Before the avocado traveled north and become the popular fruit we know today, it had quite the slanderous reputation and was banned by the priests. It was known and used as an aphrodisiac sexual stimulant. The original Aztec name for the fruit was “ahuacatl” and means “testicle”, in reference of the avocados shape.
Native to Central and South America and dating back to 8,000 B.C., the avocado (ahuacatl) fruit has become one of the most popular crops in California. Mexico is still the world’s leading producer of avocados, with Brazil and California as the second largest producers. Avocado trees from Mexico were first planted in the U.S. in 1871 in Santa Barbara. Today, with over 7,000 avocado groves in California, almost 90% of the avocados grown in the U.S. are harvested in Southern California, with San Diego County producing 60% of that. 1 avocado tree is capable of producing between 150-500 avocados per year. Despite there being over 500 varieties of avocados, only 8 of them are grown commercially in California. The most popular Hass variety is grown year-round in California and makes up for almost 95% of the avocados grown. The other varieties are Fuerte, Pinkerton, Zutano, Reed, Lamb Hass, Gwen and Bacon. Continue Reading / Additional Photos / Videos
If your dreaming of a rich, dense, smooth and creamy chocolate raw vegan cake, this is the one to try. This is the type of cake you can only eat a few bites of at a time, because it is that rich, but yet it is still surprisingly healthy. It has a silky velvety chocolate filling that has the denseness of a cheesecake, but without the tang. Just pure chocolate heaven. If you like that sort of thing, this will be heaven on a plate for you.
As much of a chocolate lover as I am, I have to say it was actually a little too rich for me. Next time I will probably try to make it a little lighter and with slightly less chocolate in it. Well worth trying again though. The entire G Living staff love this one and have requested I make this one again as soon as possible.
Turns out (once again) mother was right. For all the times I was reproved for slouching, I could of been strengthening my back and developing flat bikini worthy abs if I had only listened. Not to mentioned avoided the dreaded slouch lines permanently creased into my stomach now. Darn it!
Practicing good posture is a (relatively) easy way to strengthen your abs and entire core area and tighten that gut. For great posture: stand straight and hold your head and neck back, lift your chest up, keep your shoulders back, slightly pull your pelvis forward and breath in deep from your lower abdominals. For the best results, engage your abdominals throughout the day in everything you do and listen to the pilates gurus and suck in your lower abs while doing sit-ups and crunches.
I had wanted a pressure cooker for a while. I love beans and soups, but the canned stuff just didn’t do it for me. I never liked the idea of eating anything out of a can as it couldn’t be that fresh or healthy anymore and wasn’t very environmentally friendly. Yet on the other hand, cooking beans all day long didn’t sound like an efficient use of energy either. Finally, last Christmas we got a pressure cooker and didn’t have to debate the purchase anymore. Immediately I fell in love with it after my first few attempts with it. I could pour some water and beans in it and make a soup in only 20 min. (8-12 min. of the stovetop being on). It has been a considerable time saver and saves a ton of energy. I don’t even mind soaking the beans overnight or 8 hours, I could just pour the water over the beans in the morning and they are ready to be cooked by dinner. Alternatively though, you can also quick soak them in 20 min. by cooking them under pressure for a minute and then letting them sit. Also if you soak them in hot water instead of room temp. they only need to soak for about 4 hours or so.
This is the first soup I made in the pressure cooker. I had just kept adding a lot of dried seasonings and garlic to the water since I didn’t have a “vegetable stock”, then I turned it to high pressure and crossed my fingers. To my surprise it turned out amazingly delicious, with a lovely balance of flavors. An earthy exotic black bean soup. Salty and tangy with a hint of spice.
You don’t have to have a pressure cooker to make this soup (although I highly recommend them). You can also make it in a regular pan, it just takes a lot longer. You can also use canned black beans and just warm it up and add the other flavors and ingredients to it. It just won’t taste as fresh and homemade.
I’m hooked on this one. I’ve been trying to incorporate hemp seeds into more dishes and to replace other nuts or seeds. Even though they are so healthy and taste pretty good, I always found it hard to know what to do with them. Besides for sprinkling them on top of my salads or mixing them with quinoa in tabouli salads. I knew there had to be better ways to get them in larger quantities into my diet. I’ve never liked the hemp protein powders. They are just too gritty and powdery, I hate the texture they give to my smoothies. What surprised me was that the whole hemp seeds have basically the same amount of protein as the hemp protein powders. They are not actually concentrated, and the protein is not isolated anyways. Continue Reading / Additional Photos / Videos
WASHINGTON (Reuters) – U.S. farmers are having a hard time keeping up with Americans’ voracious appetite for organic foods, say industry leaders, who want federal officials to boost spending on crop research and market development.
Organic food sales grow by as much as 20 percent a year and were forecast for $16 billion during 2006, or nearly 3 percent of all U.S. food spending, the Organic Trade Association said at a pair of congressional hearings.
A pure superfood anti-oxidant shake to get the glow and help protect you from the harsh summer sun. Acai Berry (ah-sigh-ee) is the new hot superfood from the Brazilian Amazon gaining immense popularity in Continue Reading / Additional Photos / Videos
Created by Joe McCanta; organic mixologist, bar consultant for rawchef and organic sommelier for the LifeCo international. Joe McCanta has served his organic drinks to such celebrities as Stella McCartney, Claire Danes, Steve Martin, Ashley Olson, Al Gore, Dianne von Furstenberg, Matt Groening, Bebel Gilberto, Danilo Perez, Dustin Hoffman, Lawrence Fishburne, Cecil Taylor, Shirley Horn and Woody Harrelson.
For the Mulled Wine:
1 Bottle of high quality Organic Red Wine (I find Argentinian Malbec works best).
I have a dirty little secret — I’ve had a long love affair with FIJI water for years now. I’ve even thought about disguising it in Sigg Water bottles, so no one would know what I was drinking and try to run me down with their Prius. It’s just water, yet I feel like I’m carrying around an open bottle of whiskey in a church.
Honestly, I’ve tried to like other waters but just couldn’t. At one time I was on an Avian kick cause I liked their water coming in glass, but then once I discovered FIJI I kicked them to the side. It’s really hard to go back to anything else – everything else just tastes weird to me. Don’t even get me started on the evils of tap water. Continue Reading / Additional Photos / Videos
Imagine a candy bar that was rich and decadent and – wait – was actually good for you and wouldn’t fatten your behind. As crazy as it sounds, there is such a thing. Empowered Foods has created raw versions of chocolate bars and cups made from all raw and organic ingredients and sweetened with Continue Reading / Additional Photos / Videos
Blueberries tart red cousin, the cranberry (also called bounceberries because they bounce), still grow wild as a shrub. Now they are cultivated in low trailing vines in bogs of sand, pean and clay – Continue Reading / Additional Photos / Videos
According to new findings, it is. Contrary to what some previous research and skeptics have suggested — that there is no benefit to eating organically grown produce — a 10-year study at the University of California, Davis on organic and conventional tomatoes has shown dramatic differences in the levels of nutrients. The organic tomatoes had 79-97 percent higher levels of the flavonoids quercetin and kaempferol — both beneficial antioxidants associated with reducing the risks of cancer and cardiovascular disease. Other research found organic tomatoes have significantly higher levels of lycopene, vitamin C, and vitamin A.
So what could make the levels of some nutrients so much higher in organically grown food? Alyson Mitchell, the food chemist who led the research says it can be explained by the availability of nitrogen. Reduced levels of flavonoids are likely due to overfertilisation of conventional fertilizer with high concentrations of inorganic nitrogen. Continue Reading / Additional Photos / Videos