquid in the bowl through a cheesecloth into another bowl. This material needs to be leached again. Add it to another container of water, shake up and then let set for 10 -20 minutes. Strain again through cheesecloth let sit overnight covered with water. All the milky liquid that passes through the sieve and cheesecloth should be allowed to settle overnight.
6. Pour the water off and cook equal parts of meal and water, about 1/4c each, to check for tannin. Tannin wil lbe easily recognizable by a bitter taste or the mouth feeling dry.

7. IF tannin is detected repeat the leaching process. If not then continue with the recipe.

Acorn Pancakes

2/3 c finely ground acorn meal

2/3 c unbleached flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4c Honey

1 egg (chicken, or duck, goose is too big) beaten

1 1/4 c milk

1/4 c melted butter

Combine dry ingredients. Mix egg, honey, butter, and milk and add to dry ingredients. Spoon onto hot griddle and turn when top begins to bubble.

Makes 10-12

Cattails:

Cattail roots can be dried, ground, and used as flour. The pollen can be used as an extender to flour and also adds a unique flavor.But the easiest way to eat them is as follows, based on a recipe from Prodigal Gardens.

Cattails-on-the-Cob with Garlic Butter

30-40 cattail flowerheads, peeled

Garlic butter:

½ cup unsalted butter

½ teaspoon salt

12 garlic cloves, crushed 1 c fresh basil or cilantro Make garlic butter in a food processor by whipping the butter, salt, fresh garlic and basil together until smooth.

1. Boil cattail flowerheads in water for 10 minutes

2. Make garlic butter in a food processor by whipping the butter, salt, fresh garlic and basil together until smooth.

3. Drain the cattail flowerheads and cover them generously with the garlic butter.

4. Eat them just like miniature corn on the cobs.

from Prodigal Gardens.

Milkweed:

The unopened buds of milkweed can be boiled and eaten like broccoli

Dandelion :

The roots can be sauteed with onion and garlic in some olive oil.

Leaves are delicious sauteed with onion, garlic, mushrooms, and bacon.

Sunflower Buds:

Can be steamed and eaten like an artichoke

This is by no means a complete list. Be sure and get a couple of books on the subject and start slowly. Gathering wild foods is a satisfying way to eat organic and save money doing it. There is something empowering about knowing that you can survive without a Kroger if you need to.

and foraging for wild greens:

In his book "Stalking the Wild Asparagus," Euell Gibbons noted how the first sign of spring would be not the robins on the lawn, but the Italians who would swarm out from town to gather winter cress from fields and ditches. Here are a few lines from the book, originally published in 1962:

"The suburban dweller seldom bothers to identify the plant which the immigrants are so eagerly collecting. Such knowledge is strictly for squares. He is satisfied to refer to it merely as "some weed the Italians eat." We have come to a poor pass when we think that allowing ourselves to be bilked because of our own ignorance contributes to our status. And still we think we have a mission to teach the rest of the world "the American way." Heaven forbid this kind of thinking. We do have some things to teach, but we also have many things to learn from other cultures. Unless we realize that cultural exchange is a two-way street, we shall fail, and much of the ancient and precious wisdom now residing in the simple peoples of the world will be lost."

Ponder that thought for a while.

hope you enjoyed a little bit on foraging
and don't be afraid to eat your weeds
(just be sure you know what they are first!)
xoxo
snowdrop

drying herbs

2010-06-05T21:42:00.004-04:00

i took my second batch of herbs
(spearmint, chamomile, oregano, dill)
and dried them, broke them up without stems
and put them into labeled blue antique glass jars.
my sweetie made me a wrap around shelf very high in the kitchen
and that's where these will find a home.

then i cut down a third cutting of herbs
(oregano, thyme, cilantro, chamomile, marjoram, dill, oregano)
processed some in cuttings for freezing
and the rest went into the dehydrator till tomorrow
when i will put them into jars too.
this way i have very fresh, oils intact, herbs
for teas, recipes etc... for all winter.
during the summer i usually stick to fresh herbs.

i also planted a few containers to keep on the deck
for fresh herbs to use on a daily basis
so i do not have to trek into the garden for every recipe
and every meal as it is prepared.

the garden holds the vast quantities for cutting & processing.

i still have to plant all my sunflower seeds
i have held back because the hoe is hard to work with
my dh used it in concrete making and didn't rinse it
it weighs a TON and is ungainly to wield.

seeing the error of his ways he bought me a new one.
:)

planning a day trip to vermont because we have been
just straight out with very very emotionally heavy
events have sapped us of our vital energy.
time to rejuvenate.
hope to have some pics for the next blogging.
till then
xoxoxo
snowdrop

in the dehydrator

2010-05-29T13:23:00.009-04:00

in the dehydrator:
2 trays of banana slices
they are my yorkie's favorite snack
he acts as tho he is hooked on crack when i jiggle the jar.
:)
also some chamomile

i have picked it 3 days and now have a tray of it in the 'D'
it smells like honeyed apples while it dries
mmmm (or was that bzzzzzz?)

the chamomile plants seeded themselves last fall
all over the garden.
now that i am ready to plant i am hesitant to pull them
(they transplant poorly)
so i am plucking the flowers daily
and planting around them
figuring that by the time the seeds come up
i will have harvested enough flowers for tea
and can pull the plants then.

the other plant that prolificated (i know, not a word)
extremely well was the feverfew.
an herb i planted to harvest the flowers as a tea for migraines.
i will have to plant this around the edge
of the lawn instead of the garden because
it is greedy for ground.
also the bee balm (melissa) is getting out of control
in the flower garden, completely overtaking
my clematis and peony. yes they draw hummingbirds-
but i like the other flowers too.

i am just establishing beds for the first time
at this old house that only had an azaelia and some
lilac bushes growing here, strange for a place
over 100 yrs old. i would have thought some women sometime
would have nested and planted something
besides weeds :)

so now i want to plant some boxes and pots for the deck
filled with flowers and herbs.
note to self- remember to regularly water them!

for dinner tonite i have marinating
lisa's raw on 10
broccoli & mushrooms.

so after it marinates i will put it in the D to soften and warm up
dinner
:)

so off i go to finish sewing & ironing
have a wonderful weekend!
xoxo
snowdrop

get going garden

2010-05-28T10:20:00.002-04:00

feeling kinda wishy washy today.

i have a long list but every time i go to start something

i wind up not doing it, and feeling weepy.

sigh.

i chose the seeds (like lettuce marigold) that i can free seed

into the empty spaces of my garden

and put them in a nice basket with my gloves & mat

brought it out to the garden bench

then i came back in

i was too tired to start.

but i just got up!

see what emotional weariness can do?

sigh.

“A spirit that is stricken makes the bones dry.” (Pr 17:22)

one nice thing i noticed this morning-

my dwarf peach tree has 4 tiny peaches on it!!!

this is the first year to fruit

and i realize if i get 1 of the 4 to maturity i will be doing well.

it has been in the ground 4 years

the first year the winter almost killed it

it took the next 3 years to recoup.

what i really wanted was some cherry trees

but up this far north it's hard to get a sweet cherry

that can make it thru -0's in zone 4

they are my fave fruit.

as soon as i get my mojo back

there are so many things i want to create

and work to completion (like my book!)

i am almost finished with a set of boy & girl

antique daygowns- just need closures in the backs

and i am certain that won't get done till

the morning of the baby shower! lol!

i did the hand work at the hospital while my friend

was having a many hour brain tumor removal surgery.

the boy one has a bunny embroidered in the front

centered between the tucks,

and the girl one has tiny flowers embroidered

on the bottom of each pintuck (28)

the recipients are best friends who found out

they are due a day apart. their children are bound to be

best friends too. sweet, isn't it?

but today i must do the garden

well, today and tomorrow.

i better check if i have the water turned on

to the garden (a series of hoses strewn across the lawn

from the house across the trickling stream

and over to the garden.)

i have a few recurred (self seeded) lettuces

ready to pick and will use them in a lunch salad.

now to think of which salad dressing to make...

and my chamomile self seeding went crazy

...of course in all the wrong places

but ready to begin picking,

along with some lemon balm & spearmint

all that i use for tea.

ok, i am talking about the garden too much

it's time to DO.

so i figured out a way to not be overwhelmed.

set the timer for 15 minutes

and do what i can.

then do it again later, etc.. till i have it handled.

that way i can come in and rest in between.

a trick i learned from flylady.com

keep on keeping on my peeps

xoxoxo

snowdrop

what a week.

2010-05-18T20:30:00.003-04:00

my brother in law is missing.
this is not like him at all.
the police have a bolo and apb out to find him
my poor dear sister, i wish i could take her anxiety
and make it vanish, and make him appear.
we are praying he is alright.

then i got a call that my friend was going to be taken off life support today.
so we went over and sat with her and her family.
i stayed until the coroner took her body away.
it was one of the saddest afternoons ever.

so now i have this pounding headache and don't know why
...
really i do.

monday we have another friend in a tough spot
he is undergoing brain surgery for a tumor
and only has a 50 50 chance of living thru it.

what a week.

i hang on to any bright spots that i find.
tonite i spoke with my children on skype
and got to see the grandbabies (skype is wonderful)
and the sound & pic both worked, yay!

well i am exhausted in every way possible
going to hit the hay early.
tomorrow is bound to be better, i hope.
xo
snowdrop

home again!

2010-05-17T08:20:00.000-04:00

here is where i went this weekend- the turquoise barn...

it is a bed & breakfast catering to the raw/vegan/vegetarian palate
and has a shop/gallery filled with all kinds art pieces & cool things :)
creations by Michelle Premura & Michael Milton
the couple that owns & runs this unique getaway
located in bloomville, ny.
a very neat place to hang out
i will be writing about my fun stay here
and there will be some wonderful pictures to share too
stay tuned :)

meanwhile check out michelle 's website
and facebook page

this is it!

2010-05-15T11:45:00.002-04:00

whoopdeedoo, here i go!

raw food b&b weekend....
too bad the highway is shut down for like 5 exits
(at exit 18 there is a gas leak under the 87 overpass)
so what, i'll go the scenic route and be a little late.

more to come
xooxox
snowdrop

not fallen off the face of the earth...

2010-05-11T06:26:00.006-04:00

have i really skipped all april and some of may
without blogging??
see what happens when you don't own a computer
:(

i am here
and getting my class plans together
to teach the summer classes on raw food.

the exciting weekend (next weekend)
will include a trip to a b&b that caters to rawness
yip yip yippee!
i will be doing a photo shoot
and sending the pics to a magazine
and just maybe they will be printing an article on
this b&b with .... my photos!! ;)
so, even tho i did not replace my broken laptop yet
i did replace my broken camera just in time!
(funny how everything goes kaput at the same time)

i took my new camera to texas and visited my grandkids
and of course took hundreds of photos. (had to test it out)

ahhh
i had spent the previous 6 weeks power sewing & smocking
for the little ones, and that's how i was able to
completely leave off blogging altogether.

this week's project is to build a couple of
colloidal silver generators
i spent yesterday hunting down the parts i will need
and now i must wait for the silver wire to arrive by post.

on the food front-
i have been adding a small scoop of chia seed
to my green smoothies, instead of nuts.
it's good!
it makes them more satisfying and filling
and i can go longer between meals without
the extra fat & calories.

so that's it in a nutshell
hope you have all been well!
xoxo
snowdrop

more maple

2010-03-25T06:00:00.000-04:00

how to tap a maple tree

happy

2010-03-16T08:51:00.004-04:00

many thanks to evergreen for giving me the Happy 101 blog award!
(many apologies for taking so long to post- i have computer woes since august)

here are the award rules, copied and pasted from her blog:

First: Copy the award image in your post.

Then, list 10 things that make you happy, try to do at least one of them today, and tag 10 bloggers that brighten your day.

For those 10 bloggers who get the award, you must link back to my blog!....the last part..only if you want too...lol!!!

Let the fun begin!
10 things that make me happy:

1. the wonderful future that my extremely wonderful God has for his beloved human family that i read about in the Bible.

2. warm rays of sunshine on my face (..today, yesterday it was gentle rain on my garden, last week it was the exciting wind in my hair)

3. my hunny- of 34 years... love at first sight and evermore

4. yummy foods, especially the raw variety

5. gardening- veggies, flowers, fruit... any gardening at all from the seed to the harvest, playing in the dirt. or just even to look at and take photos . eating of it is a wonderful bonus.

6. creating... today i am smocking twin outfits for a friend's daughters. sometimes it's sewing, other times yarn-work, recipes, painting, etc...

7. photography, alas my dear camera is kaput. but i hope to get a new one soon, i love capturing moments in time

8. my little doggie, moe, he brings alot of joy to me. it is really any babies, kittens, puppies, small wonders... nurturing and caretaking, being delighted at the antics, cuddling and stroking, nuzzling and kissing these little bits of life.

9. enjoying a good view, especially of my lake (as pictured at the top of my blog)

10. teaching... i taught my children with home school, i teach people the Bible, sewing, raw food 'cheffery', any how-to that i know... i pass it on whenever the opportunity presents.

bonus: 11. laughing with my sisters

Next:
Tagging 10 other bloggers that make me happy, in no particular order:)

1. adirondack almanac

2. what the hell _does_ a vegan eat anyway?

3. Southern Matriarch

4. Made in Africa & Nos aventures en Afrique (it's a family thing: mom & the kids blog)

5. paris breakfasts

6. once upon a plate

7. adirondack gardening

8. living beautifully in vermont

9. dimitri the greek raw vegan-ο κοσμος της ωμοφαγικης χορτοφαγιας

10. farmgirl fare

i have about 99 other favorite bloggers (many many raw fooder blogs, alas the 10 slots are not 100 slots)

keep the love flowing!
xoxo
snowdrop

maple days 2010

2010-03-15T11:15:00.006-04:00

i heart maple syrup!
this year's dates for the maple days are:
march 21-22
march 28-29
enjoy!!!
xoxo
snowdrop

Warren County NY

Adirondack Gold Maple Farm
74 Bear Pond Road, Thurman
phone:518-623-9718
e-mail:adkgoldmaple@aol.com
Participating: March 21nd,22rd,28th and 29th

We are a third generation maple producers with an old fashioned sugarhouse. We have a total of 600 taps, 500 of which are on tubing. Our stainless steel evaporator is a wood fired 2’x6’. We offer a full line of maple products.

Directions: Take I-87 to Exit 23. Turn Right onto Route 9 North into Warrensburg. Turn left onto Route 418 and follow it to the end and then take an immediate right onto Athol Road. Then follow the signs to Adirondack Gold Maple Farm.

Toad Hill Maple Farm
151 Charles Olds Road, Thurman
phone: 518-623-4744
e-mail:toadhill@hughes.net
website: www.toadhillmaple.com
Participating: March 21nd,22rd,28th and 29th

The Galusha Family has produced pure Adirondack Maple Products at Toad Hill for more than 30 years. Toad Hill is the largest maple producer in Warren County with more than 4,000 vacuum-assisted taps spread across three sugar bushes.

Directions: Take I-87 to Exit 23. Turn Right onto Route 9 North into Warrensburg. Turn left onto Route 418 and follow it to the end and then take an immediate right onto Athol Road. Then follow the signs to Toad Hill Maple Farm.

Valley Road Maple Farm
190 Valley Road, Thurman
phone: 518-623-9783
e-mail: maple1@nycap.rr.com
website:www.valleyroadmaplefarm.com
Participating: March 21nd,22rd,28th and 29th

Sugarmakers Mike Hill and Ralph Senecal boil in a new state-of-the-art sugarhouse. They have 1,500 taps on vacuum with reverse osmosis. We have a full line of maple products including syrup, cream, candy, sugar and maple cotton candy. Serving a pancake breakfast both weekends.

Directions: Take I-87 to Exit 23. Turn Right onto Route 9 North into Warrensburg. Turn left onto Route 418 and follow it to the end and then take an immediate right onto Athol Road. Then follow the signs to Valley Road Maple Farm..

Wallace's Sugarhouse
312 Dippikill Road, Thurman
phone: 518-623-9406
e-mail:thurmanmaplesyrup@yahoo.com
Participating: March 21nd,22rd,28th and 29th

This will be the second year for the Wallace's new sugarhouse with all new equipment. Which includes a Leader 3'x12' wood fired evaporator with a steam away. This 2000 tap operation carries a full line of maple products.

Directions:From Warrensburg go north on Route 9 to Route 28, at the Glen Bridge take a left onto Glen Athol Road, go approximately 4 miles, take a right onto Parker Cross Road. Go 100 yards and take a right onto Dippikill Road, go 1.5 miles sugarhouse is on your right or take Route 418 from Warrensburg turn right onto Athol Road go 2 miles take a right onto Glen Athol Road , go 2 miles turn left onto Parker Cross road. Go 100 yards and take a right onto Dippikill Road, go 1.5 miles sugarhouse is on your right

stress

2010-03-15T10:00:00.001-04:00

i came across 2 nice articles this morning
that i thought i'd share with you....

Foods that increase Stress levels

Some of you may wonder what on earth has healthy eating to do with stress?

What you eat affects the way you feel emotionally and physically.

Stress is everywhere and there are many people who are trying to overcome their problems with stress, anxiety, and depression start out their day by consuming two cups of coffees, a couple of sugar donuts, and a few cigarettes hoping to overcome fatigue resulting from a sleepless night and wonder why they end up having a panic attack on their way to work.
Needless to say that such a breakfast is completely void of nutrition as well.

This lens is about foods which could make your stress even worse.
You Are What You Eat!
Eating is one of the natural joys in life.

Most cultures celebrate holidays and the passages of life with feasting. However, eating right is a learned skill and not just something that just comes naturally.

Unfortunately, the foods that people eat for pleasure are not always nutritionally sound. The love affair with snack foods has led to joke that the four food groups are candies, cookies, coke, and chips.

A healthy body responds better to the inevitable stresses of life, and good nutrition is a building block of good health.

Eating a balanced diet can help to prevent stress, optimize health and manage stress and burnout more efficiently.

What you eat affects the way you feel emotionally and physically.

There are foods that reduce stress and those what increase your stress levels instead.

Foods that increase your stress levels are: Caffeine, Alcohol, Sugar, Sodium, and Fast Foods.

Caffeine
Caffeine is a stimulant. One of the reasons we drink it is to raise our levels of arousal, particularly at the start of the day. If you drink many cups of coffee a day, then you may become nervous, hyperactive and irritable.

Alcohol
In small amounts, alcohol may help you relax. In larger amounts, it may increase stress as it disrupts sleep, reduces your effectiveness, and possibly harms relationships.

Large amounts of alcohol over a long period of time will damage your body: depletes B vitamins, alters blood sugar, elevates blood pressure.

Read this if you use bad habits and addictions such as excessive emotional eating or alcohol consumption as a stress management technique.
Sugar
Avoid Too Much Sugar
Sugar-rich foods can raise energy in the short term.

The problem with this is that your body copes with high levels of sugar by secreting insulin, which reduces the amount of sugar in your blood stream. Insulin can persist and continue acting after it has controlled blood sugar levels. This can cause an energy dip and prompt another sweet treat.

Tips for cutting sugar

-Use less sugar, raw sugar, honey, and syrup.

-Use natural sweetener Stevia, instead.

-Eat fewer foods that contain sugar such as candy, cookies, and soft drinks.

-Select fresh fruit or fruits canned is juice or light syrup.

-Read labels and avoid foods that list sucrose, glucose, maltose, dextrose, lactose, or fructose.

To make lasting changes in your diet, plan on gradually introducing a few changes at a time that you can stick with for a minimum one month.

Sodium
Limit Sodium Intake
Sodium is an essential mineral, but adults nowadays intake about ten to twenty times more sodium than the body needs.

A single slice of bread actually provides the minimum daily requirements for salt (23 milligrams.) Recommend sodium intake is three thousand milligrams daily.

Tips to eliminate salt habit

-Avoid salty snacks such as chis, crackers, pretzels, and nuts.

-Limit your intake of salty condiments such as soy sauce, pickles, and cheese.

-Restrict use of cured meats, sausages, and bacon.

-Use herbs and spices while you cook, and reduce the salt in recipes.

'Fast food'
'Fast food' as it usually contains more fat and additives than are good for you.

Certain food additives may aggravate stress and there is usually more salt in 'fast foods' which can contribute to raised blood pressure and heart problems.

Too much fat has a similar effect.

7 Foods to Soothe Stress and Anxiety

Feeling frazzled? Reach for foods that really fight stress and anxiety, like these seven wonders of the high-wired world.

1. Nuts

Almost all nuts are good sources of vitamins B and E, plus selenium and zinc, but some nuts have more than others, so cover your bases by mixing them up.

Just an ounce -- a small handful -- will help replace those stress-depleted Bs (walnuts); give you a good dose of selenium and zinc (Brazil nuts), which are also drained by high anxiety; boost your vitamin E (almonds), which helps fight cellular damage linked to chronic stress; and may even lower your blood pressure by helping your arteries relax (pistachios). They're high in calories, so don't overindulge.

2. Guacamole

Avocados are loaded with B vitamins, which stress quickly depletes and your body needs in order to maintain nerves and brain cells. Scoop up the creamy goodness -- which comes from healthy monounsaturated fats -- with whole-grain baked chips or raw veggies. If you're watching calories, dip instead of scoop: 2 tablespoons have about 55 calories.

3. Berries, Any Berries

Blackberries, strawberries, cranberries, raspberries, blueberries.

They're not just delicious; they're jammed with antioxidants, which is why they're great at countering the skin-damaging free radicals generated by stress. Eat them one by one (like healthy M&M's) when the pressure is on. If you're a jaw clencher, try rolling a frozen berry around in your mouth. And then another, and another.

4. Salmon and Other Fatty Fish

The omega-3 fatty acid in salmon, called docosahexaenoic acid (DHA), isn't just good for your skin. Studies show people who eat ample amounts of DHA have a much lower incidence of depression, aggressiveness, and hostility. So this healthy fish may even help road rage! Some people report improvements in mood within days or even hours of eating omega-3-rich meals. Consider omega-3 supplements to assure you get the right amount.

5. Oranges

People who take 1,000 milligrams of vitamin C before giving a speech have lower levels of cortisol and better-behaved blood pressure than those who don't take it. So lean back, take a deep breath, and concentrate on peeling a big, juicy orange. The 5-minute mindfulness break will steady your brain cells, and you'll get a bunch of C as well. (Read: Vitamin C - Stress Buster)

6. Spinach

Spinach and other happy greens (the dark, leafy ones) contain folate, a B vitamin that appears to be essential for mood and proper nerve function in the brain. Two cups of cooked spinach gives you the 400 micrograms of folate recommended to pick up your mood.

7. Dark Chocolate

The antioxidant flavonols in dark chocolate (check labels; you want 70% or more cacao) help keep your blood pressure steady and your mind sharp. They may also help counter cellular damage caused by stress. Try this when you need a mental lift: Microwave 8 ounces of vanilla almond milk on medium for 1 minute, and then stir in an ounce of dark chocolate till it melts (heat triggers antioxidant release). Delish. Just show a little restraint; chocolate packs a lot of calories.

i hope you all have a stress-free day today
:)
xoxo
snowdrop

summer on a salad

2010-03-09T09:38:00.003-05:00

italian dressing
(by Alissa Cohen, Living On Live Food pg 471)

The longer you let this one sit, the better it tastes.

1 cup olive oil
1 cup fresh basil
1 cup fresh parsley
1/2 cup dried Italian seasoning
2 scallions
2 teaspoons onion
1 lemon, juiced
2 cloves garlic
1 tablespoon honey
1/2 teaspoon sea salt

Blend & chill for at least one hour.

tastes like summer on your salad :)
yum yum yum!!!
(i make 1/2 recipe for just the 2 of us, but often)

ps. my order of books has arrived
if anyone is looking to obtain one,
let me know :)

class today

2010-02-18T08:13:00.002-05:00

teaching level 1 chef class here today :)

fun fun fun, delicious fun!
more to come.............

rebuild your health

2010-01-30T13:58:00.003-05:00

here is a nice freebie i found today:
rebuild your health ann wigmore audio book

i think it comes after her book
why suffer
that i had a free link for in pdf

so i just got done downloading all the chapters of "rebuild your health"
but being i am visiting with family
i won't be rude and put in earbuds just now
:)

hope you are having a great weekend all!
xoxo
snowdrop

oh look!

2010-01-22T08:51:00.008-05:00

oh look
some kind person i did not know
did something nice for me

thank you shawn for the link to my blog!!!
http://www.scribd.com/doc/24975287/Raw-Food-Blogs
back atcha :)

i am packing (food) for a week long trip

many dehydrated things.

i have these wonderful little chocolate coconut macaroons
that are calling (yelling, really) my name
but i keep telling them "not today my little sweeties!"

:)

i also have 7 wonderful granola bars with chocolate drizzle
that really look too good to eat.
but you know they are not...since there used to be 8
crunch crunch, yum!

i have a head of cauliflower on the counter
ready to make some unfried rice for the next few days
the petite peas are not quite as raw as could be
but they are green and taste oh so fine
and add that element of color
and reality
to a remade to raw dish.
here is where i found the how-to for it...

isn't she just a hoot?! i love watching her.
here is the list of ingredients for this dish:
Cauliflower
Green petite peas
Carrot
Celery
Scallions
Ginger
Nama shoyu
Sesame oil

off to prepare!
have a lovely day all
xoxo
snowdrop

ps-

very yum!!! (thank you michelle)

life is good

2010-01-18T12:08:00.003-05:00

life is good
i have a clean house at the beginning of the day.
i taught a lovely class yesterday
and i have a dehydrator full of good food.

i just munched on a handful of cinnamon apple flax crackers
and dunked them in almond butter for a nice
stick to the ribs lunch, finishing off with a small banana.
now all i need is a spot of tea. mmm

we had a touch of snow last night
i wish it fell earlier
so my dh & i could have had a nice walk in it
as it fell... big fluffly flakes

instead i leaned towards the window from my warm spot in the bed
and thru sleepy eyes saw the beautiful snow falling
dropped on my very comfy pillow and had good dreams.

:)

i went out today and cut some cedar & pine branches
to arrange in a heavy crystal vase
i placed it on a new white tablecloth with teeny hearts
lacing the edges

life is good today

i wish every day felt this wonderful...

xoxoxo
snowdrop

bread crackers & wraps

2010-01-11T11:16:00.007-05:00

i just scheduled a class
a basic dehydrator class
to make bread (onion bread, mmmm)

crackers (sweet & savory)

and wraps (my FAVORITE!!)

sunday 3:30 pm for 2 hours
raw vegan food, yum!

i am always excited to teach
but this will be an especially fun class
with take away samples

i think people going raw tend to miss the
convenience of the sandwich

the crunch of snack foods
and the ease of a wrap (one more satisfying
than a lettuce leaf.)

so i am about to pre-make all the recipes
so that we can have a finished product available for tasting
since these recipes can take 5+ hours in the D.

i have already gotten some excited responses
and am really psyched to have sunday here!

have a super day!!!
xoxoxo
snowdrop

healing balm

2010-01-07T13:09:00.004-05:00

in continuation of my calendula blog
i got my mountain rose herbal order yesterday afternoon
ripped open the box (everything looks so good!)
and gathered everything i needed to make a healing balm.

the first thing i did was strain the soaking calendula petals
(1 oz petals in a pint glass jar covered with good olive oil,
capped and shaken daily for 2 weeks)
i netted 1-3/4 c golden oil

then i powdered some beeswax in my coffee grinder
and weighed out 1/2 oz on my digital scale
i put this powder in my 1 c saucepan
along with 3/4c calendula oil
and set it on my woodstove to slowly melt

once it was melted and stirred
i poured it into little blue glass jars
labeled them and let them cool.
the balm became semi-soft, semi-hard
perfect for a finger dip and spreads
perfectly on warm skin

i got the measurements from
the herbal medicine-maker's handbook

what a treasure this book is, with all the how-to's
i actually bought my copy in a very small bookstore
along the way on an anniversary trip to old forge ny
it was a book i hadn't seen and was more modernized than
my "back to eden" book that i had been using for 20+ years now.

another very good herb book!

i then made a lotion also for the sweet little baby
with the excema that is making his little 4 month old life difficult.
this i made from an strong tea of healing and cooling herbs, oils and vitamins
along with some of the healing balm i had just completed.
when i gave the balm & lotion to the mommy
i did mention that it is not cortisone and herbs take longer to
take effect, but, being the ingredients were all organic
and well researched, it is SAFE
and even if he licked some
he would come to no harm.

i am now about to make some super-fatted soap for the same use.

when i was cleaning up i rubbed the remnants from the mini
food processor onto my hands and face. it absorbed well.
and i was ultra-delighted at how soft and smooth and young
the skin felt immediately!
thinking i may make another batch just for me! :)

oh, & by the way-
beeswax does not seem to come off in the dishwasher
so you'll have to hand wash to clean up well. :)

i will let you know if this helps the wee one.

till next time, stay well!
xoxo
snowdrop

Calendula

2010-01-01T05:00:00.003-05:00

i am about to begin making a special salve for a sweet baby.
he is 4 months old and had had quite a time with excema.
poor little pumpkin.
i began by buying an ounce of calendula petals

because the ones i grew & harvested this year are all used up.
they are VERRRRY easy to grow & come back every year from self seeding.

i am covering the dried petals with good olive oil in a glass jar.
then i have been giving it a few shakes every time i walk by.
this will be the basis of my special skin soothing salve.

here is an article on how calendula works:

Calendula has a long history of use as a wound-healing and skin-soothing botanical. This lovely marigoldlike flower (although called pot marigold, it is not a true marigold) is considered a vulnerary agent, a substance that promotes healing. Calendula also has anti-inflammatory and weak antimicrobial activity. It is most often used topically for lacerations, abrasions, and skin infections; less commonly, it is used internally to heal inflamed and infected mucous membranes.

and here is a nice article on making salves from herbs:

Herbal Salves

Salves are made by adding an herbal oil to beeswax in proper-like proportions to make a firm salve. Herbal salves are used externally to heal cuts, scraps, skin irritations etc. I like a nice mild salve just for winter chappies.

* Mix 1-1/2 oz. dried/powdered herbs or 3 oz. fresh herbs with 1 cup olive or sesame oil in a non-reactive pan (non-reactive = stainless steel, glass, porcelain).

* Simmer on low for 20 minutes.

* At the same time, melt ½ oz. beeswax in another pan or double boiler.

* Pour herbal oil over beeswax. Mix together.

* Add 1/8 teaspoon vitamin E oil as a preservative.

* Test for hardness: dip teaspoon into oil and place in the fridge until it gets hard, about 3-5 minutes. If it’s too hard, reheat gently and add more oil, too soft, more beeswax.

* Pour it into a small container with a lid.

Helpful herbs and essentials to add on in: calendula, comfrey, mullein, lemon balm, yarrow, plantain, echinacea, lavender, frankincense (I love the smell of frankincense and it's good for acne, rashes, and more), chickweed, etc.

Guess what everyone I know is getting for Christmas? Salves, baby. So you can see from here, is not a big stretch to lip balms. Just make sure the herbs/oils you use are safe for ingestion. I know you aren’t chomping on your chapstick but it let’s just say, licking your lips adds up. Vanilla, cinnamon, and honey make nice additions for your pucker slicker.

And if you haven't yet, check out http://www.MountainRoseHerbs.com. They have wonderful products and are a great company.

i actually am expecting my first mountain rose order
in the coming week. can't wait!!
once it is here with the remaining ingredients
the salve will be made. i will update you then.
until then i will keep shaking the oil with calendula petals.
i have made plenty of soap, lotions, salves and the like...
they are pretty easy to do and there are many books to help you
learn at the library, bookstore and articles on the internet.
if you haven't tried them yet- go for it! it is very satisfying.
you know what is in your product and it's waaay cheaper too.
save some nice little glass jars just for these treats.
the squat kind with wider openings are the very best kind
cause you can get your fingers in to scoop the last bit out.
:)

stay healthy!
xoxo
snowdrop

100:100 blue moon!!

2009-12-31T12:05:00.007-05:00

100:100
the last day of the year and the last day of the 100 day challenge
what better time for a
Blue moon

From Wikipedia
This article is about the astronomical phenomenon.

A blue moon is a full moon that is not timed to the regular monthly pattern. Most years have twelve full moons which occur approximately monthly, but in addition to those twelve full lunar cycles, each solar calendar year contains an excess of roughly eleven days compared to the lunar year. The extra days accumulate, so that every two or three years (7 times in the 19-year Metonic cycle), there is an extra full moon. The extra moon is called a "blue moon." Different definitions place the "extra" moon at different times.

* In calculating the dates for Lent and Easter, the Clergy identify the Lent Moon. It is thought that historically when the moon's timing was too early, they named an earlier moon as a "betrayer moon" (belewe moon), thus the Lent moon came at its expected time.
* Folklore gave each moon a name according to its time of year. A moon which came too early had no folk name – and was called a blue moon – bringing the correct seasonal timings for future moons.
* The Farmers' Almanac defined blue moon as an extra full moon that occurred in a season; one season was normally three full moons. If a season had four full moons, then the third full moon was named a blue moon.
* Recent popular usage defined a blue moon as the second full moon in a calendar month, stemming from an interpretation error made in 1946 that was discovered in 1999.[1] For example, December 31, 2009 would be a blue moon according to this usage.

The term "blue moon" is commonly used metaphorically to describe the rarity of an event, as in the idiomatic expression, "once in a blue moon."

why blue??

When the Indonesian volcano Krakatoa erupted in 1883, it put so much dust in the atmosphere that the moon actually appeared blue -- an event so unusual that the term "once in a blue moon" was coined, according to NASA's National Space Science Data Center. The effect lasted for almost two years, Hiscock said.

and now a blue moon eclipse!

alas, not for me though.

hope you had a wonderful year!
xoxoxo
snowdrop

97:100 raw-llercoaster

2009-12-29T13:37:00.004-05:00

97:100 raw-llercoaster

so here is the years end and i am looking over my pattern
over the last year. as usual, i have yo-yo-ed a bit
but almost 11 weeks ago i joined up raw food rehab in hopes
of making my raw life more constant.
(things seem to get away from me when not monitored)
it has helped so very much!
although i am not 100% raw- 100% of the time,
i have been able to boost my raw food intake tremendously
and in doing so my "downfalls" were less severe
and lasted much shorter than before.
i did not lose as much weight as i had dreamed of
....but i did lose,
and with a slower metabolism, that is always a plus :)

yesterday i went food shopping
and before putting the new fruits & veggies away
i took out the older ones that were still in the fridge
and put them to use.
so in the dehydrator overnite i had some:

red pepper wraps
(a recipe)

a spinach mushroom quiche
(a recipe)

cinnamon apple flax crackers

4 apples, cored
1/2-1 c raisins soaked in 1 c water
1 zucchini (peeled)
1/3 c maple syrup (agave or honey)
1/4 c cinnamon powder
pinch sea salt
blend.

1 c ground flax
1 c whole flax seed
stir in. add more water if needed.
spread on 3 teflex covered trays and dehydrate.

this coming week will be delicious!
also the cleaned out fridge looks extra good with only
the freshest produce in there
and nothing fuzzy and non-descript
a good day for all :)

as you finish the year out-
dwell on the positive changes you have made!
xoxo
snowdrop

94:100 where has the year gone?

2009-12-25T14:10:00.000-05:00

94:100 where has the year gone?

it just speeds by once the winter is here
we have not gotten enough snow for my liking
seems the south... the midwest... well, practically anywhere
but here has been getting the snow instead of me.

how have you been doing for the last 100 days of the year challenge?
i find for myself that i was not perfect- i had lofty goals :)
but i am waay ahead of where i was when this began.
i wouldn't be at this position now if i hadn't set those goals

only a few days left
making the most of it!!
xoxo
snowdrop

90:100 dreams

2009-12-25T14:05:00.002-05:00

90:100 dreams

dreams of gardening
left me smiling when i woke
:)

85:100 overcoming food imprint

2009-12-25T14:00:00.000-05:00

85:100 overcoming food imprint

such an interesting 2 videos that the boutenko family has made available
i especially enjoyed watching the pre-schoolers
learning to like foods that at home they refused to eat.

Valya’s award-winning documentary, “Overcoming the Food Imprint” contains such an important message about helping children eat healthfully, that she decided to make two large sections of it available for free on Youtube.

This short film explores the reasons why children are often resistant to eating healthfully. Victoria explains that the food imprint is the first and most important imprint we learn because it is natures way of teaching us survival skills.

You will also learn about what can be done to inspire children to make healthful choices. In part 2 there are some wonderful tips on how to practically approach eating well in the home.

82:100 raw raw raw

2009-12-25T13:55:00.001-05:00

82:100 raw raw raw

don't forget to choose :)

BEST OF RAW 2009 :: CAST YOUR VOTES!
TECHNICAL NOTE! THE SUBMIT BUTTON IS ON THE LAST PAGE OF THE FORM. IF YOU CANNOT SEE THE SUBMIT BUTTON OR IF YOU HAVE ANY OTHER TECHNICAL ISSUES WITH THIS FORM, PLEASE EMAIL LAURA- AT -VISIONARYCULTURE.COM. THANKS!

BEST OF RAW 2009 is a publicly nominated Raw Vegan Celebration produced by Laura Fox + Visionary Culture, honoring movers and shakers in the raw vegan movement! Check it out! Winners will be announced on the Dec. 30 Visionary Culture/Raw Inspirations Radio Show!

Prizes are totally off the hook. Check them out on the Prizes and Sponsors page. Many thanks to all sponsors!

Please feel free to invite your friends to vote!

Only one vote per person! Let's keep it real! :) Thanks in advance!

SPECIAL NOTE! This event is in honor of those whose primary focus and diet is raw vegan, and who are teaching and modeling raw veganism and raw beeganism. The producers of this event do not advocate the eating of animals, dairy products or eggs. The producers and sponsors of this event recognize there are MANY PATHS on the way to health and are not in judgment of any path. Some vegans prefer if people who consume bee products do not call themselves vegan, thus the word 'beegan' has been formed. Some included publicly nominated individuals may occasionally ingest raw milk products, bugs, cooked vegan food or bee products. If someone is known to partake of flesh foods, we are honorably declining to include them in these nominations. If someone is an advocate of eating animal products, we are also honorably declining inclusion. We do not stand in judgment of anyone's choices nor can we POSSIBLY know the inside scoop on everyone's diet. We have consulted various highly respected raw vegan teachers to come to the conclusion about inclusion stated here. So thanks in advance -- let's all love one another unconditionally while continuing to take steps forward into ways we feel are most aligned with health, freedom, peace, prosperity, joy, longevity and flexibility in our minds, bodies and spirits.

Here's to a RAWSOME 2009 and bringing in 2009 with raw superhero fun!

78:100 after the storm

2009-12-10T11:10:00.006-05:00

78:100 after the storm

we had the first storm of the winter season yesterday!
it snowed heavy and fast and right away
i had over 7" mid morning with more still
coming down for a couple of hours.
sadly (for snow lovers) the snow changed over to rain
for the rest of the day, thereby compacting
the snow to half it's height.
i heard some around me measured 12" before that.
the good thing about it, is that the heavy snow
packs into perfect snowballs and rolls great snowmen!

i spent the day busily uncooking to prepare for
a volunteer construction job site for fri- sun nite.
i made a double batch of raw smokin' hot chili
i combined 3 recipes and made my own remix.
the secret in there is extra chipotle powder (sizzle!)
then i made some sweet apple cinnamon flax crackers (recipe here)
and a cranberry walnut cashew cheese spread for them... (recipe available here)

i made a black & white savory cracker
and a cheddar bar cheese spread for those crackers.
(recipes will be in raw delights)

i already have a lovely almond granola, crispy corn
chips, spicy cheese-it's.
and with these hot and dense foods i hope to
withstand the cold temperatures we are expect.
i feel my pantry is well stocked today :)
the only thing i might still make are some
chocolate coconut energy balls.

so remember to eat raw food to keep warm!
i always tote along a shaker bottle of cayenne
to add to any foods i wish to warm up
(i even sprinkle it on my salads-WOW!)
till next time
xoxo
snowdrop

77:100 science of raw

2009-12-10T09:45:00.003-05:00

77:100 science of raw

this morning came across a nice article online at raw food life. here is a portion:

Cooking is known to diminish the nutritional value of food, but where did the nutrients go? They don't diappear (see Dr. Jeckyl & Mr Hyde (below) -- instead, the heat actually causes chemical changes in your food creating many of the carcinogens, mutagens, free-radicals and other toxins that are associated with many of today's diseases, from diabetes and arthritis to heart disease and cancer.

Two common myths are that eating raw is expensive and that it takes a lot of time to prepare. Nothing could be further from the truth! I am one of busiest people I know (mostly answering emails from my readers)! But when you do it correctly, a raw food diet is actually one of the easiest, most convenient and most economical ways you can eat. Remember, raw foodists eat mostly organic food, which is usually 80% to 300% more nutritionally dense (click for article on Organic Food)! As your body learns to absorb this additional nutrition, you be less hungry and actually eat much less, reducing your food costs well below what is was when you were eating empty calories filled with toxins that increase your health care costs.

Dr. Jeckyl & Mr. Hyde

Nutrition's Jekyl & Hyde Everyone knows that when you cook food you lose a lot of nutrition. But did you ever wonder where it goes? What happens to those beautiful vitamins, minerals, fats, carbs and proteins? Do they just disappear?

Unfortunately, they do not. Like Dr. Jekyl, they are horribly transformed by chemical reactions created by heat into monsters like Mr. Hyde -- only we call them Carcinogens, Mutagens, and Free Radicals!

Cooking food is always like doing a chemical experiment in high school. Due to heat, cooking or preparing food creates new substances. Most of these new substances come from proteins reacting with carbohydrates. Some of these substances cause cancer or brain diseases and impair neurotransmitter function and metabolism.

Many of these new substances are heterocyclic amines (HCA). Many of these HCA are directly or indirectly physically addictive.(1) Due to the heat of cooking, these HCA originate from the interaction between protein and carbohydrates and / or creatine (in red meat) or nitrate (in vegetables).

(and you wondered why cooked foods seemed so addictive- you were right!)
read more....

warning: following is not light reading- it's science heavy
if you are jonesing to know how stuff works read on- but if you just woke up
you may need some green smoothie first :)

The Science of Broccoli

More Proof that Cooking Destroys Natural Cancer Protectionbroccoli science

It has been known for some time that eating cruciferous vegetables, such as broccoli, cauliflower and cabbage, can help prevent some forms of cancer, such as breast cancer, but the mechanism was unknown until now. According to ScienceDaily.com (Dec. 29, 2008), U.C. Santa Barbara scientists have shown how the healing power of these vegetables actually works. Their research is published in this month's journal Carcinogenesis. Other studies have shown that cooking can significantly decrease the bioavailability of the cancer-fighting compounds in these veggies!

Broccoli and other cruciferous vegetables contain compounds called glucosinolates, the compounds found in cruciferous vegetables that give them their unique taste. Isothiocyanates are some of the biologically active hydrolysis (breakdown) products of glucosinolates, which according to many studies have cancer-preventive and anti-carcinogenic activities. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates. One of these compounds, called sulforaphane (SFN), inhibits the proliferation of human tumor cells by a mechanism similar to the way that some anticancer drugs work - by inhibiting cell division during mitosis (cell division) and is much less toxic than drugs.

3-day old broccoli sprouts are concentrated sources of glucoraphanin, which contain 10-100 times more glucoraphanin by weight than mature broccoli plants. Broccoli sprouts that contain 73 mg of glucoraphanin (also called sulforaphane glucosinolate) per 1-oz serving are available in some health food and grocery stores. Remember, glucosin-olates are water-soluble so cooking just a few minutes can decrease the glucosinolate content of cruciferous vegetables as much as a 59%. Cooking can also inactivate myrosinase, the enzyme that catalyzes glucosinolate hydrolosis into isothiocyanates, which has been shown to substantially decrease the bioavailability of isothiocyanates.

Isothiocyanates

Cruciferous vegetables like broccoli, cabbage, and kale are rich sources of sulfur-containing compounds called glucosinolates. Isothiocyanates are biologically active hydrolysis (breakdown) products of glucosinolates. Cruciferous vegetables contain a range of different glucosinolates, each of forming a different isothiocyanate when hydrolyzed. For example, broccoli is a good source of glucoraphanin, the glucosinolate precursor of sulforaphane (SFN), and sinigrin, the glucosinolate precursor of allyl isothiocyanate (AITC) (2). Watercress is a rich source of gluconasturtiin, the precursor of phenethyl isothiocyanate (PEITC), and garden cress is rich in glucotropaeolin, the precursor of benzyl isothiocyanate (BITC). Currently scientists are interested in the cancer-preventive activities of cruciferous vegetables that are rich in glucosinolates and isothiocyanates (3).

Metabolism & Bioavailability
Myrosinase, a class of enzymes that stimulates the hydrolysis of glucosinolates, is separated from glucosinolates in plant cells (4). When cruciferous vegetables are chopped or chewed, myrosinase interacts with glucosinolates and releases isothiocyanates from their precursors. Proper chewing of raw cruciferous vegetables increases glucosinolate contact with plant myrosinase and increases the amount of isothiocyanates absorbed (5).

Though myrosinase is mostly inactivated by heat, human intestinal bacteria lets some myrosinase form (6), but the absorption and excretion of isothiocyanates is substantially lower from cooked than from raw cruciferous vegetables (5, 7, 8)

Isothiocyanates are bound to glutathione during digestion tghanks to a family of enzymes called glutathione-S-transferases (GSTs), as well as mercapturic acids. These isothiocyanate metabolites can be measured in the urine and are strongly related to dietary intake of cruciferous vegetables (9). There is also evidence that isothiocyanate metabolites contribute to the biological activity of isothiocyanates (3, 10).

Effects on Biotransformation Enzymes in Carcinogen Metabolism
Biotransformation enzymes are important to the metabolism and elimination of a variety of chemicals, including drugs, toxins, and carcinogens. These enzymes catalyze reactions that increase the reactivity of hydrophobic (fat-soluble) compounds, increasing water solubility and promoting elimination of these toxins from the body (11).

Inhibition of Phase 1 Biotransformation Enzymes
Some carcinogen precursors require biotransformation by enzymes in order to become active carcinogens capable of binding DNA and causing mutations. Inhibition of specific CYP enzymes involved in carcinogen activation inhibits the development of cancer in animal models (3). Isothiocyanates have been found to inhibit carcinogen activation by CYP enzymes in animal studies (12, 13). Cell culture studies have also shown that SFN inhibits certain CYP enzymes (14). A small clinical trial in smokers found evidence that consumption of 170 g/d (6 oz/d) of watercress, which is rich in the glucosinolate precursor of PEITC, decreased the activation of a procarcinogen found in tobacco (15).

Induction of Phase II Biotransformation Enzymes
Many isothiocyanates, are potent inducers of phase II enzymes in cultured human cells (2, 14). Phase II enzymes are important for protecting cells from DNA damage by carcinogens and reactive oxygen species (16). The genes for these and other phase II enzymes contain a specific sequence of DNA called an antioxidant response element (ARE). Isothiocyanates have been shown to increase phase II enzyme activity by increasing the transcription of genes that contain an ARE (17). Limited data from clinical trials suggests that glucosinolate-rich foods can increase phase II enzyme activity in humans. When smokers consumed 170 g/d (6 oz/d) of watercress, urinary excretion of glucuronidated nicotine metabolites increased significantly, suggesting UGT activity increased (18). Brussels sprouts are rich in glucosinolates, including precursors of AITC and SFN. Consumption of 300 g/d (11 oz/d) of Brussels sprouts for a week significantly increased plasma and intestinal GST levels in nonsmoking men (19, 20).

Preservation of Normal Cell Cycle Regulation
After a cell divides, it passes through a sequence of stages known as the cell cycle before dividing again. Following DNA damage, the cell cycle can be transiently arrested to allow for DNA repair or, if the damage cannot be repaired, activation of pathways leading to cell death (apoptosis) (21). Defective cell cycle regulation may result in the propagation of mutations that contribute to the development of cancer. A number of isothiocyanates, including AITC, BITC, PEITC, and SFN, have been found to induce cell cycle arrest in cultured cells (2).

Inhibition of Proliferation and Induction of Apoptosis
Unlike normal cells, cancer cells proliferate rapidly and lose the ability to respond to cell death signals that initiate apoptosis. Isothiocyanates have been found to inhibit proliferation and induce apoptosis in a number of cancer cell lines (3, 22, 23).

Inhibition of Histone Deacetylation
DNA is coiled around basic proteins called histones in the nucleus of a cell. Acetylation and deacetylation of nuclear histones is an important mechanism for regulating gene transcription (24). But the balance between histone acetyl transferase and histone deacetylase activities can be disrupted in cancer cells. Compounds that inhibit histone deacetylases may suppress the development of cancer by inducing the transcription of tumor suppressor proteins that promote differentiation and apoptosis in precancerous cells (25). SFN and AITC metabolites have been found to inhibit histone deacetylase activity in cultured cancer cells (10, 26-28). In humans, histone deacetylase activity was inhibited in blood cells following ingestion of 68 g (one cup) of SFN-rich broccoli sprouts (29).

Anti-inflammatory Activity
Inflammation promotes cellular proliferation and inhibits apoptosis, increasing the risk of developing cancer (30). SFN and PEITC have been found to decrease the secretion of inflammatory signaling molecules by white blood cells; these compounds also have been shown to decrease DNA binding of NF-kappaB, a pro-inflammatory transcription factor (31, 32).

Antibacterial Activity: Helicobacter pylori
Bacterial infection with H. pylori is associated with a marked increase in the risk of gastric cancer (33). In the test tube and in tissue culture, purified SFN inhibited the growth and killed multiple strains of H. pylori, including antibiotic resistant strains (34). In an animal model of H. pylori infection, SFN administration for five days eradicated H. pylori from eight out of 11 xenografts of human gastric tissue implanted in immune-compromised mice (35). However, in a small clinical trial, consumption of up to 56 g/d (2 oz/d) of glucoraphanin-rich broccoli sprouts for a week was associated with H. pylori eradication in only three out of nine gastritis patients (36). Further research is needed to determine whether SFN or foods rich in its precursor, glucobrassicin, will be helpful in the treatment of H. pylori infection in humans.

Cancer Prevention
Naturally occurring isothiocyanates and their metabolites have been found to inhibit the development of chemically-induced cancers of the lung, liver, esophagus, stomach, small intestine, colon, and mammary gland (breast) in a variety of animal models (3, 12). Although epidemiological studies provide some evidence that higher intakes of cruciferous vegetables are associated with decreased cancer risk in humans (37), it is difficult to determine whether such protective effects are related to isothiocyanates or other factors associated with cruciferous vegetable consumption (see Cruciferous Vegetables). Investigators have attempted to calculate human isothiocyanate exposure based on assessments of cruciferous vegetable intake and measurements of the maximal amounts of isothiocyanates that can be liberated from various cruciferous vegetables in the laboratory (38). Case-control studies using this technique found that dietary isothiocyanate intakes were significantly lower in Chinese women (39) and U.S. men (40) diagnosed with lung cancer than in cancer-free control groups. Assessing dietary intake of cruciferous vegetables may not accurately measure an individual’s exposure to isothiocyanates, since other factors may alter the amount of isothiocyanates formed and absorbed (see Metabolism and Bioavailability above). Measuring urinary excretion of isothiocyanates and their metabolites may provide a better assessment of isothiocyanate exposure (9, 41, 42), but few studies have examined relationships between urinary isothiocyanate excretion and cancer risk. In a prospective study, Chinese men with detectable levels of urinary isothiocyanates at baseline were at significantly lower risk of developing lung cancer over the next ten years than men with undetectable levels (43). A case-control study found that urinary isothiocyanate excretion was significantly lower in Chinese women diagnosed with breast cancer than in a cancer-free control group (44). In contrast, cruciferous vegetable intake estimated from a food frequency questionnaire was not associated with breast cancer risk in the same study.

Genetic Variation in Isothiocyanate Metabolism and Cancer Risk
GSTs are a family of phase II biotransformation enzymes that promote the metabolism and elimination of isothiocyanates and other compounds from the body. Genetic variations (polymorphisms) that affect the activity of GST enzymes have been identified in humans. Null variants of the GSTM1 gene and GSTT1 gene contain large deletions, and individuals who inherit two copies of the GSTM1-null or GSTT1-null gene cannot produce the corresponding GST enzyme (45). Lower GST activity in such individuals could result in slower elimination and thus longer exposure to isothiocyanates after cruciferous vegetable consumption (9). In support of this idea, several epidemiological studies found that inverse associations between isothiocyanate intake from cruciferous vegetables and the risk of lung cancer (39, 40, 43, 46, 47) or colon cancer (48-50) were more pronounced in GSTM1-null or GSTT1-null individuals. These findings suggest a protective role for isothiocyanates that may be enhanced in individuals who more slowly eliminate them from the body.

Where to find Cruciferous Vegetables

Cruciferous vegetables, such as bok choi, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish, kale, kohlrabi, mustard, radish, rutabaga, turnip, and watercress, are rich sources of glucosinolate precursors of isothiocyanates (51). Unlike some other phytochemicals, glucosinolates are present in relatively high concentrations in commonly consumed portions of cruciferous vegetables. For example ½ cup of raw broccoli might provide more than 25 mg of total glucosinolates. Total glucosinolate contents of selected cruciferous vegetables are presented in Table 1 (52). Some cruciferous vegetables are better sources of specific glucosinolates (and isothiocyanates) than others. Table 2 lists vegetables that are relatively good sources of some of the isothiocyanates that are currently being studied for their cancer-preventive properties. Amounts of isothiocyanates formed from glucosinolates in foods are variable and depend partly on food processing and preparation (see Effects of Cooking below). Consumption of five or more weekly servings of cruciferous vegetables has been associated with significant reductions in cancer risk in some prospective cohort studies (53-55).

Broccoli Sprouts

The amount of glucoraphanin, the precursor of SFN, in broccoli seeds remains more or less constant as those seeds germinate and grow into mature plants. Thus, 3-day old broccoli sprouts are concentrated sources of glucoraphanin, which contain 10-100 times more glucoraphanin by weight than mature broccoli plants (56). Broccoli sprouts that are certified to contain at least 73 mg of glucoraphanin (also called sulforaphane glucosinolate) per 1-oz serving are available in some health food and grocery stores.

Effects of Cooking

Glucosinolates are water-soluble compounds that may be leached into cooking water. Boiling cruciferous vegetables from 9-15 minutes resulted in 18-59% decreases in the total glucosinolate content of cruciferous vegetables (52). Cooking methods that use less water, such as steaming or microwaving, may reduce glucosinolate losses. However, some cooking practices, including boiling (5), steaming (7, 58), and microwaving at high power (750-900 watts) (8, 58, 59), may inactivate myrosinase, the enzyme that catalyzes glucosinolate hydrolysis. Even in the absence of plant myrosinase activity, the myrosinase activity of human intestinal bacteria results in some glucosinolate hydrolysis (6). However, several studies in humans have found that inactivation of myrosinase in cruciferous vegetables substantially decreases the bioavailability of isothiocyanates (5, 7, 8).

Supplements

Dietary supplements containing extracts of broccoli sprouts, broccoli, and other cruciferous vegetables are available without a prescription. Some products are standardized to contain a minimum amount of glucosinolates and/or sulforaphane. However, the bioavailability of isothiocyanates derived from these supplements is not known.

Adverse Effects

No serious adverse effects of isothiocyanates in humans have been reported. The majority of animal studies have found that isothiocyanates inhibited the development of cancer when given prior to the chemical carcinogen (pre-initiation) However, very high intakes of PEITC or BITC (25-250 times higher than average human dietary isothiocyanate intakes) have been found to promote bladder cancer in rats when given after a chemical carcinogen (post-initiation) (60). The relevance of these findings to human urinary bladder cancer is not clear, since at least one prospective cohort study found cruciferous vegetable consumption to be inversely associated with the risk of bladder cancer in men (55).

Pregnancy and Lactation

Although high dietary intakes of glucosinolates from cruciferous vegetables are not known to have adverse effects during pregnancy or lactation, there is no information on the safety of purified isothiocyanates or supplements containing high doses of glucosinolates and/or isothiocyanates during pregnancy or lactation in humans.

sheesh! now i am exhausted just reading this
i know i need to read it again because i am certain
that i missed some of the information.
back later! see you then :)
xoxo
snowdrop

75:100 healing

2009-12-08T08:50:00.000-05:00

75:100 healing, education & inspiration

the 100 day challenge is 3/4 over already!!!
today i am posting some things that i learned from this week
and that inspired me to keep on keeping on.

first a clip i saw on penni shelton's raw food rehab:
the anti-cancer garden with dr steve

Rosemary Fletcher spent 11 years confined to a wheelchair and doctors said she will never walk again. Thanks to the raw food diet she went from 305 lbs to 120 lbs and now walks one mile a day.

stress dna & healing the body with the way we eat

The human body is a wondrous, miraculous healing machine.

Last month I discussed the role of the digestive enzymes and the pancreas, and how an organic raw living foods vegan diet improves digestion, nutrition and our energy levels. Today we’re going to look at the role of stress in disease, and how that relates to your DNA and healing.

Think of your DNA as being like a piece of thread, or yarn. If you’ve ever twisted a piece of thread tighter and tighter, you may have noticed how the strands of the thread start to fray, breaking in small places along its length as you tightened.

When we undergo stress our DNA does the same thing. This stress can come through work, our families, our neighbors, our circumstances, the weather… but the biggest component of bodily stress is – what we eat.

That’s right. When we eat a diet of processed, pesticided, herbicided, preserved foods, the work our body has to do to remove those toxins creates large amounts of stress.

When the body is stressed our DNA helix gets tighter and tighter. When it becomes too tight genome pairs start to fail, just like a fraying thread.

The genetic component of disease comes from this DNA predisposition. If your mother’s DNA failed at the gene that prevents breast cancer, then you’ll have the same genetic tendency when your genome pairs start to fail. If your father had prostate issues, then you will, too, because the same gene pair will tend to fail under stress.

When we eat a diet that is high in organic raw living foods we reduce the stress in our bodies for the reasons we’ve discussed in the previous articles – detoxification of our body tissue, and reduced workload on the pancreas, liver and kidneys. Our DNA then loosens just like a released thread, and heals itself.

Here’s the really good news:

• All of the tissue atoms in your body are replaced every six months.
• All of the bone atoms are replaced in six months to two years.
• When those atoms are replaced the DNA is replicated, and depending upon the stress levels in your body, will get better or worse.

hope you are having a great day-
xo
snowdrop

71:100 vanilla

2009-12-03T08:33:00.001-05:00

71:100 vanilla

we are getting closer and closer to the end of the 100 day challenge.
in truth we are also getting closer to the end of 2009.
how is everyone doing on their journey?
i am feeling quite successful and am happy that i embarked
on this journey, the results are tangible.

today i wanted to talk about vanilla
it is a beautiful flavor enhancer
but many are in a quandary as to how to use vanilla.

VANILLA BEAN

The vanilla bean is the fruit of certain varieties of tropical orchids. It originated in Mexico, but today is also cultivated in such exotic places as Tahiti, Madagascar and Bali. Vanilla is truly an intoxicating smell and taste experience.

VANILLA POWDER, as called for in some of the recipes, is simply ground vanilla bean: Cut 3 vanilla beans into small pieces, put them into a nut (or coffee) grinder, and grind as fine as possible. Store in a small glass jar in the refrigerator, and use as needed. It keeps for months. If it develops an off smell, then discard; but I've never had this happen. The alternative to making the vanilla powder would be to just cut a small piece of vanilla from the pod. Cut into small pieces and blend into the recipe. Depending on the quality of your equipment, it may or may not break down completely, and get blended.

If your vanilla bean is too moist and doesn't powder up in the nut mill, then leave the vanilla bean out at room temperature for a couple of days so that it dries a bit. Under no circumstances put the vanilla bean in a food dehydrator, because it will lose all its flavor. You could even grind up this moist vanilla bean, but it will come out like the texture of ground tobacco, instead of as a powder. This has just as much flavor and works just as well in the recipes. Store in the refrigerator.

VANILLA WATER: Cut 2 vanilla beans into pieces, grind in a nut grinder, then put the powder into the blender with 1/2 cup of filtered water and blend well. This will keep in the refrigerator for about 3-4 weeks; after that, it will ferment. You can also freeze the vanilla water in ice cube trays and pop out a cube as needed. Frozen, it keeps much longer.

Both of the above can be used as substitutes for commercial vanilla extract which, besides containing alcohol, may be extracted with solvents. Solvents have no place in a healthy diet. Commercial vanilla extract may also contain other additives.

I think this is why you never see vanilla sold in a powder form like other spices. Actually, I have seen vanilla powder sold in some specialty stores, but then it is loaded with additives and I doubt it is a natural vanilla at all.

i liked this video on how to make vanilla powder:

Rene Oswald- Homemade Vanilla Powder on Howcast

think i will make some today!

i have been brewing some more traditional vanilla extract
and i have a bottle of ongoing brew in my pantry.
how do i make it?
i put some split open vanilla beans
into a mason jar and fill it with vodka
cap it and shake it every time i am in the pantry
until it is a dark liquid, full of flavor.
to make this more economical i do use all my spent beans
(the ones that i have scraped for recipes)
tho they are empty of most of the billions of teeny seeds-
they do still pack alot of flavor- so in they go.
when it is done i pour some liquid into a small bottle
to keep in my spice cabinet...
and i just refill the mason jar with more vodka
and keep on adding the beans as i go...
so it continues to release and i continue to have a supply
of fresh homemade vanilla bean extract.
i personally don't mind the small amount of vodka
but if you do- stick with the vanilla powder from the video above.

not all vanilla beans are the same
and not all vendors have good quality.
i found a link online that reviews them

Vanilla

Vanilla drying at Raiatea plantation“Vanilla” is anything but plain! This article should help you choose and evaluate vanilla beans. If you can’t find the answer to your vanilla question here, try browsing the frequently asked vanilla questions.

What is vanilla?
True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid (Wikipedia). The properly prepared pod contains vanillin and 100s of other flavor compounds. Vanilla orchids are the only orchids that produce an edible seed. The primary producers of vanilla beans are tropical areas: Madagascar, Indonesia, Papua New Guinea.

Planifolia vs tahitensis vanilla

There are two distinct types of vanilla orchid:

* Vanilla Planifolia beans have a strong, familiar vanilla flavor, it is often called ‘Madagascar Bourbon’. Planifolia is the same variety grown in Mexico, but now synonymous with Madagascar.
* Vanilla Tahitensis is a weaker vanilla with ‘fruity, floral, and sweet’ flavors created by the compound heliotropin. Tahitensis is a mutated form of a planifolia orchid from Tahiti, though most tahitensis vanilla is now grown in Papa New Guinea. This vanilla is favored by pastry chefs.

The planifolia kill — water vs sun (Bourbon vs Mexican Vanilla)
water-sun-kill800

Bourbon (above) and Mexico (below) style vanilla beans

One crucial detail of the curing process can help us distinguish between types of planifolia vanilla beans. Planifolia beans must be “killed” after harvest to stop growth. The method of killing will produce a unique vanilla bean.

* Water Kill (Bourbon method) The vast majority of vanilla beans are killed by steeping in hot water for a few minutes. This technique was developed in the former French Bourbon Islands (now Madagascar). The time and temperature of the kill varies by curer, introducing a bit of difference to beans from various places. This method tends to give a soft, pliable vanilla bean.
* Sun Kill (Mexican method) Vanilla beans are put on concrete slabs at mid-day and the beans are killed by the hot sun. This is harsher than the bourbon kill and results in a woodier vanilla bean. This method is used primarily in Mexico.

Notice how the skin of the Bourbon style vanilla cut cleanly, but the skin of the Mexican vanilla is ragged and woody.

Tahitensis vanilla beans mature on the vine are are not killed after harvest.

Single source vanilla

Single source boutique vanilla (top) and third world vanilla from a curing house (bottom)

Most vanilla is grown in the third world. Vanilla farmers sell raw vanilla beans to central curing houses. Curing houses process the raw pods into the fermented, fragrant vanilla beans that we know. These professionals process tons of vanilla from all over a region. When you buy vanilla processed by a curing house, there is little chance to get beans from the same farm. This is not universally true, but is largely the case in Madagascar, PNG, India, Malaysia, Indonesia, Mexico, Tahiti, etc.

At plantations in the first world, and select plantation elsewhere, vanilla is cured ‘on the farm’ and marketed as a high quality niche product. This vanilla will always be more expensive because labor, land, and other expenses are higher in the first world. The boutique value of “terroir”, vanilla reflecting the place it is grown, increases the cost further. This is the case in Hawaii, Australia, New Zealand, Costa Rica, and some plantations in Tonga and Tahiti.

*Please note that the term “first world vanilla” may appear on the site instead. I have switched to “single source” as it more accurately describes the situation while not sounding as abrasive.

Grade ‘A’ vs grade ‘B’ vanilla beans

Vanilla grade A and B comparison

Vocabulary for describing vanilla bean quality seems to vary a bit between vendors, which can make it more difficult to know exactly what you’re getting. To cut through the confusion, this site uses the following quality labeling: vanilla beans are graded A and B.

* Grade ‘A’ vanilla beans (also called gourmet or prime). These beans are oily and moist. There are about 100 to 120 grade ‘A’ beans (6-7 inch) per pound (7.5 per oz). This vanilla is visually attractive so it can be a feature ingredient in gourmet cuisine. 30% – 35% moisture content.
* Grade ‘B’ vanilla beans (also called extract beans). This vanilla is less moist and less attractive. But don’t worry, because the flavor isn’t in the water. There are about 140 to 160 grade ‘B’ beans (6-7 inch) per pound (10 per oz). 15% – 25% moisture content.

Choosing vanilla beans

Slightly split ends indicate fully ripened beans

Minor splits in the end of the bean, like those shown here, are fine. These actually indicate that the vanilla fully ripened and developed before harvest. Vanilla harvested at this point will have the greatest intensity of flavor.

Vanilla tattoo "JDD"

This image shows another type of vanilla imperfection — a tattoo. At first glance this might look like insect damage, but it’s actually the initials of the grower. This practice is common in Madagascar where bean rustling is a problem. Read more about it towards the end of the Riziky vanilla review, and see the vanilla tattoo gallery. The Malagasy alphabet will help you identify the tattoos on your own beans:a, b, d, e, f, g, h, i, j, k, l, m, n, o, p, r, s, t, v, y, z.

Vanilla bean with frost

Beans may have vanillin crystals on the outside, these will melt back into the bean if heated — crystals are not considered an indicator of quality. Read more about vanilla frost, crystals, and givre.

For the purposes of making vanilla extract, we want to use Grade B beans if possible. “Why?”, you may ask. “Isn’t gourmet always better?” NO.

* Grade B beans have less water weight. You get more bean for the buck because you’re not paying for water. This also means that less water ends up in your extract.
* With Grade A you pay for appearance, which doesn’t matter to us.
* We get the same beans as Grade A, but at a fraction of the cost.

Gourmet is great when extract beans are not available, but try to get Grade B if you can.

What is vanilla extract?
Vanilla extract is made by transferring the flavor and aromas of vanilla beans into alcohol (usually vodka, but sometimes brandy or rum). Vodka is the alcohol of choice because it has a neutral flavor. Other liquors can be used, but they contribute flavors of their own. Commercial extracts use a neutral flavored grain alcohol (vodka), but you are free to use rum, brandy, gin, whatever. I stick to vodka because I can always add a hint of brandy or rum directly to a dish.

How many beans are used per unit of alcohol? This is an easy one – it’s regulated by US law. Really!

From the FDA 21CFR169:

* Extract is 70 proof/35% alcohol.
* Extract contains 13.35 oz. of bean per gallon of alcohol. It seems that 13.35 oz of bean need merely to be exposed to the alcohol, not that this amount of matter is extracted/dissolved into the alcohol, I await confirmation and will update accordingly.
* Moisture content of beans should be under 25%, more beans are required when moisture is higher.
* Remember, the quality of the beans doesn’t matter for these regulated proportions, only the weight

In plain English:
“13.35 ounces of vanilla beans per gallon of extract is single fold (single strength) vanilla extract. As most vanilla beans are ~120/pound or 7.5 beans per ounce of weight. A gallon of extract is 128 fluid ounces, so that would mean ~98 beans per gallon or SIX (6) whole beans to make ONE cup (8 fluid ounces) of single fold vanilla extract…Anyone who tells you any differently is just teaching you how to make vanilla flavored booze.” kieth.

Take that point to heart! To make an extract you must use at least 0.8 ounces (6) vanilla beans per cup of final extract. Hand extracts should use extra beans because they lack the efficiency of mechanical extraction processes. I recommend 1 ounce (30 grams, 7-8 beans) per 1 cup (250ml) of 40%(80 proof) alcohol.

Recipes on the web are all over the place: some call for 1 bean in a gallon of brandy left for one year, others call for 2-4 beans per cup with 1-6 months soak time. Few come anywhere close to reaching the ‘legal’ requirements of an extract.

Best extract alcohol concentration
A bit of definitive info on the best concentration of alcohol for extracting beans:

* Glenn at Amadeus Trading says that his company starts off with a relatively “pure” alcohol and then adds water to get it to 35%.
* According to this great lit review put together by Garth at Heilala Vanilla, a 1995 study showed that 10% more vanillin was extracted at 47.5% ethanol than 95% ethanol (pdf page 16).

Vanilla bean snobbery
Vanilla beans grow in tropical locales where they require exotic hand pollination and extended curing. This invites wine-culture snobbery and claims of terroir. Dealers and fans alike make whimsical and sometimes contradictory claims about vanillas from various regions. Take this with a grain of salt, as even food critics usually preferred imitation vanilla in a blind taste test.

Is there a huge difference? You’ll have to find out for yourself, but you can get an idea by looking through the vanilla bean reviews on this site. I was skeptical at first, but I hope the vanilla image galleries show a big difference in the characteristics of vanilla beans from different growing regions.

Countries that market gourmet vanilla beans
Below is a list of countries that actively market ‘gourmet’ vanilla. There are major vanilla producing countries not included on this list. Wikipedia says China produces 10% of the world’s vanilla, but I can’t find anywhere to buy it.

See the most up-to-date list here.

Vanilla tahitensis

* Papua New Guinea (PNG) – Most tahitensis vanilla is grown in PNG.
* Tahiti – Only a tiny amount of vanilla is actually grown on Tahiti.
* Indonesia?

Vanilla planifolia

* Madagascar – The ‘classic’ vanilla.
* Papua New Guinea (PNG) – A lesser known, but major, vanilla producer.
* Indonesia – Said to be of poor flavor and particularly suited to baking.
* Mexico – Though vanilla originated in Mexico, it is no longer grown in significant quantities. Mexican vanilla beans are very expensive. Cheap tourist vanilla almost certainly isn’t vanilla at all.
* Hawaii – Vanilla is grown commercially in very small quantities on the Big Island of Hawaii.
* Uganda – Large vanilla beans are grown in this African country.
* Tonga – Some very interesting planifolia beans are grown in this tiny Pacific island nation.
* India – I’m working on adding some Indian vanilla beans to the review.
* Vanuatu – Great vanilla beans from the South Pacific.
* Australia – Broken Nose Vanilla will soon sell Australian vanilla beans.
* New Zealand – Heilala Vanilla has an indoor plantation in NZ.
* Malaysia
* Tanzania
* Fiji

Organic and certified organic vanilla beans
Some vendors offer ‘organic’, ‘certified organic’, or similarly labeled beans. Certified organic vanilla should be free of chemical fertilizers, pesticides, herbicides, etc, as certified by a reliable government or standards organization. Organic farming may also promote sustainable land practices that benefit the environment.

If you want certified organic vanilla beans, make sure you are getting something that’s truly certified to be organic. Often beans are just labeled ‘organic’. As far as I can tell, the only vendors in this review that offer certified organic vanilla beans are The Organic Vanilla Company and Amadeus Trading Company. If certified organic cultivation is important to you, go for it.

**A additional option I personally endorse is the Demeter “biodynamic” certification. While it’s less recognized than “NOP organic”, it’s more stringent and a more serious commitment to sustainable land practices. Learn more about biodynamic vanilla in Costa Rica on the Vanilla Vanilla/Rainforestspices.com page.**

have a luscious day all my friends
xoxo
snowdrop

69:100 salt

2009-12-01T10:52:00.004-05:00

69:100 salt

salt used to be a form of currency
(so did cacao but that's for another day)
the bible urges us to have our words seasoned with salt
(be tactful, in case you didn't get that hint)
so many people today are scared of salt ruining their health
well, there are many facets to that issue
but not all salt is bad

it is an essential ingredient in our human bodies.
one thing to remember tho- is that there needs to be
a proper balance between the potassium & sodium for the body.
today's blog is merely to keep you from being afraid of good salt.
(ps, remember that i am not a dr,

or a scientist

and that i am researching this and the info has been gleaned from the web)

check out this short clip:

Salt and Good Health
Salt is essential not only to life, but to good health. Human blood contains 0.9% salt (sodium chloride) -- the same concentration as found in United States Pharmacopeia (USP) sodium chloride irrigant commonly used to cleanse wounds. Salt maintains the electrolyte balance inside and outside of cells. Most of our salt comes from foods, some from water. Doctors often recommend replacing water and salt lost in exercise and when working outside. Wilderness hikers know the importance of salt tablets to combat hyperthermia. Oral rehydration involves replacing both water and salt. Expectant mothers are advised to get enough salt. Increased salt intakes have been used successfully to combat Chronic Fatigue Syndrome. Dramatic deficiencies (e.g. "salt starvation" in India) or "excessive" sodium intakes have been associated with other conditions and diseases, such as hypertension and stomach cancer. Testing the salinity of perspiration is a good test for cystic fibrosis; scientists suspect that cystic fibrosis is caused by a deformed protein that prevents chloride outside cells from attracting needed moisture.

Sea Salt is good for you

We have salty tears and salty perspiration. The chemical and mineral composition of our blood and body fluids are strikingly similar to sea water. Unborn babies are encased in a sack of saline fluid resembling sea water.

Sea water there's more to salt than meets the eye!r contains 84 different mineral elements, and these same minerals are found in our body. According to modern medical research, 24 of these elements are essential for life (you will die without them), and many researchers believe that we need all 84, in proper balance, of course. Loss of these elements creates a dietary deficiency, which can lead to serious disorders of the nervous system, brain damage, muscle damage or other serious illnesses.

Some researchers believe that these minerals are essential to help prevent cancer, exhaustion, memory loss, rapid aging, obesity, water retention, ulcers, poor teeth and bones, decreased sex drive, and other serious conditions.

The way refined table salt is made extracts 82 out of the 84 mineral elements. Why, if these elements are so good for you, do the salt refineries do this? Normally, only 7% of the refined salt ends up on your table. The majority of the salt is sold for industrial use, and has great commercial value.

It is used in the silver mining process. Boron is extracted to make a Take your choice...to your health, anti-knock gasoline additives and chemical fertilizers. Magnesium is sold to makers of metal alloys and for explosives. Other chemicals are removed from salt to make plastics. Then, after taking all of the natural, but salable, mineral elements out of the salt, chemicals are added to bleach it whiter, prevent water absorption while the salt is in the box, and to make it shake out easier.

The problem with this process is that the chemicals added to salt to prevent water absorption also prevent it from being properly absorbed in your body.

That's why we're hearing that salt's bad for you! Refined salt IS bad for you! It can be deposited in the joints of your bones, and cause arthritis. Some of it can be deposited in the walls of your arteries and veins, lymph system ducts, sexual organs, urinary tract, or glandular system.

Natural sea salt can be consumed in any amount, and the excess passes normally out of your body.

The Consequences of Consuming Table Salt

The result of consuming common table salt is the formation of overly acidic edema, or excess fluid in the body tissue, which is also the cause of cellulite. That’s why doctors tell us to avoid salt. For every .035 ounces of sodium chloride that cannot be eliminated, the body uses 23 times (23x) the amount of its own cell water to neutralize the salt.

If the sodium chloride is still too high, re-crystallization of the table salt occurs as the body uses available non-degradable animal proteins (as those found in milk), which also have no value and cannot be broken down and eliminated. The body uses these proteins to produce uric acid in order to get rid of the excess salt.

As the body cannot dispose of uric acid, it binds itself with the sodium chloride to form new crystals that are deposited directly in the bones and joints. This is the cause of different kinds of rheumatism such as arthritis, gout, and kidney and gall bladder stones.

This re-crystallization is the body’s band-aid solution for the cells and organs in order to protect the body from irreparable damage of irresponsible food intake. But in the long run, it poisons the system because those substances cannot be disposed of.

Popular diets say you should reduce or even eliminate dietary salt for good health, especially for cardiovascular disease. Perhaps refined table salt, which can act like a poison in your body, can be more of a risk. But the research is undeniable: reducing or eliminating dietary salt is basically wrong. Your body absolutely requires salt, but it has to be the right kind.

Natural health practitioners are convinced that good Himalayan crystal sea salt can improve your health. It keeps you safe and healthy during exercise; in fact, high-altitude hikers make sure they get enough so they don’t go into hyperthermia.

Taking adequate dietary salt has improved and even eliminated Chronic Fatigue Syndrome. Hypertension and stomach cancer have been linked to salt imbalance from improper dietary intake. Cystic fibrosis has been linked to improper salt metabolism.

Expectant mothers are always advised to take enough salt in order to help create a healthy infant.

If you've never tried good salt, you are going to be amazed at how good it tastes and how affordable it is. You may also be surprised at how quickly your health improves from using good, natural, organic salt.

there are many kinds of natural salt
find some today and broaden your taste!

have a good day!
xo
snowdrop

62:100 easy brownies

2009-11-24T10:00:00.000-05:00

62:100 easy brownies

a quick and easy recipe that has reeeeally
helps out in the throes of cravings- especially the chocolate variety

Brownies*

1 cup walnuts (unsoaked)
1 cup dates (pitted unsoaked)
1/4 cup cocoa powder (you may use carob if you like)

Place in food processor, and blend until well blended; should still be dry and chunky, appx 30 seconds. Press into a small springform pan. Refrigerate until you can insert a knife and it isn't too sticky.

Cut into little pieces, then place in plastic baggies and freeze.

They can be eaten fresh from the fridge or from the freezer.

(Note: Sometimes you have to add a teaspoon or so of water so they stick together. You can also form them into balls and then roll them in raw coconut.)

Icing!

2 small ripe avocados
1/2 -3/4 c agave nectar (raw "blue" agave is best, but is harder to find)
1/4 c raw cocao powder (or less)
2 T coconut oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)
banana or strawberry slices for garnish

Place everything in a VitaMix or high-power blender or food processor and blend (on high) until very smooth.

Keep stored in an air-tight container in the fridge.

*you can find this brownie recipe and many others from raw friends
on alissa cohen's raw food talk forum

xoxo
snowdrop

60:100 disappointment

2009-11-24T09:45:00.002-05:00

60:100 disappointment

sunday after worship, we took the speaker out for a meal
the group chose applebees.
i felt no trepidation, because i know how to order a custom salad
i have done it often, successfully even...
by looking at the complete menu so i know what ingredients they
have in the kitchen,
and ask they use only what they have- what could be easier?
so that's what i did...
the 8 other meals came out and then our waitress vanished
my table spot naked and empty.
they are taking their time making a really wonderful artistic salad
...or so i told myself..
tick tock
the next time i saw out girl i asked and she went to check on it
tick tock
she comes back all cute and apologetic with a salad
seems the chef didn't understand what she meant
so she told him, beaming she set a salad in front of me and vanishes again
ok i can remove the croutons, but the cheese was
microplaned into hair thin whispers
the serious problem tho was the bacon bits all over the beautiful deep greens
(he failed to add any other veggies except 3 mini grape tomatoes
and thick slices of onion. so much for artistry)
i couldn't deal with that due to my extreme allergy that would either put me
in the hospital or kill me if i ate any food that even touched bacon.
i waited for her to return
tick tock
when she finally did (i think the rest of the table was 3/4 done by then)
i told her i couldn't eat this and that i only wanted veggies- no bread,
no cheese and definitely no bacon. she apologized and took it back
tick tock
out comes another salad and poof! she's gone.
i saw 2 croutons peeping out from under the salad
and did some digging
come to find out- all they did was remove the top layer
there was still bacon cheese and lots of croutons underneath
i was to get no dinner.
tick tock
she came back and i explained handing back the salad
and said just take it off the bill
and no i don't want anything else instead
(um the salad was the ONLY thing i could eat there)
and no thank you- i do not want a free dessert.
i left that place very disappointed.
and they won't be seeing me again.

some places are very good about making a custom meal for
the 'allergic' customer.
applebees is not.
cracker barrel was surprisingly good at it, and so was red lobster,
who would have thought it?

be warned ye raw friends!

so i came home and had some warmed red pepper bisque
some raw chocolate halva
and a cup of herbal tea
i am fine.
much finer than my poor sad friends -who probably had heartburn that nite.

my friend susan suggested i carry this card, one that earth mother had created:

it may indeed help at most places
but in a place where there is no vision, perhaps not.

until next time-
xoxo
snowdrop

58:100 tart recipe!!

2009-11-24T09:24:00.006-05:00

58:100 tart recipe

i had some fun on friday
had a little foreign film festival for the girls
and we had a blast, i even overslept the next morning!!
here is what i made for the treat (theme: french)
fruit tart

and everyone just slurrped it up making yummy sounds
:)
(the crust is chocolate almond, the custard filling from macs and the fruit was dipped in agave)
it was the best raw dessert there. the only one, haha!
which i ate with gusto.
the recipe is found here
but i edited mine a bit.

GreenChef Jana | Fresh Fruit Tart with Chocolate Brownie Crust

Fresh Fruit Tart with Chocolate Brownie Crust (raw)

This dessert is so light and refreshing but not easily forgotten. You can make it all year round and just change out the in season fruit for the topping. Great for summer parties or dinners.

Makes 4 small tarts

For the Chocolate Brownie Crust:

2 Cups Raw Almonds

2 TB Agave Syrup

2 TB Maple Syrup

1/2 of One Fresh Vanilla Bean

1 TB Coconut Butter

1/4 Cup Cacao Powder

Pinch of Sea Salt

Crust Instructions

Chocolate Brownie Crust In a food processor, process the almonds until they become a fine meal. Then add the rest of the ingredients and process again until a ball forms. Take out the moist dough and divide it between 4 4″ tart pans with removable bottoms. This mixture is rather moist and sticky at this stage, so the easiest way to press it into the tart pans is to place plastic wrap over it and press down on top of the plastic wrap until firmly pressed and shaped into the tart pan. Leave the wrap on them and place them in your freezer while preparing the creme filling.

For the Cream Filling:

1/2 Cup Cashew or Macadamia Nut Butter

1 Cup Coconut Meat

1/2 Cup Coconut Butter (Oil)

1/2 Cup Light Agave

2 TB Pineapple Juice

2 TB Vanilla Extract

2 TB Lime Juice

2 tsp. Lime Zest

Pinch Sea Salt

Filling Instructions

Creme Filling Process ingredients in a food processor or high speed blender until smooth and creamy. Take out the tart shells from the freezer, remove the plastic and with a spatula fill each tart shell half way. Then place back in the freezer for an hour or two to set. Once they are done and firm add the fresh fruit on top and serve. These store well in either the fridge or the freezer. I really like them a day after having the fresh fruit on them because the juices from the fruit start to seep into the creme and add to the flavor.

For the Fruit Topping:

Any Fresh Seasonal Fruit

Raspberries

Blackberries

Blueberries

Strawberries

Kiwi

Mango

Apple

Final Instructions

For a Glaze Topping simply dip the fruit in a small cup filled with agave syrup and then arrange on top of the tart filling.

These tarts are so beautiful I didn’t want to eat them. Fresh whole fruit is just so lovely and amazing like vibrant flowers. Finally I broke down and ate it. It was very good but I have to say it looks richer then it tasted. It is very light and subtle tasting, refreshing. You can use any fruit you have or any fruit that is in season where you live. Berries are gorgeous and of course go so well with the creme filling. I had an idea to make the crust a chocolate one to contrast the color of the white creme and the vibrant colors of the fruit. I had no idea that it would come out so moist and soft. I kind of liked it that way, reminded me of a chewy brownie. But be warned that it starts to loose it’s shape after a while at room temp. You might want to keep it chilled until right before serving. You can also simply omit the coconut butter in the crust for a drier crust as well. Even though this makes cute little small tarts, you can also just make it into 1 large 9-11″ tart. Again, these ingredients are very good for you, so enjoy with prideful pleasure.

You might be wondering what kind of coconuts to get. Young coconuts work the best and are the healthiest for you. These typically will be shaved down and look like a white round tent with a pointed dome roof. As far as the shape. That’s how you will typically recognize them. If you are lucky enough to find local ones or wild ones depending on where you live, those will be the best option you can choose. As far as choosing coconuts, search the coconut for any purple color, esp. on the bottoms of the coconut. If there is purple color on it, don’t get it. This is a sign that the coconut is starting to mold and go bad. Choose ones that are completely white on the outside. And as far as the meat and water, here is a general rule of thumb. The lighter the coconut, generally the firmer and more mature the meat is and the more meat there is in the coconut and less water. And the heavier the coconut is, generally the younger and more water it has with softer more jelly like meat and less quantity of meat. How do I know this? Well the theory goes that the water is heavier then the meat, and so far my theory has seemed to be true from my experience with them. Which one you want will depend on your use for it. For blended recipes like this one, either kind of meat will do, although softer is a little better. But for recipes that use coco- nut noodles or other sliced or shaved coconut, you will want to find coconuts with a firmer and thicker meat, so look for the lighter ones for those recipes.

i also made a delectable pear crispy from a recipe out of
the french laundry cookbook
that i will definitely be remaking in a raw way.
some of mine came out too dark
because i walked away from the oven for 5 min.
they all should have been light colored- the dark ones i'm told
tasted like campfire marshmallows -in a good way.
my dh was my taste tester and gave me the green lite to serve these:

there was only 1 left when everybody bustled out at the end of the evening.
i will remake these raw my friends- they were really beautiful.
i just think the dehydrator may do the trick with some special marinating

till next time-
xoxo
snowdrop

56:100 the perfect 10

2009-11-18T16:09:00.006-05:00

56:100 the perfect 10

we all want to have success in the raw food endeavor,

especially first starting out…

or after a few false starts

or even off-da-wagon falls….

so what can help?

a personal raw chef in your kitchen?

yes but…

i don’t know too many who can afford that, so now what?

do you think it would help to have a mini recipe book

with 10 go to recipes that are fast and fabulous?

it helps me… and many others who are already using

this technique. all you have to do is pick out the 10 things

that really hit the spot and don’t take much time or

fancy-schmancy ingredients or days to prepare.

the easy thing to do is to type up

(in font that doesn’t need glasses-

you will see why later..when you go to make it)

and print some easy favorites and keep them in a

drawer in the kitchen or tape them to the back of

your cabinet doors… some place handy, & visable…

then the next time you find yourself prowling for food

and no idea what to eat-

don’t reach for that oreo, bag of potato chips

or wedge of cheese…

make one of your presto foods to take the edge off

of the unreasonable hunger and give yourself time to think

and make a better choice.

sometimes it’s a fudge-ball

(almond butter and cacao powder-stir+eat )

other times it may be a flax-cake

(ground flax, coconut oil sweetener, cinnamon, water..stir+eat)

maybe a quick cream soup

(water, nuts, nama shoyu, veggie of choice, spices- blender+eat)

get what I’m saying?

these are a few of my fast 'go-to’ foods,

pick the ones that make the biggest emotional impact for

you. it will help more than anything, you’ll see.

make your perfect 10 recipe booklet today,

be sure to cover all the situations that leave you wavering

…breakfast, lunch dinner, snack, sweet, salty,

a comforting HUG food….

remember it has to be YOUR favorite!

…WELL WHAT ARE YOU WAITING FOR? GO!

finish that 100 day challenge with a BANG!

xoxo

snowdrop

50:100 green smoothies

2009-11-12T21:18:00.003-05:00

50:100 green smoothies

half way to 100!!

just because they are soooo good:

karen knowler a raw food coach

phillip mccluskey who lost over 200 #'s on raw food

sergei demonstates how to make a green smoothie

green up your lives a little!
xo
snowdrop

47:100 animal vegetable or mineral?

2009-11-09T13:18:00.010-05:00

47:100 animal vegetable or mineral?

the value of a plant based diet explored
in this 1-1/2 hour documentary aired on pbs
called 'eating'
*note- please screen this before allowing your young
children to see this adult geared information.
there are graphic depictions towards the end of
the film dealing with factory farming.

even if you don't agree with everything
there is enough here to give pause for consideration.
i personally don't think there is any one thing that can
eradicate all health problems & greed (save God's kingdom)
i know very healthy people who get sick and die
but right now, every little bit helps!
small changes = big returns

stay safe & healthy-
xo
snowdrop

46:100 enzymes

2009-11-08T07:46:00.008-05:00

46:100 enzymes
when you heat food above a certain temp (generally around 118+)
the poor little enzymes begin to perish by the droves.

The enzymes in raw foods are destroyed by heat

Most raw food, like our bodies, is very perishable. When raw foods are exposed to temperatures above 118 degrees, they start to rapidly break down, just as our bodies would if we had a fever that high. One of the constituents of foods which can break down are enzymes. Enzymes help us digest our food. Enzymes are proteins though, and they have a very specific 3-dimensional structure in space. Once they are heated much above 118 degrees, this structure can change.

Once enzymes are exposed to heat, they are no longer able to provide the function for which they were designed. Cooked foods contribute to chronic illness, because their enzyme content is damaged and thus requires us to make our own enzymes to process the food. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food demands much more energy than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in 1/2 to 1/3 of the time it takes for cooked food.

Eating enzyme-dead foods places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. Many people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of ingesting processed foods.

The following digestive enzyme supplements aid digestion:

AMYLASE works to breakdown carbohydrates i.e. starches, sugars
BROMELAIN taken from pineapple plant, helps break down proteins
HCL hydrochloric acid stimulates pancreatic secretion, activates pepsin and sterilizes the stomach from bacteria and parasites
LACTASE needed to break down lactose found in milk products
LIPASE works to break down fats into fatty acids and glycerol
OX BILE improves fat digestion, stimulates bile flow, aids gallbladder
PANCREATIN contains protease, amylase, and lipase, functions in the intestine and in the blood
PAPAIN extracted from papaya fruit, aids in protein digestion
PEPSIN breaks down proteins, function depends on availability of HCL
PROTEASE works to breakdown protein into amino

enzymes are what will help you digest your food and that gives you energy to do other things.
(ever tired after eating a big meal?

that's you working hard to digest)
by adding more raw foods with enzymes intact-
you take a load off the digestion process thereby
making you feel more energetic right away.
i have done many raw food chef certification classes
and just raw food classes every one every time
walks out of my kitchen marveling at how good they feel
and even though they ate a lot of food with all the tastings-
they were not 'stuffed'

The food enzyme theory in a nutshell

That the enzymes present in raw foods are of significant help in digesting the foods themselves once they are put into the human digestive system.
That cooking destroys these "food enzymes," forcing the body to produce more of its own digestive enzymes than would otherwise be necessary to digest the food.
That the body has a finite lifetime "enzyme potential" for manufacturing digestive enzymes, which is important for preserving health and longevity; and a portion of which is unrecoverably "used up" in producing otherwise unnecessary digestive enzymes each time cooked foods are eaten.
That enzymes in raw food also carry the "life force," which can be transferred to the body, enhancing vitality and longevity; and that the body must use up some of its own "life force"/"enzyme potential" to compensate whenever cooked foods (that have no life force/live enzymes) are eaten.

(the in depth chemistry & biology of enzymes can be found here)

but just because you are eating raw food- don't forget the little enzyme
i remember reading of Clent Manech's amazing raw food transformation
and was reminded of it this morning by my rfr friend jodi
and wanted to share one of the points he made about the enzyme supplements:

find a broad spectrum formula/enzyme-active. take them to help take the load off of the liver. enzymes help soak up the poisons stored in the fat cells rapidly dumping in the blood stream as you lose weight. it's part of detox.food enzymes are also essential when eating cooked food. cooking kills the natural enzymes. taking a supplement will help your food digest easier and help your colon to pass the food.

think it will help you?
look what raw food (especially green smoothies) and enzymes did for him:

at 400.6 starting weight

then after 20 short weeks at 273.4 pounds

From 401 down to 176 pounds in
12 months. Lost 225 pounds.
No diabetes. No fatty liver.
No medications.

he is just one of many many people who have turned around
their lives and have been able to really begin living fully again.
wow is all i can say! remember living foods are best!
(no, not live chickens etc...-by now i hope you know i mean vegan foods)
:)

if you are not doing it already-
try adding green smoothies and enzymes to your 100 day challenge
(well in 4 days we can call it the 50 day challenge if you haven't begun yet)

have a lovely day all-
xo
snowdrop

44:100 cabbage

2009-11-06T06:00:00.003-05:00

44:100 cabbage
the boutenkos have sent me an article that i enjoyed.
they have been so wonderful with the informative pieces
they make available for our benefit.
i was particularly enlightened by their book 'green for life'
on the value of greens in the diet.

today we'll consider that article they recently wrote,
about a veggie that i really do love, red cabbage!
i enjoyed learning the point that red cabbage has antioxidants, comparable to blueberries, goji berries, and even to acai berries. especially when you consider how much those berries co$t!!
thank you for the info!

i grew red cabbages in my garden and they did superbly in my zone 4.
next year i intend to grow lots more :)
enjoy
xo
snowdrop

The Simple Miracle of Red Cabbage

Recently, Michael Greger, M.D. re-inspired me to include more red cabbage into my diet. I was watching his new DVD set called “Latest in Clinical Nutrition,” where he presented a study, showing that red cabbage posses a huge amount of antioxidants, comparable to blueberries, goji berries, and even to acai berries. It’s amazing to discover that the antioxidants in cabbage are equal to these antioxidant berry superstars, especially when you consider the costs.

I decided to check other sources and found a lot of useful information about this widely available vegetable. Red cabbage is loaded with glucosinolates – so called “indirect antioxidants” that trigger a cascade of the body’s own natural detoxification enzymes. A 100 gram (about 3 ounces) serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. These are the same anthocyanins that give berries their vibrant colors. These antioxidants also neutralize harmful free radicals and flush them from your system. Anthocyanins make red cabbage the highest ranking cruciferous vegetable on the ORAC list (Oxygen Radical Absorbance Capacity). Unfortunately, the researchers have only measured antioxidants in cooked red cabbage. I believe that if they calculate antioxidants in raw red cabbage, these numbers will at least double.

In addition to filling you up with fiber and water content, red cabbage’s anthocyanins may also support weight loss by increasing your body production of two hormones: adiponectin (fat-burning) and leptin (appetite-suppressing).

Red cabbage is full of essential minerals: Potassium, Iron, Calcium, Magnesium , Phosphorus , Zinc, Copper, Manganese, Selenium, and others.

It is also a very good source of Thiamin, Riboflavin, Folate, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6.

Red cabbage contains Omega-3 and Omega-6 fatty acids

Chop red cabbage into your salads, or simply cut it in colorful pieces and munch on during the day as a snack.

Enjoy!
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wiki says this about it...

The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment anthocyanin. On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the very same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China. called

On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.

Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its "white" relatives and does not need to be converted to sauerkraut to last the winter.

_______________________________________________
The Incredible Health Benefits of Red Cabbage

In the delightful world of fruits and vegetables, red usually means healthy, and few can deny the health benefits of a shiny, red apple or freshly picked tomato. Red cabbage may not be the first red veggie that comes to mind, but this easy-to-find vegetable has some very convincing health properties that make it a good addition to the grocery cart. What are the health benefits of red cabbage?

Health Benefits of Red Cabbage: It Gives Cancer the Heave Ho

Red cabbage is a good source of phytonutrients that help to detoxify pollutants and other carginogens that most people are exposed to on a daily basis. Like other cruciferous vegetables such as broccoli, it’s high in glucosinolates, compounds which are metabolized by the body to form powerful cancer fighting chemicals known as isothiocyanates. Isothiocyanates activate the P450 liver enzymes that break down carcinogens, allowing them to be safely eliminated from the body. People who consume high quantities of cruciferous vegetables have been shown to have a lower risk of certain types of cancer. Red cabbage is also a good source of indoles, compounds that may reduce the risk of breast cancer by altering estrogen metabolism.

Health Benefits of Red Cabbage: It’s high in Vitamins A and C

Vitamins A and C are vitamins with strong antioxidant properties and red cabbage is a good source of both, particularly vitamin C. One serving provides three-quarters of the daily recommended quantity of this vitamin which is important for maintaining healthy skin and connective tissue. Who says citrus fruits are the only good source of vitamin C?

Health Benefits of Red Cabbage: It’s a Real Diet Food

Red cabbage is a guilt-free food if you’re a calorie counter. One cup of red cabbage has under thirty fat-free calories. The relatively high fiber content of red cabbage makes it a filling and satisfying side dish. No wonder the cabbage soup diet was so popular!

_________________________________________________

Health Benefits of Red Cabbage: It’s Better than It’s Green Cousin

Green cabbage may be healthy, but red cabbage is better. Would you believe that red cabbage has twice the vitamin C content of green cabbage? Plus, red cabbage is a rich source of anthocyanins, a type of flavonoid that gives red cabbage it’s deep red- purple coloration. There’s increasing evidence in animals that anthocyanins help to promote brain health as well as protect against cancer.

The Bottom Line?

There’s little doubt that red cabbage is one healthy vegetable, but the indigestible fiber in those crimson leaves can cause flatulence and may need to be eaten in moderation. Enjoy the many health benefits of red cabbage!

_______________________________________________
and for fun... some chemistry :)

How to Make Red Cabbage pH Indicator
If you have ever wondered whether a home chemical was an acid or a base, you can fine out easily by making a cabbage pH indicator. See to the make the cabbage pH indicator using everyday materials found in your home.

41:100 purely delicious

2009-11-03T06:00:00.000-05:00

41:100 purely delicious

received my issue and boy is this a great magazine :)

i came home from my weekend away and it sat quietly in my mailbox
waiting for my joyful outburst! thank you rebecca!!
it feels so good in my hands
and looks so good to my eyes
and such useful info- i can't wait to try the recipes.
what makes it especially wonderful ...
(besides knowing it came from my friend, publisher, shop owner)

-is that here in the boonies- it still is difficult to get the support
from the surrounding area establishments for raw-ness
and this is the cold north country (not your typical island paradise)
and tropical fruit isn't just a tree away-
just ask me when the last time when i even SAW a young coconut was-
um hmmm.
so any sparkle of raw foodie encouragement
is highly prized by me.
thank you rebecca!!!
it's beautiful
xoxo
snowdrop

40:100 swine flu, eek!

2009-11-02T09:06:00.004-05:00

40:100 swine flu, eek!

yesterday we got a report that a 40 yr old woman died in our
small local hospital from the swine flu.
on wednesday i came across 3 people at their homes who
had been diagnosed for h1n1. (i didn't go in- left asap)
i was rubbing my 4 thieves oil on my hands every few hours!!

then this morning i woke to the report that 19 more children
had perished from the same last week.
how important it is for us all to maintain proper hygiene during this time.
eat well with lots of fresh fruits & veggies, get rest, sunshine, pure water,
plenty of cleaning & hand washing, etc...
health seems to be on everyone's mind these days.

we just got back from a weekend of spiritual encouragement
and learned how not to neglect our spiritual health.
so many of the same principles apply when it comes to our minds and hearts
keeping proper spiritual hygiene. how important that is also!

today the sun shines here brilliantly
and i intend to get my full 15 minutes of vitamin d
perhaps i will do my Bible reading out on the deck
before i get to scrubbing my house
on this wonderful monday morning.

stay safe & healthy my friends,
making sure of the more important things!
xoxo
snowdrop

38:100 addictive as drugs

2009-10-31T06:00:00.001-04:00

38:100 addictive as drugs

something about this article reminds me of the seinfeld episode where kramer gets addicted to the chicken from place that opened across the street from him :)

Article from UK newspaper "The Telegraph"

Junk food as 'addictive as drugs'
Junk food is almost as addictive as heroin, scientists have found.

Published: 7:37AM GMT 28 Oct 2009

Eating junk food can be addictive Photo: GETTY
A diet of burgers, chips, sausages and cake will programme your brain into craving even more foods that are high in sugar, salt and fat, according to new research.
Over the years these junk foods can become a substitute for happiness and will lead bingers to become addicted.
Why junk food really is addictive
Dr Paul Kenny, a neuroscientist, carried out the research which shows how dangerous high fat and high sugar foods can be to our health .
“You lose control. It’s the hallmark of addiction,” he said.
The researchers believe it is one of the first studies to suggest brains may react in the same way to junk food as they do to drugs.
“This is the most complete evidence to date that suggests obesity and drug addiction have common neuro-biological foundations,” said Paul Johnson, Dr Kenny’s work colleague.
Dr Kenny, who began his research at Guy’s Hospital, London, but now works at Florida’s Scripps Research Institute, divided rats into three groups for his research, due to be published in teh US soon.
One got normal amounts of healthy food to eat. Another lot was given restricted amounts of junk food and the third group was given unlimited amounts of junk, including cheesecake, fatty meat products, and cheap sponge cakes and chocolate snacks.
There were no adverse effects on the first two groups, but the rats who ate as much junk food as they wanted quickly became very fat and started bingeing.
When researchers electronically stimulated the part of the brain that feels pleasure, they found that the rats on unlimited junk food needed more and more stimulation to register the same level of pleasure as the animals on healthier diets.

so in closing, it isn't easy to kick the junk food habit
not that you are weak, but the additives are designed to keep you coming back for more.
it's good for their busine$$ ....but not for you.
don't beat your self up for falling off the wagon,
but dust yourself off and hop back on.
know where the resistance is really coming from.

wishing health happiness and success-
xo
snowdrop

37:100 good days bad days

2009-10-30T06:00:00.000-04:00

37:100 good days & bad days

good days & bad days.....
they both happen
and tomorrow will be yet another day.
when you have a low day
don't throw in the towel-
it really won't make your life any better, you know.

try going on a negative thought diet
don't allow any negative thoughts to dwell in your head
it's harder than you think- because sometimes the neg thinking
is waaay more than you ever thought you were doing.
but be persistent
play happy music
think pleasant thoughts
say good words
have a good healthy green meal
and see if you don't feel better again very soon.

stick with your goals
cause you're going places with such wonderful goals
and know this, i am rooting for you too.

:)

talk to you again soon
xoxo
snowdrop

36:100 cabbage pillows

2009-10-29T11:03:00.002-04:00

36:100 cabbage pillows

i have been eating this for days and don't seem to get tired of it, it is soooo good!
the recipe is by russell james! thank you russell james xo
i am blown away at the flavorful cabbage filling, i kept stirring and "tasting"
and was worried there wouldn't be enough
but since i only made 1 recipe of the wrappers instead of doubling it as recommended
i had plenty of cabbage to spare for noshing.
one note- i did not peel the zucchini
and my wrappers are just as good to eat but have a shocking green color
that may put off some 'not for raw' peeps, they look more traditional in tan.
if you don't have the tamarind you can use a date that has been soaked soft
in the same manner, the flavor would be an appropriate substitute.
i also chose to pre-wilt the cabbage by putting it in the D whilst the
wrappers were in there doin their thing. smart move.
the first one i folded looked pitiful but the rest came out great
since i figured it out. be sure to have a cup of water handy to seal the edges
and "fix" any boo boo's
i ate these sans the sauce. (honestly, i was so excited about the pillows
that i plain forgot.)
i hope you enjoy these as much as i did.
xoxo
snowdrop

Curried Cabbage Pillows

Makes 8 pillows

For the wrappers

Make 2 batches of this wrapper recipe for 8 pillows.

5c peeled courgette (zucchini)
3T olive oil
2t Lime juice
1/2t cayenne
1t ground coriander
1/2t salt
1/4c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto a dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the filling

5c white cabbage, shredded
6 spring onions (scallions)
2t cumin
2t ground coriander
1/4c cold pressed sesame oil
1T toasted sesame oil (optional)
1t salt
2T tamari or nama shoyu
2t lime juice
2 cloves garlic, crushed/minced
2 red Thai chilies, deseeded and minced
2T agave
3T tamarind paste* (optional)
1c fresh coriander, roughly chopped

* Soak 200g tamarind in 1/c water and break up with your hands. Strain the mixture through a sieve and you’re left with tamarind paste. It should be roughly the consistency of watery yoghurt.

• Combine all ingredients thoroughly in a bowl.

To assemble

• Cut each of the wrapper squares from the dehydrator trays, which should still be pliable, into 4 equal squares.

• Start with one of those smaller squares in front of you so that one corner is close to you.

• Place a good amount of the filling mixture into the centre of the square.

• Fold up the corner that is closet to you into the centre, then fold up the left and right corners so that you form an envelope.

• You will need to wet the edges as you go along so they stick in place.

• Fold down the final corner, as if you were closing an envelope and use water to stick it down (you will find that you’ll get better at this the more you do).

• Place on a dehydrator mesh tray.

• When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.

• Dehydrate any left-over cabbage mix until crispy; it makes a great addition to any salad.

For the dipping sauce

1 cucumber, peeled
1 mango, skin & stone removed
1/4t salt
1t lime juice
1 spring onion, finely chopped
1 small handful fresh coriander

• Blend all ingredients, except spring onions, until smooth.

• Add most of the spring onion and all the coriander and pulse in.

• Pour sauce into a small bowl and top with remaining spring onion.

34:100 goals

2009-10-27T10:18:00.006-04:00

34:100 goals

so we are 1/3 into the 100 day challenge...
have you challenged yourself to be a better person, live a better life?
if you have challenged yourself i heartily congratulate you!!
you have also been stepping outside your comfort zone then.
how's that feeling for you?
are you like me, and finding that the momentary discomfort
leads to great satisfaction and joy?
it's great to have attainable goals.

keeping a journal is very helpful in being able to go back and seeing
all the positive results that may slip by the wayside
with all the flurry of daily activity... go back and read it
you will suddenly remember why all the changes you have chosen
to pursue were so important to you
and help strengthen your resolve to continue.
if you make bite sized goals they are easier to accomplish
and soon you have done a bunch of them, leading to great feelings
and then you seem to zoom ahead happily.
if your goal is too large, it is easy to give up overwhelmed.
so have do-able goals and feel confident- because you can do it!

i think i may have perfected the raw vegan salmon recipe

now i will have an outside source test it out and see if it works as well for them too.
if so, i will be putting it into my book "raw delights".
i am still searching for some great cover ideas
since i am still stuck on this and really need it to move forward.
suggestions welcome! :)

on yesterday's blog i mentioned korean fermented black garlic
in hindsight i was thinking perhaps it was regular garlic
and turned black during the fermentation process.
if anybody has any knowledge on this please pipe up
and let me know :)

ok, time to get moving again
have a wonderful healthy day
xoxo
snowdrop

33:100 darth garlic

2009-10-26T16:30:00.004-04:00

33:100
on my weekly shopping excursion i came across
something brand new to me.

black garlic

so i bought it ($$) and figured i would eat one head
and plant the other (it's garlic planting time here.)
should've had my glasses on.
blind i am without them, the older i get the more mr. magoo. :(
so long story short- it is fermented for 1 month (totally unplantable)
but fermented is good, no? fermented is ok in raw-world.
so i took a pic for you- it comes from korea (hence the $$)

it feels to the touch like roasted garlic. i have yet to taste it.
but it's a new discovery to me and if it's any good
i will search the seed catalogs to find it to plant myself.
i have a book on fermenting, so i'll figure it out.

then i made a quick dinner

zucchini in cream sauce (some cashew sour cream from the fridge)
some D roasted mushrooms, garlic, fresh peas, red pepper...
and something i have been working on this week
raw vegan salmon. it tastes so much like fish i did a double take.
i am not completely satisfied with the texture but think i can adjust it.
i have been thinking about the better lox choice
and do have a smoked lox for bagels in my book "raw delights"
but this may just replace that recipe. stay tuned :)

my week on really intensely raw has not only shown in my 5# weight loss
yaay!
but also in my loose jeans
and that my constant headaches have been cut in half.
:)
i have more stamina
and have been in a better mood.
and except for that one night of crazy cravings
i have been able to do this without going nuts. :)
...i know that the addition of more greens
would have allayed the cravings, and i am keeping all full
of green smoothie, and as soon as my baby wheatgrass is tall enough..
wheatgrass juice.

so off i go now to clean the kitchen
type some proposals and iron some laundry.
have a good rest of the day all
xoxo
snowdrop

27:100 encouragement

2009-10-20T08:35:00.003-04:00

27:100 encouragement

what a lovely piece of encouragement i received
in this morning's email
here to share with all:

Hey snowdrop,

I'm often asked how we can figure out if we're ever going to achieve our goals or if we're just wasting time on idle wishes and dreams.

Interesting question, I'm sure you'll agree.

Easy one to answer too!

You'll know if your goals and dreams will ever come true for you by taking this one, simple test.

Ready?

Ask yourself every single night before you go to bed "Did I take a single, solitary step toward bringing my dream to life today?" if the answer is YES! no matter how small, YES! without fail on a day in, day out basis then the universe has no choice but to answer YES! in return and give you what you want.

Certainly, thinking positive thoughts and visualising your goals and dreams are important parts of their achievement, but nothing beats taking those itty-bitty action steps on a daily basis.

So get steppin' snowdrop!

Truth, joy and love

Dax Moy
http://www.themagichundred.com

P.S - The best steps are always those taken freely with hope, happiness and just a touch of music in the background... hmm, like dancing really.... go dance! : )

so with that fine thought
i run out the door to my day
have a good one all!

xoxoxo
snowdrop

24:100 down size

2009-10-17T14:06:00.005-04:00

24:100 down size

just a quickie blog today
i saw a short video that tickled me
very enjoyable
especially if you are familiar with lowanna
i first saw her on bunny berry's raw fu

Are you willing to take some "cooked food" OUT of your life so YOU too can downsize? Change your life, I have released 110lbs in 11 months eating raw food (no surgery, just naturally eating enzyme-rich food, seriously THAT easy)(this was 2months ago but thought newies might appreciate to see what they too can do)

gotta love it!!!
here are a few helpful links for those who wish
to pursue the raw further

http://rawfoodrehab.ning.com/

http://123raw.ning.com

http://www.alissacohen.com/

http://www.therawfoodcoach.com/

http://www.rawfreedomcommunity.info/forum/forum.php

hope you are all having a wonderful day
xoxo
snowdrop

23:100 movement

2009-10-16T06:00:00.005-04:00

23:100 movement

i enjoy rebounding (jumping on a mini trampoline)
it seems to get my heart rate up in a manner that i can't hurt myself
..i mean how badly can you fall with a 6" drop...
ok, ok, i know you can "drown in a puddle" type thinkers
but really, it's safe exercise even for obese people
who have a very hard time moving at all.
i know at my heaviest my balance was not terrific
and lord have mercy, i was not going to the gym
where all the 20 something crowd in their size zero outfits
were prancing around ...shudder....
but as unseemingly as it is- this little $20 contraption
($20 in kmart/walmart...it's $269 for a top of the line needak)
is so good for so many ailments.
let me quote an article i read online:

Why rebounding is so beneficial

My favorite form of exercise is rebounding on the mini-trampoline.

I can rebound several times a day while I'm listening to podcasts on my ipod

or watching television.

The typical rebound mini-trampoline is about 3' in diameter and 9" high.
It is safe, easy to use, and effective. Research has led some scientists to
conclude that jumping on a mini-trampoline is possibly the most effective
exercise yet devised by man, especially because of the effect rebounding
has on the lymph in the body. Most importantly, rebounding is FUN, so
we stick to it! Have you ever noticed how children naturally enjoy jumping
on a bed? Just as the astronauts experience while floating in space, your
body is in a state of weightlessness at the top of the bounce.

The mini-trampoline subjects the body to gravitational pulls ranging from zero

at the top of each bounce to 2 - 3 times the force of gravity at the bottom,

depending on how high the person is rebounding. Unlike jogging on hard surfaces

which puts extreme stress on certain joints such as the ankles and knees

eventually damaging them, rebounding affects every joint and cell in the

body equally. Plus, there are no cars, dogs, and bad weather to worry about.

Rebounding may be used effectively in conjunction with niacin use to

help detoxify fatty tissues.

Mini-Trampoline Exercise Good For Lymphatic System

The human body needs to move. The lymph system bathes every cell,

carrying nutrients to the cell and waste products away. Contrary to blood

which is pumped by the heart, the lymph is totally dependent on physical

exercise to move. Without adequate movement, the cells are left stewing

in their own waste products and starving for nutrients, a situation which

contributes to arthritis, cancer and other degenerative diseases as well

as aging. Vigorous exercise such as rebounding is reported to

increase lymph flow by 15 to 30 times.

The lymph fluid moves through channels called "vessels" that are filled with one way valves, so the lymph always moves in the same direction. The main lymph vessels run up the legs, up the arms and up the torso. This is why the vertical up and down movement of rebounding is so effective to pump the lymph.

Restrictive clothing prevents the flow of both blood and lymph.

Wearing a bra to prevent sagging breasts actually weakens the muscles

and connective tissue which helps to create sagging breasts.

The free movement of the breasts during walking and exercise helps

to pump the lymph through the breast tissue.

Rebounding For Detoxification And Immune System Benefits

The rebounding motion stimulates all internal organs, moves the cerebral-spinal fluid, and is beneficial for the intestines. Many immune cells such as T-lymphocytes and macrophages are self-propelled through amebic action. These cells contain molecules identical to those in muscle tissue. All cells in the body become stronger in response to the increased "G force" during rebounding, and this cellular exercise results in the self-propelled immune cells being up to 5 times more active. These immune cells are responsible for eating viruses, bacteria and even cancer cells, so it is good that they be active. Jumping on a mini-trampoline directly strengthens the immune system, so it's a big deal!

When the outer coating of cancer cells has been dissolved by the enzymes

trypsin and chymotrypsin, the immune cells attack the cancer cells. Therefore,

supplementing one's healing diet with enzymes, combined with rebound exercise

are a useful way to combat cancer.

The mini-trampoline and safety

Everyone should start with the gentle "health bounce" which means your feet remain IN CONTACT with the mat while the body moves up and down. The health bounce is sufficient to obtain all the benefits of rebounding while gently strengthening the entire body. The health bounce can be done while talking on the phone, listening to podcasts on your ipod or watching TV. It is recommended that you do your rebounding with bare feet so you do not slip.

Adults can start with 5 minutes of rebounding and increase their time as

their fitness level improves. Seniors can start with 2 minutes several times

per day, with at least 30 minutes between rebounding sessions. It's necessary

for older people to start gradually in order to give the connective tissue

holding the internal organs in place time to strengthen. This prevents the

possibility of "prolapsed organs" - the only contraindication to rebounding

reported in the medical literature. Therefore increase your rebounding

time gradually.

Inactive seniors find that gently jumping on a mini-trampoline gives them

renewed vigor and zest for life. Hyperactive children are reported to calm

down after a few days of rebounding. Rebounding is for everyone and people

can use the rebound mini-trampoline whenever they have a few minutes

during the day.

The Many Benefits of Rebounding

Rebounding benefits the body in numerous ways

Rebounding is an exercise that reduces your body fat - which is highly

beneficial for diabetes and a host of other diseases, provides an aerobic

effect for your heart, and gives your body energy when it's tired.

I jump on my mini-trampoline when I NEED energy,

not just when I HAVE energy!

You can easily jump on your mini-trampoline in your living room, your office, or in your backyard. The traveler may wish to carry a portable rebounder around so they can rebound in their hotel room. Rebounding is the most convenient form of exercise around.

Daily rebounding offers numerous specific health benefits:

It increases the capacity for breathing.
It circulates more oxygen to the tissues.
It helps combat depression.
It helps normalize your blood pressure.
It helps prevent cardiovascular disease.
It increases the activity of the red bone marrow in the production of red blood cells.
It aids lymphatic circulation, as well as blood flow in the veins of the circulatory system.
It lowers elevated cholesterol and triglyceride levels.
It stimulates the metabolism, thereby reducing the likelihood of obesity.
It tones up the glandular system, especially the thyroid to increase its output.
It improves coordination throughout the body.
It promotes increased muscle fiber tone.
It offers relief from neck and back pains, headaches, and other pain caused by lack of exercise.
It enhances digestion and elimination processes.
It allows for easier relaxation and sleep.
It results in a better mental performance, with sharper learning processes.
It relieves fatigue and menstrual discomfort for women.
It minimizes the number of colds, allergies, digestive disturbances, and abdominal problems.
It tends to slow down aging.

People who jump on a mini-trampoline a few times a day for a minimum of 10 minutes each time find they're able to work longer, sleep better, and feel less tense. The effect is not just psychological, because the action of bouncing up and down against gravity is one of the most beneficial aerobic exercises ever developed.

Rebounding's Oxygenating Effect

If you have a resting heart rate of less than 60 beats a minute,

don't smoke, don't have chest pain, eat a healing diet, and

engage in rebounding for 40 minutes or more daily, at least

5 days/week, theoretically it's not likely that you'll ever develop

a heart problem if you have none now. Every day that you rebound

for 40 minutes on a rebounder helps you to attain your heart rate target zone.

Jumping on a mini-trampoline offers the ideal low-impact aerobic effect because

it qualifies as an oxygenating exercise. Rebounding might be considered a

precursor exercise for better achieving the oxygen therapies.

The Detoxification Effect of Rebounding

The lymphatic system is the metabolic garbage can of the body.

It rids you of toxins such as dead and cancerous cells, nitrogenous

wastes, fat, infectious viruses, heavy metals, and other assorted

junk cast off by the cells. The movement performed in rebounding

provides the stimulus for a free-flowing system that drains away

these potential poisons.

Rebounding's Stabilizing Effect on the Nervous System

Jumping on a mini-trampoline - along with yoga and deep breathing -

is an excellent way to reduce stress. It can put the bouncing person into

a trance-like state and provide wonderful relaxation. Jumping for health

and fitness not only stabilizes the nervous system during the exercise session,

but continues to help maintain a relaxed disposition even after one steps off

the trampoline. The result is increased resistance to environmental, physical,

and emotional stress. This is kind of thing which helps a person avoid

psychosomatic disease and depression.

so with such a nifty little item, i will jump for joy! :)

how about you?

have a great day!

xoxo

snowdrop

22:100 crackers

2009-10-15T15:38:00.003-04:00

22:100 crackers

one thing transitioning people say they miss the most
is the crispy crunch that raw foods don't seem to have
the junk food crunch (not the carrot sticks crunch)

(think doritos)
but then of why you really don't want to go there.......

i enjoy crackers & chips, but am frequently disappointed by the raw
recipes i have tried. the crunch rarely remains after more than
a few minutes out of the dehydrator.
also too much flax leave me running to the loo...

not always convenient...

so today just listened to a video of the krazy kracker lady
who was a guest speaker at cafe gratitude.
and found a pdf of cracker recipes
to share with you...

she is known for her wonderful crackers
and i can't wait to try the recipes
which are not uber flax heavy.

so next batch of crackers will be something from her pdf.
and then let you know if they are indeed all they are cracked up to be
:)

ok, my man is coming home today after spending a few days
away on a consult in texas (their 100 degrees vs my 26)
and i am off to create a nice welcome home meal and to fluff the nest.

ttfn!
xoxo
snowdrop

21:100 a few good lunches

2009-10-14T13:50:00.020-04:00

21:100 a few good lunches

veggie pasta with peso & pine nuts

tiffin container lunch on the go-
bottom: fiesta flax bread, garlic almond mayo, red baby bell pepper, cole slaw
top:ginger snap cookie, strawberries, granola, peach compote

cole slaw, "blt" flax bread, garlic almond mayo,
tomato slices, eggplant bacon

dehydrator pot pie

raw veggie chili, nacho cheese, macadamia sour creme, salsa

another tiffin lunch: salad, strawberry macaroons, fruit bites, marzipan
(that day i was in a sweets mood mostly)

choccie wrap, almond butter, agave, sliced bananas, cacao powder
(ok, i ate 2)

collard wrap filled with carrot beet salad

another tiffin lunch: salad, strawberry macaroons, fruit bites, marzipan
(so, i was in a sweets mood, is that so wrong???)

spinach risotto stuffed tomatoes

here are just a few lunch ideas to get your creative juices flowing.

and remember, there is no set "lunch" food, and any foods can be
for lunch, if it pleases you. :) yummy it up some!
eat well!

xoxo
snowdrop

20:100 where do vegans get their calcium?

2009-10-13T08:36:00.008-04:00

are 100 days 1/5th complete already???
funny thing, perspective...
1/5th sounds so much farther along than 80 days to go :)
how are YOU doing?

it is cold & wet
summer is soooo over :(
but we have some beautiful leaves to look at
while shivering in our sweaters.

here is a quickie answer to
one of the questions that vegans get asked alot:

where do vegans get their calcium?

Vegetables vs. Dairy

(Calcium in Milligrams per 100 Calories)

arugula - 1300

spinach - 450

broccoli - 387

romaine lettuce - 257

cucumber - 108

milk (2 percent) - 245

whole milk - 190

cheddar cheese - 179

american cheese - 160

interesting, huh?
thought you'd like that :)

ok, many things to do- see you soon!
xoxo
snowdrop

19:100 garden to bed

2009-10-12T10:40:00.005-04:00

can't believe it's been 6 days since my last post.
we were away 4 days on a volunteer project
then to a wedding where i took the pictures for the bride & groom
when i came home it was more than chilly-
we had a frost (first one here on the lake)

so i had to go out and pillage the rest of the edibles
from out of the garden and pull the plants that are
not frost resistant.
the last hour of daylight was a very busy one!
the kale & collards still stand proudly. :)
and the potatoes are still snuggled in the earth.
soon the entire garden will be put to bed
and covered with a blanket of soft fluffy white snow.
i saved my sunflower heads for the winter birds
they will enjoy that, i'm sure.

this morning i began on the laundry
that i swear, the neighbors must have been adding to the basket....
how could 2 people left unattended bring so many
items to the basket?!?!

the house smells cinnamon fresh since i added a few drops
to the vacuum basin....
and also an extra boost to my 4 thieves vinegar/water spray.
i am so very happy with that blend, knowing i am preventing
the bacteria virus mold that is prevalent during the fall months.
i was very impressed to read about the cinnamon oil
being able to even kill airborne pathogens
and the 5 oil combination that works together in a synergistic
manner to do even more good than each oil alone can accomplish.
amazing stuff.

since we last were together here on the blog
i had the opportunity to make peace with someone
who wasn't on good terms with me, and i missed her so.
i feel like crying with happiness every time i think
of having my dear friend back in my life.
such a weight lifted,
forgiveness, being forgiven,
it is such a gift and blessing.

joy.

xoxo
snowdrop

13:100 creating

2009-10-06T09:00:00.007-04:00

apron on and in the kitchen creating....

funny how the ideas just keep coming

i was always afraid i only had one recipe in me

not so!

it cuts both ways though-

just when i think i am done with adding recipes

to publish my book 'raw delights'...

i get a day like today

and can't stop myself!

*maybe i can team up with somebody
to do the publishing part
and get this thing done already!

off to the kitchen then :)

have a good one-
xoxo
snowdrop

Adirondack Raw Food Connection

new blog address

new blog!

PILLS for HEALTH???

another happy class

class

Sunday Sunday

Raw Food Class Schedule

chlorella and mercury

that brown drink

foraging wild greens (aka "free groceries")

drying herbs

in the dehydrator

get going garden

what a week.

home again!

this is it!

not fallen off the face of the earth...

more maple

happy

maple days 2010

stress

summer on a salad

class today

rebuild your health

oh look!

life is good

bread crackers & wraps

healing balm

Calendula

100:100 blue moon!!

97:100 raw-llercoaster

94:100 where has the year gone?

90:100 dreams

85:100 overcoming food imprint

82:100 raw raw raw

78:100 after the storm

77:100 science of raw

75:100 healing

71:100 vanilla

69:100 salt

62:100 easy brownies

60:100 disappointment

58:100 tart recipe!!

56:100 the perfect 10

50:100 green smoothies

47:100 animal vegetable or mineral?

46:100 enzymes

The enzymes in raw foods are destroyed by heat

44:100 cabbage

How to Make Red Cabbage pH Indicator If you have ever wondered whether a home chemical was an acid or a base, you can fine out easily by making a cabbage pH indicator. See to the make the cabbage pH indicator using everyday materials found in your home.

41:100 purely delicious

40:100 swine flu, eek!

38:100 addictive as drugs

37:100 good days bad days

36:100 cabbage pillows

34:100 goals

33:100 darth garlic

27:100 encouragement

24:100 down size

23:100 movement

23:100 movement

Why rebounding is so beneficial

Mini-Trampoline Exercise Good For Lymphatic System

Rebounding For Detoxification And Immune System Benefits

The mini-trampoline and safety

The Many Benefits of Rebounding

Rebounding benefits the body in numerous ways

Daily rebounding offers numerous specific health benefits:

Rebounding's Oxygenating Effect

The Detoxification Effect of Rebounding

Rebounding's Stabilizing Effect on the Nervous System

22:100 crackers

21:100 a few good lunches

20:100 where do vegans get their calcium?

19:100 garden to bed

13:100 creating

How to Make Red Cabbage pH Indicator
If you have ever wondered whether a home chemical was an acid or a base, you can fine out easily by making a cabbage pH indicator. See to the make the cabbage pH indicator using everyday materials found in your home.