Help make our planet greener one smoothie at a time!

This is not something to be missed! For those of you that loved WISH, the amazing online women's health summit, BIG is summit #2, but only $10, and a great way to celebrate green smoothie day- which is coming up August 15th! It is all about the wonders of green smoothies, green cuisine, and green living. The speakers are bad ass. It is going to be deeply fun and informative. Click the following link to join us!






BIG thinkers: Majora Carter, Rene Loux, Sarma Meingailis, Robyn Openshaw, Angela Stokes-Monarch, Ani Phyo, Julia Butterfly Hill, Kriss Carr, and more!
BIG idea: Change the world by changing eating habits!
BIG objective: a $10,000 donation to the Lower East Side Girls Club!

Why Diet's and Protein Diets Don't Work

Dr. Ragnar Berg was a famous Swiss authority on nutrition and biochemistry. He also won the Nobel Prize. He was also one of the world’s top authorities on the acid - alkaline balance of foods and how this balance affects the body. Dr. Ragnar Berg (1873 – 1956)

The Acid Binding / Acid Forming Tables I go by are called BERGS TABLES
In those tables rock candy and sugar cane are extremely acid binding. Sugar beets and other root vegetables are also acid binding according to this chart.  Alcohol (wine and champagne, not beer) is also acid binding. Thus it makes sense that we would crave sugar, alcohol, and cooked starches after eating an acidic meat meal. These would help bind some of that acid, even if, as is commonly know, white sugar and alcohol and cooked starches are ultimately acid forming long-term. I mean, do you ever crave a bear while you are eating a heavy meat meal? Probably not! Wine though, now that would feel good right?

Read more about the protein we need here

My Favorite Raw Sauerkraut by Gold Mine

GOLD MINE ORGANIC RAW SAUERKRAUT 

I have been eating this sauerkraut for years. It is the best out there for sure. Not real smelly like other sauerkrauts, and the flavor is outrageously good. I love that it is made with celtic sea salt too; nice and salty!

A couple weeks ago I actually used it as a starter to make my own sauerkraut and it turned out great. I added lemon juice, herbs, cabbage, 1 carrot, a pinch of pink salt, and a tablespoon of olive oil, and some fennel. It was ready in 2 days sitting on top of my fridge. It lasted in the fridge for almost 2 weeks. I have to leave it in the lemon juice "broth" or else it starts to go bad. You can add water to the lemon juice until the broth completely covers the vegetables. When I don't do this, mold spores began to grow in the top, so make sure to cover it completely in the acidic broth.  It helps to add extra culture starter if you have it. 

What I ate today:

Green Morning Smoothie with swiss chard and nettles.

Buckwheat/Flax Cracker with Macadamia Nut Pesto

My new "Macaroni and Cheez" recipe....best ever!

Small Salad with cucumber and flax oil/raw ranch dressing. 

It's a Vegan Raw Food Recipe Christmas

Happy holidays everyone. For Christmas I made several items from Alissa Cohen's "Living on Live Food," which I have owned for many, many years! Here are some pics of my raw, spouted lentils, germinated walnuts, and her book all ready to go for the recipes!



This was my first time making these recipes from her book:

"BBQ Chicken Fingers"

"Noasted Turkey" which is really just this amazing Raw Stuffing...

As you can see, I decorated it after dehyration, with parsley and some of the cranberry sauce. Beautiful Christmas color!

"Waldorf Salad" with a raw mayonnaise

I also made my own cranberry sauce which I perfected last year, and always make it for Thanksgiving and often Christmas too now.

I knew I wanted to do a big fresh picked arrugula salad as well, since I was inspired on Thanksgiving by June Louks beautiful arrugula salad from her garden. June let me pick some of her arrugula for the salad! Yum. I put a variation of my Creamy Pumpkin Seed Miso Dressing on it:

When I de-stemmed the arrugala, my brother's Malamute gladly ate the stems for me:

4 Free Teleseminars on Detox + 6-Week Deep Tissue Detox

A Series of 4 Amazing FREE Teleseminars began last week that will demystify detox and help you understand these conditions and how to overcome them:

• Candida
• Eczema
• Weight Gain
• ADD
• Mood Disorders
• Bipolar Disorder
• Anxiety
• Leaky Gut Syndrome
• Thyroid Imbalance
• Depression
• Hormonal Imbalances

Did I mention these amazing live calls that you can listen to right from your computer are FREE?! Their coming detox will be your best flu prevention! Given by Dr. Ritamarie Loscalzo and Tera Warner of *The Raw Divas*...Check it out!


Last Thursday's Call: **Candida & Leaky Gut**

**Gut-Brain Connection: ADD, Autism, Depression, etc.**

Tuesday, November 10, 9:00pm Eastern

**Hormones, Thyroid Imbalances, Weight Gain, etc.**

Thursday, November 19, 9:00pm Eastern

**Environmental Sensitivities & Allergies**

Tuesday, December 1st, 9:00pm Eastern

Learn more here!

New Raw Food Recipe Book for Kids!

One of the best ways to love our children is to feed them truly nutritious food....and this book makes it easy!

Joanne is the clever mama who wrote the book and tested and tested and tested the recipes. Her girls, Arabella and Evangeline, were the inspiration behind it. Joanne is a freelance food- and travel-book editor, and the author of a children's recipe book called I'm Hungry, Let's Cook!. After she rediscovered the amazing taste and power of raw foods in 2007, she hunted for a raw-food recipe book for Evie and Bella, but realized there wasn't one! So she set about creating it... Go here to check it out!

My favorite new raw food dips....

These are my favorite new raw dips that you can get at health food stores in my area. Love them! Then we had to make new crackers to go with them, so I did my famous flax cracker recipe from my eBook and added some raw purple corn. They are INCREDIBLE!

I did about an hour and a half of serious gardening today in 100 degree heat, (global warming anyone?...it was 130 degrees in palm springs yesterday), so i was hungry and these dips with crackers hit the spot.




We just found the purple dip, it is a new flavor by a company we love, and I never would have thought of putting the ingredients together- but it is so delicious.

Here are some links for the dips!

Macadamia Tickled Cabbage Spread and Dip
Raw Basil Arrugula Pesto from Back to Life
Raw Vegan Gourmet Artisan Cashew Milk Cheese (This is soooo delectable and creamy! They ferment it with probiotics and it taste JUST LIKE cream cheese or sour cream dip! We tried the Peppercorn version this time that you see in the image. I couldn't find a link for this one, sorry.)