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SUPERFOODS!!!

5/31/2012

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SUPERFOODS – Spirulina

Tahini Salad dressing recipe

Experimenting on myself… again!

Collard Greens

This week I’m talking about the fourth Super food, Spirulina, which is basically... algae! Personally, I have not tried Spirulina (there are only so many super foods a girl can consume in one day!)  Spirulina is freshwater-growing algae, living on the planet since the appearance of life.  Its green color is from chlorophyll and its blue tinge is from the pigment phyococyanin.  Here are its beneficial properties:

It is 65-71 percent complete protein, meaning it contains all eight essential amino acids.

It is rich in vitamins A, B 1, 2, and 6, E and K.

It is an abundant source of chlorophyll, salts, phytonutrients and enzymes.

It is the best source of GLA (gamma-linolenic acid) which is an anti-inflammatory.

It is a blood builder, containing as much iron as red eat.

It is a powerful anti-oxidant and immune system booster.

What does it taste like and how to use it? NO personal input here, so you’re on your own!  Its taste is described as “a cross between chlorophyll and fish, with a slightly sulfer-rich aftertaste.”  I’m sorry, that just does NOT sound appealing!  The most common form is powdered, which you “can” add to smoothies or sprinkle on top of salads. I “think” I’ve had some Spirulina in one of those uber-healthy raw “green” energy bars.  I also remember not loving the taste, but not gagging, either.  For me, putting something that tasted “fishy and sulphurish” in my smoothies would be just plain GROSS!  Here is a recipe which seems edible and almost tasty, if you want to eat Spirulina.

Spirulina and Chocolate Balls

1/2 c raw cacao powder

2T spirulina

2 T coconut oil/butter

3T honey

Pinch salt

Dash vanilla

1/4 c finely ground nuts

Roll everything together into little balls, freeze about 15 minutes, keep in fridge, eat one each day.

Tahini Salad Dressing is my newest daily go-to dressing, which I use on the chopped veggie dishes I eat regularly.  It is SO easy, SO delicious and SO good for you.  Tahini is ground sesame seeds, comes in a jar and you can purchase it from the health food store, any Asian store and probably from Giant or Wegmans.

This is the basic recipe which you can alter by flavor, thickness, sweetness, etc.

4 T Tahini

2 T Apple Cider vinegar or lemon juice

1 T honey

2 T high quality olive oil

Put in a bowl, mix well with a fork or whisk.  Add ins include: water to thin to desired consistency, orange juice concentrate, grated lemon or orange rind,  herbs, tamari, garlic, a drop of sesame oil and grated ginger will give you a delicious Asian flavor.

The finished dressing should be pourable.  I love this on my basic chopped veggie salads, put less water in and you’ve got an awesome dipping sauce for raw veggies or crackers, thicken it with still less water and you’ve got a mighty tasty sandwich spread.

Experimenting on myself yet again produced DISASTROUS results!  I don’t know what comes over me sometimes, but I start doubting the validity of eating raw, so I start nosing around other “diets.”  Also, vanity kicks in and I decide to lose weight.  So… against my better internal voice of sanity, I went on that Dukan Diet… the wonder French diet where all you eat for five days straight is meat, and magically, you drop all kinds of weight.  By day 3 of this regime, I was NOT a happy girl.  My digestive system totally shut down, I did NOT lose any weight, the arthritis pain and depression feelings came inching back, fatigue set in… Yuck.  In the midst of this, I had a bodywork session with the person who knows me and my body very, very well.  She got to my liver and asked me what on earth I was doing differently in my diet.  My liver energy was chaotic and blocked, which believe me, are NOT good things. My liver was struggling to process the protein overload. That was all I needed to hear… after years of working with people with liver issues, I knew that was a very dangerous place to put my health.  I went home, had two green drinks and then a massive raw veggie salad for dinner.  Within eight hours, all body systems returned to normal.  I should know by now, NOT to tinker with what I eat, because it never yields good results.  Raw and mostly vegan inherently and intuitively feel “right” for me.  I simply can’t argue with the amazing health benefits which are mine since being raw.  I was not happy to feel so GROSS, but the happy ending was validation and confirmation that raw is right for me.

Collard Greens conjured up images of a slimy, grayish-green mess I ate once in South Carolina.  Standing in the produce section a few weeks ago, I needed to get some variety into my daily greens intake – I was getting bored with spinach, kale and romaine lettuce. Collards weren’t too expensive so I figured if they were “gag producing” and I tossed them out, no big deal.  Well… WOW!  I love them because they don’t have a strong taste at all!  I put the leaves in my green smoothies and… this is really cool, use them as a wrap! I’m giving you a link below for a Collard Green wrap which is really, really good!  So, don’t be afraid to buy and try Collard Greens – they defy all the stereotypes!

http://www.rawmazing.com        

 

Why I do what I do… minimal arthritis pain, NO prescription meds other than for my thyroid, energy, regularity, glowing skin and clear eyes, stamina, perfect blood pressure and blood work…  Why would I EVER want to go back to what I ate and what I was before? I learned a very uncomfortable lesson with this last foray into heavy protein, cooked eating.  No more.  

One more thing… we’re having Memorial Day party.  I’m fixing lots of traditional food for friends who think I’m CRAZY eating the way I do.  Here’s what I’m fixing for hubby and me: raw chopped veggie salad with the Tahini Dressing made with orange juice and rind, raw zucchini pasta (I’ll talk about that next week) with raw tomato sauce, raw veggie crackers from the dehydrator and raw fruit for dessert.  Everyone else can eat burgers, hot dogs and chicken to their heart’s content.  Not me. 

7 Comments

SUPERFOODS - Maca My Eyes Raw Foods Instructional Classes SKINNY and FAT

5/7/2012

2 Comments

 
May 4, 2012

SUPERFOODS - Maca

My Eyes

Raw Foods Instructional Classes

SKINNY and FAT

 

MACA is the second “superfood” I’ll discuss, with all content directly quoted from David Wolfe’s book, Superfoods: The Food and Medicine of the Future.

Maca is the dried, powdered root of a vegetable in the cruciferous family (think broccoli, kale, radishes, etc.)  It is an adaptogen, meaning it produces a non-specific response in the body but rather works on entire physiological systems.  Maca works to stabilize and balance the glandular-hormonal system, the cardiovascular system and the musculature. Its popular usage and cultivation are from South America, dating back hundreds of years.  Its healing properties work on improving memory, anemia, chronic fatigue, depression, infertility, lack of libido, malnutrition, menopausal symptoms, menstrual discomfort and irregularity, stress response, increase in blood oxygen and support healthy thyroid function.  It is high in amino acids, micronutrients and fatty acids.

Purchase Maca in dried form, raw and organic. I purchase from renegadehealth.com because I trust the purity of their products.  I’m not sure, but I think I’ve also seen Maca from a reputable grower in the Natural Food and Garden Store on Rt. 45.

Now, confession time…. I have Maca, but I haven’t used it.  I put it in my husband’s protein shake every morning, but because it has (in my opinion) a distinct malted/butterscotch smell and taste, I don’t see it making my berry-based shake taste particularly good.  Maca powder also has a bit of a spicy taste, kind of like a radish.  However, I AM going to begin using it when I finish the current bag of blueberries.  Maca and chocolate are a match made in heaven, so my plan is to use chocolate protein powder, a frozen banana, a scoop of raw cacao powder and maca.  I only have a small piece of my thyroid left, and the routine protocol is to increase my thyroid medication levels to keep it functioning.  I plan on out-smarting “the system” by using Maca.  Hee hee!

The recommended dosage is 1 tablespoon per day.  “Easy-peasy” to quote one of my favorite little girls.

Here is a website that discusses, sells and gives recipes for Maca:

http://www.navitasnaturals.com/recipes/maca-recipes.html

MY EYES: I had a MAJOR epiphany about my eyes the other day when in Down-Dog and no, I can’t explain how THAT happened!  Two and one half years ago, I experienced the flashing light and floaters from a torn retina.  The eye doctor ASSURED me that I would experience the same thing in the other eye within a year.  He was adamant that when one eye goes, the other always follows. I researched and then began taking high quality supplements known to support eye health and really increased my juicing.  I also seriously upped my intake of Omega 3 fatty acids.  So, whilst in Down-Dog trying to lengthen my back, the thought popped into my mind that I have NOT had the second eye incident and my chronic dry-eye syndrome is GREATLY improved.  Just sayin…

Raw Foods Un-Cooking Classes: I watch A LOT of instructional videos about raw food un-cooking.  Most are OK, but even on my own, I have mastered everything presented AND I don’t often care for the recipes.  However, I came upon Russell James, who hails from England. I have spent the better part of a month observing and evaluating his techniques and finished food.  AWESOME!  From his website you can sign up for some free instructional videos, get a recipe download book AND take a look at his home study class purchase options.  These are $$, and I haven’t gone that route yet, primarily because hubby and I eat VERY simply.  Here’s his link – explore and sign up for some of his free stuff.  What I also like is that this guy looks HEALTHY – remember weeks ago when I talked about judging a person’s “story” by how they LOOK?

http://www.therawchef.com/index.php

SKINNY and FAT: Three weeks ago, Ron and I drove two hours to eat at a raw food restaurant.  I’m ALWAYS interested in what other people in the field are doing and I go to learn.  The entrance was in an alley along the railroad tracks.  We were greeted by the skinniest, MOST emaciated, pasty-skinned man I have EVER seen, think Holocaust survivor.  He is the owner.  We sat down and were approached by the chef/waitress.  She was 350 pounds and then some.  I started inching toward the Exit, but dear hubby made me be nice and sit back down.  The food was OK, nothing I can’t already do. Lesson learned?  Not everyone who touts a raw lifestyle is healthy. Gnawing on avocados and celery sticks isn’t good for you.  Eating tons of nuts and dates also isn’t good for you.  If you’re gonna preach this lifestyle, you’d better learn to do it properly and look the part.  We did not stay for dessert…

Namaste, my friends!   

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